Search for dissertations about: "Liquid food"

Showing result 1 - 5 of 135 swedish dissertations containing the words Liquid food.

2. 1. Dynamic Modelling and Simulation of Liquid Food Process Lines

   Author : Tomas Skoglund; Livsmedelsteknik; []
   Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Process lines; Dynamic model; Microbial deactivation; Data- och systemvetenskap; computer technology; Systems engineering; Fuzzy traceability; Traceability; Thermal engineering; termodynamik; Termisk teknik; applied thermodynamics; Chemical technology and engineering; Kemiteknik och kemisk teknologi; Food and drink technology; Heat exchanger; Dispersion; Fluid property transition; Liquid food; Dynamic simulation; Livsmedelsteknik;

   Abstract : In the present work a dynamic model library of components for process lines was developed. The analysis addressed characteristic aspects of liquid food process lines, and new models were developed for fluid transitions, dispersion, mixing zones and first-order chemical reactions in pipes and heat exchangers. READ MORE

4. 2. Antioxidants in Andean food and meals

   Author : Leslie Tejeda; Livsmedelsteknik; []
   Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Antioxidant capacity; polyphenolic compounds; anthocyanidins; individual food; meals; ans and stan genes;

   Abstract : Abstract The constant need to improve health and to prevent disease in Bolivia, especially in the Andean region with its extreme environmental conditions (high altitude and lower temperatures), motivated us to extend studies of antioxidant sources in foods and plants, since antioxidants are believed to have major health benefits. Spectrophotometric methods, such as ABTS (2, 2’- azinobis-3-ethylbenzotiazoline-6-sulfonic acid) and FRAP (ferric reduction antioxidant power), were used to evaluate antioxidant activity. READ MORE

5. 3. Wheat quality under a climate spell : a focus on protein, physico-chemical and growth characteristics evaluated by innovatively combined approaches

   Author : Sbatie Lama; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
   Keywords : LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; NATURVETENSKAP; NATURAL SCIENCES;

   Abstract : The quality of bread is largely determined by the gluten protein concentration and composition, both greatly influenced by environmental factors such as heat and drought. Future climate in Sweden is expected to fluctuate severely, affecting gluten proteins and the production of bread wheat, as well as future availability of food. READ MORE

6. 4. Utilization of Andean grain flours in the development of wheat flour dough

   Author : Sander Jonathan Pérez Villarroel; Avdelningen för livsmedel och läkemedel; []
   Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; Wheat; Andean grains; Amaranth; Amaranthus caudatus; Canahua; Chenopodium pallidicaule; Quinoa; Chenopodium quinoa; Dough; Substitution; Ultracentrifugation; Phase separation; Dough composition; Macroscopic separation; Freezable water; Textural properties; Compression; Uniaxial tension; Biaxial tension; Principal component analysis; Partial least square regression; Bread;

   Abstract : Bread dough was studied in relation to three Andean grain flours, quinoa (Chenopodium quinoa), amaranth (Amaranthus caudatus) and canahua (Chenopodium pallidicaule), as partial replacements for wheat flour with the perspectives of dough and breadmaking. This thesis deals with the understanding of both dough as a complex system, consisting of various water-filled polymers, and dough as a viscoelastic material, with different responses to deformations, in order to contribute to possibilities for improvements in dough analysis and development of novel products. READ MORE

7. 5. Acrylamide in food products : Identification, formation and analytical methodology

   Author : Sune Eriksson; Margareta Törnqvist; Leif Kronberg; Stockholms universitet; []
   Keywords : NATURVETENSKAP; NATURAL SCIENCES; Acrylamide; food; analytical methods; measurements in air; Environmental chemistry; Miljökemi;

   Abstract : The aim of this thesis was to verify the indicated occurrence of acrylamide formation in heating of food, to identify factors affecting the formation, and to identify important sources of acrylamide exposure from food. As a prerequisite for the studies, gas- and liquid-chromatographic methods with mass spectrometric detection were developed for the analysis of acrylamide in food. READ MORE