Freeze-drying of nanocapsules: Impact of annealing on the drying process (original) (raw)
2006, International Journal of Pharmaceutics
The freeze-drying kinetics and the superficial porosity development of grapefruit puree. The impact of biopolymers addition (gum Arabic and bamboo fiber) and to apply (40 ºC) or not shelf temperature (room temperature) was considered. To increase the shelves temperature during freeze-drying allowed to an important drying time reduction and doesn't supposed a lower porosity related to the collapse development of the structure. Biopolymers do not affect the drying kinetics. From this results, biopolymers addition and to heat at least up to 40 ºC during grapefruit freeze-drying should be recommended.
Loading Preview
Sorry, preview is currently unavailable. You can download the paper by clicking the button above.