« Forschungslandschaft: Projekte
Spray drying of products with sensitive ingredients
Projektleiter:
Projektbearbeiter:
M.Sc. Maciej Jaskulski,
M.Sc. Thi Thu Hang Tran
Finanzierung:
Stiftungen - Sonstige;
Food materials contain vital but sensitive ingredients that may deteriorate during spray drying, depending on the evolution of temperature and water activity. Multiscale and multiphysics methods are developed, which can be used for higher quality dairy products dried in more efficient spray drying processes.
Anmerkungen
Schlagworte:
Dairy products, Deactivation, Food engineering, Spray drying
Dairy products, Deactivation, Food engineering, Spray drying
Kontakt
Prof. Dr.-Ing. habil. Evangelos Tsotsas
Otto-von-Guericke-Universität Magdeburg
Fakultät für Verfahrens- und Systemtechnik
Institut für Verfahrenstechnik
Universitätsplatz 2
39106
Magdeburg
Tel.:+49 391 6758784
Fax:+49 391 6711160
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