M.Sc. Patrick Wittek
- Extrusion
- group:
Extrusion
- room: 405
- phone: +49 721 608 43785
- fax: +49 721 608 45967
- patrick wittek ∂ kit edu
Postanschrift: Kaiserstr. 12
Liefer- und Besucheranschrift: Gotthard-Franz-Straße 3
Geb. 50.31, 4. OG
D-76131 Karlsruhe
About me
During the study of chemical and process engineering at KIT, I discovered my interest in food process engineering. In my bachelor thesis, I worked intensively on the research field of food extrusion. A six-month internship at Lorenz Bahlsen Snack World GmbH granted me first insights on the industrial practice of food technology. To enhance my personal profile, I researched on computational modelling of food extrusion for six months at CSIRO in Melbourne. I finished my study of chemical and process engineering with a master thesis on protein extrusion at LVT, where I then started my doctoral studies in January 2017 as part of my work as a research scientist in the research group “Extrusion of biopolymeric materials”.
Research interests
Currently, my research interest lies in modelling of the extrusion process, with a focus on the investigation of complex flow phenomena. Multicomponent raw materials are used in extrusion, whereby every component influences the process individually. In the resulting multiphase systems, molecular, thermodynamical and rheological aspects determine how micro and macro structuring inside the material develop. These structuring mechanism define the product properties significantly, which is why the knowledge about (flow) mechanisms in the extrusion process is crucial for tailer-made product design.
Methods
The extrusion trials are performed on the institute's co-rotating twin-screw extruder. The modular design of the extruder allows high flexibility of the process conditions while ensuring best controllability. Rheological data is determined within the process using an inline rheometer. To complement inline rheometry data, a closed cavity rheometer can be used. Changes in the rheological properties due to thermomechanical treatment are directly indicated. This provides exemplary insights into the extrusion process. The characterization of flow phenomena in the process is carried out with numerical fluid simulation (CFD). Non-isothermal and non-newtonian simulations give information about specific process operations, that are otherwise not accessible via conventional measurement devices.
Titel | Datum | Autor | Quelle |
---|---|---|---|
Analysis of the complex rheological properties of highly concentrated proteins with a closed cavity rheometer | 2020 | Wittek, P.; Zeiler, N.; Karbstein, H.P.; Emin, M.A. |
Applied Rheology Band 30: Heft 1 online available: https://doi.org/10.1515/arh-2020-0107 |
Accuracy analysis of SPH for flow in a model extruder with a kneading element | 2017 | P. Wittek,G.G. Pereira, M.A. Emin,V. Lemiale, P.W. Cleary |
Chemical Engineering Science Volume 187, 21 September 2018, Pages 256–268, online available |
High Moisture Extrusion of Soy Protein: Investigations on the Formation of Anisotropic Product Structure | 2021 | Wittek, P.; Zeiler, N.; Karbstein, H.P.; Emin, M.A. |
Foods 2021, 10, 102 |
Numerical analysis of thermal and mechanical stress profile during the extrusion processing of plasticized starch by non-isothermal flow simulation | 2021 | Emin, M.A.; Wittek, P.; Schwegler, Y. |
J. Food Eng. 2021, 294, 110407, doi:10.1016/j.jfoodeng.2020.110407 |
Titel | Datum | Autor | Quelle |
---|---|---|---|
Three-Dimensional Modeling of Food Extrusion Processes | 2017 | Patrick Wittek, M. Azad Emin |
Chemical Engineering Science Volume 187, 21 September 2018, Pages 256–268, online available |
Titel | Datum | Autor | Quelle |
---|---|---|---|
Role of the protein composition and rheological properties on the structuring of soy-based meat analogues in extrusion processing | 2019 | Wittek, P.; Karbstein, H.P.; Emin, M.A. |
13th International Congress on Engineering and Food, 23. – 26. September 2019, Melbourne (AUS) |
Titel | Datum | Autor | Quelle |
---|---|---|---|
Soy proteins in extrusion processing: Influence of thermomechanical treatment on the molecular structure and rheological properties | 2019 | Wittek, P.; Karbstein, H.P.; Emin, M.A. |
Jahrestreffen der ProcessNet-Fachgruppe Lebensmittelverfahrenstechnik, 5. – 6. März 2019, Lausanne |
Analysis of complex rheological properties of soy proteins in extrusion processing | 2019 | Wittek, P.; Zeiler, N.; Karbstein, H.P.; Emin, M.A. |
8th International Symposium on Food Rheology and Structure, 17. – 20. Juni 2019, Zürich |
Role of the protein composition and rheological properties on the structuring of soy-based meat analogues in extrusion processing*ARTIKEL* | 2019 | Wittek, P.; Karbstein, H.P.; Emin, M.A. |
13th International Congress on Engineering and Food, 23. – 26. September 2019, Melbourne (AUS) |
Numerische Analyse des thermomechanischen Beanspruchungsprofils bei der Extrusion stärke-basierter Matrizes | 2018 | Yvonne Schwegler; Patrick Wittek; Heike P. Karbstein; M. Azad Emin |
Jahrestreffen der ProcessNet-Fachgruppe Lebensmittelverfahrenstechnik, 5. – 6. März 2018, Berlin |
Analyse der Strömungscharakteristika im Düsenbereich der High-Moisture-Extrusion von pflanzlichen Proteinen | 2018 | Jahrestreffen der ProcessNet-Fachgruppe Lebensmittelverfahrenstechnik, 5. – 6. März 2018, Berlin |