Search for dissertations about: "emulgatorer"
Found 5 swedish dissertations containing the word emulgatorer.
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1. Towards the enhanced applicability of cold mix asphalt: : An experimental study focusing on surface free energies and the breaking and coalescence of bitumen emulsions
Abstract : The environmental, social and economic sustainability of our infrastructure network is clearly of paramount importance to the road-engineering sector as well to society at large. Sustainable road materials and reduced transport of those materials therefore play a significant role. READ MORE
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2. Foam Formation and Starch Gelatinization with Alpha-Crystalline Emulsifiers
Abstract : In the baking industry, emulsifiers in the alpha-gel state are used for foam formation. This thesis focuses on some parts of the effects of the emulsifier: how the foam formation and foam stability are influenced by the physical state of the emulsifier, how emulsifiers change the gelatinization and gel formation of starch, and the impact that these factors may have in a true product such as a sponge cake. READ MORE
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3. Emulsion formation and stability - Impact of the dispersed state of the emulsifier on emulsification
Abstract : Emulsions find a variety of applications in for example food, cosmetics and pharmaceutical preparations. In order to obtain emulsions with desired properties it is important to understand how different factors, such as the properties of the emulsifier and the emulsification procedure, impact the final emulsion properties. READ MORE
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4. Dynamic Modelling of Emulsification in High-Pressure Homogenizers
Abstract : Different approaches and sub-models for the modelling of emulsification in a high-pressure homogenizer are reviewed and compared in terms of both practical aspects and how well they describe what is currently known on the emulsification process in general and on high-pressure homogenization in particular. Special effort is devoted to comparing the model developments presented in the appended papers to their alternatives and previous suggestions. READ MORE
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5. Staling and Starch Retrogradation in Speciality Bread
Abstract : Bread products are one of the most common and important foods in our daily diet, and have been since ancient times. Although it has a long history and comes in many variations, the staling phenomenon of bread is still not fully known. READ MORE