Sökning: "Food Engineering"
Visar resultat 6 - 10 av 528 avhandlingar innehållade orden Food Engineering.
6. Dynamically predicted shelf-life service : Exploring and evaluating a potential sustainable food supply chain innovation
Sammanfattning : Roughly one third of all the food produced worldwide goes to waste. The global goals for sustainable development set by the United Nations in 2015 call for a 50% reduction of food waste per capita by 2030. We thus face several major food waste challenges that need academic and practical attention. LÄS MER
7. Lake Hydrodynamics and Pollution Transport under Climate Change : The Case of Lake Victoria
Sammanfattning : A very small part of the total earth’s water is freshwater (only 2.5 %). Unfortunately, due to climate change and pervasive manmade activities, surface freshwater quality in many places of the world has become degraded. LÄS MER
8. Land-use competition and agricultural greenhouse gas emissions in a climate change mitigation perspective
Sammanfattning : Productive land for food production, bioenergy, or preservation of nature is a limited resource. Climate change mitigation puts additional pressure on land via higher demand for bioenergy to replace fossil fuels and via restrictions on deforestation—two processes that limit the availability of land for food produc- tion, and may thus also raise food prices. LÄS MER
9. Engagement with Fungi-Based Food : Recovery and Valorization of Resources for Food
Sammanfattning : There has been an increasing demand for more sustainable food and ways of encouraging individuals to lead more sustainable lives. This thesis seeks to contribute to understanding human engagement with fungi-based food in a multidisciplinary manner by complementing resource recovery with an occupational perspective that sheds light on aspects that encourage or discourage individuals from engaging with this food. LÄS MER
10. Dynamic Modelling and Simulation of Liquid Food Process Lines
Sammanfattning : In the present work a dynamic model library of components for process lines was developed. The analysis addressed characteristic aspects of liquid food process lines, and new models were developed for fluid transitions, dispersion, mixing zones and first-order chemical reactions in pipes and heat exchangers. LÄS MER