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  • 101. Ahmad, SI
    et al.
    Friberg, S
    YKI – Ytkemiska institutet.
    Catalysis in micellar and liquid-crystalline phases : I. the system water-hexadecyltrimethylammonium bromide-hexanol1972Inngår i: Journal of The American Ceramic Society, ISSN 0002-7820, E-ISSN 1551-2916, Vol. 94, s. 5196-5199Artikkel i tidsskrift (Fagfellevurdert)
  • 102. Ahmad, SI
    et al.
    Friberg, S
    YKI – Ytkemiska institutet.
    Phase equilibria and foam stability in solutions of cationic surfactants1971Inngår i: Acta Chemica Scandinavica, ISSN 0904-213X, E-ISSN 1902-3103, Vol. 102, s. 3-14Artikkel i tidsskrift (Fagfellevurdert)
  • 103. Ahmad, SI
    et al.
    Shinoda, K
    Friberg, S
    YKI – Ytkemiska institutet.
    Microemulsions and phase equilibria1974Inngår i: Journal of Colloid and Interface Science, ISSN 0021-9797, E-ISSN 1095-7103, Vol. 47, s. 32-37Artikkel i tidsskrift (Fagfellevurdert)
  • 104.
    Ahrné, Lilia
    et al.
    SIK – Institutet för livsmedel och bioteknik.
    Andersson, C.-G.
    Floberg, P.
    Rosen, J.
    Lingnert, Hans
    SIK – Institutet för livsmedel och bioteknik.
    Effect of crust temperature and water content on acrylamide formation during baking of white bread: Steam and falling temperature baking2007Inngår i: Lebensmittel-Wissenschaft + Technologie, ISSN 0023-6438, E-ISSN 1096-1127, Vol. 40, nr 10, s. 1708-1715Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    The effect of crust temperature and water content on acrylamide formation was studied during the baking of white bread. To assess the effect of over-baking, we used a full factorial experimental design in which the baking time was increased by 5 and 10 min at each baking temperature. Additional experiments were performed with steam baking and falling temperature baking. Immediately after baking, the crust was divided into the outer and inner crust fractions, and the water content and acrylamide concentration of each fraction was measured. The outer crust had a significantly lower water content and higher acrylamide concentration than the inner crust did. Crust temperature in combination with water content had a significant effect on acrylamide formation, higher temperatures resulting in higher acrylamide concentrations. However, at very high temperatures and lower water contents, acrylamide concentration was observed to decrease, though the bread colour was then unacceptable for consumption. Steam and falling temperature baking, on the other hand, decreased the acrylamide content while producing bread crust with an acceptable colour. The lowest acrylamide values and an acceptable crust colour were produced by steam baking. © 2007 Swiss Society of Food Science and Technology.

  • 105.
    Ahrné, Lilia
    et al.
    SIK – Institutet för livsmedel och bioteknik.
    Chamayou, A.
    Dewettinck, K.
    Depypere, F.
    Dumoulin, E.
    Fitzpatrick, J.
    Processing of food powders2008Inngår i: Food Materials Science: Principles and Practice, s. 341-368Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    The development of formulation engineering concepts in food manufacturing and the demand for diversity in food products has driven a substantial market increase for food ingredients. Most ingredients are supplied in powder form and therefore a better understanding of dispersed solid food systems is important both for food ingredient manufactures and food producers. © 2008 Springer Science+Business Media, LLC.

  • 106.
    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 conditions2001Inngår i: Acta Horticulturae, ISSN 0567-7572, Vol. 566, s. 323-328Artikkel i tidsskrift (Fagfellevurdert)
    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.

  • 107.
    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 conditions2001Inngår i: Acta Horticulturae, ISSN 0567-7572, Vol. 566, s. 323-328Artikkel i tidsskrift (Fagfellevurdert)
    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.

  • 108.
    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 conditions2003Inngår i: Acta Horticulturae, ISSN 0567-7572, Vol. 604, s. 277-283Artikkel i tidsskrift (Fagfellevurdert)
    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.

  • 109.
    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 conditions2003Inngår i: Acta Horticulturae, ISSN 0567-7572, Vol. 604, s. 277-283Artikkel i tidsskrift (Fagfellevurdert)
    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.

  • 110.
    Ahrné, Lilia
    et al.
    SIK – Institutet för livsmedel och bioteknik.
    Pereira, N.R.
    Staack, N.
    Floberg, P.
    Microwave convective drying of plant foods at constant and variable microwave power2007Inngår i: Drying Technology, ISSN 0737-3937, E-ISSN 1532-2300, Vol. 25, nr 42193, s. 1149-1153Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    Microwave convective drying of plant foods is a promising process due to the shorter drying time and better product quality. High microwave power decreases the drying time but causes charring of the product. In this work, microwave drying under constant and variable microwave power were compared. Temperature-sensitive products, such as plant foods, are especially affected by microwave power during the final drying period. Therefore, drying at variable microwave power was found to be a more suitable drying process. Air (temperature and velocity) has an important role during microwave drying, not only as carrier of evaporated moisture but also as it contributes to a more homogeneous and faster drying.

  • 111.
    Ahrné, Lilia
    et al.
    SIK – Institutet för livsmedel och bioteknik.
    Prothon, F.
    Funebo, Tomas
    SIK – Institutet för livsmedel och bioteknik.
    Comparison of drying kinetics and texture effects of two calcium pretreatments before microwave-assisted dehydration of apple and potato2003Inngår i: International journal of food science & technology, ISSN 0950-5423, E-ISSN 1365-2621, Vol. 38, nr 4, s. 411-420Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    The effects on drying rate and texture of treating two plant tissues with calcium, before drying in air with microwave assistance, were studied in this work. The two tissues, potato and apple cubes, which have different structures and composition, were pretreated by immersion in CaCl2 solutions at 20 or at 70 °C before microwave-assisted air dehydration at 50, 60 and 70 °C. The pretreatments with calcium influenced the strength of the plant tissue cell wall, producing products of varying hardness after rehydration. The effect of the two calcium pretreatments was quite different for apples and potatoes. For apples, calcium pretreatment at 20 °C increased the hardness of rehydrated apples compared with untreated apples, but calcium pretreatment at 70 °C had no effect on texture. For potatoes, both calcium pretreatments at 20 and at 70 °C significantly increased the hardness of rehydrated potatoes. The water diffusivity during drying varied mainly because of the type of plant tissue, with secondary effects caused by the drying temperature and the type of calcium pretreatment.

  • 112.
    Aicher, Simon mfl
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Bygg och Mekanik.
    Determination of fracture energy of wood in Mode II. RILEM TC 133 Report.1997Rapport (Fagfellevurdert)
  • 113.
    Al Suhairy, Sinan
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SP Sveriges tekniska forskningsinstitut / Akustik (Eta).
    Prediction of ground vibration from railways. Master of Science thesis, Department of Applied Acoustics, Chalmers University of Technology2000Rapport (Fagfellevurdert)
  • 114. Alander, J
    et al.
    Wärnheim, T
    YKI – Ytkemiska institutet.
    Model microemulsions containing vegetable oils Part 1: Nonionic surfactant systems1989Inngår i: Journal of the American Oil Chemists Society, ISSN 0003-021X, E-ISSN 1558-9331, Vol. 66, s. 1656-1660Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    Nonionic microemulsions containing triglucerides and fatty acid esters as lipophilic components have been studied. The phase inversion temperature (PIT) of the systems was determined by a conductometric method. Partial phase diagrams were constructed in the phase inversion temperature range. Water solubilization capacity of the nonionic surfactant systems studied was dependent on surfactant and oil types in analogy to ordinary hydrocarbon systems. The PIT:s increased with increased molecular weight for both esters and triglycerides.

  • 115. Alander, J
    et al.
    Wärnheim, T
    YKI – Ytkemiska institutet.
    Model microemulsions containing vegetable oils Part 2: Ionic surfactant systems1989Inngår i: Journal of the American Oil Chemists Society, ISSN 0003-021X, E-ISSN 1558-9331, Vol. 66, s. 1661-1665Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    The phase behavior and the structure of ionic microemulsions, stabilized by sodium oleate and different alcohol cosurfactants, containing fatty acid esters or triglycerides as lipophilic components, have been investigated. Microemulsions containing triglycerides display a smaller stability region than microemulsions containing hydrocarbons or fatty acid esters. From structural investigations, using the NMR FT pulsed gradient spin echo method for measuring self-diffusion coefficients, differences in the microstructure are revealed as well. Adding an ester (or a hydrocarbon) to a microemulsion containing sodium oleate/pentanol will at certain compositions lead to a gradual transition from a bicontinuous to an oilcontinuous system, while this behavior cannot be detected when adding a triglyceride. Instead, a phase-separation occurs, and it is suggested that the larger molecular size of the triglyceride is responsible for the diffirence.

  • 116.
    Alberius, Peter
    et al.
    YKI – Ytkemiska institutet.
    Andersson, N
    Spray drying functionalized mesostructured colloids2003Inngår i: Self-Assembled Nanostructured Materials / [ed] Yunfeng Lu, C J Brinker , M Antonietti, Materials Research Society, 2003, s. 53-58Kapittel i bok, del av antologi (Fagfellevurdert)
  • 117. Albers, Eva
    et al.
    Johansson, Emma
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Processum.
    Franzén, Carl Johan
    Larsson, Christer
    Selective suppression of bacterial contaminants by process conditions during lignocellulose based yeast fermentations2011Inngår i: Biotechnology for Biofuels, ISSN 1754-6834, E-ISSN 1754-6834, Vol. 4, artikkel-id Art no 59Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    Background: Contamination of bacteria in large-scale yeast fermentations is a serious problem and a threat to the development of successful biofuel production plants. Huge research efforts have been spent in order to solve this problem, but additional ways must still be found to keep bacterial contaminants from thriving in these environments. The aim of this project was to develop process conditions that would inhibit bacterial growth while giving yeast a competitive advantage. Results: Lactic acid bacteria are usually considered to be the most common contaminants in industrial yeast fermentations. Our observations support this view but also suggest that acetic acid bacteria, although not so numerous, could be a much more problematic obstacle to overcome. Acetic acid bacteria showed a capacity to drastically reduce the viability of yeast. In addition, they consumed the previously formed ethanol. Lactic acid bacteria did not show this detrimental effect on yeast viability. It was possible to combat both types of bacteria by a combined addition of NaCl and ethanol to the wood hydrolysate medium used. As a result of NaCl + ethanol additions the amount of viable bacteria decreased and yeast viability was enhanced concomitantly with an increase in ethanol concentration. The successful result obtained via addition of NaCl and ethanol was also confirmed in a real industrial ethanol production plant with its natural inherent yeast/bacterial community. Conclusions: It is possible to reduce the number of bacteria and offer a selective advantage to yeast by a combined addition of NaCl and ethanol when cultivated in lignocellulosic medium such as wood hydrolysate. However, for optimal results, the concentrations of NaCl + ethanol must be adjusted to suit the challenges offered by each hydrolysate. © 2011 Albers et al; licensee BioMed Central Ltd.

  • 118.
    Alberts, Claes
    et al.
    CBI - Cement- och betonginstitutet.
    Strömberg, Uno
    Skador på betongbalkonger.: Uppföljning av tidigare utförda lagningar1980Rapport (Fagfellevurdert)
  • 119.
    Albinson, B
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Kemi Material och Ytor, Material och ytteknik.
    Ström, S
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Kemi Material och Ytor, Material och ytteknik.
    Analys av UV-absorber i billacker med UV-VIS-spektroskopi1995Rapport (Fagfellevurdert)
  • 120.
    Albinson, J
    Akustik (Eta).
    Mätning av obalansdämpning och impedans till jord i teleterminalut-rustningar1991Rapport (Fagfellevurdert)
  • 121.
    Albinsson, B
    et al.
    SIK – Institutet för livsmedel och bioteknik.
    Wendin, K
    SIK – Institutet för livsmedel och bioteknik.
    Åström, A
    SIK – Institutet för livsmedel och bioteknik.
    Handbok i sensorisk analys2013Rapport (Fagfellevurdert)
  • 122.
    Albinsson, B
    et al.
    SIK – Institutet för livsmedel och bioteknik.
    Wendin, K
    SIK – Institutet för livsmedel och bioteknik.
    Åström, A
    SIK – Institutet för livsmedel och bioteknik.
    Handbok i sensorisk analys2013Rapport (Annet vitenskapelig)
  • 123.
    Albinsson, B
    et al.
    SIK – Institutet för livsmedel och bioteknik.
    Wendin, K
    SIK – Institutet för livsmedel och bioteknik.
    Åström, A
    SIK – Institutet för livsmedel och bioteknik.
    Sensoriska tillämpningar inom industrin2010Rapport (Annet vitenskapelig)
  • 124.
    Albrektsson, Joakim
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Fire Research, Brandmotstånd.
    Nytt belastiningssystem installerat på SP Brandteknik2013Inngår i: Brandposten, nr 49, s. 42-Artikkel i tidsskrift (Annet (populærvitenskap, debatt, mm))
  • 125.
    Albrektsson, Joakim
    et al.
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Fire Research, Brandmotstånd.
    Flansbjer, Mathias
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SP – Sveriges Tekniska Forskningsinstitut / Hållfasthet (BMh).
    Lindqvist, Jan-Erik
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SP – Sveriges Tekniska Forskningsinstitut / Brandteknik, material (BRm).
    Jansson, Robert
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Fire Research, Brandmotstånd.
    Assessment of concrete structures after fire2011Rapport (Fagfellevurdert)
  • 126.
    Albrektsson, Joakim
    et al.
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Fire Research, Brandmotstånd.
    Flansbjer, Mathias
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SP – Sveriges Tekniska Forskningsinstitut / Hållfasthet (BMh). SP Sveriges tekniska forskningsinstitut.
    Lindqvist, Jan-Erik
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SP – Sveriges Tekniska Forskningsinstitut / Brandteknik, material (BRm). SP Sveriges tekniska forskningsinstitut.
    Jansson, Robert
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Fire Research, Brandmotstånd. SP Sveriges tekniska forskningsinstitut.
    Assessment of fire exposed concrete with full-field strain determination2011Inngår i: Proceedings pro080 : 2nd International Workshop on Concrete Spalling due to Fire Exposure., RILEM , 2011, , s. 337-344Konferansepaper (Fagfellevurdert)
  • 127.
    Albrektsson, Joakim
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Fire Research, Brandmotstånd.
    Jansson, Robert
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Fire Research, Brandmotstånd.
    Capillary suction and chloride migration in fire exposed concrete with PP-fibre2012Inngår i: 3rd International Conference on Concrete Repair, Rehabilitation and Retrofitting III. ICCRRR 2012, 2012, , s. 128-130Konferansepaper (Fagfellevurdert)
  • 128.
    Albrektsson, Joakim
    et al.
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Fire Research, Brandmotstånd.
    Jansson, Robert
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Fire Research, Brandmotstånd.
    Flansbjer, Mathias
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SP – Sveriges Tekniska Forskningsinstitut / Hållfasthet (BMh).
    Lindqvist, Jan-Erik
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SP – Sveriges Tekniska Forskningsinstitut / Brandteknik, material (BRm).
    Quantification of fire damage of concrete for tunnel applications2012Inngår i: Proceedings from the Fifth International Symposium on Tunnel Safety and Security, SP , 2012, , s. 685-694Konferansepaper (Annet vitenskapelig)
  • 129.
    Albrektsson, Joakim
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Fire Research, Brandmotstånd.
    Jansson, Robert
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Fire Research, Brandmotstånd.
    Silfwerbrand, Johan
    Assessment of fire exposed concrete structures2012Inngår i: fib Symposium 2012: Concrete Structures for Sustainable Community, 2012, , s. 619-626Konferansepaper (Fagfellevurdert)
  • 130.
    Albrektsson, Joakim
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Fire Research, Brandmotstånd.
    Lind, Per
    Brandprov av limträbalkar för Japan2011Inngår i: Brandposten, nr 45, s. 7-Artikkel i tidsskrift (Annet (populærvitenskap, debatt, mm))
  • 131.
    Albrektsson, Joakim
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Fire Research, Brandmotstånd.
    Mattsson, Ida
    Skadeutredning av parkeringsgarage efter storbrand2011Inngår i: Brandposten, nr 45, s. 10-Artikkel i tidsskrift (Annet (populærvitenskap, debatt, mm))
  • 132.
    Aleite, Edgardo
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Mätteknik.
    Gyllström, Joakim
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Mätteknik.
    Mätning av intensitetsbrus i lasrar (RIN)2000Rapport (Fagfellevurdert)
  • 133.
    Alexandersson, Johan
    CBI - Cement- och betonginstitutet.
    Polymercementbetong: Polymer cement concrete1983Rapport (Fagfellevurdert)
  • 134.
    Alexandersson, Johan
    CBI - Cement- och betonginstitutet.
    Strength losses in heat cured concrete1972Rapport (Fagfellevurdert)
  • 135.
    Alexandersson, Johan
    CBI - Cement- och betonginstitutet.
    Strength losses in heat curing: causes and countermeasures1974Rapport (Fagfellevurdert)
  • 136. Alexandrova, L
    et al.
    Hanumantha Rao, K
    Forsberg, KSE
    Grigorov, L
    Pugh, RJ
    YKI – Ytkemiska institutet.
    Three-phase contact parameters measurements for silica-mixed cationic-anionic surfactant systems2009Inngår i: Colloids and Surfaces A: Physicochemical and Engineering Aspects, ISSN 0927-7757, E-ISSN 1873-4359, Vol. 348, nr 1-3, s. 228-233Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    The stability and interactions in thin wetting films between the silica surface and air bubble containing (a) straight chain C10 amine and (b) cationic/anionic surfactant mixture of a straight chain C10 amine with sodium C8, C10 and (straight chain) C12 sulfonates, were studied using the microscopic thin wetting film method developed by Platikanov [D. Platikanov, J. Phys. Chem. 68 (1964) 3619]. Film lifetimes, three-phase contact (TPC) expansion rate, receding contact angles and surface tension were measured. The presence of the mixed cationic/anionic surfactants was found to lessen contact angles and suppresses the thin aqueous film rupture, thus inducing longer film lifetime, as compared to the pure amine system. In the case of mixed surfactants heterocoagulation could arise through the formation of positively charged interfacial complexes. Mixed solution of cationic and anionic surfactants shows synergistic lowering in surface tension. The formation of the interfacial complex at the air/solution interface was confirmed by surface tension data. It was also shown, that the chain length compatibility between the anionic and cationic surfactants system controls the strength of the interfacial complex. The observed phenomena were discussed in terms of the electrostatic heterocoagulation theory, where the interactions can be attractive or repulsive depending on the different surface activity and charge of the respective surfactants at the two interfaces.

  • 137. Alexandrova, L
    et al.
    Hanumantha, Rao K
    Forsberg, KSE
    Grigorov, L
    Pugh, Robert J
    YKI – Ytkemiska institutet.
    The influence of mixed cationic-anionic surfactants on the three-phase contact parameters in silica-solution systems2011Inngår i: Colloids and Surfaces A: Physicochemical and Engineering Aspects, ISSN 0927-7757, E-ISSN 1873-4359, Vol. 373, s. 145-151Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    The formation of thin wetting films on silica surface from aqueous solution of (a) tetradecyltrimetilammonium bromide (C14TAB) and (b) surfactant mixture of the cationic C14TAB with the anionic sodium alkyl- (straight chain C12-, C14- and C16-) sulfonates, was studied using the microscopic thin wetting film method developed by Platikanov. Film lifetimes, three-phase contact (TPC) expansion rates, receding contact angles and surface tension were measured. It was found that the mixed surfactants caused lower contact angles, lower rates of the thin aqueous film rupture and longer film lifetimes, as compared to the pure C14TAB. This behavior was explained by the strong initial adsorption of interfacial complexes from the mixed surfactant system at the air/solution interface, followed by adsorption at the silica interface. The formation of the interfacial complexes at the air/solution interface was proved by means of the surface tension data. It was also shown, that the chain length compatibility between the anionic and cationic surfactants controls the strength of the interfacial complex and causes synergistic lowering in the surface tension. The film rupture mechanism was explained by the heterocoagulation mechanism between the positively charged air/solution interface and the solution/silica interface, which remained negatively charged.

  • 138. Alexandrova, L
    et al.
    Pugh, RJ
    YKI – Ytkemiska institutet.
    Tiberg, F
    YKI – Ytkemiska institutet.
    Grigorov, L
    Confirmation of the heterocoagulation theory of flotation1999Inngår i: Langmuir, ISSN 0743-7463, E-ISSN 1520-5827, Vol. 15, s. 7464-7471Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    To model the flotation process, we have used the microscopic method developed by Scheludko to study the stability of an aqueous thin film containing tetradecyltrimethylammonium bromide ( C14TAB ) between an air bubble and a silica substrate. Experiments were performed at a range of C14TAB concentrations and pH values. Spontaneous rupture of the thin aqueous film was interpretated in terms of heterocoagulation resulting from the preferential adsorption of relatively low surfactant concentrations at the vapour/solution interface causing a net positive charge while the solution/silica interface remained negatively charged. In addition, during the the three-phase-contact (TPC) expansion or de-wetting step following film rupture, the movement of TPC across the silica substrate leads to transfer of amine from the vapour/solution interface to the vapour/silica. This process resembles a Langmuir-Blodgett deposition process and emphasized the importance of the solution/vapour interface in the de-wetting process.

  • 139.
    Alfredsen, Gry
    et al.
    Norwegian Institute of Bioeconomy Research, Norway.
    Pilgard, Annica
    RISE., SP – Sveriges Tekniska Forskningsinstitut. Technical University Munich, Germany.
    Fossdal, Carl Gunnar
    Norwegian Institute of Bioeconomy Research, Norway.
    Characterisation of Postia placenta colonisation during 36 weeks in acetylated southern yellow pine sapwood at three acetylation levels including genomic DNA and gene expression quantification of the fungus2016Inngår i: Holzforschung, ISSN 0018-3830, E-ISSN 1437-434X, Vol. 70, nr 11, s. 1055-1065Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    One way to protect timber in service against basidiomycete deterioration is by means of acetylation via reaction with acetic anhydride. The reason why acetylated wood (WAc) is resistant against decay fungi is still not exactly understood. The aim of this study was to contribute to this field of science, and Postia placenta colonisation after 4, 12, 20, 28 and 36 weeks was observed at three acetylation levels of Pinus spp. sapwood. Mass loss (ML) and wood moisture content (MC) data reflected the acetylation levels. The initial equilibrium MC (EMC) proved to be a good indicator of subsequent ML. Genomic DNA quantification showed P. placenta colonisation in all samples, also in samples where no ML were detectable. The number of expressed gene transcripts was limited, but the findings supported the results of previous studies: WAc seems to have some resistance against oxidative mechanisms, which are part of the metabolism of P. placenta. This leads to a delay in decay initiation, a delay in expression of genes involved in enzymatic depolymerisation, and a slower decay rate. The magnitudes of these effects are presented for each acetylation level. The data also imply that there is no absolute decay threshold at high acetylation levels, but instead a significant delay of decay initiation and a slower decay rate.

  • 140. Alfredsen, Gry
    et al.
    Pilgård, Annica
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, Trätek.
    Effects of leaching on Postia placenta decay of acetic anhydride treated wood2013Inngår i: Proceedings of the 9th Meeting of the Northern European Network for Wood Science and Engineering, 2013, , s. 209-214Konferansepaper (Annet vitenskapelig)
  • 141.
    Alfredsen, Gry
    et al.
    Norwegian Forest and Landscape Institute, Norway.
    Pilgård, Annica
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Hållbar Samhällsbyggnad.
    Postia placenta decay of acetic anhydride modified wood – effect of leaching2014Inngår i: Wood Material Science & Engineering, ISSN 1748-0272, E-ISSN 1748-0280, Vol. 9, nr 3, s. 162-169Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    It is well established that acetylation of wood by the use of acetic anhydride is able to impart a significant degree of decay resistance. The aim of this work was to study how a standardized leaching procedure with water (EN 84) affected the degradation of acetic anhydride modified samples by the brown rot fungi Postia placenta compared to no leaching prior to incubation. Three different levels (low, medium, and high) of acetic anhydride modified Southern yellow pine (SYP; Pinus spp.) were tested. The samples were harvested after 4 and 28 weeks. Wecompared changes in mass loss, wood moisture content, fungal DNA, and gene expression from five genes. If leaching changes the acetylated samples and makes them more susceptible for fungal deterioration, the expected effect would be higher levels of these parameters. Generally, leaching resulted in few differences between leached and nonleached samples at low levels of acetylation, while no changes were found for the highest acetylation level. No differences were found in gene expressions after 28 weeks. The possible protection of acetylated wood against oxidative fungal degradation is suggested to be interpreted in combination with the lowered wood moisture content.

  • 142. Alfredsen, Gry
    et al.
    Pilgård, Annica
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, Trätek.
    Hietala, Ari
    A step towards a better understanding of fungal colonization of modified wood - QRT-PCR studies2010Inngår i: Proceedings of IRG Annual Meeting, 2010, , s. 9Konferansepaper (Annet vitenskapelig)
  • 143.
    Alfredsen, Gry
    et al.
    Norwegian Forest and Landscape Institute, Norway.
    Ringman, Rebecka
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SP – Sveriges Tekniska Forskningsinstitut / Material och produkter (TRm).
    Pilgård, Annica
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Hållbar Samhällsbyggnad. Technical University of Munich, Germany.
    Fossdal, Carl Gunnar
    Norwegian Forest and Landscape Institute, Norway.
    New insight regarding mode of action of brown rot decay of modified wood based on DNA and gene expression studies: A review2015Inngår i: International Wood Products Journal, ISSN 2042-6445, E-ISSN 2042-6453, Vol. 6, nr 1, s. 5-7Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    Modified wood shows resistance against wood deteriorating fungi, but the mechanisms are still not fully understood. The aim of this paper was to summarise the molecular studies performed on modified wood with regard to brown rot decay fungi. The DNA data showed that fungi are present inside the laboratory wood test samples already after two weeks of inoculation. Generally the fungal DNA content reflects mass loss and wood moisture content. The oxidative gene expression seems to be higher in modified wood than in untreated wood and it tend to increase during incubation. Based on the gene expression data we suggest that the hypothesis of lack of substrate recognition by the fungus should be rejected. In the reviewed studies, total wood moisture content in the samples was generally not low enough to inhibit fungal colonisation. Hence, moisture distribution within the wood should be studied more closely.

  • 144. Alfredsen, Gry
    et al.
    Westin, Mats
    SP - Sveriges Tekniska Forskningsinstitut / Trätek.
    Durability of modified wood – Laboratory vs field performance2009Inngår i: Proceedings of The Fourth European Conference on Wood Modification., SP Technical Research Institute of Sweden , 2009, , s. 515-522Konferansepaper (Annet vitenskapelig)
  • 145.
    Alfredsson, Robert
    et al.
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Kemi Material och Ytor, Polymer och fiber.
    Jarl, Marie-Louice
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Kemi Material och Ytor, Polymer och fiber.
    Bestämning av sammansättning hos PVC-produkter från gamla hus.1999Rapport (Fagfellevurdert)
  • 146.
    Algehed, Jessica
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Energi och Bioekonomi.
    Winnes, Kajsa
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Energi och Bioekonomi, Systemanalys.
    Miljökultur: vad vet forskarna om kulturens och tjänsternas miljöpåverkan2010Rapport (Fagfellevurdert)
    Abstract [sv]

    Denna rapport är en översikt av vad vi har funnit hittills i den vetenskapliga litteraturen om kulturens och tjänsternas miljöpåverkan.

  • 147.
    Algerbo, Per-Anders
    RISE, SP – Sveriges Tekniska Forskningsinstitut, JTI Institutet för Jordbruks- och Miljöteknik.
    Lokalt omhändertagande av icke avvattnat avloppsslam1997Rapport (Fagfellevurdert)
  • 148.
    Algerbo, Per-Anders
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, JTI Institutet för Jordbruks- och Miljöteknik.
    Dalemo, Magnus
    RISE, SP – Sveriges Tekniska Forskningsinstitut, JTI Institutet för Jordbruks- och Miljöteknik.
    Sammanfattning av seminariet1997Rapport (Fagfellevurdert)
  • 149.
    Algerbo, Per-Anders
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, JTI Institutet för Jordbruks- och Miljöteknik.
    Mattson, Lennart
    Thylén, Lennart
    Skörderelaterad kvävegödsling: teknik, metodik och erfarenheter2003Rapport (Fagfellevurdert)
  • 150.
    Algerbo, Per-Anders
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, JTI Institutet för Jordbruks- och Miljöteknik.
    Ringmar, Anders
    RISE, SP – Sveriges Tekniska Forskningsinstitut, JTI Institutet för Jordbruks- och Miljöteknik.
    Norén, Olle
    Torén, Anna
    Behandling av ventilationsluft från svinstall med ozon: en utvärdering2003Rapport (Fagfellevurdert)
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