Sökning: "Food Industry"

Visar resultat 31 - 35 av 211 avhandlingar innehållade orden Food Industry.

  1. 31. Technological Aspects of Preparing Porridges Made from Local Crops in Mozambique

    Författare :Irene Carvalho; Livsmedelsteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Child malnutrition; consistency; complementary porridge; developing countries; energy density; carotenoids;

    Sammanfattning : Child malnutrition is one of the major health problems in many developing countries and involves many sectors such as health, agriculture and research. Malnutrition in infants usually develops during the introduction of complementary foods, due to a deficit of nutrients, low energy density and the poor bioavailability of vitamins and minerals leading, in turn, to an increase in the risk of disease and infant mortality. LÄS MER

  3. 32. Modelling of Laminar Mixing in Static Mixers

    Författare :Mårten Regner; Livsmedelsteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Static mixer; Secondary flow; Laminar mixing; Particle tracking; Computational fluid dynamics; Striation thickness.;

    Sammanfattning : The chemical process industry uses the mixing unit operation for several applications in which a defined degree of homogeneity is desired. The mixing process can be performed under laminar, transitional or turbulent flow conditions and there are several types of equipment available for this purpose; the static mixer being one of them. LÄS MER

  4. 33. Impregnation of Leaf Tissues and its Consequences on Metabolism and Freezing; Study on Vacuum Impregnation and Pulsed Electric Field Treatment

    Författare :Katarzyna Dymek; Livsmedelsteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY;

    Sammanfattning : Freezing is a widely used method of preserving food products. Efforts are currently being directed towards improving the quality of the sensitive tissues of plant foods such as leaves, after freezing and thawing. LÄS MER

  5. 34. Powder Bed Structure and Imbibition - A Study of Spray Dried Dairy Powders

    Författare :Erik Börjesson; Livsmedelsteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; powder bed structure; Imbibition; powder morphology; porous media;

    Sammanfattning : The formation of lumps during powder dissolution is undesirable in most cases. In a world where the use of dry products is increasing, incomplete powder dissolution and lump formation can for instance affect the color of a paint or the nutritional content of baby food. LÄS MER

  7. 35. Chemical analysis to promote the use of wild fruits from Mozambique

    Författare :Telma Magaia; Livsmedelsteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; pulps; kernels; consumption; fat; protein; minerals; dietary fibre;

    Sammanfattning : Abstract Wild fruit trees have significant cultural and socio-economic value in rural areas of Mozambique. Most of the wild fruits are seasonal and are available mainly in the wet season. Generally they have a short shelf-life and are eaten fresh or after minimal processing; the most common method of preservation is sun-drying. LÄS MER