Inst. Lebensmitteltechnologie und Lebensmittelchemie

160 Items

Recent Submissions
Condensation regulation of packaged strawberries under fluctuating storage temperature

Bovi, Graziele G. ; Caleb, Oluwafemi J. ; Rauh, Cornelia ; Mahajan, Pramod V. (2019-07-25)

Disruption in cold chain during distribution and retail could have a significant impact on in‐package condensation of optimally designed packaged fresh produce. The aim of this work was to regulate in‐package condensation and evaluate the performance of different packaging design systems for strawberries under fluctuating temperatures (between 10°C and 20°C) for 5 days. The design included the ...

Impact of modified atmosphere and humidity packaging on the quality, off-odour development and volatiles of ‘Elsanta’ strawberries

Bovi, Graziele G. ; Caleb, Oluwafemi J. ; Ilte, Kathrin ; Rauh, Cornelia ; Mahajan, Pramod V. (2018-04-14)

Development of off-odours, as well as visual quality of packaged fresh produce plays a crucial role in consumer’s choice. In this context, this work investigated the odour profile, condensation, gas composition, and postharvest quality attributes of strawberries stored under modified atmosphere and humidity packaging at 5 °C for 14 days. The packages were fitted with fixed area (69, 126.5, and ...

Moisture absorption kinetics of FruitPad for packaging of fresh strawberry

Bovi, Graziele G. ; Caleb, Oluwafemi J. ; Klaus, Eylin ; Tintchev, Filip ; Rauh, Cornelia ; Mahajan, Pramod V. (2017-10-31)

This study analysed the moisture absorption kinetics of FruitPad embedded with different concentrations of fructose with further application of such pads in packaging of fresh strawberries. The FruitPad was exposed to different storage conditions (temperature and RH) and moisture absorption kinetics was gravimetrically determined over 5 days of storage. FruitPad with 30% fructose showed highest...

Measurement and modelling of transpiration losses in packaged and unpackaged strawberries

Bovi, Graziele G. ; Rux, Guido ; Caleb, Oluwafemi J. ; Herppich, Werner B. ; Linke, Manfred ; Rauh, Cornelia ; Mahajan, Pramod V. (2018-07-06)

Transpiration and respiration are physiological processes well-known as major sources of fresh produce mass loss. Besides causing impairment of external quality, it is associated with economic loss since it inevitably decreases saleable weight. To prevent postharvest mass losses, by improved modified atmosphere and humidity packaging, comprehensive knowledge on the mechanistic basis of both pro...

Transpiration and moisture evolution in packaged fresh horticultural produce and the role of integrated mathematical models: A review

Bovi, Graziele G. ; Caleb, Oluwafemi J. ; Linke, Manfred ; Rauh, Cornelia ; Mahajan, Pramod V. (2016-08-02)

Transpiration has various adverse effects on postharvest quality and the shelf-life of fresh fruit and vegetables (FFV). If not controlled, the water released through this process results in direct mass loss and moisture condensation inside packaged FFV. Condensation represents a threat to the product quality as water may accumulate on the product surface and/or packaging system, causing defect...

Sprouting of oats: a new approach to quantify compositional changes

Krapf, Julia ; Kandzia, Franziska ; Brühan, Juliane ; Walther, Goeran ; Flöter, Eckhard (2019-08-20)

Background and objectives: The aim of this research was to gain a deeper insight into the effect caused by the addition of sprouted oat to food products. The effect of temperature and duration of the sprouting process was systematically studied by sprouting oat grains between 10 and 30°C for up to 3 days. Findings: Overall, it was found that temperatures between 20 and 25°C yield the most drama...

Functional properties of acid‐thinned potato starch: impact of modification, molecular starch characteristics, and solution preparation

Ulbrich, Marco ; Flöter, Eckhard (2019-09-18)

A matrix of 27 acid‐thinned (AT) potato starch (PS) samples is prepared in a laboratory scale in slurry by gradation of the process parameters temperature (30, 40, and 50 °C), acid concentration (0.3, 0.6, and 0.9 m HCl) and time (4, 10, and 20 h), and is investigated in terms of functional properties (range of molar mass [Mw] between 17.7 × 106 and 1.95 × 104 g mol−1). The solubility (S) incre...

Precision of a Small Brew House by Determining the Repeatability of Different Brews to Guarantee the Product Stability of the Beer

Bastgen, Nele ; Ginzel, Michel ; Titze, Jean (2019-12-01)

The most important success factors of a brewery are to brew a high-standard beer and to sell this product successfully on the market. Especially, guaranteeing an objective product quality is a difficult task, in terms of beer quality, for craft brewers. Following these product stability parameters is not only necessary to secure the expiry date but also with regard to the repeatability of the b...

Structure formation and rheological properties of pea protein-based gels

Klost, Martina ; Drusch, Stephan (2019-03-23)

Nutritional recommendations for the elderly, but also the general public, include incorporation of plant proteins in the diet, an increase in the intake of Ω-3 fatty acids and an increase in intake of dietary fibre. Protein structure and structuring behaviour of plant proteins differ from that of milk proteins. Therefore, the aim of the presented study was to characterise the structuring proces...

Functionalisation of pea protein by tryptic hydrolysis – Characterisation of interfacial and functional properties

Klost, Martina ; Drusch, Stephan (2018-03-07)

With regard to applications in dispersed systems (i.e. emulsions), improving the poor solubility of pea protein in the pH-range applicable to foods (pH 3 to pH 7) is a prerequisite. To achieve this, a pea protein concentrate was produced on a lab scale using alkaline extraction and subsequent enzymatic hydrolysis to degrees of 2 and 4%. Solubility was improved and interfacial properties were in...

Innovations in modified atmosphere and humidity packaging applied to fresh produce

Grossi Bovi Karatay, Graziele (2019)

Fresh produce are unique among food products as they remain metabolically (e.g. respiring) and physically active (e.g. transpiring) and their shelf and storage life are shortened as consequence of these processes. Both transpiration and respiration plays an important role in water loss and in the postharvest quality of horticultural products. Transpiration is a process driven by the water vapou...

Flow cytometry assessment of Lactobacillus rhamnosus GG (ATCC 53103) response to non‐electrolytes stress

Sunny‐Roberts, Elizabeth Oluwaseun ; Ananta, Edwin ; Knorr, Dietrich (2007-05-29)

Purpose – Lactobacillus rhamnosus GG, a probiotic of human origin, known to have health beneficial effects can be exposed to osmotic stress when applied in food production as important quantities of sugars are added to the food product. The aim of this study is to assess the mode of action of nonelectrolytes stress on its viability. Design/methodology/approach – Investigations were carried out...

Research agenda for SMEs in electronic platforms for the European food industry

Holt, G.C. ; Henchion, M. ; Reynolds, C. ; Baviera, B. ; Calabrese, J. ; Contini, L. ; Cowan, C. ; Dowgielwicz, T. ; Luscher, Cornelius ; Maraglino, A. ; Prugger, R. ; Tononi, R. (2007-06-05)

Purpose – This paper sets out to provide a consensus position on the potential for the inclusion of small businesses in electronic platforms in the food industry. Design/methodology/approach – The consensus was derived through a Delphi-type series of questions in an open forum of academics and industrialists across Europe. Findings – The consensus reached was of the proven benefits of electro...

Physiological analysis oflactobacillus rhamnosusVTT E‐97800

Sunny‐Roberts, Elizabeth Oluwaseun ; Knorr, Dietrich (2007-09-11)

Purpose – This paper aims to describe the physiological analysis of L. rhamnosus VTT E‐97800 and its adaptive response to osmotic stress induced by trehalose. Design/methodology/approach – Cells of L. rhamnosus E800 in the stationary phase of growth were subjected to osmotic stress induced by trehalose treatments. The effects of osmotic stress on the viability of the study strain were determin...

Food for an Urban Planet: Challenges and Research Opportunities

Knorr, Dietrich ; Khoo, Chor San Heng ; Augustin, Mary Ann (2018-01-19)

In 2014, Khoo and Knorr (1) identified the global shift in population demographics as one of the twenty-first century grand challenges, which warrants research prioritization by the food and nutrition communities. A persistent global growth trend toward urbanization can be attributed to this demographic shift. Satterthwaite et al. (2) characterized urbanization as “the increasing share of a nat...

Food Science without Borders

Knorr, Dietrich ; Khoo, Chor San Heng (2015-10-22)

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A Lattice Boltzmann method for the simulation of light transfer in turbid media and its application in computational studies on microalgae growth kinetics

McHardy, Christopher Benjamin (2019)

One of the major challenges in the 21st century is the exploitation of new sustainable and environmental friendly resources. It is often mentioned that the production of biomolecules from microalgae has large potential to contribute to a bio-based economy. However, to date it is still challenging to establish competitive products from microalgae. A major issue thereby is the limitation of cell ...

High pressure thermal inactivation of Clostridium botulinum type E endospores – kinetic modeling and mechanistic insights

Lenz, Christian A. ; Reineke, Kai ; Knorr, Dietrich ; Vogel, Rudi F. (2015-07-03)

Cold-tolerant, neurotoxigenic, endospore forming Clostridium (C.) botulinum type E belongs to the non-proteolytic physiological C. botulinum group II, is primarily associated with aquatic environments, and presents a safety risk for seafood. High pressure thermal (HPT) processing exploiting the synergistic effect of pressure and temperature can be used to inactivate bacterial endospores. We inv...

Impact of surface structure and feed gas composition on Bacillus subtilis endospore inactivation during direct plasma treatment

Hertwig, Christian ; Steins, Veronika ; Reineke, Kai ; Rademacher, Antje ; Klocke, Michael ; Rauh, Cornelia ; Schlüter, Oliver (2015-08-06)

This study investigated the inactivation efficiency of cold atmospheric pressure plasma treatment on Bacillus subtilis endospores dependent on the used feed gas composition and on the surface, the endospores were attached on. Glass petri-dishes, glass beads, and peppercorns were inoculated with the same endospore density and treated with a radio frequency plasma jet. Generated reactive species ...

Toxicity Assay for Citrinin, Zearalenone and Zearalenone-14-Sulfate Using the Nematode Caenorhabditis elegans as Model Organism

Keller, Julia ; Borzekowski, Antje ; Haase, Hajo ; Menzel, Ralph ; Rueß, Liliane ; Koch, Matthias (2018-07-09)

To keep pace with the rising number of detected mycotoxins, there is a growing need for fast and reliable toxicity tests to assess potential threats to food safety. Toxicity tests with the bacterial-feeding nematode Caenorhabditis elegans as the model organism are well established. In this study the C. elegans wildtype strain N2 (var. Bristol) was used to investigate the toxic effects of the fo...