Sökning: "aroma transfer"
Visar resultat 1 - 5 av 8 avhandlingar innehållade orden aroma transfer.
1. Aroma Partition and Release from Soft Drinks, Jam, and Jellied Sweets
Sammanfattning : The research described in the present thesis was focused on the influence of food ingredients and structures on the partition and release of aroma compounds from model systems such as soft drinks, jam, and jellied sweets. The effects on aroma release were studied during both static and dynamic conditions, the latter by both model mouth and in-nose measurements. LÄS MER
2. Optimisation and modelling of aroma recovery by pervaporation
Sammanfattning : During production of concentrated fruit juices, both physical and chemical losses of aroma compounds occur due to heat treatment such as pasteurisation and evaporation. This leads to an inferior quality of the final product. LÄS MER
3. Quality Aspects of Modified Atmosphere Packaged Broccoli
Sammanfattning : The modified atmosphere packaging (MAP) of vegetables is used with the aim of prolonging the shelf-life of the packaged produce. The packaging material consists of a permeable film and as a result of the respiration of the produce and gas diffusion through the film, the O2 decreases and the CO2 increases inside the package. LÄS MER
4. Reuse and Recycling of Food Packaging - Odour Related Aspects of the Use and Misuse of PET Beverage Bottles
Sammanfattning : The reuse and closed-loop recycling of food packaging was studied in order to assess consumer safety and the sensory quality (e.g. taste and smell) of packaged food. LÄS MER
5. An Analytical Solution Applied to Heat and Mass Transfer in a Vibrated Fluidised Bed Dryer
Sammanfattning : A mathematical model for the drying of particulate solids in a continuous vibrated fluidised bed dryer was developed and applied to the drying of grain wetted with a single liquid and porous particles containing multicomponent liquid mixtures. Simple equipment and material models were applied to describe the process. LÄS MER