Quantifying the effect of extrusion processing of a confectionery paste

Peter MartinLecturer, Chemical Engineering & Analytical ScienceThe University of Manchester, UK

Alastair Walker, Chris MartinDepartment of Engineering Science, University of Oxford, UK

Benjamin Hook, Dale Cunningham, Isabella Van DammeMars UK Ltd, Slough, UK

(Jiangyin City Xinda Plastics Machinery Co., Ltd.)

Ingredient addition

Shear & kneading

Compaction

Extensional flow

ProductionLaboratory

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

1) Rheology - Cone penetrometry

2) Mixing - Optical microscopy

3) Mixing - Multiphoton microscopy

4) Mixing - Thermogravimetric analysis

Experimental characterisation techniques trialled:

92.0

8.0

)(p

WKY

0

50

100

150

200

250

300

350

400

450

0 500 1000 1500 2000 2500 3000

Pene

trati

on, p

(0.1

mm

)

Yield, Y (g/cm2)

70 Degrees - Experimental

70 Degrees - Haighton

70 Degrees - Walker

1) Cone penetrometryShear vane

(Haighton, 1959)

1) Cone penetrometry

• Provides rapid and economical but empirical characterisation test

2) Optical microscopy

2) Optical microscopy

• Provides quantitative measure of local dispersion of ingredients

3) Multiphoton microscopy (MPM)

(http://www.optoiq.com, Kincade, 2007)

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

4) Thermogravimetric Analysis (TGA)

4) Thermogravimetric Analysis (TGA)

• Provides quantitative measure of distributive mixing of ingredients

Conclusions

Acknowledgements

• Mars & EPSRC for funding

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