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Non-destructive, in-process measurement methodologies specific to the baking process

Request Number 175122 | Author Mondelēz International

Description

We are looking for ways to measure water holding capacity as well as tools to visualize water locality

Background

Water holding capacity can be defined as the ability to hold water. The water holding capacity of ingredients can influence the textures and taste of food products. Accurately measuring the water holding capability of components and being able to visualise the distribution of water within a product, can enable a much better understanding of complex food microstructures and allow a more controlled design of our products.

Key Success Criteria
  • Minimal sample preparation;
  • Non-invasive/destructive methods;
  • Repeatable and reproducible
Possible Approaches
  • Direct or indirect measurement
What We Aren't Interested In

N/A

Preferred Collaboration types

At this stage, we're open to various types of mutually-beneficial partnerships.

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