The freeze-drying procedure is a common technique used in the food industry to dehydrate organic compounds. The technique, also known as lyophilization or cryodesiccation, is a method of food preservation by removing water content.
Understanding the porous structure of freeze-dried organic products is complex and requires a combination of various analytical techniques. The detection and the quantification of closed or open porosity is sometimes fundamental to evaluate the process efficiency and the related product quality.
In this webinar we use the example of instant coffee, and a combination of techniques such as mercury intrusion porosimetry, gas pycnometry and gas adsorption.
