Sökning: "Teknik och teknologier Annan teknik Livsmedelsteknik"

Visar resultat 6 - 10 av 155 avhandlingar innehållade orden Teknik och teknologier Annan teknik Livsmedelsteknik.

1. 6. Mass transport mechanisms and module design aspects in the recovery of dilute volatile organic compounds by hydrophobic pervaporation

   Författare :Olivera Trifunovic; Livsmedelsteknik; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Livsmedelsteknik; Food and drink technology; Teknik; Technological sciences; Aroma recovery; Module design; Hydrophobic pervaporation; Mass transport;

   Sammanfattning : Hydrophobic pervaporation has gained a lot of attention as an alternative process for mild aroma recovery, but the real commercial applications of this process are still in their infancies. Better understanding of mass transport phenomena in composite pervaporation membranes is essential from the point of view of membrane manufacturing, while process simulation is an important tool for predicting pervaporation module performance. LÄS MER

3. 7. Starch in Processed Potatoes -Influence of Tuber Structure, Thermal Treatments and Amylose/Amylopectin Ratio

   Författare :Malin Sjöö; Livsmedelsteknik; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Livsmedelsteknik; Food and drink technology; Teknik; Technological sciences; microscopy; differential scanning calorimetry; amylopectin; amylose; starch; Solanum tuberosum; potato;

   Sammanfattning : The potato is one of our most important food crops, being sold in its natural state or processed into a wide range of products. Starch, by far the most abundant component in the tuber, is greatly affected by heat processing. LÄS MER

4. 8. 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

5. 9. Evaluation of UHT milk processed by direct steam injection and steam infusion technology

   Författare :Bozena Malmgren; Livsmedelsteknik; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; sedimentation; gel formation; microstructure; TEM transmission electron microscopy; immunogold labelling; heat effects; Technological sciences; Teknik; Food and drink technology; Livsmedelsteknik; proteolysis; steam infusion; UHT milk; steam injection;

   Sammanfattning : UHT direct steam injection and steam infusion are widely used; however there is no comparison of their impact on milk components. This study evaluates the structural changes at different steps during the UHT processing of whole milk in a full-scale UHT plant by transmission electron microscopy (TEM) and particle size measurements, and follows the enzymatic activity. LÄS MER

7. 10. Protein Yield and Protein Isolate Quality when applying pH-shift Processing on Cod, Haddock and Blue Whiting Fillets- Effects of Replacing Centrifugation with Filtration

   Författare :Helgi Nolsøe; Chalmers tekniska högskola; []
   Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; NATURVETENSKAP; NATURAL SCIENCES; LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; fish; cod; protein yield; pH-shift processing; haddock; centrifugation; surimi; Protein isolate; filtration; blue whiting;

   Sammanfattning : A more sustainable fishery and a better utilization of the harvested fish raw material are currently of great importance to prevent overexploitation of our marine resources. Production of protein isolates to use for example as surimi has for many years been an important way of better utilizing low-value fish species and fish rest raw materials. LÄS MER