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
Contributors
+ Martin, P
Division:
MPLS
Department:
Engineering Science
Role:
Supervisor
+ Martin, C
Division:
MPLS
Department:
Engineering Science
Role:
Supervisor
Funding
+ Engineering and Physical Sciences Research Council; Mars UK Limited
More from this funder
Funding agency for:
Walker, A
Bibliographic Details
- Publication date:
- 2012
- Type of award:
- DPhil
- Level of award:
- Doctoral
- Awarding institution:
- University of Oxford
Item Description
- Language:
- English
- Keywords:
- Subjects:
- UUID:
-
uuid:1c54a2e6-a767-4fd3-8bf0-e2d250b7ac4a
- Local pid:
- ora:12052
- Deposit date:
- 2015-07-31
Terms of use
- Copyright holder:
- Alasdair Walker
- Copyright date:
- 2011
- Notes:
- This thesis is not currently available via ORA.
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