Sökning: "UHT"

Visar resultat 1 - 5 av 17 uppsatser innehållade ordet UHT.

  1. 1. Fouling modelling in a UHT unit based on plant data.

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

    Författare :Thai Lam; [2023]
    Nyckelord :UHT; dairy; tubular heat exchanger; fouling development; fouling removal; food engineering; Technology and Engineering; Agriculture and Food Sciences;

    Sammanfattning : Heat treatment of dairy products is essential for food safety, one way to perform this is ultra-high temperature (UHT) processing. During the process, macronutrients and minerals form fouling deposits which impairs heat transfer. Eventually the fouling needs to be removed chemically by alkaline and acidic detergents. LÄS MER

  3. 2. Effect of the Cooling Rate and the Surface Film Composition on the Colloidal Stability of Whey Protein Based Emulsions of Triacylglycerols

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

    Författare :Charlotte Schüler; [2022]
    Nyckelord :Emulsion technology; Fat crystallization; Emulsified triglycerides; Colloid science; Food technology; Agriculture and Food Sciences; Technology and Engineering;

    Sammanfattning : The goal of this project was to investigate the effect and interplay of formulation and processing parameters on the colloidal stability of emulsified triacylglycerols from a product quality perspective. Different methods to quantify and monitor this effect over time were evaluated. LÄS MER

  4. 3. Understanding the correlation between molecular structure of chilled dairy creams and the risk of environmental stress cracking in Tetra Pak® carton packages

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

    Författare :Alejandra Fernandez Castaneda; [2022]
    Nyckelord :Cream; microestructure; environmental stress cracking; food technology and nutrition; Agriculture and Food Sciences;

    Sammanfattning : Multilayer food packaging are lined with an inner layer of plastic and has excellent barrier properties. However, plastics lose their mechanical properties after being exposed to certain conditions; the combination of factors generates failures in the material such as the appearance of cracks, this phenomenon is known as environmental stress cracking (ESC). LÄS MER

  5. 4. Total bacterial count as an attribute for raw milk quality

    Kandidat-uppsats, SLU/Department of Molecular Sciences

    Författare :Helena Markusson; [2021]
    Nyckelord :total bacterial count; milk microbiota; raw milk quality; spoilage;

    Sammanfattning : Milk is a nutritious food and at the same time a substrate where microorganisms thrive. Their metabolic impact can be useful in dairy fermentation, but the degradation of compounds within its habitat can also cause dairy food spoilage. LÄS MER

  7. 5. Exploring the product development process of a dairy based UHT drink A public-private partnership targeting the Base of Pyramid market in Zambia

    Master-uppsats, Lunds universitet/Förpackningslogistik

    Författare :Elena Gabriela Araujo Soto; [2019]
    Nyckelord :Public-private Partnership; Base of Pyramid; Food Product Development; Zambia; Agriculture and Food Sciences; Technology and Engineering;

    Sammanfattning : The focus of this study was exploring the product development process of a dairy- based drink which was co-created within a public-private partnership approach for Base of Pyramid (BoP) consumers in Zambia. An exploratory case-study research design was selected. LÄS MER