Faculty of Food Technology and Biotechnology, Department of Process Engineering, Section for Fundamental Engineering

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Main research field

engineering, powders

Specific research areas

Powder flow analysis, Particle size analysis, NIR food analysis, Chemometric analysis of wheat cultivars, Chemometric analysis in environmental engineering, Bioprocess for wastewater treatment, Proces

Techniques/methods

Mixing of powders, Powder flow properties analysis, Particle size and shape analysis, Chemometric analysis in environmental engineering, NIR analysis, Fuzzy logic modeling in environmental engineering, Drying, Extrusion, Freezing and thawing of meet an other food products, Microwaves

Equipment

Mastersizer 2000 by Malvern Instruments TA. HDPlus Powder Flow Analyser by Stable Micro system, Turbula mixer, Tap density NIR

Technology keywords

  • Coatings
  • Drying
  • Process control and logistics
  • Filtration and Membrane Processes
  • Food Processing
  • Food Technology

Services offered

  • Teaching and Training

Market sectors

  • Beverages
  • Food & Drug Retailers
  • Food Producers
  • Health Care Equipment & Services
  • Pharmaceuticals & Biotechnology

Short summary (English)

Our laboratory has expertise in mixing of powders and rheology techniques, particle size definition techniques process, agglomeration, on-line measurements techniques, thawing and freezing, and microwaves measuring. The expertise is focused on food technologies, and environmental engineering, and development of new techniques related to nanotechnology. Powder flow analysis (Caking properties, PFSD, cohesion properties). Particle size definition, (dry powders, suspensions in food science and biotechnology). NIR process analysis (milling process). Modeling of membrane processes for biological waste-water treatment. Chemometric in environmental engineering.

Short summary (Croatian)

Naš laboratorij bavi se tehnikama vezanim uz procese miješanja i definiranja reologije praškastih materijala, određivanja veličine čestica, aglomeracija, odmrzavanjem i smrzavanjem i mjerenjima u sistemu kod kojih se koriste mikrovalovi. Espertize su vezane uz prehrambenu tehnologiju, eko inženjerstvo kao i uz razvijanje novih tehnika povezanih uz nanotehnologiju. Miješanje u prehrambenoj industriji. Analiza protoka praha (Caking properties, PFSD, cohesion properties). Određivanje veličine i oblika čestica te njihov utjecaj na smjesu. NIR analize prahova. Modeliranje membranskih procesa u biološkom tretmanu otpadnih voda. Kemometrija u eko inženjerstvu.

Last update: 06.02.2013. 06:08:14

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