Development of a technology and a modular apparatus for high speed cutting of highly viscous masses in food sector
The production of highly viscous masses like hard and soft caramels as well as chewing gum comprises an important market of the food and beverage industry. The central optimization size of the processing and packaging machines particularly used in forming and packaging is the piece performance that comes up against limits in high speed range because of rising disturbances.
The aim of this cooperative project is therefore the development of a technology and a modular apparatus for high speed cutting of highly viscous masses in food sector. The characterisation of processing properties of highly viscous confectionery masses during the high speed cutting process conducted in the subproject of the chair of food technology forms the basis for the derivation of appropriate concepts for high speed cutting.
In cooperation with:
- Theegarten Pactec GmbH & Co KG
- TU Dresden, Chair of Processing Machines and Engineering
Supported by:
- BMWi via Arbeitsgemeinschaft industrieller Forschungsvereinigungen (AiF ZIM)
Project researchers and contact:
- Schmidt, Schuldt, Rohm
© Surber
Dr.-Ing. Yvonne Schneider
Product technologies: Confectionary; Process engineering: Cutting
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