Sökning: "Food Spoilage"

Visar resultat 1 - 5 av 12 avhandlingar innehållade orden Food Spoilage.

  1. 1. Characterization of Aeromonas, Enterobacteriaceae, Pseudomonas, Bacillus and Lactobacillus spontaneously growing to high numbers in milk, minced meat, fish or cheese

    Detta är en avhandling från Department of Food Technology, Lund University

    Författare :Anne-Marie Lindberg; Lund University.; Lunds universitet.; [1997]
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; Food Spoilage; Lactobacillus; Bacillus; Pseudomonas; Aeromonas; Enterobacteriaceae; Livsmedelsteknik;

    Sammanfattning : The spoilage flora of refrigerated raw and pasteurized milk was classified and identified by numerical phenotypic analysis. Isolations of bacteria were made at a defined spoilage stage, when the total aerobic count was 106-107 cfu per ml. The secondary flora of ripened Swedish and Norwegian cheeses was investigated by numerical analysis. LÄS MER

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

    Detta är en avhandling från Food Technology, Lund University

    Författare :Åsa Eneroth; Lund University.; Lunds universitet.; [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

  3. 3. 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; Lund University.; Lunds universitet.; [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 : Carrots are a cold-weather crop well suited for cultivation in the south of Sweden. Carrots are generally rather inexpensive, with a market price below € 1 /kg (Sweden, 2003), whereas fresh carrot juice has a price of around € 5 /kg. LÄS MER

  4. 4. Solar Assisted Pervaporation : A process for the concentration of fruit juices in membrane pouches with solar energy

    Detta är en avhandling från Department of Food Technology, Engineering and Nutrition, Lund University

    Författare :Randi Phinney; Lund University.; Lunds universitet.; [2019-05-20]
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; pervaporation; solar drying; membrane pouch; juice concentration; fruit preservation; marmalade; tangerine; Vangueria infausta; microbiology; water activity; soluble solids; Brix;

    Sammanfattning : Drying has been used for thousands of years to preserve foods. One of the first methods used was open air sun drying which exposes foods directly to solar radiation and ambient air. This method is still used today around the world but it remains underdeveloped on a small-scale for two main reasons. LÄS MER

  5. 5. Solar Assisted Pervaporation (SAP) : A process using membrane pouches and solar energy for the dehydration and preservation of fruit juices in rural and remote areas

    Detta är en avhandling från Department of Food Technology, Engineering and Nutrition, Lund University

    Författare :Randi Phinney; Lund University.; Lunds universitet.; [2017]
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; membrane; pervaporation; fruit preservation; solar drying; heat and mass transfer; coupling effects;

    Sammanfattning : Drying has been used for thousands of years to preserve foods. One of the first methods used was open air sun drying which exposes foods directly to solar radiation and ambient air. This method is still used today around the world but it remains underdeveloped on the small-scale for two main reasons. LÄS MER