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Yielding of weak particulate gels via fractures: Ageing of food emulsions
Reference
D17326
Principal Investigator / Supervisor
Dr Gary Barker
Co-Investigators /
Co-Supervisors
Dr David Hibberd
,
Dr Brian Hills
,
Professor Alan Mackie
,
Dr Robert Penfold
,
Dr Margaret Robins
,
Dr Andrew Watson
Institution
Quadram Institute Bioscience
Department
Food Materials Science Division
Funding type
Research
Value (£)
223,740
Status
Completed
Type
Research Grant
Start date
01/07/2002
End date
30/06/2005
Duration
36 months
Abstract
Certain food emulsions, pharmaceutical preparations and agro-chemical products may form weak particulate gels. The metastability of this state controls the shelf life and texture of many colloidal systems. While the generic physical collapse mechanisms are unknown, there is evidence that fractures develop. We aim to test the hypothesis that fracture formation and propagation are central to gel ageing. Real time discrete particle tracking, in conjunction with both CSLM and MRI, will be used to quantitatively characterise the evolution of depletion flocculated monodisperse emulsions formed by a new industrial technology. Brownian dynamics and stochastic stress flow simulations will elucidate the process mechanisms necessary for the development of a theory describing the shelf life of many industrially relevant colloidal formulations.
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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