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Enhancing natural product extraction and mass transfer using selective microwave heating (2016)
Journal Article
Lee, C. S., Binner, E., Winkworth-Smith, C., John, R., Gomes, R., & Robinson, J. (2016). Enhancing natural product extraction and mass transfer using selective microwave heating. Chemical Engineering Science, 149, https://doi.org/10.1016/j.ces.2016.04.031

This study uses a combination of empirical observations and an analysis of mass transfer behaviour to yield new insights into the mechanism of microwave assisted extraction. Enhancements in extraction rate and yield were observed experimentally compa... Read More about Enhancing natural product extraction and mass transfer using selective microwave heating.

Characterisation of potato crisp effective porosity using micro-CT (2016)
Journal Article
Renshaw, R. C., Robinson, J. P., Dimitrakis, G., Bows, J. R., & Kingman, S. W. (2016). Characterisation of potato crisp effective porosity using micro-CT. Journal of the Science of Food and Agriculture, 96(13), 4440-4448. https://doi.org/10.1002/jsfa.7655

Background The effective porosity is an important quantitative parameter for food products that has a significant effect on taste and quality. It is challenging to quantify the apparent porosity of fried potato crisps as they have a thin irregular... Read More about Characterisation of potato crisp effective porosity using micro-CT.