Sökning: "food spoilage"
Visar resultat 1 - 5 av 37 uppsatser innehållade orden food spoilage.
1. The Development and Testing of Low-Cost Heat Transfer Enhancements for Solar Dryers
Master-uppsats, Lunds universitet/Institutionen för energivetenskaperSammanfattning : In the mountainous regions of Bhutan and Nepal, post-harvest losses cause significant challenges for producers. Open air sun drying is usually used by farmers to preserve their produce. There are many disadvantages to this method. LÄS MER
2. Assessment of the food losses and waste along the tomato and carrot value chain in Sweden: A value chain analysis approach
Master-uppsats, Uppsala universitet/Institutionen för geovetenskaperSammanfattning : Assessing food losses and waste in the tomato and carrot value chain in Sweden is essential for achieving sustainable development. This study uses a mixed method to analyze the extent of food loss and waste along the tomato and carrot value chain and related causing factors. LÄS MER
3. Elevers perspektiv på livsmedelsförvaring : -En enkätstudie bland elever i årskurs 8-9
Kandidat-uppsats, Umeå universitet/Institutionen för kost- och måltidsvetenskapSammanfattning : Sammanfattning Bakgrund: Korrekt förvaring av livsmedel är avgörande för att bibehålla matens kvalitet och förhindra att livsmedel blir dåligt. Dåliga livsmedel kan påverka vår hälsa negativt. En korrekt livsmedelsförvaring bidrar till ett minskat matsvinn och en hållbar utveckling. LÄS MER
4. Design of components for High Flows
Master-uppsats, KTH/Skolan för industriell teknik och management (ITM)Sammanfattning : High-pressure-processing (HPP) is a method used to extend shelf life of foods and beverages. The process subdues the products to pressures of up to 6000 bar, which deactivates food pathogens and spoilage enzymes in just a few minutes, while maintaining the quality of the food. LÄS MER
5. Business Model Innovation for a Foodtech Startup : Solving Food Waste Using Real Time Spoilage Indicator
Master-uppsats, KTH/Skolan för industriell teknik och management (ITM)Sammanfattning : Food, an essential to human existence is also a major contributor to negative environmental and social impact due to the complexity of the food system, current ways of working of the stakeholders and consumer behaviour. This thesis deals with one such food product, fresh meat which has a high carbon footprint due to extensive land and water usage during production. LÄS MER