Sökning: "Livsmedelsteknik Food and drink technology"

Visar resultat 6 - 10 av 79 avhandlingar innehållade orden Livsmedelsteknik Food and drink technology.

  1. 6. Ultrasound Doppler Based In-Line Rheometry - Development, Validation and Application

    Författare :Johan Wiklund; Livsmedelsteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Teknik; Chemical technology and engineering; Kemiteknik och kemisk teknologi; Food and drink technology; Livsmedelsteknik; Technological sciences; non-Newtonian; Chemistry; Kemi; process control; In-line rheometry; Doppler; process monitoring; ultrasound;

    Sammanfattning : The trend within fluid industry is towards continuous production, leading to an increasing demand for new and improved methods that allow real-time monitoring of quality parameters and fast process control. The consistency and viscosity can be described by fluid rheology and are frequently used as quality control parameters. LÄS MER

  3. 7. Membrane emulsification: modelling interfacial and geometric effects on droplet size

    Författare :Marilyn Rayner; Livsmedelsteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; pore geometry; membrane emulsification; Gases; Surface Evolver; fluid dynamics; plasmas; Gaser; fluiddynamik; plasma; Chemical technology and engineering; Kemiteknik och kemisk teknologi; Food and drink technology; modelling; Livsmedelsteknik;

    Sammanfattning : Emulsification is an important unit operation used in the pharmaceutical, food, and cosmetic industry. Membrane emulsification is a relatively new membrane technology which allows the production of emulsion droplets under controlled conditions with a narrow droplet size distribution. LÄS MER

  4. 8. On the Extraction of Essential Oils by Supercritical Carbon Dioxide and its Influence on the Mesomorphic Phase Structures

    Författare :José da Cruz Francisco; Kemiska institutionen; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Natural oils; fats and waxes technology; Naturliga oljor; fetter; vax; Kemiteknik och kemisk teknologi; Chemical technology and engineering; Livsmedelsteknik; Food and drink technology; phase behavior; soybean lecithin; monoolein; cineole; terpenes; eucalyptus; extraction; Essential oils; supercritical carbon dioxide;

    Sammanfattning : A comparison of essential oils from leaves of Eucalyptus camaldulensis Dehn. obtained by hydrodistillation (HD) and supercritical carbon dioxide (SC-CO2) extraction is presented. Selected major components of the oils showed a predominance of higher molecular weight components in the SC-CO2 extracts than in those obtained by HD. LÄS MER

  5. 9. Loss Minimisation in Dynamic Food Processes

    Författare :Marcus Henningsson; Livsmedelsteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Livsmedelsteknik; Food and drink technology; Teknik; Technological sciences; CFD; dual plane ERT; ERT; waste minimisation; loss; milk; density; sensor fusion; multivariate calibration; electrical resistance tomography; dairy process; turbidity; conductivity;

    Sammanfattning : The overall aim of the present work was to reduce losses during product changes or during rinsing in continuous food processing, with particular attention to dairy plants. The concept of sensor fusion of common process instruments was implemented as a tool to monitor the milk and fat concentrations in a dairy processing line. LÄS MER

  7. 10. Amylopectin - Interactions with Lipids and Proteins

    Författare :Henrik Lundqvist; Livsmedelsteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; binding isotherm; isothermal titration calorimetry; differential scanning calorimetry; retrogradation; alpha-lactalbumin; beta-lactoglobulin; whey protein; surfactant; lipid; exterior chain length; barley; potato; starch; amylopectin; amylose; Food and drink technology; Livsmedelsteknik; Proteins; enzymology; Proteiner; enzymologi; Lipids; steroids; membranes; Lipider; steroider; mebran;

    Sammanfattning : Starch is a common ingredient in many products, influencing properties such as viscosity, stability, sensory properties and appearance. These properties and how they change with time in the process called retrogradation are dependent on the structure of starch and its interaction with other components such as lipids and proteins. LÄS MER