Sökning: "Food and drink technology"

Visar resultat 21 - 25 av 83 avhandlingar innehållade orden Food and drink technology.

1. 21. Milk Membrane Lipids - Dispersions, Emulsions and Interactions with Proteins

   Författare :Rianne Waninge; Livsmedelsteknik; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; Model milk membrane lipids; Emulsions; Vesicles; Cryo-TEM; Milk fat globule membrane; MFGM; Livsmedelsteknik;

   Sammanfattning : Milk is a dilute aqueous dispersion with a complex mixture of proteins, fat, carbohydrates, vitamins and minerals. Milk membrane lipids are a part of the milk fat globule membrane (MFGM), which covers the fat globules. During dairy processing membrane material is released and surface structure features are altered. LÄS MER

3. 22. Foam Formation and Starch Gelatinization with Alpha-Crystalline Emulsifiers

   Författare :Gisela Richardson; Livsmedelsteknik; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; Livsmedelsteknik; image analysis.; rheology; microscopy; amylose-lipid complex; gelatinization; dynamical arrest; amylose; starch; sponge cake; foam; emulsifier; alpha-gel; physical state;

   Sammanfattning : In the baking industry, emulsifiers in the alpha-gel state are used for foam formation. This thesis focuses on some parts of the effects of the emulsifier: how the foam formation and foam stability are influenced by the physical state of the emulsifier, how emulsifiers change the gelatinization and gel formation of starch, and the impact that these factors may have in a true product such as a sponge cake. LÄS MER

4. 23. Numerical Studies of Mixing in Pipes and Static Mixers

   Författare :Mårten Regner; Livsmedelsteknik; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Turbulent mixing; Secondary flow; Viscosity ratio; Computational fluid dynamics; Food and drink technology; Livsmedelsteknik; Rate of striation thinning; Static mixer; Laminar mixing;

   Sammanfattning : The objective of the present work was to investigate the mixing process in static mixers under laminar flow conditions, and in pipes during the displacement of dissimilar liquids. A numerical scheme and a method of characterizing static mixers were developed. LÄS MER

5. 24. Some Fluid Dynamic Characteristics in the Scale-up of Rushton Turbine-Agitated Tanks

   Författare :Eva Ståhl Wernersson; Livsmedelsteknik; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Chemical technology and engineering; Livsmedelsteknik; Food and drink technology; Rushton turbine; turbulent kinetic energy; geometry; local energy dissipation rate; power input; scale-up; anemometry measurements; agitated tanks; turbulence; Kemiteknik och kemisk teknologi;

   Sammanfattning : Turbine-agitated tanks are used in chemical and biochemical applications to increase mixing which, in turn, affects the yield, productivity and product quality. The purpose of this work was to study the hydrodynamic influence on the scale-up of turbine-agitated tanks, commonly used in fermentation. LÄS MER

7. 25. Lipid bilayers versus monolayers- Sponge phases and skin lipid domains

   Författare :Katarina Ekelund; Livsmedelsteknik; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; fatty acids; Langmuir-Blodgett films; AFM; domains; stratum corneum; bilayer curvature; lipids; glycerol monooleate; phase behaviour; sponge phase; L3 phase; Livsmedelsteknik; cholesterol; Food and drink technology;

   Sammanfattning : The L3, or sponge, phase is a thermodynamically stable isotropic liquid consisting of a surfactant membrane in aqueous solution. A solvent induced L3 phase is shown in systems of solvent, monoolein and water. LÄS MER