Sökning: "Vacuum Impregnation"
Visar resultat 1 - 5 av 12 uppsatser innehållade orden Vacuum Impregnation.
1. Prolongation of shelf life of minimally processed spinach by combining vacuum impregnation and electric field treatments
Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)Sammanfattning : A continuous growth of the world population raises the importance of preserving food resources while maintaining their nutrient value. Leafy vegetables such as spinach are a food category which decay quickly, and a large amount ends up as food waste. LÄS MER
2. The effectivity of vacuum impregnation with glycerol and secondary metabolites on electroporated arugula leaves to improve freezing stability.
Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)Sammanfattning : Freeze damage is a common issue in many food items. The cellular dehydration caused by freezing can be prevented through addition of a cryoprotectant. Research has shown that it is possible to improve the freezing tolerance of plant materials by addition of cryoprotectants, which forms hydrogen bonds with water molecules. LÄS MER
3. Effects of Vacuum Impregnation with Various Substances in Combination with Pulsed Electric Field to Improve the Freezing Tolerance of Arugula Leaves
Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)Sammanfattning : As of 2020 an estimated number of 821 million people across the world are undernourished and that figure is expected to grow by 2 billion before the end of 2050 (United Nations Sustainable Development 2020). Despite this, every year over 1/3 of food produced globally is disposed of without consumption (Global Panel on Agriculture and Food Systems for Nutrition 2018), and the actual number might be much higher. LÄS MER
4. Biocomposite with Continuous Spun Cellulose Fibers
Master-uppsats, Luleå tekniska universitet/MaterialvetenskapSammanfattning : The subject of this project is to study spun cellulose fibers made by Spinnova Oy inFinland. The fibers are spun using an environmentally friendly spinning process withoutuse of harsh chemicals. LÄS MER
5. Optimization of Pulse Electric Field Treatment and Vacuum Impregnation for Reducing Freezing Injury of Thawed Rucola Leaves
Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)Sammanfattning : Freezing injuries usually take place in thawed plant-based food products. To reduce freezing injuries, Pulse Electric Field (PEF) treatment and Vacuum Impregnation (VI) of cryoprotectant were used before the freezing process. LÄS MER