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Award details
Heat transfer and crystallisation in confectionery fats
Reference
D01824
Principal Investigator / Supervisor
Professor Peter Fryer
Co-Investigators /
Co-Supervisors
Professor Michael Hounslow
Institution
University of Birmingham
Department
Chemical Engineering
Funding type
Research
Value (£)
131,971
Status
Completed
Type
Research Grant
Start date
11/08/1995
End date
11/08/1998
Duration
36 months
Abstract
A study of the engineering science of the crystallisation of confectionery fats is proposed. The heat transfer and crystallisation of model systems such as single fats, mixtures and cocoa butter, which will be characterised by DSC, will be examined. The project aims (i) to measure heat transfer and crystal formation as a function of engineering variables such as shear and temperature, (ii) to measure and analyse crystal size distributions, (iii) to develop computational models for the process. Experimental techniques will examine air cooling, quenching and mold solidification. The project is supported by Mars; fundamental knowledge of heat transfer and crystallisation is directly relevant to the processing of chocolate.
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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