Development of an modular cutting assembly
Temperature gradients in cheese in the vicinity of an ultrasonic cutting device
An automated cutting assembly for high-quality cutting of bakery products, cheese and other selected foods will be developed in cooperation with mechanical suppliers of the food industry. In a sub-project performed at the Institute of Food Technology and Bioprocess Engineering a number of cutting experiments are performed in order to determine material-specific process parameters, which are improtant for the construction of the unit and to simulate the operational conditions. Additionally, various strategies for cleaning will be analyzed and evaluated for potential implementation.
In cooperation with:
- Döinghaus Maschinenbau GmbH
- Somatech Maschinenbau GmbH
Supported by:
- Arbeitsgemeinschaft industrieller Forschungsvereinigungen (AiF) über proInno II
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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