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dawniej: Wydział Technologii Żywności, Wydział Technologii Rolno-Spożywczej

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Department of Food Engineering and Process Management

Friday 20.11.2009

kizop

Head of the Department: prof. dr hab. Andrzej Lenart

Address:
Nowoursynowska Str. 159c
02-776 Warsaw, Poland
Tel. (48 22) 59 37 570
Fax. (48 22) 59 37 576
e-mail: kizop@sggw.pl


Staff

Education


Publications

Laboratories


Research

  • Changes in water status in material as induced by technology process (drying, osmotic dewatering, agglomeration, freezing and defrosting).
  • Optimisation of drying process parameters from the point of view of material’s physical properties and its rehydration and water binding capacity.
  • Change in material structure in result of drying and rehydration processes.
  • Assessment and the effects of the osmotic dewatering and drying parameters on the product quality and performance.
  • Development of parameters of moistening agglomeration with the aim to provide products and components in a form of powder with the features favourable for food quality.
  • Testing of the flow and hygroscopicity properties of powder materials.
  • Organisation of production and operational assessment of equipment and machinery in food processing industry
  • Organisation of manufacturing process resulting in operation of the production lines and departments.
  • Testing of production lines in high energy intensive industries.
  • Waste water treatment and waste management.
  • Physical and engineering properties of foodstuff materials in the aspect of product design.
  • Physical properties of foodstuff materials, particularly their mechanical, sorption, re-constitution and acoustic properties, in the aspect of variable parameters in technology process.
  • Rheological properties of food in liquid state, of solid consistency, as well as powder materials.
  • Sorption properties and water binding in food products.
  • Energy status of water in materials – scanning differentiation calorimetry.

Offer for practise

  • development of fruit and vegetable drying technologies in order to maintain and improve their quality and usefulness as consumer products (convective, microwave- convective, and radiator drying methods).
  • development of technologies of drying liquid raw materials to achieve their dry powder form.
  • drying of solutions or emulsions, e.g. juice on carbohydrate carrier.
  • microcapsulation method by spray-drying, e.g. enzymes, dyes, aromatic substances, lipid substances.
  • powder agglomeration, drying /granulation/ moistening/coating loose substances on fluid bed; application for loose materials in a form of: fine powder, granules, pellets, tablets or crystalline substances.
  • mixing of powder raw materials. Preparation of powder and granulate mixtures, also with liquid additives e.g. spreading of liquids (dyes, aromatics, and flavours) on a solid carrier in loose form; preparation of spice mixtures, nutrients and concentrates following any recipe.
  • cryo-concentration of fruit juices in a temperature below 0oC.
  • freezing – checking of the surface and intra material freezing processes.
  • saturation coupled with osmotic dehydration – application to produce low-processed foodstuffs, preserving features of fresh fruit and vegetables enriched with additional nutrient substances to supplement diet poor in these components.
  • membrane processes – carrying out ultra- and nano-filtration with the use of variable surface ceramic membranes.
  • osmotic dehydration of fruit and vegetables
  • coating of foodstuffs
  • freezing in a low (-70oC) temperature
  • intensive cooling under controlled time-regime to reach required temperature
  • shock freezing under temperature range between -20 and -40oC
  • freeze-drying with an efficiency of 16 kg evaporated water per 24 h; monitoring and registration of the process parameters
  • freeze-drying at different process parameters
  • freeze-drying under variable conditions of initial freezing
  • production of biomass or metabolic products by microorganisms in bio-fermentors
  • measuring of water activity
  • analysing of sorption properties (static-exsiccation method, dynamic method)
  • determination of extract by refractometric method
  • pH determination
  • testing of temperature distribution in materials during freezing process
  • testing of temperature distribution in materials during lyophilisation
  • BZT5 determination
  • continuous determination of change in oxygenation rate during biotechnology process
  • continuous determination of change in pH during biotechnology process
  • determination of freezing point in solutions having osmolarity up-to 1000 mOsm
  • spectrophotometric measurements
  • continuous conductometric and pH measurements with registration of the results
  • measuring of powders bulk density
  • measuring of real density of powder materials, granulates, foams and solids
  • qualitative measurements of the liquidity rate of powdered raw materials
  • measuring of flow function, internal friction angle and cohesion of powdered raw materials
  • testing of food internal structure
  • computer analysis of food image



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