Sökning: "firmness"

Visar resultat 1 - 5 av 38 uppsatser innehållade ordet firmness.

  1. 1. Kvalitetsförändringar i ’Elise’- äpplen efter öppning av ULO-lager

    Kandidat-uppsats, SLU/Dept. of Plant Breeding (from 130101)

    Författare :Dag Pålsson; [2023]
    Nyckelord :Äpplen; lagring; shelf-life; kvalité; fasthet; sockerinnehåll; livsmedelsförluster;

    Sammanfattning : För att kunna erbjuda konsumenter svenskproducerade äpplen över en stor del av året lagras frukten i sk ULO (ultra low oxygen) -lagring. Genom att temperatur, relativ fuktighet och atmosfär reglerass kan biologiska processer, såsom respiration och etylenproduktion, kontrolleras och sänkas vilket resulterar i att frukten håller längre och har bättre kvalité över en längre tid. LÄS MER

  3. 2. Shelf-life study of rice pudding: Differences in assorted rice varieties and how they change in texture over time

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

    Författare :Johanna Bengtsson; [2023]
    Nyckelord :food engineering; rice starch; rice texture analysis; Technology and Engineering; Agriculture and Food Sciences;

    Sammanfattning : This master thesis was performed in collaboration with Orkla Foods Sweden AB. The aim of the study was to investigate rice pudding and how storage time affects the texture properties of the rice grains inside the pudding, and if this could be related to some of the properties of the raw rice. LÄS MER

  4. 3. Evaluation of how text-to-speech can be adapted for the specific purpose of being an AI psychologist

    Kandidat-uppsats, KTH/Skolan för elektroteknik och datavetenskap (EECS)

    Författare :Pooya Rayat; Hugo Westergård; [2023]
    Nyckelord :Text-to-Speech Synthesis; AI Psychologist; Voice Traits; Conditional Speech Synthesis; Economic Impact of TTS Technolog;

    Sammanfattning : In this research, our goal was to pinpoint the crucial characteristics that make a voice suitable for an AI psychologist. More importantly, we wanted to explore how Text-To-Speech (TTS) combined with conditional voice controlling, also known as ”prompting”, could be used to incorporate these traits into the voice generation process. LÄS MER

  5. 4. Association between technological properties of bovine milk, cold induced depletion and genetic variants of β- and κ-casein

    Master-uppsats, SLU/Department of Molecular Sciences

    Författare :Simon Tobias Höxter; [2023]
    Nyckelord :Milk proteins; casein micelle; β-casein depletion; micelle size; milk coagulation properties Swedish;

    Sammanfattning : Caseins (CN) represent about 80% of the total protein in bovine milk and are of major importance in dairy production. The four casein types, i.e., αs1-, β-, αs2-, and κ-casein are in turn divided into different genetic variants. LÄS MER

  7. 5. A comparative study of innovation rennets from Swedish ruminants: calves, kids, and lambs

    Master-uppsats, SLU/Department of Molecular Sciences

    Författare :Dena Marie Bengtsson; [2023]
    Nyckelord :Ruminant milk; Swedish bovine rennet; Swedish kid rennet; Swedish lamb rennet; Artisanal cheese production; Rheological properties; Curd yield; Gel firmness; Innovation; Milk coagulation time;

    Sammanfattning : The study aimed to examine Swedish innovation rennets (lamb and kid) and bovine rennets (pepsin and chymosin) in combination with species-specific milk from goat, sheep, and cow. This was accomplished by evaluating the gross composition, casein and whey protein content, casein number of the milk types, as well as rheological properties, such as curd yield, coagulation time, and gel firmness. LÄS MER