Discovery Projects - Grant ID: DP0771339

Funding Activity

Website
http://dataportal.arc.gov.au/NCGP/Web/Grant/Grant/DP0771339

Funding Status
Closed

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Funded Activity Summary

Mullins-type effects in soft filled viscoelastic solids. Bread dough is made in vast quantities daily, and improvements in processing,especially sheet rolling,are needed,and to enable this we propose to create a novel mathematical description of the material. Also, wheat breeding cycles can be drastically shortened by using knowledge of dough rheology, since baking quality is closely linked to rheology. The mathematical framework can then be applied to other filled viscoelastic systems, and work on liquid crystals may be used to develop artificial muscle material, once their rheological description and behaviour are known.

Funded Activity Details

Start Date: 14-03-2007

End Date: 30-06-2010

Funding Scheme: Discovery Projects

Funding Amount: $280,985.00

Funder: Australian Research Council

Research Topics

ANZSRC Field of Research (FoR)

Food Processing | Chemical Engineering Not Elsewhere Classified | Food Sciences | Condensed Matter Physics—Structural Properties

ANZSRC Socio-Economic Objective (SEO)

Rubber products | Grain mill products, starch and starch products (incl. sugar, bakery products) | Physical sciences |

Other Keywords

Chemical Engineering Not Elsewhere Classified | Condensed Matter Physics—Structural Properties | Food Processing | Food Sciences | Grain mill products, starch and starch products (incl. sugar, bakery products) | Physical sciences | Rubber products

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