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Innovative food technologies can enable “clean label” products and deliver safe, nutritious, high-quality foods with extended shelf lives. Nevertheless, the application of these technologies in the food industry is currently limited. TRANSIT aims to train the next generation of researchers so that they can expand their knowledge and develop creative thinking and an entrepreneurial spirit to find solutions to existing and new challenges in the sustainable production of safe, high-quality food.
The DIL is leading a work package on the optimization and upscaling of ultrasound (US) for microbial decontamination. A literature review showed that manothermosonication (MTS)—the combination of mild heat, elevated pressure, and ultrasound—is particularly suitable and can serve as an alternative to thermal pasteurization of liquid whole eggs. To this end, the DIL developed an MTS prototype for experiments with Salmonella Enteritidis. The results demonstrate a safety level comparable to that of conventional pasteurization with lower heat exposure, which suggests benefits for product quality and was supported by analyses of physicochemical, functional, and protein properties. A life-cycle analysis also indicates lower energy consumption. Finally, a numerical flow simulation is used to design industrial, continuous MTS processes.

DIL German Institute of Food Technologies
Prof.-von-Klitzing-Str. 7
49610 Quakenbrück
+49 (0) 54 31 183 - 0
info@dil-ev.de
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