A variety of factors can lead to collapse during the freeze-drying process of freeze-dried foods. The properties of the food ingredients are known to be one of the major factors. In this study, we focused on the influence of acids in food on the collapse phenomena. As a result, it was found that the collapse phenomenon is facilitated under acidic conditions. On the other hand, it was also found that we can suppress the collapse phenomenon by using buffers to adjust the pH toward neutrality.
Ueki et al. (Wed,) studied this question.
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