Dr. Szilvia Bánvölgyi - MATE Research
Overview
Dr. Szilvia Bánvölgyi is a food engineer and expert of membrane filtration technologies. One of her research areas is the application of different membrane filtration techniques such as microfiltration, nanofiltration and reverse osmosis in fruit- and vegetable processing, the concentration of valuable components in plant extracts and the optimization of operating parameters for processes. She has won Deák Ferenc Scholarship (2008/2009) and Grassalkovich Scholarship (2017/2018) with these research topics. Moreover, she focuses on the utilization of by-products and wastes generated during the industrial processes using novel extraction techniques, which can contribute to making the food industry more sustainable.
Research keywords:
Publications
Complex and mild processing of fruit juices at plant and laboratory scale using multi-stage membrane separations
https://doi.org/10.1016/j.desal.2007.11.088
https://doi.org/10.1016/j.cep.2007.12.006
https://doi.org/10.1556/AAlim.2015.0009
Recovery of valuable components by conventional and modern extraction techniques from vegetable processing wastes (e.g. beetroot peel)
https://doi.org/10.1007/s13399-021-01975-z
https://doi.org/10.3390/app12136360
https://doi.org/10.1111/jfpe.14175
Extraction of valuable components from the pomace residue after pressing, followed by solvent removal of the resulting extract by membrane separation
https://doi.org/10.3390/antiox12061175
https://doi.org/10.1556/446.2020.10001
Investigation of the concentration and de-alcoholization of red wine using membrane technology and the recovery of the resulting alcoholic by-products by coupled operations
Projects
"Support for an Excellent Research Group/Centre of Excellence in Food Science" (EFOP-3.6.3_VEKOP-16-2017-00005 project, 2019)
Title: Utilization of by-products and waste generated during vegetable and fruit processing
The objective of the project was to find the appropriate extraction method to recover the color components (betalains), polyphenols and antioxidants from beet root peel. And to determine the optimal extraction parameters such as extraction time, sample-to-solvent ratio, temperature or the solvent type and concentration.
