Sökning: "Food and drink technology"

Visar resultat 6 - 10 av 83 avhandlingar innehållade orden Food and drink technology.

1. 6. Flow and turbulence in the discharge stream of different agitators for stirred tanks

   Författare :Tamás Kovács; Livsmedelsteknik; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; fluiddynamik; Gaser; plasmas; fluid dynamics; Gases; Livsmedelsteknik; Food and drink technology; Scaba; 6SRGT; pseudo turbulence; Rushton; stirred tank; plasma; Mechanical engineering; hydraulics; vacuum technology; vibration and acoustic engineering; Maskinteknik; hydraulik; vakuumteknik; vibrationer; akustik;

   Sammanfattning : In this thesis, the fluid dynamic properties of the conventional Rushton turbine and another impeller type, the Scaba Radial flow Gas dispersing Turbine (with six concave blades) are compared. For comparison, point-wise velocity measurements were made in the discharge of the two turbine types using Hot-Wire Anemometry in constant temperature mode (CTA) with a split film probe. LÄS MER

3. 7. Ultrasound Doppler Based In-Line Rheometry - Development, Validation and Application

   Författare :Johan Wiklund; Livsmedelsteknik; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Teknik; Chemical technology and engineering; Kemiteknik och kemisk teknologi; Food and drink technology; Livsmedelsteknik; Technological sciences; non-Newtonian; Chemistry; Kemi; process control; In-line rheometry; Doppler; process monitoring; ultrasound;

   Sammanfattning : The trend within fluid industry is towards continuous production, leading to an increasing demand for new and improved methods that allow real-time monitoring of quality parameters and fast process control. The consistency and viscosity can be described by fluid rheology and are frequently used as quality control parameters. LÄS MER

4. 8. Membrane emulsification: modelling interfacial and geometric effects on droplet size

   Författare :Marilyn Rayner; Livsmedelsteknik; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; pore geometry; membrane emulsification; Gases; Surface Evolver; fluid dynamics; plasmas; Gaser; fluiddynamik; plasma; Chemical technology and engineering; Kemiteknik och kemisk teknologi; Food and drink technology; modelling; Livsmedelsteknik;

   Sammanfattning : Emulsification is an important unit operation used in the pharmaceutical, food, and cosmetic industry. Membrane emulsification is a relatively new membrane technology which allows the production of emulsion droplets under controlled conditions with a narrow droplet size distribution. LÄS MER

5. 9. Loss Minimisation in Dynamic Food Processes

   Författare :Marcus Henningsson; Livsmedelsteknik; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Livsmedelsteknik; Food and drink technology; Teknik; Technological sciences; CFD; dual plane ERT; ERT; waste minimisation; loss; milk; density; sensor fusion; multivariate calibration; electrical resistance tomography; dairy process; turbidity; conductivity;

   Sammanfattning : The overall aim of the present work was to reduce losses during product changes or during rinsing in continuous food processing, with particular attention to dairy plants. The concept of sensor fusion of common process instruments was implemented as a tool to monitor the milk and fat concentrations in a dairy processing line. LÄS MER

7. 10. Amylopectin - Interactions with Lipids and Proteins

   Författare :Henrik Lundqvist; Livsmedelsteknik; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; binding isotherm; isothermal titration calorimetry; differential scanning calorimetry; retrogradation; alpha-lactalbumin; beta-lactoglobulin; whey protein; surfactant; lipid; exterior chain length; barley; potato; starch; amylopectin; amylose; Food and drink technology; Livsmedelsteknik; Proteins; enzymology; Proteiner; enzymologi; Lipids; steroids; membranes; Lipider; steroider; mebran;

   Sammanfattning : Starch is a common ingredient in many products, influencing properties such as viscosity, stability, sensory properties and appearance. These properties and how they change with time in the process called retrogradation are dependent on the structure of starch and its interaction with other components such as lipids and proteins. LÄS MER