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Title:

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

Document type:
Zeitschriftenaufsatz
Author(s):
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...     »
Keywords:
drying kinetics; Food Preservation/methods; Freeze Drying/methods; freeze-drying; Kinetics; microstructure; Polysaccharides/chemistry; Porosity; Temperature; Tomography, X-Ray Computed; Tortuosity; XCT; X-Ray
Journal title:
Food research international (Ottawa, Ont.)
Year:
2024
Journal volume:
193
Year / month:
2024-07
Quarter:
2. Quartal
Month:
Jul
Pages contribution:
114837
Covered by:
Web of Science
Language:
en
Fulltext / DOI:
doi:10.1016/j.foodres.2024.114837
Publisher:
Elsevier
Date of publication:
31.07.2024
TUM Institution:
TUM School of Life Sciences
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