Essays about: "texture control"

Showing result 1 - 5 of 33 essays containing the words texture control.

  1. 1. The effect of high pressure homogenization on emulsions containing oat β-glucan : a study of viscosity, stability and molecular weight

    University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)

    Author : Dominika Kiesling; [2023]
    Keywords : oat; β-glucan; high pressure homogenization; emulsion; stability; food technology; Agriculture and Food Sciences;

    Abstract : This master thesis project has been conducted in cooperation with Lantmännen AB who are producers of PromOat® - an oat β-glucan powder concentrate. The main objective of this thesis was to investigate the properties of emulsions containing PromOat® oat β-glucan, focusing on the viscosity, stability, and molecular weight before and after high pressure homogenization (HPH) at pressures of 100, 150 and 200 bars. READ MORE

  3. 2. Vallfoderensilage inverkan på sensorisk och teknologisk kvalité hos griskött

    University essay from SLU/Dept. of Animal Nutrition and Management

    Author : Malin Hägg; [2023]
    Keywords : fettsyra; Warner-Bratzler shear force; M. longissimus dorsi;

    Abstract : Vallfoder används i dagsläget i ekologisk grisproduktion för att stimulera naturliga behov såsom t.ex. söka efter föda, vilket bidrar till högre välfärd med färre foderrelaterade störningar och stereotypa beteenden hos grisen. READ MORE

  4. 3. Comparative investigation of micromechanisms of plastic deformation by in-situ tensile tests of highly textured 316L steel

    University essay from Uppsala universitet/Institutionen för materialvetenskap

    Author : Subhani Kumarasinghe; [2022]
    Keywords : Additive manufacturing; texture control; plastic deformation;

    Abstract : Additive manufacturing (AM) is identified as one of the best techniques in manufacturing components addressing most of the current challenges including material scarcity, design complexity, material compatibility, etc. Stainless steel 316L is one of the promising material candidates in AM due to its extraordinary properties that are useful in a wide variety of industries. READ MORE

  5. 4. Effect of the Cooling Rate and the Surface Film Composition on the Colloidal Stability of Whey Protein Based Emulsions of Triacylglycerols

    University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)

    Author : Charlotte Schüler; [2022]
    Keywords : Emulsion technology; Fat crystallization; Emulsified triglycerides; Colloid science; Food technology; Agriculture and Food Sciences; Technology and Engineering;

    Abstract : The goal of this project was to investigate the effect and interplay of formulation and processing parameters on the colloidal stability of emulsified triacylglycerols from a product quality perspective. Different methods to quantify and monitor this effect over time were evaluated. READ MORE

  6. 5. Performance of a New Tetra Recart® Package Storing Oxygen Sensitive Food

    University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)

    Author : Thea Mathisson; Sofia Göransson; [2022]
    Keywords : Shelf Life; Ascorbic Acid; Vitamin C; Browning; Headspace; Tetra Recart®; Food Engineering; Agriculture and Food Sciences; Technology and Engineering;

    Abstract : Tetra Recart® är ett innovativt, kartong-baserat förpackningsalternativ till konserverad mat. Tetra Pak® har sett en ökad efterfrågan på en mindre förpackningsvolym av Tetra Recart®, vilket har gjort att Tetra Recart® utvidgat förpackningsportfolion med en ny, mindre förpackning på 100 mL. READ MORE