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  • 1.
    Ahrné, Lilia
    et al.
    SIK – Institutet för livsmedel och bioteknik.
    Frias, J
    Oliveira, F.A.R.
    Singh, R.P.
    Modelling textural changes of vegetables during acidification under isothermal and non-isothermal conditions2001In: Acta Horticulturae, ISSN 0567-7572, Vol. 566, p. 323-328Article in journal (Refereed)
    Abstract [en]

    Acidification can be used to improve the quality of canned vegetables because it can decrease thermal processing requirements. Moreover, there is some evidence that acidified vegetables retain a better texture than non-acidified ones. Optimisation of the acidification processes requires the knowledge of the relationship between texture and thermal process at low/moderate temperature. The main objective of this work was the modelling of textural changes of vegetables during acidification under isothermal conditions, and the application of the model to predict textural changes in non-isothermal processes. Turnip was the vegetable used in the experiments. The effect of pre-treatments (blanching, freezing/thawing, calcium addition and vacuum infusion of water before acidification) on the kinetics of textural changes during acidification was also studied. Turnips were acidified in acetic acid under isothermal (20, 50, 70, 80, 90 and 100°C) and non-isothermal conditions (20 to 90°C). Texture was modelled by a two subtract first order kinetic model, assuming an Arrhenius-type dependence of the rate constants on temperature. The model parameters were estimated by nonlinear regression. At temperatures lower then 70°C no significant changes in texture were detected. At higher temperatures the model showed a good fit to the data for all the conditions tested. Acidification decreased the percentage of heat labile substrate from 96% to 62%, thus improving firmness retention. The parameters of the kinetic model estimated under isothermal conditions provided an adequate prediction of texture changes under non-isothermal conditions. The methodology developed in this work can be further applied to model the textural changes of vegetables during other thermal processes, such as drying, blanching, and frying.

  • 2.
    Ahrné, Lilia
    et al.
    SIK – Institutet för livsmedel och bioteknik.
    Gonzalez-Martinez, G
    Sjoholm, I
    Nilsson, Katarina
    SIK – Institutet för livsmedel och bioteknik.
    Improvement of texture by modifying processing conditions2003In: Acta Horticulturae, ISSN 0567-7572, Vol. 604, p. 277-283Article in journal (Refereed)
    Abstract [en]

    Fruit and vegetable processors, faced with the challenge of gaining and maintaining a healthy position in the competitive fruit and vegetable sector, are optimising traditional processes towards product quality. Using frozen potatoes as a case study, the aim of this study was to evaluate the potential of improving the texture of potatoes by modifying the processing conditions. The texture of processed frozen potatoes is the result of the integral effect of the unit operations applied through the production chain. Production of frozen potatoes includes a blanching, a freezing, thawing/cooking step before being served. In this study, blanching temperatures from 70 to 97 °C up to 10 minutes were tested and combined with freezing by two freezing methods, impingement and air-blast freezing. The texture was measured after cooking of frozen potatoes in boiling water. Besides texture, water holding capacity, microstructural evaluation and pectinmethylesterase (PME) activity were determined. Blanching of potatoes prior to freezing can both improve water holding capacity and texture of potatoes, but this effect depends on the freezing rate and blanching temperature. Potatoes frozen with fastest freezing method are firmer and hold more water than the ones frozen by air-blast freezing. Blanching at 70 °C can lead to potatoes that after cooking retain a firmer texture, compared with blanching at 90 °C. The duration of the blanching treatment has also an important effect on texture changes. The studies of PME activity showed a good correlation between texture and PME for blanching at 90 °C, but for blanching at 70°C and longer times, the development of texture does not seem to be solely related to PME activity. Microstructural studies showed that the differences in texture are due to differences in the degree of starch gelatinisation and integrity of the cellular structure.

  • 3.
    Arvidson, Magnus
    RISE - Research Institutes of Sweden, Safety and Transport.
    An evaluation of residential sprinklers and water mist nozzles in a residential area fire scenario2017Report (Other academic)
    Abstract [en]

    Commercial residential sprinklers are usually fitted with 3 mm glass bulbs having a nominal operating temperature of 68°C or a high-sensitivity solder link, usually with a nominal temperature rating of 74°C. Previous work show that there is a significant potential for improving sprinkler response times in a residential room fire scenario by using glass bulbs with a lower Response Time Index (RTI) and lower operating temperature than commonly used. The objective of this study was to investigate any improved performance due to earlier activation of residential sprinklers. A series of fire tests was conducted inside a test compartment sized 3.66 m by 3.66 m. The fire test source consisted of either a simulated or authentic upholstered chair. For the majority of the tests, the flow rate of the residential sprinkler was 30.3 liter/min (corresponding to the minimum design density 2.05 mm/min as per the recommendations in NFPA 13D and 13R). Additional tests were conducted at 60.6 liter/min (the minimum design density 4.1 mm/min as per NFPA 13). Tests were also conducted with commercial low- and high-pressure water mist nozzles and a stand-alone high-pressure water mist system.

    The results show that earlier activation of residential sprinklers had a small effect on its performance, especially for the authentic upholstered chair scenario, when flowing 30.3 liter/min. The rather small effect is probably due to that the discharge density was too low to provide fire suppression. When the flow rate was increased to 60.6 liter/min, the performance was considerably improved as compared to the flow of 30.3 liter/min. Any improvement in performance of earlier activation was, however, not investigated for the 60.6 liter/min flow rate.

    The flow rates of the commercial low- and high-pressure water mist water mist nozzles ranged from 17.2 liter/min to 36.7 liter/min. Roughly, it could be concluded that the performance of the water mist nozzles were comparable or better than the residential sprinkler at approximately half the water flow rate for the tested fire scenarios.

    The stand-alone high-pressure water mist system had a flow rate of 8.2 liter/min. The performance was comparable to that of the other water mist nozzles in the study The performance was comparable to that of the other water mist nozzles in the study, despite a considerably earlier activation. However, the results indicate that the performance was relatively much influenced whether the simulated upholstered chair was orientated with its front towards the test compartment or with its front towards the back wall (poorer performance). This would suggest that the position of the fire test relative to the position of the unit is a crucial factor and underlines the importance of a thoughtful positioning in practical applications.

  • 4.
    Arvidson, Magnus
    RISE - Research Institutes of Sweden, Safety and Transport, Safety.
    Brandförsök med boendesprinkler och vattendimma2017Conference paper (Other (popular science, discussion, etc.))
  • 5.
    Arvidson, Magnus
    RISE - Research Institutes of Sweden.
    Response Times Of Sprinkler Glass Bulbs In A Residential Room Fire2017In: International Fire Protection, no 71Article in journal (Other (popular science, discussion, etc.))
    Abstract [en]

    The response time of fire sprinklers is essential for their performance, especially in applications where life safety protection is desired. The earlier the sprinkler activates, the smaller the size of the fire. The aim of this study was to determine the response time – and the corresponding heat release rate – of different sprinkler glass bulbs in a residential room fire scenario.

  • 6.
    Arvidson, Magnus
    RISE - Research Institutes of Sweden, Safety and Transport, Safety.
    Val av släcksystem: Värdering av brandscenarier, skyddsmål och släcksystem2017Conference paper (Other (popular science, discussion, etc.))
  • 7.
    Arvidson, Magnus
    et al.
    RISE - Research Institutes of Sweden, Safety and Transport.
    Vylund, Lotta
    RISE - Research Institutes of Sweden, Safety and Transport.
    Water distribution tests using Extended Coverage sprinklers for the Muskö Tunnel2017Report (Other academic)
    Abstract [en]

    The objective of the tests was to determine the water distribution characteristics using different water pressures and sprinkler spacing of two selected Extended Coverage sprinklers. The sprinklers may be used for the protection of the Muskö tunnel and the test set‑up simulated a freight truck trailer positioned inside the tunnel.

    Adequate sprinkler coverage would require that sprinklers are positioned close to the peak of the ceiling. A relatively short vertical distance from the sprinklers and the ceiling is also essential for proper thermal activation. These requirements are best met by the use of upright sprinklers. Two extended coverage upright sprinklers with a K‑factor of 363 (metric) and 202 was selected for the tests.

    For the extended coverage upright K363 sprinkler (Tyco model EC‑25), a sprinkler spacing of 4.0 m is recommended, in order to account for the fact that full coverage of the freight truck trailer was not achieved at the tested 4.2 m spacing. A density of 10 mm/min requires an operating pressure of around 0.7 bar at this particular spacing.

    The tested extended coverage upright K202 sprinkler (Tyco model EC‑14) provided a wider water discharge pattern, with a proper water distribution on the top of a freight truck trailer positioned offset in the tunnel at sprinkler spacing up to 5.0 m. For an actual installation, a K202 sprinkler designed for a density of 10 mm/min require an operating pressure of around 3.6 bar at this particular spacing.

  • 8.
    Barba, Francisco
    et al.
    University of Valencia, Spain.
    Ahrné, Lilia
    Universiry of Copenhagen, Denmark.
    Xanthakis, Epameinondas
    RISE - Research Institutes of Sweden, Bioscience and Materials, Agrifood and Bioscience.
    Landerslev, Martin G.
    Universiry of Copenhagen, Denmark.
    Orlien, Vibeke
    Universiry of Copenhagen, Denmark.
    Chapter 2. Innovative technologies2017In: Innovative Technologies for Food Preservation: Inactivation of spoilage and pathogenic microorganisms / [ed] Francisco J. Barba; Mohamed Koubaa; Vibeke Orlien; Anderson Sant´Ana, Elsevier, 2017, p. 25-Chapter in book (Other academic)
  • 9.
    Bengtzon, Annika
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Ageing and changes in the chemical senses related to food perception : a literature review2002Report (Other academic)
  • 10.
    Berglund, Martina
    et al.
    Linköping University.
    Harlin, Ulrika
    RISE - Research Institutes of Sweden, Swerea, Swerea IVF.
    Boundary crossing in product introductions considering humans, technology and organization2014In: Proceedings of ODAM NES 2014 / [ed] O. Broberg, N. Fallentin, P. Hasle, P.L. Jensen, A. Kabel, M.E. Larsen, T. Weller, 2014, p. 349-354Conference paper (Refereed)
    Abstract [en]

    The objective of the paper is to analyze how a product introduction involving Swedish-Chinese collaboration was influenced by human, technological and organizational aspects. The study showed that technical challenges concerned the infrastructure for communication and quality issues; organizational challenges concerned the new project model and updating drawing versions; and human related challenges included cultural differences and communication. The product introduction was highly challenging by crossing earlier boundaries in the human, technical, and organizational subsystems. Strong work demands were placed on the individuals while offering great opportunities for individual learning. Concurrent development of a new project model resulted in organizational learning.

  • 11.
    Berglund, Richard
    et al.
    RISE - Research Institutes of Sweden, Swerea, Swerea IVF.
    Laring, J
    Nonås, Kathe
    RISE - Research Institutes of Sweden, Swerea, Swerea IVF.
    Proposition for a Method to Engage Employees in Lean-inspired organizations in a Scandinavian Context2014Conference paper (Other academic)
  • 12.
    Bergsten, Tobias
    et al.
    RISE - Research Institutes of Sweden, Safety and Transport, Measurement Science and Technology.
    Eklund, Gunnar
    RISE - Research Institutes of Sweden, Safety and Transport, Measurement Science and Technology.
    Comparison between GaAs and graphene QHR standards for resistance realisation at SP2016Conference paper (Refereed)
    Abstract [en]

    We report the first precision QHR measurements at SP using a graphene chip. We compare the results of a resistance calibration using GaAs based chips with the results using a graphene chip. The results agree within a few parts in 109 for calibrations of 100 Ω and 10 kΩ resistors. Consistency checks indicate that the uncertainty is lower with the graphene chip, and the noise level is slightly lower. The measurements with the graphene chip were performed exclusively at 4.2 K, which simplifies the calibration procedure considerably compared with GaAs chips.

  • 13.
    Borch, Elisabeth
    et al.
    SIK – Institutet för livsmedel och bioteknik.
    Arinder, Pernilla
    SIK – Institutet för livsmedel och bioteknik.
    Bacteriological safety issues in red meat and ready-to-eat meat products, as well as control measures2002In: Meat Science, ISSN 0309-1740, E-ISSN 1873-4138, Vol. 62, no 3, p. 381-390Article in journal (Refereed)
    Abstract [en]

    The importance of Eschericha coli O157, Listeria monocytogenes and Salmonella typhimurium DT104 as meat-borne pathogens is well established. Pathogenic bacteria such as Aeromonas spp., Arcobacter spp., psychrotrophic Bacillus cereus, Campylobacter spp., Clostridium botulinum and non-invasive Listeria monocytogenes can be regarded as rookies, but not yet firmly associated with today's production of red meat and meat products. The development of PCR and other DNA-based techniques will shed new light on so called emerging pathogens. Important safety issues in meat production, such as insufficient cleaning and disinfection (including the stable/lairage, processing environment), carcass decontamination and chilling, and cross contamination are discussed. Furthermore, probability modelling of survival and growth is identified as an important way to achieve a better understanding of how to deal with the complexity of further processing, including heat treatment and storage. © 2002 Elsevier Science Ltd. All rights reserved.

  • 14. Dalvi-Isfahan, M.
    et al.
    Hamdami, N.
    Le-Bail, A.
    Xanthakis, E.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience.
    The principles of high voltage electric field and its application in food processing: A review2016In: Food Research International, ISSN 0963-9969, E-ISSN 1873-7145Article in journal (Refereed)
    Abstract [en]

    Food processing is a major part of the modern global industry and it will certainly be an important sector of the industry in the future. Several processes for different purposes are involved in food processing aiming at the development of new products by combining and/or transforming raw materials, to the extension of food shelf-life, recovery, exploitation and further use of valuable compounds and many others. During the last century several new food processes have arisen and most of the traditional ones have evolved. The future food factory will require innovative approaches food processing which can combine increased sustainability, efficiency and quality. Herein, the objective of this review is to explore the multiple applications of high voltage electric field (HVEF) and its potentials within the food industry. These applications include processes such as drying, refrigeration, freezing, thawing, extending food shelf- life, and extraction of biocompounds. In addition, the principles, mechanism of action and influence of specific parameters have been discussed comprehensively. © 2016.

  • 15.
    Dalvi-Isfahan, Mohsen
    et al.
    Isfahan University of Technology, Iran.
    Hamdami, Nasser
    Isfahan University of Technology, Iran.
    Le-Bail, Alain
    UMR GEPEA (CNRS 6144), ENITIAA, France.
    Xanthakis, Epameinondas
    RISE - Research Institutes of Sweden, Bioscience and Materials, Agrifood and Bioscience.
    The principles of high voltage electric field and its application in foodprocessing: A review2016In: Food Research InternationalArticle, review/survey (Refereed)
    Abstract [en]

    Food processing is a major part of the modern global industry and it will certainly be an important sector of the industry in the future. Several processes for different purposes are involved in food processing aiming at the development of new products by combining and/or transforming raw materials, to the extension of food shelf-life, recovery, exploitation and further use of valuable compounds and many others. During the last century several new food processes have arisen and most of the traditional ones have evolved. The future food factory will require innovative approaches food processing which can combine increased sustainability, efficiency and quality. Herein, the objective of this review is to explore the multiple applications of high voltage electric field (HVEF) and its potentials within the food industry. These applications include processes such as drying, refrigeration, freezing, thawing, extending food shelf- life, and extraction of biocompounds. In addition, the principles, mechanism of action and influence of specific parameters have been discussed comprehensively.

  • 16.
    De Goey, Heleen
    et al.
    RISE - Research Institutes of Sweden, Swerea, Swerea IVF.
    Hilletofth, Per
    Högskolan i Jönköping.
    Larsson, Erik
    Högskolan i Jönköping.
    Design-driven innovation: A literature review2016In: Exploring design-driven innovation: A study on value creation by SMEs in the Swedish wood products industry, p. 246-282Article in journal (Refereed)
    Abstract [en]

    Design-driven innovation focuses on innovating product meanings. This concept has been studied since the early 2000s from a variety of perspectives, and in different contexts. This paper presents a review of published research. The aim of this review is to provide a comprehensive understanding on the contribution of design-driven innovation to value creation. In a systematic literature review, 57 papers and book chapters on this subject were identified and analyzed. The facets of design-driven innovation which contribute to value creation were identified through an iterative coding process. The value of design-driven innovation is created by including a focus on the intangible values of products. Five facets of design-driven innovation which contribute to value creation have been identified: (1) understanding new product meanings; (2) required knowledge; (3) actors and collaborations; (4) capabilities; and, (5) process. These facets, and the connections between them, are presented in a theoretical framework. This paper contributes to theory by presenting the theoretical framework that provides an overview of available knowledge and that creates a context for future research. The main practical implication is that the five facets are connected and reinforce each other. Therefore, companies need to approach design-driven innovation from a holistic perspective.

  • 17. Eduardo, M.
    et al.
    Svanberg, U.
    Ahrné, L.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience.
    Effect of hydrocolloids and emulsifiers on the shelf-life of composite cassava-maize-wheat bread after storage2016In: Food Science & Nutrition, E-ISSN 2048-7177, Vol. 4, no 4, p. 636-644Article in journal (Refereed)
    Abstract [en]

    The objective of this study was to evaluate the effect of hydrocolloids and/or emulsifiers on the shelf-life of composite cassava-maize-wheat (ratio 40:10:50) reference bread during storage. Added hydrocolloids were carboxymethylcellulose (CMC) and high methoxyl pectin (HM pectin) at a 3% level (w/w) and/or the emulsifiers diacetyl tartaric acid esters of monoglycerides (DATEM), lecithin (LC), and monoglycerides (MG) at a 0.3% level (w/w). After 4 days of storage, composite breads with MG had comparatively lower crumb moisture while crumb density was similar in all breads. The reference bread crumb firmness was 33.4 N, which was reduced with an addition of DATEM (23.0 N), MG (29.8 N), CMC (24.6 N) or HM pectin (22.4 N). However, the CMC/DATEM, CMC/LC, and HM pectin/DATEM combinations further reduced crumb firmness to <20.0 N. The melting peak temperature was increased from 52 C to between 53.0 C and 57.0 C with added hydrocolloids and/or emulsifiers. The melting enthalpy of the retrograded amylopectin was lower in composite bread with hydrocolloids and emulsifiers, 6.7–11.0 J/g compared to 20.0 J/g for the reference bread. These results show that emulsifiers in combination with hydrocolloids can improve the quality and extend the shelf-life of composite cassava-maize-wheat breads. © 2015 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.

  • 18.
    Engesbak, Vetle
    et al.
    Norwegian University of Science and Technology.
    Gåsvaer, Daniel
    RISE - Research Institutes of Sweden, Swerea, Swerea IVF. Mälardalen University.
    Ingvaldsen, Jonas A
    Norwegian University of Science and Technology.
    Nonås, Kathe
    RISE - Research Institutes of Sweden, Swerea, Swerea IVF.
    Ringen, Geir
    SINTEF Raufoss Manufacturing.
    Widfeldt, Magnus
    RISE - Research Institutes of Sweden, Swerea, Swerea IVF.
    Management of processinnovation beyond continuous improvement: towards a researchagenda2016Conference paper (Other academic)
  • 19.
    Fasth Berglund, Åsa
    et al.
    Chalmers Tekniska Högskola.
    Harlin, Ulrika
    RISE - Research Institutes of Sweden, Swerea, Swerea IVF. Chalmers Tekniska Högskola.
    Mattsson, Sandra
    Chalmers Tekniska Högskola.
    Groth, Cecilia
    RISE - Research Institutes of Sweden, Swerea, Swerea IVF.
    Åkerman, Magnus
    Chalmers Tekniska Högskola.
    Gullander, Per
    RISE - Research Institutes of Sweden, Swerea, Swerea IVF.
    Creatinga structured MEETing arena for knowledge-sharing2014Conference paper (Other academic)
    Abstract [en]

    This paper aims to describe how to create and structure a meeting arena bycombining organisation structure and information structure; this will be used in orderto create an innovative and creative arena for knowledge sharing and problemsolving within the company. The model is exemplified by four industrial casestudies.Results reveal that most of the companies do not have any standards forinformation- or knowledge sharing, most improvement potentials are seen instructuring and storing the right information (IS), aiming from tacit towards explicitknowledge (OS) and this could be done by structuring the questions in the OS-M-ISmodel and by creating innovative and creative meeting arenas.

  • 20. Fitzpatrick, J.J.
    et al.
    Ahrné, Lilia
    SIK – Institutet för livsmedel och bioteknik.
    Food powder handling and processing: Industry problems, knowledge barriers and research opportunities2005In: Chemical Engineering and Processing, ISSN 0255-2701, E-ISSN 1873-3204, Vol. 44, no 2, p. 209-214Article in journal (Refereed)
  • 21. Forsman, M.
    et al.
    Bernmark, E.
    Nilsson, B.
    Pousette, S.
    RISE, Innventia.
    Mathiassen, S.E.
    Participative development of packages in the food industry: Evaluation of ergonomics and productivity by objective measurements2012In: Work: A journal of Prevention, Assesment and rehabilitation, ISSN 1051-9815, E-ISSN 1875-9270, no SUPPL.1, p. 1751-1755Article in journal (Refereed)
  • 22. Gadde, Lars-Erik
    et al.
    Amani, Pegah
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Environment.
    Food supply in a network context: An alternative framing and managerial consequences in efforts to prevent food waste2016In: British Food Journal, ISSN 0007-070X, E-ISSN 1758-4108, Vol. 118, no 6, p. 1407-1421Article in journal (Refereed)
    Abstract [en]

    Purpose– The purpose of this paper is to present a “network” framing of food supply arrangements. Such frameworks have been asked for in previous research as supplements to prevailing supply chain conceptualizations.Design/methodology/approach– The framework builds on industrial network theory. According to this approach, business reality is analyzed in three inter-related dimensions: the activities undertaken, the resources used for this undertaking, and the actors controlling resources and activities. For each dimension, relevant concepts are derived for analysis of the features of food supply and food waste.Findings– The network framing was useful for analyzing the prerequisites and consequences for two approaches to reduce food waste: one based on extension of shelf-life, the other relying on enhanced responsiveness in the supply arrangement. The framework was then used for suggesting managerial actions to reduce food waste through increasing activity coordination, resource combining, and actor interaction with consideration of potential consequences of such actions.Practical implications– Managerial issues in food supply are discussed with regard to the role of activity coordination, the role of resource combining, and the role of actor interaction in efforts to prevent food waste.Originality/value– The paper suggests a novel approach for analyzing food supply networks with particular focus on food waste reduction. Such framings are applied in other supply systems, and requested by food supply researchers.

  • 23.
    Grahn, Sten
    RISE - Research Institutes of Sweden, Swerea, Swerea IVF.
    Disappearing jobs, due to automationor business failures – Ensuring desirable outcomes through value cocreation: Co-creation betweenbetween Academia and Industry –CAI´152015Conference paper (Other academic)
  • 24.
    Grahn, Sten
    et al.
    RISE - Research Institutes of Sweden, Swerea, Swerea IVF.
    Lagerholm, Barbro
    RISE - Research Institutes of Sweden, Swerea, Swerea IVF.
    Tjänstefiering i tillverkande företag2016Report (Other academic)
    Abstract [sv]

    Hårdare konkurrens, alltmer omfattande miljökrav och allt snabbare teknisk utveckling innebär stora utmaningar och driver företag att söka nya sätt att göra affärer och skapa värde för befintliga och nya kunder. Nya konsumentbeteenden som t ex delningsekonomi (sharing economy) och teknologisk utveckling inom exempelvis digitalisering, additiv tillverkning och förnyelsebar energiproduktion skapar också möjligheter till nya affärer och ökad hållbarhet. Med dessa scenarier på väg att förverkligas kommer det inte att räcka för kommersiella aktörer att bli bättre. De måste ha ett mer radikalt förhållningssätt till sin verksamhet och fråga sig vad som är teoretiskt möjligt när det gäller kostnadseffektivitet och resurssnålhet. Ett naturligt steg är att fokusera på att addera olika former av tjänster till sina varor, som till exempel reservdelar, underhåll och servicekontrakt. Varorna blir plattformar för tjänster som skapar nytta och ökat kundvärde – kallas ofta för tjänstefiering. Det kan också innebära att man förflyttar sig närmare slutkunden i värdekedjan. Men framför allt krävs det att man anammar ett nytt sätt att tänka, en tjänstelogik. Värdelogik/tjänstelogik är ett synsätt där man tar utgångspunkt från värdet kunden försöker skapa för sin kund. Där värde i användning är det centrala till skillnad från varulogik där transaktion av varor i sig är det centrala. Att tjänstefiera ett varufokuserat/tillverkande företag, innebär både möjligheter och utmaningar som bör identifieras, bedömas och hanteras. Att ha tydliga mål och en strategi för sin tjänstefiering är centralt. Övergång från försäljning av varor till försäljning av värde är ett stort steg eftersom det innebär en förändring i verksamheter som rör företagets kärn-verksamhet. Varor som är företagets inkomstkällor blir plötsligt kostnadsposter om kunderna betalar för levererat värde istället för varorna. Detta får radikala konsekvenser för organisation och produktutveckling. Utmaningarna till trots har övergången till värdeförsäljning dock visat sig fungera mycket väl vid ett flertal tillfällen och stora effektiviseringsvinster kan göras när det lyckas. Idag ses tjänstefiering mer som en kontinuerlig process för att skapa en portfölj med erbjudanden med den balans mellan varor, tjänster och affärsmodeller, som på bästa sätt stödjer kundernas värdeskapande processer. Varufokus överges för kundvärdefokus.

  • 25.
    Granlund, Anna
    et al.
    Mälardalen University.
    Wiktorsson, Magnus
    Mälardalen University.
    Grahn, Sten
    RISE - Research Institutes of Sweden, Swerea, Swerea IVF.
    Friedler, Niklas
    Mälardalen University.
    Lean automation development: applying lean principles to the automation development process2014Conference paper (Other academic)
    Abstract [en]

    By a broad empirical study it is indicated that automation development show potential of improvement. In the paper, 13 lean product development principles are contrasted to the automation development process and it is suggested why and how these principles can facilitate, support and improve the automation development process. The paper summarises a description of what characterises a lean automation development process and what consequences it entails. Main differences compared to current practice are also identified. The incentives for, and expected effects of, applying the identified lean principles to the automation development process are discussed. Lean automation development: applying lean principles to the automation development process. 

  • 26.
    Gullander, Per
    et al.
    RISE - Research Institutes of Sweden, Swerea, Swerea IVF.
    Fast- Berglund, Åsa
    Chalmers University of Technology.
    Harlin, Ulrika
    RISE - Research Institutes of Sweden, Swerea, Swerea IVF.
    Mattsson, Sandra
    Chalmers University of Technology.
    Groth, Cecilia
    RISE - Research Institutes of Sweden, Swerea, Swerea IVF.
    Åkerman, Magnus
    Chalmers University of Technology.
    Stahre, Johan
    Chalmers University of Technology.
    The innovative glue between the organization system and information system2014Conference paper (Other academic)
  • 27.
    Gustafsson, G.
    et al.
    Chalmers University of Technology.
    Raudberget, D.
    Chalmers University of Technology.
    Ström, Mikael
    RISE - Research Institutes of Sweden, Swerea, Swerea IVF.
    Unveiling Fundamental Relationships in Industrial Product Development2016In: Procedia CIRP, ISSN 2212-8271, E-ISSN 2212-8271, Vol. 50, p. 204-209Article in journal (Refereed)
    Abstract [en]

    Identification and clarification of relationships between product properties is fundamentally important in industrial product development. The process is however frequently perceived difficult. The presented research aims at clarifying if a visual tool can provide help in this work. The tool is a combination of previously known techniques and has so far been implemented at two product developing companies. Results and reactions from the tests are hitherto positive and the conclusion is therefore that this extended casual diagram can be a useful addition to the product developer’s toolbox.

  • 28.
    Gåsvaer, Daniel
    et al.
    RISE - Research Institutes of Sweden, Swerea, Swerea IVF.
    Fundin, Anders
    Mälardalen University.
    Johansson, Peter E.
    Mälardalen University.
    Langbeck, Björn
    RISE - Research Institutes of Sweden, Swerea, Swerea IVF.
    Production system development through exploration: challenges and implications2016Conference paper (Other academic)
  • 29.
    Harlin, Ulrika
    et al.
    RISE - Research Institutes of Sweden, Swerea, Swerea IVF.
    Fast-Berglund, Åsa
    Chalmers University of Technology, Sweden.
    Li, Dan
    Chalmers University of Technology, Sweden.
    Funke, Leif
    Volvo Penta AB, Sweden.
    Towards an assessmentapproach promoting flexible value-adding meetings in industry In proceedings ofthe 7th Swedish Production Symposium2016Conference paper (Other academic)
  • 30.
    Homer, Stephen
    et al.
    CSIRO Food and Nutrition, Australia..
    Dunstan, D E
    University of Melbourne, Australia..
    Lundin, Leif
    RISE - Research Institutes of Sweden, Bioscience and Materials, Agrifood and Bioscience.
    The role of pH in microstructural assembly2017Conference paper (Refereed)
    Abstract [en]

    Proteins are important biopolymers that can contribute significantly to food structure. Controlling the manner in which they aggregate and form matrices within food systems is fundamental to sensory attributes and can have an impact on digestive properties. This work investigated the structuring behaviour whey protein isolate (WPI) over the entire acidic pH range from pH 1.0-6.8. WPI is a commercially available mixture of several proteins. β-lactoglobulin is most abundant and tends to dominate the functionality. Some important aspects are the clarity of protein solutions in beverages, the temperature of denaturation, the aggregation characteristics and consequently the gel forming properties. pH is a key factor which affects all of these properties and there remains aspects worthy of further investigation. In this presentation, the role of pH in denaturation, aggregation and structuring will be discussed in detail along with the trends observed. Some previously unknown aspects surrounding the behaviour of whey proteins at specific pH points and their applicability to commercial products will be highlighted

  • 31.
    Homer, Stephen
    et al.
    CSIRO Food and Nutrition, Victoria, Australia.
    Lundin, Leif
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience.
    Dunstan, Dave E.
    University of Melbourne, Victoria, Australia.
    Modifying the microstructure and mechanical properties of whey protein isolate gels using large deformation oscillatory strain2016In: Food Hydrocolloids, ISSN 0268-005X, E-ISSN 1873-7137, Vol. 61, p. 672-677Article in journal (Refereed)
    Abstract [en]

    The effect of oscillatory shear during heat-induced gelation of whey protein isolate has been investigated. For each gel sample, a single oscillating strain was applied during the gelation process from within the range of 0-1.0. A strain sweep was then used to evaluate the linear viscoelastic region as well as the fracturing properties of each gel. The application of strains lower than ∼0.01 during gelation did not affect the storage modulus while larger strains resulted in lower storage moduli in the linear viscoelastic region. Furthermore, gels produced under small (<0.01) strain amplitudes showed a single fracture point, while gels produced under high (>0.01) amplitude strain were characterised by a two-step fracture pattern. Between the fracture steps, strain hardening behaviour was observed. Confocal laser scanning microscopy was used to identify structural differences between the gels. Greater inhomogeneity was found in gels produced under large amplitude compared to small amplitude strain. It is suggested that localised redistribution of aggregates due to shear during gelation increases the average pore size and possibly creates two distinct types of aggregate structure with differing moduli. The combined effect of heating rate and oscillatory strain was also investigated. We postulate that the mechanism underlying our observations is generic to many gel systems.

  • 32.
    Hussein, JB
    et al.
    Modibbo Adama University of Technology Yola, Nigeria..
    Sanusi, MS
    University of Ibadan, Nigeria..
    Filli, Kalep
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design.
    Evaluation of drying methods on the content of some bio-actives (lycopene, β-carotene and ascorbic acid) of tomato slices2016In: African Journal of Food Science, ISSN 1996-0794, E-ISSN 1996-0794, Vol. 10, no 12, p. 359-367Article in journal (Refereed)
    Abstract [en]

    Tomato (Solanum lycopersycum L.) is one of the most important vegetables worldwide. As it is a relatively short duration crop and gives a high yield, it is economically attractive. Thus, the objective of this study was to evaluate the effect of drying method on the quality of the dried tomatoes based on three parameters viz; lycopene, ß-carotene and ascorbic acid contents. Thirty-six kilograms of tomatoes were sorted, cleaned, blanched and divided into three equal portions of 12 kg each. The tomatoes were sliced into 4, 6 and 8 mm, then sun, solar and hybrid dried, respectively. The value of lycopene content obtained for sun dried tomatoes ranged from 23.89 to 18.77 mg/100 g, solar dried ranged from 24.51 to 22.56 mg/100 g and hybrid dried ranged from 25.12 to 24.65 mg/100 g. The average value of β-carotene content obtained for sun dried tomatoes ranged from 4.12 to 3.72 mg/100 g, solar dried ranged from 4.94 to 4.25 mg/100 g and hybrid dried ranged from 4.98 to 4.65 mg/100 g. The values of ascorbic acid obtained for sun dried tomatoes ranged from 17.04 to 5.60 mg/100 g, solar dried ranged from 23.73 to 13.37 mg/100 g and hybrid dried ranged from 29.20 to 24.82 mg/100 g. Hybrid dried tomatoes slice showed higher retention of lycopene, ß-Carotene and ascorbic acid than both the solar and open sun dried methods.

  • 33. Jacobsson, A
    et al.
    Nielsen, Tim
    SIK – Institutet för livsmedel och bioteknik.
    Sjoholm, I
    Influence of packaging material and storage temperature on the texture, colour, and weight of broccoli2003In: Acta Horticulturae, ISSN 0567-7572, Vol. 600, p. 323-326Article in journal (Refereed)
    Abstract [en]

    Sophisticated packaging solutions can be used in order to preserve vegetables during storage and transport. Polymeric films with selective barriers matching the respiration of the produce, thereby creating an ideal atmosphere inside the package, are available on the market. Fresh broccoli (Brassica oleracea L. var. italica 'Monterey') heads were packed in 4 different commercially available polymeric films, and stored at 4 and 10°C respectively. During storage the weight, colour, chlorophyll content and texture were monitored. The investigated polymer materials were oriented polypropylene (OPP), polyvinyl chloride (PVC) and two types of polyethylene (PE) packagings. The choice of packaging material had an impact on the measured quality parameters of broccoli. Storage in OPP resulted in the longest storage life. Broccoli stored in PVC film deteriorated faster than broccoli packaged in the other materials. It was also observed that the influence of the type of packaging material was more important at the higher temperature. The implications of this work for the packaging and storage of fresh broccoli will be discussed.

  • 34. Jacobsson, A
    et al.
    Nielsen, Tim
    SIK – Institutet för livsmedel och bioteknik.
    Wendin, Karin
    SIK – Institutet för livsmedel och bioteknik.
    Sjoholm, I
    The effect of packaging material on the sensory properties of broccoli2003In: Acta Horticulturae, ISSN 0567-7572, Vol. 599, p. 91-95Article in journal (Refereed)
    Abstract [en]

    Three different commercially available polymeric films were studied to determine their effect on the sensory properties of fresh broccoli (Brassica oleracea L. var. Italica cv. 'Marathon'). The polymer materials investigated were oriented polypropylene (OPP), polyvinyl chloride (PVC) and one low density polyethylene (LDPE) which contained an ethylene absorber. The fresh broccoli was packaged and stored for one week at 10°C or 3 days at 4°C followed by 4 days at 10°C. The oxygen and carbon dioxide concentrations inside the packages were monitored during storage. After storage the broccoli was evaluated according to sensory analyses, i.e. triangle test and quantitative descriptive analysis, by an analytical panel. The panel judged the broccoli according to smell, taste, texture and appearance. The triangle test showed significant differences between the smell of the broccoli samples, stored in the different packaging materials, when cooked. However, no differences between the raw broccoli, stored in the different packaging materials could be detected. The quantitative descriptive analysis showed that the following attributes; fresh smell and taste, chewing resistance, and crispness, differed significantly between the packaged broccoli when cooked. The appearance was shown to be the sensory property of broccoli most affected by the storage conditions, i.e. packaging material used and storage temperature. The results indicated the importance of the packaging material for maintaining the broccoli quality. However, one packaging material that was able to maintain all the studied sensory properties could not be identified. Copyright © ISHS 2003.

  • 35.
    Jha, Piyush Kumar
    et al.
    ONIRIS-GEPEA (UMR CNRS 6144), France.
    Xanthakis, Epameinondas
    RISE - Research Institutes of Sweden, Bioscience and Materials, Agrifood and Bioscience.
    Jury, Vanessa
    ONIRIS-GEPEA (UMR CNRS 6144), France.
    Le-Bail, Alain
    ONIRIS-GEPEA (UMR CNRS 6144), France.
    An Overview on Magnetic Field and Electric Field interactions with Ice crystalization; Application in case of frozen food2017In: Crystals, Vol. 7, no 10, article id 299Article, review/survey (Refereed)
    Abstract [en]

    Ice nucleation is a stochastic process and it is very difficult to be controlled. Freezing technologies and more specifically crystallisation assisted by magnetic, electric and electromagnetic fields have the capability to interact with nucleation. Static magnetic field (SMF) may affect matter crystallisation; however, this is still under debate in the literature. Static electric field (SEF) has a significant effect on crystallisation; this has been evidenced experimentally and confirmed by the theory. Oscillating magnetic field induces an oscillating electric field and is also expected to interact with water crystallisation. Oscillating electromagnetic fields interact with water, perturb and even disrupt hydrogen bonds, which in turn are thought to increase the degree of supercooling and to generate numerous fine ice crystals. Based on the literature, it seems that the frequency has an influence on the above-mentioned phenomena. This review article summarizes the fundamentals of freezing under magnetic, electric and electromagnetic fields, as well as their applicability and potentials within the food industry.

  • 36.
    Johansson, J
    RISE - Research Institutes of Sweden, Swerea, Swerea IVF.
    Att skriva ut stort och fort2015Conference paper (Other academic)
  • 37.
    Johnson, Peter
    et al.
    Arup, Australia.
    Beyler, Craig
    Jensen Hughes, USA.
    Croce, Paul
    FM Global, USA.
    Dubay, Chris
    National Fire Protection Association, USA.
    McNamee, Margaret
    RISE - Research Institutes of Sweden.
    Very Early Smoke Detection Apparatus(VESDA), David Packham, John Petersen,Martin Cole: 2017 DiNenno Prize2017In: Fire Science Reviews, Vol. 6, no 5Article, review/survey (Refereed)
    Abstract [en]

    The 2017 Phillip J. DiNenno Prize was awarded to the innovators of the VESDA smoke detection system. The initialtechnology was invented and patented byDavid PackhamandLen Gibson, who worked withJohn Petersenonprototype development, field trials, and applications engineering.Dr. Martin Colewas responsible for the successfulcommercial development and many further patented technical developments. The VESDA technology and its pre-eminent role in the introduction of aspirated smoke detection (ASD) internationally has led to a major global impacton public safety.The recipients of the 2017 Philip J. DiNenno Prize areDavid Packham,John Petersen,andDr. Martin Cole.Amplecommendation is given to their deceased co-inventor and passionate advocateLen Gibson.Otherimportantcontributions are noted, including technical and other staff from IEI, CSIRO, SSL and Telecom Australia.

  • 38.
    Jonsson, Lena
    SIK – Institutet för livsmedelsforskning.
    Thermal degradation of carotenes and influence on their physiological functions1991In: Advances in Experimental Medicine and Biology, ISSN 0065-2598, E-ISSN 2214-8019, Vol. 289, p. 75-82Article in journal (Refereed)
  • 39.
    Jönbrink, Anna Karin
    et al.
    RISE - Research Institutes of Sweden, Swerea, Swerea IVF.
    Kristinsdóttir, Anna Rúna
    RISE - Research Institutes of Sweden, Swerea, Swerea IVF, Energi och miljö.
    Johansson, E.
    Nyström, B.
    Sundgren, M.
    Nayström, P.
    Ekolyftet, en förstudie: hinder och möjligheter i företags arbete med hållbarhet i sin produktframtagning2013Report (Other academic)
  • 40.
    Jönbrink, Anna Karin
    et al.
    RISE - Research Institutes of Sweden, Swerea, Swerea IVF.
    Norrblom, Hans Lennart
    RISE - Research Institutes of Sweden, Swerea, Swerea IVF.
    Zackrisson, Mats
    RISE - Research Institutes of Sweden, Swerea, Swerea IVF.
    Ekodesign: praktisk vägledning2011Book (Other academic)
    Abstract [sv]

    Det blir alltmer uppenbart att vi behöver vara rädda om vår jord. Miljöfrågorna startade med debatten om kvicksilver och DDT och handlade sedan om direkta utsläpp från fabriker. Idag inser vi vikten av att sätta produkten i centrum. Att förbättra produktens egenskaper under hela livscykeln är centralt för ett framgångsrikt miljöarbete. Produktutvecklare är en av de grupper som har störst möjlighet att påverka denna utveckling i en positiv riktning. Många lösningar ger – förutom bättre miljö – dessutom ökat kundvärde till lägre kostnader. Bra miljö genom ekodesign är ett nytt sätt att tänka. Denna bok ger vägledning i hur man kan integrera miljöaspekter i produktutvecklingen. Boken visar också ett antal verktyg, checklistor och exempel på ekodesign i företag. Boken vänder sig i första hand till produktutvecklare och konstruktörer men också till företagsledning, inköpsavdelning, marknadsförare och miljöansvariga. Dessutom lämpar sig boken väl för undervisning inom ekodesign.

  • 41.
    Kamal Alm, Hajer
    et al.
    RISE, Innventia.
    Ström, Göran
    RISE, Innventia.
    Schoelkopf, J.
    Gane, P.
    Ink-lift-off during offset printing: A novel mechanism behind ink-paper coating adhesion failure2015In: Journal of Adhesion Science and Technology, Vol. 29, no 5, p. 370-391Article in journal (Refereed)
  • 42. Kent, M
    et al.
    Knochel, R
    Daschner, F
    Schimmer, O
    Oehlenschlager, J
    Barr, Ulla-Karin
    SIK – Institutet för livsmedel och bioteknik.
    Intangible but not intractable: The prediction of fish 'quality' variables using dielectric spectroscopy2007In: Measurement science and technology, ISSN 0957-0233, E-ISSN 1361-6501, Vol. 18, no 4, p. 1029-1037Article in journal (Refereed)
    Abstract [en]

    In many fields the concept and measurement of quality is of prime importance. The fish industry is no exception to this and many sensory approaches have been devised to quantify this rather intangible property. The EU 5th framework project 'SEQUID' has concentrated on the measurement of the dielectric properties of fish tissue as a function of time both in frozen and chilled storage. The many deteriorative biochemical and microbiological processes that take place during the gradual spoilage of such materials have a subtle influence on the dielectric properties across the spectrum but notably in the microwave frequency region. In this region the complex interactions of water, solutes and structure-forming proteins are systematically changed by death and decay. Chilling or freezing may slow these processes but such preservation techniques do not halt them entirely. The SEQUID project has shown that it is possible, using a combination of time domain reflectometry and multivariate analysis, to predict certain quality-related variables, both sensory and biochemical, with comparable accuracy to existing methods. These results are presented in this paper. © 2007 IOP Publishing Ltd.

  • 43.
    Kurdve, Martin
    et al.
    RISE - Research Institutes of Sweden, Swerea, Swerea IVF.
    De Goey, Heleen
    RISE - Research Institutes of Sweden, Swerea, Swerea IVF.
    Can Social Sustainability Values be Incorporated in a Product Service System for Temporary Public Building Modules?2017In: Procedia CIRP, ISSN 2212-8271, E-ISSN 2212-8271, Vol. 64, p. 193-198Article in journal (Refereed)
    Abstract [en]

    The temporary constructions industry has cost efficiency and sustainability challenges that may require new innovative business models as well as product and processes. This paperaims to discuss how social sustainability services can be included in product service system (PSS)by investigating a case where employment is offered in distributed temporary building module manufacturing in the PSS context. The case has been evaluated against PSS literature. Recent reviews and literature on inclusion of social sustainability and PSS for buildings were used. It is concluded that the current concept fits basic definitions of PSS although it is not typical. The social value of employment is difficult to evaluate and inclusion in PSS needs further research. Design practice could be used to further develop the services in the studied concept. © 2017 The Authors.

  • 44.
    Langton, Maud
    et al.
    SIK – Institutet för livsmedelsforskning.
    Åström, Annika
    SIK – Institutet för livsmedelsforskning.
    Hermansson, Ann-Marie
    SIK – Institutet för livsmedelsforskning.
    Texture as a reflection of microstructure1996In: Food Quality and Preference, ISSN 0950-3293, E-ISSN 1873-6343, Vol. 7, no 42067, p. 185-191Article in journal (Refereed)
    Abstract [en]

    The perception of texture has been correlated to the micro-structure of particulate whey protein gels. A full, two-level, factorial experimental design was used in which the processing conditions, pH, heating rate and addition of salt were used as design factors. The texture of the gels was analyzed by a sensory panel, and the microstructure was analysed by light and electron microscopy. The microstructure was quantified by using different types of image analysis. In this study of particulate whey protein gels, the test principles of analysing texture were divided into two groups: destructive tests and non-destructive tests. The micro-structural parameters can also be divided into two groups: overall network dimensions (pore size and particle size) and strand characteristics. The texture as measured with destructive methods was sensitive to overall network dimensions, whereas texture as measured with non-destructive methods was sensitive to the strand characteristics of particulate protein gels.

  • 45.
    Larsson, Fredrik
    et al.
    RISE - Research Institutes of Sweden, Safety and Transport, Electronics. Chalmers University of Technology, Sweden.
    Andersson, Petra
    RISE - Research Institutes of Sweden, Safety and Transport, Safety.
    Mellander, Bengt-Erik
    Chalmers University of Technology, Sweden.
    Are electric vehicles safer than combustion engine vehicles?2017In: Systems Perspectives on Electromobility 2017 / [ed] Björn Sandén, Pontus Wallgren, Gothenburg: Chalmers University of Technology , 2017, p. 34-48Chapter in book (Other academic)
  • 46.
    Larsson, Fredrik
    et al.
    RISE - Research Institutes of Sweden, Safety and Transport, Electronics. Department of Physics, Chalmers University of Technology.
    Andersson, Petra
    RISE - Research Institutes of Sweden, Safety and Transport, Safety.
    Mellander, Bengt-Erik
    Department of Physics, Chalmers University of Technology.
    Lithium-Ion Battery Aspects on Fires in Electrified Vehicles on the Basis of Experimental Abuse Tests2016In: Batteries, ISSN 2313-0105, Vol. 2, no 9, p. 1-13Article in journal (Refereed)
    Abstract [en]

    Safety issues concerning the use of large lithium-ion (Li-ion) batteries in electrified vehicles are discussed based on the abuse test results of Li-ion cells together with safety devices for cells. The presented abuse tests are: overcharge, short circuit, propane fire test and external heating test (oven). It was found that in a fire, cells with higher state of charge (SOC) gave a higher heat release rate (HRR), while the total heat release (THR) had a lower correlation with SOC. One fire test resulted in a hazardous projectile from a cylindrical cell. In the fire tests, toxic gas emissions of hydrogen fluoride (HF) were measured for 100%, 50% and 0% SOC.

  • 47.
    Leisner, Peter
    et al.
    RISE - Research Institutes of Sweden, Safety and Transport, RISE Denmark. RISE - Research Institutes of Sweden, Safety and Transport, Electronics. Jönköping University, Jönköping, Sweden.
    Zanella, C.
    Jönköping University, Jönköping, Sweden.
    Belov, I.
    Jönköping University, Jönköping, Sweden.
    Edström, C.
    RISE - Research Institutes of Sweden, Safety and Transport, Electronics. RISE - Research Institutes of Sweden, Safety and Transport, RISE Denmark.
    Sandulache, G.
    Happy Plating, Wiener Neustadt, Austria.
    Hansal, W. E. G.
    Happy Plating, Wiener Neustadt, Austria.
    Control of silver throwing power by pulse reverse electroplating2017In: Transactions of the Institute of Metal Finishing, ISSN 0020-2967, E-ISSN 1745-9192, Vol. 95, no 1, p. 25-30Article in journal (Refereed)
    Abstract [en]

    The influence of electroplating parameters on throwing power (TP) is studied in additive-free silver cyanide solutions under direct current and pulse reverse electroplating conditions. It is found that the best TP is obtained when no agitation of the electrolyte is applied. The most important parameters for controlling the TP are the cathodic current density, the anodic to cathodic charge ratio, and the ratio between the anodic and cathodic current densities. Guidelines for process optimisation are given.

  • 48.
    Mattsson, Berit
    et al.
    SIK – Institutet för livsmedel och bioteknik.
    Wallen, E
    Environmental Life Cycle Assessment (LCA) of organic potatoes2003In: Acta Horticulturae, ISSN 0567-7572, Vol. 619, p. 427-435Article in journal (Refereed)
    Abstract [en]

    An LCA of organic potatoes cultivated in southern Sweden was carried out to gain more knowledge about the environmental impact and resource use along the food chain. Life Cycle Assessment (LCA) is a method for analysis and assessment of the potential environmental impact caused by products (ISO 14040). Included in the study were the production of inputs to agriculture, agricultural production, sorting and packaging, distribution and the household phase. The use of energy, water and other resources were also included as well as basic environmental impact categories such as global warming, acidification, eutrophication, toxicity, ozone depletion and photo-oxidant formation. A major finding was that the agricultural production accounted for almost all the emissions contributing to eutrophication and acidification. Other findings were that agricultural production, production of packaging materials and the household phase were the main contributors to global warming, while the energy use was rather evenly distributed among the life cycle stages. The primary improvement options identified in the study were to reduce nitrogen emissions contributing to acidification and eutrophication and to reduce potato losses due to poor quality. The organic potato yields are generally very low, typically about 60% of the conventional levels. Increased yields would be beneficial from an environmental point of view.

  • 49.
    Nilsson Tengelin, Maria
    et al.
    RISE - Research Institutes of Sweden, Safety and Transport, Measurement Science and Technology.
    Källberg, Stefan
    RISE - Research Institutes of Sweden, Safety and Transport, Measurement Science and Technology.
    Effects of non-visual optical flicker in an office with two different light sources.2017In: PROCEEDINGS of the Conference on "Smarter Lighting for Better Life"at the CIE Midterm Meeting 2017., 2017, p. 451-Conference paper (Other academic)
    Abstract [en]

    LED lighting solutions sometimes give rise to optical flicker. In most cases, the temporal modulations are too fast to be perceived directly, but may still be noticed through stroboscopic effects. We report on an investigation on how people experience the lighting in an office where two LED lamps are modulated separately with different frequencies. The test subjects performed tasks for evaluation of perception, attention and reaction time. The subjects are found to be affected by the modulated light as the reaction times are shorter and the attention test scores are higher in modulated lighting compared to constant lighting. Furthermore, the study confirms that the stroboscopic effect depends on the nature of the tasks and that it is more easily perceived at lower frequencies but noticed up to at least 400 Hz.

  • 50.
    Nordløkken, Per Gunnar
    et al.
    RISE - Research Institutes of Sweden, Safety and Transport, Fire Research Norway.
    Sesseng, Christian
    RISE - Research Institutes of Sweden, Safety and Transport, Fire Research Norway.
    Wormdahl, Espen D.
    RISE - Research Institutes of Sweden, Safety and Transport, Fire Research Norway.
    Energibesparende bygg og brannsikkerhet2015Report (Other academic)
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