Sökning: "product variety"

Visar resultat 21 - 25 av 407 uppsatser innehållade orden product variety.

  1. 21. Implementation and study of boundary integral operators related to PDE:s in the plane

    Master-uppsats, Lunds universitet/Matematik LTH

    Författare :Erik Andersson; [2023]
    Nyckelord :Boundary integral equation; Singular integral operator; Product integration; Close evaluation; Numerical integration; MATLAB; Mathematics and Statistics;

    Sammanfattning : The method of solving boundary value problems of partial differential equations numerically by first reformulating the problem as a boundary integral equation has many advantages over other methods, but also some unique difficulties. Some of these difficulties stem from problems in evaluating singular or nearly singular integral operators, and solving these difficulties is an active field of research. LÄS MER

  3. 22. Tillämpning av Partial Least Squares för analys och processövervakning av Hybrits reduktionsprocess

    Uppsats för yrkesexamina på avancerad nivå, Luleå tekniska universitet/Institutionen för ekonomi, teknik, konst och samhälle

    Författare :Mohammed Al Zagnonn; [2023]
    Nyckelord :Partial Least Squares; Multivariate Process Monitoring; Quality Prediction;

    Sammanfattning : Hybrit development AB är ett bolag som strävar mot att kunna producera fossilfritt stål genom att reducera järnmalmspellets med hjälp av vätgas. Därför har Hybrit utfört experimentella kampanjer där genomförbarheten av att reducera järnmalmspellets med hjälp av vätgas undersökts och studerats. LÄS MER

  4. 23. The Production and Characteristics of an Orange Fleshed Sweet Potato Yogurt

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

    Författare :Ariam Kunfu; [2023]
    Nyckelord :Sweet potato; fermentation; Ghana; yogurt; L. bulgaricus; S. thermophilus; food technology and nutrition; Agriculture and Food Sciences;

    Sammanfattning : Yogurt is an ancient food, used for a better preservation of milk. Milk gets fermented by Streptococcus thermophilicus and Lactobacillus bulgaricus (lactic acid bacteria, LAB) which converts the lactose present in the milk to lactic acid. These probiotics support the microbial population balance of the gastrointestinal tract. LÄS MER

  5. 24. Solid-state fermentation of the microalgae Scenedesmus sp. for improved conservation and protein digestibility

    Master-uppsats, Lunds universitet/Bioteknik; Lunds universitet/Bioteknik (master)

    Författare :André Nordin Fürdös; [2023]
    Nyckelord :microalgae; scenedesmus; solid-state fermentation; lactic acid fermentation; algae; feed; ensiling; silage; protein digestibility; PDCAAS; alternative protein; plantarum; ninhydrin; conservation; biotechnology; Agriculture and Food Sciences;

    Sammanfattning : As part of a research grant aimed at producing chicken feed from the novel microalgae Scenedesmus sp., called the ReMAPP project, this thesis investigates opportunities to increase the conservation potential and protein digestibility utilizing solid-state lactic acid fermentation and commercial enzyme additives. LÄS MER

  7. 25. Cost to serve: The Interrelationships between costs in the Supply Chain of companies within the hard metal rock drilling and metal cutting tools industry

    Master-uppsats, Göteborgs universitet/Graduate School

    Författare :Derick Okodi; Måns Riesser; [2022-08-04]
    Nyckelord :Supply Chain Management; Open-book Accounting; Outsourcing; Supplier-manufacturer Collaboration; Cost to Serve;

    Sammanfattning : The globalised market has introduced consumers to a variety of affordable products with a wide range of desired attributes from competitors who are strategically located in areas with affordable labour, expertise, and raw materials. This has encouraged firms to circumvent competition through outsourcing. LÄS MER