Sökning: "Teknik och teknologier Annan teknik Livsmedelsteknik"

Visar resultat 16 - 20 av 155 avhandlingar innehållade orden Teknik och teknologier Annan teknik Livsmedelsteknik.

1. 16. Nanorheological Studies of Caseins

   Författare :Kristina Helstad; Livsmedelsteknik; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Livsmedelsteknik; Food and drink technology; Biokemisk teknik; Biochemical technology; Casein micelle; Caseins; Nanorheology;

   Sammanfattning : To be able to improve the quality of dairy products and dairy processes, knowledge of casein molecules, casein micelles and casein aggregates is important. The rheological properties of casein products, casein gels and adsorbed layers of casein, have been widely investigated. LÄS MER

3. 17. Live Biotherapeutics : importance of formulation and lyophilization parametersand an example of a clinical application

   Författare :Nisha Tyagi; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES;

   Sammanfattning : In recent years, probiotics have expanded from their traditional classification as “health promoting food” to the development of live biotherapeutic products (LBP). Traditional probiotics are marketed as food/dietary supplements while LBPs are drug products intended for treatment or prevention of diseases. LÄS MER

4. 18. Some Fluid Dynamic Characteristics in the Scale-up of Rushton Turbine-Agitated Tanks

   Författare :Eva Ståhl Wernersson; Livsmedelsteknik; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Chemical technology and engineering; Livsmedelsteknik; Food and drink technology; Rushton turbine; turbulent kinetic energy; geometry; local energy dissipation rate; power input; scale-up; anemometry measurements; agitated tanks; turbulence; Kemiteknik och kemisk teknologi;

   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

5. 19. Fouling and cleaning of solid surfaces. The influence of surface characteristics and operating conditions

   Författare :Camilla Karlsson; Livsmedelsteknik; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; ellipsometry; sodium hydroxide; anionic surfactant; betalactoglobulin; protein; stainless steel; hydrophilic surface; hydrophobic surface; cleaning; adsorption; fouling; Livsmedelsteknik; Chemical technology and engineering; Kemiteknik och kemisk teknologi;

   Sammanfattning : The severe fouling common in food processing puts high demands on equipment cleaning. Adsorption of the protein betalactoglobulin to solid surfaces and its subsequent removal were followed using in situ ellipsometry. Most experiments were done in a stirred cuvette. Additionally, a flow cell was designed, which was employed in some work. LÄS MER

7. 20. 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