Award details

Water migration during processing and storage of foods and food ingredients

Reference	JE616394
Principal Investigator / Supervisor	Dr Imad Farhat
Co-Investigators / Co-Supervisors	Professor J Mitchell, Professor Andrew Taylor
Institution	University of Nottingham
Department	Sch of Biosciences
Funding type	Research
Value (£)	58,692
Status	Completed
Type	Research Grant
Start date	28/04/2002
End date	28/04/2003
Duration	12 months

Abstract

Water migration processes play a defining role in food processing and shelf life. The understanding of mass transfer during processing (drying, re-hydration, cooking, etc.) and storage relies on the availability over a wide range of conditions (composition and physical state, temperature, time, etc.) of reliable data on water sorption isotherms, mobility and distribution. The proposal aims at acquiring the necessary equipment to study water migration in foods with particular emphasis on the following scientifically and industrially important aspects: (i) Establish water sorption/desorption isotherms over a range of temperatures for typical foods and food ingredients of different physical and molecular properties. The results will be utilised for the understanding of water migration during processing and storage by determining diffusivity coefficients and gradients for water migration. (ii) Study the distribution of water during the drying of food half-products (typically non-expanded extrudants), cereal grains, etc. and its subsequent redistribution during storage. (iii) Study the migration of water during storage of multicomponent/multiphase foods.

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	Joint Equipment Initiative 2001 (JE6) [2001]
Funding Scheme	X – not Funded via a specific Funding Scheme

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