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Spaniolas, Stelios. "Food forensics : the application of single nucleotide polymorphisms technology for food authentication." Thesis, University of Nottingham, 2007. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.446391.
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Wallgren, Christine. "Food in the Future : energy and transport in the food system." Licentiate thesis, Stockholm : Arkitektur och samhällsbyggnad, Kungliga Tekniska högskolan, 2008. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-9303.
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Singh, Prabhjot. "Antioxidant activity of food proteins and food protein hydrolysates." Thesis, McGill University, 2011. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=104895.
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The objective of this research was to study the antioxidant activity of soybean protein hydrolysates (SPH) and chickpea protein hydrolysates (CPH) at different concentrations, and to measure the antioxidant activity of fractions collected from the RP-HPLC analysis of SPH and CPH. Protein hydrolysates were prepared by the proteolytic enzyme trypsin. The hydrolysates obtained were subjected to DPPH (1, 1-diphenyl-2 picrylhydrazyl) radical scavenging assay. The SPH and CPH at concentration of 2.5-10 mg/ml showed antioxidant activity of 16.5-32 % and 3.4-26.8 %. SPH and CPH were fractionated by using RP-HPLC on C18 column. The antioxidant activity of four SPH and CPH fractions (F I, F II, F III, and F IV) was measured by using DPPH radical scavenging assay. For SPH, antioxidant activity of F III (47.7 %) was higher than other fractions at protein concentration of 1 mg/mL and for CPH; F II showed maximum antioxidant activity 27.9 % at protein concentration 1 mg/mL. The results from the SDS-PAGE confirmed the hydrolysis of protein samples. The second part of the study was to measure the impact of high pressure processing (HPP) on the degree of hydrolysis and antioxidant activity of proteins. High pressure processing (HPP) of isolated soybean protein (ISP) and isolated chickpea protein (ICP) was done at 400 MPa and 600 MPa for 5 min and 10 min. The degree of hydrolysis of isolated soybean protein and isolated chickpea protein treated with high pressure processing and with trypsin hydrolysis showed continuous increase from 12.4 to 24.9 % for SPH and 13.6 to 26.2 % for CPH. The DPPH radical scavenging assay showed a more than two fold increase in antioxidant activity of SPH and CPH: 67 % as compared to the 32 % of SPH without HPP and 56.6 % as compared to the 26.8 % of CPH without HPP at concentration 10 mg/mL. These results show that HPP increased the degree of hydrolysis and antioxidant activity of protein hydrolysates.Le but principal de cette recherche constituait l'analyse du potentiel antioxydant, à diverses concentrations, d'hydrolysats de protéine de soya (HPS) et d'hydrolysats de protéine de pois chiche (HPP). Les hydrolysats de protéine ont été isolés à l'aide de l'enzyme protéolytique trypsine. Les HPS et HPP démontraient respectivement un potentiel antioxydant de 16.5 à 32% et 3.4 à 26.8 % lorsque présents à des concentrations de 2.5 à 10 mg/mL. L'utilisation d'une colonne C18 a permis de séparer, par CLHP-PI, les HPS et HPP en quatre fractions (F I, F II, F III, et F IV) qui furent dosées avec du DPPH (1,1-diphényl-2-picrylhydrazyle) afin de comparer leur pouvoir de scavenging sur les radicaux. Pour les HPS, le potentiel antioxydant de F III (47.7 %) était supérieur à celui des autres échantillons alors que pour les HPP, 27.9 % (F II) était le seuil maximal. Dans les deux cas, les hydrolysats étaient concentrés à 1mg/mL. L'hydrolyse des échantillons de protéine a été confirmée par SDS-page. La deuxième partie de l'étude visait à mesurer l'impact de la pascalisation sur le degré d'hydrolyse et le potentiel antioxydant des protéines. Des isolats de protéine de soya (IPS) et de protéine de pois chiche (IPP) ont été traités à haute pression (400 MPa et 600 MPa) pendant 5 et 10 min. Le degré d'hydrolyse des IPS et IPP soumis à la pascalisation et à la trypsin ont démontré une augmentation constante allant de 12.4 à 24.9 % pour les isolats de protéine de soya et de 13.6 à 26.2 % pour les isolats de protéine de pois chiche. L'analyse au DPPH du pouvoir d'épuration des radicaux a montré que le potentiel antioxydant des hydrolysats a plus que doublé, passant de 32 à 67 % pour les HPS et de 26.8 à 56.6 % pour les HPP, lorsqu'ils étaient traités par hautes pressions. Cela démontre que la pascalisation améliore le degré d'hydrolyse et le potentiel antioxydant des hydrolysats de protéines.
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MAHMUD, MD READUL. "Fluid Mechanics in Innovative Food Processing Technology." Doctoral thesis, Politecnico di Torino, 2016. http://hdl.handle.net/11583/2641365.
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Generally, food industries employ traditional technologies and bulk devices for mixing, aeration, oxidation, emulsification and encapsulation. These processes are characterized by high energy consumption and result in high cost product, with limited diversity and usually with non-competitive quality. Moreover, the byproduct is also high. In recent years immense efforts have been dedicated to overcome these issues and major advances in food engineering have come from transfer and adaptation of knowledge from related fields such as chemical and mechanical engineering. It is well known that the majority of elements contribute to transport properties, physical and rheological behavior, texture and sensorial traits of foods are in micro-level. In this context invention at microscopic level is of critical importance to improve the existing foods quality while targeting also the development of new products.
Therefore, microfluidics has a significant role in future design, preparation and characterization of food micro-structure. The diminutive scale of the flow channels in microfluidic systems increases the surface to volume ratio and is therefore advantageous for many applications. Furthermore, high quality food products can be manufactured by means of innovative microfluidic technology characterized by less energy consumption and a continuous process in substitution to the problematic batch one.
To meet these challenges, this work is focused on main two tasks: (i) efficient micromixing, and (ii) production of microbubbles and microdroplets.
Firstly, two novel 3D split and recombine (SAR) micromixers are designed on an extensive collection of established knowledge. Mixing characteristics of two species were elucidated via experimental and numerical studies associated with microchannels at various inlet flow-rate ratios for a wide range of Reynolds numbers (1-100); at the same time, results are compared with two well-known micromixers. It was found that performances of the mixers are significantly affected by their design, inlet flow-rate ratios and Reynolds numbers. The proposed micromixers show better efficiency (more than 90%) in all examined range of Reynolds numbers than the well-known basic mixers at each desired region; the required pressure-drop is also significantly less than that of the previous mixers. Furthermore, numerical residence time distribution (RTD) was also explored, which successfully predicts the experimental results. In a word, the presented new micromixers have advantages of high efficiency, low pressure-drop, simple fabrication, easy integration and ease for mass production.
Secondly, four micro-devices are designed for the mono-dispersed droplets and bubbles generation. Two different experimental setups were used to create water droplet in silicone oil (W/O) and air bubble in silicone oil (A/O) for continuous flow rate from 10 ml/h to 230 ml/h. The mean size of droplet and bubble as well as frequency of generation can be controlled by dispersed and continuous flow rate. Besides, squeezing and dripping flow regimes are observed inside the four devices over a broad range of Capillary numbers: 0.01~0.18. Among the examined four devices, T-1 and T-2 provide smaller droplet (100 µm) and higher production rate. Furthermore, negative pressure setup provides more robust bubble generation but positive pressure yields better production rate. In addition, droplet and bubble diameter is about four times less than the microchannel dimension, therefore small droplet and bubble can be generated spending less energy.
In summary, the investigation in this dissertation reflects that both SAR micromixers and micro-devices are very efficient and can be applied to meet the growing demands of food industries. The first part of the thesis, chapters 1 to 5, addresses state of art, design, experimental technique and results of micromixers. The second part, chapters 6 to 9, presents background, construction of devices, tests and results related to the production of microdroplets and microbubbles. Finally, chapter 10 summaries the whole presented work.
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Eames, Malcolm. "United Kingdom Government food research and development policy : food safety, food science and the consumer." Thesis, University of Sussex, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.238807.
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Anderson, Neal. "Technology assessment technology viable to keep "take-home" food warm for 30 minutes /." Online version, 2003. http://www.uwstout.edu/lib/thesis/2003/2003andersonn.pdf.
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Clayton, Lucy Ann. "The technology of food preparation the social dynamics of changing food preparation styles /." Diss., Online access via UMI:, 2004. http://wwwlib.umi.com/dissertations/fullcit/1424906.
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CARLSTRÖM, CARL, and HAGSTRÖM THERESIA SILANDER. "IoT in food retail New technology, new opportunities." Thesis, KTH, Skolan för industriell teknik och management (ITM), 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-223916.
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Anderson, Destinee R. "Ohmic heating as an alternative food processing technology." Manhattan, Kan. : Kansas State University, 2008. http://hdl.handle.net/2097/610.
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Silander, Hagström Theresia, and Carl Carlström. "IoT in Food Retail : New Technology, New Opportunities." Thesis, KTH, Industriell Marknadsföring och Entreprenörskap, 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-209567.
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Purpose: The purpose of this research is to induce a deeper and wider understanding of theimplications and the consequences of IoT and how it can affect wholesalers’ and retailers’opportunities to increase the value for their end customer.Design/Methodology/Approach: History and challenges of IoT as well as of the food retailindustry were studied, combined with interviews covering areas such as present challenges andtechnological adoption with 18 professionals from incumbent retailers, wholesalers, disrupters,industry and technical experts. Answers from interviews summarised, categorized and mappedtowards theories on technological transformation and synthesised into future estimations.Findings: The findings regard how IoT can increase the end customer value in the future valuechain of the food retail industry and key limitations and opportunities for its future developmentwithin the sector. The results concern areas such as online shopping and distribution,immigration and travelling, sustainability, stores and offers, technological adoption, internal ITstrategy, sharing of personal and corporate data, standardisation and traceability, customerexpectations and finally change in the customer offer.Practical implications: The study's practical value is related to its utility in explaining andpossibly forecasting the development of IoT applications within different sectors, allowingmanagers to capture value arising from technological changes.Originality/Value: This study offers a model to clarify and explain the impacts and challengesof the IoT within the food retail sector and is generalisable to other sectors and technologies.Paper type: Master thesis
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Walker, Anne. "The transfer of technology." Thesis, Bournemouth University, 1988. http://eprints.bournemouth.ac.uk/308/.
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There have been a number of studies which have attempted to identify factors affecting successful technology transfer. However, empirical studies of technology transfer, at the level of the user, have been a much neglected area of research despite numerous promptings. Too much attention has been paid to single factor explanations of success, although it is widely accepted that success is a multi-faceted phenomenon. There is also an absence of a suitable definition of success which reflects its multi-dimensional character. This research, therefore, attempts to develop a suitable multi-faceted measure for success and an identification of factors affecting success in the study of the user uptake phase of a technology transfer process; namely the introduction of cook chill technology into catering operations in the UK. A survey of 80 cook chill operations in the UK was undertaken and detailed information was collected from each. A multi-faceted measure of success was developed by using 10 carefully selected success criteria. Each cook chill operation in the sample was allocated a 'score' for each success factor. This process culminated in the formation of a 'success table' of cook chill operations in the sample which enabled the identification of those units which were the most successful and those which were the least successful throughout the technology transfer process. There were numerous differences between the activities of the successful group and those of the unsuccessful group throughout the initiation, implementation and assessment phases of the technology transfer process. The findings of this research, therefore support the notion of success as being multi-faceted. Some of the major factors seen to affect success included: management stability, the extent, quality and efficiency of precook chill development work, communication and involvement with employees and appropriate training, adherence to the technical requirements of the system and a research and development orientation. The overriding finding, however, was the tendency shown by the managers in the successful group to be proactive and those in the unsuccessful group to be reactive.
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Stuart-Moonlight, Belinda Isobel. "Microbial survival on food contact surfaces in the context of food hygiene regulation." Thesis, King's College London (University of London), 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.249535.
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Larsson, Malin, and Julia Duong. "Food Waste, Date Labelling and Technology : A Survey Study." Thesis, KTH, Skolan för datavetenskap och kommunikation (CSC), 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-209830.
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This thesis investigates what an united voice of the society thinks of their part in food waste, if it correlates with reality and what the attitude is to reducing it with intelligent technology. In developed countries, like Sweden, food waste is one component that affect the environment a great amount. By reducing food waste in the house- holds a major difference can be made. Earlier studies has shown that one problem is that people do not know the difference between best before date and use by date and therefore tend to throw away food that is still good to eat. The margins when it comes to food with best before date are often big and one important factor of a products durability is how it has been treated when it comes to temperature changes. Intelligent packaging can be defined as "Packaging that contains an exter- nal or internal indicator to provide information about aspects of the history of the package and/or the quality of the food". One function such packaging can have is dynamic date labelling. By implementing sensors in the food container the temperature over time can be measured and the predicted growth of microor- ganisms can be calculated. This would make the date labelling more precise. These sensors, for example Radio Frequency Identification tags or nanosen- sors, can send information to computers and applications that the consumer can use to get more accurate information regarding the quality of a product. This could help reducing food waste. A survey was conducted and spread on social media and two people were interviewed as experts since they are working with questions related to sustainable development and food waste in Sweden. The result shows that people think much about not throwing away food but earlier researches show that people do, which is a contradiction. In gen- eral people are positive to new technology and using it but they are not will- ing to pay for it. It can be argued that intelligent technology will be a part of reducing food waste in the future.Denna uppsats undersöker vad samhällets enade röst tänker kring sin del av matsvinnet, om detta överensstämmer med verkligheten och hur attityden ser ut när det kommer till att minska detta med hjälp av intelligent teknik. I utvecklade länder, så som Sverige, är matsvinn en komponent som or- sakar stor miljöpåverkan. Stor skillnad kan göras genom att reducera matsvin- net i hushållen. Tidigare studier har visat att ett problem är att människor inte vet skillnaden mellan bäst-före-datum och sista-förbruknings-dag och därför tenderar att slänga mat som fortfarande hade kunnat ätas. De marginaler som finns för bäst-före-datumen är ofta väl tilltagna och en viktig faktor när det kommer till en produkts hållbarhet är hur denna har behandlats med avse- ende på temperaturförändringar i omgivningen. Intelligenta förpackningar kan definieras som Förpackningar som inne- håller en extern eller intern indikator för att tillhandahålla information om aspek- ter kring förpackningens historik och/eller kvalitén på maten". En funktion som en sådan förpackning kan ha är dynamisk datummärkning. genom att im- plementera sensorer i matförpackningarna kan temperaturen över tid mätas och mikroorganismers tillväxt beräknas. Detta skulle göra datummärkningen mer exakt. Dessa sensorer, exempelvis Radio Frequency Identification-taggar eller nanosensorer, kan sedan skicka information till datorer och applikatio- ner som konsumenten kan använda för att få mer noggrann information an- gående produktens kvalitet. Detta kan hjälpa till att minska matsvinnet. En enkätundersökning genomfördes och spreds på sociala medier och två personer intervjuades som experter då de arbetar med frågor som be- rör hållbar utveckling och matsvinn i Sverige. Resultatet visar att människor tänker mycket på att inte slänga mat men tidigare forskning visar att de ändå gör det, vilket är en motsägelse. Generellt är människor positiva till ny teknik och att använda den, men inte villiga att betala för det. Det kan argumenteras för att intelligent teknik kommer att vara en del av att minska matsvinnet i framtiden.
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Karunamoothei, V. "Restaurant food waste management using microwave plasma gasification technology." Thesis, Liverpool John Moores University, 2018. http://researchonline.ljmu.ac.uk/8723/.
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The novelty of this research is that it investigates an on-site solution for the treatment of restaurant waste using a microwave generated plasma for pyrolysis and gasification. The developed system has 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: mixed food, paper and fries. Samples of the mixed food and paper waste were analysed for chemical composition and calorific value. A 2.45GHz magnetron was used to supply 1kW of microwave power to a plasma cavity that had an argon flow rate of 1.5 litre per minute. The design of the microwave plasma cavity was performed using the simulation software, COMSOL. The cavity consists of a tapered waveguide section that is shorted at one end to produce a stationary wave with a large electric field at the gas nozzle. The field is strong enough to produce a self-striking argon plasma when the power is applied. Nitrogen was used to keep the plasma cavity clear of smoke, vapours and other hot gas. The best nitrogen flow rates were found to be around 2 litres/minute, although 5 litres/minute was used in the test to avoid the CO sensor saturating. The combination of the argon and nitrogen was used to purge the gasifier of oxygen. The pressure inside the gasifier was held at 200mbar during the experiments. The resulting plasma jet was used to produce syngas from the waste samples inside a thermally insulated, steel-walled reactor. Temperature profiles were recorded to find the best gas flow rates. 10g samples of the three waste categories were tested in triplicate and the results are presented. Syngas production was recorded using a Quintox gas analyser that measured CO, CO2 and O2. The data was captured every 10s during testing using a PC running a custom-built LabVIEW program. This program was also used to set the microwave output power and record the reflected power and temperatures using National Instruments cDAQ modules with analogue to digital converters. The CO and H2 in syngas can be used as a fuel to offset the cost of running the plasma jet. The results reveal that it is possible to generate the syngas using waste food materials. This study has included an investigation of some of the parameters, including power and flow rates of argon and nitrogen, on the plasma created. Others effects were taken into consideration throughout the research such as the study of the sample moisture levels and the final reduction of mass after the experiment. The ashes produced by the tests were investigated using SEM/EDX analysis. These results are also presented and analysed.
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Jin, Fenghua. "Machine vision technology for food quality and safety inspections." College Park, Md.: University of Maryland, 2008. http://hdl.handle.net/1903/8772.
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Thesis (Ph. D.) -- University of Maryland, College Park, 2008.Thesis research directed by: Fischell Dept. of Bioengineering . Title from t.p. of PDF. Includes bibliographical references. Published by UMI Dissertation Services, Ann Arbor, Mich. Also available in paper.
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Morelli, Valentina <1987>. "Pressure Driven Membrane Technology for Food and Biotechnology Industry." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2016. http://amsdottorato.unibo.it/7577/1/Valentina_Morelli_Tesi_Dottorato_2016.pdf.
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The increase in energy costs and the demands for products with greater nutritional value and of processing procedures less toxic to the environment are attractive factors for transferring membrane processing to food industry and biotechnology applications.
Sugar production is one of the most energy-intensive applications in the food industry, therefore membrane separation processes find many applications, nevertheless some limitation exist for application of membrane processes in the sugar industry.
This study focused on Food applications of membrane processes. A critical summary of a wide experimental investigation is reported. In this work, separation performances of commercial polyamide NF membranes are investigated in a wide range of compositions in the feed side at temperatures from 30 to 50°C; aqueous solutions containing monosaccharides, disaccharides, and mixtures of them are studied, and the role of the electrolytes on their rejection is investigated.
All the results obtained, have been organized in three main sections: (i) Hydraulic permeability, (ii) experimental investigation as it is, and (iii) Intrinsic membrane performances. Differently from literature, where typically aqueous solutions containing monosaccharides and oligosaccharides are used at low concentrations, at room temperature and only experimental data as it is are reported, a key point of this study is the critical evaluation based on intrinsic membrane performances.
The data processing discussed allows to introduce a revised Donnan Steric Pore & Dielectric Exclusion model.
The revised model provides useful elements to understand which kind of interactions (complex formation or dehydration) can affect sugars rejections in presence of strong electrolytes, however dehydration effects caused by temperature and electrolyte are the most evident.
The revised model is able to predict with good confidence both the temperature effect on membrane performances and rejections in multicomponent mixtures, ranging from laboratory to process/industrial scale.
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Morelli, Valentina <1987>. "Pressure Driven Membrane Technology for Food and Biotechnology Industry." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2016. http://amsdottorato.unibo.it/7577/.
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The increase in energy costs and the demands for products with greater nutritional value and of processing procedures less toxic to the environment are attractive factors for transferring membrane processing to food industry and biotechnology applications.
Sugar production is one of the most energy-intensive applications in the food industry, therefore membrane separation processes find many applications, nevertheless some limitation exist for application of membrane processes in the sugar industry.
This study focused on Food applications of membrane processes. A critical summary of a wide experimental investigation is reported. In this work, separation performances of commercial polyamide NF membranes are investigated in a wide range of compositions in the feed side at temperatures from 30 to 50°C; aqueous solutions containing monosaccharides, disaccharides, and mixtures of them are studied, and the role of the electrolytes on their rejection is investigated.
All the results obtained, have been organized in three main sections: (i) Hydraulic permeability, (ii) experimental investigation as it is, and (iii) Intrinsic membrane performances. Differently from literature, where typically aqueous solutions containing monosaccharides and oligosaccharides are used at low concentrations, at room temperature and only experimental data as it is are reported, a key point of this study is the critical evaluation based on intrinsic membrane performances.
The data processing discussed allows to introduce a revised Donnan Steric Pore & Dielectric Exclusion model.
The revised model provides useful elements to understand which kind of interactions (complex formation or dehydration) can affect sugars rejections in presence of strong electrolytes, however dehydration effects caused by temperature and electrolyte are the most evident.
The revised model is able to predict with good confidence both the temperature effect on membrane performances and rejections in multicomponent mixtures, ranging from laboratory to process/industrial scale.
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Zhou, Shuting. "Casein-phenolic interactions in food." Thesis, McGill University, 2011. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=103772.
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Protein-phenolic interactions are common in foods with reported effects on nutritional and functional properties of foods. The objectives of this research were to investigate the casein-phenolic acid interactions in a model system and in chocolate as a processed food product. Casein-phenolic acid interactions were induced by heat incubation of casein with protocatechuic acid or p-coumaric acid at 55 ℃ (pH 7, 2 h); caseins were isolated from milk chocolate and white chocolate by precipitating caseins at its isoelectric point (pH 4.6). Casein-phenolic complexes were identified using polyacrylamide gel electrophoresis (Native- and SDS-PAGE) and reversed-phase high performance liquid chromatography (RP-HPLC). Degree of hydrolysis of casein-phenolic complexes was investigated using tryptic hydrolysis; sodium dodecyl sulfate gel electrophoresis (SDS-PAGE) and reversed-phase high performance liquid chromatography (RP-HPLC) were used to identify the hydrolysates of casein-phenolic complexes. Total phenolic contents of original and defatted milk chocolate and casein isolated from milk chocolate (1.905, 1.644 and 1.018 mg/g respectively) were higher than those of original and defatted white chocolate and casein isolated from white chocolate (1.678, 0.723 and 0.000 mg/g respectively) respectively. Native- and SDS-PAGE results revealed that casein-phenolic interactions were induced by heat incubation and occurred during the processing of milk chocolate; minor changes in the migration of casein fractions and aggregation of casein subunits were observed after heat incubation of casein with protocatechuic acid and in casein isolated from milk chocolate; there is no observed change with Native- and SDS-PAGE electropherograms after casein incubated with p-coumaric acid and in casein isolated from white chocolate. In vitro hydrolysis of casein control (C), casein-protocatechuic acid complex (CPA), casein-p-coumaric acid complex (CCA), casein isolated from milk chocolate (CMC) and casein isolated from white chocolate (CWC) by trypsin showed degree of hydrolysis of 19.3 %, 18.6 %, 17.7 %, 10.4 % and 17.8 % respectively; SDS-PAGE revealed that the three major casein fractions α-, β- and κ-caseins in casein control, casein-protocatechuic acid complex, casein-p-coumaric acid complex and casein isolated from milk chocolate and white chocolate were hydrolyzed. Both protocatechuic acid and p-coumaric acid affected the peptide profiles of casein hydrolysates; the peptide profile of casein isolated from milk chocolate was affected by phenolic compounds.Les interactions protéine-phénols sont courantes dans les aliments. Les études rapportent que ces interactions affectent les propriétés nutritionnelles et fonctionnelles des aliments. Les objectifs de cette recherche étaient d'étudier les interactions caséine-acides phénols dans un système modèle et dans un produit transformé à base de chocolat. Les interactions caséine-acides phénols ont été induites par la chaleur suite à une incubation de la caséine avec de l'acide protocatéchique ou de l'acide p-coumarique à 55 ℃ (pH 7, 2 h); les caséines ont été isolés du chocolat au lait et chocolat blanc en précipitant les caséines à son point isoélectrique (pH 4,6). Les complexes à base de caséine-phénolique ont été identifiés par électrophorèse en gel de polyacrylamide (non dénaturante et SDS-PAGE) et par la chromatographie en phase liquide à haute performance en phase inversée (CLHP-PI). Le degré d'hydrolyse des complexes caséine-phénoliques a été étudié par hydrolyse tryptique; l'électrophorèse en gel de polyacrylamide contenant du laurylsulfate de sodium (SDS-PAGE) et la chromatographie en phase liquide à haute performance en phase inversée (CLHP-PI) ont servi à identifier les hydrolysats des complexes à base de caséine-phénolique. Le contenu en phénols totaux du chocolat au lait d'origine et sans gras et de la caséine isolée de chocolat au lait (1,905, 1,644 et 1,018 mg / g respectivement) était plus élevé que celui du chocolat blanc original et sans gras et de la caséine isolée de chocolat blanc (1.678, 0.723 et 0,000 mg / g respectivement), respectivement. Les résultats de la chromatographie non dénaturante et SDS-PAGE ont révélé que les interactions caséine-phénols ont été induites par une incubation à la chaleur et sont survenues pendant le procédé du chocolat au lait; des changements mineurs dans la migration des fractions de caséine et de l'agrégation de sous-unités de caséine ont été observés après une incubation à la chaleur de la caséine avec de l'acide protocatéchique et dans la caséine isolée de chocolat au lait; il n'y a pas de changement observé avec les électrophérogrammes non dénaturante et SDS-PAGE après que la caséine ait été incubée avec de l'acide p-coumarique ni avec la caséine isolée à partir de chocolat blanc. L'hydrolyse in vitro de la caséine de contrôle (C), du complexe caséine-acide protocatéchique (CPA), du complexe caséine-acide p-coumarique (CCA), de la caséine isolée du chocolat au lait (CMC) et de la caséine isolée du chocolat blanc (CWC) par la trypsine ont montré un degré d'hydrolyse de 19,3%, 18,6%, 17,7%, 10,4% et 17,8% respectivement; SDS-PAGE a révélé que les trois principales fractions de caséine α-, β- et κ-caséine dans la caséine contrôle, le complexe caséine-acide protocatéchique, le complexe caséine-acide p-coumarique et la caséine isolée du chocolat au lait et du chocolat blanc ont été hydrolysées. L'acide protocatéchique et l'acide p-coumarique ont affecté le profil en peptides de la caséine; le profil en peptides de la caséine isolée de chocolat au lait a été affecté par les composés phénoliques.
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Hong, Wan Soo. "The development of a methodology for assessing food quality in hospital food service systems." Thesis, Sheffield Hallam University, 1993. http://shura.shu.ac.uk/19824/.
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There are few empirical studies of food quality within hospital food service systems. Although it is widely accepted that food quality is a multi-faceted phenomenon, much attention has been paid to single component explanations in the past. The aim of this study throughout has been two fold - to develop a model suitable for evaluating the quality of food in conventional hospital food service systems; and to evaluate food quality in selected hospitals in the Trent Regional Health Authority and West Midland Regional Health Authority using the model. A key outcome in this study has been the development of a multifaceted measurement of food quality to help catering managers deploy resources effectively, in conventional hospital food service systems. This approach was achieved using a variety of qualitative and quantitative information to score six food quality components and 15 influencing variables. Food quality was defined as a multi-dimensional measure to include measures of satisfaction of patients and catering staff, productivity, safety, and nutritional adequacy. Measures of influencing variables were chosen or adapted from those available in food service operations insofar as was possible. Where none was available, methods were developed. The variables were grouped into two major categories: human resources and system resources. A survey of 12 hospital conventional food service systems in the UK was undertaken and detailed information was collected from each, including surveys of 933 patients and 327 catering staff. Patient satisfaction with the quality of hospital food and food-related service was evaluated by patient questionnaires. It was measured by assessing 14variables. Patients seem to be generally satisfied with the food served. In the regression analysis none of the influencing variables explained the component of 'patient satisfaction' at the level of P < 0.05, suggesting that it is a different kind of component from the other 4. Importantly the component 'patient satisfaction' appears to be explained predominantly by patients' own demographic and emotional variables rather than by objective catering system factors. Age and appetite were found to significantly correlate with patient satisfaction scores. The component of food waste was found to have a high negative correlation with patients' satisfaction. It may be possible to use food waste as an index of patient satisfaction in future research. Catering staff - satisfaction was evaluated by measuring employee job attitudes towards five aspects of their job using the Job Description Index (JDI). The JDI is directed toward specific areas of satisfaction rather than global or general satisfaction and was easily administered. The food service workers surveyed in this research were less satisfied with their jobs than are other types of workers in other industries. In the regression analysis total number of patients explains around 36% of the variation in staff satisfaction. The productivity level was based upon the total meal equivalents divided by the total labour hours required to produce and serve them. The regression analysis suggests that around 77% of the variance in productivity is explained by labour cost. The safety component was based upon two elements which were microbiological control and temperature control. The results of regression analysis suggest that the number of menu items and the subsidizing meal ratio explain around 74% of the variation in the safety component. Nutritional adequacy was evaluated indirectly by measurement of food waste. In the regression analysis more than 68% of food waste component can be explained by the variable occupancy rate. Correlations between the food quality components show that a non-significant relationship existed between all but one of the components of food quality studied. A significant negative correlation existed between the patients'satisfaction with the hospital meal and service and the food waste; this was expected. The non-significant correlations between the components of food quality showed the independence of components, confirming the need for a multi-dimensional model of food quality. The findings of this research support the notion that food quality is a multi-faceted phenomenon and have led to the development of a practical way of measuring it.
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Goulas, Athanasios K. "Applications of membrane technology on enzymatic oligosaccharide manufacture and purification." Thesis, University of Reading, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.288728.
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Robinson, Tobin. "The microbiology of food microenvironments." Thesis, Cardiff University, 1992. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.387586.
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Horrocks, Sally Margaret. "Consuming science : science, technology and food in Britain, 1870-1939." Thesis, University of Manchester, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.492324.
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Drawing on material from economic, business and social history as well as history of science and technology, this study considers the relationship between science, technology and daily life by looking at food in Britain between 1870 and 1939. Food offers an interesting case study for a variety of reasons, not least its centrality to daily life. Neither the food industry itself, nor the scientific investigation of food has been studied in much detail, ensuring that this study covers new ground in both economic history and the history of science and technology. It stresses the need to draw on a variety of approaches which have been developed by historians working on a diverse range of problems in order to establish a more comprehensive understanding of the ways in which science and technology have changed daily life. This includes incorporating the insights gained from studies of British industrial research, and research in industrial laboratories more generally, with work on the relationships between science, technology and society, and with discussions of the activities of scientists and engineers themselves. While each of these different bodies of literature offers important insights which can be used in the study of science, technology and daily life, none of them seeks to address this area directly. The literature on British food history, which concentrates on dietary change is discussed and explanations for these changes analysed. Such explanations, it emerges, are rarely comprehensive, and several possible agents of change seem to have received little attention in the literature. Among these are the development of the food manufacturing industry, which produced many of the convenience foods which became a standard part of the British diet after 1870, and the role of science and scientists. This is surprising given the rapid growth of the food manufacturing industry from the mid-19th century, and the tendency of firms to employ scientists to assist in production operations. The examination of the growth and development of the food industry and the large firms which came to dominate it reveals the striking degree of similarity in their business strategies as they grew from small family owned operations to businesses employing thousands of people. The increasing use of scientists by these firms can be attributed to their need to gain control over as many aspects of their operations as possible, and the prompting of legislation, which meant that lack of attention could lead to prosecution. In the years up to 1939 most of the large food firms began to employ their own scientists, and their activities within the firm, as well as the services offered by outside consultants are given detail consideration. The foundation, growth and development of the Chemists' department at the firm of Cadburys is examined closely in an effort to explore the full range of functions of industrial scientists and their role within the firm. This includes consideration not just of research and development, but of routine work as well, and attention to the effects of the activities of scientists on other workers within the firm, and on its advertising strategy. Scientific research on food which eventually had an impact on the national diet was also funded by the government, and here the focus is on those organisations which undertook research which was aimed at that part of the food chain between primary producer and consumer. This is placed in the context of government funded food research in general, which also included agricultural and medical research. The main focus is on the Food Investigation Board of the Department of Scientific and Industrial Research, and the food research associations which were also under the auspices of the same body. Government funded food research of this type was much smaller in scale than that undertaken by industry itself, and involved a very different scientific approach. This study ends by considering the scientists themselves and explores the nature of the different groups which made up the British food science community, and how they interacted. It reveals the very divided nature of the British science community, and the importance of including industrial scientists in any examination of the social structure of British science during this period. At the same time it shows how these different groups were able to meet and share information, a process which benefitted industrial scientists in particular, and ensured that new scientific findings were incorporated into commercial practice.
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Damant, Andrew P. "An investigation into the stability of azo food colours to other food additives in soft drinks." Thesis, University of Reading, 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.304519.
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Bjellebeck, Wiktor, and Sebastian Peldius. "Service Design for a Sustainable Food Consumption : Bridging Gaps between the Food Source and the Kitchen." Thesis, KTH, Skolan för industriell teknik och management (ITM), 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-281369.
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The client of this thesis is Electrolux and the department Electrolux Innovation. The supervisors from the company are Camila Serpa Soares and Tove Chevalley. The purpose of the thesis was to develop a service within the field of sustainable food consumption, which was later narrowed down to increase the accessibility of local produce for the user group young professionals livingin urban environments. A service design-approach with qualitative research-tools has been adopted and used throughout the project to investigate the user and map out their needs, behaviors and routines. The project has gone through four phases: a set-focus phase where desktop research, expert- and user interviews were carried out to specify the focus of the project, an in-depth research phase with user studies as well as other stakeholders that later led to a vision and problem definition, an iterative problem solving-phase (also called ”sprint”) with four consecutive weeks, each with a specific challenge to be investigated and tested with prototypes in user-tests. Lastly, a concluded result phase was carried out where all the gathered insights from previous phases were summarized to guide to the final concepts. Urban logistics has also been researched through expert interviews and user-tests to ensure the final concepts are feasible in terms of their logistics while not contributing to urban congestion. As a result of the gathered insights, the target user was divided into two need groups with specific need, demands and desires. Based on these need groups, design principles have been created to guide in the design of the concepts. Three service concepts were developed. Concept 1 addresses need group A while concept 2 and 3 are designed for need group B. All concepts have a digital platform where concept 2 and 3 share the same platform. Three different pick-up points have been developed as well as business model canvases to show how the concept can fit Electrolux. The three concepts have been presented to the client with discussions regarding which need group they want to focus on, the opportunities and barriers for each concept and which concept they consider most feasible. Electrolux should conduct a user-test with a physical prototype, negotiate with partners and examine the revenue models before implementing any of the concepts.Detta projekt har utförts för Electrolux och avdelningen Electrolux Innovation. Handledare från företaget var Camila Serpa Soares och Tove Chevalley. Syftet för projektet var att utveckla ett tjänstekoncept inom ämnet hållbar matkonsumtion, vilket senare avgränsades till att fokusera på att öka tillgängligheten av närproducerad mat för målgruppen unga professionella i urbana städer. Det tillvägagångssätt som har använts under arbetets gång är en tjänstedesignmetodik där kvalitativa forskningsverktyg har använts i syfte att undersöka användaren och kartlägga deras behov, rutiner och beteenden. Projektet har genomgått fyra olika faser. Först en fokus-fas där litteraturstudier, expert-och användarintervjuer har utförts i syfte att specificera fokuset för projektet. Därefter en djupgående forskningsfas med intervjuer och observationer av användaren och andra intressenter vilket ledde till en vision och problembeskrivning. Sedan en iterativ problemlösning-fas (även kallad ”sprint”) bestående av fyra veckor där varje vecka har tilldelats ett problemområde som ska undersökas och testas med hjälp av prototyper i användartester, och till sist en sammanfattande resultat-fas där insikter och lärdomar från samtliga faser slås ihop för att leda till slutgiltiga koncept. Den urbana logistiken har även undersökts med expertintervjuer och användartester för att säkerställa att de slutgiltiga koncepten är genomförbara logistikmässigt samt inte bidrar till stadstockning. De insikter som har genererats under arbetets gång resulterade i att användaren delades upp i två olika olika behovsgrupper med specifika behov och önskemål. Utifrån dessa behovsgrupper har designprinciper skapats för att vägleda i utformningen av koncept. Till slut utformades tre tjänstekoncept. Koncept 1 adresserar behoven från behovsgrupp A medan koncept 2 och 3 är utformad efter behovsgrupp B. Samtliga koncept har tilldelats en digital plattform, varav koncept 2 och 3 delar samma plattform. Tre olika typer av upphämtningsplatser har utformats samt affärsmodeller för att visa hur koncepten passar Electrolux. De tre koncepten har presenterats för Electrolux och diskussioner har hållits kring vilken behovsgrupp de vill rikta sig in på, vilka möjligheter och barriärer det finns för varje koncept samt vilket koncept de anser vara mest genomförbar. Innan implementering bör Electrolux testa en fysisk prototyp av koncepten med kund, förhandla med samarbetspartners och undersöka intäktsmodellen.
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Wang, Weiyao. "Food packaging design for older consumers." Thesis, Birmingham City University, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.264688.
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This research centres on product package design related to older people's emotional needs. In particular, knowledge concerning the design of packages for transgenerational use linked to background social data has been elicited. The most distinctive accomplishment has been an exploration of the visual appeal of packaging design in relation to age, gender, education and emotional preference of older consumers. Findings are primarily related to the interaction older people in the UK with selected aspects of package design. Three areas of research have been brought together in this thesis: packaging design and multiple choice, emotional/psychological preference for packaging design characteristics and colour appeal associated ..w ith food character in packaging design. Investigations into the 'third age' and classifications beyond utilised a large sample from the 'Thousand Elders' and a range of packaging designs for selected food items. The significant findings indicate that familiarity and emotional response to packaging designs are key determinants in older consumers' intentions to purchase. Design relating to overall perception or technical cognition are shown to correlate with age related emotional feelings of arousal. Specific findings on such correlations are described in detail. A further 'emotional appeal' was found with colour; for example, green, yellow or bright tones were the most popular colour hue and value associated with varied qualities for food packaging design for specific age groups. Differences between ages, gender and education levels (hypothesised variables linked to design choices) are also analysed and correlated; for example, gender and age rather than educational level combinations appeared to significantly influence choice. Males aged between 55 and 64 relied on their experience of functional aspects for packaging design when considering a purchase. Females in the older age group of 65-74 were more emotional and considered visual appeal in a more personal way. However, few distinguishable psychological effects were noted for the over 75 year olds in their relationship with design. Personal characteristics of older people and their choice are presented in a combination of qualitative interpretation and numeric analysis. Key findings relate to the specific nature of older consumers behaviour in their engagement with packaging design.
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Galazka, Vanda Barbara. "Protein-polysaccharide interactions in food emulsions." Thesis, University of Leeds, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.305638.
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Eves, Anita. "Physiological methods of food texture measurement." Thesis, University of Reading, 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.252941.
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Krusemark, Kathryn S. "Decision-making applications in food safety and food defense." Thesis, Manhattan, Kan. : Kansas State University, 2009. http://hdl.handle.net/2097/2294.
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Violaris, Yiannis Vasou. "Monitoring and control of risks associated with food production and food handling : the HACCP system and its application to the food businesses with particular regard to Cyprus." Thesis, University of Surrey, 2003. http://epubs.surrey.ac.uk/2190/.
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Grahovac, Veseljka. "PCR technology, factors and forces driving market potential and technology transfer in the modern food industry." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 2001. http://www.collectionscanada.ca/obj/s4/f2/dsk3/ftp04/MQ58342.pdf.
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Edwards, J. S. A. "Military feeding : an evaluation of the nutritional status, food habits and food preferences of the British Army." Thesis, University of Surrey, 1986. http://epubs.surrey.ac.uk/804475/.
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Yu, Liang. "Extrusion processing of protein rich food formulations." Thesis, McGill University, 2012. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=106383.
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Extrusion has been widely used as a high-temperature short-time process to produce commercially shelf stable extruded products. Many physical and chemical changes take place during the process, including the gelatinization of starch, denaturation of protein and even complete cooking. To fully understand changes during the process, evaluation of the effect of extrusion process variables on the extruded product is very important. There are many process and product-dependent variables associated with the extrusion process such as barrel temperature, screw speed, die diameter and raw material composition (moisture, starch, protein and fat contents). In general, commercial extruded products have mainly focused on starch-rich products which are generally are low in protein content. The overall objective of this research was to prepare high-value protein-rich products through the use of extrusion processing.In order to evaluate the influence of added protein [soy protein isolate, (SPI)] to a corn-based system, a two step procedure was employed. Firstly, the effect of feed moisture, screw speed and barrel temperature on physical properties of extruded corn flour and SPI blends was evaluated to generate a basic understanding of the influence of operational parameters. This was expanded to include higher protein levels in the subsequent study. The physical properties of the extruded material considered were expansion ratio, bulk density, breaking strength, water solubility index, rehydration ratio and color. All these properties were significantly (P ≤ 0.05) affected by the process variables. An optimization study was performed to determine optimum variable levels to achieve desirable properties of extruded product within selected constraints.As residence time distribution (RTD) is an important aspect of the extrusion process. The RTD of SPI and corn flour mixtures was studied under different screw speeds (75, 100 and 125 rpm), raw material moisture (25, 30 and 35%) and die diameter (3 and 5 mm) configurations. Two conventional flow models served to represent the RTD patterns in the extruder: the frequency model (F distribution) and the cumulative RTD model (E-distribution). The parameters of these models – the half concentration internal age and particle accumulation rate – were determined by a nonlinear regression. These models' parameters were found to be responsive to process variables, and both F and E distributions were well predicted.As extruded products produced under the above conditions remained high in moisture content and water activity, in order to achieve shelf stability it was necessary to lower their moisture and water activity levels. The effect of extrusion process variables on the drying behavior of the product was studied next. Since there were many test samples, a simple drying set-up operating under moderate temperature (55°C), humidity and airflow conditions was used. The extrusion process variables were found to significantly (P ≤ 0.05) affect the drying behaviour of the product. Models were developed to predict drying times to reduce the product moisture to stable levels (water activity below 0.75). Selected extrusion products with 50% protein content were subjected to frying at different temperatures (145ºC, 165ºC, 185ºC) and for different durations (0 to 660 s). The resultant products' physical characteristics, including breaking strength, oil uptake, color and moisture content were evaluated, and a sensory test was performed to describe the acceptability of the products. Frying conditions which yielded products of acceptable quality were identified.Overall, the research contributes to a better understanding of the extrusion process of high SPI content corn flour blends. Together with post extrusion treatments including drying and frying, the process can produce good quality protein-rich extrusion products for use in further preparations or as a fried snack.Processus à haute température et de courte durée, l'extrusion permet la production de produits d'extrusion comestibles à longue vie commercial. Durant ce processus il survient des changements incluant la gélatinisation de l'amidon, la dénaturation des protéines, ainsi qu'une cuisson uniforme et complète. Pour bien maîtriser ces changements, une évaluation de l'effet des variables du processus d'extrusion sur l'extrudat est de rigueur. Plusieurs variables, soit la température du fourreau, la vitesse de la vis, le diamètre de la filière et la composition de la matière première (teneur en eau, en amidon, en protéines et en gras), sont liées au processus ainsi qu'au produit. Les produits commerciaux extrudés demeurent riche en amidon, mais pauvre en protéines. La présente recherche visa à préparer, par l'entremise d'une transformation par extrusion, des produits de haute valeur, riches en protéines.Afin d'évaluer l'influence d'un ajout de protéine [isolats de protéine de soya, (IPS)] à un système à base de maïs, un processus à deux étapes fut étudiés. L'effet de la teneur en eau du matériel, de la vitesse de la vis et de la température du fourreau sur les propriétés physiques d'extrudats d'un mélange d'ISP et de farine de maïs furent évalués, pour évaluer l'influence des paramètres opérationnels. L'inclusion de teneurs en protéine plus élevés suivi. Les propriétés physiques de l'extrudat considérés furent le taux de foisonnement, la densité apparente, la résistance à la rupture, l'indice de solubilité dans l'eau, le taux de réhydratation, et la couleur. Toutes celles-ci furent influencées (P ≤ 0.05) par les variables de transformation. Une optimisation des variables de transformation pour obtenir un extrudat aux propriétés voulues sous certaines contraintes d'opération suivit.La distribution temps séjour (DTS) est un important aspect du processus d'extrusion. La DTS de mélanges d'IPS et de farine de maïs fut déterminée sous différentes vitesses de vis (75, 100 ou 125 rpm), teneurs en eau du matériel brut (25, 30 ou 35%) et diamètre de la filière (3 ou 5 mm). Deux modélisations conventionnelles du débit, l'une liée à la fréquence (distribution F) et l'autre cumulative (distribution E), servirent à représenter le cours du DTS dans l'extrudeur. L'âge interne à mi-concentration et le taux d'accumulation de particules, déterminés par régression non-linéaire, répondirent bien aux variables de transformation, les distributions E et F étant prédites avec exactitude.Comme ces extrudats maintinrent une teneur et une activité en eau élevée, il fut nécessaire, afin d'obtenir une bonne stabilité sur les tablettes, de diminuer ces derniers. Un étude sur l'effet des variable du processus d'extrusion sur le séchage subséquent de l'extrudat fit suite. Étant donné le grand nombre d'échantillons, un simple appareillage de séchage, fonctionnant à de températures, taux d'humidités et flux d'air moyens, fut utilisé. Les variables du processus d'extrusion influencèrent (P ≤ 0.05) le séchage du produit. Des modélisations furent développées afin de prédire le temps nécessaire pour réduire la teneur en eau du produit à un niveau stable (activité de l'eau en deçà de 0.75). Des extrudats d'une teneur en protéine de 50% furent frits à des températures de 145ºC, 165ºC, et 185ºC pour 0 à 660 s. La résistance à la rupture, l'absorption d'huile, la couleur et la teneur en eau des produits frits furent évalués. Un test organoleptique évalua l'acceptabilité des produits. Les conditions de friture donnant une qualité acceptable furent identifiées.Ces études contribuèrent à une meilleure compréhension du processus d'extrusion de mélanges de farine de maïs à haute teneur en ISP. Apparié aux traitements post-extrusion de séchage ou de friture, le processus permet de produire des extrudats de qualité à haute teneur en protéines pouvant passer par une étape de préparation additionnelle ou être consommées directement comme croustille frite.
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Jaeger, Garland. "WOMEN AND THEIR “FOOD TIME” AN INVESTIGATION INTO FOOD PURCHASES, PREPARATION, AND CONSUMPTION ATMOSPHERE USING SMARTPHONE SURVEY TECHNOLOGY." DigitalCommons@CalPoly, 2013. https://digitalcommons.calpoly.edu/theses/968.
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Women’s food purchasing and eating habits have been studied in detail, but are still not entirely understood. Prior research has sought to segment the female food shopper market, but typically use only demographic characteristics. In this study, fifty females were recruited in San Luis Obispo, CA from March 2012 to May 2012 to keep an electronic food-time diary for one week. By collecting information through surveys distributed using a smartphone application, SurveySwipe, the study investigated the amount of time expended for each meal, as well as the manner in which the meal was prepared or purchased, and the context surrounding the eating situation, for a period of seven days. A segmentation of these female food consumers was then formed in order to demonstrate that by using attitudinal and behavioral data, a unique segmentation scheme may be achieved, different than would have resulted using only demographic information.
For the data analysis, four principal components analyses were conducted followed by subsequent cluster analyses, followed by ANOVA and Chi-Square tests. Study participants were segmented in four distinct sets of clusters, or consumer groups. Of the four sets of clusters formed, one was created using solely demographic variables, whereas the other three used “food time” variables comprised of behavioral and attitudinal information. It may be inferred from the results that the behavior of the participants within each cluster was similar regarding a particular variable being tested, while it differed from the behavior of participants in other clusters (regarding the same variable being tested). Specifically, an abundance of key, significant differences were found with the “food time” variables.
The study supports the use of variables related to “food time” allocation and the context of the eating situation as they relate to the purchase, preparation, and consumption of food, instead of only demographic attributes. The results will be useful for food marketers and product developers seeking to understand how food fits into the lives of female consumers with diverse roles and behaviors, in addition to being valuable for segmenting a select market or targeting a particular customer type.
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Stanke, Marc [Verfasser], and Bernd [Akademischer Betreuer] Hitzmann. "Process analytical technology in food biotechnology / Marc Stanke ; Betreuer: Bernd Hitzmann." Hohenheim : Kommunikations-, Informations- und Medienzentrum der Universität Hohenheim, 2019. http://d-nb.info/1176624881/34.
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Goh, Suk Meng. "An engineering approach to food texture studies." Thesis, Imperial College London, 2002. http://hdl.handle.net/10044/1/11411.
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Wright, Jeremy J. "Magnetic resonance imaging applications in food science." Thesis, University of Cambridge, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.319882.
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Kometa, Nsanyi. "On-line sample preparation for food analysis." Thesis, University of Hull, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.262428.
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Euston, Stephen Robert. "Statistical modelling of food colloids and polymers." Thesis, University of Leeds, 1989. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.329780.
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Robberts, Theunis Christoffel. "The influence of lipid changes in bran and offall on the baking properties of wheaten flour." Thesis, Cape Technikon, 1991. http://hdl.handle.net/20.500.11838/821.
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Thesis (Masters Diploma (Food Technology)) -- Cape Technikon, Cape Town,1991Bread is an important commodity in South Africa for its nutritional value and contribution to the economy. As such anything that enhances consumption of bread is of economic importance. Variation in bread volumen influences its utility value aand consumer acceptance of the product- The variation of brown bread volume is much greater than that of white bread. Bakers will benefit if they could control the variation in brown bread volume since consumer studies indicate that brown bread sales could surpass that of white bread in the near future. The baking industry uses an automated, continuous baking process that is difficult to alter. Variance of flour thus causes variance in bread volume. Flour variance is caused by the availability of suitable wheat cultivars to blend the grist, the sxtraction rate of the flour, the amount of bran and germ materials inclusionan and the amount of cake flour divided off. Although millers strive to control variation in flour quality, they must operate their mills within constraints of profitability and wheat availability. Deregulation is only applied to bread and excludes the raw material. Since the total deregulation of bread, the fixed price structure has been abolished. Bakers can now use more expensive additives to negate any shortfalls in floUT quality. This could ensure standard bread quality at a slightly higher price. The problem at this stage is that very little is known about the factors that cause variable bread volume. In most cases decreased volumes are attributed to shortfalls in protein quality and quantity and bran content. Baking quality of brown bread flour deteriorates during storage. The deterioration is mor pronounced in flour blended with bran before storage. This study centres around the effects of changing lipid composition during storage on the baking quality of the flour. A review of the literature, with respect to the formation of gluten and the lipidprotein interactions during this process) shows that the various authors have contradictory opinions. The effects of bran and its contribution to the baking process led to even more contradictions. The research approach of this study differed from the approach published in the literature where the researchers use a specific sample of wheat and then generalise for wheat in total. fn this study the samples were selected such that variation between samples are as high as possible. The lipids were extracted as total lipid, and were not separated into various fractions. This allowed the determination of the effect of the changed total lipid content on bread volume. The separation of the different flour samples, that was necessary in the analysis of the results, indicates that one or more important parameters were absent in the design. With this approach it was shown that the changes in total lipids are caused by enzymatic action and that total lipid profIles correlate with bread volumes. It was however impossible to generalise for all the different samples of flour.
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Colwill, J. "An analysis of food utilisation in restaurants and public houses with particular reference to food waste and fat content." Thesis, University of Huddersfield, 1986. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.373775.
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Martin, John Richard. "The implications of the Food Safety Act 1990 for food safety in retailing and catering in England and Wales." Thesis, University of Surrey, 1995. http://epubs.surrey.ac.uk/2127/.
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Xu, Yifan. "Ultrasonic Sealing of Aluminum Foil Based Laminate Food Packaging Materials." The Ohio State University, 1999. http://rave.ohiolink.edu/etdc/view?acc_num=osu1363860721.
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Cassar, Claire. "Bacterial survival and decontamination in relation to food contact surfaces." Thesis, King's College London (University of London), 1999. https://kclpure.kcl.ac.uk/portal/en/theses/bacterial-survival-and-decontamination-in-relation-to-food-contact-surfaces(376ed8d4-39c1-439e-9eb4-90a9700266f0).html.
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Ali, Mohd Faizal. "Development of mucoadhesive biopolymers for food formulation." Thesis, University of Birmingham, 2015. http://etheses.bham.ac.uk//id/eprint/6171/.
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Development of mucoadhesive biopolymer has received great attention in the pharmaceutical application due to its ability to retain the drug dosage at the specific targeted area. This special property could be applied in food formulation for optimum delivery of the active ingredients in the mouth. This research was carried out to study, correlate and review several in vitro analytical methods that can be used in development process for characterisation of mucoadhesive polymer. Four well known mucoadhesive biopolymers namely, chitosan, pectin, sodium alginate and sodium carboxymethyl cellulose (CMC) were used in this study. A modified rheological characterisation was used to study the interaction between the biopolymers with mucin and the assessment was based on the viscosity synergism. The detachment force characterisation was carried out via pull-off and tensile test using texture analyser and atomic force microscopy (AFM). Kinetic interaction study was done using quartz crystal microbalance with dissipation monitoring (QCMD) and interpretation of data from the modified rheological characterisation. Meanwhile, the removal of biopolymer emulsion after water flushing in a flow cell was observed under a microscope. It was found that mucoadhesion properties of tested biopolymers were affected by the concentration of biopolymer solutions, molecular weight, contact time, ionic strength and pH. Sodium alginate was characterised as the most mucoadhesive material by all the methods while QCMD shows CMC has the highest interaction with mucin layer compared to sodium alginate and pectin.
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Schoonenberg, Rolf. "Alternative containers for preserving peaches." Thesis, Cape Technikon, 1992. http://hdl.handle.net/20.500.11838/820.
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Thesis (Masters Diploma (Food Technology)) -- Cape Technikon, Cape Town, 1992Kakamas peaches and Bulida apricots were heat processed in transparent and aluminium laminated plastic bags and compared with fruit heat processed in standard cans. Heat processing conditions were optimized to produce acceptable processed products. Appropriate chemical and microbiological properties of all treatments as well as sensory quality of peaches were investigated. Although rectifiable disadvantages such as texture softening and fading of colour appeared during storage, peaches and apricots were successfully heat processed in aluminium laminated pouches. Heat processed peaches had a maximum storage life of 12 months and apricots 6 months when stored at ambient temperature in aluminium laminated pouches.
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Yirong, Chaowana. "Thermophilic anaerobic digestion of food waste." Thesis, University of Southampton, 2014. https://eprints.soton.ac.uk/366736/.
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There is a requirement in the European Union to divert organic wastes from landfill because of the risk of methane emissions. One alternative is anaerobic digestion of organic wastes, such as food waste, to stabilise them whilst at the same time recovering the energy from them. One problem with this approach is that the high nitrogen content of food waste may lead to ammonia inhibition. A solution to this has been found for mesophilic digestion but had not been attempted in thermophilic digestion where ammonia toxicity is known to be more acute. The work was carried out in laboratory-scale semi-continuous digesters operated over long time periods to provide maximum opportunity for acclimatisation, and in duplicate to give an indication of reproducibility. A series of experimental runs were undertaken at thermophilic temperatures to assess the influence of trace element (TE) addition on the digestion process. These were carried out at organic loading rates (OLR) of 2, 3 and 4 g volatile solids (VS) l-1 day-1 against unsupplemented controls at OLR 2 g VS l-1 day-1. Although TE addition could offset the accumulation of VFA which occurred in response to an increasing concentration of total ammonical nitrogen (TAN), it could not prevent this. The high alkalinity resulting from ammonia, however, allowed the digesters to continue to produce methane until VFA had accumulated to high concentrations before eventual failure due to a rapid drop in pH. To determine the threshold inhibitory ammonia concentration in thermophilic digestion, one pair of digesters was run on synthetic low nitrogen food waste (low-N food waste) at an OLR 2 g VS l-1 day-1 and compared to a control pair running on domestic food waste at the same loading. All four digesters received TE supplementation. The digesters fed with low-N food waste showed consistently stable performance with pH ~7.4, IA/PA ratio ~0.4-0.5, SMP 0.39 l CH4 g-1 VS, 52-55% CH4, total VFA <500 mg l-1 and 88% VS destruction whereas the controls showed signs of failure after 112 days and irreversible VFA accumulation at a TAN concentration >3.5 g N l-1. One of the low N digesters was supplemented with urea slowly and one by a shock dose: both showed signs of VFA accumulation at TAN >2.5 gl-1 and, again, an irreversible trend in propionic acid build-up when TAN >4 g N l-1. Long term operation showed meta-stable conditions when the digesters were operated at TAN between 2.5 - 3.5g l-1 with oscillations in VFA (especially propionic acid) concentration. Mesophilic digestion at 37oC with TE addition showed very stable performance with pH ~8, IA/PA ≤ 0.3, SMP ~0.48 l CH4 g-1 VS, 55-60% CH4, total VFA < 300 mg l-1 and VS destruction ~75-78% with a final total ammonia nitrogen (TAN) concentration of 4.5 g N l-1. As the temperature in digesters was raised from 35 to 43 oC in 1oC steps a change in performance was noted when the temperature reached 40 oC. Above this temperature VFA concentrations rose above 4000 mg l-1 and biogas and methane production fluctuated. It is probable that the higher temperature increased the concentration of free ammonia nitrogen (FAN) to ~800 g N l-1 at the measured TAN concentration ~5.5-6.0 g N l-1 and this was sufficient be inhibitory even with TE dosing. Fluorescent in situ hybridisation (FISH) was used to identify the methanogenic populations in some of the trials over selected time periods. This showed changes in population structure both in relation to temperature (mesophilic or thermophilic) and also in response to increasing concentrations of TAN. At high TAN concentrations Methanomicrobiales was the dominant methanogenic group and under mesophilic conditions this proved to be extremely ammonia tolerant. A 14C radio-labelling assay confirmed the dominant pathway to methane formation was by the hydrogenotrophic route which reflected the known metabolic pathway of this methanogen. It was concluded that thermophilic digestion of source segregated domestic food waste would lead to instability and failure of the process unless measures were introduced to reduce the TAN concentration to < 3.5 g N l-1, and preferably to < 2.5 g N l-1. Keywords: Anaerobic digestion, food waste, biogas, VFA accumulation, ammonia inhibition, Fluorescent in situ Hybridisation (FISH).
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Hogarth-Scott, Sandra. "The impact of information technology on retailer-manufacturer relationships : the impact of information technology on a major food retailer and on its relationships with its suppliers." Thesis, University of Bradford, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.335662.
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Towler, Gary. "Attitudes and other important factors affecting food choice." Thesis, University of East Anglia, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.292259.
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Lareo, Claudia. "The verticle flow of solid-liquid food mixtures." Thesis, University of Cambridge, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.242999.
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Liu, Shi. "The horizontal flow of solid-liquid food mixtures." Thesis, University of Cambridge, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.307898.
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