Search for dissertations about: "food industry"
Showing result 11 - 15 of 195 swedish dissertations containing the words food industry.
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11. Utilising the Internet of Things concepts to improve the resource efficiency of food manufacturing
Abstract : This thesis reports on the research undertaken to increase the sustainability of foodmanufacturing by reducing the solid Food waste generation, as well as Energy and Water(FEW) consumptions through applications based of Internet of Things (IoT) concepts. Theprimary objective of this research is to develop an IoT-based framework, which identifies andcollects the key data regarding FEW within food manufacturing. READ MORE
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12. Traceability in food supply chains - Beyond food safety
Abstract : The former close relation between producer and consumer has gradually disappeared in the industrialisation and globalisation of the food industry. As a result a need for traceability has emerged. READ MORE
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13. Business models for the 3D food printing industry
Abstract : 3D food printing is a fascinating novel technology with many promising applications, from futuristic-looking food topersonalized nutrition, and space food for astronauts. However, much of its potential is only realized in the laboratoryor speculated in the literature. READ MORE
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14. Yacon as a food ingredient in meat products : A comparison between Soluble and Insoluble Fraction of Yacon
Abstract : The potential of yacon roots as a food ingredient was evaluated to determine its application in the food industry, especially in the meat industry. The understanding of yacon and its interactions with the sarcoplasmic andmyofibrillar proteins of meat was the key part of this study. READ MORE
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15. Mass Transport in Apple Tissue: Effects of Tissue Structure and Osmotic Processing Conditions
Abstract : Osmotic processing can be a very useful processing step in today’s food industry enabling the production of high quality natural food ingredients out of plant tissues. The maintenance of high product quality is quite product specific with regard to quality attributes. These attributes include fresh/like appearance, taste, texture and composition. READ MORE