Foerst, Petra; Lechner, M.; Vorhauer, N.; Schuchmann, H.; Tsotsas, E.(Editorial Universitat Politècnica de València, 2018-09-07)
[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 ...
[EN] he pore scale progression of the sublimation front during primary freeze drying depends on the local vapor transport and the local heat transfer as well. If the pore space is size distributed, vapor and heat transfer ...