The focus area Technologies for microbial inactivation is related to preservation and the inactivation of microorganisms and covers process design and optimization as well as basic studies related to inactivation mechanisms. This involves:
- Application of non-thermal technologies (high hydrostatic pressure, pulsed electric fields, pulsed light, ultrasound, cold plasma)
- Application of advanced thermal technologies (ohmic heating, UHT processing)
- Investigation of underlying inactivation mechanisms, e.g. analysis of electroporation phenomena, considering reversible and irreversible pore formation and the identification of viable but non-culturable microorganisms
- Process optimization and equipment design considering aspects such as distribution and uniformity of flow velocity as well as thermal and electric energy input
- Development of tailored processing concepts depending on the food matrix
- Conception and optimization of process combinations related to thermal and non-thermal phenomena using modelling and numerical simulation tools in order to gain basic understanding of relevant process variables
- Use of analytical methods from molecular biology to follow occurring effects on a cellular level
- Optimization thermal sterilization concepts, e.g. based on ohmic heating, to improve product quality and to minimize the formation of processing contaminants
Development of a biofilm imitation test system for rapid cleaning control in the food industry (Biomitate)
Further information on the project Development of a biofilm imitation test system for rapid cleaning control in the food industry
Produce Safety
Further information about the project Produce Safety dealing with the decontamination of fruits and vegetables