Award details

Ultrasound determination of the pressure induced phase behaviour of fats and proteins in food

Reference	D11911
Principal Investigator / Supervisor	Professor Megan Povey
Co-Investigators / Co-Supervisors	Professor Eric Dickinson, Dr R Owusu Apenten
Institution	University of Leeds
Department	School of Food Science and Nutrition
Funding type	Research
Value (£)	235,572
Status	Completed
Type	Research Grant
Start date	15/04/2000
End date	15/04/2003
Duration	36 months

Abstract

Pressure has profound effects on proteins and on the nucleation of fat crystals, offering new ways of processing food. However, developments are restricted by the lack of fundamental data on the effects of pressure on proteins and on fat crystallisation. We propose to measure the PVT diagram and compressibility of fats and proteins at pressures up to 250 MPa. We propose to study proteins in solution and at the water/oil interface in oil-in- water emulsions. Fats will be measured in the bulk, emulsified in water and dispersed in mineral and groundnut oil. More restricted measurements will be made up to 800 MPa in a high-pressure rig. Pressure-induced and temperature-induced changes will be compared.

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

I accept the terms and conditions of use (opens in new window)

export PDF file

back to list new search