References
- Bruttini, R., Rovero, G., & Baldi, G. (1991). Experimentation and modelling of pharmaceutical lyophilization using a pilot plant. The Chemical Engineering Journal, 45(3), 175–177. https://doi.org/https://doi.org/10.1016/0300-9467(91)80022-O
- Deepak, B., & Iqbal, Z. (2015). Lyophilization - Process and optimization for pharmaceuticals. International Journal of Drug Regulatory Affairs, 3(1), 30–40. https://doi.org/https://doi.org/10.22270/ijdra.v3i1.156
- Geankoplis, C. J. (1998). Procesos de transporte y operaciones unitarias (3th ed.). México, D.F: CECSA
- George, J. P., & Datta, A. K. (2002). Development and validation of heat and mass transfer models for freeze-drying of vegetable slices. Journal of Food Engineering, 52(1), 89–93. https://doi.org/https://doi.org/10.1016/S0260-8774(01)00091-7
- Henríquez, M., Almonacid, S., Lutz, M., Simpson, R., & Valdenegrob, M. (2013). Comparison of three drying processes to obtain an apple peel food ingredient. CYTA-Journal of Food, 11(2), 127–135. https://doi.org/https://doi.org/10.1080/19476337.2012.703693
- Leyva-Mayorga, M. A., Ramírez, J. A., Martín-Polo, M. O., Hernández, H. G., & Vázquez, M. (2002). Use of freeze-dried surimi in low-fat meat emulsions. CYTA-Journal of Food, 3(5), 288–294. https://doi.org/https://doi.org/10.1080/11358120209487741
- Liapis, A. I., & Bruttini, R. (1994). A theory for the primary and secondary drying stages of the freeze-drying of pharmaceutical crystalline and amorphous solutes: Comparison between experimental data and theory. Separation Technology, 4(3), 144–155. https://doi.org/https://doi.org/10.1016/0956-9618(94)80017-0
- Liapis, A. I., & Litchfield, R. J. (1979). Optimal control of a freeze dryer–I Theoretical development and quasi steady state analysis. Chemical Engineering Science, 34(7), 975–981. https://doi.org/https://doi.org/10.1016/0009-2509(79)85009-5
- Lopez-Quiroga, E., Antelo, L. T., & Alonso, A. A. (2012). Time-scale modeling and optimal control of freeze–drying. Journal of Food Engineering, 111(4), 655–666. https://doi.org/https://doi.org/10.1016/j.jfoodeng.2012.03.001
- Mascarenhasa, W. J., Akayavby, H. U., & Pikal, M. J. (1997). A computational model for finite element analysis of the freeze-drying process. Computer Methods in Applied Mechanics Engineering, 148(1–2), 105–124. https://doi.org/https://doi.org/10.1016/S0045-7825(96)00078-3
- Silva-Espinoza, M. A., Ayed, C., Foster, T., Camacho, M. D. M., & Martinez-Navarrete, N. (2020). The impact of freeze-Drying conditions on the physico-chemical properties and bioactive compounds of a freeze-dried orange puree. Foods, 9(1), 32,1–15. https://doi.org/https://doi.org/10.3390/foods9010032
- Uscanga, M. A., Camacho, M. M., Salgado, M. A., & Martinez-Navarrete, N. (2020). Influence of an orange product composition on the characteristics of the obtained freeze-dried cake and powder as related to their consumption pattern. Food and Bioprocess Technology, 13(8), 1368–1379. https://doi.org/https://doi.org/10.1007/s11947-020-02485-y