Would you like to make a difference in the
world of cookies and cakes? And learn about industrial production of cookies on
high end machines?
We need you to help us learn how different dough
parameters and composition impact the baking of cookies and how best to
optimize our ovens.
The ideal output will be a cookie model where it will be
possible to obtain an energy or speed optimized baking profile.
Cookie production is following a growing middleclass and
the demand is increasing. Cookie producers are demanding better ovens, higher
capacity, hygienic design, faster start-up, higher quality and more.
Designing the right size of oven for a certain type of
cookie/cake can be something of a challenge. Having a mathematical model would
help choosing the right baking profile and the requirements for the oven.
The dough plays a huge role. Dough consists of water,
flour, sugar, fat and minor components. Flour varies depending on origin and
can vary considerably from region to region.
We would like you to determine how baking is impacted by
different parameters such as:
Heating profile (convection, radiation,
transmission, temperature, etc.)
Impact of moisture in the oven chamber
Impact of dough composition
The output of the project can be cookie baking model that
as input takes:
various process parameters
We offer you
The chance to work with industrial cookie production
using the number one brand in the business.
In Skovlunde, Denmark we have to full baking lines for
cookie and cracker test production.
At DTU you will have access to various ovens, modelling
tools, and laboratories.
You are …
A masters student looking for a masters project. You have
a background within food technology and/or chemical engineering. And, you just
love cookies. :-) You also happen to be pretty good with mathematical modelling
and don't mind doing laboratory work to obtain your parameters for your model.
Would you like to know more?
You are very welcome to contact Assistant
Professor Aberham Hailu Feyissa at National Food Institute, Technical
University of Denmark, building 227 room 140. E-mail: firstname.lastname@example.org.
Telephone: +45 45 25 27 72.
In Late 2017 Bühler acquired Haas-Meincke in Skovlunde.
Meincke produces complete high-end cookie baking lines including highly
specialized dough forming machinery and ovens. Bühler has continuous focus on
R&D and university cooperation paving the way for high end machines and
future employment possibilities.
I samarbejde medBühler