Drying and rehydration of food emulsions

Lead Research Organisation: University of Surrey
Department Name: Chemical Engineering

Abstract

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

Publications

10 25 50

Studentship Projects

Project Reference Relationship Related To Start End Student Name
EP/R512217/1 01/10/2017 31/01/2022
1949136 Studentship EP/R512217/1 01/10/2017 28/02/2022 Solomon Melides
 
Description Work is still ongoing and pending publication however key findings thus far indicate that fat significantly impacts on wettability of polysaccharide films. We have, thus far, found that fat impedes spreading of water proportional to the fat content however this effect seems to be lost at fat coverage <1%.
Exploitation Route The work is still ongoing however, pending future results, this work could lead to further research to eventual amend baby formula to increase wettability.
Sectors Agriculture, Food and Drink

 
Description 1 Year ERASMUS+ at AgroParisTech & INRAe 
Organisation AgroParisTech
Country France 
Sector Academic/University 
PI Contribution I have worked for many years in the Food Science Industry, and as such, I have been able to share this scientific knowledge with the host institution. AgroParisTech conducts much research in the Food Sciences and so I can pass on practice information from industry. I have also brought a equipment from my home university so the host has gain equipment as well.
Collaborator Contribution The host institution has a very strong expertise in surface tensions and inter-facial forces, much more than the home institution which are proving to be invaluable for my current research. Further more, a key member of the academic teams is based at INRAe located at AgroParisTech so working inc lose proximity to this supervisor has bore much in eh was of fruitful outcomes for the project.
Impact Work is still ongoing but a paper is currently being written on the work done at the host institution
Start Year 2019
 
Description Droplets 2019 
Form Of Engagement Activity Participation in an activity, workshop or similar
Part Of Official Scheme? No
Geographic Reach International
Primary Audience Other audiences
Results and Impact Poster Presentation and 'Flash' Presentation at the Droplets 2019 International Conference, which lead to interesting and fruitful discussion and contacts with other academics in the field.
Year(s) Of Engagement Activity 2019
URL https://droplets2019.co.uk/
 
Description Wetting on Soft or Micro-structured Surfaces (Similar) 
Form Of Engagement Activity Participation in an activity, workshop or similar
Part Of Official Scheme? No
Geographic Reach International
Primary Audience Other audiences
Results and Impact Poster Presentation and 'Flash' Presentation at the WE-Heraeus-Stiftung 'Wetting on Soft or Microstructured Surfaces' Seminar which lead to interesting and fruitful discussion and contacts with other academics in the field.
Year(s) Of Engagement Activity 2019
URL https://www.we-heraeus-stiftung.de/veranstaltungen/seminare/2019/wetting-on-soft-or-microstructured-...