Search for dissertations about: "Food engineering"
Showing result 1 - 5 of 526 swedish dissertations containing the words Food engineering.
-
1. Supermarket refrigeration systems for demand response in smart grids
Abstract : With an increasing share of intermittent renewable energy sources in the electrical grid, the need for adapting the demand to the available supply of electricity becomes increasingly important. Within this thesis, the demand response capacity by supermarket refrigeration systems are investigated and methods for enabling it is developed. READ MORE
-
2. Structure-Performance Relations of Oxygen Barriers for Food Packaging
Abstract : Food packaging should ensure the safety and quality of food, minimize spoilage and provide an easy way of storing and handling it. Barrier coatings are generally used to meet the demands placed on fibre-based food packages, as these have the ability to regulate the amount of gases that can enter them. READ MORE
-
3. Cross-Processing Fish Co-Products with Plant Food Side Streams or Seaweeds Using the pH-Shift Method - a new sustainable route to functional food protein ingredients stable towards lipid oxidation
Abstract : The seafood value chain is highly inefficient as 50-60% of the fish weight end up as co-products in the filleting operation. Despite their abundance in high-quality proteins, fish co-products mainly go to low value products such as fodder. The pH-shift process, i.e. READ MORE
-
4. Energy in supermarkets - An overview on the energy flows and refrigeration controls
Abstract : The electrical energy used by supermarkets represents approximately 3% of Sweden's annual energy use. Of this, the refrigeration system accounts for 50%. To reduce greenhouse gases introduced by energy generation, a larger share of renewable energy sources must be implemented. READ MORE
-
5. Assessment of human swallowing using in-vivo and in-vitro approaches
Abstract : Texture modification is the most vital strategy to manage dysphagia: a condition in which food and beverages are difficult to swallow. Typically thickeners in the form of starch or gums are added to the food to increase the viscosity and thereby reduce the speed of bolus flow. READ MORE