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Estimation of mass transfer rate and primary drying times during freeze-drying of frozen maltodextrin solutions based on x-ray μ-computed tomography measurements of pore size distributions. / Foerst, Petra; Melo de Carvalho, Teresa; Lechner, Martin; Kovacevic, Tijana; Kim, Seongshik; Kirse, Christoph; Briesen, Heiko.

In: Journal of Food Engineering, Vol. 260, 2019, p. 50-57.

Research output: Contribution to journalJournal article – Annual report year: 2019Researchpeer-review

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@article{fe4cfa32794b42f69211b92e95254b59,
title = "Estimation of mass transfer rate and primary drying times during freeze-drying of frozen maltodextrin solutions based on x-ray μ-computed tomography measurements of pore size distributions",
abstract = "The study presents a method to estimate the mass transfer rate during primary drying based on μ-computed tomographic measurements of a freeze-dried cake. The study was carried out in a defined setup in a lyomicroscope and confined geometry in which freezing occurred under homogeneous nucleation, and drying under mass-transfer-limited conditions. Pore size distribution, effective diffusivity, and primary drying rates of maltodextrin solutions at different weight concentrations (5{\%}, 10{\%}, and 20{\%} (w/w))and different cooling rates were determined. Furthermore, the effect of annealing treatment on primary drying rate was studied. Two different annealing treatments were tested, one for 90 min at −10 °C and another for 180 min at −5 °C. It was shown that solid concentration and annealing above Tg’ have the strongest impact on pore size and, subsequently, on primary drying rate. Therefore annealing represents a powerful tool to accelerate primary drying which is the most time-consuming step during lyophilisation.",
keywords = "Drying kinetic, Freeze drying, Maltodextrins, X ray micro-computed tomography, Pore size, Knudsen diffusion",
author = "Petra Foerst and {Melo de Carvalho}, Teresa and Martin Lechner and Tijana Kovacevic and Seongshik Kim and Christoph Kirse and Heiko Briesen",
year = "2019",
doi = "10.1016/j.jfoodeng.2019.05.002",
language = "English",
volume = "260",
pages = "50--57",
journal = "Journal of Food Engineering",
issn = "0260-8774",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Estimation of mass transfer rate and primary drying times during freeze-drying of frozen maltodextrin solutions based on x-ray μ-computed tomography measurements of pore size distributions

AU - Foerst, Petra

AU - Melo de Carvalho, Teresa

AU - Lechner, Martin

AU - Kovacevic, Tijana

AU - Kim, Seongshik

AU - Kirse, Christoph

AU - Briesen, Heiko

PY - 2019

Y1 - 2019

N2 - The study presents a method to estimate the mass transfer rate during primary drying based on μ-computed tomographic measurements of a freeze-dried cake. The study was carried out in a defined setup in a lyomicroscope and confined geometry in which freezing occurred under homogeneous nucleation, and drying under mass-transfer-limited conditions. Pore size distribution, effective diffusivity, and primary drying rates of maltodextrin solutions at different weight concentrations (5%, 10%, and 20% (w/w))and different cooling rates were determined. Furthermore, the effect of annealing treatment on primary drying rate was studied. Two different annealing treatments were tested, one for 90 min at −10 °C and another for 180 min at −5 °C. It was shown that solid concentration and annealing above Tg’ have the strongest impact on pore size and, subsequently, on primary drying rate. Therefore annealing represents a powerful tool to accelerate primary drying which is the most time-consuming step during lyophilisation.

AB - The study presents a method to estimate the mass transfer rate during primary drying based on μ-computed tomographic measurements of a freeze-dried cake. The study was carried out in a defined setup in a lyomicroscope and confined geometry in which freezing occurred under homogeneous nucleation, and drying under mass-transfer-limited conditions. Pore size distribution, effective diffusivity, and primary drying rates of maltodextrin solutions at different weight concentrations (5%, 10%, and 20% (w/w))and different cooling rates were determined. Furthermore, the effect of annealing treatment on primary drying rate was studied. Two different annealing treatments were tested, one for 90 min at −10 °C and another for 180 min at −5 °C. It was shown that solid concentration and annealing above Tg’ have the strongest impact on pore size and, subsequently, on primary drying rate. Therefore annealing represents a powerful tool to accelerate primary drying which is the most time-consuming step during lyophilisation.

KW - Drying kinetic

KW - Freeze drying

KW - Maltodextrins

KW - X ray micro-computed tomography

KW - Pore size

KW - Knudsen diffusion

U2 - 10.1016/j.jfoodeng.2019.05.002

DO - 10.1016/j.jfoodeng.2019.05.002

M3 - Journal article

VL - 260

SP - 50

EP - 57

JO - Journal of Food Engineering

JF - Journal of Food Engineering

SN - 0260-8774

ER -