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Air inclusion mechanism and bubble dynamics in intermediate viscosity food systems
Reference
D11577
Principal Investigator / Supervisor
Professor Keshavan Niranjan
Co-Investigators /
Co-Supervisors
Dr Ashok Khare
Institution
University of Reading
Department
Food and Nutritional Sciences
Funding type
Research
Value (£)
234,294
Status
Completed
Type
Research Grant
Start date
03/09/1999
End date
03/09/2002
Duration
36 months
Abstract
Air inclusion into intermediate viscosity foods, i.e. those which are at least ten times more viscous than aqueous solutions but not as viscous as bread dough, is one of the fastest growing operations in the food industry. This project will address the fundamental process engineering issues relating to air inclusion mechanisms in typical 'cake batter mixes', using whisk type aerators and aim to establish mathematical models for scaling up of these aerators. The investigation will focus on establishing relationships between process conditions (e.g. power dissipation, pressure etc.) and dispersion characteristics (bubble hold-up, size distribution) in the context of rheological and interfacial properties of the continuous phase.
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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