Sökning: "Dehydration Techniques."

Visar resultat 1 - 5 av 20 avhandlingar innehållade orden Dehydration Techniques..

1. 1. COMBINED DEHYDRATION METHODS - From Fresh Fruit to High-quality Ingredients

   Författare :Frédéric Prothon; Livsmedelsteknik; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; Livsmedelsteknik; semi-finished products; agent; collapse; apple; microwave-assisted air-drying; dehydration; osmotic treatment;

   Sammanfattning : Numerous products from the food industry contain fruit and/or berries, in the form of fillings or ingredients, e. g. in yoghurt, some bread products/cereal products, ice cream, etc. In order to produce these ingredients and improve their characteristics, many processing techniques are available. LÄS MER

3. 2. Automated Manufacture of Fertilizing Agglomerates from Burnt Wood Ash

   Författare :Thomas Svantesson; Industriell elektroteknik och automation; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Adaptive Filtering; Ash Recycling; Change Detection; System Identification; Real-Time Control; Robust Control; Process Design; Control System Design; Carbon In Fly Ash CIFA monitoring; PID-Control; Agglomeration Techniques; Moisture Control; Dehydration Techniques.; Automation; robotics; control engineering; Automatiska system; robotteknik; reglerteknik;

   Sammanfattning : In Sweden, extensive research is conducted to find alternative sources of energy that should partly replace the electric power production from nuclear power. With the ambition to create a sustainable system for producing energy, the use of renewable energy is expected to grow further and biofuels are expected to account for a significant part of this increase. LÄS MER

4. 3. Prussian blue analogue copper hexacyanoferrate : Synthesis, structure characterization and its applications as battery electrode and CO2 adsorbent

   Författare :Dickson Odhiambo Ojwang; Gunnar Svensson; Jekabs Grins; Andrew Goodwin; Stockholms universitet; []
   Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; copper hexacyanoferrate; synthesis; structure refinement; thermal dehydration; CO2 adsorption; kinetic analysis; in operando synchrotron X-ray diffraction; Inorganic Chemistry; oorganisk kemi;

   Sammanfattning : Prussian blue (PB) and Prussian blue analogues (PBAs) are compounds with potential applications in a large variety of fields such as gas storage, poison antidotes, electrochromism, electrochemistry and molecular magnets. The compounds are easy to synthesize, cheap, environmentally friendly and have been pursued for both fundamental research and industrial purposes. LÄS MER

5. 4. Nutritional Value and Quality of Processed Mango Fruits

   Författare :Isabel Guiamba; Chalmers tekniska högskola; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; acidification; ascorbic acid oxidase; polyphenoloxidase; water blanching; β-carotene; osmotic dehydration; infrared heating; microwave heating; Mango; EDTA; vitamin C;

   Sammanfattning : Mango (Mangifera indica L.) is one of the most important tropical fruits commercialized and consumed worldwide, and an excellent source of fibre, bioactive compounds such as pro-vitamin A carotenoids, vitamin C (ascorbic acid) and phenolics. Mango was used in this thesis as a model fruit of fruits and vegetables that are rich sources of nutrients. LÄS MER

7. 5. Processing of berries – Effects on functionality, stability and bioactivity of anthocyanins

   Författare :Gabriel Barbosa; Chalmers tekniska högskola; []
   Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; berries; powder; hot air and microwave drying; osmotic dehydration; press cake; edible coating; anthocyanins; gastrointestinal in vitro digestion; polyphenols; pulsed electric field; oxidative stress; yeast;

   Sammanfattning : Berries are rich natural sources of anthocyanins, water-soluble pigments in plants that have been linked to beneficial effects against chronic diseases, such as cardiovascular diseases, type 2 diabetes and neurodegenerative diseases. However, anthocyanins as well as other polyphenolic compounds are often sensitive to degradation during processing, storage and digestion. LÄS MER