An evaluation of microwave and RF technology as energy-efficient alternatives to a traditional food industry hot-air drying process.

Supervisors: Prof. Sam Kingman (Process and Environmental Research Division, Faculty of Engineering), Dr. Chris Dodds & Dr David Cook (Food Sciences)

To meet the joint objectives of lowering energy consumption and reducing carbon emissions, industry has a clear incentive to develop and implement new energy-efficient technologies. This project is based upon a specific food industry application where the current process is energy intensive, drying rates can be slow (diffusion-limited) and uneven across the batch. Microwave technology that could be developed into a conveyor based flow-through system could offer an energy-efficient solution to these drawbacks. Microwaves have the potential to achieve more rapid and efficient removal of water, particularly in the latter stages of drying, generating a more consistent product. Alongside optimisation of the microwave/RF applicator and investigation of the stages at which microwave energy is best applied to achieve significant energy savings and process benefits, this project will also determine whether significant product quality parameters for end use are changed relative to conventional practice and thus how process and quality can be jointly optimised.

The PhD will be jointly supervised between the Division of Food Sciences and the National Centre for Industrial Microwave Processing, (Faculty of Engineering); both are internationally renowned for excellence in their field. The project will have access to the expertise and resources of both a leading UK food ingredients manufacturer and a company specialising in the manufacture of industrial microwave equipment.

Key skills for the prospective PhD student will include:
• Demonstrable motivation and enthusiasm for the project and an appreciation of its aims, underlying science and engineering.
• Prior learning applicable to either Food Processing or to industrial drying technologies and a willingness to develop and apply skills into allied disciplines.

Full training will be given in the use of relevant processing technologies and analytical methodologies.
Award Start Date: 1st October 2012

Duration of Award: 4 years

Closing date for applications: Monday 25th June 2012

Sponsor and collaborating body: EPSRC

CANDIDATE DETAILS
Eligibility Requirements: Applicants should hold, or expect soon to be awarded a BSc (Hons) or BEng (Hons) degree with either a First class or a high 2i classification, in a relevant discipline.

Informal enquiries may be addressed to: [Email Address Removed]

Method by which candidates should apply: Applications, comprising a covering letter of application together with a detailed CV (including the names and addresses of two referees), should be sent to Linda Vickerstaff, Division of Food Sciences, Bioenergy & Brewing Science Building, School of Biosciences, The University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, LE12 5RD. Email: [Email Address Removed].

Please quote ref. SCI/1127x2