Ruben Halfwerk
Scientific project manager
Biography
I have been working at Wetsus since 2018, initially working on my Ph.D. research on the use of eutectic freeze crystallization for the recovery of lactose. I gained knowledge in crystallization and different separation techniques and showed the use of EFC for lactose from proof of concept to pilot scale. After my PhD I worked in the different teams among which, Dehydration, Natural Flocculants, Sulfur theme and Desalination & Concentrates. Currently I am responsible for supporting the PhD students in their research to go from lab scale to an application.
Education
PhD, Food process Engineering, Wageningen University, The Netherlands, 2023
MSc, Thermal engineering, University of Twente, The Netherlands, 2016
BSc, Mechanical Engineering, Windesheim University of applied science, The Netherlands, 2013
Research interests
Crystallization, eutectic freeze crystallization, freeze concentration and particle analysis
Selected list of publications
- Halfwerk, R., Yntema, D. , Contreras-Davila C., Sudmalis, D., Concentrating and drying microbial flocculants (EPS): a comparison between forward osmosis, freeze concentration, evaporation and freeze drying and their effects on flocculation. To be submitted
- Halfwerk, R., Verdonk, L., Yntema, D., Van Spronsen, J., Van der Padt, A., Scaling up continuous eutectic freeze crystallization of lactose from whey permeate: A pilot plant study at sub-zero temperatures. Food Res. Int. 168, 112764. https://doi.org/10.1016/j.foodres.2023.112764 (2023)
- Halfwerk, R., Yntema, D., Van Spronsen, J., & Van der Padt, A., Recovery of lactose from simulated delactosed whey permeate by a low-temperature crystallization process. Journal of Dairy Science, 106(9), 5958–5969. https://doi.org/10.3168/jds.2023-23249 (2023)
- Halfwerk, R., Yntema, D., Van Spronsen, J., Keesman, K., Van der Padt, A., Crystallization kinetics of lactose recovered at sub-zero temperatures: A population balance model combining mutarotation, nucleation and crystal growth. J. Food Eng. 111412. https://doi.org/10.1016/j.jfoodeng.2023.111412 (2023)