MSc søges til specialeprojekt " Identify structural differences in starch based wine gums during storage at 55 °C and at 25 °C" at KMC AMBA

Expires in 11 days

Identify structural differences in starch based wine gums during storage at 55 °C and at 25 °C

Linking the microstructures and rheology data to the changes in properties during storage at different temperatures

Storage at 55 °C is mandatory for starch based wine gums

A wine gum is produced by boiling the wine gum mass at high temperature and high pressure to compensate for the lack of water. Thereby the gelling agent is activated, which in this case is starch. Afterwards the wine gum mass is deposited into shapes stamped into molding starch and placed in a heating chamber for 48 hours at 55 °C. Finally the wine gums are stored at ambient temperature for two weeks to ensure the water is distributed equally in the entire wine gum.

Trials have shown, that the storage at 55 °C isn’t only reducing water in the product. Wine gums that have been stored at 55 °C are more elastic and coherent compared to wine gums stored at 25 °C, even though reaching the same level of water content. Something is happening to the structure of the wine gum that differs at 25 °C compared to 55 °C. A theory can be, that the high temperature increases the mobility of water and thereby promotes rearranging of the molecules within the wine gum. Another theory could be linked to retrogradation – that the retrogradation is limited or absent at 55 °C and therefore the storage at 25 °C is changing the structure more than it is changing at 55 °C.

Knowledge can lead to better solutions

By understandig the changes we hope to be able to both optimize the storage conditions and to develop even better starch solutions for the industry.

The challenge

Techniques are needed to measure and observe changes in the structures of the wine gum. It can be reology, microscopy or other types of techniques.

The identified useful techniques then can be applied to samples produced at different conditions. The main factors are temperature, time and humidity. It could also be different types of starches or the composition of the carbohydrates used.

The candidate

The candidate does not need to have knowledge about wine gums, but needs to have or gain insight into the food matrix and the processing of a wine gum.

Because it is expected that several techniques need to be combined to investigate the structures, the candidate has to be able to quickly be skilled in using these techniques and have the ability to combine the results gained to collect all the data to a final picture /theory.

Contact

For further information please contact Application Director Thomas Hannibal, cell phone 5339 1814, email: tha@kmc.dk.

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