Sökning: "Livsmedelsteknik"

Visar resultat 36 - 40 av 178 avhandlingar innehållade ordet Livsmedelsteknik.

1. 36. 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

3. 37. Numerical Studies of Mixing in Pipes and Static Mixers

   Författare :Mårten Regner; Livsmedelsteknik; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Turbulent mixing; Secondary flow; Viscosity ratio; Computational fluid dynamics; Food and drink technology; Livsmedelsteknik; Rate of striation thinning; Static mixer; Laminar mixing;

   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

4. 38. Foam Formation and Starch Gelatinization with Alpha-Crystalline Emulsifiers

   Författare :Gisela Richardson; Livsmedelsteknik; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; Livsmedelsteknik; image analysis.; rheology; microscopy; amylose-lipid complex; gelatinization; dynamical arrest; amylose; starch; sponge cake; foam; emulsifier; alpha-gel; physical state;

   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

5. 39. Whey protein adsorption and aggregation on modified stainless steel surfaces in relation to fouling

   Författare :Olga Santos; Livsmedelsteknik; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Livsmedelsteknik; Food and drink technology; Modelling; Dynamic light scattering; Aggregation; Flow cell; Ellipsometry; Adsorption; Whey protein; Fouling; Modified stainless steel;

   Sammanfattning : This thesis focuses on the possibilities to reduce fouling by 1.Modifying the stainless steel surface. LÄS MER

7. 40. Texture and color of potato products

   Författare :Sandra Segnini; Livsmedelsteknik; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; potato processing; sensory evaluations; L*a*b*; French fries; potato chips; Texture; color; Food and drink technology; Livsmedelsteknik;

   Sammanfattning : Texture and color are the most important parameters in the definition of the quality of potato products, but usually their subjective measurements do not give any reproducible results due to the complicating factors related to human perception. In order to understand the factors that can affect the texture and the color of the potato products during processing, instrumental techniques have been developed for quantifying those parameters. LÄS MER