Unsere Mitarbeiter*innen

Foto: Manuel Gutjahr

Dr. agr. Gardis von Gersdorff

Wissenschaftlerin

Abteilung: Technik der Aufbereitung, Lagerung und Konservierung

Telefon: +49 (0)331 5699 -336 / -850
Online:
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Projekte


Veröffentlichungen


Veröffentlichungen vor ATB-Zugehörigkeit

Journals

von Gersdorff, G. J.E., Kirchner, S. M., Hensel, O., & Sturm, B. (2021). Impact of drying temperature and salt pre-treatments on drying behavior and instrumental color and investigations on spectral product monitoring during drying of beef slices. Meat Science, 108525.

von Gersdorff, G.J.E. Boris Kulig, Oliver Hensel, Barbara Sturm (2020). Method comparison between real-time spectral and laboratory based measurements of moisture content and CIELAB color pattern during dehydration of beef slices. Journal of Food Engineering 294 (2021) 110419.

Raut, S.; von Gersdorff, G.J.E.; Münsterer, J.; Kammhuber, K.; Hensel, O. and Sturm, B. (2020) Impact of Process Parameters and Bulk Properties on Quality of Dried Hops. Pro-cesses, 11 (8), pp. 1-23.

Raut, S., von Gersdorff, GJE, Münsterer, J., Kammhuber, K., Hensel, O., Sturm, B. (2020). Influence of pre-drying storage time on essential oil components in dried hops (Humulus lupulus L.), Journal of the Science of Food and Agriculture. 101(6), 2247-2255.

Crichton, S.O.J., Kirchner, S.M., Porley, V.E., Retz, S., von Gersdorff, G. Hensel, O., Weygandt, M., Sturm, B. (2017). Classification of organic beef freshness using VNIR hyperspectral imaging, Meat Science 129, 20-27.

Crichton, S.O.J., Kirchner, S.M., Porley, V.E. Retz, S., von Gersdorff, G. Hensel, O., Sturm, B. (2017). High pH thresholding of beef with VNIR hyperspectral imaging, Meat Science 134, 14-17.

von Gersdorff, G.J.E., Porley, V., Retz, S., Hensel, O., Crichton, S.O.J., Sturm, B. (2017). Drying kinetics and quality parameters of dried beef (biltong) subjected to different pre-treatments, Drying Technology 36, 21-32.

Retz, S., Gersdorff, G., Porley, V., Hensel, O., Crichton, S.O.J., Sturm, B. (2017). Effect of maturation and freezing on quality and drying kinetics of beef, Drying Technology 35, 2002-2014.

Buchkapitel und Leitfaden

Sturm, B., Esper, A., …, Saleh, R.Md., von Gersdroff, G.J.E. (2019). Processing and Quality Guidelines for Organic Food Processing, http://orgprints.org/35271/ (erhältlich auf Deutsch, Englisch, Italienisch und Rumänisch).

von Gersdorff, G.J.E., Bantle, M., Hensel, O., Sturm, B. (2018). Chapter 7: Preservation of Organic Food Products - Drying and chilling/freezing of perishable foods in the organic sector, In Galanakis, C.M. (Ed), Sustainable Food Systems from Agriculture to Industry – Improving Production and Processing, Academic Press, 245-274.

Konferenzbeiträge

Raut, S., von Gersdorff, G., Wittkamp, S., Münsterer, J., Kammhuber, K., Kulig, B., ... & Sturm, B. (2019). Influence of storage time on essential oil components in dried hops.Proceedings of Eurodrying 2019, 10-12 July 2019, Torino, Italy, 86.

von Gersdorff, G. J., Kirchner, S. M., Hensel, O., & Sturm, B. (2019). First steps towards smart drying of beef slices seasoned with different pre-treatments. Proceedings of Eurodrying 2019, 10-12 July 2019, Torino, Italy.

Sturm, B., von Gersdorff, G.J.E., Raut, S., Hensel, O. (2019). SusOrgPlus – Intelligente Lebensmittelverarbeitung, natürliche Zusatz- und Farbstoffe, WiTa 2019, Kassel.

von Gersdorff, G., Shrestha, L., Raut, S., Retz, S., Hensel, O., & Sturm, B. (2018). Impact of processing temperature on drying behavior and quality changes in organic beef. In IDS 2018. 21st International Drying Symposium Proceedings (pp. 1823-1830). Editorial Universitat Politècnica de València.

von Gersdorff, G.J.E., Retz, S., Crichton, S.O.J., Hensel, O., Sturm, B. Challenges and potential of organic meat drying. Novelty day on sustainable organic foods at Nordic Baltic Drying Conference, 7-9 June, 2017, Hamburg, Germany

von Gersdorff, G., Crichton, S., Retz, S. K., Hensel, O., & Sturm, B. (2016). Drying of fresh organic beef with differnt pretreatments. In Proccedings of the 20th International Drying Symposium (IDS 2016), 7-10 August 2016, Gifu, Japan.

 


Curriculum Vitae

seit 2021 Wissenschaftliche Mitarbeiterin am Leibniz-Institut für Agrartechnik und Bioökonomie (ATB)

2016–2021 Promotion an der Universität Kassel. Titel der Dissertation: Investigation of drying behavior and color development of beef slices for development of non-invasive monitoring approaches.

2011–2015 MSc. Agrarwissenschaften, Universität Kassel

2008–2011 BSc. Agrarwissenschaften, Universität Göttingen