Development of new and innovative dried products with a high content of valuable nutrients
The project aims to preserve and concentrate a number of nutritionally relevant, presumably constitutional components such as water soluble vitamins or phytosterols, which occur in fruits, vegetables and other food materials of plant origin to a large extent, during drying. Special emphasis is placed on the preservation of these components as much complete as possible through the technological control of a vacuum microwave puffing unit, which is installed at the plant of one of the partners.
Using selected vegetable raw materials, process conditions such as temperature or time regime will be adjusted and selected to guarantee the availability of optimised products. The effectiveness of the drying process and process conditios will be checked in some clinical trials conducted by a partner by comparison of the products with foods dried conventionally, or with the appropriate raw materials. Additionally, the project will focus on the development of alternative products dried with the vacuum microwave puffing unit to achieve processing conditions for the drying of solid raw materials with high protein content such as cheese or meat, and for the processing of concentrated, viscous materials such as acidified milk.
In cooperation with:
- ZIFRU Zittauer Fruchtveredelungs-GmbH, Zittau
- Institute für Ernährungswissenschaften, Friedrich-Schiller-Universität Jena
Supported by:
- Arbeitsgemeinschaft industrieller Forschungsvereinigungen (AiF) via proInno II
Project researchers and contact:
- Kühnert
Senior Professor Dipl.-Ing. Dr. nat. techn. habil. Harald Rohm
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