Search for dissertations about: "water blanching"

Found 4 swedish dissertations containing the words water blanching.

  2. 1. Nutritional Value and Quality of Processed Mango Fruits

    Author : Isabel Guiamba; Chalmers tekniska högskola; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; acidification; ascorbic acid oxidase; polyphenoloxidase; water blanching; β-carotene; osmotic dehydration; infrared heating; microwave heating; Mango; EDTA; vitamin C;

    Abstract : Mango (Mangifera indica L.) is one of the most important tropical fruits commercialized and consumed worldwide, and an excellent source of fibre, bioactive compounds such as pro-vitamin A carotenoids, vitamin C (ascorbic acid) and phenolics. Mango was used in this thesis as a model fruit of fruits and vegetables that are rich sources of nutrients. READ MORE

  4. 2. Aroma characterisation and retention after heat treatment and drying of fruits using extraction and GC-MS analysis

    Author : Rui Ráice; Livsmedelsteknik; []
    Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Fruits; Vangueria infausta; Mangifera indica; volatile; aroma; blanching; drying; encapsulation; modelling; GC-MS.;

    Abstract : This study concerns the identification and characterisation of volatile components of fruits, and evaluation of the effect of heat treatment and drying on retention or loss of volatiles of fruits. The investigation included developing a procedure to extract volatile components from the fruit matrix, a purification step, separation, identification and quantification. READ MORE

  5. 3. Seaweed as a sustainable source of food protein: maximizing seaweed protein content, protein recovery, and nutritional quality

    Author : João Pedro Trigo; Chalmers tekniska högskola; []
    Keywords : LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; protein isolation; intestinal permeability; detergent; thermal water treatment; protein shift; wastewater; elemental compositional; macroalgae; gastrointestinal digestion; cultivation;

    Abstract : This thesis focuses on utilizing seaweed, such as Saccharina latissima and Ulva fenestrata , as sustainable food protein sources to complement terrestrial protein currently limited by land and water supply. While seaweed holds promise, its protein content is lower than pulses and antinutrients reduce protein nutritional quality. READ MORE

  6. 4. Microwave-Assisted Air-Dehydration of Fruits and Vegetables Processing Conditions and Product Quality

    Author : Tomas Funebo; Chalmers tekniska högskola; []
    Keywords : NATURVETENSKAP; NATURAL SCIENCES; dielectric properties; pre-treatment; dehydration; permittivity; microwave; fruits; vegetables; multimode;

    Abstract : This thesis is focused on aspects of microwave-assisted hot-air drying of fruits and vegetables. The two material coefficients, the relative permittivity (ε) and the loss factor (ε), determine the interaction of microwave energy with foods. READ MORE