Search for dissertations about: "cooling of food"

Showing result 1 - 5 of 21 swedish dissertations containing the words cooling of food.

2. 1. Modelling of Jet impingement Heat Transfer for Cooling of Cylindrical Foods

   Author : Eva Olsson; Livsmedelsteknik; []
   Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; multiple jets; Nusselt number; cooling; sinle jet; Jet impingement heat transfer; CFD; cylinder; SST; food;

   Abstract : Cooling is an energy consuming operation in the food industry. Rapid cooling reduces the risk of growth of micro-organisms, improves the quality of the food product and increase the production rate... READ MORE

4. 2. Shaping of Food Microstructures

   Author : Lars Hamberg; Chalmers tekniska högskola; []
   Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; food microstructure; flow; emulsion; carrageenan whey protein isolates; shaping; aggregate; gelatine; suspension; gel formation; particle; Fourier shape description; shape; shape measurements;

   Abstract : Shape, the shaping process and the functionality of shape for food microstructure are the focus of this thesis. Shape is one of the parameters that influences the microstructure functionality; hence microstructure shape optimisation is an interesting task in the development of new functional materials and processes, especially for food, in which structure-related texture is an essential part of the product. READ MORE

5. 3. Quality Aspects of Modified Atmosphere Packaged Broccoli

   Author : Annelie Jacobsson; Livsmedelsteknik; []
   Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Livsmedelsteknik; Food and drink technology; heat transfer; mass transport; quality; flavour; aroma; modified atmosphere packaging; broccoli;

   Abstract : The modified atmosphere packaging (MAP) of vegetables is used with the aim of prolonging the shelf-life of the packaged produce. The packaging material consists of a permeable film and as a result of the respiration of the produce and gas diffusion through the film, the O2 decreases and the CO2 increases inside the package. READ MORE

6. 4. Evaluation of UHT milk processed by direct steam injection and steam infusion technology

   Author : Bozena Malmgren; Livsmedelsteknik; []
   Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; sedimentation; gel formation; microstructure; TEM transmission electron microscopy; immunogold labelling; heat effects; Technological sciences; Teknik; Food and drink technology; Livsmedelsteknik; proteolysis; steam infusion; UHT milk; steam injection;

   Abstract : UHT direct steam injection and steam infusion are widely used; however there is no comparison of their impact on milk components. This study evaluates the structural changes at different steps during the UHT processing of whole milk in a full-scale UHT plant by transmission electron microscopy (TEM) and particle size measurements, and follows the enzymatic activity. READ MORE

7. 5. Phase Separation and Gelation of Biopolymers in Confined Geometries

   Author : Sophia Wassén; Chalmers tekniska högskola; []
   Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; NATURVETENSKAP; NATURAL SCIENCES; gelation; gelatin–maltodextrin; whey protein isolate–gellan gum; structure evolution; confinement; biopolymer mixture; image analysis.; spinodal decomposition; phase separation; confocal laser scanning microscopy; microstructure;

   Abstract : Many biopolymer mixtures exhibit segregative phase separation that generates regions enriched in one polymer and depleted in the other. Today, much is known of how phase separating biopolymer systems behaves in bulk phase, and the final morphology can be controlled and tailored with high precision. READ MORE