June 20, 2019
ChE's Dr. Vivek Narsimhan, Purdue researchers use the power of math to improve food texture, consistency
Davidson School of Chemical Engineering Assistant Professor Vivek Narsimhan and a team of Purdue researchers have created a model that allows manufacturers to design a starch-based product with desirable texture and consistency. It can be used by food manufacturers to save time and capital through new design processes and by food ingredient companies to modify the physical characteristics of starch to achieve products of desirable textures.