20/10/11 Application of electro-hydraulic shock waves for the disintegration of biological tissues on the example of beef tenderization
Forschungskreis der Ernährungsindustrie e.V. (FEI, Godesberger Allee 142-148 53175 Bonn)
08/09/11 1 + 1 = 3! New Synergies from a Combination of High Pressure and PEF Treatment.
DIL Presents a novel method for the production of Cooked cured hams.
20/10/11 Successful development of a high pressure temperature sensor
Project supported by AiF, AiF 16114N
“Model based strategies for the optimization of automated high pressure treatment processes of food on the example of processed meat”
26/07/11 Pulsed Electric Field (PEF) Technology. DIL launches Elea® systems.
For more than five years, the application of pulsed electric fields (PEF) in food processing has been subject to a thorough investigation at the German Institute of Food Technology (DIL) and has been optimized for industrial...
11/05/11 Aufarbeitung von Schlachtblut mit Hilfe gepulster elektrischer Felder
Forschungskreis der Ernährungsindustrie e.V. (FEI)
Godesberger Allee 142-148 53175 Bonn
AiF-Vorhaben-Nr.: 15585 N ...
28/01/11 Verbesserung von Massentransportprozessen mittels PEF
Forschungsprojekt „Einsatz gepulster elektrischer Felder zur Verbesserung von Massentransportprozessen innerhalb fester biologischer Produkte am Beispiel der Behandlung von Rohpökelwaren“
26/11/10 Start of the research project: Inactivation of endospores by means of pulsed electrical fields
Bacterial endospores are extremely tolerant against environmental factors such as heat, radiation and chemicals. The inactivation of these spores in food, for example soups and sauces, vegetable juices or dairy products, requires...
30/09/10 Enhancing the functional properties of whey
Research project: “Thermal inducement of secondary and aggregation structure of non-fractionated whey proteins and their influence on technofunctional properties”
29/04/10 The effect of surface-active substances in chocolate masses
One research project lately concluded at the DIL was titled: “Investigations on the effect of surface-active substances in concentrated lipophilic confectionery suspensions on the example of chocolate mass". The main target...
18/03/10 Surface disinfection in meat processing
Research project “Hygiene improvements in meat processing by utilization of photocatalytic effects for the disinfection of surfaces”
24/02/10 Production of stable fat-reduced emulsions with improved quality
Research project ”Structurisation of food emulsions”
03/01/10 Stability of filled chocolate products
”The improvement of the storage stability of chocolate products with aqueous, non-alcoholic fillings based on O/W emulsions” was the title of a 30 months research project the DIL conducted in cooperation with the Fraunhofer...
30/10/09 High pressure treatment of marinated poultry meat
Improving product safety and production planning
22/09/09 Rapeseed oil for healthy fried products
Within the scope of a pre-competitive research project the suitability of rapeseed oils as replacement for high saturated fats (palmolein) and trans fats (hydrogenated fats) used for the pre-frying of French fries was...
20/08/09 Start of the research project: sterilization of blood from slaughtered animals
The German Institute of Food Technologies (DIL), Quakenbrück, together with the Institute for Food Quality and Safety of the Foundation of the University of Veterinary Medicine in Hanover (TiHo) and small and medium-sized...
13/07/09 Novel cleaning process
An alternative process for the cleaning of equipment used for the production of powders has been developed within the scope of a joint research project. This process can be used to minimize the carry-over of allergenic food...
15/06/09 FAEN Symposium on Food and Health
Presentations showed new opportunities to create food products which lower cholesterol- or blood pressure level.Potato and grain-products show capability for affordable functional food products.
03/01/10 DIL startet Kooperation mit Forschungsinstitut in Taiwan
FIRDI verfolgt ähnliche Ziele und Projekte
10/02/09 Minimizing acrylamide in food
The cooperative research project on minimizing acrylamide in potato and cereal products has been successfully concluded
15/01/09 Abstract AiF-FV 14633 N
Examination of the interaction between composition and structure of egg yolk regarding technological properties.
03/12/08 Food meets plastics at the planetary roller extruder
Extrusion is a well established production process in plastics engineering and food technology. Both industries have a sustainable demand and tendency for gentler processing of material systems susceptible to shear. A very...
03/01/10 Publikation: Einsatz von Molke in Speiseeis – Möglichkeiten der Qualitätsverbesserung
Mit der zunehmenden Bedeutung der funktionellen Eigenschaften von Lebensmitteln für eine gesunde Ernährung kommt auf den Entwickler neuer Produkte die Aufgabe zu, neben den traditionellen Qualitätsparametern...
