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Pulse Electric Field Processing (PEF)
Electric field gradient of a few volts across a cell can permeabilize the cell membrane. The effects has been mainly studied for pasteurisation, but we are concerned with new possibilities to improve drying, juice extraction etc.

High electric pulses effects on plant tissue
In contrast to most other electric pulse applications in the food field, in this project pulses are applied to solid tissue, with the aim of changing tissue properties.

Researcher: 

Professor Petr Dejmek, petr.dejmek@food.lth.se
Techn. dr Federico Gomez, federico.gomez@food.lth.se

More information about the research area see homepages of

Encapsulation / microchannel emulsification
Use of particle stabilization in microchannel/membrane emulsification with a view to enacapsulation

Researcher: 

Professor Petr Dejmek, petr.dejmek@food.lth.se
Associate Professor Marilyn Rayner, marilyn.rayner@food.lth.se

More information about the research area see homepages of

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Petr Dejmek

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Federico Gómez

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Marilyn Rayner

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