Understanding of structure development in drying droplets through the stickiness paradigm (2004-2006)
Source: https://about.uq.edu.au/experts/project/18886 Parent: https://about.uq.edu.au/experts/346
Abstract
The aims of this research are to develop a new model for multicomponent droplet drying. This model will provide predictions of conditions where composition variation exists in the drying particles. Validation of the model will be made using a novel instrument to measure the in-situ development of surface stickiness during drying. Stickiness is an important issue encountered during drying and handling of some key food and consumer materials. Currently there is no technique to measure the evolution of stickiness during drying. Key outputs will include the model the instrument and the development of efficient methods to generate the multicomponent data.
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Experts
Dr Tony Howes
First Year Engineering Academic Advisor : Faculty of Engineering, Architecture and Information Technology
Emeritus Professor Bhesh Bhandari
Affiliate of Centre for Nutrition and Food Sciences : Centre for Nutrition and Food Sciences : Queensland Alliance for Agriculture and Food Innovation
Emeritus Professor : School of Agriculture and Food Sustainability : Faculty of Science
Grant type : ARC Discovery Projects
Funded by : Australian Research Council