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TU Berlin

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Dr.-Ing. Karl Schlumbach

Karl Schlumbach
Lupe

Technische Universität Berlin
Fakultät III
Institut für Lebensmitteltechnologie und -chemie
Lebensmittelverfahrenstechnik
Seestraße 13
13353 Berlin
Sekr. GG2


Tel.: +49 30 314 27516
Fax: +49 30 314 27557

E-Mail:

 Research: Sugar

  • Small scale crystallization (3-5 l) and process control
  • Inclusion of colorants into sucrose crystals during evaporative crystallization
  • Analysis of colorants (molecular weight, origin)
  • Determination solubility of technical sucrose solution
  • Image analysis of sugar crystals in solutions

 

 Awards:

  • Award from "Verein Deutscher Zuckertechniker" for the best publication "Color transfer into sucrose crystallized from mixed juices" in Sugar Industry (141, pp 97-104).

  

Publications:

  • Schlumbach, K.; Scharfe, M.; Flöter, E. (2018). Color inclusion in sugar crystals grown in blended beet and cane syrups. Proceedings of the XXV AvH Symposium, 38-48.
  • Schlumbach, K.; Tschernich, J.; Flöter, E. (2018). Thermal treatment of technical sucrose solutions of beet and cane origin. Sugar Industry, 143(7), 406-413.
  • Schlumbach, K.; Schwenkler, M.; Flöter, E. (2018). The influence of the linear growth velocity on the properties of sucrose crystals produced from mixed syrups. Journal of Food Process Engineering, 41(4), e12678.
  • Schlumbach, K., Scharfe, M., & Flöter, E. (2017). Effect of quality and origin of technical sucrose solutions on the inclusion of colorants into the sugar crystal matrix. Journal of the Science of Food and Agriculture, 98(8), 2953-2963.
  • Abraham, K.; Schlumbach K.; Thiesing D.; Flöter E. (16.08.2017): Insights into dextran analysis and dextran affected processing problems. Proceedings of the annual Congress of SASTA 2017.
  • Schlumbach, K., Pautov, A., & Flöter, E. (2017). Crystallization and analysis of beet and cane sugar blends. Journal of Feed Engineering, 196, 159-169.
  • Abraham, K.; Hagen, S.; Schlumbach, K; Rohde, A.; Flöter E. (2017). Некоторые аспекты применения декстраназы в сахарных растворах. САХАР. (5).
  • Abraham, K.; Hagen, S.; Schlumbach, K., Rohde, A., & Flöter, E. (2016). Dextranase Application in Sucrose Solutions – Towards a better Understanding. International Sugar Journal, 118(1412), 582-588.
  • Schlumbach, K., Scharfe, M., & Flöter, E. (2016). Color transfer into sucrose crystallized from mixed juices. Sugar Industry, 141(2), 97-104.
  • Abraham, K.; Schlumbach, K.; Rohde, A.; Flöter, E. (2016). Analysis and Benefit of the Enzymatic Hydrolysis of Dextran in the Sugar Process. Proceedings of the annual congress of Association of Sugar Technicians of Latin America and the Caribbean (ATALAC) and Association of Sugar Technicians of Mexico (ATAM).
  • Abraham, K.; Schlumbach, K.; Rohde, A.; Flöter, E. (2015). Enzymatic Decomposition of Dextran in Sucrose Solutions. Proceedings of the annual congress of Association of Sugar Technicians of Latin America and the Caribbean (ATALAC) and Association of Sugar Technicians of Mexico (ATAM).
  • Schlumbach, K., Pautov, A., Göckeritz, L., Bagherzadeh, A., & Flöter, E. (2015). Controlled sucrose crystallization at pilot-plant scale. Sugar Industry, 140(8), 500–507.
  • Reineke K., Schlumbach, K., Baier, D., Mathys, A. & Knorr, D. (2013): The release of dipicolinic acid  -  The rate-limiting step of Bacillus endospore inactivation during  the  high pressure thermal sterilization process. International journal of food microbiology, 01/2013; 162(1):55-63.
  • Reineke,  K.,  Doehner, I., Schlumbach, K., Baier, D., Mathys, A. & Knorr, D. (2012): The  different  pathways  of spore germination and inactivation in dependence  of  pressure  and  temperature.  Innovative Food Science & Emerging Technologies, 01/2012; 13:31-41.

 

Presentations & Posters:

  • Schlumbach, K., Scharfe, M., Flöter, E. (12.04.2018). Color inclusion in sugar crystals grown in blended beet and cane syrups. XXVth Symposium Andrew van Hook - Reims. [presented by K. Schlumbach]
  • Schlumbach, K., Schwenkler, M., Tschernich, J., Scharfe, M., Flöter, E. (05.03.2018). Co-Produktion von Zucker – Auswirkungen auf die Produktqualität. ProcessNet - Jahrestreffen der Fachgruppe Lebensmittelverfahrenstechnik mit Lebensmittelbiotechnologie – Berlin. [presented by E. Flöter]
  • Abraham, K., Schlumbach K., Thiesing D., Flöter E. (16.08.2017): Insights into dextran analysis and dextran affected processing problems. 90th Annual Congress of SASTA - Durban. [presented by K. Abraham]
  • Schlumbach, K.; Scharfe, M.; Flöter, E. (23.05.2017): Effect of quality and origin of technical sucrose solutions oncolorant inclusion into sucrose crystals. ESST Conference 2017 – Dresden [presented by K. Schlumbach]
  • Schlumbach, K.; Rudolph, S.; Flöter, E. (23.05.2017): A simple theoretical approach of modeling colorinclusion into sucrose crystals. ESST Conference 2017 – Dresden [presented by K. Schlumbach]
  • Schlumbach, K.; Flöter, E. (23.05.2017): From beet to sugar – Small scale sugar production. ESST Conference 2017 – Dresden [presented by K. Schlumbach]
  • Schlumbach, K.; Flöter, E. (23.05.2017): From beet to sugar – Services, capabilities & plans. ESST Conference 2017 – Dresden. [presented by K. Schlumbach]
  • Schlumbach, K.; Scharfe, M.; Schwenkler, M; Rudolph, S.; Pautov, A.; Flöter, E. (24.03.2017): Erkenntnisse zum Farbeinbau während der Zuckerkristallisation aus gemischen (Rohr/Rübe) Säften. Hauptversammlung VDZ Nord - Werningerode. [presented by K. Schlumbach]
  • Abraham, K.; Schlumbach, K.; Rohde, A. Flöter, E. (31.08.2016): Analysis and Benefit of the Enzymatic Hydrolysis of Dextran in the Sugar Process. ATAM-Congress – Veracruz, Mexico [presented by A. Rohde]
  • Abraham, K.; Hagen, S.; Schlumbach, K.; Flöter, E. (18.05.2016): Dextranase Application in Sucrose Solutions – Towards a better Understanding. Sugar Industry Technologists (SIT) Conference – New York [presented by E. Flöter]
  • Abraham, K.; Hagen, S.; Schlumbach, K.; Flöter, E. (15.04.2016): Enzymeinsatz zur Optimierung des Zuckerproduktionsprozesses. Innovationsforum der Stern-Wywiol-Gruppe - Ahrensburg [presented by K. Abraham]
  • Abraham, K.; Hagen, S.; Schlumbach, K.; Flöter, E. (18.03.2016): Enzymatischer Abbauprozess des Dextrans und Effekte auf die Kristallisation. Hauptversammlung Verein Deutscher Zuckertechniker (Zweigverein Nord)- Wernigerode [presented by K. Abraham]
  • Schlumbach, K. (22.02.2016): The Chemistry of Sugars – Effect on Quality. Advanced Training Programme for the Sugar Industry – Berlin [presented by K. Schlumbach]
  • Abraham, K.; Hagen, S.; Schlumbach, K.; Flöter, E. (10.08.2015): Enzymatic Decomposition in Sucrose Solutions. ATAM-Congress - Antigua, Guatemala [presented by A. Rohde]
  • Schlumbach, K.; Pautov, A.; Scharfe, M.; Flöter, E. (13.05.2015): Color transfer into the sucrose crystallized from mixed juices. ESST Conference 2015 – Reims. [presented by K. Schlumbach]
  • Abraham, K.; Hagen, S.; Schlumbach, K.; Flöter, E. (13.05.2015): Enzymatic Decomposition of Dextran in Sucrose Solutions (Poster). ESST Conference 2015 – Reims. [presented by K. Schlumbach]
  • K. Schlumbach, A. Pautov, E. Flöter (17.03.2015): Farbeinbau in Zuckerkristalle während der Co-Produktion von Rüben- und Rohrsaft. ProcessNet - Jahrestreffen der Fachgruppe Lebensmittelverfahrenstechnik mit Lebensmittelbiotechnologie – Magdeburg. [presented by K. Schlumbach]
  • Schlumbach, K. (2014): Analysis of beet and cane sugar blends during sugar crystallization. ESST Scientific Meeting – Essen. [presented by K. Schlumbach]
Teaching
MSc/BSc Thesis
Supervision
Please do requests for BSc and MSc-Thesis 3 month in advance of your preferred start

Ongoing since 2013
PR
Thermische Verfahren (BSc)
Coordination, Design and Teaching of Lab Course
since
SS15
IV
Informationsmanagement
Support
since
WS 13/14
PJ
Von der Rübe zum Zucker (PIW) (BSc)
Design and Teaching of Course
since
WS13/14
UE
Spezielle Aspekte der Lebensmittelverfahrenstechnik (MSc)
Design and Teaching of Seminars, Support
SS 13 - SS 16
PR
"Rühren" (Mechanische Verfahren) (BSc)
Design and Teaching of Lab Course
since
WS 12/13
PR
"Zucker" (Chemische Verfahren) (BSc)
Teaching
SS 13

Others:

  • Senior Engineer of the group
  • Design of plants and experimental setups in the technical center and laboratory 
  • Coordination and supervision of internal and external research projects
Curriculum vitae
since 03/2016


Senior Engineer
TU Berlin, Food Process Engineering
09/2012 - 03/2016
Research Associate
TU Berlin, Food Process Engineering
06/2011 – 09/2011
Product Developer
Manildra Group, AUS
04/2010 – 04/2011
Student Assistant
TU Berlin
10/2006 – 08/2012
Studies: Food Technology
TU Berlin

 

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