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Fjelkner, A., Håkansson, A. & Rosander, P. (2019). Do personality traits matter?: a comparative study of student preferences for TLAs and assessment modes in two different majors. Teaching & Learning Inquiry, 7(1), 78-102
Open this publication in new window or tab >>Do personality traits matter?: a comparative study of student preferences for TLAs and assessment modes in two different majors
2019 (English)In: Teaching & Learning Inquiry, Vol. 7, no 1, p. 78-102Article in journal (Refereed) Published
Abstract [en]

What, then, do we need to know about our students to better provide for more equitable outcomes? Who will succeed depend on many factors, and student personality traits is one factor less discussed in the engagement and First year experience literature. The aim of this study is to add to the teaching in higher education discussion by exploring how student differ regarding personality traits profile (IPIP-NEO-PI test; Goldberg, 1999), approaches to learning (R-SPQ-2F test; Biggs, Kember & Leung, 2001), and preference for teaching and learning activites and assessment modes. The on-line survey study was carried out in a small, teaching intensive Swedish university on students in a Business (n=144) and Pre-school teacher education program (n=179). Findings were that there seem to be systematic differences between the types of modes preferred, and also significant differences between the two majors regarding learning approach, motive and strategy. Findings are discussed in relation to Jarvis’ (2010) model of learning and disjuncture, Biesta’s (2005) discussion on educational relationships and risk, and Trowler’s (2008) concept of teaching and learning regimes (TLRs). There are two clear risks that teachers and curriculum developers face. First, teachers who are new or come from a different TLR may face the risk of alienating students and exposing them to extreme anxiety if using TLAs and assessment modes students are uncomfortable with and unused to. Second, teachers and curriculum developers run the risk of not challenging students enough, thus depriving them of valuable learning experiences.

Keywords
Personality traits, Assessment modes, Teaching and Learning Activities, Approaches to Learning, Preferences
National Category
Educational Sciences
Identifiers
urn:nbn:se:hkr:diva-20142 (URN)10.20343/teachlearninqu.7.1.6 (DOI)
Available from: 2019-12-03 Created: 2019-12-03 Last updated: 2020-03-06Bibliographically approved
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.
Open this publication in new window or tab >>Food and meal science: creating a learning environment that promotes creativity
2018 (English)Conference paper, Oral presentation with published abstract (Other academic)
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.

National Category
Learning
Identifiers
urn:nbn:se:hkr:diva-18280 (URN)
Conference
The 16th ICIE Conference: Excellence, Innovation, & Creativity in Basic-Higher Education & Psychology. Latest Development in Research & Practices
Available from: 2018-06-25 Created: 2018-06-25 Last updated: 2018-09-03Bibliographically approved
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)
Open this publication in new window or tab >>The effect of emulsion intensity on selected sensory and instrumental texture properties of full-fat mayonnaise
2018 (English)In: Foods, E-ISSN 2304-8158, Vol. 7, no 1Article in journal (Refereed) 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.

Keywords
Mayonnaise; emulsification; sensory evaluation; texture; processing
National Category
Natural Sciences
Identifiers
urn:nbn:se:hkr:diva-17813 (URN)10.3390/foods7010009 (DOI)000424479000009 ()29342128 (PubMedID)
Available from: 2018-01-19 Created: 2018-01-19 Last updated: 2018-02-22Bibliographically approved
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
Open this publication in new window or tab >>Are food advertisements promoting more unhealthy foods and beverages over time?: evidence from three Swedish food magazines, 1995-2014
2017 (English)In: Ecology of Food and Nutrition, ISSN 0367-0244, E-ISSN 1543-5237, Vol. 56, no 1, p. 45-61Article in journal (Refereed) 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.

Keywords
Food advertising, media, nutrition, obesity, Sweden, time trend
National Category
Nutrition and Dietetics
Identifiers
urn:nbn:se:hkr:diva-16565 (URN)10.1080/03670244.2016.1256286 (DOI)000392649000004 ()27880047 (PubMedID)
Available from: 2017-02-27 Created: 2017-02-27 Last updated: 2017-09-07Bibliographically approved
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
Open this publication in new window or tab >>Hydrodynamic difference between inline and batch operation of a rotor-stator mixer head: a CFD approach
2017 (English)In: Canadian Journal of Chemical Engineering, ISSN 0008-4034, E-ISSN 1939-019X, Vol. 95, no 4, p. 806-816Article in journal (Refereed) 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.

Keywords
Rotor-stator mixer, emulsification, fluid flow, mixing, turbulence
National Category
Engineering and Technology
Identifiers
urn:nbn:se:hkr:diva-16698 (URN)10.1002/cjce.22718 (DOI)000398079200022 ()
Funder
Knowledge Foundation, 20150023
Available from: 2017-05-03 Created: 2017-05-03 Last updated: 2017-11-15Bibliographically approved
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
Open this publication in new window or tab >>Mayonnaise processed for appealing sensory properties
Show others...
2017 (English)In: 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, p. 392-Conference paper, Oral presentation with published abstract (Other academic)
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.

Place, publisher, year, edition, pages
Köpenhamn: , 2017
Keywords
Mayonnaise, emulsification, appearance, texture, taste, rotor-stator mixing
National Category
Natural Sciences Other Natural Sciences
Identifiers
urn:nbn:se:hkr:diva-17057 (URN)
Conference
10th International Conference on Culinary Arts and Sciences
Note

Har finansierats av interna forskn ingsmedel Högskolan Kristianstad.

Available from: 2017-07-27 Created: 2017-07-27 Last updated: 2017-08-09Bibliographically approved
Håkansson, A. (2017). Professor: därför är skatt på socker fel väg. Svenska dagbladet (31 januari)
Open this publication in new window or tab >>Professor: därför är skatt på socker fel väg
2017 (Swedish)In: Svenska dagbladet, ISSN 1101-2412, no 31 januariArticle in journal, News item (Other (popular science, discussion, etc.)) Published
National Category
Social Sciences
Identifiers
urn:nbn:se:hkr:diva-16480 (URN)
Available from: 2017-01-31 Created: 2017-01-31 Last updated: 2017-01-31Bibliographically approved
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
Open this publication in new window or tab >>Scale-down failed: dissimilarities between high-pressure-homogenizers of different scales due to failed mechanistic matching
2017 (English)In: Journal of Food Engineering, ISSN 0260-8774, E-ISSN 1873-5770, Vol. 195, p. 31-39Article in journal (Refereed) 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.

Keywords
High-pressure homogenization;Scale-up; Emulsification; Fluid dynamics; Fragmentation
National Category
Other Chemical Engineering
Identifiers
urn:nbn:se:hkr:diva-16114 (URN)10.1016/j.jfoodeng.2016.09.019 (DOI)000389111100004 ()
Available from: 2016-09-29 Created: 2016-09-29 Last updated: 2017-11-21Bibliographically approved
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
Open this publication in new window or tab >>The dissipation rate of turbulent kinetic energy and its relation to pumping power in inline rotor-stator mixers
2017 (English)In: Chemical Engineering and Processing, ISSN 0255-2701, E-ISSN 1873-3204, Vol. 115, p. 46-55Article in journal (Refereed) 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.

Keywords
Rotor-stator mixers, High shear mixers, Dissipation rate of turbulent kinetic energy, Turbulence, Emulsification, Mixing, Pumping power
National Category
Engineering and Technology
Identifiers
urn:nbn:se:hkr:diva-16789 (URN)10.1016/j.cep.2017.01.007 (DOI)000399850500006 ()
Funder
Knowledge Foundation, 20150023
Available from: 2017-05-24 Created: 2017-05-24 Last updated: 2017-11-02Bibliographically approved
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
Open this publication in new window or tab >>The effect of stator design on flowrate and velocity fields in a rotor-stator mixer: an experimental investigation
2017 (English)In: Chemical engineering research & design, ISSN 0263-8762, E-ISSN 1744-3563, Vol. 121, p. 245-254Article in journal (Refereed) 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.

National Category
Engineering and Technology
Identifiers
urn:nbn:se:hkr:diva-16613 (URN)10.1016/j.cherd.2017.03.016 (DOI)000401201100021 ()
Funder
Knowledge Foundation, 20150023
Available from: 2017-03-28 Created: 2017-03-28 Last updated: 2017-11-10Bibliographically approved
Organisations
Identifiers
ORCID iD: ORCID iD iconorcid.org/0000-0002-0002-661X

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