Sökning: "Food passage"

Visar resultat 1 - 5 av 21 avhandlingar innehållade orden Food passage.

  1. 1. Effects of Pulsed Electric Fields on Plant Tissue

    Författare :Yongyut Chalermchat; Livsmedelsteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Technological sciences; Electropermeabilization; Pulsed electric fields; Plant Tissue; Teknik;

    Sammanfattning : The interaction between biological cells and external electric fields has been of interest by scientists for several decades. Exposure of the cells to electric fields leads to various kinds of biophysical and biochemical responses. These responses can be used to characterize cell properties and/or to manipulate cell characteristics. LÄS MER

  2. 2. Drop Break-up in High-Pressure Homogenisers

    Författare :Fredrik Innings; Livsmedelsteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; Livsmedelsteknik; plasma; fluiddynamik; Gaser; plasmas; fluid dynamics; POD; Gases; PIV; Eddy; Flow; Jet; Milk; Break-up; Emulsion; Drop; Homogeniser;

    Sammanfattning : The overall aim of this project was to investigate the drop break-up process in milk homogenisers. This was done by measurements and calculations of the flow fields in the gap region and by visualisation of drops being broken up. To make visualisation and measurements possible, two scale models of a homogeniser gap were developed. LÄS MER

  3. 3. Lactobacillus in semi-hard cheese and their use as adjunct cultures

    Författare :Martin Antonsson; Livsmedelsteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Livsmedelsteknik; Food and drink technology; Adjunct culture; NSLAB; Non-starter Lactic acid bacteria; Cheese ripening; Model cheese; Lactobacillus paracasei; Cheese; Microbiology; bacteriology; virology; mycology; Mikrobiologi; bakteriologi; virologi; mykologi;

    Sammanfattning : The microflora of Herrgård cheese produced at three dairies was compared after three and six months maturation. The microflora of cheeses from two of the dairies was dominated by a spontaneous microflora of Lactobacillus after three months of ripening, while starter bacteria still dominated in cheese from the third dairy after six months. LÄS MER

  4. 4. Effects of Total Parenteral Nutrition on the Exocrine and Endocrine Pancreas. An Experimental Study

    Författare :Bo-Guang Fan; Lund Kirurgi; []
    Nyckelord :MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; orthopaedics; Surgery; TPN; Parotid glands; Lysosomal enzyme; Insulin; Hypotrophy; Hyperlipidemia; Food passage; Endocrine pancreas; Cholecystokinin; Exocrine pancreas; traumatology; Kirurgi; ortopedi; traumatologi; Gastro-enterology; Gastroenterologi;

    Sammanfattning : During total parenteral nutrition (TPN) adequate nutrition is provided intravenously and the enteral route is bypassed. The integrity of the gastrointestinal (GI) tract, however, is dependent on the passage of food through it. This thesis deals with the effects of TPN on the pancreas and the parotid glands. LÄS MER

  5. 5. Laser Absorption Spectroscopy of Gas in Scattering Media

    Författare :Märta Lewander; Atomfysik; []
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; medical diagnosis; gas analysis; absorption spectroscopy; diode laser spectroscopy; light scattering; food-package monitoring; GASMAS;

    Sammanfattning : Absorption spectroscopy constitutes a chemical analysis tool which can be applied to various samples and application fields. This thesis focuses on gas absorption spectroscopy with the means of diode lasers - tunable diode laser absorption spectroscopy, TDLAS. LÄS MER