Mixing, demixing, melting and aeration: thermomechanical extrusion for current and future materials
Lead Research Organisation:
University of Nottingham
Department Name: Sch of Biosciences
Abstract
Thermomechanical extrusion developed by the plastics industry is now a production method of choice by much of the food industry and is used for the production of foods, feeds (companion and livestock animals plus fish), conversion for bioenergy and ingredient manufacture. Companies have a wealth of know-how for their products, but this tacit knowledge is severely challenged when dealing with different biomaterials. By investing in the science behind the complex processes (both from the perspective of the manufacturing procedures and the biomaterials) occurring during extrusion processing it may be possible to develop the knowledge and skills to support businesses to move forward and thus drive growth. The companies supporting the project act as consultants to many manufacturers (equipment and final products) and therefore it is in the interest of everybody involved that resultant scientific understanding is readily disseminated and used to support different businesses.
Publications
Beech D
(2022)
Effect of popping water content and amylose/amylopectin ratio on the physical properties of expanded starch products with different shear histories
in International Journal of Food Science & Technology
Beech D
(2022)
Effect of amylose/amylopectin ratio and extent of processing on the physical properties of expanded maize starches
in International Journal of Food Science & Technology
Studentship Projects
Project Reference | Relationship | Related To | Start | End | Student Name |
---|---|---|---|---|---|
EP/R513283/1 | 01/10/2018 | 30/09/2023 | |||
2103150 | Studentship | EP/R513283/1 | 01/10/2017 | 06/12/2023 | Daniel Beech |
EP/T517902/1 | 01/10/2020 | 30/09/2025 | |||
2103150 | Studentship | EP/T517902/1 | 01/10/2017 | 06/12/2023 | Daniel Beech |
Description | Summer School 2018 |
Form Of Engagement Activity | Participation in an open day or visit at my research institution |
Part Of Official Scheme? | No |
Geographic Reach | International |
Primary Audience | Schools |
Results and Impact | GCSE and 6th form students from 21 different schools across the UK as well as undergraduate students from the USA (Oregon State University) visited the university's Food Science department as part of a summer school event. Practical demonstrations were carried out in the food science laboratory which the students participated in and were invited to discuss and ask questions about both the activities themselves and the research being carried out in the department. |
Year(s) Of Engagement Activity | 2018 |