Search for dissertations about: "food and drink"
Showing result 1 - 5 of 96 swedish dissertations containing the words food and drink.
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1. Dynamic Modelling and Simulation of Liquid Food Process Lines
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
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2. Jet Impingement and Infrared Heating of Cylindrical Foods. Flow and Heat Transfer Studies
Abstract : Rapid heat transfer methods such as jet impingement and infrared radiation can be used to speed up thermal processing in the food industry. The heating rate affects important food characteristics, such as colour. READ MORE
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3. Characterisation of Food Associated Bacteria by DNA based Methods, with Special Reference to Enterobacteriaceae
Abstract : The presence of genes in food, encoding some virulence factors, was studied by PCR, and species of Enterobacteriaceae, associated with food, were studied by the DNA-based methods of TTGE, ribotyping and sequencing. The flora of fresh and chill-stored pork were analysed by a culture-independent approach, using specific amplification of 16S rRNA genes followed by cloning and sequencing. READ MORE
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4. Fouling and cleaning of solid surfaces. The influence of surface characteristics and operating conditions
Abstract : The severe fouling common in food processing puts high demands on equipment cleaning. Adsorption of the protein betalactoglobulin to solid surfaces and its subsequent removal were followed using in situ ellipsometry. Most experiments were done in a stirred cuvette. Additionally, a flow cell was designed, which was employed in some work. READ MORE
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5. Loss Minimisation in Dynamic Food Processes
Abstract : The overall aim of the present work was to reduce losses during product changes or during rinsing in continuous food processing, with particular attention to dairy plants. The concept of sensor fusion of common process instruments was implemented as a tool to monitor the milk and fat concentrations in a dairy processing line. READ MORE