Simon Lawton

Contact

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• work07717 335566
• Simon.Lawton@nottingham.ac.uk

Research Summary

My research aims to develop fundamental theoretical and experimental understanding of the phenomena occurring during the manufacture of snack food products. This will be achieved by aiming to… read more

Recent Publications

• GODWIN, DARRYL R, LAWTON, SIMON J, MOSELEY, JONATHAN D, WELHAM, MATTHEW J and WESTON, NEIL P, 2010. Energy Efficiency of Conventionally-Heated Pilot Plant Reactors Compared with Microwave Reactors Energy & Fuels. 24(10), 5446-5453
• STEELE, GERRY, MORGAN, PETER, KAVANAGH, ANNE, GRIFFITHS, LEE, LAWTON, SIMON, HUANG, HENRY, MACLEOD, CLARE, MULLER, FRANS and BLACK, SIMON, 2010. Manufacturing Drug Substance that Meets Formulation Needs In: AIChE Annual Meeting, Salt Lake City, Utah, USA 7-11th Nov 2010.
• LAWTON, SIMON, STEELE, GERRY, SHERING, PHIL, ZHAO, LIHUA, LAIRD, IAN and NI, XIONG-WEI, 2009. Continuous Crystallization of Pharmaceuticals Using a Continuous Oscillatory Baffled Crystallizer Org. Process Res. Dev.. 13(6), 1357-1363
• LAWTON, SIMON, 2008. Shaken, Not Stirred: Continuous Crystallisation of Pharmaceuticals using a Continuous Oscillatory Baffled Crystalliser In: British Association of Crystal Growth Annual Meeting 2008, Loughborough.

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Current Research

My research aims to develop fundamental theoretical and experimental understanding of the phenomena occurring during the manufacture of snack food products. This will be achieved by aiming to understand the effect of process parameters such as heating profile and mixing on the resulting product attributes.

To achieve this, I shall be exploring the significance of heat transfer coefficient in food manufacturing, including a fundamental analysis of heat transfer modes. This will be combined with the key process requirements for successful snack food products to define design space boundaries for snack food product manufacture.

Beyond developing flavours through heating, flavours can be also added. I will be investigating the fundamentals of flavor adhesion on foods. Traditionally such flavour powders are designed for their flavour release profile, and their process performance tolerated. Models that will describe the effect of processing and product on flavor adhesion will be explored, and evaluated to understand whether alternative design criteria for flavour powders can be proposed.

• GODWIN, DARRYL R, LAWTON, SIMON J, MOSELEY, JONATHAN D, WELHAM, MATTHEW J and WESTON, NEIL P, 2010. Energy Efficiency of Conventionally-Heated Pilot Plant Reactors Compared with Microwave Reactors Energy & Fuels. 24(10), 5446-5453
• STEELE, GERRY, MORGAN, PETER, KAVANAGH, ANNE, GRIFFITHS, LEE, LAWTON, SIMON, HUANG, HENRY, MACLEOD, CLARE, MULLER, FRANS and BLACK, SIMON, 2010. Manufacturing Drug Substance that Meets Formulation Needs In: AIChE Annual Meeting, Salt Lake City, Utah, USA 7-11th Nov 2010.
• LAWTON, SIMON, STEELE, GERRY, SHERING, PHIL, ZHAO, LIHUA, LAIRD, IAN and NI, XIONG-WEI, 2009. Continuous Crystallization of Pharmaceuticals Using a Continuous Oscillatory Baffled Crystallizer Org. Process Res. Dev.. 13(6), 1357-1363
• LAWTON, SIMON, 2008. Shaken, Not Stirred: Continuous Crystallisation of Pharmaceuticals using a Continuous Oscillatory Baffled Crystalliser In: British Association of Crystal Growth Annual Meeting 2008, Loughborough.
• MOSELEY, JONATHAN D and LAWTON, SIMON J, 2007. Initial results from a commercial continuous flow microwave reactor for scale-up Chimica Oggi. 25(2), 16-19
• LAWTON, S.J, 2007. Rapid scale-up of pharmaceutical processes- Finding the trees in the forest In: Proceedings of European Congress of Chemical Engineering (ECCE-6) Copenhagen 16-20 Sept 2007EFCE event number 669.