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Titel:

Pore shape matters - In-situ investigation of freeze-drying kinetics by 4D XCT methods

Dokumenttyp:
Zeitschriftenaufsatz
Autor(en):
Gruber, Sebastian; Greiner, Joshua; Eppink, Alexander; Thomik, Maximilian; Coppens, Frederik; Vorhauer-Huget, Nicole; Tsotsas, Evangelos; Foerst, Petra
Abstract:
Freeze-drying is a commonly employed method in the food industry to extend shelf life of products. However, this process remains time and energy consuming. While higher shelf temperatures accelerate the process, they also pose the risk of product damage. The microstructure of the product, influencing heat and mass transport, is a critical factor. This study aims to understand the impact of 3-dimensional (3D) structural parameters (pore size, shape and orientation) on local primary freeze-drying...     »
Stichworte:
drying kinetics; Food Preservation/methods; Freeze Drying/methods; freeze-drying; Kinetics; microstructure; Polysaccharides/chemistry; Porosity; Temperature; Tomography, X-Ray Computed; Tortuosity; XCT; X-Ray
Zeitschriftentitel:
Food research international (Ottawa, Ont.)
Jahr:
2024
Band / Volume:
193
Jahr / Monat:
2024-07
Quartal:
2. Quartal
Monat:
Jul
Seitenangaben Beitrag:
114837
Nachgewiesen in:
Web of Science
Sprache:
en
Volltext / DOI:
doi:10.1016/j.foodres.2024.114837
Verlag / Institution:
Elsevier
Publikationsdatum:
31.07.2024
TUM Einrichtung:
TUM School of Life Sciences
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