Sökning: "emulgatorer"

Hittade 5 avhandlingar innehållade ordet emulgatorer.

1. 1. Towards the enhanced applicability of cold mix asphalt: : An experimental study focusing on surface free energies and the breaking and coalescence of bitumen emulsions

   Författare :Abdullah Khan; Nicole Kringos; Per Redelius; Andreas Loizos; KTH; []
   Nyckelord :Bitumen; Cold Asphalt Mixtures; Minerals Aggregates; Surface Free Energy; Sorption; Contact Angle; Bitumen Emulsions; Breaking and Coalescence; Emulsifiers; Adhesion Promoters.; Bitumen; kallblandad asfalt; mineraler aggregat; fri ytenergi; sorption; kontaktvinkel; Bitumenemulsioner; brytning och koalescensen; emulgatorer; adhesionsegenskaper; Byggvetenskap; Civil and Architectural Engineering;

   Sammanfattning : The environmental, social and economic sustainability of our infrastructure network is clearly of paramount importance to the road-engineering sector as well to society at large. Sustainable road materials and reduced transport of those materials therefore play a significant role. LÄS MER

3. 2. Foam Formation and Starch Gelatinization with Alpha-Crystalline Emulsifiers

   Författare :Gisela Richardson; Livsmedelsteknik; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; Livsmedelsteknik; image analysis.; rheology; microscopy; amylose-lipid complex; gelatinization; dynamical arrest; amylose; starch; sponge cake; foam; emulsifier; alpha-gel; physical state;

   Sammanfattning : In the baking industry, emulsifiers in the alpha-gel state are used for foam formation. This thesis focuses on some parts of the effects of the emulsifier: how the foam formation and foam stability are influenced by the physical state of the emulsifier, how emulsifiers change the gelatinization and gel formation of starch, and the impact that these factors may have in a true product such as a sponge cake. LÄS MER

4. 3. Emulsion formation and stability - Impact of the dispersed state of the emulsifier on emulsification

   Författare :Emma Magnusson; Livsmedelsteknik; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Emulsion; phospholipid; dispersed state; field flow fractionation; freeze-thaw stability;

   Sammanfattning : Emulsions find a variety of applications in for example food, cosmetics and pharmaceutical preparations. In order to obtain emulsions with desired properties it is important to understand how different factors, such as the properties of the emulsifier and the emulsification procedure, impact the final emulsion properties. LÄS MER

5. 4. Dynamic Modelling of Emulsification in High-Pressure Homogenizers

   Författare :Andreas Håkansson; Livsmedelsteknik; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Population Balance Equations; Emulsification; High-Pressure Homogenization; Computational Fluid Dynamics; Mathematical Modelling.;

   Sammanfattning : Different approaches and sub-models for the modelling of emulsification in a high-pressure homogenizer are reviewed and compared in terms of both practical aspects and how well they describe what is currently known on the emulsification process in general and on high-pressure homogenization in particular. Special effort is devoted to comparing the model developments presented in the appended papers to their alternatives and previous suggestions. LÄS MER

7. 5. Staling and Starch Retrogradation in Speciality Bread

   Författare :Jeanette Purhagen; Livsmedelsteknik; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Anti-staling agents; Staling; Starch retrogradation; Bread; Water content; Bran; Heat-treated additives; Gluten-free bread;

   Sammanfattning : Bread products are one of the most common and important foods in our daily diet, and have been since ancient times. Although it has a long history and comes in many variations, the staling phenomenon of bread is still not fully known. LÄS MER