Projecte matriculat

Títol: Modelling process conditions in lollipop manufacturing: influence of kneading conditions on laminator outlet temperature and its impact on handling performance and quality outcomes

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Tutor/a o Cotutor/a: ACHAERANDIO PUENTE, MARIA ISABEL

Departament: DEAB

Títol: Modelling process conditions in lollipop manufacturing: influence of kneading conditions on laminator outlet temperature and its impact on handling performance and quality outcomes

Data inici oferta: 17-09-2026      Data finalització oferta: 17-04-2027

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Estudis d'assignació del projecte:

GR ENG SIS BIOLÒG 23

Lloc de realització:


En empresa (cal signar un conveni de cooperació)

        Tutor/a Extern: Esteve Valls Codina
        Institució/Empresa: PERFETTI VAN MELLE BUSINESS SUPPORT, S.L

Paraules clau:
Modelización de procesos, Control de procesos, Viscosidad, Cristalización, Sacarosa

Descripció del contingut i pla d'activitats:
This project aims to characterise and model the influence of selected process conditions on the behaviour of the candy mass during lollipop manufacturing, taking the outlet temperature of the laminator as the main case study.
At present, the temperature of the mass at the laminator outlet is not systematically monitored, despite being considered a potentially relevant factor in the subsequent behaviour of the mass. Temperatures that are too low may favour the formation of marks/cracks, whereas temperatures that are too high may increase problems related to the mass sticking during following handling operations. In addition, the behaviour of the mass may vary depending on the recipe, meaning that a single operating condition may not be suitable for all products.
For this reason, an initial stage of the project will focus on establishing a practical methodology for measuring and recording the temperature of the mass at the laminator outlet during selected production runs and across different recipes. These measurements will be complemented by a structured record of the observed behaviour of the mass, particularly with regard to surface marks and sticking.
The resulting experimental data will be used to characterise the relationship between outlet temperature and mass behaviour, as well as to investigate whether this relationship varies between recipes. Rather than focusing solely on identifying a single optimum temperature, the project will aim, where possible, to determine an operating range associated with acceptable mass behaviour.
The project will also investigate the potential influence of kneading time and the number of kneading stages on mass behaviour, and their interaction with laminator outlet temperature. This part of the study will be limited to process conditions that can realistically be modified operationally.
In order to do that, experimental data and the process knowledge available will be used to develop a mathematical and model. This model will be used to explore different combinations of outlet temperature depending on kneading conditions based on recipe, with the aim of identifying operating regions associated with acceptable outcomes and investigating whether different combinations of conditions can lead to equivalent results.
Finally, the ability of the model to reproduce the experimental results will be assessed, together with its potential as a tool for process characterisation and control. The project may provide a basis for future applications related to comparing manufacturing conditions, defining equivalent operating conditions or managing process variability.

Orientació a l'estudiant: TFG en empresa lligat a un conveni de pràctiques després de la realització de pràctiques prèviament a la mateixa empresa

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