BBSRC Portfolio Analyser
Award details
Reaction in flowing food fluids: agglomeration and fouling
Reference
SYS04664
Principal Investigator / Supervisor
Professor Peter Fryer
Co-Investigators /
Co-Supervisors
Institution
University of Birmingham
Department
Chemical Engineering
Funding type
Research
Value (£)
126,298
Status
Completed
Type
Research Grant
Start date
24/04/1996
End date
23/04/2000
Duration
48 months
Abstract
Food fluids such as milk are thermally unstable, and poly-flow and temperature conditions, reaction may give favourable results, such as texture development, or harmful fouling. This application seeks funds to investigate the engineering factors which govern both processes. A computational model for reaction in flowing food fluids will be developed and validated, incorporating data on milk agglomeration kinetics and physical properties obtained in collaboration with the BBSRC Centre for Biochemical Engineering. This will be used to develop understanding of interactions between shear, temperature and product chemistry.
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
Systems - ROPA (SYS) [1994]
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