Fraunhofer Institute for Interfacial Engineering and Biotechnology IGBProjects
AMICREX – Development of Microwave Assisted Cell Disruption of Biomass and Extraction of Valuable Compounds
- The project aims to develop an integrated process and reactor design for future industrial implementation, where by-products from agro industrial processes can be valorised by recovering high-value nonpolar components through a microwave intensified microemulsion extraction process.
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EnReMilk – Integrated engineering approach validating reduced water and energy consumption in milk processing for wider food supply chain replication
- Fifteen European partners are working together on optimizing novel water-and energy-saving technologies and integrating them into selected dairy processing lines, while maintaining the quality and safety of the corresponding products.
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Whey2Food – Enhanced protein fractionation from protein sources for their use in special food applications
- By refining an electromembrane process initially investigated at the University of Hohenheim, the Whey2Food project consortium is investigating how to obtain high-quality whey proteins fractions.
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ProEclair – Automated production of preservative-free choux pastry
- The objective of the ˝ProEclair˝ project funded by the EU is to produce the traditional choux paste automatically under aseptic conditions in order to increase its shelf life substantially.
PreserveWine
- The Fraunhofer IGB’s role in this project is to develop a continuous process for wine stabilization on the basis of pressure change technology (PCT). The objective is to minimize or avoid the addition of chemical preservatives such as sulfur dioxide.
MicroMilk
- Nutritional and shelf-stable milk through novel microwave processing.