Modelling of the cooking of hotplate products
industrial collaborators: RHM Technology
academic collaborators: Universities of Southampton, Greenwich and Reading
initiated : 2003/04/20
last updated: 2007/06/27

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Industrial outcomes

The sensitivity of the crumpet structure to various parameters in the cooking process will allow manufacturers to concentrate effort into controlling the key variables to a tighter tolerance. This will result in more consistent product quality and may lead to the development of new hotplate products.


related resources:
  Modelling of the cooking of hotplate products
» Industrial outcomes
  Poster presentation at the Isaac Newton Institute
 
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