Sökning: "flow processing"
Visar resultat 1 - 5 av 401 avhandlingar innehållade orden flow processing.
1. Signal Processing for Spectroscopic Applications
Sammanfattning : Spectroscopic techniques allow for studies of materials and organisms on the atomic and molecular level. Examples of such techniques are nuclear magnetic resonance (NMR) spectroscopy—one of the principal techniques to obtain physical, chemical, electronic and structural information about molecules—and magnetic resonance imaging (MRI)—an important medical imaging technique for, e. LÄS MER
2. Multiphase flow measurements using ultrasound
Sammanfattning : In process industries such as for example the oil and gas industry, the paper pulp industry, and the mining industry, multiphase flows are common. It is often of interest to measure the mass fractions of the different phases. LÄS MER
3. Flow Measuring Techniques in Steady and Pulsating Compressible Flows
Sammanfattning : This thesis deals with flow measuring techniques applied on steady and pulsatingflows. Specifically, it is focused on gas flows where density changes canbe significant, i.e. compressible flows. LÄS MER
4. Applications of Microwave Heating of Foods
Sammanfattning : AbstractMicrowave heating of foods offers rapid and flexible heating both for consumer and industrial applications, with several advantages, such as reduced processing time (due to volumetric heating and reduced coming-up times (heating time required to reach the desired target temperature), selective heating, increased process flexibility and efficient heating (volumetric heating of the food does not require heating of a surrounding medium or package). However, successful installations requireknowledge in process design. LÄS MER
5. 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