Search for dissertations about: "Livsmedelsteknik"

Showing result 1 - 5 of 192 swedish dissertations containing the word Livsmedelsteknik.

  1. 1. Mixing patterns in Rushton-turbine-agitated reactors

    University dissertation from Kemicentrum, Avd. f. Livsmedelsteknik PO Box 124, SE-221 00 Lund (Sverige/Sweden)

    Author : Fabrice Guillard; Lund University.; Lunds universitet.; [1999]
    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

  2. 2. Carrot Juice Processing - Effects on Various Quality Aspects

    University dissertation from Kerstin Tillman, Box 124, SE-221 00 Lund, Sweden

    Author : Charlotte Alklint; Lund University.; Lunds universitet.; [2003]
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; modified atmosphere; shelf-life; accelerated storage; isothermal calorimetry; pressing; expression method; colour; dietary fibre; carotene; composition; carrot pomace; carrot juice; carrot pulp; acidification; Food and drink technology; Livsmedelsteknik;

    Abstract : Carrots are a cold-weather crop well suited for cultivation in the south of Sweden. Carrots are generally rather inexpensive, with a market price below € 1 /kg (Sweden, 2003), whereas fresh carrot juice has a price of around € 5 /kg. READ MORE

  3. 3. Lactobacillus in semi-hard cheese and their use as adjunct cultures

    University dissertation from Department of Food Technology, Lund University

    Author : Martin Antonsson; Lund University.; Lunds universitet.; [2001]
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Livsmedelsteknik; Food and drink technology; Adjunct culture; NSLAB; Non-starter Lactic acid bacteria; Cheese ripening; Model cheese; Lactobacillus paracasei; Cheese; Microbiology; bacteriology; virology; mycology; Mikrobiologi; bakteriologi; virologi; mykologi;

    Abstract : The microflora of Herrgård cheese produced at three dairies was compared after three and six months maturation. The microflora of cheeses from two of the dairies was dominated by a spontaneous microflora of Lactobacillus after three months of ripening, while starter bacteria still dominated in cheese from the third dairy after six months. READ MORE

  4. 4. Lipid bilayers versus monolayers- Sponge phases and skin lipid domains

    University dissertation from Food Technology, Lund University

    Author : Katarina Ekelund; Lund University.; Lunds universitet.; [2000]
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; fatty acids; Langmuir-Blodgett films; AFM; domains; stratum corneum; bilayer curvature; lipids; glycerol monooleate; phase behaviour; sponge phase; L3 phase; Livsmedelsteknik; cholesterol; Food and drink technology;

    Abstract : The L3, or sponge, phase is a thermodynamically stable isotropic liquid consisting of a surfactant membrane in aqueous solution. A solvent induced L3 phase is shown in systems of solvent, monoolein and water. READ MORE

  5. 5. Bacteriological Hygiene in the Production of Pasteurised Milk

    University dissertation from Food Technology, Lund University

    Author : Åsa Eneroth; Lund University.; Lunds universitet.; [1999]
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; RAPD; Bacillus cereus; Pseudomonas; Gram-negative; recontamination source; spoilage flora; phychrotrophs; recontamination; dairy hygiene; pasteurised milk; Livsmedelsteknik;

    Abstract : Critical contamination sites and sources for the Gram-negative psychrotrophs (GNP) of the taxa Pseudomonas, Enterobacteriaceae and Aeromonas, and the Gram-positive spore-forming (GPS) species Bacillus cereus, have been traced in the production line of pasteurised milk. Samples of raw and pasteurised milk from different sampling sites along the line were collected. READ MORE