Search for dissertations about: "food product distribution"

Showing result 1 - 5 of 33 swedish dissertations containing the words food product distribution.

2. 1. Improving Food Products Distribution in Developing Countries : an analysis of environmental forces influencing food distribution and recommendation for policy reforms

   Author : Aihie Osarenkhoe; Stockholms universitet; []
   Keywords : food product distribution; environmental forces; developing countries;

   Abstract : Avhandlingens övergripande syfte kan sägas vara att finna vägar och medel att effektivisera distributionen av livsmedelsprodukter i ett marknadssystem. Avhandlingen utnyttjas empiriska observationer i form av minifall som återspeglar olikakritiska händelser avseende distributions och inköp av livsmedel. READ MORE

4. 2. Improving food product distribution in developing countries : a case-study of Nigeria : an analysis of environmental forces influencing food distribution and recommendations for policy reform

   Author : Aihie Osarenkhoe; Stockholms universitet; []
   Keywords : SAMHÄLLSVETENSKAP; SOCIAL SCIENCES;

   Abstract : The general aim of this study is to And ways of improving the functioning of food product distribution in Nigeria, including: i) to develop knowledge about the relationship between environmental forces and the food product distribution system; ii) to identify possible change mechanisms in the system; and iii) to formulate recommendations for market reform along the dimension of the creation of action programs that address the needs of farmers/producers, distributors, and consumers. Theoretical triangulation was used to conceptualize distribution channels as a system of interrelated parts consisting of economic and social components. READ MORE

5. 3. Jet Impingement and Infrared Heating of Cylindrical Foods. Flow and Heat Transfer Studies

   Author : Eva Olsson; Livsmedelsteknik; []
   Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Termisk teknik; fluiddynamik; plasma; Thermal engineering; applied thermodynamics; Gaser; fluid dynamics; plasmas; Gases; RSM; CFD; inverse heat transfer; jet impingement heat transfer; infrared heating; termodynamik; Food and drink technology; Livsmedelsteknik; PIV; SST; food; cylinder;

   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

6. 4. Multi-scale characterisation of pasta - Effects of raw materials on water absorption, water distribution, and microstructure

   Author : Thomas Steglich; Chalmers tekniska högskola; []
   Keywords : LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; magnetic resonance imaging; dietary fibre; texture properties; light microscopy; starch; water distribution; gluten; bran; pasta; microstructure;

   Abstract : Pasta is a product with a long history, but is also still being developed today. Producers want to use new raw materials to make pasta more nutritious, less allergenic, and less dependent on durum wheat. All have in common that new raw materials shall not compromise the desired texture properties of cooked pasta such as the “al dente” feeling. READ MORE

7. 5. Applications of Microwave Heating of Foods

   Author : Birgitta Raaholt; RISE; []
   Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; NATURVETENSKAP; NATURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; modelling of microwave heating; microwave-assisted HTST processing; product quality.; heat transfer; microwave heating; microwave oven; heating uniformity; microwave cavity; tubular microwave in-flow processing;

   Abstract : AbstractMicrowave heating of foods offers rapid and flexible heating both for consumer and industrial applications, with several advantages, such as reduced processing time (due to volumetric heating and reduced coming-up times (heating time required to reach the desired target temperature), selective heating, increased process flexibility and efficient heating (volumetric heating of the food does not require heating of a surrounding medium or package). However, successful installations requireknowledge in process design. READ MORE