Sökning: "liquid measurement"
Visar resultat 1 - 5 av 90 uppsatser innehållade orden liquid measurement.
1. Quantifying liquid food waste : levels of liquid coffee waste, its causes and barriers and drivers for quantification in the Swedish food service sector
Master-uppsats, SLU/Department of Molecular SciencesSammanfattning : Food waste is a waste of resources required throughout the entire supply chain, leading to environmental impacts that could have been avoided. Coffee has a relatively high environmental impact partially due to the high consumption. To identify levels and sources of food waste, and consequently prevent it, quantification is used. LÄS MER
2. Minskning av matsvinn i hushållen: olika analysmetoder, liknande resultat : en litteraturstudie
Magister-uppsats, SLU/Dept. of Energy and TechnologySammanfattning : Minskning av matsvinn är ett av delmålen i FN:s Agenda 2030, en handlingsplan för omställning till ett hållbart samhälle. Globalt ska matsvinnet halveras per person i butik och konsumentled och minskas längs hela livsmedelskedjan till år 2030. LÄS MER
3. FTIR mätningar av absorptionsvätskor i Bioenergy Carbon Capture and Storage processer
Kandidat-uppsats, KTH/KemiteknikSammanfattning : The effects of global warming are well understood. In order to combat this, society must move towards net zero emissions of green house gases, where carbon dioxide (CO2) plays a key role. In several IPCC climate scenarios that meet the Paris agreement, negative emission technologies that effectively remove CO2 from the atmosphere are included. LÄS MER
4. Geobacillus 7349 – A new potential biosurfactant producing microorganism
Master-uppsats, Lunds universitet/Bioteknik (master); Lunds universitet/Bioteknik (CI)Sammanfattning : The main aim of this master project is to find out whether strain Geobacillus 7349 can produce biosurfactant during their growth by extraction and characterization of the product. The other goal is to optimize the cultivation condition of the strain. LÄS MER
5. Fouling modelling in a UHT unit based on plant data.
Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)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