My core focus is Dairy Process Design. Design of dairy processes can begin at a very general level with decisions about product mix and overall flowsheets. This is followed by the design of individual processes and many of the designs, such as evaporators and membrane filtration plants, can be done from engineering fundamentals. One aim of this research is to develop design methodologies for as many aspects of dairy processing as possible. Such designs often require more fundamental scientific information, especially physical properties. Recently projects to obtain such information include falling-film minimum wetting rates, surface tension, contact angle, viscosity of dairy products.
Some processes in the dairy industry can be understood better by developing models. Models of ultrafiltration, cheese production and evaporator flows have been developed to show which parts of a design are most important. This work will be extended to cover many other dairy processes.
I am also interested in non-Newtonian fluid flow. CAPE has a number of devices for measuring the characteristics of non-Newtonian fluids. These are used to understand how fluids will behave in different processes. Project themes include:
- Design of dairy processes
- Integration of water, energy and components in dairy processes
- Physical properties of dairy products
- Falling film wetting in evaporators
- Protein ion-exchange
- Dielectric properties of foods
- Membrane failure diagnostics