Lyophilization is a pivotal manufacturing process to obtain a stable drug product that is
unstable as a ready-to-use formulation. Some formulations may require the addition of drug …

Freeze drying has been a very successful technology in the food and pharma industries,
particularly owing to the benefits it offers in terms of product quality. It is most recommended …

Cake appearance is an important attribute of freeze-dried products, which may or may not
be critical with respect to product quality (ie, safety and efficacy). Striving for “uniform and …

For this study, strawberries and red bell peppers were pre-treated with pulsed electric fields
(PEF) to reduce the negative effects on physical properties of the products after freeze …

The purpose of this study is to investigate the change in collapse appearance and
temperature of protein/sugar mixtures as a function of nucleation temperature (T n) …

Freeze-drying is a process used to remove water (or another solvent) from a frozen product,
thus increasing its shelf-life. It is extensively used in pharmaceuticals manufacturing, to …

The freezing rate determines the ice crystal size distribution and morphology. Ice crystal
characteristics may have a direct impact on the microstructure of food products, providing …

Lyophilized high concentration protein formulations often have long and variable
reconstitution times. The aim is to understand the role of crystalline mannitol in lowering the …

Cordyceps sinensis is a rare and endangered medicinal herb in China and a typical
medicinal and food plant. Most of the research related to Cordyceps sinensis focuses on its …

The purpose of this research was to evaluate a new wireless and battery-free sensor
technology for invasive product temperature measurement during freeze-drying. Product …