Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 20 of 25 for “"Food materials"”.
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Self-Diffusion and Temperature Mapping of Food Materials Using MRI
Properties of water in foods play an important role in food processing. Molecular self-diffusion of water is affected by a variety of parameters, including chemical composition, internal structure, and temperature of foods. Studying self-diffusion noninvasively using magnetic resonance imaging …
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Determination of thermal conductivity of food materials using a bead thermistor
… feasibility of measuring thermal conductivity of food materials using the bead thermistor with particular reference to high temperature. Feasibility was established by examining the effects of the input parameters and the measurement error associated with them on the ability to estimate the test …
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The effect of electrical processing on mass transfer and mechanical properties of food materials
… by electrical processing on mass transfer in food materials was studied by designing and performing experiments that allowed the visualisation of: the effect of moderate electrical fields (MEF \(\leq\)1000V cm\(^{-1}\)) on mass transfer in cellular materials; the effect of MEF on mass transfer …
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Simulation of temperature history and estimation of thermal properties of food materials during freezing
Freezing is a very common method of food preservation around the world. Accurate simulation of the freezing process in food materials is very important for the design of superior freezing processes and more efficient refrigeration equipment. The accuracy of numerical methods is very significant for …
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Investigation of Moisture Sorption Properties of Food Materials Using Saturated Salt Solution and Humidity Generating Techniques
Therefore, there are two overall objectives of this project: (A) Develop best practices for both the standard saturated salt solution method and the new automated water sorption instruments with the Dynamic Vapor Sorption instrument as a representative instrument for obtaining moisture sorption …
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A Thermistor Based Method for Measurement of Thermal Conductivity and Thermal Diffusivity of Moist Food Materials at High Temperatures
… thermal conductivity and diffusivity of moist food materials at high temperatures. Research focused on aspects of calibration, thermal contact in solid food materials, natural convection in liquid media and the performance in moist food materials at high temperatures. Thermistor probes were …
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Enhancing the printability of food inks and the structural stability of 3D-printed food through additive food manufacturing
Three-dimensional (3D) food printing is an innovative application of additive manufacturing (AM) technology that enables the layer-by-layer deposition of food materials to achieve target objects, offering numerous advantages such as customization, personalization, design flexibility, and …
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ΕΦΑΡΜΟΓΗ ΤΩΝ ΑΡΧΩΝ ΜΕΤΑΦΟΡΑΣ ΜΑΖΑΣ ΚΑΙ ΘΕΡΜΟΤΗΤΑΣ ΣΤΗΝ ΞΗΡΑΝΣΗ ΤΡΟΦΙΜΩΝ
A MATHEMATICAL MODEL FOR THE DRYING OF FOOD MATERIALS WAS DEVELOPED, WHICH TAKES SHRINKAGE INTO ACCOUNT AS A FUNDAMENTAL PART OF THE DRYING OPERATION. THE THERMOPHYSICAL PROPERTIES OF RAISINS AND THE HEAT AND MASS TRANSFER COEFFICIENTS, REQUIRED FOR THE SOLUTION, WERE MEASURED EXPERIMENTALLY FOR …
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On-line rheology, flow simulation and system-based modelling of twin-screw extrusion processing of corn meal
… used for rheological characterization of non-food polymers were modified to make them adaptable to food materials extruded in a twin-screw extruder. The experimentally obtained pressure drop data was transformed into rheological parameters and was fitted to known rheological models (e.g. …
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Using X-ray Imaging Techniques to Determine Density of Foods
… technique and structural properties of food. True, apparent and bulk are different types of densities. For porous foods such as baked food products and complex food systems, accurate measurement of density is challenging. Empirical correlations dependent on composition and temperature …
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The use of ultrasonics for characterising fats and emulsions
Ultrasonics has not found widespread use in the food industry, despite having considerable potential for characterising food materials. This is due to the complexity and diversity of food materials, the lack of suitable instrumentation and a poor understanding of how ultrasound interacts with many …
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Experimental and finite element modelling of ultrasonic cutting of food
… in a variety of industries including the food processing industry to cut a variety of materials. An ultrasonic cutting system consists of a generator, transducer and either a single or multiple blade cutting devices tuned to a specific mode of vibration, commonly the longitudinal mode, …
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Comparison of the new vapor sorption analyzer to the traditional saturated salt slurry method and the dynamic vapor sorption instrument
Water is a key component of food materials. One of the most useful aspects of the water activity (aw) concept is the moisture sorption isotherm, which plots the moisture content of a material as a function of aw at the same temperature. Moisture sorption isotherms are useful for a variety of …
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Engineering Robust and Programmable Biological Systems
… information processing algorithms and to produce food, materials, and pharmaceuticals, many innovative applications are yet to be realized due to our poor understanding of how robust, reliable, and predictable artificial gene circuits are built. In this work, we demonstrate that robust complex …
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Structural relaxations and crystallization in amorphous food model formulations
Formulation and design of amorphous food solids structures for improved dehydration properties, stabilization of active components, and controlled structure deterioration require materials science characterization of components and mixtures. However, understanding phase transitions associated with …
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The role of protein and starch of legumes and cereals on the formation of healthy snack products
… in New Zealand could be used as a value added food ingredient for products. On the other hand there has been increased attention in the utilization of non-meat protein rich food materials for food products. This may be due to their potential to control postprandial protein digestibility and …
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Encapsulation of tributyrin using various techniques to improve its intestinal delivery and sensory quality
… is challenging. Furthermore, its application in foods is limited because of the characteristic bitter taste. Encapsulation has been widely reported to overcome such challenges in the food industry including enhancing the stability, controlling the release and masking the undesirable sensory …
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An In-Vitro Study of the Temporomandibular Reaction Forces through Motion-Capturing and Robotics
… assist performance testing of dental health care materials, diagnosis of the chewing related diseases, such as TMDs, and provide an understanding of the damage to dental enamel due to chewing habits. Moreover, it can aid in texture analysis of the food materials, which is beneficial for the food …
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RESTAURANT FOOD WASTE MANAGEMENT USING MICROWAVE PLASMA GASIFICATION TECHNOLOGY
… been used to treat waste from a city centre fast food restaurant. The system was designed with the aim of reducing the amount of waste being sent to landfill by approximately 94%. The waste is mostly food based but also includes paper waste such as napkins. It was separated into three categories: …
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