Faculty of Food Technology and Biotechnology, Department of Food Engineering, Laboratory of Food Processing Engineering

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Main research field

Food Engineering

Specific research areas

novel food processing techniques, food analysis

Techniques/methods

ultrasound treatments, trbimechanical treatment, rheology, differential thermal analysis

Equipment

ultasound equipment, DTA equipment, rotational rheometer

Technology keywords

  • Drying
  • Food Additives/Ingredients/Functional Food
  • Food Processing
  • Food Technology
  • Food Microbiology/Toxicology/Quality Control

Services offered

  • Teaching and Training
  • Quality control

Market sectors

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

Short summary (English)

The expertise of our research group is covered in the area of application of novel and innovative techniques like high pressure treatment, low and high power ultrasound and tribomechanical micronisation procedure. These techniques have been applied on several different investigated systems, like soy and whey proteins, starches, fruit juices, several kinds of vegetables as well as milk. The aim of studies includes the effects of ultrasound on whey and soy proteins with a view of improving their physicochemical and functional properties. Analyses that have been carried out include solubility of proteins, rheological, foaming and emulsifying properties, thermophysical properties and particle size distribution. Furthermore, possible application of high and low intensity ultrasound in milk industry and starch processing has been reviewed. The application of power ultrasound on model starch suspensions is found to be effective in the way to modify and improve some technologically important properties of starch. Tribomechanical micronization has been used to investigate rheological, thermophysical, textural and some physical properties of corn starch. Therefore, rheological parameters, turbidity and swelling power of starch suspensions, texture and pasting properties of starches, as well as particle size distribution were determined. Application of ultrasound as a pretreatment of drying of fruit and vegetable has been studied and the results have shown a great influence on reducing afterward hot air drying thereby reducing total drying time. The main areas of interest regarding high-pressure processing of food include changes in whey proteins functionality. Review of application of high pressure treatment and taking into account its advantages and limitations are also discussed. Also, these techniques and its influence on specific systems and properties have been examined solely as well as in comparison between them.

Short summary (Croatian)

Područje rada naše ekspertne grupe pokriva istraživanja razvoja i primjene pojedinih novih tehnika procesiranja hrane, kao što su visoki tlak, ultrazvuk visokog i niskog intenziteta, te tribomehanička mikronizacija. Ispitivanja su do sada provedena sa proteinima soje i sirutke, škrobovima, voćnim sokovima, nekim vrstama povrća I voća, te mlijekom. Ultrazvučno tretriranje proteina soje i sirutke provedeno je s ciljem pboljšanja njihovih fizikalno-kemijskih i funkcionalnih svojstava. U tu svrhu provedeno je određivanje njihove topljivosti, reoloških svojstava, pjenjenja, emulgiranja, termofizičkih svojstava, te razdiobe veličine čestica. Ispitivanja su također provedena s mlijekom, različitim škrobovima i voćnim sokovima, pri čemu je utvrđeno da ovisno o primjenjenim uvjetima procesiranja dolazi do značajnih promjena u pojedinim svojstvima. Tribomehanička mikronizacija primjenjena je na različite škrobove s ciljem da se utvrdi njen utjecaj na reološka, termofizička i neka druga fizička svojstva kao što su želiranje i razdioba veličine čestica. Također je provedeno istraživanje primjene ultrazvuka kao predtretmana sušenju povrća i voća, pri čemu je utvrđeno da se takvim tretiranjem znatno skraćuje vrijeme sušenja, te poboljšavaju reološka, nutritivna i organoleptička svojstva.. Procesiranje visokim tlakom provedeno je s proteinima sirutke pri čemu je utvrđeno da, ovisno o primjenjenom tlaku i vremenu procesiranja, dolazi do znatnih promjena njihovih funkcionalnih svojstava. Rezultati dobiveni primjenom različitih tehnika međusobno su uspoređivani i diskutirani s ciljem utvrđivanja optimalnih uvjeta procesiranja različitih vrsta hrane.

Last update: 06.02.2013. 06:08:05

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