Manufacture of chewy confectionery
| industrial collaborators: | Leaf UK |
| academic collaborators: | University of Wales, Aberystwyth |
| initiated : | 2003/04/20 |
| last updated: | 2007/05/22 |
 |
 |
Consistency of flavour, colour and texture in Chewits is determined by the continuous cooking and mixing of two components. This Faraday Partnership project aimed to develop predictive mathematical models relating the effect of process parameters on the rheological properties of the non-Newtonian confectionery mass. A variety of well-established techniques and advanced numerical methods were used to address the following questions:
- What influence do the mixers have on the final consistency?
- How do the fluids interact in the mixing process?
Project staff and support
Gemma Bowers (Postgraduate Faraday Associate, University of Wales, Aberystwyth)Russell Davies (Academic supervisor, University of Wales, Aberystwyth)
Howard Everett (Industrial supervisor, Leaf UK)
Heather Tewkesbury (Technology Translator, Smith Institute)
This project was carried out at the University of Wales, Aberystwyth, in conjunction with Leaf UK. It was supported by an EPSRC industrial CASE studentship, through the Faraday Partnership for Industrial Mathematics. Start date: October 2000; duration: 3 years.