Project Title: The application and evaluation of an inline process flowmeters for process monitoring and control of dairy concentrates
My project aims to identify potential inline Process Analytical Technology (PAT) tools for process monitoring and control during production of dairy powders. The viscosity of a dairy concentrate can have a limiting effect on the crucial stages of producing dairy milk powders (e.g. skim milk powder and milk protein concentrate powder).Therefore implementation of inline PAT tools allow real-time monitoring and control of concentrate flow behaviour at critical points in the process. Currently, I am evaluating the application of two inline process flowmeters (using different concentrates at standard manufacturer’s operating conditions) at laboratory and pilot scale.
I am from Kathmandu, Nepal. I did my masters in Food Technology from KU Leuven and Ghent University (interuniversity programme), Belgium. I love to sketch and explore new places in my spare time.
Programme Area: Food Science
Supervisors: Dr. Norah O'Shea, Dr. John Tobin and Prof. Colm O'Donnell
Location: Food Chemistry and Technology, Teagasc, Moorepark, Fermoy Co. Cork
Funding Source: Teagasc and Dairy Processing Technology Centre (DPTC)