Department of Food Engineering studies modern processes of food manufacture including their mathematical modelling. Long term efforts are being made to study high pressure processing of foods. The research programme is focused on thermal conditions during pressure treatments. This department cooperates with other laboratories to study the influence of high pressure on allergens, microorganisms and nutritionally important quality parameters of selected foods, mainly of plant origin (e.g. fruit-vegetable juices). It also deals with the sterilization of powdered foods by dry heat and with new methods of microbial decontamination of cut vegetable. Great pains are also taken to do research in new foods based on egg white protein with high satiety effect that can contribute to the solution of obesity in population (e.g. protein slices, noodles). This research includes the design of small laboratory equipment that enables the production of limited quantities of these foods for clinical testing. The studies of physical properties of foods, including the operation of their database, represent another long term issue.

we offer the following services:

• determination of mechanical, rheological, thermal and pouring properties of foods

• services of the database of physical properties of foods (provision of numerical data on rheological, thermal, mass, electrical and other properties)

• design, calculations and experimental verification of processes and equipment

• testing of machinery and equipment

• consultancy concerning microwave technology implemented in food processing and development and production of convenience

• meals intended primarily for final treatment with microwave and hot-air heating

• measurement of food temperatures in cooling chain using fluoroptic system and thermocamera

• microbial decontamination of powdered foods with dry heat

• development and verification of high pressure pasteurization of various kinds of foods

• mathematical modelling of thermal processes

Our institute is beneficiary of the project of the 7. FP HighTech Europe, details see http://www.hightecheurope.eu/.

First HighTech Europe Workshop on novel packaging technologies (http://www.hightecheurope.eu/)
Location: SALIMA, International Food Fair Brno, Czech Republic, Date: 4th of March 2010


Posters 2009

Allergenicity of main celery allergen rApi g1 and high pressure treatment
Milan Houska,*1, Milena Kminkova1 , Jan Strohalm 1, Ivana Setinova 2, Martina Heroldova 3, Pavla Novotna 1, Stanislava Honzova 2, Helena Vavrova 3,
Petr Kucera 3, Alexandra Proskova 1
1 Food Research Institute Prague,
2 Center of Immunology - Imumed, Prague
3 Department of Allergology and Clinical Immunology of the Faculty Hospital Kralovske Vinohrady,Prague, Czech Republic

Thermal diffusivity estimation of mashed potatoes and olive oil at high pressure
Ales Landfeld, Jan Strohalm, Milan Houska, Karel Kyhos, Karel Hoke, Rudolf Zitny1
Food Research Institute Prague,
1Czech Technical University in Prague, Czech Republic

Posters 2008

VLIV VÝŠE TEPLOTY A DOBY VÝDRŽE NA OBSAH LYKOPENU A BARVU HOMOGENÁTU Z RAJČAT
Novotná P. 1, Holasová M. 1, Fiedlerová V. 1, Zelený F. 2, Zelená E. 2, Průchová J. 1, Strohalm J. 1, Kýhos K. 1, Houška M. 1
1-Výzkumný ústav potravinářský Praha
2-Výzkumný ústav rostlinné výroby, Praha

Posters 2005

Changes in Hulless Barley Nutritional Quality During Grain Processing and Utilisation
Kateřina Vaculová1, Dana Gabrovská2, Josef Prokeš3, Jarmila Ouhrabková2, Karel Hoke2, Milan Houška2, Jana Rysová2 and Ivana Paulíčková2
1 Agrotest, Agricultural Testing, Advisory Services and Research, Ltd., Havlickova 2787, 767 01 Kromeriz, Czech Republic, e-mail: vaculova@vukrom.cz,  www.vukrom.cz.
2 Food Research Institute Prague, Radiova 7, 102 31 Praha, Czech Republic, www.vupp.cz
3 Research Institute of Brewing and Malting Praha, Malting Institute Brno, Mostecka 7, 614 00 Brno, Czech Republic, www.beerresearch.cz

Workshop on high pressure utilisation in the food industry
Praha, hotel Baroko, 30.5.2008
►více zde

High Pressure Effect on the Biomaterials and its Application
Pozvánka na seminář VÚPP 2.11.2006
>>>více zde

Database of surface heat transfer coefficients for model foods placed into the display cabinet
Database was prepared by Ales Landfeld, Karel Hoke and Milan Houska
>>>more here