The main scientific objectives of the research group include the generation of basic research data and their transformation into applied technologies in the fields of thermal and non-thermal processing and the better understanding of biological systems for future applications in food biotechnology. The Department is therefore in collaboration with national and foreign partners, working together in research projects and providing consulting service for the industry.
Several research activities dealing with the enhancement of fruit and vegetable juice yield due to a non-thermal PEF assisted processing of the raw material were carried out within the last years at the department. Within the mentioned projects, different raw materials, typically harvested in middle Europe were indicated, treated and comparatively processed. The nutritional value of the final products, a product linked technical treatment design and the economic benefits of the enhanced process have been the main objectives.
Results showed that a pilot scale and an industrial scale implementation of the PEF technology using traditional and modern applications for de-juicing improved the juice yields and affected quality parameters positively. These data shape a solid basis for further research, regarding a tailor-made implementation of this non-thermal technology by using updated methods and technologies.
TUB is the coordinator of Workpackage 2 (Process design) due its expertise in experimental and/or numerical characterization of PEF processing. TUB is in close contact with the industrial partners (Diesdorfer Süßmost-, Weinkelterei & Edeldestille GmbH) to develop the applications related with processing of fruit juices.