Search for dissertations about: "Liquid food"

Showing result 16 - 20 of 135 swedish dissertations containing the words Liquid food.

  2. 16. Mixing patterns in Rushton-turbine-agitated reactors

    Author : Fabrice Guillard; Livsmedelsteknik; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; coherent mixing structure; geometrical analysis; dynamic structural analysis; conditional sampling; laser-induced fluorescence; mixing; stirred tank; Livsmedelsteknik;

    Abstract : This Ph.D. Thesis concerns the study of mixing in Rushton turbine agitated reactors. In industrial (bio)reactors, mixing is recognised as a limiting factor that significantly affects the performance of the process. READ MORE

  4. 17. Properties of Interfacial Proteinaceous Films with Emphasis on Oral Systems

    Author : Cecilia Hahn Berg; Livsmedelsteknik; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; Livsmedelsteknik; trypsin; SDS elutability; statherin; salivary proteins; salivary pellicle; proline-rich proteins; plaque control; mucins; microbial adhesion; lubrication; krillase; intraoral friction; hydroxyapatite; gelatin; exchange; enzymes; ellipsometry; dental plaque; degradation; colloidal probe; calcium-induced precipitation; adsorption; atomic force microscopy; total internal reflectance fluorescence spectroscopy;

    Abstract : The present thesis addresses three issues related to proteinaceous films at solid/liquid interfaces: adsorption, lubrication and enzymatic interactions. Most of the work has been devoted to oral systems. In addition, gelatin has been investigated as a model protein. READ MORE

  5. 18. Nanorheological Studies of Caseins

    Author : Kristina Helstad; Livsmedelsteknik; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Livsmedelsteknik; Food and drink technology; Biokemisk teknik; Biochemical technology; Casein micelle; Caseins; Nanorheology;

    Abstract : To be able to improve the quality of dairy products and dairy processes, knowledge of casein molecules, casein micelles and casein aggregates is important. The rheological properties of casein products, casein gels and adsorbed layers of casein, have been widely investigated. READ MORE

  6. 19. Crossflow Microfiltration of particle Suspensions - The influence of hydrodynamics and physico-chemical interactions

    Author : Ingmar Harald Huisman; Livsmedelsteknik; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; ceramic membranes; shear-induced diffusion; crossflow microfiltration; silica particles; zeta potential; Livsmedelsteknik;

    Abstract : Crossflow microfiltration is a technique to separate suspended particles (or cells or droplets) from liquids by use of a membrane that is permeable for the liquid but impermeable for the particles. The permeate flow drives particles to the membrane surface, where they may be deposited and form a fouling layer. READ MORE

  7. 20. Rheology of Wheat Flour Doughs at Large Deformations and the Relation to Baking Quality and Physical Structure

    Author : Katarina Wikström; Malmö Experimentell patologi; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; mixograph; multivariate analysis; stress relaxation; uniaxial flow; biaxial flow; baking quality; extensional flow; enzymes; Dough; rheology; Livsmedelsteknik;

    Abstract : The effects on dough rheology at large deformations in elongational flow and shear flow have been studied. The results are related to bread making quality in terms of bread volume and to the physical structure of the dough. A new method for evaluation of an instrumented mixograph is reported. READ MORE