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. 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

  3. 3. 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

  4. 4. 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; Vangueria infausta; Fruits; Mangifera indica; volatile; aroma; blanching; drying; encapsulation; modelling; GC-MS.;

    Abstract : This study concerns the identification and characterisation of volatile components of fruits, and evaluation of the effect of heat treatment and drying on retention or loss of volatiles of fruits. The investigation included developing a procedure to extract volatile components from the fruit matrix, a purification step, separation, identification and quantification. READ MORE

  5. 5. Optimisation and modelling of aroma recovery by pervaporation

    University dissertation from Gun Trägårdh, Dept. Food Engineering, Lund University

    Author : Jenny Olsson; Lunds universitet.; Lund University.; [2001]
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; optimisation; Food and drink technology; 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