Sökning: "foaming agent"

Visar resultat 1 - 5 av 6 uppsatser innehållade orden foaming agent.

  1. 1. Study of the preparation of a stable foam

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

    Författare :Anh Nguyen; [2018]
    Nyckelord :Foam; scaling; mixing; agitation; downscaling; stability; consistency; overrun; foaming; colloids; powder mixing; pharmaceutical technology; läkemedelsteknologi; Technology and Engineering;

    Sammanfattning : On a daily basis, abdominal examinations with x-ray imaging are run at hospitals for diagnosis of abdominal diseases. To enable doctors to visualize organs and tissues on an x-ray image with colors based on the radiodensity, the patient needs to drink an oral contrast that fills up the digestive system. LÄS MER

  3. 2. NFC-Spore Biocomposites : A study of flame retardancy, density, mechanical properties and production of films

    Kandidat-uppsats, KTH/Materialvetenskap

    Författare :Tomas Romson; Victor Goch; [2014]
    Nyckelord :Lycopodium; Nanofibrillated cellulose; Mechanical properties; Flame retardancy; Film production;

    Sammanfattning : Sporopollenin is considered a resistant material and might be applicable in flame retardant material. The use of renewable material in fields mainly dominated by toxic materials, such as bromides in flame retardant materials, could greatly improve the sustainability in those fields. LÄS MER

  4. 3. Development of an Expancel Product through Optimisation of Polymer Composition and the Suspension Stabilising System

    Master-uppsats, KTH/Skolan för kemivetenskap (CHE)

    Författare :Frida Berggren; [2014]
    Nyckelord :microspheres; suspension polymerisation; Pickering emulsions; flocculation;

    Sammanfattning : Thermally expandable microspheres are spherical particles around 5-­‐40 µm in size, consisting of a polymeric shell in which a blowing agent has been encapsulated. The microspheres are expanded upon heating, resulting in a particularly low density. Microspheres are therefore suitable to use as light weight filler or as foaming agent. LÄS MER

  5. 4. Functional properties of legume proteins compared to egg proteins and their potential as egg replacers in vegan food

    Master-uppsats, SLU/Dept. of Food Science

    Författare :Johanna Söderberg; [2013]
    Nyckelord :functional properties; legume proteins; egg proteins; soy protein; pea protein; vegan; protein quality; consumer acceptance;

    Sammanfattning : Egg protein is used in a variety of food products due to its excellent functional properties (solubility, emulsification, foaming and gelling) and protein quality. Concerns about high cholesterol, allergies, animal welfare, high food costs, as well as the food productions negative impact on the environment has led to an increased interest in alternative protein sources that can act as egg replacers in food. LÄS MER

  7. 5. How fining agents affect the tendency of pear base wine to form and stabilize foam

    Magister-uppsats, Institutionen för naturvetenskap, NV

    Författare :Karolina Dahlström; [2010]
    Nyckelord :foam; foaming agent; wine;

    Sammanfattning : The company Kiviks Musteri AB produces a pear base wine that forms stable foam, which is problematic from a production perspective. The aim of this thesis was to investigate the factors underlying foam stability in the pear base wine and to find means for its reduction. LÄS MER