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Dr. Suresh Narine
(b. ----,
d. ----)
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( Prev | Next )
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POSITION(S) / JOB TITLE(S):
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Associate Professor |
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My research focuses on the structure and macroscopic physical properties of food and agricultural materials;Agri-Food Materials Science Centre of Excellence;Rheology;mechanical strength, time dependent deformation, melting behaviour, and flow of food and agricultural materials as a function of their structure.
Projects involve the study of the structure and physical properties of polymer networks produced from renewable agricultural materials, and the structure and physical properties of fat crystal networks. In addition, projects are underway to study the structure and physical properties of carbohydrate gel networks as well as networks of barley beta glucans with carbohydrates, and fats.
In the food industry, the creation of added value from traditional raw food materials via post harvest processing is the most important source of revenue for the majority of companies. The creation of products that are palatable, nutritional and visually appealing requires in-depth knowledge of the relationship between structure, processing conditions, and macroscopic physical, chemical, and bio-chemical properties. The formation of particle and polymer networks from traditional food materials such as carbohydrates, fats and proteins results in the creation of well-known functional properties desirable in modern food products. Whilst none of the above is new, the food industry is entering a renaissance period, where the theories and experimental techniques developed in Materials Physics, Condensed Matter Physics and Polymer Physics are being applied to the study of structure–function relations in food materials such as proteins, fats and carbohydrates with increasing success. Myself and collaborators have demonstrated this very well with fat crystal networks (see below) and to a limited extent with protein gels.
The polymer and coatings industry is also entering a period of change and challenge: the onus is upon the industry to find cheap, alternative, renewable sources of monomers for polymer production. In addition, such polymers are required to demonstrate increased levels of biodegradability. Increasingly, therefore, research is being centered on agricultural sources of monomers. My research is therefore focused on the relationships between molecular structure, supra-molecular structure, microstructure, processing conditions, and macroscopic physical and chemical properties of polymers produced from agricultural sources.
Our activities therefore include: chemical analysis to identify molecular structure (GC, MC, LC-MS, MALDI-MS, HPLC, etc.), X-Ray Diffraction and Differential Scanning Calorimetry to identify supra-molecular structure, Atomic Force Microscopy, Scanning Electron Microscopy, Polarized Light Microscopy, and Confocal Laser Scanning Microscopy to identify microstructure, and rheological analyses to determine deformation, flow, and mechanical strength of materials. In addition, we are involved in the modeling of structure formation, and the development of fundamental relationships of structure to rheological properties. We are also integrally involved in the development of scale-up processes to produce agricultural polymers and for the manufacture of fat-containing food products.
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Associate Professor |
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Agricultural, Food and Nutritional Science |
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University of Alberta |
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Only Visible to Members of getCITED
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Doctorate
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Unknown
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Male / English
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Unknown |
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1106-9759
(Last changed on
2003/02/20 12:48:40)
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