Anna Junklewitz

Title: Anna Junklewitz: Innovator in Allulose Crystal Drying

Introduction

Anna Junklewitz is a notable inventor based in Wuppertal, Germany. She has made significant contributions to the field of food technology, particularly in the drying processes of allulose crystals. With a total of 2 patents to her name, her work is paving the way for advancements in this area.

Latest Patents

One of her latest patents focuses on the drying of allulose crystals. The process involves providing non-dried allulose crystals and treating them at temperatures ranging from about 25 to about 70° C. in a drying apparatus. This method aims to form an intermediate product through a series of conditioning steps. The conditioning can last from about 30 minutes to 7 hours at temperatures between 40 to 70° C. or for about 15 to 90 hours with air at a relative humidity of 30 to 60% at temperatures of 25 to 40° C. This innovative approach enhances the efficiency of drying allulose crystals, which is crucial for various applications in the food industry.

Career Highlights

Anna Junklewitz is currently employed at Savanna Ingredients GmbH, where she continues to develop her expertise in food technology. Her work has garnered attention for its practical applications and potential impact on the industry.

Collaborations

She collaborates with talented professionals such as Ulrich Bongers and Stephan Mohr, contributing to a dynamic work environment that fosters innovation and creativity.

Conclusion

Anna Junklewitz is a pioneering inventor whose work in the drying of allulose crystals is making a significant impact in food technology. Her contributions are essential for advancing the efficiency and effectiveness of food processing methods.