Sökning: "food processing"

Visar resultat 1 - 5 av 216 avhandlingar innehållade orden food processing.

  1. 1. Applications of Microwave Heating of Foods

    Författare :Birgitta Raaholt; RISE; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; NATURVETENSKAP; NATURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; modelling of microwave heating; microwave-assisted HTST processing; product quality.; heat transfer; microwave heating; microwave oven; heating uniformity; microwave cavity; tubular microwave in-flow processing;

    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

  3. 2. Heat transfer between fluid and particles in food processing

    Författare :Annika Åström; Chalmers tekniska högskola; []
    Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; heat transfer; measurements; particulate food; aseptic processing; liquids; particle motion; computer simulation; particles; highly viscous; two phase flow;

    Sammanfattning : .... LÄS MER

  4. 3. Cassava Processing: Safety and Protein Fortification

    Författare :Lucas Tivana; Livsmedelsteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Cassava; Cyanogenic glycosides; aquacyano-cobyrinic acid; processing; amylose; amylopectin; protein; texture;

    Sammanfattning : Cassava (Manihot esculenta Crantz) is an important and cheap source of carbohydrate in tropical regions, particularly in Sub-Sahara Africa. Cassava as a human food is a good source of energy as it has a comparable high energy density of about 610 kJ/100 g fresh root. LÄS MER

  5. 4. Cross-Processing Fish Co-Products with Plant Food Side Streams or Seaweeds Using the pH-Shift Method - a new sustainable route to functional food protein ingredients stable towards lipid oxidation

    Författare :Jingnan Zhang; Chalmers tekniska högskola; []
    Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; valorization; pomaces; protein techno-functionality; press cakes; by-products; fish protein; fruit; natural antioxidants; lipid oxidation; berry; protein gels;

    Sammanfattning : The seafood value chain is highly inefficient as 50-60% of the fish weight end up as co-products in the filleting operation. Despite their abundance in high-quality proteins, fish co-products mainly go to low value products such as fodder. The pH-shift process, i.e. LÄS MER

  7. 5. Energy efficiency in the meat processing industry: opportunities for process integration

    Författare :Anna Fritzson; RISE; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; heat pinch analysis; heat recovery; process integration; combined heat and power; food processing; shaftwork; heat pump; slaughter and meat processing;

    Sammanfattning : .... LÄS MER