Faculty of Food Technology and Biotechnology, Department of Process Engineering, Laboratory for Unit Operations

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Main research field

Food engineering

Specific research areas

food process engineering, food analysis, quality control

Techniques/methods

granulometric analysis, high pressure software, distialtion software, texture analysis software, colorimeter

Equipment

Texture analysis, High pressure, ultrasound equipment, laser granulometric analysis, distilation

Technology keywords

  • Coatings
  • Drying
  • Process control and logistics
  • Food Additives/Ingredients/Functional Food
  • Food Processing
  • Food Technology
  • non thermal process (ultrasound, high pressure)

Services offered

  • Teaching and Training
  • Diagnostics
  • Quality control

Market sectors

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

Short summary (English)

Primary research interest of the group is development of novel technologies for the food industry. This includes processing with high hydrostatic pressure and high intensity ultrasound. Group has broad expertise in various operations, such as drying, homogenization, distillation, crystallization, extrusion, filtration, heat exchange, inactivation of microorganisms, sieving, etc. using industry standard and novel technologies. Main goal is transfer of technologies, knowledge and gained results in a food, biotechnological, pharmaceutical and other industries. Current projects include development of ultrasonic technology, application of high hydrostatic pressured on vegetables, texture analysis of food products, development of coating mixtures for meat and other foodstuff. Works on projects include instrumental texture analysis of food and other products, particle size analysis with various methods like laser diffraction, microscopy, ultrasonic sieving, etc.

Short summary (Croatian)

Glavni istraživački interes grupe je razvoj novih tehnologija za prehrambenu industriju. To uključuje obradu visokim hidrostatskim tlakom i ultrazvukom visokog intenziteta. Grupa ima veliko iskustvo u raznim operacijama poput sušenja, homogenizacije, destilacije, kristalizacije, ekstruzije, filtracije, izmjene topline, inaktivacije mikroorganizama i dr. korištenjem uobičajenih i novih tehnologija. Glavni cilj je prebacivanje tehnologija, znanja i dobivenih rezultata u prehrambenu, biotehnološku, farmaceutsku i druge industrije. Trenutni projekti uključuju razvoj ultrazvučne tehnologije, primjenu visokih hidrostatskih tlakova na obradu povrća, analizu teksture prehrambenih proizvoda, razvoj smjesa za oblaganje prehrambenih proizvoda i sl. Rad na projektima uključuje i instrumentalnu analizu teksturnih svojstava prehrambenih i drugih proizvoda, određivanje raspodjele veličine čestica raznim metodama poput laserske difrakcije, mikroskopiranja, ultrazvučnog prosijavanja, itd.

Last update: 06.02.2013. 06:08:11

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