Projekt

Mapping the shearing effect of a Modular Micro Reaction System on fermented milk samples. Suggestions for optimization of the system

Udbyder

Vejleder

Sted

København og omegn

Chr. Hansen is a market leader in producing starter cultures for the dairy and food industry. Our bacterial cultures portfolio covers a great range of food products like yoghurt, cheese, wine, beer and meat. Food producers expect starter cultures to perform consistently in terms of acidification, contributing to the food preservation, texture and flavor.

Texture is one of the key parameters for fermented milk products like yoghurt. The starter cultures developed by Chr. Hansen aim to deliver premium quality products in terms of texture. Once the milk is finally fermented, manufacturing processes like pumping, cooling and filling will alter its nature from a gel to a liquid. Ideally, the product should retain the original premium quality, but some impact should be anticipated.

In order to test the effect of such processing parameters on the texture properties of a fermented milk product, we have designed a pilot treatment method. The method is based on a modular system of units that can be combined in a similar way to a small scale pilot plant.

The system provides with an excellent simulation of production stress and contributes to select and develop new starter cultures.
However, the process is not fully understood us as we do not know the importance of the different modules dimensions and shapes have, on shearing of fermented milk products, affecting their texture.

To understand how the units affect texture by calculating the shearing applied to the product at different operating conditions requires both experimental work and theoretical calculations.

The project will focus on one or more of the following:

  • Mapping the units of the system in terms of applied shearing
  • Exploring how operation parameters affect shearing
  • Modelling of the process
  • Optimization of the equipment for given product ranges

In practice, the nature of the various units of the system will be used to calculate shearing effect on yoghurt. Based on theoretical unit dimension variations, establish models for shearing effect. Subsequently, biological samples will be prepared, to test the robustness and accuracy of the models calculated and to verify optimal configuration of the system.

Outline:

A possible outline of the project could be:

  • Mapping the dimensions of the different units available
  • Theoretical estimation of the shearing effect of the units on yoghurt and optimization study
  • Measurement of fermented samples, through different configurations
  • Data analysis of all acquired data and model verification
  • Report writing

In Practice:

The project will be conducted in collaboration with the department Cultures Development at Chr. Hansen.

All experiments will be conducted at Chr. Hansen’s facilities in Hørsholm, with assistance from relevant staff.

Report writing, data analysis and model development can be done where the student prefers it. 


I samarbejde med

Chr. Hansen A/S

Forudsætninger

• You are interested in a hands-on industrial project• You have an interest and skills within fluid mechanics, rheology and mass transfer • You have skills within data analysis, mathematical modelling

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Kontakt

Virksomhed/organisation

DTU Kemiteknik

Navn

Ulrich Krühne

Stilling

Lektor

Mail

ulkr@kt.dtu.dk

Vejleder-info

Kandidatuddannelsen i Kemisk og Biokemisk Teknologi

Vejleder

Ulrich Krühne

ECTS-point

30 - 35

Type

Kandidatspeciale

OM DTU

DTU er et teknisk eliteuniversitet med international rækkevidde og standard. Vores mission er at udvikle og nyttiggøre naturvidenskab og teknisk videnskab til gavn for samfundet. 10.000 studerende uddanner sig her til fremtiden, og 5.700 medarbejdere har hver dag fokus på uddannelse, forskning, myndighedsrådgivning og innovation, som bidrager til øget vækst og velfærd.

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Anker Engelunds Vej 1
Bygning 101A
2800 Kgs. Lyngby


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CVR-nr. 30 06 09 46

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