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TU Berlin

Inhalt des Dokuments

Dr.-Ing. El Sayed Soliman

Lupe

Technische Universität Berlin
Fakultät III
Institut für Lebensmitteltechnologie und -chemie
Lebensmittelverfahrenstechnik
Sekr. GG-2


Tel.: +49 30 314 27512
Fax: +49 30 314 27557


E-Mail: FIELD OF ACTIVITY:

-       Food Analysis  

-       Sugar Crystallization and process control

-       Dextran and raffinose determination

-       Color and turbidity controlling during processing of sugar production (Softening, Salt scales, Filtration etc.)

-       Limitation of microorganisms and their products (Nitrite, Lactic acid, dextran, etc.) during extraction process of beet juice.

EDUCATION:

B.Sc.
Food Science and Technology
Assiut University, Food Science and Technology Dept., Egypt-1991
M.Sc.
Food Science and Technology
Assiut University, Food Science and Technology Dept., Egypt-1999
PhD
Food Process Engineering
TU-Berlin, Food Process Engineering, Germany-2007

FORMER POSITIONS:

03/2013 -Present
Scientific staff (Post-doc.)
TU-Berlin, Food Process Engineering, Germany
01/2008-10/2012
Lecturer
Assiut University, Food Science and Technology, Egypt
04/2008-02/2013
Consultant
Sugar factories Aarberg and Frauenfeld,  Switzerland
1999-2004
Assistant Lecturer
Assiut University, Food Science and Technology, Egypt
1992-1999
Demonstrator
Assiut University, Food Science and Technology, Egypt
 
 
 

THE VARIOUS SCIENTIFIC ACTIVITIES:
 
 
 
  • Consultant of the improvement of the processes and production qualities of some European sugar factories.
  • Representative of EnProCo Berlin GmbH, consultancy company
  • Member of Verein Deutscher Zuckertechniker (VDZ), Germany
 
  • Editorial board member (EBM) at International Journal of Food Processing Technology
  • Reviewer at Journal of Food Science and Technology
  • Member of the educational quality committee in Sugar Technology Research Institute, Assiut University (STRI).
  • Member of the educational quality committee in Faculty of Agriculture. Assiut University.
  • Board member of the central labs at the Faculty of Agriculture, Assiut University
 
RESEARCH PROJECTS:
 
 
 
  • Improvement of clarification, Evaporation and crystallization processes of beet sugar production.  Aarberg + Frauenfeld, 2013,2014
  • Nitrite in the beet sugar factories, Aarberg + Frauenfeld, 2011, 2014, Switzerland.
  • Chemical and Technological assessment of production unit of date molasses, El-Kharga, New Valley, Egypt. 2011
  • Investigation on Enzymatic Hydrolysis of Plant Residues and Wastes as a biofuel Source in the Beet Sugar Factories, Aarberg + Frauenfeld, 2010, Switzerland.
  • Investigation on the Raffinose Formation and its Effects in the Beet Sugar Production,  Aarberg + Frauenfeld 2009, Switzerland.
  • Improvement of processes and produced sugar quality in Pfeifr & langen (Jülich sugar factory), Germany from 2004-2008. September 2005- April 2008
  • Improvement of processes and produced sugar quality in Aarbeg + Frauenfeld, Switzerland. April 2006 – November 2008.
 
 

LIST OF PUBLICATIONS:

1   Abdel-Rahman, E. A.  and Floeter, E. (2014) Phsico-chemical Characterization of Turbidity in Beet Sugar Solutions, J. of Food Engineering, Manuscript Number: JFOODENG-D-14-00706, (submitted).

2   Khalifa, A.H.; E.A. Abdel-Rahman; S.A. Mohamed and F.S. Al-Barbary (2012) Characteristics of seeds and oils of some Egyptian pumpkin cultivars. J. Food and Dairy Sci., Mansoura Univ., Vol. 3 (12): 681- 697.

3   Al-Barbary, F.S.; A.H. Khalifa; S.A. Mohamed and E.A. Abdel-Rahman (2011) Evaluation and utilization of some Egyptian pumpkin (Cucurbita moschata) cultivars. J. Food and Dairy Sci., Mansoura Univ., Vol. 2 (10): 555- 567, 2011.

4   Housam-Aldeen F., Farag, M. K., Ragab, W., Abdel-Rahman, E. A. (2011) Isolation and identification of an amylolytic yeast. Journal of Assiut Agriculture.

5   Abdel-Rahman, E. A.; Smejkal, Q.; Schick, R.; El-Syiad, S. and Kurz, T. (2008) Influence of high dextran concentrations and molecular fractions on the rate of sucrose crystallization in pure sucrose solutions. Journal of Food Engineering, 84 (4) 501-508. 

6    Abdel-Rahman, E. A.; El-Geddawy, M. A.; El-Fishawy, F. A.; Kurz, T. and El-Rify, M. N. (2008) Isolation and physico-chemical characterization of mung bean starches. International Journal of Food Engineering, 4 (1).

7    Abdel-Rahman, E. A.; Schick, R. and Kurz, T. (2007) Influence of dextran on sucrose crystallization. Zuckerindustrie, 132 (6), 453-460.

8   Abdel-Rahman, E. A.; El-Geddawy, M. A.; El-Fishawy, F. A.; Kurz, T. and El-Rify, M. N. (2007) The changes in the lipid composition of mung bean seeds as affected by processing methods. International Journal of Food Engineering, 3 (5)

9   El-Rify, M.N.; El-Geddawy, M.A.H; El-Fishawy, F.A; and Abdel-Rahman, E. A. (2000) Effect of processing on the amino acid composition and protein quality of mung bean seeds. Mansoura University Journal of Agricultural Sciences, pp. 93-102.

10  El-Rify, M.N.; El-Geddawy, M.A.H; El-Fishawy, F.A; and Abdel-Rahman, E. A. (2000) Effect of some technological processes on the gross chemical composition and mineral contents of mung bean seeds. Mansoura University Journal of Agricultural Sciences, pp. 103-113.

CONFERENCE CONTRIBUTIONS:

[1] Abdel-Rahman, E. A. and Floeter, E. (2013) Physico-chemical characterization of particles cause turbidity of beet sugar solutions. 3rd ESST Conference Warsaw, Poland 5 - 8 May 2013 (Oral).

[2] Abdel-Rahman, E. A. (2009) A modified method for measurement thick juice turbidity in the sugar industries. International Chemistry Conference, Poster presentation (23-25 March 2009, Al-Madinah Al-Munawarah, Saudi Arabia).

[3] Abdel-Rahman, E. A. (2009) Investigation on thick juice and sugar qualities during beet and thick juice campaign. World Perspectives for Sugar Crops as Food and Energy Suppliers, Oral presentation (1-4 March 2009, Luxor, Egypt).

 [4] Abdel-Rahman, E. A.; Smejkal, Q.; Schick, R.; El-Syiad, S. and Kurz, T. (2007) Influence of dextran concentrations and molecular fractions on crystallization kinetics in pure sucrose solutions. World Perspectives for Sugar Beet and Cane as a Food and Energy Crop. Poster presentation (Sharm El Sheikh, Egypt March 2007).

[5] Kurz, T.; Abdel-Rahman, E. A. and Schick, R. (2007) Influence of dextran on sucrose crystallization. CITS 23rd General Assembly, Oral presentation (Warnemünde, Germany May 2007)

[6] Abdel-Rahman, E. A.; Schick, R. and Kurz, T. (2007) Einfluss von Dextran auf die Zuckerkristallisation. Frühsommertagung Technik, Pfeifer & Langen, Oral presentation (Bielefeld, Germany 31th May to 01 June 2007).

[7] Abdel-Rahman, E. A.; El-Syiad, S. and Kurz, T. (2006) Influence of high dextran concentrations and molecular fractions on the rate of sucrose crystallization in pure sucrose solutions. 13th World Congress of Food Science and Technology ‘Food is Life’, Poster presentation, (Nantes, France, September 2006).

[8] El-Rify, M.N.; El-Geddawy, M.A.H; El-Fishawy, F.A; and Abdel-Rahman, E. A. (2000) Effect of processing on the amino acid composition and protein quality of mung bean seeds. First Mansora Conference of Food Science and Dairy Technology, Oral presentation (Mansoura, Egypt, October. 2000).

[9] El-Rify, M.N.; El-Geddawy, M.A.H; El-Fishawy, F.A; and Abdel-Rahman, E. A. (2000) Effect of some technological processes on the gross chemical composition and mineral contents of mung bean seeds. First Mansoura Conference of Food Science and Dairy Technology, Oral presentation (Mansoura, Egypt, October. 2000).

[10] Abdel-Rahman, E. A. (1997) Evaluation of Mungbean seeds for technological utilization. Workshop on Mungbean crop in Egypt. Oral presentation, (National Center for Research, Cairo, Egypt, May 1997).

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