Addressing Child Nutritional Deficiency Through Development of a Nutritious Food Based on Dried Vegetable or Fruit. A significant proportion of Australian children are deficient in nutrients that dramatically affect mental and physical development. To improve health and wellness, micronutrients must be in a palatable form and be sufficiently absorbed to improve nutritional status. To optimise stability during processing, sensory quality and metabolic absorption, appropriate micronutrient food fo ....Addressing Child Nutritional Deficiency Through Development of a Nutritious Food Based on Dried Vegetable or Fruit. A significant proportion of Australian children are deficient in nutrients that dramatically affect mental and physical development. To improve health and wellness, micronutrients must be in a palatable form and be sufficiently absorbed to improve nutritional status. To optimise stability during processing, sensory quality and metabolic absorption, appropriate micronutrient food fortification technology must be used. This project proposes a unique linkage between three distinct University faculties and Industry, to combine the development of novel fortified dried-vegetable and/or fruit leathers with an efficient process for their production, nutritional studies to assess their absorption, and target market (young children) acceptance studies.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
Industrial Transformation Training Centres - Grant ID: IC180100045
Funder
Australian Research Council
Funding Amount
$3,582,638.00
Summary
ARC Training Centre for Uniquely Australian Foods. The ARC Training Centre for Uniquely Australian Foods aims to provide a cohort of trained and industry-ready researchers who can lead the native foods industry forward. It plans to transform the native food and agribusiness sector, through the development of selected crops, foods and ingredients. The Centre will use an Indigenous governance group to oversee the process of converting traditional knowledge into branded products. Expected outcomes ....ARC Training Centre for Uniquely Australian Foods. The ARC Training Centre for Uniquely Australian Foods aims to provide a cohort of trained and industry-ready researchers who can lead the native foods industry forward. It plans to transform the native food and agribusiness sector, through the development of selected crops, foods and ingredients. The Centre will use an Indigenous governance group to oversee the process of converting traditional knowledge into branded products. Expected outcomes include technical information to support branding and market development, best practice development in social factors and legal arrangements for benefit sharing. This Centre will help drive sustainable growth of high-value products within the premium Australian food sector.
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Evaluation of High-Power Ultrasound as an Innovative Tool for Sanitation, Colour/Flavour Extraction and Fermentation Enhancement in Wine Making. The multibillion-dollar wine industry forms a significant part of the Australian economy especially in regional areas. The application of high power ultrasound (HPU) to the cleaning and disinfection of wine barrels as well as for the enhancement of wine through improved fermentation and extraction of flavours and colours from grapes will have significan ....Evaluation of High-Power Ultrasound as an Innovative Tool for Sanitation, Colour/Flavour Extraction and Fermentation Enhancement in Wine Making. The multibillion-dollar wine industry forms a significant part of the Australian economy especially in regional areas. The application of high power ultrasound (HPU) to the cleaning and disinfection of wine barrels as well as for the enhancement of wine through improved fermentation and extraction of flavours and colours from grapes will have significant benefits to this industry. It is essential that Australia also capitalise on the benefits that this technology can provide in improved processing and products, lower costs, reduction in environmental pollution, water re-use and replacement of "dirty" energy. In this way the impact on this industry will help cement Australia's position in the world wine market long into the future.Read moreRead less