Sensitivity of Lyophilization Rate and Porous Structure to Small Changes in Freezing

In this webinar we will learn about the following parts. First, the evaluation of the freezing influence on porous structure and the product resistance of lyophilized cakes. In this part, the freezing influence will be discussed based on two factors, the ice nucleation temperature, and the post-nucleation shelf cooling rate. In the next part we will learn about the
characterization of lyophilized porous structure. In this part, three techniques will be discussed. First the gas adsorption and the mercury intrusion porosimetry and last the X-ray micro-CT imaging.