Advanced search
Showing result 1 - 5 of 13 essays matching the above criteria.
-
1. Lipase in oat endosperm: The effect of freeze-drying and oven-drying
University essay from Linnéuniversitetet/Institutionen för kemi och biomedicin (KOB)Abstract : The project was carried out in collaboration with Lantmännen with the aim to analyse the lipase activity in oat endosperm, non-heat-treated whole grain oat flour and heat-treated whole grain oat flour and to investigate whether lipase activity could be inactivated in oat endosperm by reducing water activity by various methods such as oven drying and freeze drying to extend oat shelf life. Lipase activity was measured by a wet extraction of the flour and an artificial substrate that gives a coloured product if lipase enzymes are active in the extract. READ MORE
-
2. Energieffektivisering av Saint-Gobain AB Sweden Gyprocs torksystem : energy efficiency of Saint-Gobain AB Sweden Gyprocs drying system
University essay from SLU/Dept. of Energy and TechnologyAbstract : When producing gypsum boards at Saint-Gobain AB Sweden Gyproc an approximatly 200 m long oven is used in a drying process. In this process a lot of energy is wasted as hot flue gas and hot water. When investigating applicable heat recovery systems roughly 1 500 MWh/yr was found possible to reuse in their own facilites. READ MORE
-
3. Determination of organic phosphorus in soil samples by capillary zone electrophoresis coupled to electrospray ionization mass spectrometry
University essay from Uppsala universitet/Analytisk kemiAbstract : Chemical substances that are either produced by nature or by humankind have a consequence on the environment when they are accumulated to a great extent. One of nature’s major problem is that of the eutrophication of surface waters, which is caused by inorganic and organic phosphorus compounds and, in particular, from a group known as Inositol Phosphates. READ MORE
-
4. Effects of Microwave and Enzyme Treatments on the Softness of Barley Kernels
University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)Abstract : The present master thesis was performed in cooperation with the company “Aventure AB”. The company’s R&D department envisioned a new yoghurt-based product able to decrease the blood glucose levels after a meal. READ MORE
-
5. Investigation of heat transfer and mass transfer parameters in a convection oven for model foods
University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)Abstract : Forced air convection systems are the most preferred design of choice in many of the industrial-scale convection ovens. In this study, experimental investigation on convective heat transfer and mass transfer within a forced air convection oven was performed at different oven temperatures (100℃, 110℃ and 120℃) and at flow velocity (2 m/s, 3 m/s and 4 m/s) using potato slices (10*10*60 mm) as model food. READ MORE
