It is the aim to improve the production of foams as disperse multi-phase systems in order to improve the quality and consistency of bakery goods and products, and processing methods to ensure that a consistent standard is achieved. Current knowledge is primarily associated with the physical properties of such foam systems, while the chemical reactivity of gases in disperse multi-phase systems has so far been neglected. The proposed work will lead to the development of new equipment and procedures for the baking industry and extend know-how that can be applied to different processes that use emulsifying technology and foam production including industries such as cosmetics, pharmacy, medicine and food production. This project requires the co-operation of RTO'S with experience in bakery goods and, food production, processing, regulations and standards, systems analysis and process engineering. They will have the full support of the proposes during the course of the project.
Funding SchemeEAW - Exploratory awards
LE5 2HQ Leicester