scholarly journals Freeze-Drying Kinetics Approach of Soluble Coffee. Mass Transfer Parameters Estimation

2017 ◽  
Vol 62 (1) ◽  
pp. 7-17
Author(s):  
Adina Ghirişan ◽  
◽  
Simion Drăgan ◽  
Vasile Miclăuş ◽  
◽  
...  
Keyword(s):  
Mass Transfer ◽  
Freeze Drying ◽  
Drying Kinetics ◽  
Parameters Estimation ◽  
Transfer Parameters ◽  
Soluble Coffee

Drying kinetics of blueberry pulp and mass transfer parameters: Effect of hot air and refractance window drying at different temperatures

2021 ◽  
pp. 110929
Author(s):  
Eduardo Rurush ◽  
María Alvarado ◽  
Paola Palacios ◽  
Yeimy Flores ◽  
Meliza Lindsay Rojas ◽  
...  
Keyword(s):  
Mass Transfer ◽  
Drying Kinetics ◽  
Hot Air ◽  
Different Temperatures ◽  
Transfer Parameters ◽  
Kinetics Of

Validity of the Use of the Mass Transfer Parameters Obtained with 1D Column in 3D Systems during Soil Vapor Extraction

2016 ◽  
Vol 142 (6) ◽  
pp. 04016018 ◽  
Author(s):  
Otmane Boudouch ◽  
Daoud Esrael ◽  
Mariem Kacem ◽  
Belkacem Benadda ◽  
Rémy Gourdon
Keyword(s):  
Mass Transfer ◽  
Soil Vapor Extraction ◽  
Vapor Extraction ◽  
Transfer Parameters

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

2018 ◽  
Author(s):  
Petra Foerst ◽  
M. Lechner ◽  
N. Vorhauer ◽  
H. Schuchmann ◽  
E. Tsotsas
Keyword(s):  
Pore Structure ◽  
Pore Size Distribution ◽  
Pore Size ◽  
Size Distribution ◽  
Freeze Drying ◽  
Three Dimensional ◽  
Drying Kinetics ◽  
Process Efficiency ◽  
Freeze Dried ◽  
Pore Size Distributions

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.Keywords: pore size distribution; freeze drying; maltodextrin solution; freeze drying microscope   

Sign in / Sign up

Export Citation Format

Share Document