Volker Gaukel

Priv. Doz. Dr. rer. nat. Volker Gaukel

  • Google Scholar: 7bujksAAAAJ

    Postanschrift: Kaiserstr. 12
    Liefer- und Besucheranschrift: Gotthard-Franz-Straße 3
    Geb. 50.31, 4. OG
    D-76131 Karlsruhe

     

    Foto: christoph bastert PHOTOGRAPHIE

Aufgabenbereiche

  • Leitung der Arbeitsgruppe "Thermophysikalische Prozesse"
  • Stellvertretende Institutsleitung
  • Verwaltung und Organisation von Instituts- und Drittmitteln
  • Personalverwaltung des Instituts
  • Vorlesungen und Betreuung von Studierenden
  • Stundenplanreferent der Fakultät Chemieingenieurwesen und Verfahrenstechnik
  • Mitglied im Fachausschuss "Campus Management"

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Zeitschriften / Vorträge / Poster / Proceedings

Publikationsliste Zeitschriften


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
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
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
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
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. doi:10.1111/jfpp.15753
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
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
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
Thermal Hysteresis and Bursting Rate in Sucrose Solutions with Antifreeze Proteins.
Kiran-Yildirim, B.; Gaukel, V.
2020. Chemical engineering & technology. doi:10.1002/ceat.201900418
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
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
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
2017
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
2016
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 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
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
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
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
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
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
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

Publikationsliste Bücher und Buchbeiträge


2017
Gefriertrocknung : Die industriell perfektionierte Variante einer alten Technik.
Gaukel, V.
2017. Obst und Gemüse haltbar machen. Ed.: Martin Wurzer-Berger, 93–98, Edition Wurzer & Vilgis
2016
Rheology of Emulsions.
Schuch, A.; Schuchmann, H. P.; Gaukel, V.
2016. Encyclopedia of Membranes. Ed.: E. Drioli, 1738–1739, Springer Berlin Heidelberg. doi:10.1007/978-3-642-40872-4_1884-1
Food Freezing: Crystal Structure and Size.
Leiter, A.; Gaukel, V.
2016. Reference module in food science. Vol. 2016. Hrsg.: Geoffrey W. Smithers, 8 S., online, Elsevier. doi:10.1016/B978-0-08-100596-5.03109-7
Investigation on the Usage of Effervescent Atomization for Spraying and Spray Drying of Rheological Complex Food Liquids and on the Resulting Particle and Product Properties.
Kleinhans, A.; Schröder, J.; Stähle, P.; Gaukel, V.; Schuchmann, H. P.
2016. Process-Spray : functional particles produced in spray processes. Ed.: Udo Fritschning, 843–902, Springer International Publishing
Emulsion Characterization.
Gaukel, V.; Schuchmann, H. P.; Bernewitz, R.
2016. Encyclopedia of Membranes. Ed.: E. Drioli, 682–683, Springer Berlin Heidelberg. doi:10.1007/978-3-642-40872-4_1867-3
Measurement of Emulsions’ Drop Size Distribution.
Gaukel, V.; Bernewitz, R.; Schuchmann, H. P.
2016. Encyclopedia of Membranes. Ed.: E. Drioli, 695–696, Springer Berlin Heidelberg. doi:10.1007/978-3-642-40872-4_1885-1
Cooling and Freezing of Foods.
Gaukel, V.
2016. Reference module in food science. Vol. 2016. Hrsg.: Geoffrey W. Smithers, 3 S., online, Elsevier. doi:10.1016/B978-0-08-100596-5.03415-6
Microwave-assisted drying.
Gaukel, V.; Siebert, T.; Erle, U.
2016. The Microwave Processing of Foods. Ed.: M. Regier, 152–178, Elsevier. doi:10.1016/B978-0-08-100528-6.00008-5
2012
Tropfengrößenmessmethoden in der Emulgiertechnik.
Gaukel, V.; Bernewitz, R.
2012. Emulgiertechnik : Grundlagen, Verfahren und Anwendungen. Hrsg.: K. Köhler, 55–88, Behr’s
2005
Kühlen und Gefrieren.
Gaukel, V.; Behsnilian, D.
2005. Lebensmittelverfahrenstechnik : Rohstoff, Prozesse, Produkte. Hrsg.: H.P. Schuchmann, 277–310, Wiley-VCH Verlag

Publikationsliste Proceedings


2019
Spray drying of oil-in-water emulsions: oil droplet break-up during the atomization by pressure-swirl atomizers.
Taboada, M. L.; Gaukel, V.; Karbstein, H. P.
2019. 29th European Conference on Liquid Atomization and Spray Systems : Paris : 2-4 September 2019
2018
Spray drying of high viscous food concentrates: Investigations on the applicability of an Air-Core-Liquid-Ring (ACLR) nozzle for liquid atomization.
Wittner, M. O.; Karbstein, H. P.; Gaukel, V.
2018. Proceedings of 21st International Drying Symposium, Valencia, S, September 11-14, 2018. Ed.: J.A. Cárcel, 1221–1228, Editorial Universidad Politècnica de València (Editorial UPV). doi:10.4995/ids2018.2018.7289
2015
Performance of Twin-Fluid Atomizers for Atomization of Viscous Solutions.
Mlkvik, M.; Stähle, P.; Gaukel, V.; Zaremba, M.; Jedelsky, J.; Jícha, M.
2015. EFM14 - experimental fluid mechanics 2014 : Cesky Krumlov, Czech Republic, 18 - 21 November 2014 ; [9th International Conference Experimental Fluid Mechanics 2014. Ed.: / ed. Petra Dančová, Curran Associates, Inc. doi:10.1051/epjconf/20159202052
Influence of the Primary Breakup Conditions on the Droplet Size of the Spray Generated by Twin Fluid Atomizers.
Mlkvik, M.; Zaremba, M.; Stähle, P.; Schuchmann, H. P.; Gaukel, V.; Jedelský, J.
2015. 21st International Conference Engineering Mechanics 2015 Svratka, Czech Republic, May 11 –14, 2015, 204–205, Paper 110
2014
Investigation of near nozzle flow of high viscous liquid in twin-fluid atomizers.
Mlkvik, M.; Stähle, P.; Gaukel, V.; Schuchmann, H. P.; Jedelsky, J.
2014. Proceedings. The 25th International Symposium on Transport Phenomena, ISTP-25, Krabi, Thailand, 2014
A Real-time Process Analysis System for the Pulsation Detection and Measurement in Spray Processes.
Klaiber, M. J.; Kleinhans, A.; Stähle, P.; Gaukel, V.; Simon, S.
2014. Proceedings ILASS - Europe 2014, 26th Annual Conference on Liquid Atomization and Spray Systems, 8-10 September 2014, Bremen, Germany
2013
Influence of mixing chamber length and liquid viscosity on the effervescent atomization of maltodextrin solutions.
Stähle, P.; Schuchmann, H. P.; Gaukel, V.
2013. ILASS - Europe 2013, 25th Annual Conference on Liquid Atomization and Spray Systems
Impact of oil content on effervescent atomization of oil-in-water emulsions.
Kleinhans, A.; Stähle, P.; Schröder, J.; Gaukel, V.; Schuchmann, H. P.
2013. ILASS 2013 : 25th European Conference Liquid Atomization & Spray Systems, Chania, Crete, 1 - 4 September 2013 ; proceedings. Ed.: Manolis Gavaises, 381–386
Influence of the time-temperature-profile during convective and microwave assisted roasting on physical properties of cocoa.
Schröder, J.; Gaukel, V.; Schuchmann, H. P.
2013. Proceedings. EuroDrying’2013. The 4th European Drying Conference, Paris, France, Oct 02, 2013 - Oct 04, 2013
2012
Influence of pressure and microwave power on the drying-kinetics of extruded starch-based half products during microwave vacuum drying.
Kraus, S.; Schuchmann, H. P.; Gaukel, V.
2012. 18th International Drying Symposium, IDS 2012, November 11–15, 2012, Xiamen, China
Ortsabhängigkeit des Flüssigkeitsaufbruchs bei der effervescent atomization von Polyvinylpyrrolidonlösungen.
Kleinhans, A.; Schröder, J.; Schuchmann, H. P.; Gaukel, V.
2012. Proceedings. 10. Workshop über Sprays, Techniken der Fluidzerstäubung und Untersuchungen von Sprühvorgängen, SPRAY 2012, Berlin, 21.05.12-22.05.12, Technische Universität Berlin (TU Berlin)
2011
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. Food process engineering in a changing world : Proceedings of the 11th International Congress on Engineering and Food (ICEF11), Athens, Greece, May 22 - 26, 2011. Ed.: P. S. Taoukis, Cosmosware
Effect of Atomizer Geometry and Rheological Properties on Effervescent Atomization of Aqueous Polyvinylpyrrolidone Solutions.
Schröder, J.; Lederer, M.-L.; Gaukel, V.; Schuchmann, H. P.
2011. Proceeding of ILASS - Europe 2011, 24th Annual Conference on Liquid Atomization and Spray Systems, 5th to 7th Sept. 2011, Estoril, Portugal
2010
Productivity improvement of carrot freeze drying by combination with microwave vacuum drying.
Rother, M.; Steimle, P.; Gaukel, V.; Schuchmann, H. P.
2010. Drying 2010 : proceedings of the 17. International Drying Symposium (IDS 2010), Magdeburg, Germany, 3 - 6 October 2010. Vol. B. Ed.: E. Tsotsas, 1116–1119, Docupoint
Modeling of drop sizes from effervescent atomization of gelatinized starch suspensions.
Schröder, J.; Schlender, M.; Sojka, P. E.; Gaukel, V.; Schuchmann, H. P.
2010. ILASS - Europe 2010 : proceedings of 23rd European Conference on Liquid Atomization and Spray Systems, 6 - 8 September 2010, Brno, Czech Republic. Ed.: Matěj Forman, 7 S
2009
Microwave Roasting - Low loss factor microwave applications.
Rother, M.; Gaukel, V.; Schuchmann, H. P.
2009. AMPERE 2009 : proceedings of the 12th International Conference on Microwave and High Frequency Heating ; 7 - 10 September 2009, Forschungszentrum Karlsruhe, Germany / KIT, Karlsruhe Institute of Technology. Ed.: L. Feher, 403–406, Forschungszentrum Karlsruhe (FZKA)
A modular drying processor for food applications - Microwave vacuum puffing.
Rother, M.; Gaukel, V.; Fehr, H.; Schuchmann, H. P.
2009. AMPERE 2009 : proceedings of the 12th International Conference on Microwave and High Frequency Heating ; 7 - 10 September 2009, Forschungszentrum Karlsruhe, Germany. Ed.: L. Feher, 399–402, Forschungszentrum Karlsruhe (FZKA)