| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10597691 | Carbohydrate Polymers | 2012 | 9 Pages |
Abstract
⺠We examined the effects of carbohydrate components and freezing temperature on microstructure formation and mechanical properties of freeze-dried solids. ⺠Pore size, number and membrane thickness of freeze-dried solids related well to their freezing properties. ⺠The structural collapse was affected by both freezing temperature and carbohydrate components. ⺠Lower freezing temperature enhanced the structural collapse in sugar systems. ⺠Various solids porosities were obtained by modification of freezing and compositions which gave benefits for the production of freeze-dried foods and pharmaceuticals.
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Authors
Nathdanai Harnkarnsujarit, Sanguansri Charoenrein, Yrjö H. Roos,