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Mölndal, Sweden

Soler C.,Gothenburg University | Plazas M.C.,Santa Maria AB
Appetite | Year: 2012

This paper explores the meaning of the Mexican dish tacos for Swedish consumers. As such, this study examines the relationship between ethnic food and food culture in light of contemporary changing food rituals. The results reveal that the Swedish food ritual of Friday dinner can be enacted through eating tacos. Friday dinner is a point in time and space at which family members gather, after a busy week following divergent schedules that keep them from eating together, and to which children's food preferences are central. Tacos fulfil all the requirements for a quick-to-cook yet social dish that enables hardworking but time-constrained families to eat together. The much-debated informal and fragmented character of food consumption in contemporary society is accommodated in the taco meal. © 2012 Elsevier Ltd. Source


Shenoy P.,Swedish Institute for Food and Biotechnology | Shenoy P.,University College Cork | Viau M.,Tetra Pak | Tammel K.,Santa Maria AB | And 3 more authors.
Powder Technology | Year: 2015

Particle size and density are two important parameters which affect the mixture homogeneity of powder mixtures. In this study several types of food powders with different particle sizes and poured bulk densities were chosen for the binary powder mixing trials. In each type of binary mixture salt was one of the main ingredients, hence conductivity analysis was performed on the mixtures and coefficient of variation was used to evaluate the mixture homogeneity. All binary powders were mixed at a ratio of 50:50 by weight in a 2. L prototype lab-scale paddle mixer. The experiments were conducted in such a way that the ingredients used either had a similar particle size and different bulk density or similar bulk density and different particle size. Different density and size ratios were investigated to observe the limit up to which good mixing takes place. Density differences between the binary powders were varied from 1.5 up to 16.4. The range of size ratio investigated was from 1.96 up to 15.73. Results indicate that powders mixed very well up to a particle size ratio of 4.45. For higher ratios mixture quality disimproved but no segregation was visually observed. The bulk density had a larger influence in affecting the mixture quality (MQ) as compared to particle size. At higher bulk density ratios almost complete segregation was observed and this was majorly influenced by the irregular shapes of thyme and oregano. © 2014 Elsevier B.V. Source


Shenoy P.,Swedish Institute for Food and Biotechnology | Shenoy P.,University College Cork | Xanthakis E.,Swedish Institute for Food and Biotechnology | Innings F.,Tetra Pak | And 3 more authors.
Journal of Food Engineering | Year: 2015

This work studied the effect of composition of powders and water content on mixture quality (MQ) of three binary powder mixtures with good (salt/paprika or salt/sugar) or poor mixing (salt/oregano) behaviour. The mixing behaviour was assessed using coefficient of variation. Results showed that mixture composition did not influence the MQ of sugar/salt and paprika/salt within 20-80% salt content range but it did influence the MQ of oregano/salt with a progressive dis-improvement in MQ with higher oregano content and also for low concentrations of 1% salt. Water content did have an effect on mixing behaviour. When paprika with high water activity (aw) was mixed with salt, the time required to reach good MQ was longer because of the increased cohesiveness and when oregano with high aw was mixed with salt it displayed improved MQ because salt particles were able to stick onto the larger oregano particles and reduced segregation. © 2014 Elsevier Ltd. All rights reserved. Source


Shenoy P.,Swedish Institute for Food and Biotechnology | Shenoy P.,University College Cork | Innings F.,Tetra Pak | Lilliebjelke T.,Santa Maria AB | And 3 more authors.
Journal of Food Engineering | Year: 2014

Digital colour imaging (DCI) was applied in this study as a novel approach for assessing the mixture quality of binary food powder mixes. Three different binary powder mixes with different coloured ingredients [salt, paprika, black pepper and onion] were investigated using a commercially available system called DigiEye. The coordinates of CIELAB colour space were used to describe the colour of the samples. The sample colour variance was used as a measure of mixture quality. The results showed that DCI has potential for assessing the mixture quality of binary food powder mixes, provided that colour difference between the powders can be measured. The ability to assess mixture quality decreases as the colour difference between the components in the mix decreases. Furthermore, scale of scrutiny and composition also influence the capability of the method. © 2013 Elsevier B.V. All rights reserved. Source


Shenoy P.,SP Technical Research Institute of Sweden | Shenoy P.,University College Cork | Innings F.,Tetra Pak | Tammel K.,Santa Maria AB | And 2 more authors.
Powder Technology | Year: 2015

Mixture quality or homogeneity analysis is a crucial step in powder industries to evaluate if the final product meets the requisite standards and therefore industries prefer a method that is reliable and easy to use. In this study the mixture quality of food powder mixtures that differ in mixability and number of components is studied by using digital colour imaging method (DCI) and comparing it with a salt conductivity method. Two binary food and two quaternary food powder mixtures with different coloured particles were studied. Salt was one of the key ingredients commonly used in all the mixtures. Samples were taken at specific times during mixing. The digital colour imaging method was used to measure colour of each sample and salt conductivity analysis measured the corresponding concentration of salt in each sample. Coefficient of variation (CoV) was used to determine the homogeneity of the mixture. Results showed that both methods gave similar results for the well mixing paprika-salt mixture however the DCI method did not work for the oregano-salt mixture which was highly segregating in nature. When the colour difference between the powders was high the DCI method showed a good trend with the salt concentration method. When quaternary mixture consisting of similar coloured particles and segregating particles was used this trend was weaker as compared to the mixture that consisted of cohesive powders that mixed well with each other although they had some particles that were similarly coloured. Overall it showed that DCI method has potential for use by industries that can analyse powder mixtures with components that have differences in colour and that are not strongly segregating in nature. © 2015 Elsevier B.V. Source

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