Structure Modification of Fruits and Vegetables

The Structure Modification of Fruits and Vegetables Group focuses on advancing food technology by understanding and exploiting structural changes in plant materials. The group applies cutting-edge electrotechnologies such as Pulsed Electric Fields (PEF) and Ohmic Heating (OH) to improve food processing efficiency and product quality. The work ranges from fundamental research into structure-function relationships to process performance evaluation. Key research areas include:

Controlled structural changes for process improvement

PEF and OH are used to modify the cellular structure of fruit and vegetables to improve processing outcomes. This includes improving mass transfer for drying (freeze-drying, vacuum drying, etc.), peeling or extraction, while maintaining or improving the overall quality of the product.

Innovative Heat Transfer Solutions for cooking

Research into advanced technologies to improve heat transfer during cooking and thermal processing of plant tissues. In particular, the application of Ohmic heating for cooking is explored, with a focus on its unique ability to induce rapid, volumetric heating. Particular attention is paid to understanding the structural changes that occur during this short duration thermal process, highlighting its potential to improve efficiency and product quality.

Tailored fruit and vegetable processing strategies

This include how structural changes in fruits and vegetables can reduce processing times, energy consumption, and waste generation. By integrating  PEF and OH into tradition processes, the aim is to support or replace conventional methods with more efficient, non-thermal or thermal alternatives.