Sökning: "Food and drink technology"
Visar resultat 21 - 25 av 83 avhandlingar innehållade orden Food and drink technology.
21. Milk Membrane Lipids - Dispersions, Emulsions and Interactions with Proteins
Sammanfattning : Milk is a dilute aqueous dispersion with a complex mixture of proteins, fat, carbohydrates, vitamins and minerals. Milk membrane lipids are a part of the milk fat globule membrane (MFGM), which covers the fat globules. During dairy processing membrane material is released and surface structure features are altered. LÄS MER
22. Foam Formation and Starch Gelatinization with Alpha-Crystalline Emulsifiers
Sammanfattning : In the baking industry, emulsifiers in the alpha-gel state are used for foam formation. This thesis focuses on some parts of the effects of the emulsifier: how the foam formation and foam stability are influenced by the physical state of the emulsifier, how emulsifiers change the gelatinization and gel formation of starch, and the impact that these factors may have in a true product such as a sponge cake. LÄS MER
23. Numerical Studies of Mixing in Pipes and Static Mixers
Sammanfattning : The objective of the present work was to investigate the mixing process in static mixers under laminar flow conditions, and in pipes during the displacement of dissimilar liquids. A numerical scheme and a method of characterizing static mixers were developed. LÄS MER
24. Some Fluid Dynamic Characteristics in the Scale-up of Rushton Turbine-Agitated Tanks
Sammanfattning : Turbine-agitated tanks are used in chemical and biochemical applications to increase mixing which, in turn, affects the yield, productivity and product quality. The purpose of this work was to study the hydrodynamic influence on the scale-up of turbine-agitated tanks, commonly used in fermentation. LÄS MER
25. Lipid bilayers versus monolayers- Sponge phases and skin lipid domains
Sammanfattning : The L3, or sponge, phase is a thermodynamically stable isotropic liquid consisting of a surfactant membrane in aqueous solution. A solvent induced L3 phase is shown in systems of solvent, monoolein and water. LÄS MER