Raw material modification of starch
Starch is a renwable resource and finds application in the food and paper industry. The manifold applications result from the specific properties of native and modified starch, where the swelling and gelatinisation properties are of special interest.
Within this project, the functional properties of native, thermal and microwave vacuum treated modified starches are analysed.
In cooperation with:
- TU Dresden, Institut für Verfahrenstechnik und Umwelttechnik, Professur Thermische Verfahrenstechnik und Umwelttechnik
Project researchers and contact:
Former research assistant
NameDr.-Ing. Yvonne Schneider
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© Sven Ellger
Research Assistant
NameDr.-Ing. Susann Zahn
Food Process Engineering, Product Development
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© Tobias Ritz
Senior Professor for Food Engineering
NameProf. Dipl.-Ing. Dr. nat. techn. habil. Harald Rohm
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