Philipp Temme - Lehrstuhl für Prozessmaschinen und Anlagentechnik

Philipp Temme

Wiss. Mitarbeiter

Aktuelle Themen

Abitur am Arnold-Gymnasium Neustadt bei Coburg
Studium Chemie- und Bioingenieurwesen an der FAU Erlangen
Diplomarbeit am iPAT: Diskussion mechanischer Systeme zur Unterstützung des insuffizienten Herzens – Teil I: Herzumschließende Einheit
seit 2013 wissenschaftlicher Mitarbeiter am iPAT

2021

Körzendörfer A., Temme P., Lodermeyer A., Schlücker E., Hinrichs J.:
Vibrations as a cause of texture defects during the acid-induced coagulation of milk – Fluid dynamic effects and their impact on physical properties of stirred yogurt
In: Journal of Food Engineering 292 (2021)
ISSN: 0260-8774
DOI: 10.1016/j.jfoodeng.2020.110254
URL: https://www.sciencedirect.com/science/article/abs/pii/S0260877420303459?via=ihub
BibTeX: Download
Temme P., Körzendörfer A., Hinrichs J., Schlücker E.:
Vibrations as a cause of texture defects during yogurt manufacturing – Formation of vibrations and their propagation in dairy production lines
In: Journal of Food Engineering 293 (2021), Art.Nr.: 110369
ISSN: 0260-8774
DOI: 10.1016/j.jfoodeng.2020.110369
BibTeX: Download

2019

Koerzendoerfer A., Temme P., Schlücker E., Hinrichs J.:
Texture defects of fermented milk products caused by vibrations-Impact of amplitude and different process parameters.
In: JOURNAL OF DAIRY SCIENCE, NEW YORK: 2019
BibTeX: Download

2018

Körzendörfer A., Temme P., Schlücker E., Hinrichs J., Nöbel S.:
Vibration-induced particle formation during yogurt fermentation—Effect of frequency and amplitude
In: Journal of Dairy Science 101 (2018), S. 2866-3877
ISSN: 0022-0302
DOI: 10.3168/jds.2017-13905
BibTeX: Download

2016

Körzendörfer A., Temme P., Nöbel S., Schlücker E., Hinrichs J.:
Vibration-induced particle formation during yogurt fermentation - Industrial vibration measurements and development of an experimental setup
In: Food Research International 85 (2016), S. 44-50
ISSN: 0963-9969
DOI: 10.1016/j.foodres.2016.04.004
BibTeX: Download