Search for dissertations about: "thesis in food engineering"

Showing result 1 - 5 of 418 swedish dissertations containing the words thesis in food engineering.

  1. 1. Assessment of human swallowing using in-vivo and in-vitro approaches

    University dissertation from ; Chalmers tekniska högskola; Gothenburg

    Author : Muhammad Waqas; [2017]
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; NATURVETENSKAP; NATURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; in-vitro manometery; In-vitro simulations; In-vivo analysis; microstructure analysis; extensional rheology; dysphagia; Ultrasound viscometry; Bolus Rheology;

    Abstract : Texture modification is the most vital strategy to manage dysphagia: a condition in which food and beverages are difficult to swallow. Typically thickeners in the form of starch or gums are added to the food to increase the viscosity and thereby reduce the speed of bolus flow. READ MORE

  2. 2. Food in the Future energy and transport in the food system

    University dissertation from Stockholm : KTH

    Author : Christine Wallgren; KTH.; [2008]
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TECHNOLOGY Chemical engineering Food technology; TEKNIKVETENSKAP Kemiteknik Livsmedelsteknik;

    Abstract : This thesis explores possible future forms of a sustainable food supply system from an energy aspect. Particular attention is devoted to local food supply as a means to reduce energy use for transport. The thesis consists of a covering essay and three studies: one futures study of the entire food supply system and two case studies of local farming. READ MORE

  3. 3. Dynamic Modelling and Simulation of Liquid Food Process Lines

    University dissertation from Department of Food Technology, Engineering and Nutrition, Lund University

    Author : Tomas Skoglund; Lund University.; Lunds universitet.; [2007]
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Process lines; Dynamic model; Microbial deactivation; Data- och systemvetenskap; computer technology; Systems engineering; Fuzzy traceability; Traceability; Thermal engineering; termodynamik; Termisk teknik; applied thermodynamics; Chemical technology and engineering; Kemiteknik och kemisk teknologi; Food and drink technology; Heat exchanger; Dispersion; Fluid property transition; Liquid food; Dynamic simulation; Livsmedelsteknik;

    Abstract : In the present work a dynamic model library of components for process lines was developed. The analysis addressed characteristic aspects of liquid food process lines, and new models were developed for fluid transitions, dispersion, mixing zones and first-order chemical reactions in pipes and heat exchangers. READ MORE

  4. 4. Energy in supermarkets - An overview on the energy flows and refrigeration controls

    University dissertation from Department of Food Technology, Engineering and Nutrition, Lund University

    Author : Tommie Månsson; [2016]
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY;

    Abstract : The electrical energy used by supermarkets represents approximately 3% of Sweden's annual energy use. Of this, the refrigeration system accounts for 50%. To reduce greenhouse gases introduced by energy generation, a larger share of renewable energy sources must be implemented. READ MORE

  5. 5. Antioxidants in Andean food and meals

    University dissertation from Department of Food Technology, Engineering and Nutrition, Lund University

    Author : Leslie Tejeda; Lund University.; Lunds universitet.; [2013]
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Antioxidant capacity; polyphenolic compounds; anthocyanidins; individual food; meals; ans and stan genes;

    Abstract : Abstract The constant need to improve health and to prevent disease in Bolivia, especially in the Andean region with its extreme environmental conditions (high altitude and lower temperatures), motivated us to extend studies of antioxidant sources in foods and plants, since antioxidants are believed to have major health benefits. Spectrophotometric methods, such as ABTS (2, 2’- azinobis-3-ethylbenzotiazoline-6-sulfonic acid) and FRAP (ferric reduction antioxidant power), were used to evaluate antioxidant activity. READ MORE