TU Dresden and Fraunhofer IVV develop technologies for resource-saving cleaning in food processing

Safe food processing is a basic requirement for edible products. Researchers from TUD Dresden University of Technology (TUD) and the Fraunhofer Institute for Process Engineering and Packaging IVV presented the latest results from cleaning technology at the international conference "Fouling and Cleaning in Food Processing 2025" (FCFP25), including the Adaptive Jet Cleaner (AJC) - a new system for resource-saving and demand-oriented industrial processes in food processing.

The models developed at the TUD for contamination and cleaning processes form the basis for modern cleaning simulations in industry. They enable cleaning processes to be scientifically understood and optimized in a targeted manner. Based on joint research results, the Fraunhofer IVV has developed industrial simulation software that combines controllable cleaning heads with optical sensors. This technology is used in the AJC, a system that cleans production tanks efficiently and as required. This saves water, energy and cleaning agents without compromising on hygiene. This innovative technology makes a significant contribution to resource-saving and efficient industrial processes.

The Adaptive Jet Cleaner is currently being tested in pilot applications in the food industry. Thanks to its intelligent sensor technology, the AJC can detect the degree of soiling in real time and adapt the cleaning process individually - an important step towards needs-based, validatable and sustainable cleaning.

"Previous industrial studies with comparable processes, but without an optical sensor, have already shown resource savings of up to 32% in cleaning. By integrating the sensor technology, the scientists expect time savings of over 50 percent and significantly more precise control of the cleaning processes," explains Prof. Jens-Peter Majschak, Chair of Processing Machines/ Processing Technology at the TUD and Director of the Institute of the Fraunhofer IVV.

With flow simulations, process analyses and modeling, the TUD provides the methodological basis for investigating the cleaning process and process influences. Building on this, the Fraunhofer IVV develops practical solutions together with industrial partners. "The close integration of basic research and industrial implementation illustrates how successful technology transfer in food processing can be achieved," emphasizes Dr. Marc Mauermann, Deputy Director of the Fraunhofer IVV and head of the conference.

© Fraunhofer IVV

About the conference "Fouling and Cleaning in Food Processing"

FCFP25, organized by the TUD and the Fraunhofer IVV, brought together experts from science and industry to discuss current developments for hygienically safe and resource-saving food processing. The early-career researchers from the Chair of Processing Machines/ Processing Technology at TUD were also successful: Matti Heide won first place in the Young Researcher Award, while Oleg Barteld took second place. In addition, Sebastian Kricke was awarded second place in the Best Poster Award. The FCFP was co-financed with tax funds on the basis of the budget approved by the Saxon state parliament.

Contact:
Prof. Dr.-Ing. Jens-Peter Majschak
Chair of Processing Machines/ Processing Technology
Institute of Natural Materials Technology
Phone: 0351 463-34746
E-mail: