Hittade 2 avhandlingar innehållade ordet drop-shaping.
1. Flow processing and gel formation for producing biopolymer drops with functional shapes and diffusion properties
Sammanfattning : This thesis focuses on the development of novel processes which combine flow-induced drop deformation and simultaneous temperature-induced gel formation in order to create shaped biopolymer drops. The drops are functional in terms of rheology and diffusion properties, factors strongly influencing the consistency of food products and flavour or drug release. LÄS MER
Sammanfattning : Shape, the shaping process and the functionality of shape for food microstructure are the focus of this thesis. Shape is one of the parameters that influences the microstructure functionality; hence microstructure shape optimisation is an interesting task in the development of new functional materials and processes, especially for food, in which structure-related texture is an essential part of the product. LÄS MER