Avancerad sökning

Hittade 2 avhandlingar som matchar ovanstående sökkriterier.

  1. 1. Flow processing and gel formation for producing biopolymer drops with functional shapes and diffusion properties

    Författare :Bernhard Walther; Chalmers tekniska högskola; []
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; drop deformation; 4-roll mill; biopolymer; agarose; shear; Kappa-carrageenan; elongation; microstructure; flow processing; drop-shaping; rheology; poly ethyleneglycol ; diffusion; gelatine; NMR; gel formation; TEM; flow channel;

    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

  3. 2. Shaping of Food Microstructures

    Författare :Lars Hamberg; Chalmers tekniska högskola; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; food microstructure; flow; emulsion; carrageenan whey protein isolates; shaping; aggregate; gelatine; suspension; gel formation; particle; Fourier shape description; shape; shape measurements;

    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