Rheological characterization of typical food products
(2022) KLTM05 20221Food Technology and Nutrition (M.Sc.)
- Abstract
- The projects main goal is to increase the knowledge about food rheology at Tetra Pak and towards its’ customers. Rheology is something that affects us everyday whether we think about it or not. To the texture of the food we eat to the process design and the choice of process equipment. The project focuses on understanding viscosity related data and its importance in calculating process design related matters, such as pressure drop in pipes, choice of pump and the design of heat exchanger.
This was done by creating a chart where viscosity is plotted for a few typical food products that is used at Tetra Pak from previously measured products. A few main categories of typical food product were then chosen and products were purchased from the... (More) - The projects main goal is to increase the knowledge about food rheology at Tetra Pak and towards its’ customers. Rheology is something that affects us everyday whether we think about it or not. To the texture of the food we eat to the process design and the choice of process equipment. The project focuses on understanding viscosity related data and its importance in calculating process design related matters, such as pressure drop in pipes, choice of pump and the design of heat exchanger.
This was done by creating a chart where viscosity is plotted for a few typical food products that is used at Tetra Pak from previously measured products. A few main categories of typical food product were then chosen and products were purchased from the market and measured on a rheometer to get viscosity data by using using the linear regression of the power law model.
The project also resulted in a video explaining the basics of food rheology, aimed towards understanding why using rheometers to measure the viscosity to chose process equipment is important and explaining a few fundamtental rheological behaviours. The target audience of the video where people within the food industry with little knowledge about food rheology. (Less)
Please use this url to cite or link to this publication:
http://lup.lub.lu.se/student-papers/record/9098222
- author
- Isendahl, Hanna LU
- supervisor
- organization
- course
- KLTM05 20221
- year
- 2022
- type
- H2 - Master's Degree (Two Years)
- subject
- keywords
- Rheological behaviour, power law model, pressure drop in pipes, shear thinning, food engineering
- language
- English
- id
- 9098222
- date added to LUP
- 2022-08-26 14:00:06
- date last changed
- 2022-08-26 14:00:06
@misc{9098222,
abstract = {{The projects main goal is to increase the knowledge about food rheology at Tetra Pak and towards its’ customers. Rheology is something that affects us everyday whether we think about it or not. To the texture of the food we eat to the process design and the choice of process equipment. The project focuses on understanding viscosity related data and its importance in calculating process design related matters, such as pressure drop in pipes, choice of pump and the design of heat exchanger.
This was done by creating a chart where viscosity is plotted for a few typical food products that is used at Tetra Pak from previously measured products. A few main categories of typical food product were then chosen and products were purchased from the market and measured on a rheometer to get viscosity data by using using the linear regression of the power law model.
The project also resulted in a video explaining the basics of food rheology, aimed towards understanding why using rheometers to measure the viscosity to chose process equipment is important and explaining a few fundamtental rheological behaviours. The target audience of the video where people within the food industry with little knowledge about food rheology.}},
author = {{Isendahl, Hanna}},
language = {{eng}},
note = {{Student Paper}},
title = {{Rheological characterization of typical food products}},
year = {{2022}},
}