Institute of Process Engineering in Life Sciences Section I: Food Process Engineering (LVT)
Product and process development based on scientific results and industrial experience
Parent institution:
Karlsruhe Institute of Technology (KIT) Details of KIT
Address
Institute of Process Engineering in Life Sciences Section I: Food Process Engineering (LVT)
Kaiserstr. 12
76131 Karlsruhe
Baden-Württemberg
Phone: +49 721 608-2497
Fax: +49 721 608-5967
email: lvt(@)lvt.uni-karlsruhe.de
Activities:
- Research
Focus of Research:
- Emulsifying and Dispersing Technology, Formulation of Emulsions and Dispersions
- Extrusion and agglomeration, Creation of powders
- Physics and engineering of food, thermo physical processes
Coordinated projects
- Collaborative project: Development of a process for the production of Cronobacter sakazakii-free spray-dried milk and cereal based food powders – Subproject 1 Details of Collaborative project: Development of a process for the production of Cronobacter sakazakii-free spray-dried milk and cereal based food powders – Subproject 1
- Design of the properties of expanded starch-based products using high-speed extrusion, based on a neuronumerischen process control strategies Details of Design of the properties of expanded starch-based products using high-speed extrusion, based on a neuronumerischen process control strategies
- Double emulsions for fat reduction: Fundamental investigations on influencing the microstructure of double emulsions and how the structure influences product properties relevant for consumers (mouth feel, creaminess, fatty taste, saturation) Details of Double emulsions for fat reduction: Fundamental investigations on influencing the microstructure of double emulsions and how the structure influences product properties relevant for consumers (mouth feel, creaminess, fatty taste, saturation)
- Energy efficient and gentle homogenization of milk and effects on the texture of dairy products Details of Energy efficient and gentle homogenization of milk and effects on the texture of dairy products
- Microstructured multidisperse Hull capsules as a carrier of bioactive substances: studies on the influence of molecular interactions and diffusion barriers on the stability and the release of substances from the Wild Blueberry Details of Microstructured multidisperse Hull capsules as a carrier of bioactive substances: studies on the influence of molecular interactions and diffusion barriers on the stability and the release of substances from the Wild Blueberry
- Scale-up of improved nozzles for high-pressure homogenization and emulsification Details of Scale-up of improved nozzles for high-pressure homogenization and emulsification
- Studies on the integration of simultaneity homogenizing and mixing (SHM) technology in conventional homogenization processes with flat valve products for the processing of milk Details of Studies on the integration of simultaneity homogenizing and mixing (SHM) technology in conventional homogenization processes with flat valve products for the processing of milk
Involved in research projects:
- German-French nutrition network in the region 'Mittlerer Oberrhein' (InterReg IVA) (Nutrhi.net) Details of German-French nutrition network in the region 'Mittlerer Oberrhein' (InterReg IVA) (Nutrhi.net)
- Investigation of the droplet disruption during the production of particle-loaded emulsions using a model system Details of Investigation of the droplet disruption during the production of particle-loaded emulsions using a model system
- Stability of functional food emulsion under conditions similar to digestion Details of Stability of functional food emulsion under conditions similar to digestion