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How does Micro Collapse affect Lyophilised Cake Strength?

During freeze drying, products should be maintained below their critical temperatures, such as glass transition (Tg’), eutectic melt (Teu), and collapse (Tc), to ensure a safe and robust cycle and to reduce the risk of detrimental defects exhibited in the product post freeze drying. Defects can include, but are not limited to, physical collapse or micro collapse within the product, loss of activity and a high moisture content.

To read more, download the PDF below.

How does Micro Collapse affect Lyophilised Cake Strength?

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