Freeze–drying produces highly hygroscopic porous materials derived from ice microstructures. Because of this feature, moisture sorption over time during storage in contact with moist air, in the worst case, induces collapse. In this study, a mathematical model of the moisture sorption kinetics applicable to glassy freeze–dried matrices is developed. The model is based on the glass transition properties and sorption equilibrium data with a sorption rate constant, which includes the specific surface area of the freeze–dried cake. The glass transition lines and moisture sorption isotherms of dextrins are experimentally obtained and applied to predict the durations before the humidity-induced collapse in the range of 0–24 h. The impacts of the combinations of the temperature and relative humidity (20–40 °C, 40–100%) are successfully visualized in stability maps. The proposed mathematical model can be a robust tool for guiding favorable formulations to produce stable freeze–dried products against storage.

冷冻干燥产生源自冰微结构的高吸湿性多孔材料。由于这个特征，在与潮湿空气接触的储存期间随着时间的推移吸湿，在最坏的情况下，会导致坍塌。在这项研究中，开发了适用于玻璃状冷冻干燥基质的吸湿动力学数学模型。该模型基于具有吸附速率常数的玻璃化转变特性和吸附平衡数据，其中包括冻干饼的比表面积。糊精的玻璃化转变线和水分吸附等温线是通过实验获得的，并应用于预测在 0-24 小时范围内的湿度引起的坍塌之前的持续时间。温度和相对湿度（20-40°C，40–100%) 在稳定性图中成功可视化。所提出的数学模型可以成为指导有利配方生产稳定冻干产品以防止储存的强大工具。