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英國Surrey大學招化工或機械傳熱傳質(zhì)博士生(因項目限制不是全獎） 已有4人參與
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因項目限制，只能覆蓋歐盟學生學費和每年約1萬9千英鎊的生活費；因此需要自己解決海外學生跟歐盟學生的學費差(約12,000英鎊)。項目跟聯(lián)合利華合作，涉及傳熱傳質(zhì)數(shù)學建模和一些實驗驗證。具體內(nèi)容如下，請聯(lián)系t.chen@surrey.ac.uk。Surrey大學的博士生入學條件可參考這個網(wǎng)站：http://www.surrey.ac.uk/postgrad ... tainability-phdengd Advanced Modelling of Heat-Mass Transfer in Foods and Beverages for Sustainable Manufacture, Storage and Distribution It is estimated that about 1/3 of the world’s food production is wasted, much of which occurs in product manufacture, storage and distribution. This project aims to build an advanced mathematical modelling systems approach, integrated with life cycle assessment to achieve reduced wastage and energy use in food manufacture, storage and distribution. The research will focus on two high energy consuming and high wastage product areas: ice cream, and tea-based beverages. The project will directly address sustainability issues in food engineering systems by the development of advanced heat-mass transfer models, through a multi-physics and multi-scale life cycle thinking approach interacting with product microstructure and property change. Predictive tools will be developed to select the most resource-efficient value chains from formulation through manufacturing and storage to distribution. New methods will be investigated and developed (multi-scale life cycle thinking methods, multi-physics methods, combined with meta-modelling) at the leading edge of new scientific methods of supercomputing. The developed technologies are fundamentally generic and can subsequently be further adapted to other areas within the food and drink industry. The specific objectives are as follows: 1. To review existing heat-mass transfer models and develop advanced multi-physics and multi-scale modelling framework to describe the major mechanisms interacting with heat-mass transfer in the manufacture, storage and distribution of ice cream and tea based beverages. 2. To include appropriate parameters to quantify the primary resource consumptions and material wastage in the multi-physics and multi-scale heat and mass transfer models for the manufacture, storage, and distribution of ice cream and tea based beverages. 3. To review thermo-physical and chemical properties of ice cream and tea based beverages, and to develop and implement experimental plan to collect key, missing thermo-physical and chemical properties. 4. To develop a meta-modelling approach, that can reduce the computation of the complex heat-mass transfer models, so that the complex models can be calibrated to experimental data and integrated into multi-scale and multi-physics predictive modelling. 5. To assess the environmental impact and benefit of the improved processes using life cycle assessment. The Research Engineer will be based in Unilever UK Ltd, Colworth, Bedford. Person Specification We are looking for a self-motivated, confident individual with exceptional critical and innovative thinking. With proven interpersonal skills, you will be able to work across a range of academic and professional disciplines within a complex organisational structure. The successful candidate will hold a first degree in Chemical Engineering (at least a 2:1) or another relevant discipline (eg. other engineering disciplines) and will demonstrate substantial mathematical and quantitative modelling skills. Prior experience in computer programming and/or mathematical modelling of heat and mass would be an advantage. A Master’s degree is not a pre-requisite but would be looked upon favourably. You should be able to show a clear enthusiasm for and understanding of sustainability and environmental issues, in particular Life Cycle Assessment. |
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