Det kommer ständigt nya studier med olika hälsoråd angående kosten och fysiskaktivitet om hur vi ska undvika fetma, högt blodtryck samt hjärt- och kärlsjukdomar.Intresset av proteinets effekt på uppbyggnad av muskelmassa vid fysisk aktivitet harökat. Detta har medfört ett stort urval av olika drycker med proteintillskott påmarknaden, främst ur animaliskt ursprung.Syftet med detta examensarbete var att ta fram en vegetabilisk proteinberikadhavredryck som förväntas hjälpa kroppen vid återhämtning. Arbetet innebar att utvecklaett recept baserat på de Nordiska Näringsrekommendationer 2004 (NNR) med fokus påprotein, kolhydrater och fett. Delmålet var även att utesluta allergener. Dryckenbaserades på ett medelvärde från de fysiskt aktiva och äldre människors näringsbehov,detta för att bredda den tilltänkta dryckens målgrupp.Fyra smaksatta drycker framställdes med olika energiinnehåll utifrån två olikahavredrycker, en naturell och en kalciumberikad. För att utvärdera konsumenternasuppfattning av de olika dryckernas sammansättning utfördes ett konsumenttest.Resultatet av testet visade att det fanns en statistiskt signifikant skillnad kringkonsistens, smak och utseende. Flertalet respondenter var positiva till dryckernassensoriska egenskaper. / There are constantly new studies with various health advice regarding diet and physicalactivity on how to avoid obesity, hypertension and cardiovascular disease. The interestof the protein's effect on building muscle during physical activity has increased. Thishas resulted in a variety of different drinks with protein supplements on the market,mainly derived from animal origin.The purpose of this report was to develop a vegetable protein enriched oat drink that isexpected to help the body during recovery. The work meant to develop a recipe basedon the Nordic Nutrition Recommendations 2004 (NNR) with a focus on protein,carbohydrates and fat. The target was also to exclude allergens. The drink was based onan average from the physically active and older people's nutritional needs, in order tobroaden the prospective drink's target audience.Four flavored drinks were made with different energy content from two oat drinks, oneplain and one oat drink enriched with calcium. To evaluate the public's perception of thedifferent beverages composition a consumer test was performed. The results of theconsumer test showed that there was a statistically significant difference on texture,taste and appearance. However, the majority of respondents were positive about thebeverages sensory properties.

This work studied the improvement of stability, physical properties and enzymatic inactivation in fruit beverages by applying the ultrasound technology (US). In the first part, the effect of the US application on peach juice processing was evaluated. The macroscopic changes on pulp sedimentation stability, turbidity, colour and rheological properties were evaluated. As a result, it was demonstrated that the improvement in each of the properties evidenced at the macroscopic level involves interaction of complex mechanisms which depend directly on changes at the microscopic level, such as the structure, size, composition and interaction between the continuous phase (serum) and dispersed phase (pulp) of the juice. These changes were assessed by microscopy and particle size distribution. In the second and third parts, the inactivation of the enzyme peroxidase (POD) was evaluated in coconut water. In the second part, the effect of the application of US was evaluated for first time for coconut water POD, using two types of ultrasonic equipment (US baht and US probe). It was demonstrated that the changes of enzyme activity during the US process depend on the many forms that the enzyme can adopt, mainly depending on the energy applied to the system. Subsequently, in the third part, the US was applied as a pre-treatment of subsequent thermal processing. The evaluation was carried out under non isothermal conditions, being the POD inactivation kinetics modelled using the Weibull distribution function. Finally, it was observed that the pre-treatment using ultrasound slightly decreased the enzyme activity. Furthermore, the ultrasound effects resulted in a more homogeneous population and heat-sensitive enzymes, significantly reducing the needed time of thermal processing. In conclusion, this work studied and demonstrated that the ultrasound technology is an interesting alternative to improve the physical properties and enzymatic stability in fruit beverages, reflecting the importance from both the academic and industrial point of view. / Neste trabalho estudou-se a melhoria na estabilidade, propriedades físicas e inativação enzimática em bebidas de frutas através da aplicação da tecnologia de ultrassom (US). Na primeira parte, foi avaliado o efeito do US no processamento de suco de pêssego. As alterações macroscópicas na estabilidade de sedimentação da polpa, turbidez, cor e propriedades reológicas foram analisadas. Foi demonstrado que a melhoria em cada uma das propriedades evidenciadas macroscopicamente envolve interação de mecanismos complexos que dependem diretamente de alterações microscópicas, tais como estrutura, tamanho, composição e interação entre as fases contínua (soro) e dispersa (polpa) do suco. Estas alterações foram avaliadas por microscopia e análise de distribuição de tamanho de partículas. Na segunda e terceira partes, a inativação da enzima peroxidase (POD) foi avaliada em água de coco. O efeito da aplicação do US na POD de água de coco foi estudado pela primeira vez, utilizando dois tipos de equipamentos (banho e sonda de US). Demonstrou-se que as alterações na atividade enzimática durante o processamento com US estão relacionadas às diferentes conformações que a enzima pode adotar, dependendo principalmente da energia aplicada ao sistema. Na terceira parte, o ultrassom foi então aplicado como pré-tratamento ao processamento térmico. A avaliação foi realizada sob condições não isotérmicas, sendo a cinética de inativação da POD modelada usando a função de distribuição de Weibull. Foi observado que o pré-tratamento com US diminuiu a atividade enzimática. Além disso, o efeito do US resultou em uma população de enzimas mais homogênea e termosensível, reduzindo significativamente o tempo necessário para o processamento térmico. Desta forma, este trabalho estudou e demonstrou que a tecnologia de ultrassom é uma alternativa interessante para melhorar as propriedades físicas e a estabilidade enzimática de bebidas à base de frutas, indicando sua importância tanto acadêmica quanto industrial.

Följande examensarbete har genomförts på Cloetta i Ljungsbro. Syftet med följande examensarbete är att undersöka hur processen för allergenrengöringen kan effektiviseras.Allergenrengöringen som undersökts i detta arbete är den som utförs på produktionslinjen linjen Conbar. Examensarbetet har haft sin grund i att undersöka tillverkningsprocessen för att få en förståelse för allergenrengöringen och dess process. Därav kunde flödet för allergenrengöringen tas fram, även kritiska moment och eventuella förbättringsområden framtogs. Denna granskning har också legat till grund för en analys av verktygen/metoderna processflödesanalys, processflödesschema och SMED för att finna vilken av dessa som hade varit mest optimal vid effektiviseringsarbete av en allergenrengöring.Metoden är baserad på en explorativ undersökning där primärdata samlats in genom observationer och intervjuer. Samtlig data har sedan sammanställts i de olika mallarna för allergenrengöringens granskning. Sammanställningen ligger tillsammans med teori till grund för analys, resultat och de potentiella förbättringsområden som presenterats.Resultatet av undersökningen är att processflödesanalysen kan användas för att visualisera flödet och förbättringsområden. Aktiviteterna som genomförs i allergenrengöringar har visats till stor del enbart bestå av interna aktiviteter som inte går att ställa om till externa. SMED som har till syfte att omvandla interna aktiviteter till externa uppfyller då inte sitt syfte och användandet av processflödesanalys eller processflödesschema har istället rekommenderats. Resultatet har också bidragit till tre potentiella förbättringsområden som är; dubbel uppsättning av pumpar till chokladdoppen, införande av 5S på redskapshanteringen och att anpassa redskapen för det specifika arbetet som utförs. / The following bachelor thesis has been done at Cloetta in Ljungsbro. The purpose with the thesis was to investigate how the process for the allergen cleaning can be more effective.The allergen cleaning which have been investigated in this thesis is the line called Conbar.The bachelor thesis has been based on the review of the allergen cleaning and analysis template to describe the process flow, identify critical stages and to visualize potential improvement areas. The analysis template has also been the foundation to the analysis regarding which method (process flow analysis, process flow chart, SMED) is the most optimal to use when working to make the allergen cleanings more effective.The method is based on an explorative survey where primary data were collected through observations and interviews. All data has then been compiled into the different templates for the first step of analysis a process. The compilation constitutes together with the theory the foundation for the analysis, the result and the proposed potential improvement areas.The result of the survey is that the survey can be used to visualize the flow and improvement areas. The activities carried out in allergen cleanings have been shown to consist almost exclusively of internal activities that can not be switched to external activities. SMED, which aim is to transform internal activities to external, does not fulfill its purpose and the use of process flow analysis has been recommended instead. The result has also contributed to three potential improvement areas that are; doubling pumps for the chocolate caps, introducing 5S for tools handling and adapting the tools for the specific work performed.

<p>When starch granules are gelatinized, many complex structural changes occur as a result of large quantity of water being absorbed. The enlargement of granule sizes and the leaching out water-soluble macromolecules contribute to the viscoelasticity. Starch pasting behavior greatly influences the texture of a variety of food products such as canned soup, sauces, baby foods, batter mixes etc. It is important to characterize the relationship between the structure, composition and architecture of the starch granules with its pasting behavior in order to arrive at a rational methodology to design modified starch of desirable digestion rate and texture. Five types of starch used in this study were waxy maize starch (WMS), normal maize starch (NMS), waxy rice starch (WRS), normal rice starch (NRS) and STMP cross linked normal maize starch. Evolution of volume fraction φ and pasting of 8% w/w starch suspension when heated at 60, 65, 70, 75, 80, 85 and 90 °C were characterized by particle size distribution and G’, G” in the frequency range of 0.01 to 10 Hz respectively. As expected, granule swelling was more pronounced at higher temperatures. At a fixed temperature, most of the swelling occurred within the first 5 min of heating. The pastes exhibited elastic behavior with G’ being much greater than G”. G’ increased with time for waxy maize and rice starch at all times. G’ and G’’ were found to correlated only to the temperature of pasting and not change much with the rate of heating. For WMS, WRS and STMP crosslinked NMS, G’ approached a limiting value for long heating times (30 min and above) especially at heating temperatures of 85°C and above. This behavior is believed to be due to the predominant effect of swelling at small times. For normal maize and rice starch, however, G’ reached a maximum and decreased at longer times for temperatures above 80 °C due to softening of granules as evidenced by peak force measurements. For each starch sample, the experimental data of G’ at different heating temperatures and times could be collapsed into a single curve. The limiting value of G’ at high volume fraction was related to granule size and granule interfacial energy using a foam rheology model. The interfacial free energy of granules were obtained from contact angle measurements and was employed to evaluate the limiting G’. The experimental data of G’ for all starches when subjected to different heating temperatures and times were normalized with respect to the limiting value at high volume fractions. The master curve for normalized G’ was employed to predict the evolution of G’ with time for different starches which was found to agree well with experimental data of storage modulus. A mechanistic model for starch swelling that is based on Flory Huggins polymer swelling theory was employed to predict the evolution of volume fraction of swollen granules. The model accounts for the structure and composition of different types of starches through starch-solvent interaction as quantified by static light scattering, gelatinization temperature and enthalpy of gelatinization, porosity and its variation with swelling and crosslinking of starch molecules within the granule from equilibrium swelling. Consequently, one could predict the evolution of texture of these starch suspension from the knowledge of their swelling behavior. Expressing the limiting storage modulus of complete swelling (volume fraction approaching unity) of starch suspension in terms of foam rheology, we were able to normalize the storage modulus of different types of starches with respect to its limiting value which is found to fall into a master curve. This master curve when employed along with the swelling model resulted in the successful prediction of development of texture for different types of starches. The above methodology can quantify the effects of structure and composition of starch on its pasting behavior and would therefore provide a rational guideline for modification and processing of starch-based material to obtain desirable texture and rheological properties.</p> <p> </p>

Introduktion: Att påverka de sensoriska egenskaperna hos kyckling genom att anpassa fodret kycklingarna får vid uppfödningen, är ett intressant koncept som kan leda till många möjligheter. På Bosarps gård utanför Blentarp i Skåne har man arbetat med ett sådant koncept genom att tillföra morötter och grönkål som ett komplement till basfodret.Syfte: Syftet med denna studie är att undersöka om morot och grönkål, som ett komplement till basfodret, påverkar kycklingköttets sensoriska egenskaper.Material och metod: För att ta reda på detta har två olika sensoriska skillnadstester använts, först ett duo-triotest och sedan ett partest.Resultat: Det fanns inga skillnader beträffande egenskaperna utseende och smak mellan kött från kycklingar som fötts upp med eller utan tillsats av morötter och grönkål i fodret, dock fanns det en signifikant skillnad avseende texturen. Morotskyckligen hade en fastare fibertextur.Slutsats: Det fanns en skillnad i texturen, som antingen kan förklaras av/bero på fodret, tillagningen, åldern på kycklingarna eller hanteringen av kycklingköttet efter slakt. / Introduction: Being able to influence the sensory properties of chicken by affecting the feed during breeding, is an interesting concept that can lead to many possibilities. At Bosarp's farm just outside of Blentarp in Skåne they have tried to execute this concept by adding carrots and kale as a complement to the chicken’s basic diet.Aim: The aim of this study is to investigate whether carrot and kale, as a complement to the basal diet, affect the sensory characteristics of the chicken meat.Material and method: To achieve the aim of this study two different sensory differences tests have been applied, first a duo trio test and then a two paired sample test.Results: There were no differences regarding the appearance and taste characteristics between the samples of meat from chickens bred with or without the addition of carrots and kale in the feed, but there was a significant difference regarding the texture.Conclusion: There was a difference in texture, which was either due to the feeding, the cooking, the age of the chicken or handling of the chicken meat after slaughter.

Rereuse is a circular lending system for reusable mugs that aims to replace disposable cups incafés and kiosks that sell beverage mugs. Studies from the Swedish Environmental Institute estimate that 500 to 1000 million disposable cups are used annually and that not even 1 percent of these mugs are recycled. Replacing these mugs with multiple options requires more resources, but the resources can be saved in as little as a month if used efficiently. At present, the project team considers that the flexibility and effort are too great for consumers. Therefore, the Rereuse system was developed. The system consists of three parts: smart mugs, Rereuse stations, and underlying systems that connect the mug, user, and station. The cafés register users and mugs when buying coffee. The customer takes the mug with them and then returns the mug to a return station or affiliated café. The system uses RFID to quickly scan both mugs and users, making it easy for both customers and café. The project has developed both a business plan and a prototype through a parallel process between agile project development and Stanford Design Thinking. The prototype was tested atCity Hall in Halmstad to collect data and evaluate the simplicity of the station and then complete and iterate both the business model and the station. The system has proven to be appreciated, and participating test subjects have stated that the system can have a future in society. This is because the station makes it easy for the consumer to avoid waste, littering, and unnecessary environmental impact. / Rereuse är ett cirkulärt utlåningssystem av flergångsmuggar som syftar att ersätta engångsmuggar på caféer och kiosker som säljer drycker i mugg. Undersökningar från Svenskamiljöinstitutet estimeras att 500 till 1000 miljoner engångsmuggar används årligen och att väldigtliten del av dessa muggar återvinns. Att ersätta dessa muggar med flergångsalternativ krävermer resurser men används dessa effektivt kan resurserna sparas in på så lite som en månad. I dagsläget anser projektgruppen att flexibiliteten och ansträngningen är för stor för konsumenterna. Därför utvecklades Rereuse-systemet. Systemet består av tre delar: smarta-muggar, Rereuse-stationer och bakomliggande system som kopplar ihop mugg, användare och station. Caféerna registrerar användare och mugg vid köp av kaffe, kunden tar med sig muggen och lämnar sedan tillbaka muggen i en återlämningssation eller anslutet café. Systemet använder sig av RFID för att enkelt scanna både mugg och användare och gör det därför smidigt för både kund och café. Projektet har utvecklat både affärsplan och prototyp genom en parallell process mellan agil projektutveckling och Stanford Design Thinking. Prototypen testades på Rådhuset i Halmstad för att samla data och utvärdera simpliciteten av stationen för att sedan färdigställa och iterera både affärsmodellen och stationen. Systemet har visat sig uppskattat och deltagande testpersoner har uppgett att systemet kan ha en framtid i samhället. Detta då stationen gör det enkel för konsumenten att undvika slöseri, nedskräpning och onödig miljöpåverkan.

<p>  </p> <p>Plastics are the most common polymers used in various industries. However, million tons of plastics are produced and disposed every year around the world, and part of them end up entering the environment and agricultural ecosystems in the form of microplastics. Microplastics have become an environmental and health threat to aquatic species and humans because they are small and can easily reach water bodies for municipal and agricultural uses. Microplastics have been traced in food commodities and products derived from animals and even found in bottles of drinking water. As an approach to permanently remediating microplastics, current microplastic degradation techniques, however, require high energy inputs and thus are generally not cost-efficient. High-voltage atmospheric cold plasma (HVACP) is a low-cost energy-efficient technology to produce highly reactive species that can induce physicochemical changes in polymers. This study, for the first time, used HVACP as a novel remediation strategy for microplastics. HVACP was generated by dielectric barrier discharge at 50 kV using oxygen, nitrogen, or their mixture as working gas. Two types of microplastics, polypropylene (PP) and low-density polyethylene (LDPE), were treated for 30 min, and the effect of 24-h post-treatment was also studied. The properties of HVACP-treated microplastics, including weight, particle size, crystallinity, melting point, carbonyl index (CI), and surface morphology, were comprehensively analyzed. HVACP treatments were found effective in degrading both PP and LDPE microplastics. A larger extent of degradation was observed with PP microplastics treated by O/N mixture plasma, but the nitrogen plasma-treated sample showed a higher degree of oxidation according to its CI. For PE microplastics, oxygen plasma caused more degradation, but post-treatment did not promote further oxidation. The results indicated two potential mechanisms for microplastic degradation by HVACP. LDPE microplastics were degraded by oxidative reactions caused by highly reactive oxygen species, and PP microplastics followed a hydrolytic pathway of degradation as they became more hydrophilic after HVACP treatment. This study proved that HVACP is a promising method for microplastic degradation, and thus has great potential for addressing the severe challenges of microplastics that the food and agriculture sectors are currently facing.</p>

The concept of glycemic index (GI) describes postprandial blood glucose concentration. Diets with a low GI can reduce the risk of coronary heart disease, type II diabetes and certain cancers. Bread is the main source of carbohydrates in the Swedish traditional diet, and is classified as a food with a medium to high GI. Previous studies on the subject resulted in lower GI value when adding bean extract and sourdough. The aim of the study was to develop a low GI wheat sourdough bread containing white bean flour, and to investigate the effects of different preparations, soaked, soaked and boiled, soaked and microwaved, of white bean and bread making on the content of resistant starch (RS). Three bread prototypes, containing different amounts of beans that had been soaked for 14 hours and microwaved for 6 minutes, plus a control bread were prepared in a food laboratory. RS was quantified in ingredients, dough and bread, and the in vitro GI ​​was determined for all breads. The GI for all bread prototypes was &gt; 70, and was categorized as high GI, but the in vitro glycemic load (GL) was categorized as medium (11-16). The quantification of RS content was affected by the activity of the a-amylase inhibitor found in raw white beans. Without heat preparation, the a-amylase inhibitor is active, which results in a falsely high result for RS. The process of producing a bread with a low GI using white bean flour did not succeed in this study, even though a high RS content should result in low GI. The development of low GI sourdough bread with white bean flour requires extended studies. / Begreppet glykemiskt index (GI) beskriver postprandial blodsockerkoncentration. Dieter med lågt GI kan minska risken för kranskärlssjukdom, diabetes typ II och vissa cancerformer. Bröd är den främsta källan till kolhydrater i den svenska traditionella kosten, och klassas som ett livsmedel med medelhögt till högt GI. Tidigare studier inom ämnet har visat att vid tillsats av bönextrakt och surdeg till bröd, erhålls ett lägre GI-värde. Syftet med studien var att utveckla ett vetesurdegsbröd med lågt GI innehållande mjöl från vita bönor, samt att undersöka hur innehållet av resistent stärkelse (RS) påverkas av olika beredningar av vita bönor, blötläggning, blötläggning och kokning, blötläggning och mikrovågsvärmning, samt brödtillverkning. Tre brödprototyper, innehållande olika mängd av mjöl från vita bönor som har blötlagts i 14 timmar och mikrovågsvärmda i 6 minuter, plus ett kontrollbröd framställdes i ett livsmedelslaboratorium. RS kvantifierades i ingredienser, deg och bröd, och in vitro GI bestämdes för alla bröd. GI för alla brödprototyper var &gt; 70, och kategoriserades som högt GI, men den in vitro glykemiska belastningen (GL) kategoriserades som medium (11-16). Kvantifieringen av RS-innehållet påverkades av aktiviteten hos a-amylasinhibitorn som finns i råa vita bönor. Utan värmeberedning är a-amylashämmaren aktiv, vilket ger ett felaktigt högt resultat för RS. Processen att framställa ett bröd med lågt GI med mjöl från vita bönor lyckades inte i denna studie, även om en hög RS-halt borde resultera i lågt GI. Det krävs fler utökade studier för att framställa ett surdegsbröd med lågt GI, innehållande mjöl från vita bönor.

<p dir="ltr">The impacts of processing on protein structure are of broad interest to the food science community including ingredient producers, product developers, and researchers. Processing and isolation steps induce protein structural changes which occur due to temperature based, shear, and chemical inputs, leading to denatured protein with different functionalities. However, exploration of the protein folding landscape as a way to intentionally modify protein conformation is not widely understood in food science. This particularly applies to cold denaturation, which is the structural changes in protein as the result of low temperature treatments.</p><p dir="ltr">This work has two primary goals. The first was to develop understanding of protein conformations resulting from cold denaturation and its implications for food textural properties. Pea protein was selected for this work since it is a source of plant-based protein that has recently grown in popularity and contains many hydrophobic amino acids that would make is susceptible to cold denaturation. Cold denaturation was studied using physicochemical techniques including differential scanning calorimetry, Fourier transform infrared spectroscopy, zeta potential, fluorescence spectroscopy, dynamic light scattering, and rheology. These techniques are used to characterize untreated pea protein, and proteins that have been modified using different combinations of ethanol, shear forces, acidic conditions, extrusion, and temperatures below 0°C. Significant physicochemical differences are found as the result of low temperatures, driven by an increase in surface hydrophobicity and electrostatic interactions. These differences led to protein gelation through hydrophobic forces, changing the nature of gels. Similarly, the increase in protein hydrophobicity leads to more stable emulsions from these products and unique fatty extrudates.</p><p dir="ltr">A second aim of this work developed bioinformatic models to interpret physiochemical data and provide mechanistic understanding of the process, as well as predict functional properties based on protein models. Strong correlations are found for the zeta potential, secondary structure, hydrogen bonds, and surface hydrophobicity. These models are used to convert data into physicochemical energy and used to provide reasonable estimates of mechanical properties of pea protein in extrusion, gelation, and emulsification. Together, this work shows that cold denaturation may be a useful tool for food product developers creating fatty and creamy textures. It also suggests bioinformatic modeling as a tool to estimate protein functionality, which could lead to tremendous time savings in process and product design.</p>

Le pétrissage des pâtes constitue une étape clé en panification qui conduit au développement des réseaux de gluten et d'arabinoxylanes. Lors du pétrissage, les réactions d'oxydation, pour la plupart enzymatiques, participent à l'acquisition des propriétés viscoélastiques de la pâte et contribuent à la qualité du produit final. Afin de mesurer et caractériser les réactions d'oxydations au seins de la pâte, l'objectif de ce travail de thèse est la mise au point d'un pétrin pilote, le sitoxygraphe, instrumenté pour la mesure directe de la consommation et des vitesse de consommation d'oxygène et de l'évolution du couple s'exerçant sur le bras mobile du pétrin. Ces mesures ont permis d'étudier l'influence de la composition biochimique des farines sur les consommations d'oxygène et sur les paramètres de couple, confirmant l'importance du système lipoxygénasique dans les premiers instants de pétrissage ainsi que la probable participation de réactions secondaires. Les corrélations entre les données oxygène et les paramètres de couple ainsi qu'entre les paramètres de couple du sitoxygraphe et des données rhéologiques ont mis en évidence la contribution des réactions d'oxydation dans l'acquisition des propriétés rhéologiques de la pâte. Quelques effets d'améliorants connus ont également été mesurés. Enfin, après avoir sélectionné deux laccases (polyphénoloxydases) potentiellement intéressantes en panification, leurs effets au cours du pétrissage ont été étudiés mettant en évidence un effet positif sur la consommation d'oxygène et négatif sur les paramètres de couple (probable suroxydation). L'oxydation de composés endogènes par ces enzymes via un médiateur d'oxydation constitue une voie intéressante.