Search for dissertations about: "Food and drink technology"

Showing result 1 - 5 of 89 swedish dissertations containing the words Food and drink technology.

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

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

    Author : Tomas Skoglund; Lund University.; Lunds universitet.; [2007]
    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

  2. 2. 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; Lund University.; Lunds universitet.; [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 : Rapid heat transfer methods such as jet impingement and infrared radiation can be used to speed up thermal processing in the food industry. The heating rate affects important food characteristics, such as colour. READ MORE

  3. 3. Characterisation of Food Associated Bacteria by DNA based Methods, with Special Reference to Enterobacteriaceae

    University dissertation from Division of Food Technology, Lund University

    Author : Crister Olsson; Lund University.; Lunds universitet.; [2003]
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; 16S rRNA; TTGE; ribotyping; Rahnella; Klebsiella; HPI; Enterobacteriaceae; food; Livsmedelsteknik;

    Abstract : The presence of genes in food, encoding some virulence factors, was studied by PCR, and species of Enterobacteriaceae, associated with food, were studied by the DNA-based methods of TTGE, ribotyping and sequencing. The flora of fresh and chill-stored pork were analysed by a culture-independent approach, using specific amplification of 16S rRNA genes followed by cloning and sequencing. READ MORE

  4. 4. Fouling and cleaning of solid surfaces. The influence of surface characteristics and operating conditions

    University dissertation from Food Engineering, Lund Univeristy

    Author : Camilla Karlsson; Lund University.; Lunds universitet.; [1999]
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; ellipsometry; sodium hydroxide; anionic surfactant; betalactoglobulin; protein; stainless steel; hydrophilic surface; hydrophobic surface; cleaning; adsorption; fouling; Livsmedelsteknik; Chemical technology and engineering; Kemiteknik och kemisk teknologi;

    Abstract : The severe fouling common in food processing puts high demands on equipment cleaning. Adsorption of the protein betalactoglobulin to solid surfaces and its subsequent removal were followed using in situ ellipsometry. Most experiments were done in a stirred cuvette. Additionally, a flow cell was designed, which was employed in some work. READ MORE

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

    University dissertation from Food Technology, Lund University

    Author : Marilyn Rayner; Lund University.; Lunds universitet.; [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