Publikationsliste


2023
Using Computation Fluid Dynamics to Determine Oil Droplet Breakup Parameters during Emulsion Atomization with Pressure Swirl Nozzles
Ballesteros Martínez, M. Á.; Gaukel, V.
2023. Fluids, 8 (10), Art.-Nr.: 277. doi:10.3390/fluids8100277
Assessment of Triglyceride Droplet Crystallization Using Mixtures of β-Lactoglobulin and Phospholipids as Emulsifiers
Reiner, J.; Schwenkschuster, M.; Harnisch, L.; Gaukel, V.; Karbstein, H. P.
2023. Processes, 11 (9), Art.-Nr.: 2600. doi:10.3390/pr11092600
A Time-Saving Approach to Parameter Studies in Microwave-Assisted Freeze Drying
Sickert, T.; Bergmann, R.; Christoph, J.; Gaukel, V.
2023. Processes, 11 (10), Art.-Nr.: 2886. doi:10.3390/pr11102886
Effects of Cooling Rate and Emulsifier Combination on the Colloidal Stability of Crystalline Dispersions Stabilized by Phospholipids and β-Lactoglobulin
Reiner, J.; Schüler, C.; Gaukel, V.; Karbstein, H. P.
2023. Colloids and Interfaces, 7 (2), Art.-Nr.: 45. doi:10.3390/colloids7020045
Influence of the Triglyceride Composition, Surfactant Concentration and Time–Temperature Conditions on the Particle Morphology in Dispersions
Reiner, J.; Martin, D.; Ott, F.; Harnisch, L.; Gaukel, V.; Karbstein, H. P.
2023. Colloids and Interfaces, 7 (1), 22. doi:10.3390/colloids7010022
Time-averaged analysis and numerical modelling of the behavior of the multiphase flow and liquid lamella thickness inside an internal-mixing ACLR nozzle
Ballesteros Martinez, M. A.; Gaukel, V.
2023. Flow, turbulence and combustion, 110 (3), 601–628. doi:10.1007/s10494-023-00406-5
Microwave-Assisted Freeze-Drying with Frequency-Based Control Concepts via Solid-State Generators: A Simulative and Experimental Study
Sickert, T.; Kalinke, I.; Christoph, J.; Gaukel, V.
2023. Processes, 11 (2), Art.-Nr.: 327. doi:10.3390/pr11020327
2022
Oil droplet breakup during pressure swirl atomization of emulsions: Influence of emulsion viscosity and viscosity ratio
Taboada, M. L.; Müller, E.; Fiedler, N.; Karbstein, H. P.; Gaukel, V.
2022. Journal of Food Engineering, 321, Art.-Nr.: 110941. doi:10.1016/j.jfoodeng.2022.110941
2021
Towards an improved understanding of spray-dried emulsions: Impact of the emulsifying constituent combination on characteristics and storage stability
Theresia Heiden-Hecht, T.; Taboada, M. L.; Brückner-Gühmann, M.; Karbstein, H. P.; Gaukel, V.; Drusch, S.
2021. International dairy journal, 121, Art.-Nr.: 105134. doi:10.1016/j.idairyj.2021.105134
Spray drying of emulsions: Influence of the emulsifier system on changes in oil droplet size during the drying step
Taboada, M. L.; Heiden-Hecht, T.; Brückner-Gühmann, M.; Karbstein, H. P.; Gaukel, V.
2021. Journal of food processing and preservation, 45 (9), Art. Nr.: e15753. doi:10.1111/jfpp.15753
Surface fat and insolubility of whole camel milk powders as affected by spray drying operating parameters
Habtegebriel, H.; Edward, D.; Wawire, M.; Seifu, E.; Gaukel, V.
2021. Food and bioproducts processing, 128, 121–132. doi:10.1016/j.fbp.2021.05.001
Investigation of Oil Droplet Breakup during Atomization of Emulsions: Comparison of Pressure Swirl and Twin-Fluid Atomizers
Taboada, M. L.; Zapata, E.; Karbstein, H. P.; Gaukel, V.
2021. Fluids, 6 (6), 219. doi:10.3390/fluids6060219
Ice recrystallization inhibition of commercial κ-, ι-, and λ-carrageenans
Kiran-Yildirim, B.; Hale, J.; Wefers, D.; Gaukel, V.
2021. Journal of food engineering, 290, Art.-Nr.: 110269. doi:10.1016/j.jfoodeng.2020.110269
Detailed Analysis of the Ice Surface after Binding of an Insect Antifreeze Protein and Correlation with the Gibbs-Thomson Equation
Gerhäuser, J.; Gaukel, V.
2021. Langmuir, 37 (40), 11716–11725. doi:10.1021/acs.langmuir.1c01620
Breakup and Coalescence of Oil Droplets in Protein-Stabilized Emulsions During the Atomization and the Drying Step of a Spray Drying Process
Taboada, M. L.; Chutani, D.; Karbstein, H. P.; Gaukel, V.
2021. Food and Bioprocess Technology, 14 (5), 854–865. doi:10.1007/s11947-021-02606-1
Oil droplet breakup during pressure swirl atomization of food emulsions: Influence of atomization pressure and initial oil droplet size
Taboada, M. L.; Schäfer, A.-C.; Karbstein, H. P.; Gaukel, V.
2021. Journal of food process engineering, 44 (1), e13598. doi:10.1111/jfpe.13598
2020
Comparison of the viscosity of camel milk with model milk systems in relation to their atomization properties
Habtegebriel, H.; Wawire, M.; Gaukel, V.; Taboada, M. L.
2020. Journal of food science, 85 (10), 3459–3466. doi:10.1111/1750-3841.15451
Spraying of viscous liquids: Influence of fluid-mixing mechanism on the performance of internal-mixing twin-fluid atomizers
Mlkvik, M.; Jedelsky, J.; Karbstein, H. P.; Gaukel, V.
2020. Applied Sciences, 10 (15), Art. Nr.: 2818. doi:10.3390/APP10155249
Thermal Hysteresis and Bursting Rate in Sucrose Solutions with Antifreeze Proteins
Kiran-Yildirim, B.; Gaukel, V.
2020. Chemical engineering & technology, 43 (7), 1383–1392. doi:10.1002/ceat.201900418
Ice Crystal Growth in Sucrose Solutions Containing Kappa- and Iota-Carrageenans
Kiran-Yildirim, B.; Gaukel, V.
2020. Chemical engineering & technology, 43 (6), 1040–1047. doi:10.1002/ceat.201900644
Influence of the Emulsifier System on Breakup and Coalescence of Oil Droplets during Atomization of Oil-In-Water Emulsions
Taboada, M.; Leister, N.; Karbstein, H.; Gaukel, V.
2020. ChemEngineering, 4 (3), Article no: 47. doi:10.3390/chemengineering4030047
Evaluation of the usefulness of serial combination processes for drying of apples
Siebert, T.; Becker, A.; Bunzel, M.; Zuber, M.; Hamann, E.; Baumbach, T.; Karbstein, H. P.; Gaukel, V.
2020. Drying technology, 38 (10), 1274–1290. doi:10.1080/07373937.2019.1637888
Energy efficient spray drying by increased feed dry matter content: investigations on the applicability of Air-Core-Liquid-Ring atomization on pilot scale
Wittner, M. O.; Karbstein, H. P.; Gaukel, V.
2020. Drying technology, 38 (10), 1323–1331. doi:10.1080/07373937.2019.1635616
Micro-CT visualization of structure development during freeze-drying processes
Siebert, T.; Zuber, M.; Hamann, E.; Baumbach, T.; Karbstein, H. P.; Gaukel, V.
2020. Drying technology, 38 (3), 376–384. doi:10.1080/07373937.2019.1572619
2018
Spray performance and steadiness of an effervescent atomizer and an air-core-liquid-ring atomizer for application in spray drying processes of highly concentrated feeds
Wittner, M. O.; Karbstein, H. P.; Gaukel, V.
2018. Chemical engineering and processing, 128, 96–102. doi:10.1016/j.cep.2018.04.017
Serial combination drying processes: A measure to improve quality of dried carrot disks and to reduce drying time
Siebert, T.; Gall, V.; Karbstein, H. P.; Gaukel, V.
2018. Drying Technology, 36 (13), 1578–1591. doi:10.1080/07373937.2017.1418374
Visualization of crust formation during hot-air-drying via micro-CT
Siebert, T.; Zuber, M.; Engelhardt, S.; Baumbach, T.; Karbstein, H. P.; Gaukel, V.
2018. Drying technology, 37 (15), 1881–1890. doi:10.1080/07373937.2018.1539746
Pneumatic Atomization: Beam-Steering Correction in Laser Diffraction Measurements of Spray Droplet Size Distributions
Wittner, M. O.; Karbstein, H.; Gaukel, V.
2018. Applied Sciences, 8 (10), Article: 1738. doi:10.3390/app8101738
2017
Energie- und ressourcenschonende Sprühtrocknung von hochviskosen Flüssigkeiten mittels Air-Core-Liquid- Ring (ACLR) Zerstäubung
Wittner, M. O.; Schuchmann, H. P.; Gaukel, V.
2017. FOOD-LAB, (2), 52–57
Comparison of an Effervescent Nozzle and a Proposed Air-Core-Liquid-Ring (ACLR) Nozzle for Atomization of Viscous Food Liquids at Low Air Consumption
Stähle, P.; Gaukel, V.; Schuchmann, H. P.
2017. Journal of food process engineering, 40 (1), Art. Nr.: e12268. doi:10.1111/jfpe.12268
Performance and Efficiency of Pressure-Swirl and Twin-Fluid Nozzles Spraying Food Liquids with Varying Viscosity
Stähle, P.; Schuchmann, H. P.; Gaukel, V.
2017. Journal of food process engineering, 40 (1), Art. Nr.: e12317. doi:10.1111/jfpe.12317
Influence of acid hydrolysis and dialysis of κ-carrageenan on its ice recrystallization inhibition activity
Leiter, A.; Mailänder, J.; Wefers, D.; Bunzel, M.; Gaukel, V.
2017. Journal of food engineering, 209, 26–35. doi:10.1016/j.jfoodeng.2017.04.013
Influence of heating temperature, pH and ions on recrystallization inhibition activity of κ-carrageenan in sucrose solution
Leiter, A.; Ludwig, A.; Gaukel, V.
2017. Journal of food engineering, 195, 14–20. doi:10.1016/j.jfoodeng.2016.09.016
2016
Mikrowellenvakuumtrocknung von Obst und Gemüse - Einfluss einer Vorbehandlung mit gepulsten elektrischen Feldern (PEF)
Gaukel, V.; Voigt, E.; Regier, M.
2016. Food-lab, 4, 20–25
Influence of Working Parameters and Primary Breakup Conditions on the Quality of Twin-Fluid Atomizers Spray Quality
Mlkvik, M.; Zaremba, M.; Stähle, P.; Schuchmann, H. P.; Gaukel, V.; Jedelsky, J.
2016. Applied Mechanics and Materials, 821, 91–96. doi:10.4028/www.scientific.net/AMM.821.91
Influence of gelation on ice recrystallization inhibition activity of κ-carrageenan in sucrose solution
Leiter, A.; Emmer, P.; Gaukel, V.
2016. Food hydrocolloids. doi:10.1016/j.foodhyd.2016.11.028
Influence of viscosity ratio and initial oil drop size on the oil drop breakup during effervescent atomization
Kleinhans, A.; Hornfischer, B.; Gaukel, V.; Schuchmann, H. P.
2016. Chemical engineering and processing, 109, 149–157. doi:10.1016/j.cep.2016.09.006
Benchmarking of Gas-Assisted Atomization Systems for Liquid Disintegration
Günther, A.; Lampa, A.; Fritsching, U.; Schröder, J.; Kleinhans, A.; Gaukel, V.; Schuchmann, H. P.; Loth, J.-M.; Petermann, M.; Wirth, K.-E.
2016. Chemical engineering & technology, 39 (4), 699–707. doi:10.1002/ceat.201500331
On the characterization of spray unsteadiness and its influence on oil drop breakup during effervescent atomization
Kleinhans, A.; Georgieva, K.; Wagner, M.; Gaukel, V.; Schuchmann, H. P.
2016. Chemical engineering and processing, 104, 212–218. doi:10.1016/j.cep.2016.03.011
Influence of heating temperature, pressure and pH on recrystallization inhibition activity of antifreeze protein type III
Leiter, A.; Rau, S.; Winger, S.; Muhle-Goll, C.; Luy, B.; Gaukel, V.
2016. Journal of food engineering, 187, 53–61. doi:10.1016/j.jfoodeng.2016.04.019
2015
Twin-fluid atomization of viscous liquids: The effect of atomizer construction on breakup process, spray stability and droplet size
Mlkvik, M.; Stähle, P.; Schuchmann, H. P.; Gaukel, V.; Jedelsky, J.; Jicha, M.
2015. International journal of multiphase flow, 77, 19–31. doi:10.1016/j.ijmultiphaseflow.2015.06.010
Investigation on the applicability of the effervescent atomizer in spray drying of foods: Influence of liquid viscosity on nozzle internal two-phase flow and spray characteristics
Staehle, P.; Gaukel, V.; Schuchmann, H. P.
2015. Journal of food process engineering, 38 (5), 474–487. doi:10.1111/jfpe.12178
Influence of feed viscosity on the two-phase flow inside the exit orifice of an effervescent atomizer and on resulting spray characteristics
Stähle, P.; Gaukel, V.; Schuchmann, H. P.
2015. Food research international, 77 (1), 55–62. doi:10.1016/j.foodres.2015.04.047
Investigating the dynamics of recombinant protein secretion from a microalgal host
Lauersen, K. J.; Huber, I.; Wichmann, J.; Baier, T.; Leiter, A.; Gaukel, V.; Kartushin, V.; Rattenholl, A.; Steinweg, C.; Riesen, L. von; Posten, C.; Gudermann, F.; Luetkemeyer, D.; Mussgnug, J. H.; Kruse, O.
2015. Journal of biotechnology, 215, 62–71. doi:10.1016/j.jbiotec.2015.05.001
2014
Influence of Sucrose Content on Expansion of Extruded, Starch-Based Pellets during Microwave Vacuum Processing
Kraus, S.; Enke, N.; Schuchmann, H. P.; Gaukel, V.
2014. Journal of Food Process Engineering, 37 (6), 628–634. doi:10.1111/jfpe.12119
Synergism of different fish antifreeze proteins and hydrocolloids on recrystallization inhibition of ice in sucrose solutions
Gaukel, V.; Leiter, A.; Spieß, W. E. L.
2014. Journal of food engineering, 141, 44–50. doi:10.1016/j.jfoodeng.2014.05.016
Enhancement of convective drying by application of airborne Ultrasound - A response surface approach
Beck, S. M.; Sabarez, H.; Gaukel, V.; Knörzer, K.
2014. Ultrasonics sonochemistry, 21 (6), 2144–2150. doi:10.1016/j.ultsonch.2014.02.013
Untersuchungen zum Einfluss der Zweiphasenströmung innerhalb einer Effervescent-Düse auf das Zerstäubungsergebnis : Vortrag
Stähle, P.; Gaukel, V.; Schuchmann, H. P.
2014. Chemie Ingenieur Technik, 86 (9), 1467. doi:10.1002/cite.201450111
Factors Influencing the Microwave-Induced Expansion of Starch-Based Extruded Pellets under Vacuum
Kraus, S.; Schuchmann, H. P.; Gaukel, V.
2014. Journal of food process engineering, 37 (3), 264–272. doi:10.1111/jfpe.12082
Influence of Degree of Gelatinization on Expansion of Extruded, Starch-Based Pellets during Microwave Vacuum Processing
Kraus, S.; Enke, N.; Gaukel, V.; Schuchmann, H. P.
2014. Journal of food process engineering, 37 (3), 220–228. doi:10.1111/jfpe.12077
2013
Mikrowellenunterstützte Kakaoröstung: Einfluss des Energieeintrags auf physikalische Eigenschaften des Kakao und den Energiebedarf
Schröder, J.; Schwarz, D.; Gaukel, V.; Schuchmann, H. P.
2013. süsswaren Technik + Wirtschaft, 58, 18–21
Dielectric properties of grape marc: Effect of temperature, moisture content and sample preparation method
Solyom, K.; Kraus, S.; Mato, R. B.; Gaukel, V.; Schuchmann, H. P.; Jose Cocero, M.
2013. Journal of food engineering, 119 (1), 33–39. doi:10.1016/j.jfoodeng.2013.05.005
Entwicklung einer kontinuierlichen Mikrowellen-Vakuumtrocknungsanlage mit hexagonalem Verfahrensraum: Development of a Continuous Microwave Vacuum Drying Processor with a Hexagonal Cross-Section of the Cavity
Kraus, S.; Schuchmann, H. P.; Merk, D.; Gaukel, V.
2013. Chemie - Ingenieur - Technik, 85 (12), 1946–1950. doi:10.1002/cite.201300029
Effervescent atomization: A new atomizing technique for the energy-efficient spray drying of food liquids with high viscosity
Stähle, P.; Schröder, J.; Kleinhans, A.; Schuchmann, H. P.; Gaukel, V.
2013. International Dairy Magazine, 2013 (8), 26–28
Drying Kinetics and Expansion of Non-predried Extruded Starch-Based Pellets during Microwave Vacuum Processing
Kraus, S.; Solyom, K.; Schuchmann, H. P.; Gaukel, V.
2013. Journal of food process engineering, 36 (6), 763–773. doi:10.1111/jfpe.12045
Characterization of the spray drying behaviour of emulsions containing oil droplets with a structured interface
Serfert, Y.; Schröder, J.; Mescher, A.; Laackmann, J.; Shaikh, M. Q.; Rätzke, K.; Gaukel, V.; Schuchmann, H. P.; Walzel, P.; Moritz, H.-U.; Drusch. S.; Schwarz, K.
2013. Journal of microencapsulation, 30 (4), 325–334. doi:10.3109/02652048.2012.726282
Spray drying behaviour and functionality of beta-lactoglobulin-/pectin interfacial complexes
Serfert, Y.; Schröder, J.; Mescher, A.; Laackmann, J.; Shaikh, M. Q.; Rätzke, K.; Gaukel, V.; Schuchmann, H. P.; Walzel, P.; Moritz, H.-U.; Drusch, S.; Schwarz, K.
2013. Food hydrocolloids, 31 (2), 438–445. doi:10.1016/j.foodhyd.2012.11.037
Vergleich von Methoden zur Pulsationsmessung an innenmischenden Zweistoffdüsen
Schlinge, B.; Schröder, J.; Gaukel, V.; Schuchmann, H. P.; Walzel, P.
2013. Chemie - Ingenieur - Technik, 85 (10), 1568–1574. doi:10.1002/cite.201200173
Effervescent Atomization of Polyvinylpyrrolidone Solutions: Influence of Liquid Properties and Atomizer Geometry on Liquid Breakup and Spray Characteristics
Schröder, J.; Günther, A.; Wirth, K.-E.; Schuchmann, H. P.; Gaukel, V.
2013. Atomization and Sprays, 23 (1), 1–23. doi:10.1615/AtomizSpr.2013005849
2012
Effects Of Spray Drying On Physical Properties, Total Phenolic Content And Antioxidant Activity Of Carob Molasses
Akkaya, Z.; Schröder, J.; Tavman, S.; Kumcuoglu, S.; Schuchmann, H. P.; Gaukel, V.
2012. International journal of food engineering, 8 (4), Article 20. doi:10.1515/1556-3758.2593
Viscosity ratio: A key factor for control of oil drop size distribution in effervescent atomization of oil-in-water emulsions
Schröder, J.; Kleinhans, A.; Serfert, Y.; Drusch, S.; Schuchmann, H. P.; Gaukel, V.
2012. Journal of food engineering, 111 (2), 265–271. doi:10.1016/j.jfoodeng.2012.02.023
2011
Controlled droplet size distribution in ultrasonic spray pyrolysis
Bogovic, J.; Schwinger, A.; Stopic, S.; Schröder, J.; Gaukel, V.; Schuchmann, H. P.; Friedrich, B.
2011. Metall, 65 (10), 455–459
How to meet the freeze drying standard in combined drying processes: pre and finish drying of carrot dice
Rother, M.; Steimle, P.; Gaukel, V.; Schuchmann, H. P.
2011. Drying technology, 29 (3), 266–277. doi:10.1080/07373937.2010.483564
Impact of effervescent atomization on oil drop size distribution of atomized oil-in-water emulsions
Schröder, J.; Werner, F.; Gaukel, V.; Schuchmann, H. P.
2011. Procedia Food Science, 1, 138–144. doi:10.1016/j.profoo.2011.09.022
Modularer Trocknungsprozessor zur Anwendung kombinierter Trocknungsverfahren
Kraus, S.; Rother, M.; Steimle, P.; Gaukel, V.; Schuchmann, H. P.; Merk, D.
2011. Chemie - Ingenieur - Technik, 83 (6), 888–892. doi:10.1002/cite.201000185
Characterization of gelatinized corn starch suspensions and resulting drop size distributions after effervescent atomization
Schröder, J.; Kraus, S.; Rocha, B. B.; Gaukel, V.; Schuchmann, H. P.
2011. Journal of food engineering, 105 (4), 656–662. doi:10.1016/j.jfoodeng.2011.03.028
2010
"Effervescent atomization" von rheologisch komplexen Fluiden
Schröder, J.; Kraus, S.; Schlender, M.; Sojka, P. E.; Gaukel, V.; Schuchmann, H. P.
2010. Chemie - Ingenieur - Technik, 82 (9), 1400–1401. doi:10.1002/cite.201050168
Weizengras "grüne Graspower" durch adäquate technologische Verarbeitung : [Posterbeitrag]
Seifert, S.; Rüfer, C.; Bub, A.; Gaukel, V.; Schuchmann, H. P.; Watzl, B.
2010. Lebensmittelchemie, 64 (2), 31. doi:10.1002/lemi.201290000
2009
Monitoring the growth of crystals in ice cream = Kontrola wzrostu kryształów w lodach spożywczych
Kaminska, A.; Gaukel, V.
2009. Żywność, 16 (1), 57–64
2007
Apparent specific heat capacity of chilled and frozen meat products
Tavman, S.; Kumcuoglu, S.; Gaukel, V.
2007. International journal of food properties, 10 (1), 103–112. doi:10.1080/10942910600755151
2004
Einfluss von Antigefrierproteinen auf die Rekristallisation von Eis in Modelllösungen für Eiskrem
Gaukel, V.; Spiess, W. E. L.
2004. Chemie - Ingenieur - Technik, 76 (4), 454–458. doi:10.1002/cite.200400068
2003
Kühlen und Gefrieren von Lebensmitteln
Gaukel, V.
2003. Frischelogistik : Prozesse, Produkte, Praktiken; Fachmagazin für die gesamte Frische- und Tiefkühlkette, 1 (4), 25–35
1997
Wenn die Temperatur schwankt: Texturveränderungen beim Lagern von Eiskrem
Gaukel, V.
1997. Süßwaren : Technik + Wirtschaft, 41 (12), 14–16
1994
Adsorption ausgewählter Sulfonsäuren an Aktivkohle. I: Adsorptionsgleichgewicht
Johannsen, K.; Gross, H.-J.; Gaukel, V.; Sontheimer, H.; Frimmel, F. H.
1994. Vom Wasser, 83, 169–178

Veröffentlichungen

Bücher und Buchkapitel
Titel Datum Autor Quelle
Tropfengrößenmessmethoden in der Emulgiertechnik 2012

Gaukel, V., Bernewitz, R.

in Emulgiertechnik, 3. Auflage, (Editor: Schuchmann, H.P. and Köhler, K.), Behr’s Verlag, Hamburg, 2012, ISBN 978-3-89947-869-3
Tropfengrößenmessmethoden in der Emulgiertechnik in Emulgiertechnik 2012

Bernewitz, R.; Gaukel, V.

Behrs Verlag, Hamburg Editor: K. Köhler, H.P. Schuchmann, ISBN 978-3-89947-869-3, Seite 55-88, 2012
Kühlen und Gefrieren in Lebensmittelverfahrenstechnik 2005

Gaukel, V.; Behsnilian, D.

Rohstoff, Prozesse, Produkte, Wiley VCH, Weinheim, ISBN-3-527-31230-7, Editor: Schuchmann, H. P. and Schuchmann, H., 277-310, 2005
Kühlen und Gefrieren

Gaukel, V.; Behsnilian, D.

In: Schuchmann,H.P., Schuchmann,H. (Eds.) Lebensmittelverfahrenstechnik, Rohstoff, Prozesse, Produkte, 277 - 310. Weinheim: Wiley-VCH Verlag GmbH & Co. KGaA, 2005.
3rd Karlsruhe Nutrition Symposium "European Research towards Safer and Better Food" 1998

Gaukel, V.

Proceedings Part 1 (p. 339), Part 2 (p. 492), Part 3 (p. 177), Bundesforschungsanstalt für Ernährung, Karlsruhe 1998, ISSN 0933-5463, Ed.: V. Gaukel, W.E.L. Spieß
3rd Karlsruhe Nutrition Symposium "European Research towards Safer and Better Food" 1998

Gaukel, V.; Spieß, W.E.L.

Proceedings Part 1-3, Bundesforschungsanstalt für Ernährung, Karlsruhe 1998, ISSN 0933-5463
Zeitschriften
Titel Datum Autor Quelle
Air-Core-Liquid-Ring (ACLR) Atomization: Influences of Gas Pressure and Atomizer Scale Up on Atomization Efficiency 2019

Wittner, M. O.; Karbstein, H. P.; Gaukel, V.

Processes 7 (2019), Nr. 3, S. 139

Spray performance and steadiness of an effervescent atomizer and an air-core-liquid-ring atomizer for application in spray drying processes of highly concentrated feeds 2018

Wittner, M. O.; Karbstein, H. P.; Gaukel, V.

Chemical Engineering and Processing - Process Intensification (2018), Nr. 128, S. 96–102
Serial combination drying processes. A measure to improve quality of dried carrot disks and to reduce drying time 2018

Siebert, T., Gall, V., Karbstein, H. P., Gaukel, V.

Drying Technology 36 (2), pp. 1–14, online available
Pneumatic atomization: Beam steering correction in laser diffraction measurements of spray droplet size distributions 2018

Wittner, M. O.; Karbstein, H. P.; Gaukel, V.

Applied Sciences 8 (2018), Nr. 10, 1738
Influence of acid hydrolysis and dialysis of k-carrageenan on its ice recrystallization inhibition activity 2017

Leiter, A.; Mailänder, J.; Wefers, D.; Bunzel, M.; Gaukel, V.

Journal of Food Engineering, 209, 26-35
Energie- und ressourcenschonende Sprühtrocknung von hochviskosen Flüssigkeiten mittels Air-Core-Liquid-Ring (ACLR) Zerstäubung 2017

Wittner, M. O.; Schuchmann, H. P.; Gaukel, V.

FOOD-Lab (2), S. 53–57
Investigating the dynamics of recombinant protein secretion from a microalgal host 2015

Lauersen, K. J.; Huber, I.; Wichmann, J.; Baier, T.; Leiter, A.; Gaukel, V.; Kartushin, V; Rattenholl, A.; Steinweg, C.; von Riesen, L.; Posten, C.; Gudermann, F.; Lutkemeyer, D.; Mussgnug, J. H.; Kruse, O.

Journal of biotechnology Volume: 215 Pages: 62-71
Influence of feed viscosity on the two-phase flow inside the exit orifice of an effervescent atomizer and on resulting spray characeristics 2015

Stähle, P.; Gaukel, V.; Schuchmann, H.P.

Food Research International (in press), 2015
Investigation on the applicability of the effervescent atomizer in spray drying of foods: Influence of liquid viscosity on nozzle internal two-phase flow and spray characteristics 2014

Stähle, P.; Gaukel, V.; Schuchmann, H.P.

Journal of Food Process Engineering (early view), 2014
Enhancement of convective drying by application of airborne ultrasound – A response surface approach 2014

Beck, S. M.; Sabarez, H.; Gaukel, V.; Knoerzer, K.

Ultrasonics Sonochemistry, 21 (6) 2144-2150, 2014
Factors Influencing the Microwave-Induced Expansion of Starch-Based Extruded Pellets under Vacuum 2014

Kraus, S.; Schuchmann, H. P.; Gaukel, V.

Journal of Food Process Engineeering, (37) 264-272, 2014
Synergism of different fish antifreeze proteins and hydrocolloids on recrystallization inhibition of ice in sucrose solutions 2014

Gaukel, V.; Leiter, A.; Spieß, W.

Journal of Food Engineering 141 (2014) 44–50
Influence of Degree of Gelatinization on Expansion of Extruded, Starch-Based Pellets during Microwave Vacuum Processing 2014

Kraus, S.; Enke, N.; Gaukel, V.; Schuchmann, H. P.

Journal of Food Process Engineering, 37 (3) 220-228, 2014
Spray drying behaviour and functionality of emulsions with b-lactoglobulin/pectin interfacial complexes 2013

Serfert, Y.; Schröder, J.; Mescher, A.; Laackmann, J.; Rätzke, K.; Shaikh, M. Q.; Gaukel, V.; Moritz, H.-U.; Schuchmann, H. P.; Walzel, P.; Schwarz, K.; Drusch, S.

Food Hydrocolloids, 31 (2) 438-445, 2013
Mikrowellenunterstützte Kakaoröstung: Einfluss des Energieeintrags auf physikalische Eigenschaften des Kakao und den Energiebedarf 2013

Schröder, J.; Schwarz, D.; Gaukel, V.; Schuchmann, H. P.

süsswaren Technik + Wirtschaft, (58) 18-21, 2013
Effervescent Atomization of Polyvinylpyrrolidone Solutions: Influence of Liquid Properties and Atomizer Geometry on Liquid Breakup and Spray Characteristics 2013

Schröder, J.; Günther, A.; Wirth, K.-E.; Schuchmann, H.P.; Gaukel, V.

Atomization and Sprays, 23 (1), 1-23, 2013
Charaterisation of the spray-drying behavior of emulsions containing oil droplets with a structured interface 2013

Serfert, Y.; Schröder, J.; Mescher, A.; Laackmann, J.; Shaikh, M.Q.; Rätzke, K.; Gaukel, V.; Schuchmann, H.P.; Walzel, P.; Moritz, H.-U.; Drusch. S.; Schwarz, K.

Journal of Microencapsulation, 30 (4), 325–334, 2013
Drying Kinetics and Expansion of Non-predried Extruded Starch-Based Pellets during Microwave Vacuum Processing 2013

Kraus, S.; Solyom, K.; Schuchmann, H. P.; Gaukel, V.

Journal of Food Process Engineering (36) 763-773, 2013.013
Effervescent atomization: A new atomizing technique for the energy-efficient spray drying of food liquids with high viscosity 2013

Stähle, P.; Schröder, J.; Kleinhans, A.; Schuchmann, H. P.; Gaukel, V.

International Dairy Magazine, 44 (8) 26-28, 2013
Vergleich von Methoden zur Pulsationsmessung an innenmischenden Zweistoffdüsen 2013

Schlinge, B.; Schröder, J.; Gaukel, V.; Schuchmann, HP.; Walzel P.

Chemie Ingenieur Technik, 85 (10),  1568-1574
Entwicklung einer kontinuierlichen Mikrowellen-Vakuumtrocknungsanlage mit hexagonalem Verfahrensraum: Development of a Continuous Microwave Vacuum Drying Processor with a Hexagonal Cross-Section of the Cavity 2013

Kraus, S.; Schuchmann, H. P.; Merk, D.; Gaukel, V.

Chemie Ingenieur Technik, 85 (12) 1946-1950, 2013
Characterization of the spray drying behavior of emulsions containing oil droplets with a structured interface 2013

Serfert, Y.; Schröder, J.; Mescher, A.; Laackmann, J.; Shaikh, M. Q.; Rätzke, K.; Gaukel, V.; Schuchmann, H. P.; Walzel, P.; Moritz, H.-U.; Schwarz, K.; Drusch, S.

Journal of Microencapsulation, 30 (4) 325-335, 2013
Drying Kinetics and Expansion of Non-predried Extruded Starch-Based Pellets during Microwave Vacuum Processing 2013

Kraus, S.; Solyom, K.; Schuchmann, H. P.; Gaukel, V.

Journal of Food Process Engineering (36) 763-773, 2013
Dielectric properties of grape marc: Effect of temperature, moisture content and sample preparation method 2013

Solyom, K.; Kraus, S.; Mato, R. B.; Gaukel, V.; Schuchmann, H. P.; Cocero, M. J.

Journal Of Food Engineering, 119 (1) 33-39, 2013
Spray drying behaviour and functionality of emulsions with β-lactoglobulin/pectin interfacial complexes 2013

Serfert, Y.; Schröder, J.; Mescher, A.; Laackmann, J.; Shaikh, M.Q.; Rätzke, K.; Gaukel, V.; Schuchmann, H.P.; Walzel, P.; Moritz, H.-U.; Drusch. S.; Schwarz, K.

Food Hydrocolloids, 31 (2), 438–445, 2013
Effects of spray drying on physical properties, total phenolic content and antioxidant activity of carob molasses 2012

Akkaya, Z.; Schröder, J.; Tavman, S.; Kumcuoglu, S.; Schuchmann, H.P.; Gaukel, V.

International Journal of Food Engineering, 8 (4), 2012
Viscosity ratio: A key factor for control of oil drop size distribution in effervescent atomization of oil-in-water emulsions 2012

Schröder, J.; Kleinhans, A.; Serfert, Y.; Drusch, S.; Schuchmann, H.P.; Gaukel, V.

Journal of Food Engineering, 111 (2), 265-271, 2012
Entwicklung eines modularen Trocknungsprozessors zur Anwendung kombinierter Trocknungsverfahren 2011

Kraus, S.; Rother, M.; Steimle, P.; Gaukel, V.; Schuchmann, H. P.; Merk, D.

Chemie Ingenieur Technik, 83 (6), 888-892, 2011
How to meet the freeze drying standard in combined drying processes: pre and finish drying of carrot dice 2011

Rother, M., Steimle, P., Gaukel, V., Schuchmann, H. P.

Drying Technology, 29 (3) 266-277, 2011
Characterization of gelatinized corn starch suspensions and resulting drop size distributions after effervescent atomization 2011

Schröder, J.; Kraus, S.; Rocha, B.B.; Gaukel, V.; Schuchmann, H.P.

Journal of Food Engineering, 105 (4), 656-662, 2011
Impact of effervescent atomization on oil drop size distribution of atomized oil-in-water emulsions 2011

Schröder, J.; Werner, F.; Gaukel, V.; Schuchmann, H. P.

Procedia Food Science, 1, 138-144, 2011
Controlled droplet size distribution in ultrasonic spray pyrolysis 2011

Bogovic, J.; Schwinger, A.; Stopic, S.; Schröder, J.; Gaukel, V.; Schuchmann, H.P.; Friedrich, B.

Metall, 65 (10), 455-459, 2011
Monitoring the growth of crystals in ice cream 2009 Kaminska, A., Gaukel, V.

Zywnosc Nauka Technilogia Jakosc, 16 (1) 57-64, 2009
Apparent specific heat capacity of chilled and frozen meat products 2007

Tavman, S.; Kumcuoglu, S.; Gaukel, V.

International Journal of Food Properties  10(1): 103 - 112 (2007)
Einfluss von Antigefrierproteinen auf die Rekristallisation von Eis in Modelllösungen für Eiskrem 2004

Gaukel, V.; Spieß, W.E.L.

Chem. Ing. Tech. 76, No 4, 454-458 (2004)
Kühlen und Gefrieren von Lebensmitteln 2003

Gaukel, V.

frischelogistik, 1 (4) 25-35, 2003
Wenn die Temperatur schwankt: Texturveränderungen beim Lagern von Eiskrem 1997

Gaukel, V.

Süsswaren 12, 14-16 (1997)
Adsorption ausgewählter Sulfonsäuren an Aktivkohle

Johannsen, K.; Groß, H.J.; Gaukel, V.; Sontheimer, H.; Frimmel, F.H.

Vom Wasser 83, 169-178 (1994)
Proceedings
Titel Datum Autor Quelle
Spray drying of high viscous food concentrates: Investigations on the applicability of an Air-Core-Liquid-Ring (ACLR) nozzle for liquid atomization 2018

Wittner, M. O.; Karbstein, H. P.; Gaukel, V.

Juan Andrés Cárcel; Gabriela Clemente; Antonio Mulet (Hrsg.): Proceedings of 21st International Drying Symposium : Editorial Universitat Politècnica de València, 2018, S. 1221–1228

Investigation of near nozzle flow of high viscous liquid in twin-fluid atomizers 2014

Mlkvik, M.; Stähle, P.; Gaukel, V.; Schuchmann, H. P.; Jedelsky, J.

Proceedings The 25th international symposium on transport phenomena, Krabi, Thailand, 2014
Investigations on the microwave induced Drying and expansion of extruded starch-based pellets 2014

Kraus, S.; Schuchmann, H. P.; Gaukel, V.

Proceedings 18th International Drying Symposium, 2014
Performance of twin-fluid atomizers for atomization of viscous solutions 2014

Mlkvik, M.; Stähle, P.; Gaukel, V.; Zeremba, M.; Jedelsky, J.; Jicha, M.

Proceedings Experimental Fluid Mechanics 2014, Cesky Krumlov, Czech Republic, 21-11-2014
A Real-time Process Analysis System for the Pulsation Detection and Measurement in Spray Processes 2014

Klaiber, M. J.; Kleinhans, A.; Stähle, P.; Gaukel, V.; Simon, S.

Proceedings ILASS - Europe 2014, 26th Annual Conference on Liquid Atomization and Spray Systems, Bremen, Germany, 2014
Influence of the time-temperature-profile during convective and microwave assisted roasting on physical properties of cocoa 2013

Schröder, J.; Gaukel, V.; Schuchmann, H.P.

Proceedings of Eurodrying'2013, Paris/FR
Influence of mixing chamber length and liquid viscosity on the effervescent atomization of maltodextrin solutions 2013

Stähle, P.; Schuchmann, H. P.; Gaukel, V.

Proceeding zur Konferenz ILASS - Europe 2013, 25th Annual Conference on Liquid Atomization and Spray Systems, 2013
Influence of pressure and microwave power on the drying-kinetics of extruded starch-based "half products" during microwave vacuum drying 2012

Kraus, S.; Schuchmann, H. P.; Gaukel, V.

Proceeding zur 18th Konferenz International Drying Symposium, Xiamen, China, 6pages, 11.-15.11.2012
Influence of pressure and microwave power on the drying-kinetics of extruded starch based "half products" during microwave vacuum drying 2012

Kraus S.; Schuchmann H.P.; Gaukel V.

International Drying Symposium, Xiamen, China
Influence of feed viscosity on liquid drop breakup during effervescent atomization of aqueous polyvinylpyrrolidone solutions 2012

Kleinhans, A.; Schröder, J.; Schuchmann, H.P.; Gaukel, V.

ICLASS - 12th International Conference on Liquid Atomization and Spray
Systems, Heidelberg/DE
Ortsabhängigkeit des Flüssigkeitsaufbruchs bei der „effervescent atomization“ von Polyvinylpyrrolidonlösungen 2012

Kleinhans, A.; Schröder, J.; Schuchmann, H.P.; Gaukel, V.

Proceedings zu 10. Workshop über Sprays, Techniken der Fluidzerstäubung und Untersuchungen von Sprühvorgängen, Berlin, 21.05.12-22.05.12
Impact of effervescent atomization on oil drop size distribution of atomized oil-in-water emulsions 2011

Schröder, J.; Werner, F.; Gaukel, V.; Schuchmann, H.P.

Proceedings of ICEF11, 11th International Congress on Engineering and Food, Athen/GR
Effect of Atomizer Geometry and Rheological Properties on Effervescent Atomization of Aqueous Polyvinylpyrrolidone Solutions 2011

Schröder, J.; Lederer, M.-L.; Gaukel, V.; Schuchmann, H.P.

Proceeding of ILASS -
Europe 2011, 24th Annual Conference on Liquid Atomization and Spray Systems, Estoril/PT
Modeling of drop sizes from effervescent atomization of gelatinized starch suspensions 2010

Schröder, J.; Schlender, M.; Sojka, P.E.; Gaukel, V.; Schuchmann, H.P.

Proceeding of ILASS - Europe 2010, 23rd Annual Conference on Liquid Atomization and Spray Systems, Brno/CZ, 2010
Modeling of drop sizes from effervescent atomization of gelatinized starch suspensions 2010

Schröder, J.; Schlender, M.; Sojka, P. E.; Gaukel, V.; Schuchmann, H. P.

Proceeding zur Konferenz ILASS - Europe 2010, 23rd Annual Conference on Liquid Atomization and Spray Systems, Brno 2010
Productivity improvement of carrot freeze drying by combination with microwave vacuum drying 2010

Rother, M., Steimle, P., Gaukel, V., Schuchmann, H. P.

Drying 2010 - Proceedings of the 17th International Drying Symposium, Magdeburg, Vol B, 1116 – 1119, 2010
Microwave Roasting – Low loss factor microwave applications 2009

Rother, M.; Gaukel, V.; Schuchmann, H.P.

Proceedings of the 12th International Conference on Microwave and High Frequency Heating, Ampere 2009. Karlsruhe, 2009: 403-406
A modular drying processor for food applications – Microwave vacuum puffing 2009

Rother, M.; Gaukel, V.; Fehr, H.; Schuchmann, H. P.

Proceedings of the 12th International Conference on Microwave and High Frequency Heating, Ampere, Karlsruhe 2009
Appearent specific heat determination of potato puree at different temperatures 2004

Kumcuoglu, S.; Tavnam, S.; Gaukel, V.

Proceedings CD of ICEF9, 7.-11.03.2004, Montpellier, France, 5 pages (2004)
Einfluss von Antigefrierproteinen auf die Rekristallisation von Eis in Modelllösungen für Eiskrem 2003

Gaukel, V.; Spieß, W.E.L.

Chem. Ing. Tech. 75, No 8, 1073 (2003). Kurzfassung zu Vortrag bei der Dechema/GVC-Jahrestagung 16.09-18.09.2003 in Mannheim
Kühlen und Gefrieren von Lebensmitteln 2002

Gaukel, V.

Tagungshandbuch zur 2. Frische und Logistik-Tagung am 24.10.2002, Krefeld, Institut für angewandte Kybernetik, Krefeld (Hg. P.M. Pastors) Seiten 219-245. (2002)
Verwendung von Antigefrierproteinen zur Reduktion von Rekristallisationsvorgängen in tiefgefrorenen Lebensmitteln 2000

Gaukel, V.; ElToukhy, N.; Spieß, W.E.L.

DECHEMA Jahrestagung in Karlsruhe 20.-22.09.2000, Abstract: Chem. Ing. Tech. 72, No. 9, 1075, 2000
Recrystallization of ice under oszillating temperature conditions during storage of a model solution 1997

Gaukel, V.; Spieß, W.E.L.

Engineering and food (ICEF7) Proceedings, suppl. 17-20 (1997)
Einfluß von Temperaturschwankungen und Zusatzstoffen auf die Rekristalisation von Eis in Modellösungen für Eiskrem 1997

Gaukel, V.; Min, S.G.; Spieß, W.E.L.

Tagung "Inter-Eis 1997" in Solingen, 8 Seiten, 24.-26. November 1997
Einfluss von Temperaturschwankungen und Zusatzstoffen auf die Rekristalisation von Eis in Modellösungen für Eiskrem 1997

Gaukel, V.; Min, S.G.; Spiess, W. E. L.

Tagung "Inter-Eis 1997" in Solingen, 8 Seiten, 24.-26. November 1997
Recrystallization of ice under oscillating temperature conditions during storage of a model solution 1997

Gaukel, V.; Spiess, W. E. L.

Proceedings Engineering of Food at ICEF 7, Brighton, suppl. 17-20, 1997
Rekristallisation von Eis bei verschiedenen Lagerbedingungen in Modellösungen für Eiskrem 1996

Gaukel, V.; Spieß, W.E.L.

DKV-Tagungsbericht (23.Jahrestagung, Leipzig) 3, 215-227, 1996
Poster
Titel Datum Autor Quelle
Eigenschaften von sprühgetrocknetem Pekmez 2009

Akkaya, Z., Schröder, J., Tavman, S., Gaukel, V., Schuchmann, H. P.

ProcessNet Fachausschuss "Trocknungstechnik", Bad Dürkheim, 11.03.-13.03.2009 & "Lebensmittelverfahrenstechnk", Lausanne/CH, 23.-25.03.2009
Health promoting food design: Incorporation of traditional Turkish concentrated fruit juices (pekmez) into spray dried and extruded food products 2010

Emin, A.; Schröder, J.; Günal, B.; Gaukel, V.; Schuchmann, H.P.; Tavman, S.

ProcessNet Fachausschuss "Agglomerations- und Schüttguttechnik" Fulda/D, 2010
Enhancement of the recrystallization inhibition activity of fish antifreeze proteins by addition of hydrocolloids in sucrose solutions 2013

Gaukel, V.; Leiter, A.; Spieß, W. E. L.

12th International Hydrocolloids Conference: Functional hydrocolloids: The key to human health, Taipei, Taiwan, 2013
Synergism of antifreeze protein type III (macrozoarces americanus) and hydrocolloids on recrystallization inhibition of ice in sucrose solutions 2014

Gaukel, V.; Leiter, A.; Spieß, W. E. L.

15th Food Colloids Conference, Karlsruhe, 2014
Synergistic effects between hydrocolloids and antifreeze proteins from fish on the recrystallization of ice in sucrose solutions 2014

Gaukel, V.; Leiter, A.; Spieß, W. E. L.

2nd Ice Binding Protein Conference, Sapporo, Japan, 2014
Verbesserung der rekristallisationshemmenden Wirkung von Antigefrierprotein III (Macrozoarces americanus) durch Hydrokolloide in Saccharoselösungen 2014

Gaukel, V.; Leiter, A.; Spieß, W. E. L.

Fachausschuss Lebensmittelverfahrenstechnik, Freising, Weihenstephan, Germany, 2014
Verringerung des Eiskristallwachstums bei der Eiskremherstellung und -lagerung mit Hilfe von Antigefrierglykoproteinen aus atlantischem Kabeljau gadus ogac 2008

Kaminska, A.; Gaukel, V.; Schuchmann, H.P.

Poster auf der ProcessNet Fachausschußsitzung Lebensmittelverfahrenstechnik in München-Weihenstephan vom 10. - 14.03.2008
Betrachtung des Öltropfenaufbruchs einer O/W-Emulsion mit einem Viskositätsverhältnis von 1 bei der "effervescent atomization" 2014

Kleinhans, A.; Gaukel, V.; Schuchmann, H. P.

Jahrestreffen der Fachgruppen Mehrphasenströmungen und Wärme- und Stoffübertragung, 24.-25.03.2014, Fulda
Einfluss der Speiseviskosität auf die 3D-Tropfengrößenverteilung im Spray bei der „effervescent atomization" von Polyvinylpyrrolidonlösungen 2013

Kleinhans, A.; Schröder, J.; Schuchmann, H. P.; Gaukel, V.

Jahrestreffen der Fachgruppen Extraktion und Mehrphasenströmungen, 19.-20.03.2014, Baden-Baden
Influence of feed viscosity on drop size evolution in axial and radial distance to the spray cone during effervescent atomization of aqueous polyvinylpyrrolidone solutions 2013

Kleinhans, A.; Schröder, J.; Schuchmann, H. P.; Gaukel, V.

Partec - International Congress on Particle Technology, 23.-25.04.2013, , Nürnberg
Influence of feed viscosity on liquid drop breakup during effervescent atomization of aqueous polyvinylpyrrolidone solutions 2012

Kleinhans, A.; Schröder, J.; Schuchmann, H.P.; Gaukel, V.

ICLASS - 12th International Conference on Liquid Atomization and Spray
Systems, Heidelberg/DE
Influence of temperature and pH value on the recrystallization inhibition activity of fish ice structuring protein 2014

Leiter, A.; Gaukel, V.

2nd Ice Binding Protein Conference, Sapporo, Japan, 2014
Einfluss von Antigefrierproteinen auf die Eisrekristallisation in Modellösungen für Eiskrem 2013

Leiter, A.; Schuchmann, H. P.; Gaukel, V.

FEI Jahrestagung 2013 "Leittechnologien für die Lebensmittelproduktion – Impulse der Gemeinschaftsforschung", Karlsruhe, 2013
Combining the advantages of freeze drying and microwave vacuum drying for carrot processing 2011

Rother, M., Steimle, P., Gaukel, V., Schuchmann, H.P.

ProcessNet Fachausschuss "Lebensmittelverfahrenstechnik", Vlaardingen, 2011
A modular drying processor for food applications – Microwave vacuum puffing 2009

Rother, M.; Gaukel, V.; Fehr, H., Schuchmann, H.P.

Proceedings of the 12th International Conference on Microwave and High Frequency Heating, Ampere 2009. Karlsruhe, 2009: 399-402
Influence of the time-temperature-profile during convective and microwave assisted roasting on physical properties of cocoa 2013

Schröder, J.; Gaukel, V.; Schuchmann, H.P.

Eurodrying'2013, Paris/FR
Influence of the time-temperature-profile during convective and microwave assisted roasting on physical properties of cocoa 2013

Schröder, J.; Gaukel, V.; Schuchmann, H.P. 

 Eurodrying'2013, Paris/FR
"Effervescent atomization" von rheologisch komplexen Fluiden 2010

Schröder, J.; Kraus, S.; Schlender, M.; Sojka, P.E.; Gaukel, V.; Schuchmann, H.P.

Chem. Ing. Tech., 82(9), 1400-1401, 2010
Vergleich von Partikel- und Produkteigenschaften bei der Sprühtrocknung mittels "effervescent atomization" und außenmischender, pneumatischer Zerstäubung 2011

Schröder, J.; Stähle, P.; Gaukel, V.; Schuchmann, H.P.

ProcessNet Fachausschuss "Trocknungstechnik" Hamburg-Harburg/D, 2011
Einfluss des Zeit-Temperatur-Profils auf die Aromaentwicklung bei der Kakaoröstung 2013

Schröder, J.; Steinhaus, M.; Schieberle, P.; Schuchmann, H. P.; Gaukel, V.

ProcessNet Fachausschuss "Lebensmittelverfahrenstechnik" Quakenbrück/D, 2013
Weizengras "grüne Graspower" durch adäquate technologische Verarbeitung 2010 Seifert, S., Rüfer, C., Bub, A., Gaukel, V., Schuchmann, H. P., Watzl, B. Lebensmittelchemie, 64 17-48, 2010
Zum Carotinoid- und Chlorophyllgehalt in Weizengras, einem neuen, funktionellen Lebensmittelzusatz 2008

Seifert, S.; Gaukel, V.; Schuchmann, H.; Rüfer, C.; Watzl, B.

37. Deutscher Lebensmittelchemikertag, Kaiserslautern 8. - 10. September 2008
Is the effervescent atomization applicable to the tasks of spray drying foods? Influence of feed viscosity on the two-phase flow inside an effervescent atomizer and its spray characteristics 2014

Stähle, P.; Gaukel, V.; Schuchmann, H. P.

Poster IUFoST 2014 - The 17th world congress of food science and technology, Montreal, Canada, 18-8-2014
Untersuchungen zum Einfluss der Zweiphasenströmung innerhalb einer "effervescent" Düse auf das Zerstäubungsergebnis 2014

Stähle, P.; Gaukel, V.; Schuchmann, H. P.

Poster Jahrestreffen der ProcessNet Fachgruppen Mehrphasenströmungen und Wärme- und Stoffübertragung, Fulda, Germany, 24-3-2014
Untersuchungen zum Einfluss des Zerstäubungsprinzips auf die Öl- und Sprühtropfengröße von kohlenhydrathaltigen Emulsionen 2013

Stähle, P.; Gorenflo, J.; Schuchmann, H. P.; Gaukel, V.

Jahrestreffen der ProcessNet-Fachgruppe Lebensmittelverfahrenstechnik 2013
Aufbau eines Messsystems zur Untersuchung der Strömungsform innerhalb eines „effervescent" Zerstäubers 2013

Stähle, P.; Schuchmann, H. P.; Gaukel, V.

Jahrestreffen der Fachgruppen Extraktion und Mehrphasenströmungen 2013, Baden-Baden/D, 2013
Oil droplet breakup during pressure-swirl atomization of protein stabilized emulsions 2019

Taboada, Martha L.; Karbstein, Heike P.; Gaukel, Volker

Jahrestreffen der ProcessNetFachgruppe Lebensmittelverfahrenstechnik, 5. – 6. März 2019, Lausanne
Vorträge
Titel Datum Autor Quelle
Spray drying of oil-in-water emulsions: oil droplet breakup during the atomization by pressure-swirl atomizers 2019

Taboada, Martha L.; Karbstein, Heike P.; Gaukel, Volker

Proceedings ILASS–Europe 2019, 29th Conference on Liquid Atomization and Spray Systems, 2-4 September 2019, Paris, France
Influence of process parameters on end-product characteristics of extruded starch-based 'half products' during microwave induced expansion 2012

Kraus S.; Schuchmann H.P.; Gaukel V.

American Association of Cereal Chemistry Annual Meeting, Hollywood, Florida, USA
Wie stelle ich Eiskrem her? 2009

Gaukel, V.

Kindervorlesung im Rahmen des WIKI-Clubs, Georgsmarienhütte. Am 15.05.2009
Kühlen und Gefrieren von Lebensmittel - Anforderungen an die Herstellungs und Distributionsverfahren für tiefgefrorene Lebensmittel 2008

Gaukel, V.

Vortrag bei der 18. Frische- und Lebensmittel-Logistik-Tagung in Bingen am 12. - 13.03.2008
Lebensmittelerwärmung durch Mikrowellen: Neue Konzepte durch Simulation 2007

Gaukel, V.; Knoerzer, K.; Regier, M.; Rother, M.; Schubert, H.; Schuchmann, H.P.

Vortrag Bei der Fresenius Fachtagung „Frische und Haltbarmachung“ am 23. - 24.10.2007
Wie stelle ich Eiskrem her?

Gaukel, V.

Vortrag bei der Badischen Gemeindeversicherung Karlsruhe, anlässlich des Regionaltages am 23.09.2006
Moderne Verfahren der Lebensmitteltechnologie – Der Weg in eine bessere Zukunft!?

Gaukel, V.

Vortrag an der Staatl. Akademie für Lehrerfortbildung in Esslingen am 27.09.2005
Einfluss von Antigefrierproteinen auf die Rekristallisation von Eis in Modelllösungen für Eiskrem 2003

Gaukel, V.; Spieß, W.E.L.

Chem. Ing. Tech. 75, No 8, 1073 (2003). Kurzfassung zu Vortrag bei der Dechema/GVC-Jahrestagung 16.09-18.09.2003 in Mannheim
Einfluss von Antigefrierproteinen auf die Rekristallisation von Eis

Gaukel, V.; Karl, A.; Spieß, W.E.L.

GVC-Fachausschuss Lebensmittelverfahrenstechnik 07.-08.03.2001 in Karlsruhe
Potential use of antifreeze proteins as recrystallization inhibitors in frozen model solutions 2001

Gaukel, V.; Karl, A.; Spieß, W.E.L.

11 th  World Congress of Food Science & Technology, Seoul, 22.-27. April 2001, (Abstract)
Einfluss von Antigefrierproteinen auf die Rekristallisation von Eis 2000

Gaukel, V.; Karl, A.; Spieß, W.E.L.

Tagung "Inter-Eis 2000" in Solingen, 8 Seiten, 13.-15. November 2000
Recrystallization of ice influenced by temperature conditions and additives during storage of a model solution

Gaukel, V.; Spieß, W.E.L.

10 th World Congress of Food Science & Technology, Sydney, 3.-8. October 1999
Rekristallisation von Eis bei verschiedenen Lagerbedingungen in Modellösungen für Eiskrem 1996

Gaukel, V.; Spieß, W.E.L.

DKV-Tagungsbericht (23.Jahrestagung, Leipzig) 3, 215-227 (1996)
Modification of the crystal structure of ice during an oscillating temperature regime

 Gaukel, V.; Spieß,  W.E.L.

In Conference Proceedings: Minimal processing of food: A challenge for quality and safety, (Cologne 6.-9.11.1996), Eds. I.D. Morton and J.A. Spring, European Federation of Food Science and Technology (1997)