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Quantifying the effect of extrusion processing of a confectionery paste Peter Martin Lecturer, Chemical Engineering & Analytical Science The University.

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Presentation on theme: "Quantifying the effect of extrusion processing of a confectionery paste Peter Martin Lecturer, Chemical Engineering & Analytical Science The University."— Presentation transcript:

1 Quantifying the effect of extrusion processing of a confectionery paste Peter Martin Lecturer, Chemical Engineering & Analytical Science The University of Manchester, UK Alastair Walker, Chris Martin Department of Engineering Science, University of Oxford, UK Benjamin Hook, Dale Cunningham, Isabella Van Damme Mars UK Ltd, Slough, UK

2 (Jiangyin City Xinda Plastics Machinery Co., Ltd.) Ingredient addition Shear & kneading Compaction Extensional flow Production Laboratory

3 Fast, quantitative characterisation Insight into significant processing phenomena Provide basis of comparison between laboratory and extruded paste

4

5 1)Rheology - Cone penetrometry 2)Mixing - Optical microscopy 3)Mixing - Multiphoton microscopy 4)Mixing - Thermogravimetric analysis Experimental characterisation techniques trialled:

6 1) Cone penetrometry Shear vane (Haighton, 1959)

7 1) Cone penetrometry Provides rapid and economical but empirical characterisation test

8 2) Optical microscopy

9 Provides quantitative measure of local dispersion of ingredients

10 3) Multiphoton microscopy (MPM) (http://www.optoiq.com, Kincade, 2007)

11 3) Multiphoton microscopy (MPM) Proteins were associated with the green channel Carbohydrates with the blue channel Other solid ingredients with the red and green channels Non-invasive method of measurement of dispersive mixing

12 4) Thermogravimetric Analysis (TGA)

13 Provides quantitative measure of distributive mixing of ingredients

14 Conclusions

15 Acknowledgements Mars & EPSRC for funding Thank you for listening…

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