Fraunhofer IGB develops new product-friendly processes for sterilization and hygienization based on physical principles. In the “Aseptic Technologies” working group, food technologists and process engineers, and also other specialists, bring together their expertise to complement their research strengths. This interdisciplinary approach results in the development of new technological solutions for the product-friendly inactivation of contaminating microorganisms. Preservatives are not required for this, so foodstuffs retain their vitamins and there are no adverse effects on basic cosmetic or pharmaceutical substances.
From inactivation mechanisms to industrial implementation
The emphasis of our work here is, in the first place, to understand and describe the mechanisms by which contaminating microorganisms are inactivated during the course of the process; and secondly the interactions of the various parameters in the system (e.g. temperature, pressure, viscosity, pH value etc.). In this way the methods can be technologically optimized and implemented in a production process.
Two technological approaches are currently the main focus of our developments: microwave and pressure change technology, PCT for short. The conception, development and testing of these processes from laboratory scale to piloting on an industrial scale always takes place in close cooperation with partners from industry. In this way our scientists can respond directly to the precise requirements of the end-users of the applications.