4.4 Article

In situ micro-computed tomography to study microstructure and sublimation front during freeze-drying

Journal

FOOD STRUCTURE-NETHERLANDS
Volume 29, Issue -, Pages -

Publisher

ELSEVIER
DOI: 10.1016/j.foostr.2021.100213

Keywords

X-Ray; micro-CT; freeze-drying; in-situ; microstructure; sublimation front

Funding

  1. Deutsche Forschungsgemeinschaft [Fo 357/5-1]

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A new method for examining the freeze-drying process of frozen solutions in situ was presented in this study, utilizing high resolution micro-computed X-Ray tomography. Maltodextrin and sucrose solutions were used as model substances for proof of concept. The results qualitatively compared drying kinetics using X-Ray radiography and pore structure using X-Ray tomography, providing a basis for future studies.
In this study, a new method is presented to examine the freeze-drying process of frozen solutions in situ. By using a newly developed freeze-drying stage for high resolution micro-computed X-Ray tomography, the freeze-drying process can be investigated in more detail. For the proof of concept maltodextrin (c =0.05 w/w, c =0.2 w/w and c =0.3 w/w) and sucrose (c =0.2 w/w) solutions were used as model substances. The use of X-Ray radiography enables to analyze the drying kinetics, while X-Ray tomography describes the pore structure in more detail. The results are qualitatively compared and the proof of the concept will serve as a basis for further studies in the future.

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