Sökning: "Livsmedelsteknik"

Visar resultat 1 - 5 av 165 avhandlingar innehållade ordet Livsmedelsteknik.

  1. 1. Mixing patterns in Rushton-turbine-agitated reactors

    Detta är en avhandling från Kemicentrum, Avd. f. Livsmedelsteknik PO Box 124, SE-221 00 Lund (Sverige/Sweden)

    Författare :Fabrice Guillard; Lunds universitet.; Lund University.; [1999]
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; coherent mixing structure; Food and drink technology; geometrical analysis; dynamic structural analysis; conditional sampling; laser-induced fluorescence; mixing; stirred tank; Livsmedelsteknik;

    Sammanfattning : This Ph.D. Thesis concerns the study of mixing in Rushton turbine agitated reactors. In industrial (bio)reactors, mixing is recognised as a limiting factor that significantly affects the performance of the process. LÄS MER

  2. 2. Carrot Juice Processing - Effects on Various Quality Aspects

    Detta är en avhandling från Kerstin Tillman, Box 124, SE-221 00 Lund, Sweden

    Författare :Charlotte Alklint; Lunds universitet.; Lund University.; [2003]
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; shelf-life; modified atmosphere; accelerated storage; isothermal calorimetry; pressing; expression method; colour; dietary fibre; carotene; composition; carrot pomace; carrot juice; carrot pulp; acidification; Food and drink technology; Livsmedelsteknik;

    Sammanfattning : Carrots are a cold-weather crop well suited for cultivation in the south of Sweden. Carrots are generally rather inexpensive, with a market price below € 1 /kg (Sweden, 2003), whereas fresh carrot juice has a price of around € 5 /kg. LÄS MER

  3. 3. Lactobacillus in semi-hard cheese and their use as adjunct cultures

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

    Författare :Martin Antonsson; Lunds universitet.; Lund University.; [2001]
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; Livsmedelsteknik; Adjunct culture; NSLAB; Non-starter Lactic acid bacteria; Cheese ripening; Model cheese; Lactobacillus paracasei; Cheese; Microbiology; bacteriology; virology; mycology; Mikrobiologi; bakteriologi; virologi; mykologi;

    Sammanfattning : The microflora of Herrgård cheese produced at three dairies was compared after three and six months maturation. The microflora of cheeses from two of the dairies was dominated by a spontaneous microflora of <i>Lactobacillus</i> after three months of ripening, while starter bacteria still dominated in cheese from the third dairy after six months. LÄS MER

  4. 4. 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

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

    Detta är en avhandling från Food Technology, Lund University

    Författare :Katarina Ekelund; Lunds universitet.; Lund University.; [2000]
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Langmuir-Blodgett films; fatty acids; 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