A5022554514- Microencapsulation and Drying Processes
- Fluid Dynamics and Heat Transfer
- Electrohydrodynamics and Fluid Dynamics
- Freezing and Crystallization Processes
- Food Drying and Modeling
- Proteins in Food Systems
- Plant Surface Properties and Treatments
- Seaweed-derived Bioactive Compounds
- Pickering emulsions and particle stabilization
- Food Industry and Aquatic Biology
- Fluid Dynamics and Mixing
- Food Chemistry and Fat Analysis
- nanoparticles nucleation surface interactions
- Physiological and biochemical adaptations
- Aerosol Filtration and Electrostatic Precipitation
- Food composition and properties
- Calcium Carbonate Crystallization and Inhibition
- Rheology and Fluid Dynamics Studies
- Induction Heating and Inverter Technology
- Meat and Animal Product Quality
- Marine and coastal plant biology
- Physics and Engineering Research Articles
- Arctic and Antarctic ice dynamics
- Polysaccharides and Plant Cell Walls
- Nanocomposite Films for Food Packaging
Karlsruhe Institute of Technology
2016-2025
Institute of Process Engineering
2018-2022
Spray drying of emulsions is a widespread encapsulation technique to produce large variety powdered formulations. The oil droplet size (ODS) in the powder critical for product quality, influencing key parameters such as efficiency (EE) oil. To expand understanding changes ODS and structure formation during step. For this purpose, model oil-in-water were spray-dried at varying air inlet outlet temperatures. powders characterized regarding EE. Smaller observed parameter combinations where...
Freeze-drying is a common process to extend the shelf life of food and bioactive substances. Its main drawback long drying time associated high production costs. Microwaves can be applied significantly shorten process. This study investigates effects modulating electromagnetic field in microwave-assisted freeze-drying (MFD). Control concepts based on microwave frequency are evaluated using simulations. The then first part primary laboratory-scale system with solid-state generators. Targeted...
Spray drying of oil-in-water emulsions is a widespread encapsulation technique. The oil droplet size (ODS) significantly impacts efficiency and other powder properties. ODS commonly set to specific value during homogenization, assuming that it remains unchanged throughout the process, which often inaccurate. This study investigated impact atomizer geometry nozzle dimensions on breakup atomization using pressure-swirl atomizers. Subject investigation were nozzles differ in way liquid motion,...
Recrystallization of ice crystals during storage frozen food, cells, or medical samples causes serious damage to the stored material. To mitigate this damage, additives such as κ-carrageenan, a polysaccharide derived from algae, can be employed. Experimental results demonstrated that κ-carrageenan strongly inhibits recrystallization and alters crystal morphology, suggesting ice-binding properties. However, binding has not yet been shown, underlying mechanism its inhibition activity remains...
Carrageenans are polysaccharides from red algae which widely used as food additives and in other applications. Their structure is often described by different disaccharide repeating units, although it was already demonstrated that reality more complex. In many studies, commercial carrageenans were to establish function relationships, but a detailed structural compositional analysis rarely conducted. Therefore, the aim of our study characterize with specifications manufacturers. Furthermore,...
Conventional drying processes like hot air-drying (HAD), freeze-drying (FD) and microwave vacuum (MVD) have specific advantages disadvantages concerning product quality time. Recent studies shown that serial combinations of these can lead to better (water content, color, hardness, rehydration, volume, ingredient retention) favorable process parameters (shorter time, less energy consumption). However, little is known about the timing changeover point between different processes. In this...
Abstract The influence of viscosity a food‐based model liquid on the flow patterns inside an effervescent atomizer as well spray was investigated. Viscosity ranged from 0.001 to 0.308 Pa·s. pattern changes annular unfavorable slug for liquids with increased increasing volume rate. We used time averaged S auter mean diameter ( SMD ) fluctuation κ t time‐discrete drop size around its characterize spray. For flow, small values and are observed regardless viscosity; but transforms considerable...
Abstract We investigated two different sized pressure‐swirl nozzles and twin‐fluid (external internal mixing) spraying food liquids with viscosities (0.001 Pa s ≤ µ 0.308 s). Liquid pressures in the range of 0.2 MPa p L 30 gas‐to‐liquid ratios 0.01 GLR 2.92 were applied. To compare nozzles, we used energy based approaches: The efficiency e density E V . all was within reported ranges from literature. When described as a function , Sauter mean diameter ( SMD ) spray drops showed power‐law...
The goal of this study was to investigate the influence emulsifier system on changes in oil droplet size occurring during drying step spray emulsions. Atomization and experiments were performed with emulsions stabilized whey protein isolate (WPI) alone or combination low molecular weight emulsifiers (lecithin, mono- diglycerides (MoDi), citrem). Oil coalescence observed for systems WPI/Citrem WPI/MoDi, as d90,0 increased from 0.86 ± 0.16 1.67 0.35 µm after atomization 1.83 0.24 1.90 0.17...
Antifreeze proteins (AFPs) are able to influence the ice crystal growth and recrystallization process due Gibbs-Thomson effect. The binding of AFP leads formation a curved surface it is generally assumed that there critical radius between on determines maximal thermal hysteresis. Up now, this has not yet been proven beyond doubt or only in poor agreement with equation. Using molecular dynamics (MD) simulations, resulting three-dimensional structure analyzed location identified. Our results...
Abstract The Air-Core-Liquid-Ring atomizer is a pioneering internal-mixing pneumatic atomization technique designed for energy-efficient spray drying of highly viscous liquid feeds with substantial solid contents. However, it can suffer internal flow instabilities, which may lead to droplets wide variation in diameter. Experimental investigation how conditions mechanistically determine the resulting droplet sizes hindered by high velocities near nozzle outlet. Therefore, this study addressed...
In microwave-assisted processes, solid-state microwave technology enables control of the electromagnetic field, which can be used for process intensification. This work investigates impact real-time frequency adjustment on freeze-drying (MFD). Frequency-based concepts were applied in experiments with tylose gel as a food model product laboratory-scale plant. By applying energy-efficient resonant frequencies based feedback related to state, drying time was reduced by 24.2% compared...