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、Cristian Almeida-Rivera、Michael Malone 和 David J. McClements 机构：马萨诸塞大学阿默斯特分校 提案编号：00730795 标题：GOALI：乳化产品的集成产品和工艺设计 化学配方产品包括各种复杂的、多相的、微结构材料常见于农用化学品、食品和饮料、消费品和制药行业。与几乎完全由其成分表征的商品化学品不同，化学配方产品具有与其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微观结构和物理性能的加工条件。当前基于试错实验的产品开发策略不足以在全球市场中竞争，在全球市场中，快速推出新产品对于满足不断变化的客户需求至关重要。虽然美国大宗化学品的制造基地继续向发展中国家转移，但由于产品价值相对较高且需要大量的产品创新，化学配方产品的设计和制造预计仍将集中在发达国家。因此，制定系统的产品和流程设计策略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，其产品和工艺设计问题紧密耦合。在与联合利华合作的这个 GOALI 项目中，PI 计划开发一个乳化产品的概念设计框架，该框架资源密集度较低，并显着缩短新产品上市的时间。该研究将重点关注通过高压均质化生产的两种模型乳液系统及其在营养保健品输送中的应用，这对于改善人类健康和性能越来越重要。将开发简化的均质化过程和物理特性模型，以根据配方和加工变量预测可行的最终用途特性。设计启发式的分层应用将用于有效地减少可行设计的空间，并生成一些有希望的候选方案，以进行更详细的实验和计算分析。建模误差将通过开发逐次运行控制策略来解决，该策略使用液滴尺寸分布和均质器每次通过后获得的可用流变测量来更新未来通过的处理变量。概念验证将通过设计和生产用于输送两种重要营养保健品的功能性乳液来进行论证：omega-3 脂肪酸和番茄红素。更广泛的影响：该研究将推动用于人类健康应用的乳化产品的开发，重点是提供促进均衡营养和健康体重的生物活性成分。更广泛地说，这项研究将对需要快速开发和高效制造化学配方产品的美国各种重要行业产生积极影响。该项目的跨学科性质体现在学术-工业研究团队身上，该团队提供复杂流体、化学产品和工艺设计、颗粒系统建模和控制以及技术创新方面的综合专业知识。该项目代表了麻省大学工艺设计和控制中心与联合利华之间现有关系的扩展，联合利华是一家全球消费品公司，其工厂遍布美国各地。该项目支持的两名学生将通过共同建议安排以及与行业从业者的频繁互动，接触到高度跨学科的学习环境。联合利华将为每位学生安排三至六个月的工业实习，以促进技术转移，并通过接触工业产品创新过程来增强他们的教育经验。所有项目团队成员都明确致力于教育以及招募和培训代表性不足的学生。 PI 计划继续并扩大这些活动，通过 NSF 资助和麻省大学领导的东北少数族裔和研究生教育联盟及教授 (NEAGEP) 积极招募少数族裔学生，利用本科生研究助理进行实验和计算工作，以及利用他们的研究成果来开发本科生和研究生教育的教材和教科书。