Award details

Molecular basis of failure properties of biopolymer films

Reference	BBS/E/F/00041791
Principal Investigator / Supervisor	Dr Reg Wilson
Co-Investigators / Co-Supervisors
Institution	Quadram Institute Bioscience
Department	Quadram Institute Bioscience Department
Funding type	Research
Value (£)	63,457
Status	Completed
Type	Institute Project
Start date	01/04/2004
End date	30/06/2007
Duration	39 months

Abstract

Biopolymer fracture is a key determinant of the sensory texture of low moisture foods such as biscuits, pasta, crackers and many breakfast cereals. The susceptibility of products to fracture is extremely important during processing, packing, transport and storage. Such breakage is costly in terms of both lost product and in the amount of handling equipment and packaging required to prevent its occurrence. The fracture and related mechanical properties of dry foods are governed by the physico-chemical structure and properties of the biopolymer within the food. Although some aspects of the behaviour of these materials can be explained using models developed for synthetic polymers, very little is actually known about what happens at the molecular level during fracture. The combination of infrared microspectroscopy with mechanical property and microscopy skills at IFR teamed with the extensive experience in physico-chemical characterisation of biopolymers at the UoN now provide a novel and unique opportunity to directly and systematically investigate the mechanism of fracture at the molecular level in complex biopolymeric systems. We believe this approach will solve a long standing and fundamental problem in food materials science. This work will provide a rational basis for the design of novel and improved products and contribute to the development of sustainable agriculture and new raw materials for the bioscience industry.

Summary

unavailable

Committee	Closed Committee - Agri-food (AF)
Research Topics	X – not assigned to a current Research Topic
Research Priority	X – Research Priority information not available
Research Initiative	X - not in an Initiative
Funding Scheme	X – not Funded via a specific Funding Scheme

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