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162 results on '"Tornberg Eva"'

1. Application of Cfd-Based Correction Factors to Increase the Accuracy of Flow Curve Determination in A Couette Rheometer

Author

Hamedi Naser, Revstedt Johan, Tornberg Eva, and Innings Fredrik

Subjects
couette rheometer, cfd, inverse problem, fluid properties, correction, power-law fluid, Materials of engineering and construction. Mechanics of materials, TA401-492
Abstract

The measurement and the investigation of the errors in a Couette rheometer have been a topic of considerable interest in many rheometric studies. In the present study, a more accurate predictor-corrector method based on CFD and the analytical solution of the problem is described. Comparing to the previous CFD-based method, in addition to considering the effect of the end parts, the presented correction factors also take into account the effect of the wide gap into a single coefficient. The correction factors are computed for both Newtonian and non-Newtonian fluids in wide and narrow gap rheometry. Results showed that the shear rate distribution across the gap is highly non-linear in non-Newtonian wide gap rheometry. Moreover, for very shear thinning fluid i.e. n < 0.4 in narrow gap rheometry, there is a need to apply correction factor to the calculated fluid properties. Comparing the presented CFD approach and the current approach, the correction factor can be enhanced up to 16% depending on the fluid behavior and the gap distance.

Published
2016
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10. Lipid oxidation inhibition capacity of plant extracts and powders in a processed meat model system

Author

Burri, Stina C.M., primary, Ekholm, Anders, additional, Bleive, Uko, additional, Püssa, Tõnu, additional, Jensen, Martin, additional, Hellström, Jarkko, additional, Mäkinen, Sari, additional, Korpinen, Risto, additional, Mattila, Pirjo H., additional, Radenkovs, Vitalijs, additional, Segliņa, Dalija, additional, Håkansson, Åsa, additional, Rumpunen, Kimmo, additional, and Tornberg, Eva, additional

Published
2020
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18. Dr. Eric Dransfield, 1946–2018

Author

Purslow, Peter P., primary, Wood, Jeff D., additional, Warner, Robyn D., additional, Puolanne, T. Eero J., additional, Tornberg, Eva, additional, Brüggemann, Dagmar A., additional, and Simmons, Nicola, additional

Published
2018
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20. Potato protein, starch, rapeseed oil lead to potato-based milk beverage

Author

Tornberg, Eva

Subjects
Soy milk, Consumer groups, Biotechnology industry, Business, Food and beverage industries
Abstract

Consumers are catching onto plant-based products. There's soy milk, as well as milk made with almonds or rice. Now there's potato-based milk. Many consumers have milk or dairy-product allergies, and [...]

Published
2018

21. Impact of cell wall-degrading enzymes on water-holding capacity and solubility of dietary fibre in rye and wheat bran

Author

Petersson, Karin, Nordlund, Emilia, Tornberg, Eva, Eliasson, Ann-Charlotte, and Buchert, Johanna

Subjects
Enzymatic hydrolysis, digestive, oral, and skin physiology, food and beverages, physicochemical properties, rye bran, wheat bran
Abstract

BACKGROUND: Rye and wheat bran were treated with several xylanases and endoglucanases, and the effects on physicochemical properties such as solubility, viscosity, water‐holding capacity and particle size as well as the chemical composition of the soluble and insoluble fractions of the bran were studied. A large number of enzymes with well‐defined activities were used. This enabled a comparison between enzymes of different origins and with different activities as well as a comparison between the effects of the enzymes on rye and wheat bran.RESULTS: The xylanases derived from Bacillus subtilis were the most effective in solubilising dietary fibre from wheat and rye bran. There was a tendency for a higher degree of degradation of the soluble or solubilised dietary fibre in rye bran than in wheat bran when treated with most of the enzymes.CONCLUSION: None of the enzymes increased the water‐holding capacity of the bran or the viscosity of the aqueous phase. The content of insoluble material decreased as the dietary fibre was solubilised by the enzymes. The amount of material that may form a network to retain water in the system was thereby decreased.

Published
2013

23. Simulation of a design of a lab scale Radio frequency heating unit of hamburgers

Author

Rayner, Marilyn and Tornberg, Eva

Subjects
Food Engineering
Abstract

With regard to efficient food processing and cost effective production lines, Radio Frequency (RF) heating is a prime example. Thermal processing of food has gained an ever growing importance as food manufactures strive after increasing the number and quality of value added products on the market. Solid food, such as meat and vegetables, is more difficult to heat efficiently since it cannot be pumped or stirred. This is an area where RF cooking can provide significant benefits due to the volumetric nature of dielectric heating. Since heat is generated internally in the product, by inducing an electric field through the food, which acts as a dielectric material, and does not rely on conduction, convection or radiation, heating takes place evenly in the product without temperature gradients. RF is also superior to micro-wave heating in this respect as the wave can penetrate food items up to several meters in diameter whereas the penetration is limited to a few centimeters at micro-wave frequencies. This means that there are no hot-spots, cold-spots or overcooking of surfaces and the total time is significantly reduced and losses are minimized.

Published
2006

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