Surrounded by Bavarian manufacturers of beer and milk rich in tradition, the WZW has long been a premium address for basic research as well as applied and practical research, amongst others covering food process engineering.
Students at the department of food process engineering and dairy technology, for example, learn not only in theory about the various drying procedures for skimmed milk, full cream milk and whey powder, but they also have to perform these procedures themselves. The tests for vacuum drying are performed in the Memmert vacuum drying oven. At the end of the process, the milk powder is compared, in terms of water content, water activity, solubility, structure, taste, smell, consistence and colour with the samples from freeze drying and spray drying.
By the way: The first coolable Memmert vacuum drying oven was built as a customised model for the WZW.
