Essays about: "thesis on food engineering"

Showing result 1 - 5 of 155 essays containing the words thesis on food engineering.

  1. 1. Environmental tool evaluation and databased benchmarking of sustainable packaging materials for Micvac technology

    University essay from Lunds universitet/Förpackningslogistik

    Author : Uvejs Preza; [2023]
    Keywords : sustainable packaging; ready meals; in-pack microwave pasteurization; evaluation tool; environmental impact; material investigation; Technology and Engineering;

    Abstract : In recent years, microwave applications in the food products have attracted increasing attention by the food packaging industry and the consumers due to their convenience, low energy and water usage and short processing time giving them a sustainable advantage over competing technologies. In-pack pasteurization represents one of the fastest developing technologies in preparing and delivering safe and high quality ready-to-eat meals. READ MORE

  3. 2. Formulation and characterisation of novel edible-packaging for fruits and vegetables

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

    Author : Lola Sutton; Katerina Papa; [2023]
    Keywords : algae; edible packaging; carrageenan; cucumber; REL; oxidative stress; antioxidants; food engineering; Technology and Engineering;

    Abstract : This master's thesis investigated the potential of algae raw materials, specifically k-carrageenan and to a lesser extent alginate, as film-forming ingredients for the development of a novel edible packaging solutions. The project involved the testing and characterisation of several active ingredients of algal and plant origins both as extracts and as ingredients in films. READ MORE

  4. 3. Mechanistic Model Development for a Multi-Enzyme Protein Hydrolysis Process

    University essay from Lunds universitet/Kemiteknik (CI)

    Author : Tito Nilsson; [2023]
    Keywords : Mechanistic Model; Enzyme; Hydrolysis; Chemical Engineering; Technology and Engineering;

    Abstract : New food products are constantly put on the market. Today the focus often lies in creating nutritional and sustainable products to reduce the environmental impact of the product in question. One example of this is the approval of the yellow mealworm, Tenebrio Molitor, as a novel food in the European union. READ MORE

  5. 4. Reprocessing and Characterization of Polybenzimidazole for High-Temperature Polymer Electrolyte Membrane Fuel Cells

    University essay from Lunds universitet/Centrum för analys och syntes

    Author : Douglas Björkengren; [2023]
    Keywords : polymer electrolyte membrane fuel cells; PEMFC; HTPEMFC; polymer technology; polymer characterization; reprocessing; recycling; polybenzimidazole; PBI; Technology and Engineering;

    Abstract : A reprocessing method of poly(2,2’-(m-phenylene)-5,5’-bibenzimidazole) (PBI) membranes recovered from the production line of High-Temperature Polymer Electrolyte Membrane Fuel Cells (HT-PEMFC) at Blue World Technologies (BWT) has been developed in order to reduce material loss in the production. Redissolution of scrap PBI membranes in poly(phosphoric acid) (PPA) and phosphoric acid (PA) was successful and the subsequent washing procedure produced PBI that could be redissolved in N,N-dimethyl acetamide (DMAc) and suitable for solution casting of new membranes. READ MORE

  6. 5. Investigation of the impact of different sugar compositions on the moisture absorption of hard candy when exposed to a humid environment

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

    Author : Gila van den Eijnde; [2023]
    Keywords : Hard candy; Sugar composition; Hygroscopicity; Moisture absorption; Shelf life; Product stability; Food technology; Technology and Engineering;

    Abstract : Hard candy is hygroscopic, implying that hard candy readily absorbs moisture from the environment, resulting in adverse changes in the texture and appearance of the candy. This thesis investigates the impact of different sugar compositions on the moisture absorption of hard candy when exposed to a humid environment. READ MORE