Search for dissertations about: "Food and drink technology"

Showing result 16 - 20 of 80 swedish dissertations containing the words Food and drink technology.

  2. 16. Wheat Flour Dough-Rheological and Structural Aspects

    Author : Helena Larsson; Livsmedelsteknik; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; starch gel; gluten; water distribution; lipids; starch granule surface; starch content; mixing; ultracentrifugation; structure; rheological measurements; wheat flour dough; phase separation; ethyl hydroxyethyl cellulose; Food and drink technology; Livsmedelsteknik;

    Abstract : The thesis presents a rheological study on wheat flour dough, in relation to the structural influence of the different dough constituents, added components and mixing time. Rheological investigations have been focused on measurements at small deformations, including dynamic oscillation and stress relaxation, although complementing measurements have been performed in large deformation viscosity experiments. READ MORE

  4. 17. RAPD and REA for Characterization of Lactobacillus plantarum strains, and Enterococcus spp. with Special Reference to Enterococcus spp. from Meat and Humans

    Author : Mikael Quednau; Livsmedelsteknik; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; pork; chicken; antibiotic resistance; Lactobacillus plantarum; Enterococcus; REA; RAPD; Livsmedelsteknik;

    Abstract : Restriction Endonuclease Analysis (REA) was used to characterize strains of Lactobacillus plantarum, Lb. pentosus, and Lb. reuteri. This method was shown to be a powerful tool for separation at the species and strain level. READ MORE

  5. 18. Compaction, Flow and Dispersion in a Chromatographic Column

    Author : Karin Östergren; Livsmedelsteknik; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; compression; chromatography; particulate bed; hydrodynamic dispersion; theoretical model; flow field; Livsmedelsteknik;

    Abstract : An experimental and theoretical study of compaction, flow and hydrodynamic dispersion in a chromatographic column containing non-rigid particles is presented. Experiments were performed using chromatographic columns packed with either a dextran-based chromatographic gel or glass beads. READ MORE

  6. 19. Optimisation and modelling of aroma recovery by pervaporation

    Author : Jenny Olsson; Livsmedelsteknik; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; optimisation; mass transfer; modelling; pervaporation; aroma recovery; Livsmedelsteknik;

    Abstract : During production of concentrated fruit juices, both physical and chemical losses of aroma compounds occur due to heat treatment such as pasteurisation and evaporation. This leads to an inferior quality of the final product. READ MORE

  7. 20. Rheology of Wheat Flour Doughs at Large Deformations and the Relation to Baking Quality and Physical Structure

    Author : Katarina Wikström; Malmö Experimentell patologi; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; mixograph; multivariate analysis; stress relaxation; uniaxial flow; biaxial flow; baking quality; extensional flow; enzymes; Dough; rheology; Livsmedelsteknik;

    Abstract : The effects on dough rheology at large deformations in elongational flow and shear flow have been studied. The results are related to bread making quality in terms of bread volume and to the physical structure of the dough. A new method for evaluation of an instrumented mixograph is reported. READ MORE