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Boork, M., Enger, J., Hiller, C. & Wendin, K. (2019). Bright Communication: Belysningskommunikation med fokus på perception och energi. Borås
Open this publication in new window or tab >>Bright Communication: Belysningskommunikation med fokus på perception och energi
2019 (Swedish)Report (Other academic)
Abstract [en]

In order to promote an efficient use of energy for lighting, while putting the user'sperception and light comfort in focus, this project has developed methods and tools tocommunicate light and lighting. To ensure that light environments are designed from auser perspective, existing definitions of light quality, which are mainly based ontechnical terms, have been supplemented with concepts and definitions of visual andemotional character of light. The lighting industry and professional purchasers havebeen involved in all phases of the project in order to develop methods and tools that arewell-grounded and applicable by different actors involved in the process from lightplanning to the implementation of lighting environments.Lighting accounts for a significant part of the total energy use in buildings, about 20per cent for households and 40 per cent for premises. The energy saving potential isthus high. Moreover, Europe is facing a shift towards more energy efficient lighting as aresult of both regulations and technology development. Still, Swedish consumers tendto prefer incandescent light, as it is perceived to provide better comfort compared tomodern light sources. Therefore, in order to motivate property owners and consumersto convert to more energy-efficient products, it is necessary to focus more on the visualand emotional qualities of light. Today, however, knowledge, concepts and tools tocommunicate and measure visual light quality are lacking. This challenge has been themotivation and starting point for the development of methods for assessing objectiveand subjective light qualities for light sources, luminaires and light environmentswithin this project and to translate the results into tools targeting the industry.The project has developed a draft communication tool based on the human perceptionof light quality. The tool aims to constitute a neutral communication point and tosupports both the lighting industry and professional purchaser, and thus also the enduser. By reducing misunderstandings and increasing the consensus between actors indifferent parts of the process from light planning to implementation, the tool isexpected to promote light environments that are both energy-efficient and provideattractive perception and comfort.

Abstract [sv]

I syfte att främja effektiv användning av energi för belysning, samtidigt som brukarensupplevelse och ljuskomfort sätts i fokus, har detta projekt utvecklat metoder ochverktyg för att kommunicera kring ljus och belysning. För att tillgodose att ljusmiljöerutformas utifrån ett brukarperspektiv har dagens existerande definitioner avljuskvalitet, som huvudsakligen bygger på tekniska och fysikaliska termer,kompletterats med begrepp och definitioner av ljusets visuella och emotionellakaraktär. Genom en nära samverkan med både belysningsbranschen och beställare iprojektets samtliga faser har målet varit att utveckla metoder och verktyg som är välförankrade och tillämpbara av olika aktörer involverade i processen från ljusplaneringtill implementering och utvärdering av nya ljusmiljöer.Belysning står för en betydande del av den totala energianvändningen i byggnader, runt20 procent för hushåll och 40 procent för lokaler. Energibesparingspotentialen är högoch Europa befinner sig i ett skifte mot mer energieffektiv belysning som följd av båderegler och teknikutveckling. Samtidigt tenderar svenska konsumenter fortfarande attföredra glödljus, eftersom det upplevs ge en bättre komfort än ljuset från modernaljuskällor. För att motivera fastighetsägare och konsumenter att byta till merenergieffektiva produkter är det därför nödvändigt att fokusera mer på ljusets visuellaoch emotionella kvaliteter. Idag saknas dock kunskap, begrepp och verktyg för attkommunicera och mäta visuell ljuskvalitet. Det är denna utmaning som projektet haravsett möta genom metoder för att bedöma objektiva och subjektiva ljuskvaliteter förljuskällor, armaturer och ljusmiljöer och omsätta resultaten i verktyg riktade motbranschen.Projektet har tagit fram en skiss för ett kommunikationsverktyg som baseras påupplevelsemått av ljuskvalitet. Verktyget fungerar som en neutralkommunikationspunkt och stödjer såväl belysningsbranschen som beställare, ochdärmed även slutanvändaren. Genom att minska missförstånden och öka samsynenmellan aktörer i olika delar processen från ljusplanering till implementering väntasverktyget främja ljusmiljöer som både är energieffektiva och skapar en god upplevelseoch komfort.

Place, publisher, year, edition, pages
Borås: , 2019. p. 60
Series
RISE Rapport : 2019:34 ; 34
Keywords
ljuskvalitet, sensorisk analys, visuell upplevelse
National Category
Engineering and Technology
Identifiers
urn:nbn:se:hkr:diva-19193 (URN)978-91-88907-61-5 (ISBN)
Projects
Bright Communication
Funder
Swedish Energy Agency, 39707-3
Available from: 2019-03-26 Created: 2019-03-26 Last updated: 2019-03-27Bibliographically approved
Olsson, V., Chaetong, K., Nyberg, M., Gerberich, J., Forsberg, S. & Wendin, K. (2019). Cultural differences in insect acceptance: a comparison between students on Sweden and Thailand. In: CardiffMet (Ed.), Food and Society Proceedings: . Paper presented at 11th Conference on Culinary Arts and Sciences - ICCAS (pp. 139-144). Cardiff: CardiffMet
Open this publication in new window or tab >>Cultural differences in insect acceptance: a comparison between students on Sweden and Thailand
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2019 (English)In: Food and Society Proceedings / [ed] CardiffMet, Cardiff: CardiffMet , 2019, p. 139-144Conference paper, Published paper (Refereed)
Abstract [en]

Insects is already part of the diet in many regions of the world, and in parts of Asia, Africa, Mexico and Southern America the eating of insects is part of a long tradition and cultural heritage3 . An example of a country where the consumption of insects is steadily increasing is Thailand4 .There were some cultural differences between Swedish and Thai students in regard to their disposition to react with disgust to certain food-related stimuli as measured by the Food Disgust Scale. Swedish students were more concerned than those from Thailand about putting animal cartilage into the mouth and by eating with dirty silverware in a restaurant. Thai students where on the other hand more disgusted than Swedes by eating hard cheese from which mold was cut off or to eat apple slices that has turned brown when exposed to air.

Place, publisher, year, edition, pages
Cardiff: CardiffMet, 2019
Keywords
insects food disgust cultural
National Category
Agricultural and Veterinary sciences
Identifiers
urn:nbn:se:hkr:diva-19552 (URN)
Conference
11th Conference on Culinary Arts and Sciences - ICCAS
Projects
Insects as a culinary delicacy
Funder
Knowledge Foundation, 20170141
Available from: 2019-06-27 Created: 2019-06-27 Last updated: 2019-07-09Bibliographically approved
Wendin, K., Olsson, V., Forsberg, S., Gerberich, J., Birch, K., Berg, J., . . . Jönsson, K. I. (2019). Insects as food: a pilot study for industrial production. In: 13th Pangborn Sensory Science Symposium: . Paper presented at 13th Pangborn Sensory Science Symposium.
Open this publication in new window or tab >>Insects as food: a pilot study for industrial production
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2019 (English)In: 13th Pangborn Sensory Science Symposium, 2019Conference paper, Poster (with or without abstract) (Refereed)
Abstract [en]

Despite the many papers reporting on disgust factors of eating insects in Western cultures, the interest of insects as food is increasing, not least because they are nutritious, sustainable and tasty! The time has come to take the next step by making insects available not only as delicious restaurant food, but also for industrial production of foods and meals based on insects. The sensory attributes are of greatest importance to increase understanding of insects as a main ingredient in production and shelf life.

 

By the use of factorial designs with mealworms as main ingredient, the aim was to evaluate the sensory impact of additions such as salt, oil/water and antioxidant agent. Also the impact of particle size of the mealworms was evaluated.

Cooked fresh mealworms cut or ground into different particle sizes, oil, water, salt and rosemary were blended according to a factorial design. The resulting products were evaluated by descriptive sensory analysis in addition to instrumental measurements of viscosity and colour. Nutritional contents were calculated. 

Results showed that particle size of the mealworms had a great impact, ie an increased particle size increased the yellowness and the perceived coarseness. Further, both viscosity and crispiness increased. An increased particle size also meant a decreased odour, probably due to decreased exposure of particle surface. Increased salt content did, as expected, increase saltiness. It also increased the nutty flavour, probably due to the polarity of Sodium Chloride. Different ratios of oil/water did not seem to impact the sensory properties. With reference to the anti-oxidative effects of carnosic acid and carnosol, addition of rosemary had a significant impact on shelf life in terms of decreased rancidity and colour changes. All samples were high in protein content.

 

All factors, but especially particle size of the mealworm fraction, influenced the sensory attributes.

Keywords
Insects sensory
National Category
Food Science
Identifiers
urn:nbn:se:hkr:diva-19732 (URN)
Conference
13th Pangborn Sensory Science Symposium
Projects
Insects as a culinary delicacy
Funder
Knowledge Foundation, 20170141
Available from: 2019-07-30 Created: 2019-07-30 Last updated: 2019-08-19Bibliographically approved
Wendin, K., Olsson, V., Forsberg, S., Gerberich, J., Birch, K., Berg, J., . . . Jönsson, K. I. (2019). Insects as food: a pilot study for industrial production. In: Book of Abstracts of the EAAP 70th Annual  Meeting of the European Federation of Animal Science: Animal Farming for a Healthy World. Paper presented at EAAP 70th Annual Meeting of the European Federation of Animal Science. Ghent
Open this publication in new window or tab >>Insects as food: a pilot study for industrial production
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2019 (English)In: Book of Abstracts of the EAAP 70th Annual  Meeting of the European Federation of Animal Science: Animal Farming for a Healthy World, Ghent, 2019, p. -161Conference paper, Published paper (Refereed)
Abstract [en]

Despite the many papers reporting on disgust factors of eating insects in Western cultures, the interest of insects as food is increasing, not least because they are nutritious, sustainable and tasty! The time has come to take the next step by making insects available not only as delicious restaurant food, but also for industrial production of foods and meals based on insects. The sensory attributes are of greatest importance to increase understanding of insects as a main ingredient in production and shelf life. 

By the use of factorial designs with mealworms as main ingredient, the aim was to evaluate the sensory impact of additions such as salt, oil/water and antioxidant agent. Also the impact of particle size of the mealworms was evaluated.

Cooked fresh mealworms cut or ground into different particle sizes, oil, water, salt and rosemary were blended according to a factorial design. The resulting products were evaluated by descriptive sensory analysis in addition to instrumental measurements of viscosity and colour. Nutritional contents were calculated. 

Results showed that particle size of the mealworms had a great impact, ie an increased particle size increased the yellowness and the perceived coarseness. Further, both viscosity and crispiness increased. An increased particle size also meant a decreased odour, probably due to decreased exposure of particle surface. Increased salt content did, as expected, increase saltiness. It also increased the nutty flavour, probably due to the polarity of Sodium Chloride. Different ratios of oil/water did not seem to impact the sensory properties. With reference to the anti-oxidative effects of carnosic acid and carnosol, addition of rosemary had a significant impact on shelf life in terms of decreased rancidity and colour changes. All samples were high in protein content.

 

All factors, but especially particle size of the mealworm fraction, influenced the sensory attributes.

Place, publisher, year, edition, pages
Ghent: , 2019
Series
Book of Abstracts, ISSN 1382-6077
Keywords
Inects, Tenebrio Molitor, factorial design, sensory
National Category
Food Science
Identifiers
urn:nbn:se:hkr:diva-19852 (URN)10390/978-90-8686-339-6 (DOI)978-90-8686-339-6 (ISBN)
Conference
EAAP 70th Annual Meeting of the European Federation of Animal Science
Projects
Insects as a Culinary Delicacy
Funder
Knowledge Foundation, 20170141*
Available from: 2019-08-26 Created: 2019-08-26 Last updated: 2019-08-27Bibliographically approved
Wendin, K., Birch, K. & Olsson, V. (2019). Insects as food: a review of sustainability, nutrition and consumer attitudes. In: CardiffMet (Ed.), Food and Society Proceedings: . Paper presented at Food and Society Proceedings (pp. 145-152). Cardiff
Open this publication in new window or tab >>Insects as food: a review of sustainability, nutrition and consumer attitudes
2019 (English)In: Food and Society Proceedings / [ed] CardiffMet, Cardiff, 2019, p. 145-152Conference paper, Published paper (Refereed)
Abstract [en]

Interest in the use of insects as food is increasing, not least because they are both nutritious and sustainable! Despite these factors, the vast majority of people, mostly in Western cultures, are reluctant to put insects into their mouths. In some European countries the use of insects as food is prohibited by law. The aim of this review is to give an overall insight into insects as food from the perspectives of sustainability, nutrition, consumer attitudes and European legislation.

Place, publisher, year, edition, pages
Cardiff: , 2019
Keywords
insects food sustainable nutrition attitudes legislation
National Category
Food Science
Identifiers
urn:nbn:se:hkr:diva-19560 (URN)
Conference
Food and Society Proceedings
Projects
Insects - a culinary and sustainable delicacy
Funder
Knowledge Foundation, 20170141
Available from: 2019-06-27 Created: 2019-06-27 Last updated: 2019-06-28Bibliographically approved
Wendin, K., Egan, P., Olsson, V., Forsberg, S., Nilsson, A. & Stenberg, J. (2019). Is there a best woodland strawberry (Fragaria vesca)?: a consumer survey of preferred sensory properties and cultivation characteristics of woodland strawberries. International Journal of Gastronomy and Food Science, July
Open this publication in new window or tab >>Is there a best woodland strawberry (Fragaria vesca)?: a consumer survey of preferred sensory properties and cultivation characteristics of woodland strawberries
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2019 (English)In: International Journal of Gastronomy and Food Science, ISSN 1878-450X, E-ISSN 1878-4518, Vol. JulyArticle in journal (Refereed) Published
Abstract [en]

In order to guide strawberry breeders, consumers' preferences and attitudes regarding fruit traits and cultivation practices were investigated. Differences and similarities between consumers of different age and gender were also explored. Consumer data from a total of 176 Swedish respondents showed that the most important factors influencing the consumers' preferences were the characteristic flavour of the woodland strawberry, the sweetness and the naturalness. Regarding visual appearance, it was shown that colour intensity, roundness and seed density could explain why the consumers' preferences for the fruits varied. These results may guide the breeding of new strawberry cultivars in the future.

Keywords
Woodland strawberry Consumer preferences and attitudes
National Category
Food Science
Identifiers
urn:nbn:se:hkr:diva-19212 (URN)10.1016/j.ijgfs.2019.100151 (DOI)000477699200018 ()
Projects
Multi functional resistance : a key to i ntegrated pest management, pollination, and fruit quality
Funder
Swedish Research Council Formas, 2016-00223
Available from: 2019-04-08 Created: 2019-04-08 Last updated: 2019-08-19Bibliographically approved
Wendin, K., Olsson, V. & Langton, M. (2019). Mealworms as Food Ingredient—Sensory Investigation of a Model System. Foods, 8, 1-11, Article ID 319.
Open this publication in new window or tab >>Mealworms as Food Ingredient—Sensory Investigation of a Model System
2019 (English)In: Foods, E-ISSN 2304-8158, Vol. 8, p. 1-11, article id 319Article in journal (Refereed) Published
Abstract [en]

The use of insects as food is a sustainable alternative to meat and as a protein source is fully comparable to meat, fish and soybeans. The next step is to make insects available for use in the more widespread production of food and meals. Sensory attributes are of great importance in being able to increase the understanding of insects as an ingredient in cooking and production. In this pilot study, mealworms were used as the main ingredient in a model system, where the aim was to evaluate the impact on sensory properties of changing particle size, oil/water ratio and salt content of the insects using a factorial design. Twelve different samples were produced according to the factorial design. Further, the effect of adding an antioxidant agent was evaluated. Sensory analysis and instrumental analyses were performed on the samples. Particle size significantly influenced the sensory attributes appearance, odor, taste and texture, but not flavor, whereas salt content affected taste and flavor. The viscosity was affected by the particle size and instrumentally measured color was affected by particle size and oil content. The addition of the antioxidant agent decreased the changes in color, rancidity and separation.

Place, publisher, year, edition, pages
MDPI, 2019
Keywords
mealworm; Tenebrio molitor; insects; sensory; model system
National Category
Food Science
Identifiers
urn:nbn:se:hkr:diva-19742 (URN)10.3390/foods8080319 (DOI)000482954400036 ()
Funder
Knowledge Foundation, 20170141*
Available from: 2019-08-06 Created: 2019-08-06 Last updated: 2019-09-13Bibliographically approved
Olsson, V., Hessle, A., Wendin, K., Stenberg, E., Karlsson, A. H. & Arvidsson-Segerkvist, K. (2019). Sensory characteristics of meat from steers of various breeds and rearing intensities. In: : . Paper presented at 13th Pangborn Sensory Science Symposium, Edinburgh, UK..
Open this publication in new window or tab >>Sensory characteristics of meat from steers of various breeds and rearing intensities
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2019 (English)Conference paper, Poster (with or without abstract) (Refereed)
Abstract [en]

The most common category of young cattle slaughtered for beef in Sweden is bulls of dairy breed, most often reared indoors. There is however a potential in raising steers (castrated bulls) for slaughter on semi-natural pasture, which may have an impact on sensory properties of the meat. Furthermore, weight gain and carcass characteristics may be improved by crossing dairy breeds with specialised beef breeds. In combination with the new technique of sex-sorted dairy semen, beef breed semen can be used to the less superior cows in the herd without jeopardizing an adequate number of replacement heifers from the superior cows. The aim of the study was to investigate whether there are any differences in sensory meat quality between cross bred and purebred cattle and between two rearing intensities including semi-natural pasture. Sensory properties were evaluated by a trained, analytical panel consisting of six assessors by the use of descriptive analysis. The intensity of iron, acidic, tallow, milky and barny odour as well as metallic, barny and gamey flavour and basic tastes were assessed in triplicate along with attributes describing the appearance and texture of the meat. Differences were mainly found in appearance and texture attributes, but also gamey flavour and the intensity of umami were affected by the rearing and breeding regimes. The meat quality results from this study will be combined with results from other disciplines such as animal science, business administration and environmental science. It is important to be able to demonstrate various possible added values that comes from pasture-based beef production systems under Swedish conditions.

National Category
Agricultural and Veterinary sciences
Identifiers
urn:nbn:se:hkr:diva-19737 (URN)
Conference
13th Pangborn Sensory Science Symposium, Edinburgh, UK.
Funder
Interreg Öresund-Kattegat-SkagerrakInterreg Öresund-Kattegat-SkagerrakInterreg Öresund-Kattegat-Skagerrak
Available from: 2019-07-31 Created: 2019-07-31 Last updated: 2019-08-19Bibliographically approved
Wendin, K. & Mårtensson, L. (2019). Sensory quality of drinking water in relation to chemical and microbiological composition. In: 13th Pangborn Sensory Scinece Symposium: . Paper presented at 13th Pangborn Sensory Scinece Symposium.
Open this publication in new window or tab >>Sensory quality of drinking water in relation to chemical and microbiological composition
2019 (English)In: 13th Pangborn Sensory Scinece Symposium, 2019Conference paper, Poster (with or without abstract) (Refereed)
Abstract [en]

It is well known that tap water tastes different due to where the water is tapped, ie its chemical and microbiological compositions. Taste competitions have been performed in different countries to find out the most preferred tap water. With some few exceptions, no studies have been performed in which the taste of tap water is objectively described by analytical sensory methods. The purpose of this study was to evaluate quality of Swedish drinking water from different dwells with emphasis on sensory, chemical and microbiological analyses.

 

Tap water origin from surface water and from groundwater was collected from the Swedish municipalities Svalöv and Kristianstad. The water samples were collected in 3 points in each municipality: 1. waterworks; 2. near waterworks; 3. far from waterworks. In addition the commercial water Evian was included in the analyses. Analytical sensory analyses (triangle test and quantitative descriptive analysis) were performed along with chemical and microbiological standard analyses according to Swedish drinking water standards.

 

The results from the triangle test showed significant sensory differences between tap water from surface water and groundwater, as well as in surface water samples collected in different points. The descriptive analysis showed large differences in the perception of bitterness, minerals and off flavours. The perceived differences are in line with earlier studies pointing out inorganic ions as responsible for the taste sensations. The chemical analyses showed that the major difference between the two types of tap water was a higher mineral content and higher alkalinity in the groundwater compared to the surface water. The microbiological analyses did not show any measurable concentrations in any of the samples. There is a need for further research of chemical and microbiological effects on the flavour of tap water, with focus on microorganisms and chemical compounds in low concentrations.

Keywords
tap water sensory chemistry microbiology
National Category
Food Science
Identifiers
urn:nbn:se:hkr:diva-19733 (URN)
Conference
13th Pangborn Sensory Scinece Symposium
Available from: 2019-07-30 Created: 2019-07-30 Last updated: 2019-08-19Bibliographically approved
Normann, A., Röding, M. & Wendin, K. (2019). Sustainable fruit consumption: the influence of color, shape and damage on consumer sensory perception and liking of different apples. Sustainability, 11(4626), 1-9, Article ID su11174626.
Open this publication in new window or tab >>Sustainable fruit consumption: the influence of color, shape and damage on consumer sensory perception and liking of different apples
2019 (English)In: Sustainability, ISSN 2071-1050, E-ISSN 2071-1050, Vol. 11, no 4626, p. 1-9, article id su11174626Article in journal (Refereed) Published
Abstract [en]

Sustainable food production and consumption are currently key issues. About one third of food produced for human consumption is wasted. In developed countries, consumers are responsible for the largest amount of food waste throughout the supply chain. The unwillingness to purchase and consume suboptimal food products is an important cause of food waste, however, the reasons behind this are still insufficiently studied. Our research addresses the question of how combinations of color, shape and damage of apples influence consumer liking and perceived sensory attributes. In a laboratory study based on factorial design of visual appearance (color, shape and damage varied from optimal to suboptimal) a total of 130 consumers evaluated sensory perception of flavor and texture attributes in apple samples. Liking was also evaluated. The results showed a significant difference in liking between an optimal apple and all apple categories with at least two out of three suboptimal properties. Further, it was a clear trend that the optimal apple was perceived as sweeter, crispier, less bitter, and less earthy than all the other apples by the participating consumers, however, the results were not statistically significant. A suboptimal appearance, therefore, had a negative effect on both perception and liking.

Keywords
consumer; apples; appearance; perception; suboptimality
National Category
Food Science
Identifiers
urn:nbn:se:hkr:diva-19849 (URN)10.3390/su11174626 (DOI)
Projects
COSUS-Consumers in a Sustainable Food Supply Chain
Funder
Swedish Research Council Formas, 2014-00051
Available from: 2019-08-26 Created: 2019-08-26 Last updated: 2019-08-27Bibliographically approved
Organisations
Identifiers
ORCID iD: ORCID iD iconorcid.org/0000-0002-7249-2628

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