Drying and rehydration of food emulsions

食品乳液的干燥和复水

• 批准号: 1949136
• 金额: --
• 依托单位: University of Surrey
• 依托单位国家: 英国
• 项目类别: Studentship
• 财政年份: 2017
• 资助国家: 英国
• 起止时间: 2017 至 无数据
• 项目状态: 已结题
• 来源: https://gtr.ukri.org/projects?ref=studentship-1949136
• 关键词: Drying; rehydration; food; emulsions

The proposed PhD is to investigate the in vitro phase of swallowing hydrated foods and the biomechanics involved. The project will commence with understanding and controlling 3d printing of porous foods. This will investigate foodstuff and the environment to generate a porous product which will be hydrated and then passed through an in vitro device to simulate swallowing. The hydration kenetics with be understood through various methods and then used to design a model system ready for use in an in vitro model swallowing system. The biomechanics with be observed and recorded to allow better understanding of swallowing solid foods with the particular interest in a tool to aid in the development of foods for the elderly and those with dysphagia

拟议的博士学位是研究吞咽水合食物的体外阶段和所涉及的生物力学。该项目将从理解和控制多孔食品的3d打印开始。这将研究食品和环境，以生成多孔产品，该多孔产品将被水合，然后通过体外装置以模拟吞咽。通过各种方法理解水合动力学，然后用于设计准备用于体外模型吞咽系统的模型系统。观察和记录生物力学，以便更好地理解吞咽固体食物，特别是对帮助开发老年人和吞咽困难患者食物的工具感兴趣