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  • 1. Henningsson, M.
    et al.
    Östergren, Karin
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Dejmek, P.
    The electrical conductivity of milk: The effect of dilution and temperature2005Inngår i: International journal of food properties, ISSN 1094-2912, E-ISSN 1532-2386, Vol. 8, nr 1, s. 15-22Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    The electrical conductivity of milk at various dilutions was measured at different temperatures from 2 to 70°C. The results showed that dilution has only a small influence on the temperature dependence of conductivity. A simple power-law model predicts that the conductivity is proportional to the milk concentration to the power of 0.84 and a two-term model describes the temperature dependency. The overall model has a standard deviation of 0.0067 mS cm-1, which corresponds approximately to 0.1% milk at 2°C and 0.07% milk at 70°C. It was further shown that for less than about 25% milk in water Kohlrausch's law and the Debye-Hückel-Onsager theory can be used to describe the relationship between the concentration, temperature, and conductivity using a representative limiting molar conductivity of milk ions of 75 mS cm2 mol-1. Copyright © Taylor & Francis Inc.

  • 2.
    Jacobsen, Maria
    et al.
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Jordbruk och livsmedel. SLU Swedish University of Agricultural Sciences, Sweden.
    Bianchi, Marta Angela
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Jordbruk och livsmedel.
    Trigo, João P.
    Chalmers University of Technology, Sweden.
    Undeland, Ingrid
    Chalmers University of Technology, Sweden.
    Hallström, Elinor
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Jordbruk och livsmedel.
    Bryngelsson, Susanne
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Jordbruk och livsmedel.
    Nutritional and toxicological characteristics of Saccharina latissima, Ulva fenestrata, Ulva intestinalis, and Ulva rigida: a review2023Inngår i: International journal of food properties, ISSN 1094-2912, E-ISSN 1532-2386, Vol. 26, nr 1, s. 2349-2378Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [sv]

    Nutrient and toxicant levels as well as their bioavailability in S. latissima and Ulva species (fenestrata, intestinalis, rigida) were reviewed. Nutritional quality was assessed by nutrient contribution to daily reference intake (DRI) per portion (5 g dry weight), nutrient density score NRF21.3, and comparisons to reference foods. Toxicological assessments comprised tolerable daily intake (TDI)-levels. Based on mean %DRI per portion, S. latissima and Ulva species were good sources (%DRI >15) of calcium, magnesium, iron, selenium, and vitamin B12. Mean %DRI was <10% for fiber, sodium, and protein. Toxicological concerns were mainly due to iodine (mean %TDI per portion: 3160% for S. latissima and 41–91% for Ulva species). Mean %TDIs for inorganic arsenic, cadmium, and lead were <20% for S. latissima and 9–97%, 6–15%, and 21–46%, for the selected Ulva species, respectively. Bioavailability data were scarce and is, together with nutritional impact of processing, an important aspect to address in future studies.

    Fulltekst (pdf)
    fulltext
  • 3. Olsson, E.E.M.
    et al.
    Janestad, Hans
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Ahrné, Lilia
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Tragardh, A.C.
    Singh, R.P.
    Determination of local heat-transfer coefficients around a circular cylinder under an impinging air jet2008Inngår i: International journal of food properties, ISSN 1094-2912, E-ISSN 1532-2386, Vol. 11, nr 3, s. 600-612Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    Heat transfer coefficients around a model food shaped as a circular cylinder placed on a flat surface and impinged by a slot air jet has been determined using an inverse heat transfer method. The determination was based on time-temperature data measured with a thermocouple in the cylinder and in the air jet. The cylinder was rotated around its horizontal axis to determine the heat-transfer coefficients at different locations around the cylinder. A sensitivity analysis using Monte Carlo simulations was also performed. The local heat-transfer coefficients determined, were compared to computational fluid dynamics (CFD) simulations using the k- SST and RSM models. The heat-transfer coefficients determined from temperature measurements was larger than predicted by the CFD simulations. The heat-transfer rates were in better agreement on the upper part of the cylinder, including the decrease along the cylinder due to flow separation, than on the lower part close to the wake recirculation area. The SST model predicted in general a slightly higher heat-transfer rate on the upper part of the cylinder and slightly lower on the lower part of the cylinder, as compared to the RSM model.

  • 4.
    Slettengren, Katarina
    et al.
    ETH Zurich, Switzerland.
    Xanthakis, Epameinondas
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience.
    Ahrné, Lilia
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience.
    Windhab, Erich J.
    ETH Zurich, Switzerland.
    Flow Properties of Spices Measured with Powder Flow Tester and Ring Shear Tester-XS2016Inngår i: International journal of food properties, ISSN 1094-2912, E-ISSN 1532-2386, Vol. 19, nr 7, s. 1475-1482Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    Due to the importance of powder flow properties and the variety of available measuring methods, several studies were published regarding the comparison of different flow properties testers. Within this work, a ring shear tester from Dr. Dietmar Schulze and a powder flow tester from Brookfield Engineering Laboratories Inc. were compared for cumin (Cuminum cyminum L.), oregano (Origanum vulgare), and onion (Allium cepa) powder and granules. The spices showed similar flow behavior from both methods. Flow function plots and effective angle of internal friction measurements indicated contiguous trends and showed that the methods were comparable.

    Fulltekst (pdf)
    fulltext
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