Search for dissertations about: "emulsifier"

Showing result 1 - 5 of 9 swedish dissertations containing the word emulsifier.

2. 1. Foam Formation and Starch Gelatinization with Alpha-Crystalline Emulsifiers

   Author : Gisela Richardson; Livsmedelsteknik; []
   Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; Livsmedelsteknik; image analysis.; rheology; microscopy; amylose-lipid complex; gelatinization; dynamical arrest; amylose; starch; sponge cake; foam; emulsifier; alpha-gel; physical state;

   Abstract : In the baking industry, emulsifiers in the alpha-gel state are used for foam formation. This thesis focuses on some parts of the effects of the emulsifier: how the foam formation and foam stability are influenced by the physical state of the emulsifier, how emulsifiers change the gelatinization and gel formation of starch, and the impact that these factors may have in a true product such as a sponge cake. READ MORE

4. 2. NMR Self-Diffusion Studies and Stability Studies of Emulsions

   Author : Ingrid Lönnqvist; LTH Ingenjörshögskolan vid Campus Helsingborg; []
   Keywords : NATURVETENSKAP; NATURAL SCIENCES; coalescence; emulsion stability; size distribution; restricted diffusion; self-diffusion coefficient; self-diffusion PGSE NMR; surfactant; emulsifier; continuous phase; microemulsion; phase diagram; emulsion; multiple emulsion; cream; conductivity; Physics; Fysik; Chemistry; Kemi;

   Abstract : The aim of this study is to characterize emulsion systems by self-diffusion PGSE NMR methods. The specifics of the emulsions studied are all taken from the literature and they are of the W/O or O/W type stabilized with different emulsifiers. READ MORE

5. 3. Emulsion formation and stability - Impact of the dispersed state of the emulsifier on emulsification

   Author : Emma Magnusson; Livsmedelsteknik; []
   Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Emulsion; phospholipid; dispersed state; field flow fractionation; freeze-thaw stability;

   Abstract : Emulsions find a variety of applications in for example food, cosmetics and pharmaceutical preparations. In order to obtain emulsions with desired properties it is important to understand how different factors, such as the properties of the emulsifier and the emulsification procedure, impact the final emulsion properties. READ MORE

6. 4. Numerical and experimental study of turbulent drop breakup in high­-pressure homogenizers

   Author : Peyman Olad; Avdelningen för livsmedel och läkemedel; []
   Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; High-pressure homogenizer HPH ; Turbulent drop breakup; Computational fluid dynamics CFD ; Direct numerical simulations DNS ; Experiments;

   Abstract : Emulsification is the process of making stable mixture of two or more immiscible substances (typically oil and water). The product of this process, the emulsion, is found in various applications and industries such as food (milk and other dairy products, non-dairy alternatives, mayonnaise, salad dressing), cosmetics and pharmaceuticals (creams, lotions, intravenous medications), chemical (paints, cleaning products), etc. READ MORE

7. 5. Dynamic Modelling of Emulsification in High-Pressure Homogenizers

   Author : Andreas Håkansson; Livsmedelsteknik; []
   Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Population Balance Equations; Emulsification; High-Pressure Homogenization; Computational Fluid Dynamics; Mathematical Modelling.;

   Abstract : Different approaches and sub-models for the modelling of emulsification in a high-pressure homogenizer are reviewed and compared in terms of both practical aspects and how well they describe what is currently known on the emulsification process in general and on high-pressure homogenization in particular. Special effort is devoted to comparing the model developments presented in the appended papers to their alternatives and previous suggestions. READ MORE