During dynamic freeze drying, the dry layer is permanently rubbed off, which results in an increase in drying performance. By means of the experimental determination of the heat transfer coefficients in dependence of some process parameters (rotational frequency, loading, drying temperature), the heat transfer coefficient can be interpolated by means of the presented model and from this the drying time can be determined. Milk spheres, milk pellets and starter culture of the strain Pediococcus pentosaceus were used as model systems.