Microstructure, rheology and processing of soft solid foods

PhD Student: Polly Ramesh Sukha
Supervisors: Dr. Rulande Rutgers and Dr. Bhesh Bhandari

Many soft solid foods, such as confectionery, may be manufactured/produced using either a multi-step batch process or a continuous process. Although continuous processes are typically more cost effective, the end product may not have the desirable textural properties (mouthfeel) or quality that is obtainable when using a batch process.

Ideally quantifiable physical parameters are correlated to the mouthfeel of the product, which may be measured easily when developing new products and processes in the lab and at pilot scale. This project aims to use rheological and microstructural characterisation methods to investigate the effect of the nature of the manufacturing process (continuous extrusion versus batch cooking) and the processing conditions on the microstructural and rheological properties of a limited range of soft solid food products.

Transmission Electron Microscope image of jelly confectionery product