Sökning: "Livsmedelsteknik"

Visar resultat 1 - 5 av 178 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; Food and drink technology; coherent mixing structure; 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; modified atmosphere; shelf-life; 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 : Popular Abstract in Swedish Färsk morotsjuice har ett högre förädlingsvärde än råa morötter. Färsk morotsjuice har en kort hållbarhet på cirka tre dagar vilket försvårar centraliserad industriell storproduktion. Olika processteg vid tillverkningen av morotsjuice påverkar såväl hållbarhet som näringsinnehåll och utseende. 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; Livsmedelsteknik; Food and drink technology; 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 Lactobacillus after three months of ripening, while starter bacteria still dominated in cheese from the third dairy after six months. LÄS MER

  4. 4. 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; 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

  5. 5. Bacteriological Hygiene in the Production of Pasteurised Milk

    Detta är en avhandling från Food Technology, Lund University

    Författare :Åsa Eneroth; Lunds universitet.; Lund University.; [1999]
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; RAPD; Bacillus cereus; Pseudomonas; Gram-negative; recontamination source; spoilage flora; phychrotrophs; recontamination; dairy hygiene; pasteurised milk; Livsmedelsteknik;

    Sammanfattning : Critical contamination sites and sources for the Gram-negative psychrotrophs (GNP) of the taxa Pseudomonas, Enterobacteriaceae and Aeromonas, and the Gram-positive spore-forming (GPS) species Bacillus cereus, have been traced in the production line of pasteurised milk. Samples of raw and pasteurised milk from different sampling sites along the line were collected. LÄS MER