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  • 1.
    Bolinsson, Hans
    et al.
    Lund University.
    La, Yi
    Lund University.
    Hall, Stephen
    Lund University.
    Nilsson, Lars
    Lund University.
    Håkansson, Andreas
    Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap.
    A novel method for calibration of AF4 channels for hydrodynamic radius determination: the nanoemulsion method (featuring MALS)2018Ingår i: Journal of Chromatography A, ISSN 0021-9673, Vol. 1533, s. 155-163Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    This study suggests a novel method for determination of the channel height in asymmetrical flow field-flow fractionation (AF4), which can be used for calibration of the channel for hydrodynamic radiusdeterminations. The novel method uses an oil-in-water nanoemulsion together with multi angle lightscattering (MALS) and elution theory to determine channel height from an AF4 experiment. The methodis validated using two orthogonal methods; first, by using standard particle elution experiments and, sec-ondly, by imaging an assembled and carrier liquid filled channel by x-ray computed tomography (XCT). It is concluded that the channel height can be determined with approximately the same accuracy aswith the traditional channel height determination technique. However, the nanoemulsion method canbe used under more challenging conditions than standard particles, as the nanoemulsion remains stablein a wider pH range than the previously used standard particles. Moreover, the novel method is also morecost effective.

  • 2. Brinkmann, Philipp
    et al.
    Håkansson, Andreas
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Praktisk-estetiska ämnen. Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    Būtienė, Indrė
    Kjærsgard, Hanne
    Kofoed Mortensen, Birthe
    Martens, Janet
    Müller-Hansen, Bitte
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Praktisk-estetiska ämnen.
    Petrenko, Anton
    The use of networks as a strategic approach of micro-enterprises in the agri-food sector2014Ingår i: International Journal of Entrepreneurship and Innovation, ISSN 1465-7503, E-ISSN 2043-6882, Vol. 15, nr 3, s. 169-178Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Increasing competition and regulatory changes place micro-sized enterprises (MSEs) in the agri-food sector under strong competitive pressure. Smallness may be a substantial barrier to success. Previous research suggests that networks can be used strategically to combat these constraints. However, there is a lack of understanding of the extent to which this finding may be applicable to MSEs and the local agri-food sector. Based on eight in-depth interviews of agri-food MSEs, it is concluded that MSEs apply networks to strengthen their competitive advantage – for example, by forming stronger customer relationships. The MSEs are using their networks to combat their size-related disadvantages, but not by growing; rather, the networks enable them to remain small and independent while further strengthening their position as small producers.

  • 3.
    Bustos, Atma-Sol
    et al.
    Lund University.
    Håkansson, Andreas
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap. Lund University.
    Linares-Pasten, Javier A.
    Lund University.
    Penarrieta, Jose M.
    Bolivia.
    Nilsson, Lars
    Lund University.
    Interaction between phenolic compounds and lipase: the influence of solubility and presence of particles in the IC50 value2018Ingår i: Journal of Food Science, ISSN 0022-1147, E-ISSN 1750-3841, Vol. 83, nr 8, s. 2071-2076Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Obesity is one of the principal human health problems and one of the main treatments against it is the inhibition of pancreatic lipase, the main responsible enzyme of lipid digestion. For that purpose, previous studies have tested several phenolic compounds against lipase, without considering their aggregation behavior in aqueous solutions. Because of this, the present study focuses on understanding how the solubility and the presence of particles affect the IC50 value of the interaction between lipase and phenolic compounds present in beverages like fruit juices and teas. Therefore, the inhibitory capacity against pancreatic lipase and the aggregate formation of 9 phenolic compounds (quercetin, rutin, myricetin, catechin, epigallocatechin gallate, cyanidin, caffeic acid, chlorogenic acid, and vanillic acid) were analyzed. The results obtained together with the solubility data from literature were treated by principal component analysis and indicate that the IC50 value does not correlate with the solubility or aggregate formation of the phenolic compounds. However, the IC50 values of phenolic compounds which aggregate during the assay conditions have low reproducibility. This study shows that the aggregate formation of phenolic compounds plays an important role during in vitro assays for pancreatic lipase inhibition and should be considered in future experiments as it can lead to false positive results. In terms of particle formation, the flavonoids investigated in this study are more prone to aggregation compared to the phenolic acids.

  • 4. De Carvalho, Irene Stuart Torrié
    et al.
    Granfeldt, Yvonne
    Dejmek, Petr
    Håkansson, Andreas
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Praktisk-estetiska ämnen.
    From diets to foods: using linear programming to formulate a nutritious, minimum-cost porridge mix for children aged 1 to 2 years2015Ingår i: Food and Nutrition Bulletin, ISSN 0379-5721, E-ISSN 1564-8265, Vol. 36, nr 1, s. 75-86Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Background. Linear programming has been used extensively as a tool for nutritional recommendations. Extending the methodology to food formulation presents new challenges, since not all combinations of nutritious ingredients will produce an acceptable food. Furthermore, it would help in implementation and in ensuring the feasibility of the suggested recommendations.

    Objective. To extend the previously used linear programming methodology from diet optimization to food formulation using consistency constraints. In addition, to exemplify usability using the case of a porridge mix formulation for emergency situations in rural Mozambique.

    Methods. The linear programming method was extended with a consistency constraint based on previously published empirical studies on swelling of starch in soft porridges. The new method was exemplified using the formulation of a nutritious, minimum-cost porridge mix for children aged 1 to 2 years for use as a complete relief food, based primarily on local ingredients, in rural Mozambique.

    Results. A nutritious porridge fulfilling the consistency constraints was found; however, the minimum cost was unfeasible with local ingredients only. This illustrates the challenges in formulating nutritious yet economically feasible foods from local ingredients. The high cost was caused by the high cost of mineral-rich foods. A nutritious, low-cost porridge that fulfills the consistency constraints was obtained by including supplements of zinc and calcium salts as ingredients.

    Conclusions. The optimizations were successful in fulfilling all constraints and provided a feasible porridge, showing that the extended constrained linear programming methodology provides a systematic tool for designing nutritious foods. 

  • 5.
    Fjelkner, Annika
    et al.
    Högskolan Kristianstad, Fakulteten för ekonomi, Avdelningen för ekonomi. Högskolan Kristianstad, Bibliotek och högskolepedagogik. Högskolan Kristianstad, Fakulteten för ekonomi, Forskningsmiljön Governance, Regulation, Internationalization and Performance (GRIP).
    Håkansson, Andreas
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
    Rosander, Pia
    Högskolan Kristianstad, Fakulteten för lärarutbildning, Avdelningen för psykologi.
    Do personality traits matter?: a comparative study of student preferences for TLAs and assessment modes in two different majors2019Ingår i: Teaching & Learning Inquiry, Vol. 7, nr 1, s. 78-102Artikel i tidskrift (Refereegranskat)
    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.

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  • 6.
    Gerberich, Johanna
    et al.
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap.
    Olsson, Viktoria
    Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Humaniora.
    Müller- Hansen, Bitte
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap.
    Håkansson, Andreas
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap.
    Höijer, Karin
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap. Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    Wendin, Karin
    Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap.
    Promoting creativity in Food and Meal Science educations at Kristianstad University2016Konferensbidrag (Övrigt vetenskapligt)
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  • 7. Glantz, Maria
    et al.
    Håkansson, Andreas
    Lunds universitet.
    Lindmark Månsson, Helena
    Paulsson, Marie
    Nilsson, Lars
    Revealing the Size, Conformation, and Shape of Casein Micelles and Aggregates with Asymmetrical Flow Field-Flow Fractionation and Multiangle Light Scattering2010Ingår i: Langmuir, ISSN 0743-7463, E-ISSN 1520-5827, Vol. 26, nr 15, s. 12585-12591Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Casein (CN) micelles are naturally occurring colloidal protein aggregates present in a dispersed state in milk. In this paper we aim to obtain a detailed description of physicochemical properties of CN micelles over the entire size distribution using asymmetrical flow field-flow fractionation (AsFlFFF) connected to multiangle light scattering (MALS) and refractive index (RI) detection. Conclusions are drawn on the colloidal level regarding shape and conformation by comparison with models of colloidal particles. By using AsFlFFF-MALS-RI, it is concluded that the CN micelles are highly polydisperse with an average rms radius and hydrodynamic radius of 177 and 116 nm, respectively. The results show that the majority of CN micelles have a spherical shape, whereas a low concentration exists of larger and elongated aggregates. By comparison with models of aggregates of colloidal particles, the aggregates are shown to be anisotropic, e.g., aggregating linearly (threadlike) or in a sheet, rather than forming randomly spherical clusters. The results show that the characterization of colloidal dispersions with AsFlFFF-MALS-RI and the comparison with theoretical models are of a general character and, thus, of fundamental importance for colloidal dispersions.

  • 8.
    Hakansson, Andreas
    et al.
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Humanvetenskap.
    Askaner, Måns
    Kristianstad University.
    Innings, Fredrik
    Tetra Pak, Lund.
    Extent and mechanism of coalescence in rotor-stator mixer food-emulsion emulsification2016Ingår i: Journal of Food Engineering, ISSN 0260-8774, E-ISSN 1873-5770, Vol. 175, s. 127-135Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Food-emulsions often have high volume fractions of dispersed phase and are thus expected to show coalescence during emulsification, however, food-emulsion coalescence is difficult to measure in homogenizer equipment. This study experimentally estimates the rates of fragmentation and coalescence in a high viscosity and high volume fraction model emulsion subjected to pilot-scale rotor-stator mixing in order to quantify the relative effect of coalescence and discuss the mechanism of coalescence during batch processing of high-fat emulsion foods. Rate constants of both processes are estimated using a previously suggested method relying on parameter fitting from the dynamic evolution of the total number of emulsion drops (Hounslow and Ni, 2004). The results show substantial coalescence taking place. Scaling of rates with respect to rotor tip speed suggests coalescence and fragmentation controlled by a turbulent viscous mechanism. (C) 2015 Elsevier Ltd. All rights reserved.

  • 9.
    Håkansson, Andreas
    Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap.
    An experimental investigation of the probability distribution of turbulent fragmenting stresses in a high-pressure homogenizer2018Ingår i: Chemical Engineering Science, ISSN 0009-2509, E-ISSN 1873-4405, Vol. 177, s. 139-150Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    The high-pressure homogenizer (HPH) is, together with the rotor–stator mixer (RSM), the standard equipment for emulsification in many fields of chemical processing. Both give rise to intense turbulence which, in turn, gives rise to drop breakup. Previous investigations focus on average turbulent disruptive stress. However, turbulence is a stochastic phenomenon and drop breakup will be characterized by instantaneous stresses, or more specifically by the probability distribution of instantaneous turbulent stresses.

    This study uses high-resolution particle image velocimetry (PIV) data to measure the probability distribution of turbulent stresses in the HPH. It is concluded that stress distributions approximately follow a lognormal model and that the skewness of the distributions decreases with increasing distance from the gap exit until a constant distribution shape is obtained at the position where the turbulence is fully developed. This converged stress distribution is similar to that obtained for RSMs in previous studies, suggesting that stress distribution shape is a general property. Moreover, large differences are observed when comparing these experimental stress distributions to the most widely used expression for describing this stochastic effect in fragmentation rate models. This indicates that the traditionally used fragmentation rate models can be fundamentally flawed, at least in relation to RSM and HPH emulsification.

  • 10.
    Håkansson, Andreas
    Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap.
    Are food advertisements promoting more unhealthy foods and beverages over time?: evidence from three Swedish food magazines, 1995-20142017Ingår i: Ecology of Food and Nutrition, ISSN 0367-0244, E-ISSN 1543-5237, Vol. 56, nr 1, s. 45-61Artikel i tidskrift (Refereegranskat)
    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.

  • 11.
    Håkansson, Andreas
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Humanvetenskap.
    Assessing and evolving the progress plan in quantitative thinking for the bachelor program in culinary arts and food science2014Ingår i: Lärarlärdom: högskolepedagogisk konferens 2014 / [ed] Christina Hansson, Karlskrona: Blekinge Tekniska Högskola, 2014, s. 113-133Konferensbidrag (Övrigt vetenskapligt)
    Abstract [en]

    The objectives of the study were, first, to assess the progression in quantitative thinking between first-, second-, and third-year students enrolled in the Bachelor in Culinary Arts and Food Science program and, second, to use the insight to suggest necessary changes to the curriculum to ensure better progression.

    A standardized quantitative test was used to measure progression in functional knowledge divided in four categories: (i) calculation skills and basic mathematics, (ii) application and interpretation of descriptive statistics, (iii) interpretation of analytical statistics, and (iv) communication through graphs and charts.

    The results show significant progression in skills and confidence across study years. Broken down into the four categories, progression is stronger in statistics (categories ii–iii). The most problematic category is basic calculations, where the average score is low and progress across study years is poor.

    A suggestion is presented for how to reform the curriculum in order to improve progression in basic calculation by emulating the methods used for teaching statistics, where progression is better. 

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  • 12.
    Håkansson, Andreas
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
    Can high-pressure homogenization cause thermal degradation to nutrients?2019Ingår i: Journal of Food Engineering, ISSN 0260-8774, E-ISSN 1873-5770, Vol. 240, s. 133-144Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Although originally developed for fat globule disruption in dairy applications, high-pressure homogenizers are extensively used in other food processing applications. Two newer applications are in forming nanoemulsion for delivering supplemented nutrients and as a preservation technique, both using higher pressures than traditional applications. This has raised concern that friction heat created in the homogenizer causes thermal degradation to temperature sensitive molecules such as nutrients. This contribution uses a numerical model to give insight into temperature profiles for drops in a homogenizer valve and investigates when homogenization at elevated pressures is expected to cause thermal degradation. A fast method for estimating the extent of degradation for a given application is also proposed. It is concluded that no thermal degradation is expected inside the valve, almost regardless of operating conditions, due to the short residence time. Provided that cooling is applied after the homogenizer, degradation downstream of the valve can also be avoided.

  • 13.
    Håkansson, Andreas
    Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
    Det ängsliga matsamhället2018Bok (Övrigt vetenskapligt)
    Abstract [sv]

    Allt mer av det vi stoppar i oss har vid något tillfälle befunnit sig i fabrikernas rostfria ståltankar, transporterats på löpande band, behandlats med kemiskt framtagna tillsatser och förpackats i färgglada förpackningar. Istället för gladlynta kockar eller känsliga mathantverkare är det idag kemister, ingenjörer och industriarbetare som designar, tillverkar och monterar vår mat.

    Men många som köper den industriellt producerade maten är samtidigt oroliga och känner dåligt samvete. Och många högröstade kritiker menar att industrimaten är näringsfattig, miljöfarlig, bedräglig – eller rentav giftig. Finns det fog för denna kritik?

    Det ängsliga matsamhället tittar närmare på den industriella matproduktionen och drar slutsatsen att industrimat inte alls är så farlig som många tror. Kritiken bygger snarare på att den storskaliga industriella matproduktionen har hamnat på kollisionskurs med en samling vanliga värderingar, som exempelvis uppfattningen att det som producerats utan mänsklig inblandning alltid är bättre (biofili) eller att den traditionella maten automatiskt är bättre bara i egenskap av sin historia (mat-konservatism). Att kritisera färdigmat och pulversås har dessutom blivit ett sätt att markera sin egen moraliska förträfflighet och klasstillhörighet. Vi ser också att motståndet har blivit en kraftfull och samlande symbol för sådant många debattörer vänder sig emot – d­et är egentligen inte ett motstånd mot en viss sorts mat så mycket som mot teknokrati, liberalism, marknadsekonomi och rationalism.

  • 14.
    Håkansson, Andreas
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Praktisk-estetiska ämnen.
    Droplet breakup in high-pressure homogenizers2015Ingår i: Engineering aspects of food emulsification and homogenization / [ed] Marilyn Rayner and Petr Dejmek, Boca Raton: Taylor & Francis Group, 2015, s. 125-148Kapitel i bok, del av antologi (Övrigt vetenskapligt)
    Abstract [en]

    In this chapter, a detailed review of the current understanding of the physical processes of droplet breakup in a high-pressure homogenizer (HPH) is presented, covering breakup mechanisms by laminar shear in the gap inlet and its boundary layers, by local turbulence in the gap exit jet, and by cavitation. Experimental evidence of the effetcts of homogenization pressure, Thoma number, dispersed and continuous phase viscosity, and dispersed phase volume fraction in relation to implications on dominant mechanisms of droplet breakup is also discussed.

  • 15.
    Håkansson, Andreas
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
    Emulsion formation by homogenization: current understanding and future perspectives2019Ingår i: Annual review of food science and technology, ISSN 1941-1421, Vol. 10, s. 239-258Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Emulsion formation by homogenization is commonly used in food production and research to increase product stability and to design colloidal structures. High-energy methods such as high-pressure homogenizers and rotor-stator mixers are the two most common techniques. However, to what extent does the research community understand the emulsion formation taking place in these devices? This contribution attempts to answer this question through critically reviewing the scientific literature, starting with the hydrodynamics of homogenizers and continuing by reviewing drop breakup and coalescence. It is concluded that although research in this field has been ongoing for a century and has provided a substantial amount of empirical correlations and scaling laws, the fundamental understanding is still limited, especially in the case of emulsions with a high-volume fraction of the disperse phase, as seen in many food applications. These limitations in the current understanding are also used to provide future perspectives and suggest directions for further investigation.

  • 16.
    Håkansson, Andreas
    Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
    Error estimation, validity and best practice guidelines for quantifying coalescence frequency during emulsification using the step-down technique2017Ingår i: Heliyon, E-ISSN 2405-8440, Vol. 3, nr 7Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Coalescence during emulsification has a significant effect on the outcome of the process, especially for the high volume fractions of disperse phase common in food and pharmaceutical processing. Controlling emulsification requires that the extent of coalescence during different conditions can be quantified. The step-down technique is the most commonly used method for measuring coalescence frequency during emulsification. However, the validity of the method has been questioned. No in-depth theoretical validation or best practice guidelines have been provided for the step-down technique, or for any of the suggested alternative methods. This contribution derives error estimates for three non-idealities present in every step-down experiment: i) limited sampling rate, ii) non-instantaneous step-down and iii) residual fragmentation after the step. It is concluded that all three factors give rise to systematic errors in estimating coalescence rate. However, by carefully choosing experimental settings, the errors can be kept small. The method, thus, remains suitable for many conditions. Best practice guidelines for applying the method are given, both generally, and more specifically for stirred tank oil-in-water emulsification.

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  • 17.
    Håkansson, Andreas
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Humanvetenskap. Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    Experimental methods for measuring coalescence during emulsification: a critical review2016Ingår i: Journal of Food Engineering, ISSN 0260-8774, E-ISSN 1873-5770, Vol. 178, s. 47-59Artikel, forskningsöversikt (Refereegranskat)
    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.

  • 18.
    Håkansson, Andreas
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
    Fabrication of nanoemulsions by high-pressure valve homogenization2018Ingår i: Nanoemulsions: formulation, applications, and characterization / [ed] Seid Mahdi Jafari and David Julian McClements, Elsevier, 2018, s. 175-206Kapitel i bok, del av antologi (Övrigt vetenskapligt)
    Abstract [en]

    High-pressure valve homogenization is a standard technique for nanoemulsion formation in low-viscosity formulations. It is applied extensively in industrial applications and in academic research. This chapter summarizes the scientific-based knowledge in terms of principal mechanisms of operation and practical applicability of the methodology. It is concluded that high-pressure valve homogenization has many advantages in producing nanoemulsions; the technique is mature and allows for continuous production and for production in various scales. However, the technique also has limitations. The thermodynamic efficiency is low, giving rise to high energy cost, and a substantial temperature rises in the product. The high pressures required for nanoemulsion formation have also been reported to cause overprocessing, which results in an additional limitation.

  • 19.
    Håkansson, Andreas
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
    Flow pulsation plays an important role for high-pressure homogenization in laboratory-scale2018Ingår i: Chemical engineering research & design, ISSN 0263-8762, E-ISSN 1744-3563, Vol. 138, s. 472-481Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Most experimental and numerical investigations of high-pressure homogenizers assume that the valve is fed with a constant flowrate. However, technical homogenizers use piston pumps with either 3 or 5 pistons (production- and pilot-scale machines) or a single piston (laboratory-scale machines). This results in flow pulsation. It is still unknown to what extent this influences valve hydrodynamics. Moreover, it is unknown if the difference in the number of pistons has implications for scale-up. This study uses a piston pump model and CFD simulations to elaborate on these questions. It is concluded that the constant flow assumption is justifiable for homogenizers using piston pumps with 3 or 5 pistons (pilot-and production-scale), but that homogenizers run with a single piston (i.e. laboratory-scale machines) will obtain a substantially different flow field. Most notably, the jet extending from the single-piston homogenizer gap will become highly unsteady and smaller drop sizes are expected (when keeping all other settings constant). This adds to previous findings suggesting substantial fundamental differences between laboratory- and production-scale homogenizers. (C) 2018 Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.

  • 20.
    Håkansson, Andreas
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Praktisk-estetiska ämnen.
    Has it become increasingly expensive to follow a nutritious diet?: Insights from a new price index for nutritious diets in Sweden 1980-20122015Ingår i: Food & Nutrition Research, ISSN 1654-6628, E-ISSN 1654-661X, Vol. 59, artikel-id 26932Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    BACKGROUND: Health-related illnesses such as obesity and diabetes continue to increase, particularly in groups of low socioeconomic status. The increasing cost of nutritious food has been suggested as an explanation.

    OBJECTIVE: To construct a price index describing the cost of a diet adhering to nutritional recommendations for a rational and knowledgeable consumer and, furthermore, to investigate which nutrients have become more expensive to obtain over time.

    METHODS: Linear programming and goal programming were used to calculate two optimal and nutritious diets for each year in the interval under different assumptions. The first model describes the rational choice of a cost-minimizing consumer; the second, the choice of a consumer trying to deviate as little as possible from average consumption. Shadow price analysis was used to investigate how nutrients contribute to the diet cost.

    RESULTS: The cost of a diet adhering to nutritional recommendations has not increased more than general food prices in Sweden between 1980 and 2012. However, following nutrient recommendations increases the diet cost even for a rational consumer, particularly for vitamin D, iron, and selenium. The cost of adhering to the vitamin D recommendation has increased faster than the general food prices.

    CONCLUSIONS: Not adhering to recommendations (especially those for vitamin D) offers an opportunity for consumers to lower the diet cost. However, the cost of nutritious diets has not increased more than the cost of food in general between 1980 and 2012 in Sweden.

  • 21.
    Håkansson, Andreas
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Humanvetenskap. Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    Indoctrination or education?: intention of unqualified teachers to transfer consumption norms in home economics teaching2015Ingår i: International Journal of Consumer Studies, ISSN 1470-6423, E-ISSN 1470-6431, Vol. 39, nr 6, s. 682-691Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Almost two thirds of home economics teachers in Sweden are formally unqualified. Historically, home economics has focused more on fostering and prescribing the “right” choices whereas the modern (2011-) curriculum focuses on teaching consequences of choices and giving students tools for assessing alternatives. Restraining from prescribing norms requires a high degree of professionalism. The objective of this study was to empirically investigate the prevalence of intentions of formally unqualified teachers to prescribe consumption norms not supported by the curriculum. Furthermore, to investigate to what extent these intentions are correlated with years of experience as a teacher, personal preferences, or personal consumption. The intention to transfer norms were measured using the concept of intentional misalignment applied to a survey distributed to a sample of formally unqualified teachers attending complementary teacher education. A two part survey was used. The first part consisted of multiple choice questions asking the teachers how important they saw it to transfer different consumption norms to their students (e.g. to consume local or organic food). These responses were evaluated quantitatively (Spearman rank correlation, Wilcoxon rank sum test and Kruskal-Wallis analysis of variance). The second part consisted of an open-ended question asking teachers to describe what they saw as the most important take-home message for students in home economics. The answers were compared to the national curriculum to identify intentions to transfer unsupported norms. The study indicates that more than a third of the formally unqualified home economics teachers in Sweden express the intention to prescribe specific types of consumption or to transfer consumption norms that are not supported by the curriculum. The prevalence is correlated to personal preferences and thus indicates difficulties with keeping a professional perspective. These teachers must be given collegial support and opportunities for continued education – to ensure high-quality home economics education for future generations.

  • 22.
    Håkansson, Andreas
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Praktisk-estetiska ämnen. Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    Intentions of formally qualified and unqualified teachers to transfer norms and values in home economics teaching2016Ingår i: International Journal of Consumer Studies, ISSN 1470-6423, E-ISSN 1470-6431, Vol. 40, nr 3, s. 268-275Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Historically, home economics in general, and the consumer education sections in particular, have been criticized for transferring norms and values of conservative elites to the masses. This is in stark contrast to contemporary theoretical views of a modern home economics aimed at educating emancipated and critical citizens, and also to modern curricula that emphasize the consequences of consumption rather than dogma. A previous study has indicated that formally unqualified teachers see the transfer of consumption norms and values without support in the curriculum as an important objective of home economics teaching, a practice that is questionable from a democratic perspective. This follow-up study investigates to what extent formally qualified home economics teachers show intentions to transfer consumption norms and values without support in the curriculum to students, by using content analysis of 201 survey responses from Swedish qualified home economics teachers and comparing to data from a previously published study on formally unqualified teachers. It is concluded that the qualified teachers demonstrate intentions to transfer unsupported norms and values, though, to a lower degree than unqualified teachers. The results are interpreted by adopting a values education perspective on home economics. This indicates that the observed emphasis on norms and values could be seen partly as a lack of a proficient professional metalanguage among the teachers, and partly as a consequence of the focus on developing a pre-defined moral of consumption in home economics literature. The implications on how to develop home economics teacher education to reduce norm and value transfer intentions are discussed based on the empirical findings and the theoretical framework. This article is protected by copyright. All rights reserved.

  • 23.
    Håkansson, Andreas
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Humanvetenskap.
    Local food and industrial large scale production2015Ingår i: Interdisciplinary perspectives on local and regional food in the South Baltic Region / [ed] Anton Petrenko and Bitte Müller-Hansen, Kristianstad: Kristianstad University Press , 2015, s. 157-165Kapitel i bok, del av antologi (Övrigt vetenskapligt)
    Abstract [en]

    Many local and regional food consumers state their intention to support local communities as the motivation behind buying local or regional food. This chapter compares this view to an economic perspective of what creates value and prosperity in a community. The economic perspective is generally less optimistic of the benefits of local or small scale production. However, as seen towards the end of the chapter, local and regional food producers still have an important role to play on the food market by adopting suitable strategies.

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  • 24.
    Håkansson, Andreas
    Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap.
    Professor: därför är skatt på socker fel väg2017Ingår i: Svenska dagbladet, ISSN 1101-2412, nr 31 januariArtikel i tidskrift (Övrig (populärvetenskap, debatt, mm))
  • 25.
    Håkansson, Andreas
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap. Lund University.
    Rotor-stator mixers: from batch to continuous Mode of Operation—a review2018Ingår i: Processes, ISSN 2227-9717, Vol. 6, nr 32Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Although continuous production processes are often desired, many processing industriesstill work in batch mode due to technical limitations. Transitioning to continuous production requires an in-depth understanding of how each unit operation is affected by the shift. This contribution reviews the scientific understanding of similarities and differences between emulsification in turbulent rotor-stator mixers (also known as high-speed mixers) operated in batch and continuous mode. Rotor-stator mixers are found in many chemical processing industries, and are considered the standard tool for mixing and emulsification of high viscosity products. Since the same rotor-stator heads are often used in both modes of operation, it is sometimes assumed that transitioning from batch to continuous rotor-stator mixers is straight-forward. However, this is not always the case, as has been shown in comparative experimental studies. This review summarizes and critically compares the current understanding of differences between these two operating modes, focusing on shaft power draw, pumping power, efficiency in producing a narrow region of high intensity turbulence, and implications for product quality differences when transitioning from batch to continuousrotor-stator mixers.

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  • 26.
    Håkansson, Andreas
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap. Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    Scale-down failed: dissimilarities between high-pressure-homogenizers of different scales due to failed mechanistic matching2017Ingår i: Journal of Food Engineering, ISSN 0260-8774, E-ISSN 1873-5770, Vol. 195, s. 31-39Artikel i tidskrift (Refereegranskat)
    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.

  • 27.
    Håkansson, Andreas
    Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Humanvetenskap.
    Utgör livsmedelspriser en barriär mot en hälsosam kost?2015Ingår i: Ekonomisk Debatt, Vol. 43, nr 7, s. 22-33Artikel i tidskrift (Övrigt vetenskapligt)
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  • 28.
    Håkansson, Andreas
    Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap.
    Vad ska vi med föreläsningar till?2017Ingår i: Högre Utbildning, E-ISSN 2000-7558, Vol. 7, nr 2, s. 40-50Artikel i tidskrift (Refereegranskat)
    Abstract [sv]

    Föreläsningen är en märklig undervisningsform. Samtidigt som den är den vanligast förekom-mande metoden, är den också den mest föraktade. Det finns gott om högskolepedagogisk litteratur som förklarar varför föreläsningen är olämplig för att stimulera lärande. Ändå fortsätter vi föreläsa. Det kan tyckas motsägelsefullt. Denna reflektion vänder på frågan och letar efter föreläsningens fördelar. Utifrån tre öppet tillgängliga föreläsningsserier föreslås tre fördelar med föreläsningen som undervisningsform, fördelar som ofta hamnat i skymundan. De föreslagna fördelarna är: föreläsningar kan genom goda nytolkningar och omformuleringar underlätta inlärningen, den kan ge grund och struktur till nya ämnesområden, och den kan introducera studenter till vad som avses med reflektion på en akademisk nivå. Slutsatsen är inte att alla föreläsningar nödvändigtvis alltid är motiverade, utan att vi med rätt kunskap och inställning kan föreläsa bättre. Uppenbarligen är det mycket lätt att föreläsa på ett sådant sätt att lärande inte främjas. Men det innebär inte att undervisningsmetoden som sådan är alltigenom oanvändbar. I ljuset av reflektionens tre exempel diskuteras också vad vi kan göra för att föreläsa bättre och vilka implikationer detta har för lärare involverade i högreutbildning.

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  • 29.
    Håkansson, Andreas
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Praktisk-estetiska ämnen. Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    What is overconsumption?: a step towards a common understanding2014Ingår i: International Journal of Consumer Studies, ISSN 1470-6423, E-ISSN 1470-6431, Vol. 38, nr 6, s. 692-700Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Overconsumption is a widely used term in science, media and among concerned consumers. What do we mean by this term? This study is based on the assumption that both the public debate on consumption and consumer research could benefit from better understanding how this term is used and from clarifying the definition. The primary aim of this study was to describe how the term ‘overconsumption’ is being used in the contemporary scientific debate in fields related to consumer studies. This was done by studying the use of the term in scientific journal papers between 2010 and 2012 using qualitative content analysis. It is concluded that overconsumption is often described as consumption of hedonic goods by individuals with undesirable personality traits, low moral or belonging to minority groups. Furthermore, overconsumption is described as having detrimental effects both on the individual consumer, the society and the environment; however, direct individual effects are more frequently mentioned in the studies. The term is seldom defined explicitly. This might lead to confusion and misunderstanding between research fields and between different stakeholders. A structured framework for generating clear and useful definitions is suggested in this study, based on the reviewed papers and a theoretical framework from moral philosophy.

  • 30.
    Håkansson, Andreas
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Humanvetenskap.
    What makes local food attractive to consumers?2015Ingår i: Interdisciplinary perspectives on local and regional food in the South Baltic Region / [ed] Anton Petrenko and Bitte Müller-Hansen, Kristianstad: Kristianstad University Press , 2015, s. 85-93Kapitel i bok, del av antologi (Övrigt vetenskapligt)
    Abstract [en]

    In order to understand the potential of local and regional food, we must first understand what it is about these goods that attract consumers. This chapter summarizes the research on what drives local food consumption, starting from an overview of the motivations of the consumers themselves and different descriptions of what characterizes consumers of local food (“locavore“), and continuing with potential explanations for underlying motives.

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  • 31.
    Håkansson, Andreas
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Praktisk-estetiska ämnen.
    Även utan arbetstidsförkortning fortsätter vår fritid att öka2014Ingår i: Ekonomisk Debatt, ISSN 0345-2646, Vol. 42, nr 3, s. 83-87Artikel i tidskrift (Övrig (populärvetenskap, debatt, mm))
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  • 32.
    Håkansson, Andreas
    et al.
    Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Humanvetenskap.
    Andersson, Håkan
    Linnaeus University.
    Granfeldt, Yvonne
    Lund University.
    Diet inequality prevails among consumers interested andknowledgeable in nutrition2015Ingår i: Food & Nutrition Research, artikel-id 27601Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    BACKGROUND:

    Previous studies have demonstrated a correlation between diet cost and adherence to nutritional recommendations among consumers in general. This has adverse effects on diet and health inequality. It could be hypothesized that consumers knowledgeable in nutrition escape this correlation.

    OBJECTIVE:

    Investigate whether the previously observed relationship between diet cost and nutritional quality prevails among consumers with an above-average interest in and knowledge of nutrition.

    DESIGN:

    Full open diet registrations of 330 students taking a basic university-level course in nutrition over a total of 780 days.

    RESULTS:

    The consumers with the highest daily average diet cost differ from the lowest cost quartile: The diets had higher micronutrient density, more fruits and vegetables, and lower energy density. The highest cost daily diet quartile had a significantly higher energy adjusted intake of the micronutrients that were on average consumed below the recommendation (vitamin D, folate, and iron for women). On the other hand, alcohol intake was significantly higher among the high diet cost group. The highest diet cost respondents consumed more fish, meat, coffee, and spreads, whereas the lowest diet cost respondents had a higher consumption of cereals, bread, jam, sausage, and milk.

    CONCLUSIONS:

    Dietary differences prevail even in the above-average interested and knowledgeable group. The respondents did not use their higher level of knowledge to break this commonly observed relationship. This suggests that an increased minimum level of knowledge in nutrition may not by itself eliminate dietary inequality.

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  • 33.
    Håkansson, Andreas
    et al.
    Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap.
    Andersson, Ronnie
    Chalmers University.
    Mortensen, Hans-Henrik
    Tetra Pak .
    Innings, Fredrik
    Tetra Pak .
    Experimental investigations of turbulent fragmenting stresses in a rotor-stator mixer. Part 2: probability distributions of instantaneous stresses2017Ingår i: Chemical Engineering Science, ISSN 0009-2509, E-ISSN 1873-4405, Vol. 171, s. 638-649Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Drop fragmentation in high intensity turbulent emulsification processing equipment-such as rotor-stator mixers (RSMs)-has traditionally been described in terms of a stress balance; between the stabilizing stress of the drop and the time-averaged turbulent stress at the most intense position of the flow. As shown in part 1 of this series, this approach is often a fruitful first approximation. However, the instantaneous local stress experienced by drops differs,from the time-averaged local stress due to hydrodynamics in general and the stochastic nature of a turbulent flow in particular. This study estimates the probability distribution of instantaneous turbulent stresses in an RSM from velocity fields obtained using particle image velocimetry. Results show that regions with low average stress still have a substantial probability of having instantaneously high stresses. This explains why low probability breakup is observed at these positions in visualization experiments. Results also show that the probability distribution of instantaneous stresses is approximately lognormal. The results are compared to two commonly used models for how to take the stochastic variations into account: the exponential decay model, and the multifractal emulsification model. It is concluded that both models predict reasonable distributions shapes but underestimate the width of the stress distribution.

  • 34.
    Håkansson, Andreas
    et al.
    Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap.
    Arlov, Dragana
    Tetra Pak Proc Syst AB.
    Carlsson, Fredrik
    FS Dynam AB.
    Innings, Fredrik
    Tetra Pak Proc Syst AB & Lund University .
    Hydrodynamic difference between inline and batch operation of a rotor-stator mixer head: a CFD approach2017Ingår i: Canadian Journal of Chemical Engineering, ISSN 0008-4034, E-ISSN 1939-019X, Vol. 95, nr 4, s. 806-816Artikel i tidskrift (Refereegranskat)
    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.

  • 35.
    Håkansson, Andreas
    et al.
    Lunds universitet.
    Fuchs, Laszlo
    Innings, Fredrik
    Revstedt, Johan
    Bergenståhl, Björn
    Trägårdh, Christian
    Visual observations and acoustic measurements of cavitation in an experimental model of a high-pressure homogenizer2010Ingår i: Journal of Food Engineering, ISSN 0260-8774, E-ISSN 1873-5770, Vol. 100, nr 3, s. 504-513Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Cavitation is common in high-pressure homogenizers, and has severe negative effects such as noise and mechanical wear, but may also have a beneficial effect in promoting fragmentation. Greater knowledge concerning cavitation in the homogenizer valve is thus important in optimizing the design and utilization of emulsification equipment. The aim of this study was to locate the region of cavitation and to study its dependence on operating conditions. The cavitation in a model of a high-pressure homogenizer is examined in detail. A visualization technique, based on the scattering of light from cavitation bubbles in the flow, has been developed, tested and compared to acoustical measurements. Intense light scattering was observed in the gap of the valve, indicating cavitation bubble growth as well as collapse inside the gap. The scattering intensity increased with increasing inlet pressure and decreased with increasing back pressure.

  • 36.
    Håkansson, Andreas
    et al.
    Lundsuniversitet.
    Fuchs, Laszlo
    Innings, Fredrik
    Revstedt, Johan
    Trägårdh, Christian
    Bergenståhl, Björn
    Experimental validation of k–e RANS-CFD on a high-pressure homogenizer valve2012Ingår i: Chemical Engineering Science, ISSN 0009-2509, E-ISSN 1873-4405, Vol. 71, s. 264-273Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Since the emulsification in the High-Pressure Homogenizer (HPH) is controlled by hydrodynamic forces, the turbulent flow field in the valve region is of significant interest. Computational Fluid Dynamics (CFD) simulations have been used for this in many studies. However, there are reasons to question if the utilized turbulence models, with their inherent assumptions and simplifications, could accurately describe the influential aspects of the flow.

    This study compares CFD simulations using the methods from previous studies with experimental measurements in a model HPH valve. The results show that the region upstream of the gap can be described accurately regardless of turbulence model and that the gap region can be captured by using one of the more refined k−ε models. None of the studied turbulence models were able to describe the details of the highly turbulent region downstream of the gap. The obtained results are also discussed in relation to generalizability and limitations in using CFD simulations for understanding the emulsification in the HPH.

  • 37.
    Håkansson, Andreas
    et al.
    Lund University, Department of Food Technology, Engineering and Nutrition.
    Fuchs, Laszlo
    Lund University, Department of Energy Sciences.
    Innings, Fredrik
    Tetra Pak Processing Systems, Lund.
    Revstedt, Johan
    Lund University, Department of Energy Sciences.
    Trägårdh, Christian
    Lund University, Department of Food Technology, Engineering and Nutrition.
    Bergenståhl, Björn
    Lund University, Department of Food Technology, Engineering and Nutrition.
    High resolution experimental measurement of turbulent flow field in a highpressure homogenizer model and its implications on turbulentdrop fragmentation2011Ingår i: Chemical Engineering Science, ISSN 0009-2509, E-ISSN 1873-4405, Vol. 66, nr 8, s. 1790-1801Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Particle image velocimetry is performed on a model of a high pressure homogenizer, scaled for qualitative similarity of the one phase turbulent flow field in a production scale homogenizer. Flow fields in gap entrance, gap and gap outlet chamber are obtained with high resolution. The measurements show gap flow development and formation of a turbulent wall adherent jet when exiting into the outlet chamber. Turbulent kinetic energy spectra show how the turbulent energy available for fragmentation is transported over distance along the jet centre axis.

    The high resolution images are also used together with a Kolmogorov-Hinze theory framework for discussing drop fragmentation together with a direct evaluation of disruptive stresses from measurements. For the turbulent inertial mechanism large drops experience high fragmenting force close to eight gap heights downstream of the gap exit where as this occurs closer to 20 gap heights for smaller drops. The turbulent viscous mechanism is most efficient at a downstream distance of eight gap heights into the outlet chamber for all drops sizes.

  • 38.
    Håkansson, Andreas
    et al.
    Lund University.
    Fuchs, Laszlo
    Lund University.
    Innings, Fredrik
    Tetra Pak Processing Systems.
    Revstedt, Johan
    Lund University.
    Trägårdh, Christian
    Lund University.
    Bergenståhl, Björn
    Lund University.
    Velocity measurements of turbulent two-phase flow in a high-pressure homogenizer model2013Ingår i: Chemical Engineering Communications, ISSN 0098-6445, E-ISSN 1563-5201, Vol. 200, nr 1, s. 93-114Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    The effect of disperse phase volume fraction on the turbulence in a scale model of a high-pressure homogenizer was studied experimentally. Velocity fields of the continuous phase were measured using particle image velocimetry. Refractive index matching combined with digital filtering enabled measurement with disperse phase present. Geometry and physical properties were carefully scaled in order to ensure turbulent flow and disperse phase modulation comparable to that of a technical high-pressure homogenizer. The results show a widening of the jet downstream of the gap and increased Reynolds stresses in the region of high turbulence intensity. This is consistent with previous experiments under similar conditions. Furthermore, the spectra of turbulent kinetic energy were investigated, indicating that the increase in turbulent kinetic energy is mainly due to an increase in energy of eddies of large length scales.

  • 39.
    Håkansson, Andreas
    et al.
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Praktisk-estetiska ämnen.
    Hounslow, Mike
    Simultaneous determination of fragmentation and coalescence rates during pilot-scale high-pressure homogenization2013Ingår i: Journal of Food Engineering, ISSN 0260-8774, E-ISSN 1873-5770, Vol. 116, nr 1, s. 7-13Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    The emulsification process is primarily determined by the rate of fragmentation and coalescence of emulsion drops. However, there is presently no fast, reliable method for measuring these rates for pilot and production scale high pressure homogenizers.

    In this paper a method for simultaneous estimating fragmentation and coalescence is developed and tested based on the work of Hounslow and Ni (2004). Kernel type as well as rate extraction is performed based on the development of the total number of drops when recirculation an emulsion through a high-pressure homogenizer. The method has many advantages such as not requiring any specialty chemicals or complex analytical equipment. All measurements are made using laser diffraction equipment that is already standard for analyzing the effect of homogenization.

    Experiments show fragmentation and coalescence rates close to that seen in previous studies and the scaling of coalescence rate and fragmentation with homogenizing pressure is in accordance with theory.

  • 40.
    Håkansson, Andreas
    et al.
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap. Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    Innings, Fredrik
    Tetra Pak AB & Lund University.
    The dissipation rate of turbulent kinetic energy and its relation to pumping power in inline rotor-stator mixers2017Ingår i: Chemical Engineering and Processing, ISSN 0255-2701, E-ISSN 1873-3204, Vol. 115, s. 46-55Artikel i tidskrift (Refereegranskat)
    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.

  • 41.
    Håkansson, Andreas
    et al.
    Lunds universitet.
    Innings, Fredrik
    Revstedt, Johan
    Trägårdh, Christian
    Bergenståhl, Björn
    Estimation of turbulent fragmenting forces in a high-pressure homogenizer from computational fluid dynamics2012Ingår i: Chemical Engineering Science, ISSN 0009-2509, E-ISSN 1873-4405, Vol. 75, s. 309-317Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    The aim of this study was to find models for turbulent fragmenting forces in the high-pressure homogeniser from data available in Computational Fluid Dynamics (CFD) simulations with Reynolds Averaged Navier Stokes (RANS) turbulence models. In addition to the more common RANS k–ε turbulence models, a Multi-scale k–ε model was tested since experimental investigations of the geometry imply large differences in behaviour between turbulent eddies of different length-scales.

    Empiric models for the driving hydrodynamic factors for turbulent fragmentation using the extra information given by multi-scale simulations were developed. These models are shown to give a more reasonable approximation of local fragmentation than models based on the previously used RANS k–ε models when comparing to hydrodynamic measurements in an experimental model.

  • 42.
    Håkansson, Andreas
    et al.
    Lund University.
    Innings, Fredrik
    Tetra Pak Processing Systems.
    Trägårdh, Christian
    Lund University.
    Bergenståhl, Björn
    Lund University.
    A high-pressure homogenization emulsification model: improved emulsifier transport and hydrodynamic coupling2013Ingår i: Chemical Engineering Science, ISSN 0009-2509, E-ISSN 1873-4405, Vol. 91, s. 44-53Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    The high-pressure homogenizer emulsification modelling framework by Håkansson et al. (2009a, Chemical Engineering Science 64, 2915–2925; 2009b. Food Hydrocolloids 23, 1177–1183), is further developed in this study. The model, including the simultaneous fragmentation of drops, coalescence of drops and kinetic adsorption of macromolecular emulsifiers, is improved with regard to two points. First, the transport of adsorbed emulsifier between drops of different sizes due to the fragmentation and coalescence of drops, is included using bivariate population balances. Second, the coupling of hydrodynamics to the emulsification model is improved using information from recent hydrodynamic investigations. The proposed framework is exemplified using a set of physically reasonable kernels and a production scale high-pressure homogenizer geometry, showing realistic emulsification results.

  • 43.
    Håkansson, Andreas
    et al.
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Praktisk-estetiska ämnen. Lunds universitet.
    Magnusson, Emma
    Bergenståhl, Björn
    Nilsson, Lars
    Hydrodynamic radius determination with asymmetrical flow field-flow fractionation using decaying cross-flows: Part I. A theoretical approach2012Ingår i: Journal of Chromatography A, ISSN 0021-9673, E-ISSN 1873-3778, Vol. 1253, s. 120-126Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Direct determination of hydrodynamic radius from retention time is an advantage of the field-flow fractionation techniques. However, this is not always completely straight forward since non-idealities exist and assumptions have been made in deriving the retention equations. In this study we investigate the effect on accuracy from two factors: (1) level of sophistication of the equations used to determine channel height from a calibration experiment and (2) the influence of secondary relaxation on the accuracy of hydrodynamic radius determination. A new improved technique for estimating the channel height from calibration experiments is suggested. It is concluded that severe systematic error can arise if the most common channel height equations are used and an alternative more rigorous approach is described. For secondary relaxation it is concluded that this effect increases with the cross-flow decay rate. The secondary relaxation effect is quantified for different conditions. This is part one of two. In the second part the determination of hydrodynamic radius are evaluated experimentally under similar conditions.

  • 44.
    Håkansson, Andreas
    et al.
    Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap.
    Mortensen, Hans Henrik
    Tetra Pak.
    Andersson, Ronnie
    Chalmers University.
    Innings, Fredrik
    Tetra Pak & Lund University.
    Experimental investigations of turbulent fragmenting stresses in a rotor stator mixer. Part 1.: estimation of turbulent stresses and comparison to breakup visualizations2017Ingår i: Chemical Engineering Science, ISSN 0009-2509, E-ISSN 1873-4405, Vol. 171, s. 625-637Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Despite large industrial relevance, the relation between rotor-stator geometry, hydrodynamics and drop breakup is poorly understood, partly since no methods for measuring the fragmenting stresses acting on drops have been established. This study attempts to bridge this gap by developing, applying and evaluating two approaches for estimating local turbulent stresses based on particle image velocimetry data: namely one traditional but indirect approach based on the dissipation rate of turbulent kinetic energy, and another more direct approach based on the spatial turbulent spectrum that has proven useful in other high-intensity emulsification processing. The approaches are evaluated in terms of validity of underlying assumptions, how they compare to breakup visualizations in the same geometry and with regard to the reliability of primary measurables. Results show three consistent regions of high stress in the rotor-stator region: in a plume extending into the stator-hole from the trailing edge, in the shear layers of the jet exiting the hole and in the macroscopic flow structure formed after the rotor blocks a stator hole. Following, a drop travelling along an average velocity flow field, the measurement predict disrupting stresses exceeding the stabilizing stress at the stator hole exit, at approximately the same position where drop breakup is observed in breakup visualizations. Both methods are therefore able to predict the most likely breakup positions. It is also concluded that both methods have limitations, and that average stress alone cannot describe all aspects of the fragmentation process in rotor-stator mixers. (C) 2017 Elsevier Ltd. All rights reserved.

  • 45.
    Håkansson, Andreas
    et al.
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
    Rayner, Marilyn
    Lunds universitet.
    General principles of nanoemulsion formation by high-energy mechanical methods2018Ingår i: Nanoemulsions: formulation, applications, and characterization / [ed] Seid Mahdi Jafari and David Julian McClements, Elsevier, 2018, s. 103-139Kapitel i bok, del av antologi (Övrigt vetenskapligt)
    Abstract [en]

    Emulsion formation is a challenging task. Breaking a large drop into smaller fragments gives rise to an increase in the total interfacial area and, consequently, in the interfacial energy. External energy must, therefore, be supplied to form an emulsion. Nanoemulsion formation is even more challenging since small drops require even higher interfacial energy.

    The high-energy methods are designed to supply the energy required for emulsification by subjecting it to a disruptive hydrodynamic stress, that is, laminar or turbulent shear or cavitation. This chapter provides an overview of the current understanding of the mechanical principles of the high-energy methods. It discusses how they give rise to emulsification, both in terms of the traditional stress-balance description and of dynamic theories of emulsification. Special emphasis is placed on the difference between forming micrometer range emulsions and nanoemulsions.

  • 46.
    Håkansson, Andreas
    et al.
    Lund University.
    Trägårdh, Christian
    Lund University.
    Bergenståhl, Björn
    Lund University.
    A method for estimating effective coalescence rates during emulsification from oil transfer experiments2012Ingår i: Journal of Colloid and Interface Science, ISSN 0021-9797, E-ISSN 1095-7103, Vol. 374, nr 1, s. 25-33Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    The Oil Transfer Technique (OTT) was developed by Taisne et al. [1] to measure coalescence during emulsification and has been applied since in several studies. One of the main drawbacks of this technique is that it only gives a qualitative measure of coalescence. This paper proposes a new evaluation method of OTT experimental results for estimating qualitative coalescence rates, e.g. for investigating the scaling of coalescence with emulsification parameters (such as homogenizing pressure, and emulsifier concentration).

    The method is based on comparison with simulated OTT experiments using bivariate Population Balance Equation models. Simulations have been performed under a wide variety of conditions in order to investigate the influence of assumptions on coalescence and fragmentation kernels. These investigations show that the scaling of coalescence rates could be determined accurately when the scaling of efficient residence time of drops in the active region of homogenization is known. The proposed evaluation method is also exemplified by analyzing OTT data from two previously published studies.

  • 47.
    Håkansson, Andreas
    et al.
    Lunds universitet.
    Trägårdh, Christian
    Bergenståhl, Björn
    Dynamic simulation of emulsion formation in a high pressure homogenizer2009Ingår i: Chemical Engineering Science, ISSN 0009-2509, E-ISSN 1873-4405, Vol. 64, nr 12, s. 2915-2925Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    A simulation model for emulsification in high pressure homogenization (HPH), based on a population balance approach, is developed assuming it to be controlled by three simultaneous processes; fragmentation, coalescence and adsorption of a macromolecular emulsifier. The aim is to investigate the implications of adding a set of models together; studying the effects of dynamics, size effects and process interactions.

    For fragmentation, turbulent inertial and turbulent viscous forces are included using a dynamic model based on the Weber and Capillary number. It was extended to include a deformation time scale.

    The rate of adsorption and coalescence is assumed to be controlled by the collision rate of macromolecular stabilizer and bare interface, modeled using convective and diffusive transport in turbulent flow.

    By comparing simulation results to general trends found in the literature, it can be concluded that the models can reproduce the general HPH process well. By dividing the active region of emulsification in the homogenizing valve into discrete steps, the dynamic process could also be examined, indicating the homogenization process being composed of three stages with coalescence predominantly found in the last one.

  • 48.
    Håkansson, Andreas
    et al.
    Lunds universitet.
    Trägårdh, Christian
    Bergenståhl, Björn
    Studying the effects of adsorption, recoalescence and fragmentation in a high pressure homogenizer using a dynamic simulation model2009Ingår i: Food Hydrocolloids, ISSN 0268-005X, E-ISSN 1873-7137, Vol. 23, s. 1177-1183Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    The emulsification in a high pressure homogenizer was studied using a dynamic simulation model based on the population balance equation. The model includes fragmentation, recoalescence and adsorption of macromolecular emulsifier and uses a simple flow model in order to link the hydrodynamics in the homogenizer to the three physical processes mentioned above.

    A computer model offers an interesting opportunity to study the effect of model assumptions on the overall outcome of the process. The computer model is also an interesting complement to experiments in this case since internal measurements in the active region of homogenization are very hard to carry out, due to small scales and high forces, and information on the spatial position of the different processes is of great importance in design.

    Based on a set of assumptions, mainly that the turbulent jet responsible for break-up can be described by a one dimensional model and that the macromolecular emulsifiers hindrance of recoalescence can be described by a wall like repulsion, it is shown that the active region of homogenization can be divided into two zones; a narrow zone with fast fragmentation and nearly no recoalescence in the most intense part of the region followed by a recoalescence zone as drop–drop interactions starts to dominate with decreasing turbulence intensity. The effect of operating parameters is seen to be close to the ones found from experiment.

    The results are discussed in relation to a flow field obtained by a simplistic CFD and assumptions made about hydrodynamics and emulsifier behavior.

  • 49.
    Håkansson, Andreas
    et al.
    Department of Food Technology, Engineering and Nutrition, Faculty of Engineering LTH, Lund University.
    Ulmius, Matilda
    Biomedical Nutrition, Pure and Applied Biochemistry, Faculty of Engineering LTH, Lund University.
    Nilsson, Lars
    Department of Food Technology, Engineering and Nutrition, Faculty of Engineering LTH, Lund University.
    Asymmetrical flow field-flow fractionation enables the characterization of molecular and supramolecular properties of cereal beta-glucan dispersions2012Ingår i: Carbohydrate Polymers, ISSN 0144-8617, E-ISSN 1879-1344, Vol. 87, nr 1, s. 518-523Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    In this paper we study the properties of molecular and supra molecular species in cereal beta-glucan solutions/dispersions by the utilization of asymmetrical flow field-flow fractionation coupled to multi-angle light scattering and refractive index (AsFIFFF-MALS-RI) detectors. The samples were purified barley and oat beta-glucans which were dissolved in aqueous solution using either mild conditions or more harsh treatments with alkali. Dissolution in 0.5 M NaOH was not sufficient to eliminate aggregated structures in barley beta-glucan. The results in this paper show how distinction can possibly be made between molecular and supra molecular species using scaling approaches and conformational parameters obtained from AsFIFFF-MALS-RI over the entire size distribution. Small species in the barley beta-glucan samples display properties ranging from elongated conformation to random coil conformation. Aggregates have low apparent densities and a swollen micro gel structure. Oat beta-glucan displays no properties that can be attributed to a molecularly dissolved beta-glucan showing that dissolution was incomplete. The aggregate properties analyzed were similar between oat and barley beta-glucan.

  • 50.
    Håkansson, Andreas
    et al.
    Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap.
    Zishan, Chaudhry
    Tetra Pak Processing Systems AB.
    Fredrik, Innings
    Tetra Pak Processing Systems AB.
    Model emulsions to study the mechanism of industrial mayonnaise emulsification2016Ingår i: Food and Bioproducts Processing, ISSN 0960-3085, E-ISSN 1744-3571, Vol. 98, s. 189-195Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Mechanistic understanding of industrial food-emulsification is necessary for optimal operation and design. Industrial mayonnaise production is yet poorly understood, partly due to a lack of experimental data and partly due to the complexity of the product.

    This study suggests a systematic method for building mechanistic insight, by investigating successively more complex model emulsions in industrial rotor–stator mixers, comparing to idealized theories identifying points of departure. As a first step, a high volume fraction (>50%) and high viscosity (>100 mPa s) model emulsion with a non-ionic surfactant acting as emulsifier is investigated in two industrial-scale mixers (one batch and one continuous inline mixer) at varying rotor tip-speeds.

    The resulting drop diameter to rotor tip-speed scaling suggest turbulent viscous fragmentation of the model emulsion in both mixers despite the high volume fraction of disperse phase which could be expected to lead to significant non-idealities such as extensive coalescence and concentration effect-dominated fragmentation. If the other non-idealities (e.g. egg yolk emulsifying system and non-Newtonian rheology) would not influence the emulsification, this suggests the same mechanism for mayonnaise emulsification. An outline for continued work on successively more complex model-emulsions is discussed in order to further enhance understanding.

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