Search for dissertations about: "food spoilage"

Showing result 1 - 5 of 12 swedish dissertations containing the words food spoilage.

  1. 1. Characterization of Aeromonas, Enterobacteriaceae, Pseudomonas, Bacillus and Lactobacillus spontaneously growing to high numbers in milk, minced meat, fish or cheese

    Author : Anne-Marie Lindberg; Livsmedelsteknik; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; Food Spoilage; Lactobacillus; Bacillus; Pseudomonas; Aeromonas; Enterobacteriaceae; Livsmedelsteknik;

    Abstract : The spoilage flora of refrigerated raw and pasteurized milk was classified and identified by numerical phenotypic analysis. Isolations of bacteria were made at a defined spoilage stage, when the total aerobic count was 106-107 cfu per ml. The secondary flora of ripened Swedish and Norwegian cheeses was investigated by numerical analysis. READ MORE

  2. 2. Bacteriological Hygiene in the Production of Pasteurised Milk

    Author : Åsa Eneroth; Livsmedelsteknik; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; RAPD; Bacillus cereus; Pseudomonas; Gram-negative; recontamination source; spoilage flora; phychrotrophs; recontamination; dairy hygiene; pasteurised milk; Livsmedelsteknik;

    Abstract : Critical contamination sites and sources for the Gram-negative psychrotrophs (GNP) of the taxa Pseudomonas, Enterobacteriaceae and Aeromonas, and the Gram-positive spore-forming (GPS) species Bacillus cereus, have been traced in the production line of pasteurised milk. Samples of raw and pasteurised milk from different sampling sites along the line were collected. READ MORE

  3. 3. Structure-Performance Relations of Oxygen Barriers for Food Packaging

    Author : Åsa Nyflött; Magnus Lestelius; Ellen Moons; Lars Järnström; Carlsson Kvarnlöf Gunilla; Chris Bonnerup; José Maria Lagaron; Karlstads universitet; []
    Keywords : ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; NATURAL SCIENCES; NATURVETENSKAP; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; NATURVETENSKAP; TEKNIK OCH TEKNOLOGIER; TEKNIK OCH TEKNOLOGIER; TEKNIK OCH TEKNOLOGIER; NATURAL SCIENCES; ENGINEERING AND TECHNOLOGY; ENGINEERING AND TECHNOLOGY; ENGINEERING AND TECHNOLOGY; Barrier coating; Permeability; Dynamic Mass Transport; Modelling; Diffusion; Polymer; Dispersion; Kaolin; LCA; Starch; Hemicellulose; Materials Science; Materialvetenskap;

    Abstract : Food packaging should ensure the safety and quality of food, minimize spoilage and provide an easy way of storing and handling it. Barrier coatings are generally used to meet the demands placed on fibre-based food packages, as these have the ability to regulate the amount of gases that can enter them. READ MORE

  4. 4. Carrot Juice Processing - Effects on Various Quality Aspects

    Author : Charlotte Alklint; Livsmedelsteknik; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; modified atmosphere; shelf-life; accelerated storage; isothermal calorimetry; pressing; expression method; colour; dietary fibre; carotene; composition; carrot pomace; carrot juice; carrot pulp; acidification; Food and drink technology; Livsmedelsteknik;

    Abstract : Carrots are a cold-weather crop well suited for cultivation in the south of Sweden. Carrots are generally rather inexpensive, with a market price below € 1 /kg (Sweden, 2003), whereas fresh carrot juice has a price of around € 5 /kg. READ MORE

  5. 5. Solar Assisted Pervaporation : A process for the concentration of fruit juices in membrane pouches with solar energy

    Author : Randi Phinney; Institutionen för livsmedelsteknik; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; pervaporation; solar drying; membrane pouch; juice concentration; fruit preservation; marmalade; tangerine; Vangueria infausta; microbiology; water activity; soluble solids; Brix;

    Abstract : Drying has been used for thousands of years to preserve foods. One of the first methods used was open air sun drying which exposes foods directly to solar radiation and ambient air. This method is still used today around the world but it remains underdeveloped on a small-scale for two main reasons. READ MORE