Design of the properties of expanded starch-based products using high-speed extrusion, based on a neuronumerischen process control strategies
Description:
keine Angabe
Executive Institute:
Institute of Process Engineering in Life Sciences Section I: Food Process Engineering (LVT) Details of Institute of Process Engineering in Life Sciences Section I: Food Process Engineering
Parent institution:
Karlsruhe Institute of Technology (KIT) Details of (KIT) (Baden-Württemberg)
Contract period:
01. 01. 2009 - 31. 12. 2012
Project budget:
892,850 €
Participating Institutions:
- Chair of Fluid Mechanics (LSTM) Details of LSTM
Funding Programme:
- IGF - Future technologies for small and medium-sized enterprises Details of IGF - Future technologies for small and medium-sized enterprises
Subject:
- Food Processing
Purpose of research:
Applied research
Funding Institutions:
- Ministry of Economics and Technology (BMWI) Details of (BMWI)
Project Management Agency:
- Consortium of Industrial Research Associations \'Otto von Guericke\' eV (AiF) Details of AiF