Sökning: "Liquid food"

Visar resultat 21 - 25 av 136 avhandlingar innehållade orden Liquid food.

1. 21. 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

3. 22. Lipase-Catalysed Lipid Modifications in Supercritical Carbon Dioxide

   Författare :Helga Gunnlaugsdottir; Livsmedelsteknik; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; immobilisation support; enzymes; pressure; phase behaviour; flow rate; process parameters; supercritical carbon dioxide; Lipase; lipids; Food and drink technology; Livsmedelsteknik;

   Sammanfattning : The production of ethyl esters (EE) from ethanol and cod-liver oil by an immobilised lipase in supercritical carbon dioxide (SCCO2) is described. This reaction results in a complex mixture of lipid components consisting of triglycerides, diglycerides, monoglycerides and ethyl esters. LÄS MER

4. 23. Drop Break-up in High-Pressure Homogenisers

   Författare :Fredrik Innings; Livsmedelsteknik; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; Livsmedelsteknik; plasma; fluiddynamik; Gaser; plasmas; fluid dynamics; POD; Gases; PIV; Eddy; Flow; Jet; Milk; Break-up; Emulsion; Drop; Homogeniser;

   Sammanfattning : The overall aim of this project was to investigate the drop break-up process in milk homogenisers. This was done by measurements and calculations of the flow fields in the gap region and by visualisation of drops being broken up. To make visualisation and measurements possible, two scale models of a homogeniser gap were developed. LÄS MER

5. 24. 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

7. 25. Trace analysis of dioxins and dioxin-like PCBs using comprehensive two-dimensional gas chromatography with electron capture detection

   Författare :Conny Danielsson; Peter Haglund; Karin Wiberg; Jean-Marie Dimandja; Umeå universitet; []
   Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; Comprehensive two-dimensional gas chromatography; GC × GC; µECD; PCDDs; PCDFs; dioxins; dioxin-like PCBs; Pressurized liquid extraction; PLE; PLE-C; food; feed; fly ash; soil; Environmental chemistry; Miljökemi;

   Sammanfattning : Polychlorinated dibenzo-p-dioxins (PCDDs) and dibenzofurans (PCDFs), two groups of struc-turally related chlorinated aromatic hydrocarbons, generally referred to as “dioxins” are of great concern due to their extreme toxicity and presence in all compartments of the environment. Since they occur at very low levels, their analysis is complex and challenging, and there is a need for cost-efficient, reliable and rapid analytical alternatives to the expensive methods in-volving use of gas chromatography high-resolution mass spectrometry (GC-HRMS). LÄS MER