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Spray drying of products with sensitive ingredients
Projektbearbeiter:
MSc Maciej Jaskulski, MSc 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.

Schlagworte

Dairy products, Deactivation, Food engineering, Spray drying
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