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 activity:

Utility model No. 22454
Thermally macerated grape-juice with addition of L-ascorbic acid

Utility model No. 21951
Fruit-vegetable juice

Utility model No. 21830
Device to carry out insect inactivation by means of controlled atmosphere

Utility model No. 21725
Rape juice enriched with resveratrol

Utility model No. 20924
Vegetable beverage with addition of dry whey

Our institute is beheficiary of the project ICE-E, more info see at www.ice-e.eu.

Utility model No. 21502
Cold tomato-broccoli sauce

Utility model No. 21488
Device for non-toxic, efficient, environment friendly inactivation of isect pests based on controlled atmosphere in stored grains with maintenance of biological quality thereof

Utility model No. 21423
Grape juice with low glycid

"HighTech Europe news - Knowledge auction"

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 2010
allergenicity of Main Birch allergen rBet v1 and high pressure treatMent
I. Setinova 2, M. Kminkova 1, J. Strohalm 1, M. Heroldova 3, P. Novotna 1, S. Honzova 2 , H. Vavrova 3, P. Kucera 3, A. Proskova 1, M. Houska 1
1 Food Research Institute Prague, 2 Center of Immunology, Imumed, 3 Department of Allergology and Clinical Immunology of the Faculty Hospital Kralovske Vinohrady,Prague

Proteinový plátek z kombinované bílkoviny
Kýhos K., Novotná P., Strohalm J., Ouhrabková J., Vavreinová S., Houška M.
Výzkumný ústav potravinářský Praha, v.v.i

Quasi adiabatic compression heating of selected foods
Ales Landfeld, Jan Strohalm, Radek Halama, Milan Houska,
Food Research Institute Prague, Czech Republic

Sledování údržnosti čerstvých, čerstvých tlakem ošetřených a čerstvých mražených ovocno-zeleninových šťáv
Eeban V., Eichlerová E., Průchová J., Strohalm J., Gabrovská D., Houška M.
VÚPP, v.v.i.


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 2007
Změny obsahu vybraných vitaminů a hygienické a senzorické jakosti naklíčených zrn pšenice ošetřených vysokým tlakem (460kB)
Holasová M.1, Fiedlerová V.1, Gabrovská D.1, Gřesová P.2, Houška M.1, Loučková K.2, Mašková E.1, Paulíčková I.1, Průchová J.1, Strohalm J.1
1 VÚPP Praha,v.v.i., 2 Beskyd Fryčovice, a.s


Posters 2006
Nutriční hodnocení pohanky a její potravinářské využití (824kB)
Gabrovská 1 D., Vavreinová11 S., Rysová 1 J., Ouhrabková 1 J., Paulíčková 1 I., Hoke1 K., Houška M. , Prokeš 2 J., Helánová 2 A.
1 Výzkumný ústav potravinářský Praha, Radiová 7, Praha 10, 102 31, 2 VÚPS a.s., Sladařský ústav Brno, Mostecká 7, 614 00 Brno


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


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