Experimental Study of the Impact of Pore Structure on Drying Kinetics and Sublimation Front Patterns
Freeze-drying frozen maltodextrin solutions with solid contents of 5% and 30% (<i>w/w</i>) was experimentally investigated using neutron imaging at PSI Villigen/Switzerland. Different solid contents, as well as annealing at −5 °C for 11 h, were used to modify the porous structure of the...
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| Main Authors: | , , , , , |
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| Format: | Book |
| Published: |
MDPI AG,
2022-07-01T00:00:00Z.
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| Online Access: | Connect to this object online. |
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Internet
Connect to this object online.3rd Floor Main Library
| Call Number: |
A1234.567 |
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| Copy 1 | Available |