Search for dissertations about: "aroma"

Showing result 1 - 5 of 20 swedish dissertations containing the word aroma.

  1. 1. Aroma and Flavor in Liquid Beet Sugar Processing

    University dissertation from Chalmers University of Technology

    Author : Per Pihlsgård; Chalmers tekniska högskola.; Chalmers University of Technology.; [2000]
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Bioteknik; Bioengineering; liquid beet sugar; liquid beet sugar process; aroma; flavor; sensory analysis; GC-MS; GC-olfactometry; aroma release; macromolecules; electronic nose;

    Abstract : Production of liquid beet sugar, a product of increasing importance for the food industry, involves many different compounds exhibiting aroma. Aroma compounds are introduced with the raw material, the sugar beets, but also formed as a result of sugar degradation (caramelization and Maillard reaction) or by contamination from process steps, such as adsorbents and ion exchangers. READ MORE

  2. 2. Pervaporative aroma recovery during beverage processing

    University dissertation from Food Technology, Engineering and Nutrition, Lund University

    Author : Hans O E Karlsson; [1996]
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; membranes; pervaporation; aroma compounds; mass transfer; heat transfer; theory; simulations; Food and drink technology; feasibility; aroma recovery; Livsmedelsteknik;

    Abstract : Popular Abstract in Swedish I denna studie har de grundläggande aspekterna på mass- och värmetransport i membrantekniken pervaporation studerats. Speciell tonvikt har lagts vid pervaporations användbarhet i samband med aromämnesåtervinning. READ MORE

  3. 3. Aroma Partition and Release from Soft Drinks, Jam, and Jellied Sweets

    University dissertation from Chalmers University of Technology

    Author : Annika Hansson; Chalmers tekniska högskola.; Chalmers University of Technology.; [2003]
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Bioteknik; Bioengineering; aroma; release; partition coefficient; pectin; gel; sugar; citric acid; soft drink; model mouth; proton-transfer reaction mass spectrometry; gas chromatography; in-nose;

    Abstract : The research described in the present thesis was focused on the influence of food ingredients and structures on the partition and release of aroma compounds from model systems such as soft drinks, jam, and jellied sweets. The effects on aroma release were studied during both static and dynamic conditions, the latter by both model mouth and in-nose measurements. READ MORE

  4. 4. Dispersion Coating for Active Food Packaging: : Aroma Interactions and Oxygen Scavenging

    University dissertation from Fakulteten för teknik- och naturvetenskap

    Author : Anna Nestorson; Karlstads universitet.; [2007]
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TECHNOLOGY Chemical engineering; TEKNIKVETENSKAP Kemiteknik; Chemical Engineering; Kemiteknik; Active food packaging; Dispersion coating; Latex; Aroma compounds; Oxygen scavenging;

    Abstract : ABSTRACTActive packaging materials prolong the shelf life or preserve the quality of packed food by absorbing oxygen, ethylene, moisture or odours, or by releasing antimicrobial agents, antioxidants or flavours. In dispersion coating, a latex is applied onto paper or paperboard to form a barrier film against water, water vapour, oil or gases. READ MORE

  5. 5. Aroma characterisation and retention after heat treatment and drying of fruits using extraction and GC-MS analysis

    University dissertation from Lund University (Media-Tryck)

    Author : Rui Ráice; Lunds universitet.; Lund University.; [2015]
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Fruits; Vangueria infausta; Mangifera indica; volatile; aroma; blanching; drying; encapsulation; modelling; GC-MS.;

    Abstract : Popular Abstract in English Fruits are a key complement to the diet of many people in the southern region of Africa, especially in rural areas. maphilwa (Vangueria infausta L.), maçanica (Ziziphus mauritiana), maçala (Strychnos spinosa), mapsincha (Salacia kraussi), cajú (Anacardium accidentale L. READ MORE