Search for dissertations about: "thesis in food engineering"

Showing result 1 - 5 of 446 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 Gothenburg : Chalmers tekniska högskola

    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; Lars Orrskog; [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. Energy in supermarkets - An overview on the energy flows and refrigeration controls

    University dissertation from Stockholm : KTH

    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

  4. 4. Dynamically predicted shelf-life service : Exploring and evaluating a potential sustainable food supply chain innovation

    University dissertation from Department of Design Sciences, Faculty of Engineering, Lund University

    Author : Malin Göransson; [2019-11-19]
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Supply chain; Packaging logistics; Food quality; Food waste; Sustainable innovation; supply chain; Packaging logistics; Food quality; Food waste; Sustainable innovation;

    Abstract : Roughly one third of all the food produced worldwide goes to waste. The global goals for sustainable development set by the United Nations in 2015 call for a 50% reduction of food waste per capita by 2030. We thus face several major food waste challenges that need academic and practical attention. READ MORE

  5. 5. Land-use competition and agricultural greenhouse gas emissions in a climate change mitigation perspective

    University dissertation from Department of Design Sciences, Faculty of Engineering, Lund University

    Author : David Bryngelsson; [2015]
    Keywords : LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; NATURVETENSKAP; NATURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; Bioenergy; Diets; Livestock; Integrated assessment model; Land use competition; GHG emissions; Partial equilibrium model; Mitigation; Food consumption; Climate change;

    Abstract : Productive land for food production, bioenergy, or preservation of nature is a limited resource. Climate change mitigation puts additional pressure on land via higher demand for bioenergy to replace fossil fuels and via restrictions on deforestation—two processes that limit the availability of land for food produc- tion, and may thus also raise food prices. READ MORE