Sökning: "food quality"

Visar resultat 1 - 5 av 426 avhandlingar innehållade orden food quality.

  1. 1. Contributions to the Use of Statistical Methods for Improving Continuous Production

    Författare :Francesca Capaci; Erik Vanhatalo; Bjarne Bergquist; Murat Kulahci; Johan Carlson; Luleå tekniska universitet; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Process industry; Continuous process; Statistical process control; Design of experiments; Process improvements; Simulation tool; Engineering process control; Kvalitetsteknik; Quality Technology Management;

    Sammanfattning : Complexity of production processes, high computing capabilities, and massive datasets characterize today’s manufacturing environments, such as those of continuous andbatch production industries. Continuous production has spread gradually acrossdifferent industries, covering a significant part of today’s production. LÄS MER

  3. 2. Sensory Quality and Consumer Perception of Wheat Bread : Towards Sustainable Production and Consumption. Effects of Farming System, Year, Technology, Information and Values

    Författare :Iwona Kihlberg; Einar Risvik; Lisbeth Johansson; Stefan Sahlstrøm; Uppsala universitet; []
    Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; Domestic sciences; Product quality; Production quality; Sustainability; Organic farming; Wheat; Organic Food; Bread; Milling; Breadmaking; Sensory analysis; Consumers; Information; Values; Food acceptance; Hushållsvetenskap; Domestic science and nutrition; Hushålls- och kostvetenskap;

    Sammanfattning : In order to study the effect of production systems aimed at sustainability on product quality and of sensory and non-sensory factors on product acceptance – the effect of farming system, year, milling and baking techniques on the sensory qualities of wheat bread as a model product was investigated using a descriptive test, and the effect of information and values on liking of bread using consumer tests.Whole wheat and white breads were baked with wheat grown in six lots in established conventional and organic farming systems in field trails, in two subsequent years for the white bread. LÄS MER

  4. 3. Sensory quality of pork : Influences of rearing system, feed, genotype, and sex

    Författare :Anette Jonsäll; Uppsala universitet; []
    Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; Domestic sciences; Sensory analysis; rearing system; genotype; sex; feed; pig; food quality; taste; muscle; Hushållsvetenskap; Domestic science and nutrition; Hushålls- och kostvetenskap;

    Sammanfattning : Hampshire crosses of different genotype and sex were used to investigate the effects of rearing system, feed and handling on sensory quality, consumer preference and cooking loss. A selected and trained panel carried out descriptive tests. Two preference tests were carrieout by, in each case, 200 consumers. LÄS MER

  5. 4. Quality Aspects of Modified Atmosphere Packaged Broccoli

    Författare :Annelie Jacobsson; Livsmedelsteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Livsmedelsteknik; Food and drink technology; heat transfer; mass transport; quality; flavour; aroma; modified atmosphere packaging; broccoli;

    Sammanfattning : The modified atmosphere packaging (MAP) of vegetables is used with the aim of prolonging the shelf-life of the packaged produce. The packaging material consists of a permeable film and as a result of the respiration of the produce and gas diffusion through the film, the O2 decreases and the CO2 increases inside the package. LÄS MER

  7. 5. Dynamically predicted shelf-life service : Exploring and evaluating a potential sustainable food supply chain innovation

    Författare :Malin Göransson; Förpackningslogistik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Supply chain; Packaging logistics; Food quality; Food waste; Sustainable innovation; supply chain; Packaging logistics; Food quality; Food waste; Sustainable innovation;

    Sammanfattning : Roughly one third of all the food produced worldwide goes to waste. The global goals for sustainable development set by the United Nations in 2015 call for a 50% reduction of food waste per capita by 2030. We thus face several major food waste challenges that need academic and practical attention. LÄS MER