Physical properties of apple pomace relevant to drying: image analysis, gravimetric characterization and rheology
- Beschreibung
Apple pomace is a heterogeneous by-product of apple juice production. Its physical properties influence how it can be handled, spread and dried, but these properties may change substantially as moisture is removed. This project will characterize selected properties of apple pomace across drying, using image processing, gravimetric measurements and rheological tests. Image analysis will quantify particle morphology and dimensional changes with drying; gravimetric methods will determine moisture content and density; and rheological measurements will characterize the behavior of moist and dry pomace in a stream of air. The results will provide a basis for improving apple-pomace drying.
- Beschreibung des interdisziplinären Teils des Projekts
- This project connects agricultural and food sciences, process engineering, and data analysis. Apple pomace is an agricultural by-product, but its potential use depends on its behavior during processing. Understanding its physical properties can therefore link questions about biomass utilization with practical requirements for drying and handling.
- Projektzeitraum
- Wintersemester 2026/2027
- Bewerbungszeitraum
- 12. bis 26.10.2026
- Durchführung
- semesterbegleitend
- Details zu Projektzeitraum und Durchführung
Apple pomace contains peel, pulp and seed fragments, and its composition and structure can vary with apple variety and juice-processing conditions. These features may affect water removal, shrinkage and the movement or spreading of the material during drying and therefore may require different handling at different moisture levels. Combining gravimetric measurements with image analysis and rheology can provide complementary information on mass loss, visible structure and mechanical behavior. The project will focus on measurable properties relevant to drying and handling of apple pomace.
Objective
To evaluate selected physical properties of apple pomace relevant to drying and determine how they vary with moisture content.
Methodology
Apple pomace will be obtained from an apple juice processing factory and stored under suitable conditions to maintain the moisture content and other properties. Moisture content will be measured gravimetrically using a suitable oven-drying reference method. Images of fresh and dry pomace will be collected using fixed high-definition camera under optimal lighting arrangement, background and scale reference. Images will be analyzed using dedicated algorithm to determine:
- projected particle area and equivalent diameter;
- aspect ratio, circularity or other shape descriptors;
- visible particle count and size distribution;
- change in projected sample area or dimensions between fresh and dry pomace.
Pomace particles will be subjected to air separation using pneumatic conveyor test rig. Other interaction properties will be measured, all on fresh and dry pomace.
- Studienfach
- offen für alle Studienfächer
- Betreuende
- Janvier Ntwali, Dr. Iris Ramaj, Khandoker Ahammad, Prof. Dr. Joachim Müller
- Institut
- Institut für Agrartechnik (440) (ATS)
- Sprache
- deutsch/englisch
- Teilnehmendenanzahl
- min. 2, max. 2
- Arbeitsaufwand
-
ca. 180 Stunden pro Teilnehmende:r
| 6
ECTS-Punkte
Arbeitsaufwand (Stunden und ggf. ECTS) sind ungefähre Angaben. Die tatsächlich vergebenen ECTS-Punkte ergeben sich aus der tatsächlich geleisteten Arbeit.
- Für dieses Projekt ist kein Motivationsschreiben des Studierenden erforderlich
- Projektart
- experimentell
- Lernziele
-
Die Teilnehmende lernen in diesem Projekt:
The student will gain experience in experimental design, sample handling, gravimetric analysis, image processing, rheometry and statistical data interpretation. The project could be extended to a master’s thesis after discussion.
- Anmerkungen für Studierende
- Schlagworte
- Apple, Drying, Biomass, Image processing, rheology