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- Fakultät AuL (709) (remove)
PEF is an innovative technology to extend the shelf life of fresh liquid food products, mainly juices, with minor impact on the quality. Many lab scale studies have been published, indicating the great potential of PEF for the juice industry. For industrial realization, the PEF systems have been adapted to the industrial requirements, establishing HACCP and hygienic design concept. Important process parameters have been identified from research and integrated in industrial PEF processes. Juice producers are now able to use PEF for their production lines.
The study aimed for the analysis of the impact of pulsed electric field (PEF) pre-treatment on convection (CD) and microwave (MW-CD) assisted air drying. Drying kinetics acceleration and retention of bioactive compounds of PEF pre-treated carrots and apples has been demonstrated. Moreover, the direct and indirect environmental energy impacts of CD and MW-CD technologies with consideration of bioactive compounds preservation has been evaluated. PEF assisted CD and MW-CD demonstrated lower energy use, especially for indirect energy consumption, in the case of carotenoids preservation in dried carrots.
Wirkung eines Vitamin D3-Metaboliten (25-OH-D3) auf den Geburtsverlauf von hochleistenden Sauen
(2022)
Wie sieht die Essensversorgung von Senioren in der Zukunft aus? : Zukunftsstudie Menüservice 2025
(2016)
Shredlage in der Bullenmast?
(2021)
Shredlage für Mastbullen?
(2021)
Shredlage für Masttiere?
(2022)
Maniok und Tapioka
(2021)