Project Database

Our project database is grouped by IVLV key Areas and contains all projects funded by the BMWE and IVLV. The abstracts of the projects and some other documents are accessible for everybody. Registered IVLV-members have complete access to all project documents.

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340 projects found | Display

2014

Preservation of food qualityNatural oxygen scavengerDetermination of the antioxidant activity and oxygen scavenging potential of natural plant extracts

2013

Chocolate technologyMilk Powder for Chocolate IndustryInfluence of whole and skim milk powder on the crystallization properties of milk chocolates under consideration of lactose structure
Chocolate technologyFlavor ReleaseInfluence of conching on the flavour perception during chocolate consumption
Hygienic productionTa-C Coated SurfacesAdhesion tendency, wearing properties and cleaning efforts of ta-C coated surfaces applied in food processing
Hygienic productionLiquid Jet MotionStudies on the influence of the liquid jet motion on the cleaning efficiency
Compliance of packaging materialEU-HarmonisationResearch and Harmonisation Activities in Support of EU Legislation in the Field of Packaging of Foodstuffs
Filling and packaging processesUltrasonic Sealing 2Studies on the effect of melt flow on the weld quality during ultrasonic sealing and development of a method for process-related characterization of ultrasonic seal ability of packaging materials
Filling and packaging processesForming Process SimulationDevelopment of a novel simulation method for the 3-dimensional forming process of films
Filling and packaging processesSeal ContaminationDevelopment of a method for a defined contamination of films with powdery and liquid products
Filling and packaging processesEasy Opening & Ring-PullEasy opening & Ring Pull - Test procedure for determining of opening forces on ring-pull packages
Packaging materialsMicrobiological Stabilization Hop ExtractsMicrobiological stabilization of fresh products by natural hop extracts
Preservation of food qualityCureColourGreying of meat and sausage products -impact of the process from feeding over post-slaughter treatment to packaging
Preservation of food qualityNew IlluminatesImpact of new illuminants in retail markets on meats and dairy products

2012

Chocolate technologyTempering DegreeInfluence of tempering degree on cooling crystallization and flow behavior of chocolate masses
Chocolate technologyLecithinCharacteristics of lecithins deriving from different plant sources for chocolats
Chocolate technologyCocoa ButterCrystallization behaviour of cocoa butter and cocoa masses influenced by minor components
Hygienic productionSpray cleaning of processing machinesDevelopment of a simulation tool for a constructive interpretation of noozle based spray cleaning systems in food processing machines (CISim)
Hygienic productionTank cleaning SystemsInvestigations for the design of effective tank cleaning systems
Hygienic productionDesign of Pulsed Cleaning SystemsDevelopment of fluid mechanical and constructional design methods for implementation and balancing a resource-efficient pulsed cleaning system
Filling and packaging processesEmptyPackImproving the emptying behavior of packaging: identification of key interfacial parameters and development of approaches for improvement
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