Osmotic dehydration of foods

Engineering properties of black pepper

phospholipids from soybean (Glycine max)

cooked rice and vegetables

groundnut and coffee

Studies on tocopherols

This thesis explores possible future forms of a sustainable food supply system from an energy aspect. Particular attention is devoted to local food supply as a means to reduce energy use for transport. The thesis consists of a covering essay and three studies: one futures study of the entire food supply system and two case studies of local farming. The results from the three studies had somewhat different characters, but provided suggestions on how the food system could be more energy-efficient. The futures study, which was on a more comprehensive level than the two case studies, included a full account of energy use for the food supply system in Sweden for the year 2000 and an exploration of future sustainable energy use in the shape of an image of the future. The two case studies provided indications on the potential for reduction in energy use for transport through local food supply in the future. The futures study explored the possibilities of reducing the energy use for food to a level that would be sustainable with regard to energy use. This meant generating an image of the future where energy use for eating was 60% lower in 2050 than in 2000. Sweden was used as the case and all data regarding energy use were for Swedish conditions. The existing possibilities to reduce energy used in the food supply system for producing, transporting, storing, cooking and eating food were explored and described in terms of a number of distinct, consecutively numbered ‘Changes’. These changes were presented in both a quantitative and qualitative way but should not be regarded as forecasts. Instead, they provide an illustration of the kinds of changes needed in order to achieve sustainable energy use in the food system. The outcome from the two case studies was that energy use for local food distribution was not obviously lower than that for conventional food transport. This may be surprising to many, since it is generally argued in the public debate that local food supply is a powerful means to reduce energy use in the food system. From an energy point of view, it could be more relevant to use a parameter based on the energy use per quantity of food instead of transport distance. An appropriate approach would therefore be energy-efficient food supply instead of local food supply. This would allow concerned consumers to make appropriate choices when purchasing food. / QC 20101125

This project involves a collaboration with the company Greeny Grow AB, which works with hydroponic cultivation of salad and microgreens. Today there are major problems with the trade of fruits and vegetables, where the problems involve large amounts of unnecessary flows of transformed resources such as soil and unnecessary space for cultivation. This problem can be easily avoided with Greeny Grow's hydroponic cultivation. Hydroponic cultivation is a concept where cultivation occurs with only nutrient enriched water and without soil. Greeny Grow is currently facing a challenge regarding the packaging of hydroponically cultivated salad and microgreens. The company currently has a packaging for the hydroponically cultivated vegetables that is relatively cumbersome, not suitable and costs much. In this project, the focus is on Greeny Grow's salad and the project group has developed a well suitable, easy to use, and sustainable packaging for the company's hydroponically cultivated salat. The road to the result has involved a lot of analysis and research regarding what consumers and retailers think about the hydroponic cultivation concept and packaging for salat. The project group has also been in contact with companies that work with paper- and plastic packaging to get a clearer picture of different packaging and their properties. The result that has been developed is a sustainable and easy to use packaging that is adapted for Greeny Grow's hydroponically cultivated salad. The packaging is developed in such a way that when the salad is finished producing, it is placed in a plug tray and then transported to the customer. Given that the roots are still left on the salad, a small plastic bag is placed around the roots to maintain moisture and avoid dripping. When the salad reaches the store, the plug tray is placed on the shelf, and the consumer chooses their own salad to place in a paper bag for safe transport home. This type of packaging creates a greater feeling of hydroponic cultivation, given that the roots are still present and the consumer gets a clearer picture of how the salad has a longer sustainability.

The thesis objective was to investigate methods for improving the solubility of yellow mustard precipitated protein isolate (RTech Laboratories, USA) to allow for its use in protein enhanced acidic beverages along with soluble protein isolate in the pH range of 2 to 4.5. Four treatments were tested: hydrolysis with Alcalase®; cross-linking with transglutaminase; salting in with sodium chloride, sodium tripolyphosphate, and sodium hexametaphosphate; and protective colloid formation with pectin. The effectiveness of each was determined by its ability to improve nitrogen solubility (Nx6.25, AOCS-Ba11-65). The most effective treatments were hydrolysis and pectin stabilization. Pectin (1.5 w/v%) improved solubility from 6% to 29% at pH 4. Alcalase increased solubility from 20% to 70% at pH 3 after 2 h of hydrolysis (0.5AU/5g PPI, pH 8.5, 50-55degC) and eliminated the protein’s isoelectric point in the acidic pH range. Investigating the combined use of both treatments to further increase PPI solubility is recommended.

The thesis objective was to investigate methods for improving the solubility of yellow mustard precipitated protein isolate (RTech Laboratories, USA) to allow for its use in protein enhanced acidic beverages along with soluble protein isolate in the pH range of 2 to 4.5. Four treatments were tested: hydrolysis with Alcalase®; cross-linking with transglutaminase; salting in with sodium chloride, sodium tripolyphosphate, and sodium hexametaphosphate; and protective colloid formation with pectin. The effectiveness of each was determined by its ability to improve nitrogen solubility (Nx6.25, AOCS-Ba11-65). The most effective treatments were hydrolysis and pectin stabilization. Pectin (1.5 w/v%) improved solubility from 6% to 29% at pH 4. Alcalase increased solubility from 20% to 70% at pH 3 after 2 h of hydrolysis (0.5AU/5g PPI, pH 8.5, 50-55degC) and eliminated the protein’s isoelectric point in the acidic pH range. Investigating the combined use of both treatments to further increase PPI solubility is recommended.