| EPSRC Reference: |
GR/S35455/01 |
| Title: |
Snack Foods with Optimised Flavour Delivery |
| Principal Investigator: |
Fryer, Professor PJ |
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| Department: |
Chemical Engineering |
| Organisation: |
University of Birmingham |
| Scheme: |
Standard Research (Pre-FEC) |
| Starts: |
01 December 2003 |
Ends: |
30 November 2006 |
Value (£): |
174,508
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Summary on Grant Application Form |
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Virtually all snack foods are flavoured by the application of dust-on seasonings. A dry powder, containing all the desired flavour components is distributed over the surface of the snack. The main problem facing the snack food industry is waste, normally in the region of 10 %. This is a substantial financial loss and causes waste handling issues. The aim of this project is to determine how to improve adhesion. Work at Birmingham will characterise the adhesion of flavours, and develop an understanding of the physics of the process. Characterisation of the surface of a range of snack food bases (representing different compositions and processes) and flavour carriers will be made to establish parameters such as surface energy and surface permeability and hence important characteristics like wettability and the dynamics of spreading and absorption. Work at Nottingham and in industry will determine the optimal flavour release profile; Birmingham will develop ways of delivering and adhering these flavours to products. The work combines leading-edge techniques in flavour science, particle technology and food engineering to study a problem of direct industrial relevance.
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Key Findings |
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This information can now be found on Gateway to Research (GtR) http://gtr.rcuk.ac.uk
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Potential use in non-academic contexts |
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This information can now be found on Gateway to Research (GtR) http://gtr.rcuk.ac.uk
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Impacts |
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| Description |
This information can now be found on Gateway to Research (GtR) http://gtr.rcuk.ac.uk |
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| Date Materialised |
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Sectors submitted by the Researcher |
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This information can now be found on Gateway to Research (GtR) http://gtr.rcuk.ac.uk
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| Project URL: |
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| Further Information: |
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| Organisation Website: |
http://www.bham.ac.uk |