Author Archives: admin

Novel vacuum dryer prototype was launched successfully

Posted on July 18, 2011 by admin

The novel vacuum dryer technology for biomaterials was already introduced briefly on this website. Now www.foodengineering.info is proudly presents the first industrial prototype of this kind of dryer!

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Differences between Sea Buckthorn seed and pulp oil benefits from application aspects

Posted on February 6, 2011 by admin

Sea-buckthorn (Hippophae rhamnoides) is a group of species in the genus Hippophae. Different parts of sea-buckthorn have been used as traditional therapies for diseases.  Since this fruit contains numerous healthy components it’s consume is suggested especially for urban population.

Posted in Good to know | 2 Comments

ICFEB 2011 : “International Conference on Food Engineering and Biotechnology”

Posted on February 2, 2011 by admin

The International Conference on Food Engineering and Biotechnology aims to bring together academic scientists, leading engineers, industry researchers and scholar students to exchange and share their experiences and research results about all aspects of Food Engineering and Biotechnology,

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Cold concentration of fruit and vegetable juices

Posted on February 2, 2011 by admin

Cold concentration of the valuable components of different fruit and vegetable juices by membrane techniques. Advantages: cold process, material and environmental friendly,

Posted in Innovations | 1 Comment

Novel vacuum drier system for biomaterials

Posted on February 2, 2011 by admin

Advantages in brief: short drying time, material friendly, energy efficient, competitive price. Especially recommended for heat sensitive materials. Capacity is adjustable for various needs. Applicable for almost every biomaterial

Posted in Innovations | 1 Comment

Process optimisation

Posted on February 2, 2011 by admin

Process modeling and optimization by computer is a cost effective novel method for reducing the costs of a process system or debottlenecking.

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Wine concentration, dealcoholization

Posted on February 2, 2011 by admin

Concentrate the valuable and healty components of red and white wines on low temperature and with low energy usage by a special membrane technology.

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Dear Visitor!

Posted on January 27, 2011 by admin

Our site will be renewed soon, please come back for enhanced content approximately in 2 weeks. Thank you for your patience, see you later!

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