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Dissertation
Investigation of drying behavior and color development of beef slices for development of non-invasive monitoring approaches
(2021)
Meat drying has a long tradition worldwide and technically dried meat is increasingly valued as a low-fat snack or high-protein food product. Convection drying is widely used in industrial food preservation and has to provide high process efficiency and high product qualities, which can be contradictory. Therefore, it is important to understand the changes that occur in the product in order to develop drying strategies that consider process and product efficiency each at an acceptable level. The objective of this ...
Dissertation
Technical and Environmental Assessment of Energy and Material Production from Rural and Urban Residual Biomass
(2020-04)
Die vorliegende Arbeit umfasst Studien zur Untersuchung technischer und ökologischer Aspekte bei der Nutzung von Restbiomassen in den Nutzungspfaden Energieerzeugung und Aktivkohleproduktion. Im Mittelpunkt der jeweiligen Untersuchung stand das Verfahren zur integrierten Erzeugung von Festbrennstoff und Biogas aus Biomasse (IFBB) und dessen Einfluss auf technische und ökologische Aspekte bei der Verwertung von Restbiomassen. Im Zuge von Naturschutz- und Landschaftspflegemaßnahmen auf extensiv bewirtschafteten ...
Dissertation
Analysis of key pungent compounds in mustard products: A comparison of sensory and chemical–analytical determinations
(2020)
The consumption of mustard, horseradish and wasabi is characterized by a pungent sensation and lachrymatory effect primarily induced by allyl isothiocyanate (AITC). This study aimed to check the possible correlation between sensory-perceived pungency and the quality-determining pungency-inducing ingredients of mustard.
Primarily, the detection thresholds of sinigrin in a water-based matrix and AITC in water- and oil-based matrices were determined in a prestudy and a main study. In the prestudy, the resulting value ...