Main research topics of our group can be summarized as follows:
- Functionalization of plant and milk proteins
- Analysis of the structuring mechanisms of meat analogs
- Structuring of ready-to-eat protein based matrices
- Functionalization of lignocellulosic materials
- Up-cycling of food by-products
- Analysis of the structuring mechanism of directly expanded foods
- Process intensification
- Numerical simulation and modeling of biopolymeric material flow
- Rheological characterization of biopolymeric material flow
- Analysis of dispersive and distributive mixing during extrusion processing
- Measurement of thermal and mechanical stress profile during extrusion
Extruders have evolved from simple forming devices and become very sophisticated in the last decade. Extrusion is commonly defined as a continuous thermomechanical process relying on combination of multiple unit operations such as the transport, mixing, shearing, plasticizing, melting, cooking, polymerization, and fragmentation.
Recent trends in food extrusion technology and research have been mainly directed to the development of sustainable and functional foods, which address the increased consumer awareness of the role of food products and processes on environment, health, and well–being. Extrusion technology offers the flexibility to process a wide range of raw materials to desired product characteristics and functional properties. However, although the history of food extrusion processing goes back to the late-1800s, the control of this process and design of new extruded products are still mostly based on empirical knowledge.
In our research group, we work on developing an approach and tools which may practically enable the food research to analyze the extrusion processing at a mechanistic level and characterize the decisive process parameters crucial for complex food design and scale-up purposes. Furthermore, we use these research-tool-kits to develop strategies on delivering sustainability and functionality into complex foods and biopolymeric systems.
| Titel | Autor | Datum | Quelle |
|---|---|---|---|
| Three-Dimensional Modeling of Food Extrusion Processes | Wittek, P.; Emin M.A. |
2017 | Reference Module in Food Science, online available |
| Modeling extrusion processes | Emin, M.A. |
2015 | Modeling Food Processing Operations pp. 235-253 |
| Dispersive mixing of oil in plasticized starch by extrusion processing to design functional foods | Emin, M.A. |
2013 | Verlag Dr. Hut, ISBN: 978-3-8439-1112-2, 2013 |
| Food Process Engineering Research and Innovation in a Fast Changing World: Paradigms/Case Studies | Schuchmann, H.P.; Köhler, K.; Emin. M.A.; Schubert, H. |
2013 | Advances in Food Process Engineering Research and Applications pp 41-59 |
| Formulierung in festen Matrices: Dispergieren von Öltropfen in plastifizierten Stärkematrices | Emin, M. A.; Schmidt, U.; Hardt, N.; van der Goot, A. J. |
2012 | In: Emulgiertechnik, 2. Auflage, Edited by H.P Schuchmann. and K. Köhler, Behr’s Verlag, Hamburg. |
| Characterization of mixing in food extrusion and emulsification processes by using CFD | Emin, A.; Köhler, K.; Schlender, M.; Schuchmann, H.P. |
2010 | in "High Performance Computing in Science and Engineering '10" |
| Titel | Autor | Datum | Quelle |
|---|---|---|---|
| Influence of thermomechanical treatment on the emulsifying properties of whey proteins | Quevedo, M.; Karbstein, H.P.; Emin, M.A. |
2019 | Jahrestreffen der ProcessNet-Fachgruppe Lebensmittelverfahrenstechnik 2019, Nestlé Research Center Lausanne, Switzerland 2019 |
| Design of plant-based meat analogues | Emin, M.A. |
2019 | ICoMST 65th International Congress of Meat Science and Technology, Berlin |
| Influence of thermomechanical treatment on the reaction behavior and functionality of highly concentrated whey proteins | Quevedo, M.; Karbstein, H.P.; Emin, M.A. |
2019 | ICEF13 - International Congress on Engineering and Food, Melbourne, Australien 2019 |
| Food Structure Engineering: Product Design Principles Revisited | Emin, M.A. |
2019 | ICEF – International Congress on Engineering and Science, Melbourne |
| Functionalization of whey proteins by extrusion processing: Influence of thermal and mechanical stresses on the reaction behaviour and functional properties | Quevedo, M.; Karbstein, H.P.; Emin, M.A. |
2019 | 11th NIZO Dairy Conference - Milk Protein Functionality, Papendal, Netherlands 2019 |
| Structuring plant proteins to design sustainable food systems | Emin, M.A. |
2019 | A*Star – Alternative Protein Industry Roundtable, Singapore |
| Influence of thermomechanical treatment on the gelation properties of extruded apple pomace | Schmid, V.; Karbstein, H.P.; Emin, M.A. |
2019 | Fachausschuss LVT 05-07.03.2019 Lausanne, Switzerland |
| Role of the protein composition and rheological properties on the structuring of soy-based meat analogues in extrusion processing | Wittek, P.; Karbstein, H.P.; Emin, M.A. |
2019 | 13th International Congress on Engineering and Food, 23. – 26. September 2019, Melbourne (AUS) |
| Design of functional and sustainable food ingredients by extrusion processing | Emin, M.A. |
2019 | Food Ingredients Europe, Paris |
| Erarbeitung wissenschaftlicher Grundlagen zur Herstellung ballaststoff- und polyphenolreicher Frühstückszerealien mit reduzierter Energiedichte (Zerealien) | Mayer-Miebach, E.; Behsnilian, D.; Greiner, R. ; Schmid, V.; Emin, M.A.; Karbstein, H.P. |
2018 | Innovationstage 2018 der BLE 23.-24.10.2018 Bonn, Germany |
| Strukturelle Veränderungen hochkonzentrierter Proteine unter definierten extrusionsähnlichen Bedingungen | Quevedo, M., Kulozik, U., Karbstein, H.P., Emin, M.A. |
2018 | ProcessNet-Jahrestagung und 33. DECHEMA-Jahrestagung der Biotechnologen 2018, Aachen, Germany 2018 |
| Designing meat analogues by extrusion processing: A short history of a long story | Emin, M.A. |
2018 | Meat Analogues Conference, Wageningen |
| Reactive extrusion of whey protein-citrus pectin blends: Investigations on structural changes and functional properties | Emin, M.A.; Koch. L.; Schuchmann, H.P. |
2018 | 7th International Symposium on Delivery of Functionality into Complex Food Systems. Auckland. |
| Analysis of the reaction behavior of highly concentrated whey proteins under thermomechanical treatment | Quevedo, M., Karbstein, H.P., Emin, M.A. |
2018 | 32nd European Federation of Food Science and Technology (EFFoST) International Conference 2018, Nantes, France 2018 |
| Zum Stand der Technik der Texturierung von pflanzlichen Proteinen durch Extrusion | Emin, M.A. |
2018 | 47. Wissenschaftliche Informationstagung der BBGfG, Berlin |
| Research on basic principles for the production of breakfast cereals with reduced energy density enriched with dietary fibre and polyphenols | Beshnilian, D.; Mayer-Miebach, E.; Steck, J.; Bunzel, M.; Briviba, K.; Greiner, R.; Schmid, V.; Emin, M.A.; Karbstein, H.P. |
2018 | Anuga FoodTec 2018 20.-23.03.2018 Köln |
| Ballaststoffreiche Frühstücks- zerealien mit reduzierter Energiedichte - Ein Beitrag zur Reformulierung von Lebensmitteln | Mayer-Miebach, E.; Beshnilian, D.; Steck, J.; Bunzel, M.; Briviba, K.; Greiner, R.; Schmid, V.; Emin, M.A.; Karbstein, H.P. |
2018 | 20. Getreidenährmittel-Tagung 14.-15.03.2018 Detmold |
| Influence of extrusion processing on the functional properties of chokeberry pomace | Schmid, Vera; Mayer-Miebach, Esther; Behsnilian, Diana; Karbstein, Heike P.; Emin, M. Azad |
2018 | 32nd European Federation of Food Science and Technology (EFFoST) International Conference 2018, Nantes, France 2018 |
| Analysis of the technological properties of proteins to understand and control their structuring during extrusion processing | Emin, M.A., Pietsch, V.L. |
2018 | Vortrag beim Hochschulkurs zu Latest technology for producing meat analogs an der Hochschule für Ingenieurwissenschaften Valais-Wallis, Sion, Schweiz 2018 |
| Reaktionsverhalten von pflanzlichen Proteinen bei der High Moisture Extrusion | Pietsch, V.L., Karbstein, H.P., Emin, M.A. |
2018 | Jahrestreffen der ProcessNet-Fachgruppe Lebensmittelverfahrenstechnik, Berlin, Deutschland 2018 |
| Extrusion zur Gestaltung von proteinbasierten Lebensmitteln | Emin, M.A. |
2018 | FEI Kooperationsforum, Bonn |
| Role of protein reactivity and rheology on the delivery of alternative proteins into food systems | Emin, M.A. |
2018 | IFT 2018, Chicago |
| Protein Extrusion: Product and process design principles revisited. | Emin, M.A. |
2018 | IFT 2018, Chicago |
| Extrusion von Weizenproteinen zur Herstellung von Fleischersatzprodukten: Wechselwirkungen zwischen Prozess, Proteinstruktur und Produkt-eigenschaften | Pietsch, V.L., Emin, M.A., Schuchmann, H.P. |
2017 | Jahrestreffen der ProcessNet-Fachgruppe Lebensmittelverfahrenstechnik, Bruchsal, Deutschland 2017 |
| Rheology and modeling of complex food systems in reactive extrusion | Emin, M.A. |
2017 | 253rd ACS Meeting, San Francisco, 2017. |
| Mechanistic analysis of extrusion processing | Emin, M.A. |
2017 | Coperion Food Extrusion Seminar, Stuttgart |
| Analysis of extrusion processing at mechanistic level to design functional and sustainable food products | Emin, M.A. |
2016 | IFT16, Chicago, 2016. |
| Extrusion processing of meat analog products: Influence of thermomechanical treatment on wheat protein polymerization and final product characteristics | Pietsch, V.L., Emin, M.A., Schuchmann, H.P. |
2016 | 30. European Federation of Food Science and Technology International Conference, Wien, Österreich 2016 |
| Extrusion processing of meat analog products: Characterization of flow characteristics and their influence on structure formation in die sectio | Emin, M.A.; Pietsch, V.L.; Schuchmann, H.P. |
2016 | 30th EFFoST Conference, Wien, 2016. |
| Analysis of the reaction behavior of concentrated protein systems in extrusion-like conditions by using a closed cavity rheometer | Emin, M.A.; Pietsch, V.L.; Koch, L.; Schuchmann, H.P. |
2016 | 18th World Congress of Food Science and Technology –IUFoST, Dublin, 2016 |
| Characterization of extrusion processing to design sustainable and functional food systems | Emin, M.A.; Koch, L.; Pietsch, V.L.; Schuchmann, H.P. |
2015 | 29th EFFoST Conference, Athens, 2015. |
| A mechanistic approach to design sustainable and functional food systems by extrusion processing | Emin, M.A.; Pietsch, V.L.; Koch, L.; Schuchmann, H.P. |
2015 | Jahrestreffen der Fachgruppen Lebensmittelverfahrenstechnik, Erlangen, 2015 |
| Investigation of the structuring mechanisms of vital wheat gluten and their relation to process parameters during high moisture extrusion processing | Pietsch, V.L., Emin, M.A.; Schuchmann, H.P. |
2015 | 6. International Symposium on Delivery of Functionality in Complex Food Systems, Paris, Frankreich 2015 |
| Structural changes of wheat proteins during high moisture processing of meat analog products | Pietsch, V.L., Emin, M.A., Schuchmann, H.P. |
2015 | 29. European Federation of Food Science and Technology International Conference, Athen, Griechenland 2015 |
| Dispersive mixing of oil in plasticized starch by extrusion processing to design functional foods 2014 | Emin, M.A. |
2014 | 1st Food Structure and Functionality Forum Symposium, Amsterdam, 2014. |
| Extrusion Technology And Its Future In The Food Industry | Emin, M.A. |
2014 | Symposium on Food Innovation – Present & Future, UNSW – Sydney, 2014. |
| Dispersive mixing of oil in plasticized starch by extrusion processing to design functional foods | Emin, M.A. |
2014 | 1st Food Structure and Functionality Forum Symposium, Amsterdam, 2014. |
| The role of rheological properties in droplet breakup and coalescence in twin-screw extrusion processing of starch based matrix | Emin, M.A; Schuchmann, H.P. |
2013 | Jahrestreffen der Fachgruppe Rheologie, Magdeburg, 2013 |
| Characterization of dispersive mixing during the extrusion processing of maize starch | Emin, M.A.; van der Groot, A.J.; Horvat, M.; Boom, R.; Schuchmann, H.P. |
2012 | Jahrestreffen der Fachgruppen Lebensmittelverfahrenstechnik, Rheologie und Trocknungstechnik, Universität Hohenheim. 2012 |
| Designing health promoting food products by dispersing oil droplets into plasticised starch matrices via extrusion process | Emin, M.A.; Horvat, M.; van der Goot, A.J.; Boom, R.; Schuchmann, H.P. |
2011 | 8th European Congress of Chemical Engineering, Berlin – DE, 2011 |
| Breakup and coalescence of triglyceride droplets in plasticized starch matrices in simple shear flow | Emin, M.A.; Schmidt, U.; van der Goot, A.J.; Boom, R.; Schuchmann, H.P. |
2011 | International Food Congress on Novel Approaches in Food Industry, Izmir-Türkei, 2011 |
| Dispersive mixing of lipophilic components in thermoplasticized starch matrix by twin screw extrusion: Numerical simulation and experimental results | Emin, M.A.; Horvat, M.; Hirth, M.; Schuchmann, H.P. |
2010 | 19th International Congress of Chemical and Process Engineering CHISA 2010 and the 7th European Congress of Chemical Engineering ECCE-7, Prague, 28 Aug. - 1 Sept. 2010. |
| Dispersion of low viscous oil droplets into thermoplasticized starch matrix in simple shear flow | Emin, M.A.; Hardt, N.; Schuchmann, H.P.; van der Goot, A.J.; Boom, R. |
2010 | 6th Annual European Rheology Conference, Göteborg – Sweden, 2010 |
| Encapsulation of lipophilic bioactives into starch based matrix via extrusion process: Influence of process and material properties on dispersive mixing of triglycerides and on stability of all-trans-ß-carotene | Emin, M.A.; Mayer-Miebach, E.; Schuchmann, H.P. |
2010 | Formula VI Conference, Stockholm/S, 2010 |
| Formulierung von thermosensitiven bioaktiven Molekülen im HTST Extrusionsprozess |
Hirth, M.; Leiter, A.; Stähle, P.; Preiß, R.; Horvat, M.; Emin, A.; Schuchmann, H.P.; Mayer-Miebach, E. |
2010 |
ProcessNet Jahrestagung 2010, Aachen/D, 21.-23. September, 2010 |
| Einfluss der Prozessparameter auf das rheologische Verhalten extrudierter stärkebasierter Lebensmittel | Horvat, M.; Emin, A.; Eichler, A.; Schuchmann, H.P.; Hochstein, B.; Willenbacher, N.; van der Goot, A.J.; Boom, R. |
2009 | ProcessNet Fachausschüsse "Trocknungstechnik" und „Agglomerationstechnik“ Bad Dürkheim/D 2009 |
| Titel | Autor | Datum | Quelle |
|---|---|---|---|
| Erarbeitung wissenschaftlicher Grundlagen zur Herstellung ballaststoff- und polyphenolreicher Frühstückszerealien mit reduzierter Energiedichte (Zerealien) | Mayer-Miebach, E.; Karbstein, H.P.; Emin, M.A.; Bunzel, M.; Steck, J.; Briviba, K.; Behsnilian, D.; Schmid, V.; Greiner, R. |
2018 | BLE-Innovationstage 23./24.10.2018 Bonn |
| Dispersing triglycerides in plasticized starch matrices | Emin, M.A.; Horvat, M.; Hardt, N.; Schuchmann, H.P.; van der Goot, A.J.; Boom, R. |
2010 | ProcessNet Fachausschüsse „Lebensmittelverfahrenstechnik“ und „Mehrphasenströmungen“ Frankfurt/D, 2010 |
| Online-Rheologie zur Produktentwicklung extrudierter, funktioneller Zerealien | Horvat, M.; Hirth, M.; Emin, A.; Schuchmann, H.P.; Hochstein, B.; Willenbacher, N. |
2009 | ProcessNet Jahrestagung 2009, Mannheim/D, 8.-10. September, 2009 |
| A multiple-step online-slit-die rheometer for investigations of the influence of extrusion process parameters on the rheological behaviour of starch-based food products | Horvat, M.; Emin, A.; Schuchmann, H.P.; Hochstein, B.; Willenbacher, N. |
2009 | Proceedings of the 5th International Symposium on Food Rheology and Structure, ETH Zürich, 474 – 475, 2009 |
Awards
09/19 SCI Seligman APV Award, 13th International Congress on Engineering and Food 2019, Melbourne, Australia - P. Wittek
11/18 GNT Young Scientist Award (3rd Place), 32nd European Federation of Food Science and Technology (EFFoST) International Conference 2018, Nantes, France - V. Schmid
01/18 Bernhard van Lengerich Research Award - V. Pietsch
07/16 IUFoST Young Scientist Award 2016 - M. A. Emin
03/16 ProcessNet Presentation Award - M. A. Emin
"Analysis of extrusion processing at mechanistic level to design sustainable food products", Jahrestreffen der ProcessNet-Fachgruppe Lebensmittelverfahrenstechnik 2016, Erlangen.
01/16 Bernhard van Lengerich Research Award - M. A. Emin
"Measurement of the true melt temperature in a twin-screw extrusion processing of starch based matrices via infrared sensor", Emin, M. A.; Teumer, T.; Schmitt, W.; Rädle, M.; Schuchmann H. P., BBGfG Jahrestreffen 2016, Berlin.
11/15 GNT Young Scientist Award 2015 - L. Koch
"Intensified processing of protein-polysaccharide-conjugates via extrusion", Koch, L.; Emin, M. A.; Schuchmann H. P.; EFFoST 2016, Athens.
11/15 EFFoST Student of the Year Award (2nd Place) 2015 - V. Pietsch
"Structural changes of wheat proteins during high moisture extrusion processing of meat analog products", Pietsch, V.; Emin, M. A.; Schuchmann H. P.; EFFoST 2016, Athens.
03/15 ProcessNet Presentation Award - L. Koch
"Bildung von Protein-Polysaccharid-Konjugaten während des Extrusionsverfahrens", Koch, L.; Emin, M. A.; Schuchmann H. P.; Jahrestreffen der ProcessNet-Fachgruppe Lebensmittelverfahrenstechnik 2015, Magdeburg.
02/14 ProcessNet Poster Award - L. Koch
"Entwicklung eines Extrusionsverfahrens zur Herstellung von Emulgatoren auf Basis von Proteinen und Polysacchariden", Koch, L.; Emin, M. A.; Schuchmann H. P.; Jahrestreffen der ProcessNet-Fachgruppe Lebensmittelverfahrenstechnik 2014, Weihenstephan.
04/13 EFCE Julius Maggi Research Award - M. A. Emin
"Dispersive mixing of oil in plasticized starch by extrusion processing to design functional foods", M. A. Emin, EFCE Food Section Workshop 2013, Parma, Italy.