The group is concerned with product development and the improvement of food quality and safety, especially for processed fruit and vegetables. The aim is to improve the processing and shelf life of these foods. To this end, pilot plants are used for homogenisation (even under high pressure), drying at low temperature and for the production of juices and purees. The chemical-physical and microbiological stability of the food as well as the thermo-physical and mechanical properties of the individual ingredients and the end products are also examined.

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