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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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Role:
Supervisor
Role:
Supervisor
Institution:
University of Oxford
Oxford college:
St Catherine's College
Department:
Mathematical,Physical & Life Sciences Division - Engineering Science
Publication date:
2012
Type of award:
DPhil
Level of award:
Doctoral
URN:
uuid:1c54a2e6-a767-4fd3-8bf0-e2d250b7ac4a
Local pid:
ora:12052

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