Microstructure and Rheology of Starch-Gelatine confectionery products as a function of manufacturing process

淀粉明胶糖果产品的微观结构和流变学与制造工艺的关系

• 批准号: ARC : LP0211915
• 负责人: Bhesh Bhandari
• 金额: $ 10.13万
• 依托单位: The University of Queensland
• 依托单位国家: 澳大利亚
• 项目类别: Linkage Projects
• 财政年份: 2002
• 资助国家: 澳大利亚
• 起止时间: 2002-01-01 至 2004-12-31
• 项目状态: 已结题
• 来源: https://researchdata.edu.au/microstructure-rheology-starch-manufacturing-process/68258
• 关键词: Microstructure; Rheology; Starch; Gelatine; confectionery

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.

淀粉-明胶糖果产品的微结构和流变学作为制造过程的函数。我们建议开发一种新的连续挤压工艺制造糖果果冻。传统上，果冻是在多步骤劳动和资本密集型批量工艺中制造的，具有批次间的可变性并且难以自动化。连续工艺提供了许多优点，包括高通量，效率，直接自动化，包括质量监测和控制。它们在这个行业中很少使用，因为无法通过基本的微观结构特性将产品要求与加工条件联系起来。该项目解决了这些关键的技术障碍，通过先进的数学建模，通过实验获得连续挤出加工的竞争优势。所提出的技术源自先进的聚合物加工和表征能力。