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Institute of Process Engineering in Life Sciences Section I: Chair of Food Process Engineering (LVT)
Institution
Section overview
Description
Product and process development based on scientific results and industrial experience
Activities
- Research
Parent institution
Coordinated projects
- Collaborative project: Development of a process for the production of Cronobacter sakazakii-free spray-dried milk and cereal based food powders – Subproject 1
- Collaborative project: Research on basic principles for the production of breakfast cereals with reduced energy density enriched in dietary fibre and polyphenols - subproject 2
- Design of the properties of expanded starch-based products using high-speed extrusion, based on a neuronumerischen process control strategies
- Development of an extrusion process for the preparation of emulsifiers for food applications on the basis of protein-polysaccharide conjugates
- Double emulsions for fat reduction: Fundamental investigations on influencing the microstructure of double emulsions and how the structure influences product properties relevant for consumers (mouth feel, creaminess, fatty taste, saturation)
- Energy efficient and gentle homogenization of milk and effects on the texture of dairy products
- Influence of homogenization on the internal structure and the resulting properties of certain pulpy fruit juices and purees and demand for energy in the production
- Influence of the interaction between the functional groups of pectins and selected product ingredients for the stabilization of oil droplets in food emulsions
- Microstructured multidisperse Hull capsules as a carrier of bioactive substances: studies on the influence of molecular interactions and diffusion barriers on the stability and the release of substances from the Wild Blueberry
- Scale-up of improved nozzles for high-pressure homogenization and emulsification
- Spray drying by Effervescent Atomization
- Studies on flavor development during roasting of cocoa with particular reference to the control of the temperature-time profile
- Studies on the integration of simultaneity homogenizing and mixing (SHM) technology in conventional homogenization processes with flat valve products for the processing of milk
Involved in research projects
- Collaborative project: Research on basic principles for the production of breakfast cereals with reduced energy density enriched in dietary fibre and polyphenols - subproject 1
- Combination of conventional drying methods for increasing the energy efficiency and to improve the quality of dried fruit and vegetables
- Development of a microwave-assisted vacuum drying method for gentle and efficient production of microbial cultures
- Digestive degradation of high-fat emulsions
- Educate the texturing mechanisms during wet extrusion of soybean and pea protein with special consideration biothermofluid dynamic and protein chemical aspects based on experimental and numerical investigations
- German-French nutrition network in the region 'Mittlerer Oberrhein' (InterReg IVA) (Nutrhi.net)
- Impact of solid lipid nanoparticles (SLN) on properties of β-lactoglobulin based gels
- Impact of the high speed extrusion process (HTST) for the design of functional cereal products: Stability of secondary plant metabolites
- Improvement of plant raw materials drying processes by process-induced reduction of mass transfer resistances
- Investigation of the droplet disruption during the production of particle-loaded emulsions using a model system
- Stability of functional food emulsion under conditions similar to digestion
Contact
Institute of Process Engineering in Life Sciences Section I: Chair of Food Process Engineering
(LVT)
Kaiserstr. 12
76131 Karlsruhe
Baden-Württemberg
Germany
Phone: +49 721 608-2497
Fax: +49 721 608-5967
Email: lvt(@)lvt.uni-karlsruhe.de
