Search for dissertations about: "Liquid food"

Showing result 1 - 5 of 113 swedish dissertations containing the words Liquid food.

  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; [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. Antioxidants in Andean food and meals

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

    Author : Leslie Tejeda; [2013]
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Antioxidant capacity; polyphenolic compounds; anthocyanidins; individual food; meals; ans and stan genes;

    Abstract : Abstract The constant need to improve health and to prevent disease in Bolivia, especially in the Andean region with its extreme environmental conditions (high altitude and lower temperatures), motivated us to extend studies of antioxidant sources in foods and plants, since antioxidants are believed to have major health benefits. Spectrophotometric methods, such as ABTS (2, 2’- azinobis-3-ethylbenzotiazoline-6-sulfonic acid) and FRAP (ferric reduction antioxidant power), were used to evaluate antioxidant activity. READ MORE

  3. 3. Acrylamide in food products Identification, formation and analytical methodology

    University dissertation from Stockholm : Institutionen för miljökemi

    Author : Sune Eriksson; Stockholms universitet.; [2005]
    Keywords : NATURVETENSKAP; NATURAL SCIENCES; Acrylamide; food; analytical methods; measurements in air; NATURAL SCIENCES Chemistry Environmental chemistry; NATURVETENSKAP Kemi Miljökemi;

    Abstract : The aim of this thesis was to verify the indicated occurrence of acrylamide formation in heating of food, to identify factors affecting the formation, and to identify important sources of acrylamide exposure from food. As a prerequisite for the studies, gas- and liquid-chromatographic methods with mass spectrometric detection were developed for the analysis of acrylamide in food. READ MORE

  4. 4. A Particle Image Velocimetry Study of Bubbly Gas-Liquid Flow

    University dissertation from Xiaoyun Tu, Division of Food Engineering, Department of Food Technology, Engineering and Nutrition

    Author : Xiaoyun Tu; [2004]
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; turbulent dispersion; Food and drink technology; Livsmedelsteknik; turbulence; Rushton turbine; stirred tank; slip velocity; bubbly gas liquid two-phase flow; coherent structure; CCD camera; PIV; POD;

    Abstract : The aim of this work is to build a framework that can be used for characterizing the bubbly gas liquid turbulent flow in the stirred bioreactor tank. To this end we have developed and modified techniques with which to measure the velocity of both dispersed gas and carrier liquid phases by the optical measurement technique, a 2-CCD camera Particle Image Velocimetry (PIV) system; and to characterize the turbulence by the wavelets tool, Proper Orthogonal Decomposition (POD). READ MORE

  5. 5. Protein adsorption in relation to bulk phase properties. Beta-lactoglobulins in solution and at the solid/liquid interface

    University dissertation from Food Technology, Lund University

    Author : Ulla Elofsson; [1996]
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; hydrophobic surfaces; hydrophilic surfaces; adsorption; ellipsometry; thermal unfolding; scanning microcalorimetry; thermal aggregation; light scattering; self-association; beta-lactoglobulin; genetic variants; Food and drink technology; Livsmedelsteknik;

    Abstract : The adsorption at solid/liquid interfaces of b-lactoglobulin (b-lg) A and B have been studied by in situ ellipsometry and related to the properties of these proteins in solution. At low temperatures (4-25°C) the adsorption of the b-lgs was found to be highly related to their self-association behaviour in solution. READ MORE