The Department of Process Engineering and Food Powders (150c) designs, lays out, and optimizes processes and techniques for the production of food. Research focuses on optimizing quality and cost effectiveness of production processes for dry foodstuffs and raw food materials.
Particular interest is paid to specific plant and apparatus design as well as to modern regulatory concepts in the areas of drying, especially vacuum drying, agglomeration, mixing, encapsulation, and hygienic design. Based on the product structure, property functions are derived and translated into processes.
Research in the field of drying investigates water binding and reciprocity between amorphous and crystalline substances as well as rehydration. Product-process interaction during product handling and storage are further areas of research. We continuously work and expand on problems regarding heat transfer and fluid engineering.
