Sökning: "baking volume"

Visar resultat 1 - 5 av 13 uppsatser innehållade orden baking volume.

  1. 1. Thermal and flow field validation of lattice Boltzmann method solver

    Uppsats för yrkesexamina på avancerad nivå, Luleå tekniska universitet/Institutionen för teknikvetenskap och matematik

    Författare :André Skagius-Kallin; [2023]
    Nyckelord :Lattice Boltzmann method; heat transfer; flow field;

    Sammanfattning : Computational fluid dynamics, abbreviated CFD, is a valuable tool for several engineering applications. Applications such as heating, cooling or drying are some examples of areas where CFD is used. LÄS MER

  3. 2. Addition of PromOat Beta-Glucan and Guar-gum to Gluten- Free Wheat Starch Pan Bread to increase Fiber while maintaining the Quality in Texture

    Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)

    Författare :Devika Singh; [2023]
    Nyckelord :Gluten-Free bread; PromOat; Guar-Gum; Food technology; Technology and Engineering;

    Sammanfattning : Gluten-free products have gained great attention in the last few years due to the growing incidence of celiac disease and the intolerance to gluten. The project is aimed to investigate the effects of adding PromOat, a good source of B-glucan to increase the fiber content and Guar-Gum to overcome the textural deformities in the gluten-free wheat starch Pan bread. LÄS MER

  4. 3. Construction and Evaluation of a Numerical Model for Heat Transfer in a Ladle During Pre-heating : A Finite Volume Approach to the Diffusion Equation using Julia

    Kandidat-uppsats, KTH/Materialvetenskap

    Författare :Gustaf Bjurstam; [2023]
    Nyckelord :Finite Volume Method; FVM; Diffusion equation; Ladle; Pre-heating; Baking; Heat equation; Heat transfer; Finita Volymmetoden; FVM; Diffusionsekvationen; Skänk; Förvärmning; Värmeledningsekvationen; Värmeledning;

    Sammanfattning : Heat transfer is key to understanding many processes in engineering. At a steel mill heat transfer is absolutely crucial to understanding most of the processes. One such a process is the pre-heating of a freshly relined ladle. LÄS MER

  5. 4. Baking quality of winter wheat : the effect of variety, cultivation site and nitrogen supply

    Master-uppsats, SLU/Department of Molecular Sciences

    Författare :Linnéa Gustafsson; [2022]
    Nyckelord :bread; baking quality; winter wheat; variety; cultivation site; nitrogen supply; genotype; environment;

    Sammanfattning : Wheat is the most important cereal crop for breadmaking. Different wheat varieties tend to yield varying bread quality, which is affected both by genotype and environmental factors. The present study aims to investigate the genetic and environmental effect on bread quality. LÄS MER

  7. 5. Lantsorter och moderna sorter av vårvete : effekt av gödsling och miljö

    Magister-uppsats, SLU/Dept. of Crop Production Ecology

    Författare :Anders Lööv; [2022]
    Nyckelord :lantsorter; vårvete; lantvete; kulturspannmål; ekologisk odling;

    Sammanfattning : Lantsorter har tillskrivits flera goda agronomiska egenskaper som att vara anpassningsbara till rådande odlingsförutsättningar, effektivt vatten- och näringsupptag, förmåga att stå emot hög värme och torka, samt god ogräskonkurrensförmåga. Kvalitetsegenskaper som protein- och glutenhalt beskrivs vara särskilt höga och bakningsegenskaperna goda. LÄS MER