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

Freeze Drying / methods Kinetics Polysaccharides / chemistry Porosity Tomography, X-Ray Computed Temperature Food Preservation / methods
Drying kinetics Freeze-drying Microstructure Tortuosity X-Ray XCT

Journal

Food research international (Ottawa, Ont.)
ISSN: 1873-7145
Titre abrégé: Food Res Int
Pays: Canada
ID NLM: 9210143

Informations de publication

Date de publication:
Oct 2024
Historique:
received: 19 01 2024
revised: 24 07 2024
accepted: 26 07 2024
medline: 20 8 2024
pubmed: 20 8 2024
entrez: 19 8 2024
Statut: ppublish

Résumé

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 kinetics. Freeze-drying experiments were conducted with maltodextrin solutions (c

Identifiants

DOI: 10.1016/j.foodres.2024.114837 PMID: 39160044
pubmed: 39160044
pii: S0963-9969(24)00907-4
doi: 10.1016/j.foodres.2024.114837
pii:
doi:

Substances chimiques

maltodextrin 7CVR7L4A2D
Polysaccharides 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

114837

Informations de copyright

Copyright © 2024 The Author(s). Published by Elsevier Ltd.. All rights reserved.

Déclaration de conflit d'intérêts

Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Auteurs

Sebastian Gruber (S)

Technical University of Munich, School of Life Science, Department of Life Science Engineering, Food Process Engineering, Weihenstephaner Berg 1, 85354 Freising, Germany. Electronic address: sebi.gruber@tum.de.

Joshua Greiner (J)

Technical University of Munich, School of Life Science, Department of Life Science Engineering, Food Process Engineering, Weihenstephaner Berg 1, 85354 Freising, Germany.

Alexander Eppink (A)

Technical University of Munich, School of Life Science, Department of Life Science Engineering, Chair of Process Systems Engineering, Gregor-Mendel-Straße 4, 85354 Freising, Germany.

Maximilian Thomik (M)

Otto-von-Guericke University of Magdeburg, Magdeburg, Germany.

Frederik Coppens (F)

Tescan XRE, Gent, Belgium.

Nicole Vorhauer-Huget (N)

Otto-von-Guericke University of Magdeburg, Magdeburg, Germany.

Evangelos Tsotsas (E)

Otto-von-Guericke University of Magdeburg, Magdeburg, Germany.

Petra Foerst (P)

Technical University of Munich, School of Life Science, Department of Life Science Engineering, Food Process Engineering, Weihenstephaner Berg 1, 85354 Freising, Germany.

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Classifications MeSH

questionsmedicales.fr › Techniques d'investigation › Conservation biologique › Cryoconservation › Lyophilisation › Pore shape matters - In-situ investigation of...
questionsmedicales.fr › Phénomènes chimiques › Phénomènes biochimiques › Cinétique › Pore shape matters - In-situ investigation of...
questionsmedicales.fr › Glucides › Polyosides › Pore shape matters - In-situ investigation of...
questionsmedicales.fr › Phénomènes physiques › Phénomènes mécaniques › Porosité › Pore shape matters - In-situ investigation of...
questionsmedicales.fr › Diagnostic › Techniques et procédures diagnostiques › Imagerie diagnostique › Tomographie › Tomographie à rayons X › Tomodensitométrie › Pore shape matters - In-situ investigation of...
questionsmedicales.fr › Environnement et santé publique › Environnement › Concepts météorologiques › Atmosphère › Temps (météorologie) › Température › Pore shape matters - In-situ investigation of...
questionsmedicales.fr › Technologie, industrie et agriculture › Industrie › Industrie alimentaire › Technologie alimentaire › Conservation aliments › Pore shape matters - In-situ investigation of...