Key composition optimisation of meat processed protein source by vacuum freeze-drying technology using Linkam’s FDCS196

This study, using Linkam’s FDCS196 Freeze Drying System, shows how the freeze-drying process can be used to preserve meat and discusses the effect of system pressure on the freeze drying efficiency.

Access the application note here.

Prickett, Richelle C., et al. "Effect of supercooling and cell volume on intracellular ice formation." Cryobiology 70.2 (2015): 156-163.

Annotation 2020-07-14 104445.png