Award details

Enabling technology for the processing of dough

Reference	D08174
Principal Investigator / Supervisor	Professor Michael Francis Webster
Co-Investigators / Co-Supervisors	Professor P Townsend, Professor Kenneth Walters
Institution	Swansea University
Department	Computer Science
Funding type	Research
Value (£)	231,088
Status	Completed
Type	Research Grant
Start date	01/05/1998
End date	01/11/2001
Duration	42 months

Abstract

This proposal is novel in the foods domain, providing a unique blend of multidisciplinary science, combining computational rheology, material characterisation and experimentation at the University of Wales Institute of non-Newtonian Fluid Mechanics with industrial technology. The aim is to develop appropriate rheological technology to aid optimisation and innovation in design of dough processing equipment. Mixer performance will be explored, re interaction with a range of characterised systems and a series of simplified kneading vessels. (Joint with grant D08175).

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

Associated awards:

D08175 Enabling technology for the processing of dough

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