Faculty of Food Technology and Biotechnology, Department of Process Engineering, Laboratory of Thermodynamics

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Main research field

Food Engineering and Food Technology

Specific research areas

Food Engineering - non-thermal processing; Food analysis - textural analysis - particle size distribution

Techniques/methods

Ultrasound process analysis software, textural analysis software, mixing software, sieving analysis, colorimetric software

Equipment

Bioreactor, High pressure unit, Various ultrasonic units, laser particle sizer, Texture analyzer

Technology keywords

  • Drying
  • Process control and logistics
  • Extraction
  • Food Processing
  • Food Technology
  • Safe production methods

Services offered

  • Teaching and Training
  • Quality control
  • Consulting about novel technologies for food engineering and food technology

Market sectors

  • Beverages
  • Food & Drug Retailers
  • Food Producers
  • Industrial Engineering

Short summary (English)

Basic interest of group is development and application of non-thermal technologies in food technology and food engineering. This includes applications of high intensity ultrasound as a tool for changing physical and chemical properties of various food stuffs. We have expertise in ultrasound enhanced extraction; ultrasound enhanced drying; ultrasonic inactivation of microorganisms and ultrasound enhanced homogenization. Each of this research is highly supported with published papers. This group is very experienced in determination of textural properties of foods. On going projects of this group are based on applications of ultrasound in food technology and food engineering. Laboratory is well equipped with ultrasonic devices. This group is also well established in determination of particle size distribution.

Short summary (Croatian)

Osnovni interes ove grupe istraživača je razvoj i primjena novih unaprijeđenih netoplinskih tehnologija u prehrambenoj tehnologiji i prehrambenom inženjerstvu. Ovo posebno uključuje primjene ultrazvuka visokih intenziteta kao tehnologije koja se koristi za promjene fizikalno kemijskih svojstava hrane te za za unaprijeđenu obradu različitih vrsta hrane. Posebno se sustavno radi ultrazvučno unaprijeđena ekstrakcija; ultrazvučno potpomognuto sušenje; ultrazvučna inaktivacija mikroorganizama i ultrazvučno unaprijeđena homogenizacija. Također se sustavno obrađuju teksturalna svojstva prehrambenih sirovina i gotovih prehrambenih proizvoda. Projekti koji su u izvedbi temelje se na raznim primjenama ultrazvuka u prehrambenoj tehnologiji i prehrambenom inženjerstvu. Laboratorij je izuzetno dobro opremljen ultrazvučnom aparaturom a također se određuje raspodjela veličine čestica.

Last update: 06.02.2013. 06:07:57

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