GOALI: Integrated Product and Process Design for Emulsified Products

GOALI：乳化产品的集成产品和工艺设计

• 批准号: 0730795
• 负责人: Michael Henson
• 金额: $ 31.64万
• 依托单位: University of Massachusetts Amherst
• 依托单位国家: 美国
• 项目类别: Standard Grant
• 财政年份: 2007
• 资助国家: 美国
• 起止时间: 2007-09-01 至 2011-08-31
• 项目状态: 已结题
• 来源: https://www.nsf.gov/awardsearch/showAward?AWD_ID=0730795&HistoricalAwards=false
• 关键词: GOALI; Integrated; Product; Process; Design

PI: Michael Henson, Cristhian Almeida-Rivera, Michael Malone and David J. McClements Institution: University of Massachusetts, Amherst Proposal Number: 00730795Title: GOALI: Integrated Product and Process Design for Emulsified ProductsChemically formulated products include a wide variety of complex, multiphase, microstructured materials common in the agricultural chemical, food and beverage, consumer products and pharmaceutical industries. Unlike commodity chemicals which are characterized almost exclusively by their composition, chemically formulated products have specific end-use properties that are intimately connected with their microstructure. The design problem involves specification of the chemical formulation and the processing conditions that produce the desired microstructure and physical properties. Current product development strategies based on trial-and-error experimentation are not adequate to compete in the global marketplace where rapid introduction of new products is essential to meet ever changing customer demands. While the U.S. manufacturing base in commodity chemicals continues its move to developing countries, the design and manufacturing of chemically formulated products is expected to remain concentrated in developed countries due to relatively high product values and the substantial degree of product innovation required. Consequently, the development of systematic product and process design strategies are critical to ensure U.S. leadership in this important economic sector. Intellectual Merit: Emulsions are a particularly important class of chemically formulated products for which the product and process design problems are strongly coupled. In this GOALI project with Unilever, the PIs plan to develop a conceptual design framework for emulsified products that is less resource intensive and significantly reduces the time for new products to reach the marketplace. The research will focus on two model emulsion systems produced via high pressure homogenization with applications to the delivery of nutraceuticals, which are increasingly important for improving human health and performance. Simplified homogenization process and physical property models will be developed to allow the prediction of feasible end-use properties as a function of formulation and processing variables. The hierarchical application of design heuristics will be used to efficiently reduce the space of feasible designs and to generate a few promising candidates for more detailed experimental and computational analysis. Modeling errors will be addressed through the development of a run-to-run control strategy that uses drop size distribution and available rheological measurements obtained after each pass of the homogenizer to update the processing variables for future passes. Proof-of-concept will be demonstrated by designing and producing functional emulsions for delivery of two important nutraceuticals: omega-3 fatty acids and lycopene. Broader Impacts: The research will advance the development of emulsified products for human health applications, with a focus on the delivery of bioactive components that promote balanced nutrition and healthy weight. More generally, the research will positively impact a wide variety of important U.S. industries that require rapid development and efficient manufacturing of chemically formulated products. The interdisciplinary nature of the project is reflected by the academic-industrial research team, which offers combined expertise in complex fluids, chemical product and process design, particulate systems modeling and control, and technology innovation. This project represents an expansion of an existing relationship between the UMass Process Design and Control Center and Unilever, a global consumer product company with facilities located throughout the United States. The two students supported by this project will be exposed to a highly interdisciplinary learning environment through co-advising arrangements and frequent interactions with industrial practitioners. Three to six month industrial internships will be arranged at Unilever for each student to facilitate technology transfer and to enhance their educational experience through exposure to the industrial product innovation process. All project team members have a demonstrated commitment to education and the recruitment and training of underrepresented students. The PIs plan to continue and expand these activities by actively recruiting minority students through the NSF-sponsored and UMass-led Northeast Alliance in Minority and Graduate Education and the Professoriate (NEAGEP), by utilizing undergraduate research assistants in their experimental and computational work, and by using their research results to develop educational materials and textbooks for undergraduate and graduate education.

PI：Michael Henson，Cristhian Almeida-Rivera，Michael Malone和David J. McClements机构：马萨诸塞大学，阿默斯特大学，建议编号：00730795TITLE：目标：目标：乳化产品和过程设计的综合产品和过程设计，包括种类繁殖的产品和多种产品，包括各种复杂的化合物，多样性的化学，食物，食物，食物，化学，农业，农业，农业，农业，农业，农业，农业，农业化的化学，农业，农业化的材料。行业。与几乎完全由其成分表征的商品化学品不同，化学配制的产品具有与微观结构密切相关的特定最终用途特性。设计问题涉及化学配方的规范以及产生所需的微观结构和物理特性的加工条件。基于反复试验实验的当前产品开发策略不足以在全球市场竞争，在全球市场上，快速引入新产品对于满足不断变化的客户需求至关重要。尽管美国商品化学品的制造基地继续转移到发展中国家，但由于产品价值相对较高和需要大量的产品创新，预计化学配制产品的设计和制造预计将继续集中在发达国家中。因此，系统的产品和过程设计策略的发展对于确保美国在这一重要经济领域的领导地位至关重要。智力优点：乳液是一类特别重要的化学配方产品，产品和过程设计问题强烈耦合。在与联合利华（Unilever）的守门员项目中，PIS计划为乳化产品开发一个概念设计框架，该框架的资源密集程度较低，并大大减少了新产品进入市场的时间。这项研究将重点关注通过高压均质化生产的两个模型乳液系统，并适用于营养素的交付，这对于改善人类健康和绩效越来越重要。将开发简化的均化过程和物理属性模型，以允许可行的最终用途属性作为配方和加工变量的函数。设计启发式方法的层次应用将用于有效地降低可行设计的空间，并生成一些有前途的候选者，以进行更详细的实验和计算分析。建模误差将通过制定运行控制策略来解决，该策略使用降量尺寸分布和每个通过均质器后获得的可用的流变学测量结果来更新未来通过的处理变量。概念证明将通过设计和生产功能性乳液来证明，以递送两种重要的营养物：omega-3脂肪酸和番茄红素。更广泛的影响：该研究将推动针对人类健康应用的乳化产品的开发，重点是提供生物活性成分，以促进均衡的营养和健康体重。更一般而言，这项研究将对各种重要的美国行业产生积极影响，这些行业需要快速开发并有效地制造化学配制的产品。该项目的跨学科性质反映了学术工业研究团队，该团队在复杂的流体，化学产品和过程设计，颗粒系统建模和控制以及技术创新方面提供了综合专业知识。该项目代表了UMASS流程设计与控制中心与联合利华（Unilever）之间现有关系的扩展，这是一家全球设施的全球消费产品公司。该项目支持的两名学生将通过共同审议的安排和与工业从业者进行频繁互动，以接触高度跨学科的学习环境。三到六个月的工业实习将在联合利华安排，以供每个学生通过接触工业产品创新过程来促进技术转移并增强其教育经验。所有项目团队成员都表现出对教育以及代表性不足的学生的招聘和培训的承诺。 PIS计划通过通过NSF赞助和UMass领导的东北联盟在少数民族和研究生教育以及教授（NEAGEP）中积极招募少数群体学生，并利用本科研究助理在实验性和计算工作中，并利用其研究成果来开发教育材料和教科书，以探讨教育材料和研究生教育。