Sökning: "Fiber suspension"
Visar resultat 1 - 5 av 18 uppsatser innehållade orden Fiber suspension.
1. Cable Shape Optimization - Drag Reduction of Cables Used in Marine Applications
Master-uppsats, KTH/Teknisk mekanikSammanfattning : It is important to understand the aerodynamic properties of tensioned cables (e.g. used in suspension bridges and yacht riggings), both for drag reduction and vibrational suppression purposes. LÄS MER
2. Multivariable analysis for studies of the origin of residual peroxide
Master-uppsats, KTH/Fiber- och polymerteknologiSammanfattning : På pappersmaskin 11 i Hallsta pappersbruk tillverkas högglansigt papper som bleks med väteperoxid. Om väteperoxiden som finns kvar efter blekningen, kallat restperoxid, kommer ut på pappersmaskinen sliter detta på termovalsarna, vilket påverkar slutprodukten. LÄS MER
3. Characterization of Nopal cactus cladode flours regarding dietary fiber and starch content, and their effects on postprandial glycemic regulation
Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)Sammanfattning : Background: Previous study found that 2 batches of Nopal flour supplied by the same suppliers at different time was performing different results in in vitro studies and the quality of Nopal flour might thus be different. Besides, investigation on whether the soluble or the insoluble fraction of the Nopal flour suspensions contributed to the glycemic modulation was still necessary. LÄS MER
4. Structural Assessment of the Glulam Arches at Stockholm Central Station
Master-uppsats, KTH/ByggnadsmaterialSammanfattning : The purpose of this master’s thesis was to investigate if suspension of heavy objectsis possible in the glulam arches at Stockholm Central Station. The main goal was todetermine the arches’ load carrying capacity’s utility ratio, in order to give knowledgeif additional loading can be added. LÄS MER
5. Study of tomato fiber fragmentation in the high-pressure homogenizer
Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)Sammanfattning : Homogenization is commonly used in many food processes in which products pass through a narrow gap causing break down of large particles into smaller one thereby reducing creaming and sedimentation of the products. This study aims to investigate fragmentation of tomato fibers and test which breaking mechanisms are dominating in a high-pressure homogenizer. LÄS MER