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.

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

Using Linkam’s FDCS196 to Investigate How Small Molecule Ice Recrystallisation Inhibitors Enable Freezing of Human Red Blood Cells with Reduced Glycerol Concentrations

Researchers at the University of Ottowa, Canada used Linkam’s Freeze Drying system, the FDCS196 to cryopreserve red blood cells with slow cooling rates prior to storage at -80°C.

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Capicciotti, C.J. et al. Small Molecule Ice Recrystallization Inhibitors Enable Freezing of Human Red Blood Cells with Reduced Glycerol Concentrations. Sci. Rep. 5, 9692; DOI:10.1038/srep09692 (2015).