Essays about: "w c ratio"

Showing result 1 - 5 of 21 essays containing the words w c ratio.

  1. 1. Swedish “tofu” from faba beans : a textural and structural analysis

    University essay from SLU/Department of Molecular Sciences

    Author : Saga Preis; [2023]
    Keywords : Tofu; faba bean; Vicia faba; texture; microstructure;

    Abstract : Tofu, a traditional soybean product, is a popular plant-based alternative which could potentially be produced from Swedish-grown faba beans (Vicia faba L.). The aim of this project was to asses the viability of producing a tofu-like faba bean product using food grade gypsum (calcium sulphate) as coagulant. READ MORE

  3. 2. CLIMATE-SMART CONCRETE APPLIED ON A SLAB FRAME BRIDGE

    University essay from KTH/Betongbyggnad

    Author : Sabina Dal; Sandra Raheb Khalo; [2022]
    Keywords : ;

    Abstract : This study examines alternative actions that are applied to an existing structure in Stockholm in order to reduce the global warming effect, in the form of carbon dioxide emissions. The structure consists of a slab frame bridge with belonging piles in the foundation, of which the building material is reinforced concrete with two different concrete types, namely concrete type C35/45 and concrete type C50/60. READ MORE

  4. 3. Investigation on the Optimization of GaN Etching for FinFET Applications

    University essay from Lunds universitet/Institutionen för elektro- och informationsteknik

    Author : Albert Malmros; [2022]
    Keywords : Technology and Engineering;

    Abstract : In the framework of this thesis, the optimization of the etching process of GaN for FinFET applications has been investigated. FinFETs are transistors with a vertical architecture in the shape of fins. These fins are fabricated by etching a pattern into a GaN substrate. The etching is carried out in two steps, a dry etch and a wet etch. READ MORE

  5. 4. Effect of High-Pressure Homogenization and Heat Treatment on the Emulsification Properties of Oat Protein Concentrate

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

    Author : Annette Kägu; [2022]
    Keywords : oat proteins; high-pressure homogenisation; emulsions; food technology; Technology and Engineering;

    Abstract : This master thesis project was performed in collaboration with an agricultural cooperative Lantmännen Oats AB, who has developed a dry protein powder concentrate PrOatein™. The powder consists of oat proteins, dextrins, lipids and β-glucans. READ MORE

  6. 5. Investigation of Physical Stability of Baobab Pulp Emulsion – for Food Application

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

    Author : Nguyen Tu Linh Lam; Shenghongyi Zhu; [2021]
    Keywords : baobab fruit pulp; emulsion physical stability; plant-based sauce; food technology; Agriculture and Food Sciences;

    Abstract : Background and objectives Baonaise is a novel plant-based savoury sauce. Baonaise sauce base (BSB) is produced from baobab fruit pulp. Creaming and phase separation were observed in Baonasie from previous studies at the company. READ MORE