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TU Berlin

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Our Food Process Engineering Department concentrates on thermal and non-thermal conservation and modification processes, where direct steam injection, ohmic heating and ultrasound on the one hand and high hydrostatic pressure, pulsed electric fields, magnetic fields, supercritical water on the other hand are the priority. Basic research is carried out in the field of cell membrane permeabilization, in the coverage of inactivation kinetics of microorganisms, enzymes and prions and the use of process-induced stress reactions. Additionally, the effects of combined processes (e.g. high pressure / temperature, ultrasound / temperature / pressure, high pressure / high intensity electric field pulses, high intensity electric field pulses / temperature are investigated.
Furthermore, we develop processes, particularly in the field of pulsed electric field applications and the use of ultrasound.

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