Search for dissertations about: "food freezing"

Showing result 1 - 5 of 10 swedish dissertations containing the words food freezing.

  1. 1. Impregnation of Leaf Tissues and its Consequences on Metabolism and Freezing; Study on Vacuum Impregnation and Pulsed Electric Field Treatment

    Author : Katarzyna Dymek; Livsmedelsteknik; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY;

    Abstract : Freezing is a widely used method of preserving food products. Efforts are currently being directed towards improving the quality of the sensitive tissues of plant foods such as leaves, after freezing and thawing. READ MORE

  2. 2. Physiological and biochemical aspects of vegetable processing. A case study on carrots

    Author : Federico Gómez Galindo; Livsmedelsteknik; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; Livsmedelsteknik; mild blanching; antifreeze proteins; cell wall; cold acclimation; carrots; metabolism;

    Abstract : The aim of the present study was to enhance our understanding of vegetables as living organisms, interacting dynamically with the environment, and to explore the possible influence of metabolic changes on subsequent processing operations. Growing conditions, harvesting and handling in the packing house and storage conditions are key events leading to a defined “physiological status” of the vegetable that is going to be consumed as a fresh product or a processed product. READ MORE

  3. 3. COMBINED DEHYDRATION METHODS - From Fresh Fruit to High-quality Ingredients

    Author : Frédéric Prothon; Livsmedelsteknik; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; Livsmedelsteknik; semi-finished products; agent; collapse; apple; microwave-assisted air-drying; dehydration; osmotic treatment;

    Abstract : Numerous products from the food industry contain fruit and/or berries, in the form of fillings or ingredients, e. g. in yoghurt, some bread products/cereal products, ice cream, etc. In order to produce these ingredients and improve their characteristics, many processing techniques are available. READ MORE

  4. 4. Studies of the Effects of Industrial Processing on Fruit

    Author : Uno Viberg; Livsmedelsteknik; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; antioxidants; invertase; thawing; blackcurrant; strawberry; fruit; berry; Livsmedelsteknik;

    Abstract : The industrial production of preserves includes several unit operations which all affects sensorial properties as well as the nutritional value of the final product. Thawing is a crucial unit operation, since then both chemical and physical changes take place. READ MORE

  5. 5. Heat and Mass Transfer Investigations of Relevance for Food Engineering Applications

    Author : Dirk Sterner; Värmeöverföring; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Thermal engineering; applied thermodynamics; Termisk teknik; termodynamik; mathematical modelling; frozen and non-frozen food; minced beef patties; cooking; heat and mass transfer; plate heat exchangers; evaporation;

    Abstract : This thesis concerns two interrelated subjects of heat and mass transfer processes. The first one concerns mainly experimental measurements, with a subsequent development of a calculation procedure, of the thermal and hydraulic performances, experimental methods and evaluation procedures applied on various plate heat exchangers (PHEs) as evaporators with the refrigerant ammonia as working medium. READ MORE