Liquids in powder form to enhance mixing homogeneity for low fat/water containing food composites

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Author
Slettengren, Katarina
Date
2015
Type
    Doctoral Thesis
Rights / license
In Copyright - Non-Commercial Use Permitted
Permanent link
https://doi.org/10.3929/ethz-a-010515037
Publication status
published
External links
Search print copy at ETH Library
Contributors
Examiner: Ahrné, Lilia
Examiner: Windhab, Erich J.
Publisher
ETH-Zürich
Subject
PULVERFÖRMIGE LEBENSMITTEL + GRANULIERTE LEBENSMITTEL (LEBENSMITTELINDUSTRIE); FLÜSSIGER ZUSTAND (CHEMIE); GEFRIERTROCKNEN (VERFAHRENSTECHNIK); MISCHEN VON STOFFEN (CHEMISCHE VERFAHRENSTECHNIK); RÜHREN + HOMOGENISIEREN + RÜHRVORRICHTUNGEN (VERFAHRENSTECHNIK); POWDERED FOODS + GRANULATED FOODS (FOOD INDUSTRY); LIQUID STATE OF SUBSTANCE (CHEMISTRY); FREEZE DRYING (PROCESS ENGINEERING); MIXING (CHEMICAL ENGINEERING); STIRRING + HOMOGENIZATION + STIRRING DEVICES (PROCESS ENGINEERING)
Organisational unit
02070 - Dep. Gesundheitswiss. und Technologie / Dep. of Health Sciences and Technology
03345 - Windhab, Erich Josef (emeritus) / Windhab, Erich Josef (emeritus)  
Notes
Diss., Eidgenössische Technische Hochschule ETH Zürich, Nr. 22899.
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