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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 threedimensional pore structure of the freeze dried samples was measured by μcomputed tomography and the pore size distribution was quantified by image analysis techniques. The twoand three-dimensional pore size distributions were compared and linked to the drying kinetics.

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