| 1. |
- Andreas, Molnar, et al.
(författare)
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Isbrytning med svävarfarkoster
- 1979
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Rapport (övrigt vetenskapligt/konstnärligt)abstract
- Consumer report ("avnämarrapport" in Swedish) for a research foundation (Styrelse för Teknisk Utveckling STU Stockholm eller Transportforskningsdelegationen TDF Stockholm). A comment: As was the praxis during this (early) period of time at Chalmers University of Technology, as well as probably at some other universities. This means that frequent and vast academic publication by means of e.g. conference papers and refereed contributions to scientific journals was almost unheard of. At least so for some of the applied science disciplines (today are the situation indeed very different) (i.e. earlier was the publication in many respects focused on trying to satisfy the executive administrator the research foundation in question).
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| 2. |
- Molnar, Andreas, et al.
(författare)
-
Naturgas i Sverige
- 1978
-
Rapport (övrigt vetenskapligt/konstnärligt)abstract
- Consumer report ("avnämarrapport" in Swedish) for a research foundation (Transportforskningsdelegationen TFD, Stockholm). A comment: As was the praxis during this (early) period of time at Chalmers University of Technology, as well as probably at some other universities. This means that frequent and vast academic publication by means of e.g. conference papers and refereed contributions to scientific journals was almost unheard of. At least so for some of the applied science disciplines (today are the situation indeed very different) (i.e. earlier was the publication in many respects focused on trying to satisfy the executive administrator the research foundation in question).
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| 3. |
- Thomas, Ottosson, et al.
(författare)
-
Bedömning av basidé till nytt materialhanteringssystem
- 1977
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Rapport (övrigt vetenskapligt/konstnärligt)abstract
- Consumer report (avnämarrapport in Swedish) for the company/person who financed this evaluation report (trough Kontaktsekretarier vid Chalmers Tekniska Högskola, Göteborg).
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| 4. |
- Pettersson, Hans-Åke, et al.
(författare)
-
Blomatic. Ett alternativ
- 1978
-
Rapport (övrigt vetenskapligt/konstnärligt)abstract
- Consumer report ("avnämarrapport" in Swedish) for the company who financed this evaluation report.
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| 5. |
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| 6. |
- Wall, Göran, 1951-
(författare)
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Exergy - a useful concept within resource accounting
- 1977
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Rapport (övrigt vetenskapligt/konstnärligt)abstract
- Anxiety concerning the problems of energy and resources hasled to a rapid increase in the interest in describing andunderstanding the conversion processes of energy and otherresources in society. To be able to understand the procedure ofthese conversion processes it is important that useful conceptsare available. I hope that this report will be a help in thedevelopment of such concepts.
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| 7. |
- Tornberg, Eva, et al.
(författare)
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Functional Characterization of Protein Stabilized Emulsions: Effect of Processing.
- 1977
-
Ingår i: Journal of Food Science. - : Wiley. - 0022-1147 .- 1750-3841. ; 42:2, s. 468-472
-
Tidskriftsartikel (refereegranskat)abstract
- In order to evaluate the emulsifying characteristics of a protein the effect of processing of a protein stabilized soybean oil‐in‐water emulsion on the creaming stability of the emulsion was investigated. Three protein systems were used, namely soybean protein isolate, sodium caseinate and whey protein concentrate (WPC). The effects of four different types of emulsifying equipment, an ultra‐turrax, a Sorvall omnimixer, a valve homogenizer and an ultrasonic apparatus were studied. It was found that the type of emulsifying apparatus, the emulsifying time and intensity had a marked influence on the properties of the protein stabilized emulsions. It was demonstrated for all the types of apparatus and proteins used, that by increasing emulsifying intensity and time better emulsions, when characterized by the creaming method, are obtained up to a certain limit whereupon there is nothing to be gained by an additional increase of these factors. The necessary emulsifying intensity and time to obtain a certain stability range differed considerably according to the various proteins investigated as well as environmental conditions. This intensity‐time dependence may be considered as an emulsifying characteristic of the protein.
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| 8. |
- Tornberg, Eva
(författare)
-
Functional Characterization of Protein Stabilized Emulsions: Emulsifying Behaviour of Proteins in a Valve Homogenizer.
- 1978
-
Ingår i: Journal of the Science of Food and Agriculture. - : Wiley. - 1097-0010 .- 0022-5142. ; 29:10, s. 867-879
-
Tidskriftsartikel (refereegranskat)abstract
- Protein stabilised emulsions have been prepared in a valve homogeniser incorporated into a recirculating emulsification system, where the power input and number of passes have been varied. The food proteins studied were a soy‐bean protein isolate, a whey protein concentrate (WPC) and a sodium caseinate. The emulsions obtained were characterized in terms of particle size distribution and amount of protein adsorbed on to the fat surface (protein load). Generally, the final fat surface area of the emulsions obtained increases more as a function of power input than as a function of number of passes. Distribution width, cs, decreases mostly with increasing power supply and number of passes, but at the highest power input cs increases. The protein load on the fat globules is largely determined by the fat surface area and by the type of protein adsorbed. The soy proteins give a high protein load and the caseinates give a low protein adsorption at small fat surface areas created. This relation is reversed at large surface areas of the fat globules. The relation between percentage protein adsorbed from bulk as a function of surface area suggests that the caseinates mainly cover the newly created interface by adsorption from the bulk, whereas the soy proteins fulfil this task mostly by spreading at the interface. Salt addition to 0.2M‐NaCl enhances protein adsorption at the fat globule interface in the case of soy protein and caseinate, but for the whey proteins protein load is higher in distilled water.
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| 9. |
- Tornberg, Eva
(författare)
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Functional Characterization of Protein Stabilized Emulsions: Standardized Emulsifying Procedure.
- 1978
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Ingår i: Journal of Food Science. - : Wiley. - 0022-1147 .- 1750-3841. ; 43:5, s. 1553-1558
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Tidskriftsartikel (refereegranskat)abstract
- Dr. Anne‐Marie Hermansson is heartily thanked for her kind interest in this work, and Dr. P. Walstra is thanked for his valuable comments. The authors are also much indebted to Ing. Ernst Braun for valuable advice during the construction of the emulsifying apparatus and for making the construction drawings. The practical construction work of the valve homogenizer and the ultra‐turrax by Jan Walter and Sune Jonsson, respectively, is gratefully acknowledged. The authors also thank Mr. Dennis Jansson for the construction of the electronic unit of the calorimeter. The investigations were made possible by grants from the Swedish Board for Technical Development. and this financial support is gratefully acknowledged.
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| 10. |
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