Room A007 (Food Processing Lab), building 2-74
Rolighedsvej 30, 1958 Frederiksberg
Department of Food Science, University of Copenhagen (UCPH FOOD)

• Processes food by cavitation in batch or continuous mode
• Offers a wide range of applications such as extraction of ingredients, structuring of food (e.g. emulsifying, homogenizing), particle size reduction, microbial decontamination, cell disintegration, deagglomerating, and cleaning
• Ultrasonication (e.g. ultrasound extraction, microbial decontamination, and structuring of foods)
• Thermosonication (e.g. heat-assisted ultrasound extraction, microbial decontamination, and structuring of foods)
• Manosonication (e.g. pressure-assisted ultrasound extraction, microbial decontamination, and structuring of foods)
• Manothermosonication (e.g. heat- and pressure-assisted ultrasound extraction, microbial decontamination, and structuring of foods)

Lilia Ahrné, Professor

lilia@food.ku.dk  

Excellence