The focus area Processing technologies for structure modification covers aspects related to the disintegration of plant cells and tissue, the recovery of ingredients as well as their formulation, structure generation and its stabilisation. This involves:
- Application of pulsed electric fields as a targeted non-thermal pre-treatment for the disintegration of cell and tissue structures. Resulting benefits such as tissue softening, improved extraction, cutting, drying or peeling are investigated.
- Application of Ohmic heating for cooking and baking applications. Particularities regarding the structure modification during this volumetric short time thermal process are investigated.
- Application of extraction technologies such as supercritical CO2 extraction for the recovery of valuable ingredients from pre-treated plant tissue.
- Application of formulation technologies such as homogenization, spray drying, freeze drying, agglomeration and extrusion in order to improve stability and functionality of ingredients based on structural modification
- The texturization of plant proteins using conventional technologies such as heat-shear treatments but also novel technologies such as high pressure processing or ohmic heating. Different mechanisms of structure generation are investigated based on different types of energy input.
- Technological solutions for the consumer dealing with healthy food preparation, cooking and preservation by transferring processing concepts based on structure modification to small scale kitchen appliances.