. 2024 Jul 20;13(14):2286. doi: 10.3390/foods13142286

Table 3.

Pore properties of ground dried mangosteen pericarps affected by different freezing methods combined with different drying processes.

Pore Properties	Control (HAD)	QF + HAD	SF + HAD	SF + Freeze-Drying
Specific surface area (m²/g) Single point surface area ^a	40.16 ± 0.26 ^d	80.75 ± 0.15 ^c	29.61 ± 0.09 ^b	20.93 ± 0.04 ^a
BET surface area ^b	58.28 ± 0.18 ^c	131.50 ± 0.20 ^d	45.28 ± 0.28 ^b	36.26 ± 0.11 ^a
Total pore volume (cm³/g) ^c	0.070 ± 0.005 ^b	0.137 ± 0.003 ^c	0.054 ± 0.002 ^a	0.066 ± 0.003 ^b
Pore size (average pore diameter, nm) ^d	4.772 ± 0.04 ^b	4.174 ± 0.07 ^a	4.850 ± 0.02 ^c	7.274 ± 0.01 ^d

^a Calculated at a relative pressure of 0.30 using the BET method; ^b calculated at a relative pressure range of 0.04–0.15 (4 points) using the BET method; ^c calculated at a relative pressure of approximately 0.949 (i.e., saturated adsorption); ^d obtained by the ratio of the total pore volume (V) to the BET surface area (SBET) (i.e., average pore diameter = 4 V/SBET), assuming a cylindrical pore geometry. Control: hot air dry (HAD) without freezing; QF: quick freezing; SF: slow freezing.