Award details

Reaction engineering of thermal flavour generation

Reference	D17368
Principal Investigator / Supervisor	Professor Andrew Taylor
Co-Investigators / Co-Supervisors
Institution	University of Nottingham
Department	Sch of Biosciences
Funding type	Research
Value (£)	220,384
Status	Completed
Type	Research Grant
Start date	01/10/2002
End date	01/10/2005
Duration	36 months

Abstract

Novel on line analyses (FT-IR, API-MS and fibre optics) will be built into reactors to follow the formation of colour, volatile and non-volatile flavour compounds from the Maillard reaction as well as following the physical state of the matrix. The reactors will operate under well-defined conditions of temperature, time and water content. The aim is to measure the interlinked efforts of composition and processing conditions on colour and flavour quality in food-based systems and to build kinetic models that can describe these relationships. Laboratory scale investigations will be complemented by studies on the heat and mass transfer issues that occur during the typical dehydration of foods like biscuits, snack products or breakfast cereals. The kinetic models will be applied to larger reactors simulating the non- ideal conditions of heat and mass transfer typically found in the food industry. (Joint with grant 17369).

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:

D17369 Reaction engineering of thermal flavour generation

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