Recent Advances and Future Perspectives on Heat and Mass Transfer Mechanisms Enhanced by Preformed Porous Media in Vacuum Freeze-Drying of Agricultural and Food Products.

Foods · 2025 · PMC12428636 · PMID 40941082

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closest p

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a clear trendno p-value reported

Comparative studies of different pore morphologies revealed a clear trend in drying rates: interconnected macropores > closed isolated pores > non-porous structures, confirming that only open and continuous pore networks can fully realize the resistance-reduction effect of PPM [ 27 , 59 ].

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