Search for dissertations about: "Frying"

Showing result 1 - 5 of 14 swedish dissertations containing the word Frying.

  2. 1. The mechanisms controlling heat and mass transfer on frying of beefburgers

    Author : Bea Kovácsné Oroszvári; Livsmedelsteknik; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Livsmedelsteknik; Food and drink technology; permeability; porosity; contraction; frying; beefburger; heat and mass transfer;

    Abstract : The aim of the present work was to gain better understanding of the mechanisms controlling heat and mass transfer during thermal processing of beefburgers. The effects of different factors such as the chemical composition and comminution of the meat raw material, the pan temperature and the meat patty diameter on the characteristics of heat and mass transfer were studied. READ MORE

  4. 2. Modifying Cooking Practices to Reduce the Formation of Heterocyclic Amines

    Author : Elna Hallgard; Avdelningen för livsmedel och läkemedel; []
    Keywords : MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; Livsmedelsteknik; Food and drink technology; cancer; frying; mutagens; beefburger; chicken; heterocyclic amines; cooking;

    Abstract : Commonly cooked meat dishes contain heterocyclic amines (HAs) at ng/g levels. HAs are animal carcinogens, form DNA adducts in human tissues, and have been associated with increased risk of cancer in epidemiological studies, and it is thus recommended that human intake be decreased. READ MORE

  5. 3. Acrylamide in Potato Crisps - A Three-year Study on Swedish-grown Potatoes

    Author : Gunilla Viklund; Avdelningen för livsmedel och läkemedel; []
    Keywords : MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; Potato varieties; Asparagine; Acrylamide; Potato crisps; Reducing sugars;

    Abstract : Acrylamide, a probable human carcinogen, has been found at mg/kg levels, in heat-treated carbohydrate-rich foods. Acrylamide is formed via the Maillard reaction as a result of the reaction between the amino acid asparagine and reducing sugars (glucose and fructose). READ MORE

  6. 4. Validation of mild cooking processes with target of Listeria monocytogenes inactivation to ensure food safety

    Author : Sonja Karin Grönqvist; Chalmers tekniska högskola; []
    Keywords : NATURVETENSKAP; NATURAL SCIENCES;

    Abstract : This thesis investigates the use of Time Temperature Integrators (TTIs) to validate industrial cooking processes aimed to achieve a 6 logarithmic inactivation of Listeria monocytogenes, equal to a heat load of 2 min at 70 °C (P707.5 = 2) . To produce microbiological TTIs, live cells of L. monocytogenes were crossbound in alginate beads. READ MORE

  7. 5. Provitamin A Carotenoids in Orange-Fleshed Sweet Potato

    Author : Anton Bengtsson; Chalmers tekniska högskola; []
    Keywords : NATURVETENSKAP; NATURAL SCIENCES; orange-fleshed sweet potato; food processing; high-performance liquid chromatography; β-carotene; β-carotene uptake; Caco-2 cells; provitamin A carotenoids; vitamin A deficiency; iron;

    Abstract : Vitamin A deficiency is a major nutritional disorder in a large number of developing countries. The disorder is mainly caused by an inadequate intake of preformed vitamin A and provitamin A carotenoids from the diet. It is also recognized that vitamin A deficiency and iron deficiency tend to coexist in many population groups. READ MORE