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Experimental investigation on pore size distribution and drying kinetics during lyophilization of sugar solutions

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Experimental investigation on pore size distribution and drying kinetics during lyophilization of sugar solutions

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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


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