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] The freeze-drying kinetics and the superficial porosity development of grapefruit puree. The impact of biopolymers addition (gum Arabic and bamboo fiber) and to apply (40 ºC) or not shelf temperature (room temperature) ...
Valcuende Payá, Manuel Octavio; Parra, C.; Marco Serrano, Empar; Garrido, A.; Martínez, E.; Canovés Valiente, Jacinto José(Elsevier, 2012-03)
The objective of this experimental work is to study porosity in self-compacting concrete (SCC) made without adding limestone filler, comparing the results with other SCC and with normally-vibrated concrete (NVC). Several ...
[EN] This paper studies the influence of poultice type and application techniques on the desalination efficiency of two limestone substrates having similar porosities (22-25%) but different pore size distributions: microporous ...
[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 ...
[EN] The aim of this experimental work was to study shrinkage evolution with age in self-compacting concretes (SCC) in which part of the fine aggregate was replaced by granulated blast furnace slag (GBFS) as sand. Seven ...