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

淀粉-明胶糖果制品的微观结构和流变性与制造工艺的关系。我们建议开发一种新的连续挤压工艺来制造糖果果冻。传统的果冻生产是一个多步骤的劳动和资本密集型的批次过程，批次之间的变化和难以自动化。连续过程有很多优点，包括高吞吐量、高效率、直接自动化，包括质量监控和控制。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，以获得连续挤压加工的竞争优势，通过先进的数学模型，通过实验。提出的技术源于先进的聚合物加工和表征能力。

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.