DIL Forum - High Pressure Food Processing at Anuga
High pressure technology is common place in food processing industry. Numerous operations of structure formation, separation or stabilization are performed at elevated pressure levels and ensure in most of the cases a significantly improved process efficiency.??Dependent on the goal of the process, generation of the pressure as well as the level and dwell time of the pressure differ strongly and specific technical layouts are required.
DIL Forum I + II
High Pressure Food Processing 1
Time | Programme | Speaker |
|---|---|---|
10:00 AM | High Pressure Processing Principles | Dr. Volker Heinz, DIL |
10:20 AM | Conversion of Biomaterials by Supercritical Water Processing | Dr. Stefan Töpfl, DIL |
10:40 AM | High Pressure Systems for Industrial Scale CO2-Extraction | Dr. Christoph Lüttge - Uhde High Pressure Techologies GmbH |
11.00 AM | Pressure Homogenisation - Innovations for Food Industry | Ulrich Ahlers - APV Deutschland GmbH |
11:20 AM | Extrusion of Breakfast Cereals - Impact of Flour Properties | Prof. Dr. Klaus Lösche - ttz Bremerhaven, BILB/EIBT |
11:40 AM | Break - Refreshment at DIL booth Hall 8.1, E-040 |
High Pressure Food Processing 2
Time | Programme | Speaker |
|---|---|---|
2:00 PM | Meat Tenderization by Shock Waves | Dr. Biran Bowker - USDA |
2:20 PM | High Pressure Biotechnology | Dr. Christian Hertel - DIL |
2:40 PM | High Pressure Food Preservation in Practice | Elke Harms - Abraham Schinken GmbH |
3:00 PM | High Pressure Processing and Novel Food Legislation | Dr. Markus Grube - Krell & Weyland |
3:20 PM | Concluding Remark |
Moderator: Prof. Dr. Dietrich Knorr – TU Berlin
Registration is free of charge
Conference language is English
