Linkage Projects - Grant ID: LP0211915

Funding Activity

Website
https://dataportal.arc.gov.au/NCGP/Web/Grant/Grant/LP0211915

Funding Status
Closed

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Funded Activity Summary

Microstructure and Rheology of Starch-Gelatine confectionery products as a function of manufacturing process. We propose to develop a novel continuous extrusion process for manufacturing confectionery jellies. Jellies are traditionally manufactured in a multi-step labour and capital-intensive batch process with inter-batch variability and difficult to automate. Continuous processes offer many advantages including high throughput, efficiency, straightforward automation including quality monitoring and control. They are little used in this industry because of the inability to relate product requirements through fundamental microstructural properties to processing conditions. This project addresses these key technical obstacles to gain the competitive advantage of continuous extrusion processing, through advanced mathematical modelling informed by experimentation. The proposed techniques derive from advanced polymer processing and characterisation capabilities.

Funded Activity Details

Start Date: 01-01-2002

End Date: 31-12-2004

Funding Scheme: Linkage Projects

Funding Amount: $101,304.00

Funder: Australian Research Council

Research Topics

ANZSRC Field of Research (FoR)

Food Engineering | Food Processing | Food Sciences | Process Control And Simulation

ANZSRC Socio-Economic Objective (SEO)

Grain mill products, starch and starch products (incl. sugar, bakery products) | Processed food products and beverages not elsewhere classified |

Other Keywords

Food Engineering | Food Processing | Food Sciences | Grain mill products, starch and starch products (incl. sugar, bakery products) | Process Control And Simulation | Processed food products and beverages not elsewhere classified

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