Modelling soft filled viscoelastic solids. Wheat flour doughs are made in vast quantities daily, and improvements in processing, especially in sheeting (rolling) and extrusion are needed. To enable this we will create a novel mathematical description of the material which will be useful for predicting the shapes of processed products. Wheat breeding cycles can be shortened by using the model rheological parameters, since baking quality is closely linked to dough rheology. A number of Australian ....Modelling soft filled viscoelastic solids. Wheat flour doughs are made in vast quantities daily, and improvements in processing, especially in sheeting (rolling) and extrusion are needed. To enable this we will create a novel mathematical description of the material which will be useful for predicting the shapes of processed products. Wheat breeding cycles can be shortened by using the model rheological parameters, since baking quality is closely linked to dough rheology. A number of Australian wheats will be considered and their rheologies will be compared.Read moreRead less
Soft solids rheology and filled elastomeric networks. Elastomeric networks that have imbedded particles are considerably more difficult to model than unfilled networks because the imbedded particles deform the trajectory of the chains. Any treatment must incorporate this dual nature of the network. Our work will address this important issue with particular reference to two important materials - liquid crystalline elastomers and bread dough. We aim to produce an accurate mathematical description ....Soft solids rheology and filled elastomeric networks. Elastomeric networks that have imbedded particles are considerably more difficult to model than unfilled networks because the imbedded particles deform the trajectory of the chains. Any treatment must incorporate this dual nature of the network. Our work will address this important issue with particular reference to two important materials - liquid crystalline elastomers and bread dough. We aim to produce an accurate mathematical description of filled soft viscoelastic solids, which include compressibility and yielding - two important new features.Read moreRead less
Ink jet microfluidic spray drier for making high quality microencapsulated bioactive particles and nanosized particles. The proposal addresses National Research Priority area 3 (Frontier Technology). This work will develop a new, simple and effective method for producing designer smart particles that have better functional properties as well as improved uniformity for application in the food and pharmaceutical industries. The project will train graduates who will be able to make a high-level con ....Ink jet microfluidic spray drier for making high quality microencapsulated bioactive particles and nanosized particles. The proposal addresses National Research Priority area 3 (Frontier Technology). This work will develop a new, simple and effective method for producing designer smart particles that have better functional properties as well as improved uniformity for application in the food and pharmaceutical industries. The project will train graduates who will be able to make a high-level contribution to these Australian industries. This will also mark a development in Australia¡¯s nanotechnology capability in the bio-area.Read moreRead less
Surface Modification of Spray-Dried Powders By Surface-Active Proteins. Internal wall deposits in spray dryers lead to product degradation and pose fire hazards. This situation has limited the manufacturing of high value bio-food powders by the Australian bio-food and dairy industry, which exports 13% of the milk powder in the world. The specific economic benefits to Australia from this project arise from innovative surface modification of powder particles by proteins, development of scientific ....Surface Modification of Spray-Dried Powders By Surface-Active Proteins. Internal wall deposits in spray dryers lead to product degradation and pose fire hazards. This situation has limited the manufacturing of high value bio-food powders by the Australian bio-food and dairy industry, which exports 13% of the milk powder in the world. The specific economic benefits to Australia from this project arise from innovative surface modification of powder particles by proteins, development of scientific instruments and predictive tools based on Computational Fluid Dynamics (CFD). These outcomes will lead to production of free flowing powders from bio-food materials.Read moreRead less
Understanding of structure development in drying droplets through the stickiness paradigm. The aims of this research are to develop a new model for multicomponent droplet drying. This model will provide predictions of conditions where composition variation exists in the drying particles. Validation of the model will be made using a novel instrument to measure the in-situ development of surface stickiness during drying. Stickiness is an important issue encountered during drying and handling of so ....Understanding of structure development in drying droplets through the stickiness paradigm. The aims of this research are to develop a new model for multicomponent droplet drying. This model will provide predictions of conditions where composition variation exists in the drying particles. Validation of the model will be made using a novel instrument to measure the in-situ development of surface stickiness during drying. Stickiness is an important issue encountered during drying and handling of some key food and consumer materials. Currently, there is no technique to measure the evolution of stickiness during drying. Key outputs will include the model, the instrument, and the development of efficient methods to generate the multicomponent data.Read moreRead less