In the Dairy and Food Technology Centre of the Department of Bioprocess Engineering, the technological and food process engineering practical courses for the Dairy Food Technology, Dairy and Packaging Industry degree courses take place. In addition, basic process engineering operations and the fundamentals of measurement and control technology are taught in practical exercises. A test kitchen with mixing, cooking, baking and cooling equipment is available for product development. In addition to teaching, the technical centre is used intensively for research projects.
Current research topics include the use of various filtration processes for the production of milk and whey concentrates as well as process control in spray drying for the specific influencing of powder properties.
Dynamic UF and cross-flow ultra-filtration of milk and whey
Equipment and membranes with different pore sizes are available for the filtration of liquid raw materials. Filtration can be carried out in both dynamic and cross-flow mode. The coupling of different filtration processes enables the production of customised concentrates with desired functional properties.
Spray-drying tower for the production of milk and whey powder
The Smallscale spray dryer (type Anhydro MS-400) can be used to dry liquids such as milk, coffee extract and protein hydrolysates into powder at low temperature. The evaporation capacity is up to 14 kg/h at air temperatures of 200 °C at the inlet / 80 °C at the outlet. The plant operates in single-stage mode with a co-current dual-substance nozzle atomisation at the top of the drying chamber.
Test system for measurement and control technology
The system consists of a 60 l pressure vessel and state-of-the-art sensors for measuring temperature, pressure, flow rate and pH value. Demanding measuring and control tasks can be programmed and tested in practice. The two product pumps can be switched either in parallel or series operation.
Impressions from the technical centre and laboratory
Cheese maker and pneumatic cheese press in the cheese dairy
Milkoscan for the determination of ingredients in milk and whey
Continuous buttering machine for the production of sweet and sour cream butter
Texture analyser for strength and texture measurement on food
Product spillage on the ice cream freezer
Process visualisation on the control panel of the ice cream freezer