The Dairy Foods Engineering Laboratory is engaged in research on experimental and theoretical aspects of bio separation processes, high pressure extrusion with supercritical fluids, physical and engineering properties of biomaterials and novel food processing technologies. A major long term goal is to develop new and improved unit operations for value-added processing of food and biomaterials. Derivative goals include new techniques for measurement and control of processes and properties for industrial applications.
EQUIPMENT:
- Supercritical fluid extraction systems for liquid and solid foods
- Dynamic mechanical analyzer and Brookfield viscometers
- Supercritical fluid extrusion system (Wenger TX-52)
- Texture analyzer (TA-XT)