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Olsson, V., Gerberich, J. & Håkansson, A. (2018). Food and meal science: creating a learning environment that promotes creativity. In: : . Paper presented at The 16th ICIE Conference: Excellence, Innovation, & Creativity in Basic-Higher Education & Psychology. Latest Development in Research & Practices.
Åpne denne publikasjonen i ny fane eller vindu >>Food and meal science: creating a learning environment that promotes creativity
2018 (engelsk)Konferansepaper, Oral presentation with published abstract (Annet vitenskapelig)
Abstract [en]

Food and Meal Science is an interdisciplinary research and education field at Kristianstad University with a vision to create a sustainable and healthy society. The field includes the areas “Nutrition and Health”, “Food Science” and “Food Culture and Communication” and is based on science, craftsmanship and creativity. Developing the creative elements of our educations is currently a strategic focus. Psychology literature points to the importance of self-efficacy, i.e. the belief in one’s own ability, for successfully achieving creative outcomes (Tierney and Farmer, 2002). Research in the intersection between education and psychology have reveled effective methods for supporting the development of creative self-efficacy, e.g. allowing students to experience mastery and working with verbally ensuring students of their creative abilities (Mathisen & Bronnik, 2009). It could be hypothesized that teaching inspired by these principles will markedly increase creative self-efficacy and hence creativity among our students as well.

With the overall goal to develop shared knowledge and to improve contextual factors to create a learning environment that promotes creativity a questionnaire for monitoring creative self-efficacy levels among students over time has been developed through adaptation of Tierney and Farmers (2002) method in order to measure how our teaching methods influence creative self-efficay. The questionnaire has been presented to approximately 40 students in the study programs connected to Food- and Meal Science.

The results from the questionnaire as well as course evaluations will be used as a starting point to improve contextual factors and to create a learning environment that support creativity.

HSV kategori
Identifikatorer
urn:nbn:se:hkr:diva-18280 (URN)
Konferanse
The 16th ICIE Conference: Excellence, Innovation, & Creativity in Basic-Higher Education & Psychology. Latest Development in Research & Practices
Tilgjengelig fra: 2018-06-25 Laget: 2018-06-25 Sist oppdatert: 2018-09-03bibliografisk kontrollert
Olsson, V., Håkansson, A., Purhagen, J. & Wendin, K. (2018). The effect of emulsion intensity on selected sensory and instrumental texture properties of full-fat mayonnaise. Foods, 7(1)
Åpne denne publikasjonen i ny fane eller vindu >>The effect of emulsion intensity on selected sensory and instrumental texture properties of full-fat mayonnaise
2018 (engelsk)Inngår i: Foods, E-ISSN 2304-8158, Vol. 7, nr 1Artikkel i tidsskrift (Fagfellevurdert) Published
Abstract [en]

Varying processing conditions can strongly affect the microstructure of mayonnaise, opening up new applications for the creation of products tailored to meet different consumer preferences. The aim of the study was to evaluate the effect of emulsification intensity on sensory and instrumental characteristics of full-fat mayonnaise. Mayonnaise, based on a standard recipe, was processed at low and high emulsification intensities, with selected sensory and instrumental properties then evaluated using an analytical panel and a back extrusion method. The evaluation also included a commercial reference mayonnaise. The overall effects of a higher emulsification intensity on the sensory and instrumental characteristics of full-fat mayonnaise were limited. However, texture was affected, with a more intense emulsification resulting in a firmer mayonnaise according to both back extrusion data and the analytical sensory panel. Appearance, taste and flavor attributes were not affected by processing.

Emneord
Mayonnaise; emulsification; sensory evaluation; texture; processing
HSV kategori
Identifikatorer
urn:nbn:se:hkr:diva-17813 (URN)10.3390/foods7010009 (DOI)000424479000009 ()29342128 (PubMedID)
Tilgjengelig fra: 2018-01-19 Laget: 2018-01-19 Sist oppdatert: 2018-02-22bibliografisk kontrollert
Håkansson, A. (2017). Are food advertisements promoting more unhealthy foods and beverages over time?: evidence from three Swedish food magazines, 1995-2014. Ecology of Food and Nutrition, 56(1), 45-61
Åpne denne publikasjonen i ny fane eller vindu >>Are food advertisements promoting more unhealthy foods and beverages over time?: evidence from three Swedish food magazines, 1995-2014
2017 (engelsk)Inngår i: Ecology of Food and Nutrition, ISSN 0367-0244, E-ISSN 1543-5237, Vol. 56, nr 1, s. 45-61Artikkel i tidsskrift (Fagfellevurdert) Published
Abstract [en]

Unhealthy food in advertising has been suggested as a mediator for the increase in diet-related illness. This study quantitatively investigates changes in food advertising between 1995 and 2014 in terms of food categories promoted, macronutrient content, and percentage of foods classified as heathy or unhealthy from a sample of 7,199 ads from three Swedish food magazines. With the exception of increased alcoholic beverage and decreased carbohydrate-rich-food promotion, no monotonic trends of increasingly unhealthy food advertisement are found. From these findings, it is argued that food magazine advertising is not a mediator of the adverse dietary trend.

Emneord
Food advertising, media, nutrition, obesity, Sweden, time trend
HSV kategori
Identifikatorer
urn:nbn:se:hkr:diva-16565 (URN)10.1080/03670244.2016.1256286 (DOI)000392649000004 ()27880047 (PubMedID)
Tilgjengelig fra: 2017-02-27 Laget: 2017-02-27 Sist oppdatert: 2017-09-07bibliografisk kontrollert
Håkansson, A., Arlov, D., Carlsson, F. & Innings, F. (2017). Hydrodynamic difference between inline and batch operation of a rotor-stator mixer head: a CFD approach. Canadian Journal of Chemical Engineering, 95(4), 806-816
Åpne denne publikasjonen i ny fane eller vindu >>Hydrodynamic difference between inline and batch operation of a rotor-stator mixer head: a CFD approach
2017 (engelsk)Inngår i: Canadian Journal of Chemical Engineering, ISSN 0008-4034, E-ISSN 1939-019X, Vol. 95, nr 4, s. 806-816Artikkel i tidsskrift (Fagfellevurdert) Published
Abstract [en]

Rotor-stator mixers (RSMs) can be operated in either batch or inline mode. When operating a rotor-stator geometry in batch mode, it typically experiences an order of magnitude higher volumetric flow through the stator than in inline mode. This is expected to cause differences in the flow and turbulence in the rotor-stator region. This study uses computational fluid dynamics (CFD) to study the hydrodynamic differences in and near the stator hole as a function of volumetric flow rates between those experienced in inline and batch modes of operation. It is concluded that both radial flow profiles and turbulent kinetic energy across a range of rotor speeds and flow rates can be described by a velocity ratio: average tangential fluid velocity in the stator hole divided by the rotor tip speed. Moreover, the position where dissipation of turbulent kinetic energy takes place-and hence the effective region of dispersion or mixing-differs between the two modes of operation. The relative importance of the two regions can be described in terms of the velocity ratio and the transition can be predicted based on the relative power input due to rotational and pumping power of the mixer. This study provides a starting point for understanding differences between emulsification efficiency between inline and batch modes of operation with relevance for both equipment design and process scale-up.

Emneord
Rotor-stator mixer, emulsification, fluid flow, mixing, turbulence
HSV kategori
Identifikatorer
urn:nbn:se:hkr:diva-16698 (URN)10.1002/cjce.22718 (DOI)000398079200022 ()
Forskningsfinansiär
Knowledge Foundation, 20150023
Tilgjengelig fra: 2017-05-03 Laget: 2017-05-03 Sist oppdatert: 2017-11-15bibliografisk kontrollert
Olsson, V., Håkansson, A., Forsberg, S., Purhagen, J., Svensson, T. & Wendin, K. (2017). Mayonnaise processed for appealing sensory properties. In: Bent Egberg Mikkelsen, Kwabena Titi Ofei,Tenna Doktor Olsen Tvedebrink, Annette Quinto Romani, Frantisek Sudzina (Ed.), PROCEEDINGS 10th International Conference on Culinary Arts and Sciences: exploring future foodscapes . Paper presented at 10th International Conference on Culinary Arts and Sciences (pp. 392). Köpenhamn
Åpne denne publikasjonen i ny fane eller vindu >>Mayonnaise processed for appealing sensory properties
Vise andre…
2017 (engelsk)Inngår i: PROCEEDINGS 10th International Conference on Culinary Arts and Sciences: exploring future foodscapes / [ed] Bent Egberg Mikkelsen, Kwabena Titi Ofei,Tenna Doktor Olsen Tvedebrink, Annette Quinto Romani, Frantisek Sudzina, Köpenhamn, 2017, s. 392-Konferansepaper, Oral presentation with published abstract (Annet vitenskapelig)
Abstract [en]

Introduction

Mayonnaise is an oil in water emulsion, generally produced in high intensity rotor-stator mixers. The taste and texture is appreciated by consumers but local markets value different sensory properties. The effects of processing conditions on appearance, texture and taste are not fully understood. However, it can be hypothesized to primarily depend on mixing intensity (i.e. the rotor tip-speed) and processing time (i.e. the average number of rotor-stator passages)

1. The aim of this study was to evaluate the effect of mixing intensity on the characteristics of mayonnaise.

Methods

A standard recipe for mayonnaise was processed in a rotor-stator mixer using two different mixing intensities (rotor tip-speeds of 4.7 m/s and 7.1 m/s). The processing time was chosen to give the same number of average rotor-stator passages for each rotor speed. Sensory properties were profiled using a trained analytical panel

2 in a sensory laboratory (ISO 8589). Texture was measured instrumentally as curdled consistency by back extrusion (TVT Texture Analyzer, Perten Instruments)3.

Results

The higher mixing intensity (7.1 m/s) led to a more yellow appearance compared to the lower intensity (4.7 m/s). It also resulted in higher resistance to stirring when assessed by the panel and a higher Peak Force A (N) and Adhesiveness (J) measured instrumentally. No effect on taste-related sensory properties was found.

Conclusion

By varying the mixing speed the appearance and texture of mayonnaise was affected, a higher mixing intensity led to a more yellow and firm product. The alterations in processing conditions had no effect on the taste of the mayonnaise.

References

1. Håkansson, A., Chaudhry, Z., Innings, F. Model emulsions to study the mechanism of industrial mayonnaise emulsification. Food and Bioproducts Processing 2016;98: 189-195.

2. Institute SS. Sensory analysis – Methodology – General guidance for establishing a sensory profile (ISO 13299:2016). Stockholm, Sweden: SIS, Swedish Standards Institute; 2016.

3. Perten Instrument Method Description. TVT Method 24-01.01.

sted, utgiver, år, opplag, sider
Köpenhamn: , 2017
Emneord
Mayonnaise, emulsification, appearance, texture, taste, rotor-stator mixing
HSV kategori
Identifikatorer
urn:nbn:se:hkr:diva-17057 (URN)
Konferanse
10th International Conference on Culinary Arts and Sciences
Merknad

Har finansierats av interna forskn ingsmedel Högskolan Kristianstad.

Tilgjengelig fra: 2017-07-27 Laget: 2017-07-27 Sist oppdatert: 2017-08-09bibliografisk kontrollert
Håkansson, A. (2017). Professor: därför är skatt på socker fel väg. Svenska dagbladet (31 januari)
Åpne denne publikasjonen i ny fane eller vindu >>Professor: därför är skatt på socker fel väg
2017 (svensk)Inngår i: Svenska dagbladet, ISSN 1101-2412, nr 31 januariArtikkel i tidsskrift, News item (Annet (populærvitenskap, debatt, mm)) Published
HSV kategori
Identifikatorer
urn:nbn:se:hkr:diva-16480 (URN)
Tilgjengelig fra: 2017-01-31 Laget: 2017-01-31 Sist oppdatert: 2017-01-31bibliografisk kontrollert
Håkansson, A. (2017). Scale-down failed: dissimilarities between high-pressure-homogenizers of different scales due to failed mechanistic matching. Journal of Food Engineering, 195, 31-39
Åpne denne publikasjonen i ny fane eller vindu >>Scale-down failed: dissimilarities between high-pressure-homogenizers of different scales due to failed mechanistic matching
2017 (engelsk)Inngår i: Journal of Food Engineering, ISSN 0260-8774, E-ISSN 1873-5770, Vol. 195, s. 31-39Artikkel i tidsskrift (Fagfellevurdert) Published
Abstract [en]

The high-pressure homogenizer (HPH) is used extensively in the processing of non-solid foods. Food researchers and producers use HPHs of different scales, from laboratory-scale (∼10 L/h) to the largest production-scale machines (∼50 000 L/h). Hence, the process design and interpretation of academic findings regarding industrial condition requires an understanding of differences between scales. This contribution uses theoretical calculations to compare the hydrodynamics of the different scales and interpret differences in the mechanism of drop-breakup.

Results indicate substantial differences between HPHs of different scales. The laboratory-scale HPH operates in the laminar regime whereas the production-scale is in the fully turbulent regime. The smaller scale machines are also less prone to cavitation and differ in their pressure profiles. This suggest that the HPHs of different scales should be seen as principally different emulsification processes. Conclusions on the effect or functionality of a HPH can therefore not readily be translate between scales.

Emneord
High-pressure homogenization;Scale-up; Emulsification; Fluid dynamics; Fragmentation
HSV kategori
Identifikatorer
urn:nbn:se:hkr:diva-16114 (URN)10.1016/j.jfoodeng.2016.09.019 (DOI)000389111100004 ()
Tilgjengelig fra: 2016-09-29 Laget: 2016-09-29 Sist oppdatert: 2017-11-21bibliografisk kontrollert
Håkansson, A. & Innings, F. (2017). The dissipation rate of turbulent kinetic energy and its relation to pumping power in inline rotor-stator mixers. Chemical Engineering and Processing, 115, 46-55
Åpne denne publikasjonen i ny fane eller vindu >>The dissipation rate of turbulent kinetic energy and its relation to pumping power in inline rotor-stator mixers
2017 (engelsk)Inngår i: Chemical Engineering and Processing, ISSN 0255-2701, E-ISSN 1873-3204, Vol. 115, s. 46-55Artikkel i tidsskrift (Fagfellevurdert) Published
Abstract [en]

The theoretical understanding of inline rotor-stator mixer (RSM) efficiency, described in terms of the dissipation rate of turbulent kinetic energy as a function of mixer design and operation, is still poor. As opposed to the correlations for shaft power draw, where a substantial amount of experimental support for the suggested correlations exists, the previously suggested correlations for the dissipation rate of turbulent kinetic energy have not been experimentally validated based on primary hydrodynamic measurements. This study uses energy conservation to reformulate the previously suggested dissipation rate correlations in terms of pumping power which allows for empirical testing. The dimensionless pumping power of three investigated geometrically dissimilar inline RSMs were found to be qualitatively similar to that of centrifugal pumps and decrease linearly with the inline RSM flow number. The previously suggested models for turbulent dissipation in inline RSMs are inconsistent with this observation. Using this reformulation approach, the previously suggested correlation for power-draw is extended to a correlation for dissipation. A new model is suggested based on conservation of energy and angular momentum, and the empiric pumping power relationship. The new model compares well to CFD simulations of total dissiaption and show reasonable agreement to emulsification drop size scaling.

Emneord
Rotor-stator mixers, High shear mixers, Dissipation rate of turbulent kinetic energy, Turbulence, Emulsification, Mixing, Pumping power
HSV kategori
Identifikatorer
urn:nbn:se:hkr:diva-16789 (URN)10.1016/j.cep.2017.01.007 (DOI)000399850500006 ()
Forskningsfinansiär
Knowledge Foundation, 20150023
Tilgjengelig fra: 2017-05-24 Laget: 2017-05-24 Sist oppdatert: 2017-11-02bibliografisk kontrollert
Mortensen, H. H., Innings, F. & Håkansson, A. (2017). The effect of stator design on flowrate and velocity fields in a rotor-stator mixer: an experimental investigation. Chemical engineering research & design, 121, 245-254
Åpne denne publikasjonen i ny fane eller vindu >>The effect of stator design on flowrate and velocity fields in a rotor-stator mixer: an experimental investigation
2017 (engelsk)Inngår i: Chemical engineering research & design, ISSN 0263-8762, E-ISSN 1744-3563, Vol. 121, s. 245-254Artikkel i tidsskrift (Fagfellevurdert) Published
Abstract [en]

Rotor-stator mixers (RSMs) are available in different designs, e.g. with different number of stator slots and slot dimensions. However, the relationship between stator design and the RSM hydrodynamics is not well understood. Consequently, manufacturers still base design and stator screen recommendations on trial-and-error.

This study reports experimental measurements of how the flowrate through the stator slots, and velocity profiles in the region of relevance for mixing and breakup, is influenced by the stator slot width, using particle image velocimetry. It is concluded that the flowrate can be described by a design dependent flow number for all investigated geometries and that the flow number decreases with increasing slot width. Moreover, by studying the velocity profiles at different rotor speeds and designs, it is concluded that the velocity profile, its skewness and the proportion of back-flow (fluid re-entering the slot) scales with the flow number of the design. This suggests that the flow number, in addition to rotor speed, is a highly relevant parameter for describing the effect of design on batch RSM hydrodynamics.

HSV kategori
Identifikatorer
urn:nbn:se:hkr:diva-16613 (URN)10.1016/j.cherd.2017.03.016 (DOI)000401201100021 ()
Forskningsfinansiär
Knowledge Foundation, 20150023
Tilgjengelig fra: 2017-03-28 Laget: 2017-03-28 Sist oppdatert: 2017-11-10bibliografisk kontrollert
Håkansson, A. (2016). Experimental methods for measuring coalescence during emulsification: a critical review. Journal of Food Engineering, 178, 47-59
Åpne denne publikasjonen i ny fane eller vindu >>Experimental methods for measuring coalescence during emulsification: a critical review
2016 (engelsk)Inngår i: Journal of Food Engineering, ISSN 0260-8774, E-ISSN 1873-5770, Vol. 178, s. 47-59Artikkel, forskningsoversikt (Fagfellevurdert) Published
Abstract [en]

Emulsification is a common process in the production in many non-solid foods. These food-emulsions often have high disperse phase volume fractions and slow emulsifier dynamics, giving rise to substantial coalescence during emulsification. Optimal design and operation of food-emulsification requires experimental methods to study how emulsification in general and coalescence in particular progresses under different conditions. Methods for coalescence quantification during emulsification has been suggested in literature but they are rarely used in food-emulsification research. This contribution offers a critical review of the different methods that have been suggested with special emphasis on their applicability to technical food-emulsification. The methods are critically compared in terms of design limitations, degree of quantification and applicability. A state-of-the-art in the form of two methods is identified and guidelines for their application are suggested. (C) 2016 Elsevier Ltd. All rights reserved.

Emneord
Food-emulsion, emulsification, coalescence, population balance model, coalescence rate, coalescence frequency
HSV kategori
Identifikatorer
urn:nbn:se:hkr:diva-15398 (URN)10.1016/j.jfoodeng.2016.01.006 (DOI)000372384800006 ()
Forskningsfinansiär
Knowledge Foundation, 20150023
Tilgjengelig fra: 2016-04-15 Laget: 2016-04-15 Sist oppdatert: 2017-11-30bibliografisk kontrollert
Organisasjoner
Identifikatorer
ORCID-id: ORCID iD iconorcid.org/0000-0002-0002-661X