Sökning: "Aroma compounds"

Visar resultat 6 - 10 av 14 avhandlingar innehållade orden Aroma compounds.

  1. 6. Food and Packaging Interactions Affecting Food Quality

    Författare :Fredrik Johansson; Chalmers tekniska högskola; []
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; sorbed vegetable oil; oxygen transmission rate; food packaging; supercritical fluid extraction; inertness test; refillable PET bottles; permeability; aroma; interactions; sorption;

    Sammanfattning : Food and packaging interactions that may impair the food quality have been studied and methods to determine these interactions have been developed. An off-line supercritical fluid extraction method using carbon dioxide was developed and used to extract sorbed low molecular weight compounds from polymer films. LÄS MER

  3. 7. Utilization of Wild Fruit in Mozambique – Drying of Vangueria infausta (African medlar)

    Författare :Eulália Chiau; Livsmedelsteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Vangueria infausta; drying; maltodextrin; sucrose; softener; toughness; solar-assisted pervaporation; aroma; crystallization; water activity;

    Sammanfattning : Vangueria infausta (African medlar) is a wild fruit found in southern and central Mozambique. The ripe fruit has a leathery skin enclosing three to five seeds embedded in a soft pulp that tastes like apple. It plays an important role in the diet of the rural population and has the potential for commercial use. LÄS MER

  4. 8. Quality Aspects of Modified Atmosphere Packaged Broccoli

    Författare :Annelie Jacobsson; Livsmedelsteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Livsmedelsteknik; Food and drink technology; heat transfer; mass transport; quality; flavour; aroma; modified atmosphere packaging; broccoli;

    Sammanfattning : The modified atmosphere packaging (MAP) of vegetables is used with the aim of prolonging the shelf-life of the packaged produce. The packaging material consists of a permeable film and as a result of the respiration of the produce and gas diffusion through the film, the O2 decreases and the CO2 increases inside the package. LÄS MER

  5. 9. Mass transport mechanisms and module design aspects in the recovery of dilute volatile organic compounds by hydrophobic pervaporation

    Författare :Olivera Trifunovic; Livsmedelsteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Livsmedelsteknik; Food and drink technology; Teknik; Technological sciences; Aroma recovery; Module design; Hydrophobic pervaporation; Mass transport;

    Sammanfattning : Hydrophobic pervaporation has gained a lot of attention as an alternative process for mild aroma recovery, but the real commercial applications of this process are still in their infancies. Better understanding of mass transport phenomena in composite pervaporation membranes is essential from the point of view of membrane manufacturing, while process simulation is an important tool for predicting pervaporation module performance. LÄS MER

  7. 10. Aroma components in Vangueria infausta L. : Characterization of components using GC_MS and aroma loss during drying

    Författare :Rui Ráice; Livsmedelsteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; encapsulation.; threshold; drying; volatiles; vangueria infausta;

    Sammanfattning : This study focuses on the fruit of the African medlar (Vangueria infausta L., family Rubiaceae). The investigation included the development of an extraction procedure of volatile components from the fruit matrix, a purification step, separation, identification and quantification. LÄS MER