Sökning: "livsmedelsteknik"

Visar resultat 1 - 5 av 104 uppsatser innehållade ordet livsmedelsteknik.

  1. 1. Approaches for improving the rheological characterization of fermented dairy products

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

    Författare :Abdulrahman Muhammad; [2020]
    Nyckelord :food engineering; livsmedelsteknik; Technology and Engineering;

    Sammanfattning : Fermented dairy products are wildly consumable products in today societies, and these products are known for their unique rheological properties due to the complex structural systems they possess. The simplest rheological model for describing yogurt behavior is the Power Law model, but this model parameters are not sufficient for describing the complex behavior during flow and filling. LÄS MER

  2. 2. Analyzing potato protein isolates for their potential in developing meat analogues

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

    Författare :Jade Yu Lan Schut; [2020]
    Nyckelord :potato protein isolates; meat analogues; meat alternatives; rapid visco analyzer; high moisture extrusion; textured vegetable proteins; food technology; livsmedelsteknologi; Agriculture and Food Sciences; Technology and Engineering;

    Sammanfattning : To keep up with the rapidly increasing global population, a significant increase in production of protein foods is required. The environmental impact of the meat industry, in combination with consumer awareness, calls for this food production to become more sustainable. LÄS MER

  3. 3. Ultrasonic Assisted Drying and its Effect on 3D Printability of Minced Beef and Other Foods

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

    Författare :Viktor Lindström; [2020]
    Nyckelord :Drying; Convection drying; Ultrasound; Ultrasonic drying; 3D-Printing; 3D-Printability; Food; Meat; Beef; Food technology; Livsmedelsteknologi; Technology and Engineering;

    Sammanfattning : The aim of this master thesis project was to investigate the impact on drying kinetics of ultrasound during air drying by a new ultrasonic transducer, on which a patent application has been filed by CSIRO. Convection drying using hot air is currently the conventional method of drying in the industry due to its simplicity and low cost. LÄS MER

  4. 4. Deep Eutectic Solvents and Their Possible Application in Transdermal Drug Delivery

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

    Författare :Sarah Lindblom; [2020]
    Nyckelord :Deep Eutectic Solvents; Pharmaceuticals; Transdermal drug delivery; Choline Chloride; Rheology; Formulation; BSA; Franz cell diffusion; Pharmaceutical technology; Läkemedelsteknologi; Technology and Engineering;

    Sammanfattning : Deep eutectic solvents, DES, is a type of solvent made by mixing a quaternary ammonium salt with a hydrogen bond donor at the eutectic point of the system. Most common quaternary ammonium salt is Choline Chloride, ChCl. A specific DES, Choline:CAGE has shown promise in delivering insulin through the skin of mice. LÄS MER

  5. 5. Predicting Processing and Filling Equipment with Complex Food Rheology

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

    Författare :Ayupry Diptasari; Cynthia Andriani; [2020]
    Nyckelord :filling behavior responses; pressure drop; rheology parameters; rheopexy; thixotropy; time-dependent; food engineering; livsmedelsteknik; Technology and Engineering;

    Sammanfattning : As a food processing lines manufacturer with diverse product complexity, an understanding of fluid dynamics in a pipe system corresponding to the rheological properties and flow behavior is substantial. This will be beneficial to design suitable equipment and prevent processing-related issues, i.e. LÄS MER