Responsible for the topic: Dr. Thomas Hoffmann  ( Dept.3)

Team: Dr. Sabine Geyer (Dept. 3), Dr. Martin Geyer (Dept. 6), Dr. Klaus Gottschalk (Dept. 3), Dr. Karin Hassenberg (Dept. 2), Dr. Bernd Herold (Dept. 6), Dr. Werner B. Herppich (Dept. 6), Dr. Martina Jakob (Dept. 6), Manfred Linke (Dept. 6), Pavel Maly (Dept. 3), Dr. habil. PD Annette Prochnow (Dept. 2), Dr. Oliver Schlüter (Dept. 6)

Process engineering for potatoes, carrots, onions and others
Potatoes, carrots, and onions only keep their high quality when handled gently and appropriately. As mass-produced goods they gain only very low prices regardless of the expenditures for production. In order to offer inexpensive high-quality products, the procedure chain during harvest, storage and marketing has to be optimized using modern measuring and control systems.

Measuring methods and sensors are to be developed, in order to be able to determine parameters related to the product and the environment. The information yield forms the basis for new algorithms for computer-assisted control of process phases. The new methods and techniques are tested in agricultural production plants.

For individual process phases the requirements are derived, based on a coherent examination of the process chain in harvest, storage and handling. The process phases will be optimized. The upon-harvester box filling process and box storage are examined and the performances are compared. New algorithms for climate control in storehouses are developed. Models for heat and mass transfer in potato bulks are the basis. Infrared thermographic imaging techniques are applied for an innovative approach to optimal climate control of wide areas in stores. To determine and avoid impacts on potato tubers during handling processes a miniaturized impact detector with a acceleration sensor and an electronic data acquisition system is being developed. In order to obtain the quality of washed and packaged root fruits the bactericidal and fungicidal effect of water with ozone additives will be used in a novel equipment for decontamination. The suitability for processing of a potato bulk depends on a number of factors, especially on the cooking type. The cooking type has to be developed objectively using instrumental and organoleptical examination methods. The starch content has a substantial influence. Classification of potatoes will be possible by applying a 'starch sensor' as a component of an optoelectronic sorting device repecting the starch content which is important under the aspects for processing. In order to achieve modern working conditions, fundamentals are to be developed for the ergonomic interpretation of movement analyses and a catalogue of action has to be compiled.

Topic news:  Active label technology

Research structure (overview)