Novel and cost effective mixing technique for anaerobic digesters in municipal wastewater treatment plants. The mixing system and the models that will be developed in this project will be useful in improving the energy efficiency of anaerobic digesters operated in many towns and cities. These improvements will help to reduce greenhouse emissions significantly and also lead to reduced household water bills, as wastewater treatment costs will decrease.
Controlling hydrate slurry flow to enable deepwater oil and gas production. This project aims to investigate the plugging of hydrate slurries in pipelines to determine under what conditions they will flow satisfactorily without forming a blockage. Hydrate blockages are expensive and hazardous occurrences in oil and gas operations, so current prevention systems aim to avoid hydrate formation altogether through over-design. These over-designed hydrate prevention systems are extremely expensive to ....Controlling hydrate slurry flow to enable deepwater oil and gas production. This project aims to investigate the plugging of hydrate slurries in pipelines to determine under what conditions they will flow satisfactorily without forming a blockage. Hydrate blockages are expensive and hazardous occurrences in oil and gas operations, so current prevention systems aim to avoid hydrate formation altogether through over-design. These over-designed hydrate prevention systems are extremely expensive to build and costly to run during the operations phase. The project intends to examine the behaviour of hydrate slurry flow as a function of the oil's properties, amount of water and degree of turbulence. Outcomes are intended to be a sophisticated approach to avoiding hydrate blockages that is safe but more efficient and less costly.Read moreRead less
Reducing land and infrastructure requirements for water evaporation from biosludge through dry stacking. Melbourne's wastewater treatment plants have limited capacity in their evaporation pans to dry residual solids from wastewater treatment processes. This project will significantly improve the efficiency of new pans by providing an alternative operating method, dry stacking, which has delivered considerable benefits to the mineral industry.
Biosolid flow, separation and activity in anaerobic lagoons. This project aims to develop a fundamental model of the complex, non-steady state flow behaviour in anaerobic lagoons. The project will develop new operating procedures and designs for large municipal, industrial and agricultural anaerobic lagoons. This will improve the efficiency of anaerobic digestion and reduce wastewater treatment costs, as well as increase renewable and sustainable biogas production. The intended outcome is a va ....Biosolid flow, separation and activity in anaerobic lagoons. This project aims to develop a fundamental model of the complex, non-steady state flow behaviour in anaerobic lagoons. The project will develop new operating procedures and designs for large municipal, industrial and agricultural anaerobic lagoons. This will improve the efficiency of anaerobic digestion and reduce wastewater treatment costs, as well as increase renewable and sustainable biogas production. The intended outcome is a validated 3D model that captures the physical and biological complexities of anaerobic lagoons. This will impact the design and operation of partner organisation lagoons, reducing capital and operating costs and improving biogas production.Read moreRead less
Food structure design. Food structure design. This project aims to use fundamental studies in multi-scale rheology and biotribology, surface sciences, soft matter physics and protein chemistry to develop new measurement capabilities and knowledge for rational food structure design. This research is intended to enable researchers and industry to quantify how oral processing (including saliva) transforms food during consumption, and to provide new instrumental measurements and know-how that assist ....Food structure design. Food structure design. This project aims to use fundamental studies in multi-scale rheology and biotribology, surface sciences, soft matter physics and protein chemistry to develop new measurement capabilities and knowledge for rational food structure design. This research is intended to enable researchers and industry to quantify how oral processing (including saliva) transforms food during consumption, and to provide new instrumental measurements and know-how that assists in defining sensory percepts in dairy foods and beverages such as creaminess in full, reduced or non-fat systems and grittiness in high protein systems.Read moreRead less
Enabling the design of superior healthy snack foods and beverages through innovative assessment of oral processing and mucosal film interactions. Reducing sugar and fat in foods generally leads to products that are perceived as less flavoursome and appealing. A significant contributor to this is the interaction of foods and beverages with oral mucosal substrates, which play a key role in perceptual processes that drive unacceptable mouthfeel sensations. This project seeks to develop and use oral ....Enabling the design of superior healthy snack foods and beverages through innovative assessment of oral processing and mucosal film interactions. Reducing sugar and fat in foods generally leads to products that are perceived as less flavoursome and appealing. A significant contributor to this is the interaction of foods and beverages with oral mucosal substrates, which play a key role in perceptual processes that drive unacceptable mouthfeel sensations. This project seeks to develop and use oral mimetic substrates to permit objective and quantified rheological and tribological responses, imitating the underlying physics occurring during food oral processing that drive dynamic sensory responses. The project aims to enable a mechanism-based approach to minimise the amounts of fat, salt and sugar required for sensory properties that meet consumer expectations.Read moreRead less
Plant based foods: Towards sustainable and acceptable meat analogues. The project aims to address the need for engineering plant-based food products to deliver a sensory experience akin to meat. The project expects to generate new knowledge on the structural drivers for emulating meat-like texture and taste within burger products. Expected outcomes of this project include new ingredients and food characterisation methodologies, including rheology and sensory, which can be employed in rational ....Plant based foods: Towards sustainable and acceptable meat analogues. The project aims to address the need for engineering plant-based food products to deliver a sensory experience akin to meat. The project expects to generate new knowledge on the structural drivers for emulating meat-like texture and taste within burger products. Expected outcomes of this project include new ingredients and food characterisation methodologies, including rheology and sensory, which can be employed in rational food structure design. This should provide significant benefits in enhancing the consumer acceptance of plant-based foods that is required to support the rapidly growing market opportunity for them and sustainable food production.Read moreRead less