Polytechnic University of Valencia Congress, 21st International Drying Symposium

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Experimental investigation on pore size distribution and drying kinetics during lyophilization of sugar solutions
Petra Foerst, M. Lechner, N. Vorhauer, H. Schuchmann, E. Tsotsas

Last modified: 26-12-2018


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



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