Sökning: "heating temperature of meat"
Hittade 5 avhandlingar innehållade orden heating temperature of meat.
1. Investigating the Feasibility of using Scandinavian Agricultural Side Streams for the Development of Novel High-Moisture Meat Analogues
Sammanfattning : Meat analogues are products that are supposed to resemble meat in terms of texture, flavour, and also sensory characteristics. They have recently become increasingly popular due to numerous issues related to health, religion, environmental impact and the growing number of vegetarians and vegans. LÄS MER
2. Multivariate calibration of near infrared reflectance data from food products : experimental design, linearization and applications
Sammanfattning : .... LÄS MER
3. Diffusion of Water in Foods during Heating
Sammanfattning : The overall aim of this research was to improve the knowledge of diffusion of water in foods during heating, so that the final quality of foods after heat processing could be predicted and controlled. The work consisted of three main parts. The first part involved the development of a method to study the diffusion. LÄS MER
4. Reduction of prime energy consumption in the Middle East by GSHP systems
Sammanfattning : The global energy consumption, which increased ~84% during last thirty years, exceeded 1.4.1011 MWh in 2008. It is projected to increase another ~39% until 2030. LÄS MER
5. The mechanisms controlling heat and mass transfer on frying of beefburgers
Sammanfattning : The aim of the present work was to gain better understanding of the mechanisms controlling heat and mass transfer during thermal processing of beefburgers. The effects of different factors such as the chemical composition and comminution of the meat raw material, the pan temperature and the meat patty diameter on the characteristics of heat and mass transfer were studied. LÄS MER