Search for dissertations about: "food industry"

Showing result 1 - 5 of 111 swedish dissertations containing the words food industry.

  1. 1. Jet Impingement and Infrared Heating of Cylindrical Foods. Flow and Heat Transfer Studies

    University dissertation from Department of Food Technology, Lund University

    Author : Eva Olsson; Lunds universitet.; Lund University.; [2005]
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Termisk teknik; fluiddynamik; plasma; Thermal engineering; applied thermodynamics; Gaser; fluid dynamics; plasmas; Gases; RSM; CFD; inverse heat transfer; jet impingement heat transfer; infrared heating; termodynamik; Food and drink technology; Livsmedelsteknik; PIV; SST; food; cylinder;

    Abstract : Popular Abstract in Swedish Jet impingement och infraröd strålning är metoder för snabb värmeöverföring som kan användas för att snabba upp värmeprocesser i livsmedelsindustrin. Värmningshastigheten påverkar viktiga egenskaper hos livsmedlet, t.ex. brunfärgning. READ MORE

  2. 2. Modelling of Jet impingement Heat Transfer for Cooling of Cylindrical Foods

    University dissertation from Department of Food Technology, Lund University

    Author : Eva Olsson; Lunds universitet.; Lund University.; [2003]
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; multiple jets; Nusselt number; cooling; sinle jet; Jet impingement heat transfer; CFD; cylinder; SST; food;

    Abstract : Cooling is an energy consuming operation in the food industry. Rapid cooling reduces the risk of growth of micro-organisms, improves the quality of the food product and increase the production rate... READ MORE

  3. 3. Deepening Integration in the Food Industry - Prices, Productivity and Export

    University dissertation from Department of Food Technology, Lund University

    Author : Christian Jörgensen; Lunds universitet.; Lund University.; [2009]
    Keywords : SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; panel data; prices; industry; economic integration; food; productivity; export;

    Abstract : Popular Abstract in Swedish Avhandlingen innehåller tre empiriska studier som analyserar hur livsmedelsmarknaden påverkas av åtgärder för att fördjupa den europeiska ekonomiska integrationen. Fokus är på det svenska EU-medlemskap och det kontinuerliga arbetet med att harmonisera livsmedelslagstiftningen. READ MORE

  4. 4. Physiological and biochemical aspects of vegetable processing. A case study on carrots

    University dissertation from Food Engineering, Lund Univeristy

    Author : Federico Gómez Galindo; Lunds universitet.; Lund University.; [2004]
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; Livsmedelsteknik; mild blanching; antifreeze proteins; cell wall; cold acclimation; carrots; metabolism;

    Abstract : The aim of the present study was to enhance our understanding of vegetables as living organisms, interacting dynamically with the environment, and to explore the possible influence of metabolic changes on subsequent processing operations. Growing conditions, harvesting and handling in the packing house and storage conditions are key events leading to a defined “physiological status” of the vegetable that is going to be consumed as a fresh product or a processed product. READ MORE

  5. 5. Membrane emulsification: modelling interfacial and geometric effects on droplet size

    University dissertation from Food Technology, Lund University

    Author : Marilyn Rayner; Lunds universitet.; Lund University.; [2005]
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; pore geometry; membrane emulsification; Gases; Surface Evolver; fluid dynamics; plasmas; Gaser; fluiddynamik; plasma; Chemical technology and engineering; Kemiteknik och kemisk teknologi; Food and drink technology; modelling; Livsmedelsteknik;

    Abstract : Emulsification is an important unit operation used in the pharmaceutical, food, and cosmetic industry. Membrane emulsification is a relatively new membrane technology which allows the production of emulsion droplets under controlled conditions with a narrow droplet size distribution. READ MORE