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Thesis

Extrusion processing of chocolate crumb paste

Abstract:

This project considers the co-rotating twin screw extrusion of a confectionery paste comprising powdered proteins, sugars, water and fats. As is the case with many food industry products, this process has been developed experimentally with little quantitative understanding of how variations in processing conditions influence the formation of the extrudate. A variety of techniques have therefore been developed to characterise and quantify the dispersive mixing, distributive mixing and rhe...

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Authors


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Institution:
University of Oxford
Division:
MPLS
Department:
Engineering Science
Oxford college:
St Catherine's College
Role:
Author
More by this author
Division:
MPLS
Department:
Engineering Science
Role:
Author

Contributors

Division:
MPLS
Department:
Engineering Science
Role:
Supervisor
Division:
MPLS
Department:
Engineering Science
Role:
Supervisor
Publication date:
2012
Type of award:
DPhil
Level of award:
Doctoral
Awarding institution:
University of Oxford

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