Sökning: "Food and drink technology"

Visar resultat 1 - 5 av 86 avhandlingar innehållade orden Food and drink technology.

  1. 1. Dynamic Modelling and Simulation of Liquid Food Process Lines

    Detta är en avhandling från Department of Food Technology, Engineering and Nutrition, Lund University

    Författare :Tomas Skoglund; Lunds universitet.; Lund University.; [2007]
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Dynamic model; Process lines; Microbial deactivation; Data- och systemvetenskap; computer technology; Systems engineering; Fuzzy traceability; Traceability; Thermal engineering; termodynamik; Termisk teknik; applied thermodynamics; Chemical technology and engineering; Kemiteknik och kemisk teknologi; Food and drink technology; Heat exchanger; Dispersion; Fluid property transition; Liquid food; Dynamic simulation; Livsmedelsteknik;

    Sammanfattning : In the present work a dynamic model library of components for process lines was developed. The analysis addressed characteristic aspects of liquid food process lines, and new models were developed for fluid transitions, dispersion, mixing zones and first-order chemical reactions in pipes and heat exchangers. LÄS MER

  2. 2. On the Extraction of Essential Oils by Supercritical Carbon Dioxide and its Influence on the Mesomorphic Phase Structures

    Detta är en avhandling från Food Technology, Lund University

    Författare :José da Cruz Francisco; Lunds universitet.; Lund University.; Lunds universitet.; Lund University.; [2002]
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; fats and waxes technology; Natural oils; Naturliga oljor; fetter; vax; Kemiteknik och kemisk teknologi; Chemical technology and engineering; Livsmedelsteknik; Food and drink technology; phase behavior; soybean lecithin; monoolein; cineole; terpenes; eucalyptus; extraction; Essential oils; supercritical carbon dioxide;

    Sammanfattning : A comparison of essential oils from leaves of Eucalyptus camaldulensis Dehn. obtained by hydrodistillation (HD) and supercritical carbon dioxide (SC-CO2) extraction is presented. Selected major components of the oils showed a predominance of higher molecular weight components in the SC-CO2 extracts than in those obtained by HD. LÄS MER

  3. 3. Jet Impingement and Infrared Heating of Cylindrical Foods. Flow and Heat Transfer Studies

    Detta är en avhandling från Department of Food Technology, Lund University

    Författare :Eva Olsson; Lunds universitet.; Lund University.; [2005]
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; fluiddynamik; Termisk teknik; plasma; Thermal engineering; applied thermodynamics; Gaser; fluid dynamics; plasmas; Gases; RSM; CFD; inverse heat transfer; jet impingement heat transfer; infrared heating; termodynamik; Food and drink technology; Livsmedelsteknik; PIV; SST; food; cylinder;

    Sammanfattning : Rapid heat transfer methods such as jet impingement and infrared radiation can be used to speed up thermal processing in the food industry. The heating rate affects important food characteristics, such as colour. LÄS MER

  4. 4. Characterisation of Food Associated Bacteria by DNA based Methods, with Special Reference to Enterobacteriaceae

    Detta är en avhandling från Division of Food Technology, Lund University

    Författare :Crister Olsson; Lunds universitet.; Lund University.; [2003]
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; 16S rRNA; Food and drink technology; TTGE; ribotyping; Rahnella; Klebsiella; HPI; Enterobacteriaceae; food; Livsmedelsteknik;

    Sammanfattning : The presence of genes in food, encoding some virulence factors, was studied by PCR, and species of Enterobacteriaceae, associated with food, were studied by the DNA-based methods of TTGE, ribotyping and sequencing. The flora of fresh and chill-stored pork were analysed by a culture-independent approach, using specific amplification of 16S rRNA genes followed by cloning and sequencing. LÄS MER

  5. 5. Fouling and cleaning of solid surfaces. The influence of surface characteristics and operating conditions

    Detta är en avhandling från Food Engineering, Lund Univeristy

    Författare :Camilla Karlsson; Lunds universitet.; Lund University.; [1999]
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; ellipsometry; Food and drink technology; sodium hydroxide; anionic surfactant; betalactoglobulin; protein; stainless steel; hydrophilic surface; hydrophobic surface; cleaning; adsorption; fouling; Livsmedelsteknik; Chemical technology and engineering; Kemiteknik och kemisk teknologi;

    Sammanfattning : The severe fouling common in food processing puts high demands on equipment cleaning. Adsorption of the protein betalactoglobulin to solid surfaces and its subsequent removal were followed using in situ ellipsometry. Most experiments were done in a stirred cuvette. Additionally, a flow cell was designed, which was employed in some work. LÄS MER