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Quantifying the effect of extrusion processing of a confectionery paste

Quantifying the effect of extrusion processing of a confectionery paste. Peter Martin Lecturer, Chemical Engineering & Analytical Science The University of Manchester, UK Alastair Walker, Chris Martin Department of Engineering Science, University of Oxford, UK

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Quantifying the effect of extrusion processing of a confectionery paste

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  1. Quantifying the effect of extrusion processing of a confectionery paste Peter Martin Lecturer, Chemical Engineering & Analytical Science The University of Manchester, UK Alastair Walker, Chris Martin Department of Engineering Science, University of Oxford, UK Benjamin Hook, Dale Cunningham, Isabella Van Damme Mars UK Ltd, Slough, UK

  2. Ingredient addition Extensional flow Shear & kneading Compaction (Jiangyin City Xinda Plastics Machinery Co., Ltd.) Production Laboratory

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

  4. Experimental characterisation techniques trialled: • Rheology - Cone penetrometry • Mixing - Optical microscopy • Mixing - Multiphoton microscopy • Mixing -Thermogravimetric analysis

  5. 1) Cone penetrometry Shear vane (Haighton, 1959)

  6. 1) Cone penetrometry • Provides rapid and economical but empirical characterisation test

  7. 2) Optical microscopy

  8. 2) Optical microscopy • Provides quantitative measure of local dispersion of ingredients

  9. 3) Multiphoton microscopy (MPM) (http://www.optoiq.com, Kincade, 2007)

  10. 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

  11. 4) Thermogravimetric Analysis (TGA)

  12. 4) Thermogravimetric Analysis (TGA) • Provides quantitative measure of distributive mixing of ingredients

  13. Conclusions

  14. Acknowledgements • Mars & EPSRC for funding Thank you for listening…

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