Course: Process Driven Product Design: Cereals and Sweets, Lecture (1503-511)

Persons:

• Prof. Dr. Reinhard Kohlus (verantwortlich)
• Hartmut Dr. Rohse (begleitend)
• Hiltrud Rohenkohl (begleitend)
• Dr. Wolfgang Bindzus (begleitend)

Type of Course:

lecture

In-Class Hours Per Week:

4

Contents:

The interplay between product quality generation and process design is discussed on three examples in detail. These are sugar articles, breakfast cereals and ice cream. In all three raw material composition and targeted product attributes require specific pro-cess conditions. The approach for each product group will be worked out. Typical equipment is explained and process parame-ter are discussed. Product design aspects are including storage, packaging and quality parameter are covered as well.

In detail twin screw extruder, sugar cooker and freezer technology will be introduced. This allows to discuss the examples of breakfast cereals ex cooking extrusion, hard and soft caramel, marshmallows and ice cream.

Location:

Hohenheim

Remarks:

Zucker und Zuckerwaren; H. Hoffmann, W. Mauch, W. Untze; Behrs Verlag 1985, Science of Ice cream; C. Clark, The Royal Society of Chemistry 2004 Snack Foods Processing, R. Lusas, L. Rooney, CRC Press, Boca Raton, 2001

Module:

• 1503-510 Process Driven Product Design: Cereals and Sweets (compulsory)

eLearning:

Course in ILIAS