Randi Phinney

affiliated with the university

Research areas and keywords

UKÄ subject classification

  • Food Science
  • Food Engineering

Keywords

  • drying, fruit preservation, pervaporation, heat and mass transfer, citrus, membrane pouch, solar drying

Research

Randi Phinney's specialisation is in the area of Food Engineering. Her educational background includes a B.Sc. in Biological Engineering (specialisation: Food Engineering) from the University of Guelph in Canada (2011), and an M.Sc. in Food Technology (specialisation: European Master in Food Studies) from Wageningen University in the Netherlands (2013). She is currently completing a PhD at the Department of Food Technology, Engineering and Nutrition at Lund University in Sweden with the main focus of the research being to model the heat and mass transfer occuring during a new drying technology known as "Solar Assisted Pervaporation" (SAP). SAP is a process in which a bag consisting of a breathable membrane is used to concentrate and preserve fruit juices and purees with the help of solar energy. It is especially useful in rural and remote areas where electricity and infrastructure and often not available. Randi's PhD project involves a collaboration between Lund University and Eduardo Mondlane University in Mozambique where Randi has conducted fieldwork and worked closely with farmers to develop the SAP technology. The multi-disciplinary nature of her project has exposed her to the areas of multi-physics modelling, heat and mass transfer, food safety, food quality, sensory analysis, solar drying, and participatory methods.

Research

Doctoral Project

Title:

Solar Assisted Pervaporation (SAP) for Preserving and Utilising Fruits in Developing Countries

Supervisors:

Marilyn Rayner, Ingegerd Sjöholm, Petr Dejmek (Lund University)

Lucas Tivana (Eduardo Mondlane University, Maputo, Mozambique)

Description:

This project looks at a new technology for fruit preservation in rural and remote areas. A bag consisting of a breathable membrane is filled with fruit juice/puree, sealed and placed in the sun. Within a few days, enough water has escaped from the semi-permeable membrane as vapour that a shelf-stable concentrate remains. A theoretical framework for the technology is still needed and so the aim of the doctoral project is to obtain a deeper understanding of the heat and mass transfer taking place, both inside and outside the bag, using a mathematical modelling approach.

Start date: August 2014

Planned dissertation date: June 2019

Recent research outputs

Randi Phinney, 2019 May 20, Lund, Sweden: Department of Food Technology, Engineering and Nutrition, Lund University. 159 p.

Research output: ThesisDoctoral Thesis (compilation)

Otte, P. P., Ricardo Bernardo, Randi Phinney, Henrik Davidsson & Tivana, L. D., 2018 May 27, In : Journal of Agricultural Education and Extension. 24, 3, p. 285-299

Research output: Contribution to journalArticle

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