Search for dissertations about: "high-pressure homogenisation"
Showing result 1 - 5 of 9 swedish dissertations containing the words high-pressure homogenisation.
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1. Drop Break-up in High-Pressure Homogenisers
Abstract : The overall aim of this project was to investigate the drop break-up process in milk homogenisers. This was done by measurements and calculations of the flow fields in the gap region and by visualisation of drops being broken up. To make visualisation and measurements possible, two scale models of a homogeniser gap were developed. READ MORE
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2. Influence of Escherichia coli feedstock properties on the performance of primary protein purification
Abstract : Abstract The aim of the present study was to increase the understanding of how the cell surface properties affect the performance of unit operations used in primary protein purification. In particular, the purpose was to develop, set up and apply methods for studies of cell surface properties and cell interactions. READ MORE
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3. Processing of raw Cassava (Manihot esculenta) - Experiments and Modelling
Abstract : The objective of the present thesis was to understand how the quality and performance of dried cassava products could be developed by drying and other processing steps. This goal was achieved in several stages. READ MORE
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4. In vitro Bioaccessibility of Carotenes: Influence of microstructure in tomato and carrot as modified by processing
Abstract : Carotenes are a group of fat-soluble pigments in many fruits and vegetables associated with several important biological effects, like protection against the development of some forms of cancer and cardiovascular disease. The carotene bioavailability in plant foods, i.e. READ MORE
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5. The Physicochemical and Sensory Properties of Fruit and Vegetable Fibre Suspensions - The Effect of Fibre Processing and its Addition to Low-Fat Sausages
Abstract : Due to the health effects of dietary fibre, as well as its water-holding capacity (WHC), food products are commonly fortified with fibre-rich sources. However, to be able to design food products with specific textural properties that also appeal to the consumer, it is important to understand and to characterise the physicochemical and chemical properties of the fibre. READ MORE