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micro-CT Microscopy Freeze-Drying Drying Kinetics Microstructure Food Preservation Energy Efficiency TU Munich Research Collaboration Food Technology Otto-von-Guericke University

Optimizing Freeze-Drying Efficiency: Insights from 4D XCT Collaborative Research

Dr. Sebastian Gruber, alongside a team of international researchers, contributed to a study titled "Pore Shape Matters – In-situ Investigation of Freeze-Drying Kinetics by 4D XCT Methods." This research, published in Food Research International, was a...

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