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dc.contributor.author | Foerst, Petra | es_ES |
dc.contributor.author | Lechner, M. | es_ES |
dc.contributor.author | Vorhauer, N. | es_ES |
dc.contributor.author | Schuchmann, H. | es_ES |
dc.contributor.author | Tsotsas, E. | es_ES |
dc.date.accessioned | 2019-03-13T07:50:33Z | |
dc.date.available | 2019-03-13T07:50:33Z | |
dc.date.issued | 2018-09-07 | |
dc.identifier.isbn | 9788490486887 | |
dc.identifier.uri | http://hdl.handle.net/10251/118062 | |
dc.description.abstract | [EN] The pore structure is a decisive factor for the process efficiency and product quality of freeze dried products. In this work the two-dimensional ice crystal structure was investigated for maltodextrin solutions with different concentrations by a freeze drying microscope. The resulting drying kinetics was investigated for different pore structures. Additionally the three-dimensional pore structure of the freeze dried samples was measured by µ-computed tomography and the pore size distribution was quantified by image analysis techniques. The two- and three-dimensional pore size distributions were compared and linked to the drying kinetics. | es_ES |
dc.format.extent | 8 | es_ES |
dc.language | Inglés | es_ES |
dc.publisher | Editorial Universitat Politècnica de València | es_ES |
dc.relation.ispartof | IDS 2018. 21st International Drying Symposium Proceedings | es_ES |
dc.rights | Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) | es_ES |
dc.subject | Drying | es_ES |
dc.subject | Dehydration | es_ES |
dc.subject | Dewatering | es_ES |
dc.subject | Emerging technologies | es_ES |
dc.subject | Products quality | es_ES |
dc.subject | Process control | es_ES |
dc.subject | Environmental | es_ES |
dc.subject | Evaporation | es_ES |
dc.subject | Sublimation | es_ES |
dc.subject | Diffusion | es_ES |
dc.subject | Energy | es_ES |
dc.subject | Intensification | es_ES |
dc.subject | Pore size distribution | es_ES |
dc.subject | Freeze drying | es_ES |
dc.subject | Maltodextrin solution | es_ES |
dc.subject | Freeze drying microscope | es_ES |
dc.title | Experimental investigation on pore size distribution and drying kinetics during lyophilization of sugar solutions | es_ES |
dc.type | Capítulo de libro | es_ES |
dc.type | Comunicación en congreso | es_ES |
dc.identifier.doi | 10.4995/IDS2018.2018.7310 | |
dc.rights.accessRights | Abierto | es_ES |
dc.description.bibliographicCitation | Foerst, P.; Lechner, M.; Vorhauer, N.; Schuchmann, H.; Tsotsas, E. (2018). Experimental investigation on pore size distribution and drying kinetics during lyophilization of sugar solutions. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 1415-1422. https://doi.org/10.4995/IDS2018.2018.7310 | es_ES |
dc.description.accrualMethod | OCS | es_ES |
dc.relation.conferencename | 21st International Drying Symposium | es_ES |
dc.relation.conferencedate | Septiembre 11-14, 2018 | es_ES |
dc.relation.conferenceplace | Valencia, Spain | es_ES |
dc.relation.publisherversion | http://ocs.editorial.upv.es/index.php/IDS/ids2018/paper/view/7310 | es_ES |
dc.description.upvformatpinicio | 1415 | es_ES |
dc.description.upvformatpfin | 1422 | es_ES |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_ES |
dc.relation.pasarela | OCS\7310 | es_ES |