Search for dissertations about: "Institutionen för livsmedelsteknik"

Showing result 1 - 5 of 147 swedish dissertations containing the words Institutionen för livsmedelsteknik.

  1. 1. Mass transport mechanisms and module design aspects in the recovery of dilute volatile organic compounds by hydrophobic pervaporation

    Author : Olivera Trifunovic; Livsmedelsteknik; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Livsmedelsteknik; Food and drink technology; Teknik; Technological sciences; Aroma recovery; Module design; Hydrophobic pervaporation; Mass transport;

    Abstract : Hydrophobic pervaporation has gained a lot of attention as an alternative process for mild aroma recovery, but the real commercial applications of this process are still in their infancies. Better understanding of mass transport phenomena in composite pervaporation membranes is essential from the point of view of membrane manufacturing, while process simulation is an important tool for predicting pervaporation module performance. READ MORE

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

    Author : Tomas Skoglund; Livsmedelsteknik; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; 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

  3. 3. Optimisation and modelling of aroma recovery by pervaporation

    Author : Jenny Olsson; Livsmedelsteknik; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; optimisation; mass transfer; modelling; pervaporation; aroma recovery; Livsmedelsteknik;

    Abstract : During production of concentrated fruit juices, both physical and chemical losses of aroma compounds occur due to heat treatment such as pasteurisation and evaporation. This leads to an inferior quality of the final product. READ MORE

  4. 4. Some Fluid Dynamic Characteristics in the Scale-up of Rushton Turbine-Agitated Tanks

    Author : Eva Ståhl Wernersson; Livsmedelsteknik; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Chemical technology and engineering; Livsmedelsteknik; Food and drink technology; Rushton turbine; turbulent kinetic energy; geometry; local energy dissipation rate; power input; scale-up; anemometry measurements; agitated tanks; turbulence; Kemiteknik och kemisk teknologi;

    Abstract : Turbine-agitated tanks are used in chemical and biochemical applications to increase mixing which, in turn, affects the yield, productivity and product quality. The purpose of this work was to study the hydrodynamic influence on the scale-up of turbine-agitated tanks, commonly used in fermentation. READ MORE

  5. 5. Heat-Induced Cell Membrane Injury of Vegetable Tissues -An applied study on potatoes

    Author : Gerardo Gonzalez-M; Livsmedelsteknik; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Livsmedelsteknik; Food and drink technology; PME; active transport; Cell membrane injury; potatoes;

    Abstract : Heat processing of vegetables involves the use of temperatures above the physiological limit which affect the cellular structures of the tissue and induce a series of events at cell level that will in turn be reflected in the transport properties of the tissue. One of the most important cellular structures from the mass transport point of view is the cell membrane since it represents the physical barrier to the transport of nutrients into and out of the cell. READ MORE