Dissertationen: „Food and Chemical industry“

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Anandarao, Venkatesh, und Sukrit Reddy Bandi. „Factors affecting the adoption of solar thermal technology : A study on Food and Chemical Industries“. Thesis, Uppsala universitet, Industriell teknik, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-447169.

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The rising concerns of climate change and global warming have made the current practices of industrial energy generation and consumption highly unsustainable. There is a growing awareness of the importance of renewable energy use in addressing climate change and establishing sustainable development. One of the renewable sources which have gained popularity over time is solar energy. Among the various solar technologies, one potential segment is solar thermal technology which involves solar thermal collectors. This technology mainly concentrates on providing industrial process heat across a wide range of temperature, and it's classified within the industry of Solar Heat for Industrial Process (SHIP). Though the SHIP technologies show strong technical feasibility, only few industries employ solar heat and there is a decreasing trend of adoption. Hence, this research aims to understand the reasons for decreasing adoption by studying what and how are the factors affecting the adoption of solar thermal technology. This is done by performing a qualitative study across two industrial sectors food and chemical in the region of Middle East and North Africa (MENA). The obtained data by conducting semi-structured interviews are analysed using the Technological-Organization-Environment (TOE) theoretical framework. The results from the study show that there are 9 important factors affecting the adoption of solar thermal technology that are categorized into technological factors (reliability, flexibility, financial attractiveness, and competitive alternatives), organizational factors (management support and resources) and environmental factors (regulatory environment, technology support provider and competitive pressure). Apart from the technological factors of lack of reliability and financial attractiveness, the organizational factors of lack of resources and the environmental factor of low incentives in MENA region, the aspect of cheap competitive alternatives especially in the MENA region, is causing the decrease in adoption within the food and chemical industry.

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Bosch, Adina Cornelia. „Investigation of the chemical composition and nutritional value of smoothhound shark (Mustelus mustelus) meat“. Thesis, Stellenbosch : Stellenbosch University, 2012. http://hdl.handle.net/10019.1/20261.

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Thesis (MSc Food Sc)--Stellenbosch University, 2012.
ENGLISH ABSTRACT: The aim of this study was to determine the proximate composition of five individual body sites of the Mustelus mustelus shark in order to evaluate the cross carcass variation of the individual proximate components (moisture, protein, lipid, ash) of the meat. This variation was determined in order to find a representative sample of the edible part of the shark (fillet and body flap). Secondly, this sample representing the entire shark fillet was used to investigate the endogenous factors (gender, size and life cycle stage) and their effects on the individual proximate components and other meat components (amino acids, fatty acids, minerals, histamine and mercury contents). Finally, all this data was combined to describe the average chemical composition and nutritional value of M. mustelus meat. None of the proximate components showed any variation between the different fillet positions. This indicated that the fillet is homogenous and samples for chemical analyses can be taken anywhere on the fillet as representative of the entire fillet. It was found that all three main effects (gender, size and life cycle stage) did not have major influences on most of the components of the chemical composition of M. mustelus meat analysed. Higher fatty acid levels (SFA, MUFA and PUFA) were observed in large females than in large males as well as in non-pregnant large females compared to pregnant large females. According to statistical analysis, large males had higher total mercury levels than large females. The only component affected by size variation was the fatty acids, showing a trend to decrease in quantity before maturity was reached. Variation due to life cycle stages was mostly evident in the fatty acid component with some small effects on two mineral components, aluminium and copper, which had slightly higher levels in pregnant large females than in non-pregnant large females. M. mustelus meat has an average proximate composition of 75% moisture, 23% protein, 1.6% lipids and 1.4% ash (weight per wet weight). The protein is, however, an over-estimation of the true protein value as the meat contains significant amounts of non-protein nitrogen (NPN) in the form of urea which contributes to the N concentration. M. mustelus meat is a good source of some essential amino acids, especially lysine and threonine (78% of the daily requirements for an adult in a 100g portion), but low in minerals. The meat has a healthy lipid content with a good ratio (>0.45) of PUFA:SFA (0.83) as well as a healthy (<4) n-6:n-3 fatty acid ratio of 0.39. The histamine content was very low or not detectable but some samples contained total mercury values above the maximum safe limit. Although further research is needed for some meat components, these results are a valuable contribution to the new South African Food Composition Tables being compiled.
AFRIKAANSE OPSOMMING: Die doel van hierdie studie was om die proksimale samestelling van die vleis vanaf vyf afsonderlike posisies op die liggaam van die Mustelus mustelus haai te bepaal. Sodoende is die variasie, met betrekking tot die verskillende proksimale komponente (vog, proteïen, lipiede en as), in terme van die totale karkas, bepaal. Die proksimale variasie is bepaal om vas te stel hoe ŉ verteenwoordigende monster van die totale karkas geneem kan word. Gevolglik is hierdie verteenwoordigende monster gebruik om die effek van geslag, grootte en die verskillende fases van die lewens-siklus op die afsonderlike proksimale komponente asook ander vleis komponente (aminosure, vetsure, minerale, histamien en kwik inhoud) te ondersoek. Laastens is al hierdie inligting gebruik om die algemene samestelling en voedingswaarde van M. mustelus vleis te bespreek. Geen van die proksimale komponente het enige variasie getoon tussen afsonderlike liggaamsposisies nie. Hierdie resultaat dui daarop dat die vleis van ŉ M. mustelus haai homogeen is regoor die karkas en dat ŉ vleis monster vanaf enige posisie op die karkas geneem kan word as ŉ verteenwoordigende monster. Daar is gevind dat geslag, grootte en fase van die lewens-siklus geen merkwaardige invloed het op die vleis se samestelling nie. Hoër vetsuur konsentrasies (versadigde, monoonversadigde en poli-onversadigde vetsure) is gevind in groot vroulike haaie en nie-dragtige vroulike haaie as in groot manlike haaie en dragtige vroulike haaie onderskeidelik. Statisties, het groot manlike haaie hoër vlakke van totale kwik as groot vroulike haaie. Die enigste vleis komponent wat beïnvloed is deur die grootte van die haai, is die vetsure, wat verminder het voor volwassenheid bereik is en dan weer vermeerder soos die haai groter word. Variasie as gevolg van die verskillende fases van die lewens-siklus is meestal gevind in die vetsuursamestelling, en die minimale het ook gevarieer ten opsigte van die elemente aluminium en boor wat effense hoër vlakke getoon het in dragtige haaie as in nie-dragtige haaie. M. mustelus vleis het ŉ gemiddelde proksimale samestelling van 75% vog, 23% proteïen, 1.6% lipiede en 1.4% as (nat massa). Die proteïen waarde is ŉ oorskatting van die ware proteïen waarde as gevolg van hoë nie-proteïen stikstof in die vorm van ureum wat bydra tot die totale stikstof inhoud. M. mustelus vleis blyk ŉ goeie bron van sommige essensiële aminosure soos lisien en treonien (78% van die daaglikse aanbevole dosis), maar laag in mineraal inhoud. Die vleis het ŉ gesonde vet inhoud met ŉ goeie (>0.045) poli-onversadigde:versadigde vetsuur verhouding (0.83) asook ŉ gesonde (<4) omega 6 tot omega 3 vetsuur verhouding van 0.39. Die histamien inhoud van die vleis was baie laag of onder die meetbare limiet, maar sekere monsters het ŉ totale kwik inhoud getoon wat bo die maksimum veilige limiet is. Hoewel verdere navorsing ten opsigte van sekere van die vleis komponente vereis word, lewer hierdie resultate ŉ waardevolle bydrae tot die nuwe Suid-Afrikaanse voedsel samestellings tabelle wat tans opgestel word.

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Sigge, G. O. (Gunnar Oliver). „Integration of anaerobic biological and advanced chemical oxidation processes to facilitate biodegradation of fruit canning and winery wastewaters“. Thesis, Stellenbosch : Stellenbosch University, 2005. http://hdl.handle.net/10019.1/50374.

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Penov, Ivan. „A study of the role of the network of formal agreements in development and commercialization of plant biotechnologies in the United States /“. free to MU campus, to others for purchase, 1999. http://wwwlib.umi.com/cr/mo/fullcit?p9953889.

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Mosquera, Canchingre Alex. „Carbon dioxide utilization in the food industry. Synthesis of carbohydrates and their precursors via photocatalytic reduction of carbon dioxide“. Thesis, KTH, Skolan för kemi, bioteknologi och hälsa (CBH), 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-282818.

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Today’s society strives to eliminate the carbon dioxide (CO2) emissions, which is the main greenhouse gas emitted through anthropogenic activities and contributes to climate change. In this project utilization of CO2 emissions from waste to energy plants to carbohydrates via photocatalytic reduction with water and further carbon coupling reactions is investigated. Two routes for the synthesis of carbohydrates have been investigated. Both methods use photocatalytic reduction of carbon dioxide to methanol and then proceed via different steps to produce carbohydrates or their precursors. The first route uses aldol condensation as the main method for the formation of carbon-carbon bonds and the second route is based on the formose reaction that uses formaldehyde as a reactant. The waste incineration plant selected for this study was the one located in Kil, Sweden. This plant processes 15590 tons of waste per year and emits 16366.5 tons of carbon dioxide per year. In order to separate carbon dioxide from the flue gas stream, MEA absorption was chosen as the best option due to its high efficiency. The presented processes have negative carbon dioxide emissions due to the fact that they convert of 16.4% of the waste incineration CO2 emissions into useful products and do not generate any emissions of their own. The aldol condensation pathway exhibits an efficiency of 1.3% when considering only food industry products and 2.5% when including other products that are useful to manufacture solvents, lubricants, or pharmaceuticals. The total amount of food industry products obtained is 3.9 kg/h with the energy requirements being was 159550 kJ/kgproduct. The formose reaction route yields 15.4 kg/h of only food industry products, mainly glucose, and exhibits an efficiency of 5%. The power requirements equal to 90099 kJ/kgproduct. The formose route was found to have higher yield and efficiency, and to be more energy consuming but also more energy efficient. Economic data was difficult to find due to the fact that photocatalytic processes are not commercial yet.
Dagens samhälle strävar efter att eliminera koldioxidutsläppen (CO2), som är den viktigaste växthusgasen som släpps ut genom antropogena aktiviteter och påverkar klimat. Den här projekten undersöker användning av koldioxidutsläpp från avfall till energianläggningar till produktion av kolhydrater via fotokatalytisk reduktion med vatten och ytterligare kolkopplingsreaktioner. Projekten utforskar två vägar för syntes av kolhydrater. Båda metoderna använda fotokatalytisk reduktion av koldioxid till metanol. Kolhydrater eller deras ursprungsmaterial syntetiseras via olika steg nedströms den fotokatalitiska processen. Den första vägen använder aldolkondensation som huvudmetod av kol-kolbindningar och den andra vägen baseras på formosreaktionen som använder formaldehyd som reaktant. Den avfallsförbränningsanläggning som valts ut för denna studie var den i Kil, Värmland, Sverige. Denna anläggning behandlar 15590 ton avfall per år och släpper ut 16366,5 ton koldioxid per år. För att separera koldioxid från rökgasströmmen valdes MEA-absorption som det bästa alternativet på grund av dess höga effektivitet. De presenterade processerna har negativa koldioxidutsläpp på grund av att de omvandlar 16,4% av koldioxid från avfallsförbränning till användbara produkter och inte genererar egna utsläpp. Aldolkondensationsvägen uppvisar en effektivitet på 1,3% om man endast beaktar livsmedelsindustrins produkter och 2,5% om man gör andra produkter som är användbara för att tillverka lösningsmedel, smörjmedel eller läkemedel. Den totala mängden av livsmedelsprodukter är 3,9 kg / h och energibehovet är lika med 159550 kJ / kg produkt. Formosreaktionsvägen ger 15,4 kg / h av livsmedelsindustrin produkt, huvudsakligen glukos, och uppvisar en effektivitet på 5%. Effektkraven är lika med 90099 kJ / kg produkt. Formosvägen visade sig ha högre utbyte och effektivitet och vara mer energikrävande men också mer energieffektiv. Ekonomiska data var svåra att hitta på grund av att fotokatalytiska processorn ännu inte är kommersiell.

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Redivo, Luca. „Detection and quantification of caffeine in the coffee industry using imprinted polymers and bare carbon electrodes“. Thesis, Queen Mary, University of London, 2018. http://qmro.qmul.ac.uk/xmlui/handle/123456789/54468.

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Food quality control is a mandatory task in the food industry, and for coffee manufacturers, one of the key target compounds is caffeine, because of its well-known biological effects and currently expensive analytical methods are employed for caffeine quantification. This project was thought with the aim of developing a cost-effective caffeine sensor for application in industrial environments. Two main approaches were investigated: i) the use of imprinted polymers; ii) electrochemical using bare carbon electrodes. Chapter 1 is the main introduction, it focuses on the importance of food quality control, the limitation of the methodologies currently employed and it presents the advantages of using imprinted polymers recognition and electrochemistry signal transduction. Chapter 2 presents data related to studies of self-association of caffeine in water using a novel computational approach. The wider applicability of the method was assessed by studying self-association of paraxanthine and the results were validated via a collaboration with Miss R. Anastasiadi who employed isothermal titration calorimetry. Chapter 3 describes the synthesis of MIPs in water, starting with the selection of the functional monomers: HPTS (8-hydroxypyrene-1,3,6-trisulfonic acid, trisodium salt). The polymerisation conditions were optimised in terms of solvent to be used, initiator content, temperature and total monomer concentration. Afterwards, the polymers were synthesised, characterised, and preliminary data on the rebinding ability towards caffeine were presented. Chapter 4 focuses on electrochemical methods for the detection of caffeine using bare carbon electrodes. A voltammetric method for accurate determination of caffeine in beverages was developed. Based on the encouraging results obtained, further studies on the applicability of electrochemical methods for coffee quality analysis were done. A second method was developed for simultaneous detection of caffeine and polyphenols and an amperometric chemosensor for sucrose determination was acquired and its applicability for the analysis of green coffee beans was evaluated.

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NAKATSUBO, MARIANA A. S. „Bioacessibilidade de Hg em peixes de diferentes níveis tróficos, originário da Amazônia“. reponame:Repositório Institucional do IPEN, 2017. http://repositorio.ipen.br:8080/xmlui/handle/123456789/28018.

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Submitted by Pedro Silva Filho (pfsilva@ipen.br) on 2017-11-17T16:46:06Z No. of bitstreams: 0
Made available in DSpace on 2017-11-17T16:46:06Z (GMT). No. of bitstreams: 0
No Brasil, principalmente na região Amazônica, o pescado representa uma importante fonte proteica, especialmente para as populações indígenas e ribeirinhas. Por outro lado, estudos demonstram altos níveis de mercúrio (Hg), nos pescados desta região. O Hg é conhecido por ser altamente neurotóxico e por possuir efeito bioacumulativo, sendo os peixes a principal via de contaminação pelo homem. Neste trabalho, foi realizado um estudo de bioacessibilidade in vitro de Hg total em espécies originadas da Amazônia central. O Hg foi determinado utilizando-se o analisador direto de mercúrio (DMA-80, Milestone Inc) com limite de detecção de 0,003 ng. Neste trabalho foi realizada a validação da metodologia e a validação da bioacessibilidade, juntamente com os cálculos de incerteza de ambos os processos. A validação analítica seguiu o DOQ-CGCRE-008-004 (INMETRO, 2016), tendo uma incerteza de 14,7%. Já a bioacessibilidade foi validada através da análise do material de referencia certificado: Dourada 1 (Brachyplatystoma Flavicans) (IPEN-Brasil), certificado para mercúrio total (0,271 ± 0,057 μg g-1) considerando a quantidade de Hg recuperado em cada etapa do processo e o balanço de massa final do processo. Os resultados obtidos demostraram a robustez do procedimento com uma recuperação >90%, coeficiente de variação < 10%, limite de detecção de 0,01 μg g-1 e o limite de quantificação de 0,1 μg g-1 e incerteza de 25%. O estudo indicou que a média bioacessível do mercúrio total é de 60%, para as espécies carnívoras, e 45% para os não carnívoros, demonstrando que o mercúrio presente no tecido não é absorvido pelo organismo em sua totalidade. A especiação do MeHg, indicou que do total bioacessível apenas uma parcela de 80% é MeHg demonstrando que a absorção de Hg pelo corpo pode ser ainda menor. Estudos como esse são fundamentais para influenciar nas decisões regulatórias, agências de controle dos níveis permissíveis de contaminantes nos alimentos, visto que, somente avaliar a concentração total do contaminante e não considerar a sua bioacessibilidade pode levar a um equívoco quanto à segurança de consumo do alimento.
Dissertação (Mestrado em Tecnologia Nuclear)
IPEN/D
Instituto de Pesquisas Energéticas e Nucleares - IPEN-CNEN/SP

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Valente, Joana Miguel Leite Duarte. „Subprodutos alimentares: novas alternativas e possíveis aplicações farmacêuticas“. Master's thesis, [s.n.], 2015. http://hdl.handle.net/10284/5312.

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Projeto de Pós-Graduação/Dissertação apresentado à Universidade Fernando Pessoa como parte dos requisitos para obtenção do grau de Mestre em Ciências Farmacêuticas
As indústrias agroalimentares produzem anualmente grandes quantidades de resíduos cuja valorização é mínima ou nula. Atualmente sabe-se que apenas uma pequena parte é reaproveitada para a alimentação direta de animais ou para compostagem. Tendo em conta que esses resíduos contêm importantes teores de nutrientes e de compostos bioativos, são aqui referidas algumas vias alternativas de aproveitamento desses subprodutos, nomeadamente para a indústria farmacêutica. Esta estratégia de gestão de resíduos, para além de valorizar fortemente um subproduto, diminui consideravelmente a carga poluente resultante da atividade agroindustrial. A sustentabilidade é um conceito bastante complexo que se resume no desenvolvimento económico e social, sem provocar grandes danos ao ambiente e aos recursos naturais. Atualmente existem inúmeros casos de aproveitamento e consequente valorização de materiais que no passado eram rejeitados pelas indústrias agroalimentares e que devem servir de exemplo para todos os processos de produção alimentar, potenciando outras indústrias, como a farmacêutica. Assim, a utilização de recursos subaproveitados, com o objetivo de aumentar a produtividade e criar riqueza, terá de merecer, cada vez mais, maior atenção. A nível nacional, os setores mais importantes são os da vitivinícola, produção de azeite, setor cervejeiro, produção de frutas e hortaliças e de torrefação do café. Atendendo a este mercado emergente, neste trabalho tentou-se caracterizar os resíduos alimentares que apresentam maior impacto ambiental, social e económico, através de uma descrição detalhada da caracterização química e propriedades biológicas dos constituintes químicos presentes nestes resíduos e que podem beneficiar a indústria farmacêutica.
Each year, the agri-food industries produce large amounts of waste, which are often discarded. Only a minor percentage is usually used for animal feeding or for composting. As this waste contains important amounts of nutrients and bioactive compounds, routes for their recovery and valorization are here identified, in particular to pharmaceutical industry. The adoption of such strategy of waste management also results in a strong decrease of its pollution burden. Sustainability is a complex concept that can be explained as the economic and social development without causing significant damages to the environment and natural resources. Currently there are many cases reporting the use and valorization of materials that were rejected by the food industries and this should be an example for all food producing processes, enhancing other industries, as the pharmaceutical industry. Thus, the use of underutilized resources, in order to increase productivity and create wealth, must have to earn increasingly greater attention. At the national level the most important sectors are the wine, olive oil, beer industry, fruits and vegetables production and coffee roasting. In view of this emerging market, this study attempted to characterize the main food waste with the greatest environmental, social and economic impact, through a detailed description of the chemical and biological properties that many of the chemical constituents present in these residues may provide in the pharmaceutical industry.

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Johansson, Sara, und Michaela Eriksson. „Mattrender : Slow food vs Fast food“. Thesis, Örebro universitet, Restaurang- och hotellhögskolan, 2013. http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-33323.

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Uppsatsen är grundad på två aktuella mattrender. Den första är Slow Food som grundades av Carlo Petrini i strävan efter att alla råvaror skall framställas på ett sätt som inte skadar naturen, djurens välmående samt människans egen hälsa. Den andra är Fast Food, en bransch som istället handlar om den världsliga ekonomin där man vill producera olika produkter snabbare och billigare. Syftet med denna studie är att ge läsaren en inblick i Slow Food rörelsen kontra Fast Food branschen och ställa dem mot varandra ur ett miljöperspektiv. Uppsatsen är en litteraturbaserad studie där fyra artiklar utgör grunden för resultatet. Artiklarna visar de två trenderna på ett mer djupgående sätt genom positiva samt negativa aspekter utifrån ett miljöperspektiv. Massproduktionen av matvaror är något som idag tar över världen allt mer. Varor som odlas lokalt och på ett sätt som inte skadar djur och natur är något som Slow Food rörelsen försöker få in bland hemmen. Baksidan av Slow Food är att det inte finns ekonomiska resurser för att kunna föda världens befolkning på detta sätt. Fast Food är något som idag anses vara det bestående sättet att i framtiden odla och framställa mat, fast det på lång sikt kommer att förstöra vår miljö genom odlingstekniker och transporter.
B-uppsatser

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Jain, Rakesh. „Operational initiatives in the food industry“. Thesis, Liverpool John Moores University, 2006. http://researchonline.ljmu.ac.uk/5801/.

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This research attempts to investigate the use & applicability of lean thinking concepts in the food industry & to develop a strategy for the productive adoption of lean thinking in the food industry. In . order to investigate the application of lean manufacturing concepts in the food industry, a lean manufacturing framework comprising of lean goals, lean principles and lean practices, has been developed through a systematic review of the literature. Considering that the food industry is not one industry but a collection of several types of industry producing a diverse range of products and employing a varied range of processes, a food industry classification system is proposed on the basis of visits to various food plants and the available literature. To investigate specific issues pertaining to the adoption of lean concepts in the food industry, a multiple case study research strategy approach is selected for the research investigation. This research investigation includes fifteen case studies. Except for one case study of a vehicle plant the rest of the case studies relate to food manufacturing plants. The case study of a vehicle assembly plant was selected in order to undertake a comparison with the food industry. The fourteen food manufacturing plants and the one vehicle assembly plant have been studied through a visit tour together with interviews, documentation and a questionnaire. Each case study has been described with regard to product, market, raw materials and process aspects of a plant. Subsequently the case studies have been assessed in order to understand the degree of leanness by examining the status of lean practices. All the cases pertaining to the food industry were mapped on the food industry classification scheme to identify specific food industry types of each of the food plants. It is observed that the lean model widely adopted in a discrete manufacturing environment, particularly automotive, is not applicable as such in the food sector. Therefore, a lean approach consisting of lean principles, lean practices and lean vision has been suggested for continuous, batch and assembly type of the food industry which would enable food industry to stay competitive. The major contributions of this research are, the development of a lean manufacturing framework consisting of goals, principles and practices which can be used to assess the leanness of any manufacturing plant, the development of a food industry classification system which would help researchers and managers to better understand the specificity of the production systems, an investigation of issues pertaining to the use and applicability of lean manufacturing in the food industry to help the food industry take advantage of operational improvement initiatives to stay competitive in today's global market, the development of a lean approach comprising of lean principles, lean practices and lean vision for the food industry which would enable the managers to transform their plants into lean plants.

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Bird, Michael Roger. „Cleaning of food process plant“. Thesis, University of Cambridge, 1993. https://www.repository.cam.ac.uk/handle/1810/251541.

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Adil, Muhammad Soban, und Sedin Mekanic. „Industry 4.0 and the Food Manufacturing Industry: A Conceptual Framework“. Thesis, Internationella Handelshögskolan, Jönköping University, IHH, Centre of Logistics and Supply Chain Management (CeLS), 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-49170.

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Background: The manufacturing industry is diverting away from the one-size-fits-all mass manufacture towards more customized processes. With increasingly individualized consumer preferences and an intense competitive environment, food manufacturers are required to meet specific consumer demands with similar efficiency to those produced massively. Such market requirements are feasible with the technological advancements envisioned by Industry 4.0. The consequences of such are increased flexibility and mass customization in manufacturing which forces the food manufacturer towards its realization. The integration process, however, involves a comprehensive transformation that affects every aspect of the organization. This consequently imposes significant challenges upon the food manufacturing company. Purpose: The study aims to investigate the transformation process ensued by the food manufacturer for Industry 4.0. Consequently, a conceptual framework is developed detailing the application of Industry 4.0 in the food manufacturing industry. Method: An inductive qualitative approach, in combination with a multiple-case study, is pursued to address the formulated questions of research. Based on such, semi-structured interviews were conducted with individuals representing three multinational food manufacturers. Further, a thematic analytical technique was adopted as means to identify similarities and patterns within the obtained data. The collected data was analyzed using thematic analysis through which the researchers came up with the conceptual framework. Conclusion: The results of the research reveal internal and external factors such as labor policies and IT infrastructure to influence the transformation process for Industry 4.0. In due to this, the implementation of the phenomenon occurs phase-wise, globally coordinated and regionally concentrated. This enables the organization to overcome the obstacles faced and, subsequently, ensure the successful deployment of Industry 4.0.

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Thomet, Christoph Fritz. „Sales performance measurement in the food industry : a food manufacturer's perspective /“. [S.l.] : [s.n.], 2001. http://aleph.unisg.ch/hsgscan/hm00027076.pdf.

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Watson, Dolly Jean. „Chemical Characterization of Wild Maine Cranberries“. Fogler Library, University of Maine, 2001. http://www.library.umaine.edu/theses/pdf/WatsonDJ2001.pdf.

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Ortega, Reyna Maria Mendiolea. „Chemical and microbiological changes in British fresh sausage“. Thesis, University of Nottingham, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.334823.

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Economides, Aristodemos G. „Chemical changes induced by fermentation with saccharomyces species“. Thesis, University of Reading, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.292728.

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Glicerina, Virginia Teresa <1979&gt. „Physico-chemical and microstructural properties of food dispersions“. Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2014. http://amsdottorato.unibo.it/6412/.

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The macroscopic properties of oily food dispersions, such as rheology, mechanical strength, sensory attributes (e.g. mouth feel, texture and even flavour release) and as well as engineering properties are strongly determined by their microstructure, that is considered a key parameter in the understanding of the foods behaviour . In particular the rheological properties of these matrices are largely influenced by their processing techniques, particle size distribution and composition of ingredients. During chocolate manufacturing, mixtures of sugar, cocoa and fat are heated, cooled, pressurized and refined. These steps not only affect particle size reduction, but also break agglomerates and distribute lipid and lecithin-coated particles through the continuous phase, this considerably modify the microstructure of final chocolate. The interactions between the suspended particles and the continuous phase provide information about the existing network and consequently can be associated to the properties and characteristics of the final dispersions. Moreover since the macroscopic properties of food materials, are strongly determined by their microstructure, the evaluation and study of the microstructural characteristics, can be very important for a through understanding of the food matrices characteristics and to get detailed information on their complexity. The aim of this study was investigate the influence of formulation and each process step on the microstructural properties of: chocolate type model systems, dark milk and white chocolate types, and cocoa creams. At the same time the relationships between microstructural changes and the resulting physico-chemical properties of: chocolate type dispersions model systems dark milk and white chocolate were investigated.
Le proprietà macroscopiche di dispersioni alimentari a base oleosa tra cui quelle reologiche, meccaniche e sensoriali (consistenza, texture, palatabilità, viscosità, stabilità fisica, ecc.) sono fortemente influenzate dalla loro microstruttura che è considerata un parametro chiave nella comprensione del “comportamento macroscopico” degli alimenti. In particolar modo le proprietà reologiche di tali matrici alimentari sono direttamente influenzate sia dalla formulazione che dal processo di produzione. Durante la produzione di cioccolato e/o surrogati a base di cacao, miscele di zucchero, cacao e grassi vengono riscaldate, raffreddate, pressurizzate e raffinate (Beckett 2000). Questi operazioni tecnologiche la contribuiscono a ridurre la dimensione delle particelle, a rompere gli agglomerati e a distribuire grassi e lecitina attorno alle singole particelle, modificandone la loro microstruttura . Poiché le proprietà macroscopiche di tali matrici alimentari sono fortemente determinate dalla loro microstruttura, la valutazione delle caratteristiche microstrutturali risulta essere molto importante al fine di studiare e ottenere dettagliate informazioni sulla loro complessità. Il presente studio si è proposto pertanto di valutare, mediante tecniche dirette di microscopia ed indirette di laser light diffraction, l’influenza delle diverse formulazioni e di ogni singola fase del processo produttivo sulle proprietà microstrutturali di: sistemi modello a base oleosa, cioccolato fondente, al latte e bianco e surrogati a base di cacao. Parallelamente sono state investigate le relazioni esistenti tra le caratteristiche micro strutturali delle suddette matrici e le loro proprietà reologiche e chimico-fisiche.

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Hoyland, David Vernon. „Chemical methods for assessing lipid oxidation in food“. Thesis, University of Nottingham, 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.254588.

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Bodeklint, Kim, und William Unosson. „Digitalization in the food industry : An exploratory study on how the digitalizationa affects the food industry in Sweden“. Thesis, Högskolan i Jönköping, Internationella Handelshögskolan, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-44143.

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Abstract Background – The existing literature on digitalization in the food industry is limited. Meanwhile, the literature suggests that digitalization is an issue that is unavoidable at some point in all industries and that companies must adapt in order to maintain their competitive position. In the food industry, large investments into digital projects are currently focusing on e-commerce, even though it merely stands for 2% of the sales. It could, therefore, be seen as digitalization is only about to start affecting the food industry and thus, exploring how it has affected and what it might mean for the actors in the industry is interesting. Purpose – The purpose of this thesis is to explore how digitalization affects the food industry in Sweden. The purpose is fulfilled through the answering of two research questions; How is digitalization viewed upon in the food industry in Sweden? And How does the digitalization affect the food industry in Sweden? Through the fulfilment of the purpose, this thesis helps to fill a gap in the existing literature about the subject. Method – The study is a qualitative study of digitalization in the food industry and includes insights from 13 individuals working in the food industry in Sweden. As the subject does not have any existing theories and there is limited literature on the subject, the study uses an inductive approach where the data is analysed through a thematic analysis in order to be able to derive a conclusion about the subject. Findings – When concluding this study, it was found that the food industry is lagging behind other industries in terms of digitalization, which in the food industry is closely connected to e-commerce for many. There are several enormous challenges that the industry is facing, and one of the most significant challenges and also a resistance to digitalization in the food industry is profitability. This means that the industry actors have a hard time maintaining profitability when implementing digital solutions, mainly e-commerce solutions. Opportunities are present to solve the challenges of mainly; deliveries and thus finding a solution to the profitability issue.

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Chandrasiri-Posanacharoen, Vasina. „Effet des traitements technologiques sur la valeur nutritionnelle et les propriétés biologiques des protéines de soja (germination-coagulation-fermentation)“. Nancy 1, 1989. http://www.theses.fr/1989NAN10130.

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Ce travail présente l'étude de la valorisation des graines de soja par différents traitements technologiques traditionnels (germination, coagulation et fermentation). Les propriétés physico-chimiques des produits obtenus ont été déterminées. La valeur nutritionnelle et les propriétés biologiques, notamment le métabolisme lipidique des produits, ont été étudiées chez le rat normal (souche wistar), de 50 g, nourri pendant six semaines avec un régime à 10% de protéines, libre de cholestérol. Ces traitements entraînent des modifications des constituants des graines très complexes. Ceci mérite d'être suivi d'expérimentations supplémentaires, afin d'exploiter au mieux ces produits dans le domaine de la diététique ou de l'industrie alimentaire

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Barakeh, Noura. „Fast Food Industry Purchase Process : A Study on Sustainability and Healthy Food“. Thesis, Linnéuniversitetet, Institutionen för marknadsföring (MF), 2014. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-35482.

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During the past years, purchasing decisions have changed considerably in many companies. This is reflected in the increased attention on sustainability and health aspects in many companies, in particular fast food industries. An efficiently well managed purchasing can make a significant contribution to the company results and business goals. Traditionally, the purchasing department works on negotiating agreements and contracts with suppliers. However, this role is rapidly changing in all industries, specif-ically in fast food industries. Changing the traditional role, purchasing managers are taking in to ac-count sustainability and health more, aiming to get better performance. These are few important rea-sons why management is becoming critical in purchasing decisions of fast food industries. To investigate the purpose of the study a case study of Max purchasing decisions regarding sustainabil-ity and health aspects was made and interviews were conducted within Managers that are experts with-in the required fields. The study is based on theoretical framework including different relative theories. The empirical findings represent the interview answers and information from Max cooperation. In the empirical chapter, information regarding sustainability and health, suppliers, international expansion, and product portfolio were gathered. This gave a clear image about the purchasing decisions taken by Max to maintain sustainability and health which provide Max with a competitive advantage in the mar-ket. However, there is still space for adjustment for better results.

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Babcock, Jessica. „Redeveloping a Montana food processing industry the role of food innovation centers /“. CONNECT TO THIS TITLE ONLINE, 2008. http://etd.lib.umt.edu/theses/available/etd-12112008-142728/.

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Tjernlund, Anna. „Is the growing demand for plant-based food disrupting the food industry?“ Thesis, KTH, Skolan för industriell teknik och management (ITM), 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-300166.

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Many industries are following a trajectory where today’s production and consumption patterns are putting unsustainable strain on the health of our planet. One industry with particularly large impact is the animal-based food industry. More and more people are becoming aware of the severity of the situation, along with realizations of unjust animal treatment in these industries and personal health concerns. Actors in the plant-based food industry have experienced a rise in popularity in recent years. This study set out to explore what drivers lead to positive external stakeholder attitudes and increased market demand for plant-based dairy alternatives, and how these drivers could affect traditional food incumbents to adhere to sustainable transformation of the food industry through a case study design. Analysis of the empirical material led to five main themes: Sustainability, Animal Welfare, Environment, Health and Product, each with a number of subcategories showing what stakeholders expressed motivated them to choose plant-based dairy alternatives. Here the opinions of stakeholders were divided into general or brand specific opinions. By separating these it could be seen that some external stakeholders have such strong values that they compare plant-based brands against each other and would rather boycott specific brands even if they like their products if they do not feel like the brand aligns with their values. One additional theme, “Industrial Transformation,” aimed at demonstrating how stakeholders perceive the current industrial dynamics of the food industry, which showed some tension between Oatly and particularly the dairy industry, suggesting Oatly’s rampage could be a force for sustainable transformation of the dairy industry.
Många industrier följer en bana där dagens produktions- och konsumtionsmönster sätter ohållbar belastning på vår planets hälsa. En industri med särskilt stor påverkan är den djurbaserade livsmedelsindustrin. Fler och fler människor blir medvetna om allvaret i situationen, tillsammans med insikter om orättvis djurbehandling i dessa industrier och personliga hälsoproblem. Aktörer inom den växtbaserade livsmedelsindustrin har upplevt en ökad popularitet de senaste åren. Denna studie syfte är att undersöka vilka drivkrafter som motiverar externa intressenter att bidra till tillväxten av den växtbaserade mjölkproduktsindustrin och hur dessa drivkrafter kan påverka traditionella livsmedelsleverantörer att följa en hållbar omställning av livsmedelsindustrin genom en fallstudie. Analys av det empiriska materialet ledde till fem huvudteman, Hållbarhet, Djurskydd, Miljö, Hälsa och Produkt, var och en med ett antal tillhörande underkategorier som visade vad intressenterna uttryckte motiverade dem att välja växtbaserade mjölkprodukter. Här delades intressenternas åsikter i allmänna eller varumärkesspecifika åsikter. Genom att separera dessa kunde man se att vissa externa intressenter har så starka värderingar att de jämför växtbaserade varumärken mot varandra och hellre bojkottar ett specifikt varumärke även om de gillar deras produkter om de inte känner att varumärket stämmer överens med deras egna värderingar. Ytterligare ett tema, "Industriell Transformation", syftade till att demonstrera hur intressenter uppfattar den nuvarande industriella dynamiken i livsmedelsindustrin, vilket visade en viss spänning mellan Oatly och specifikt mejeriindustrin, vilket tyder på att Oatlys framfart kan vara en kraft för hållbar transformation av mejeriindustrin.

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Baldauf, Paul D. „Chemical industry security voluntary or mandatory approach?“ Thesis, Monterey, Calif. : Naval Postgraduate School, 2007. http://bosun.nps.edu/uhtbin/hyperion.exe/07Mar%5FBaldauf.pdf.

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Thesis (M.A. in Security Studies (Homeland Security and Defense))--Naval Postgraduate School, March 2007.
Thesis Advisor(s): Thomas J. Mackin, Nadav Morag. "March 2007." Includes bibliographical references (p. 75-79). Also available in print.

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Thanos, A. J. „Physico-chemical changes in vegetables during processing and storage“. Thesis, University of Reading, 1986. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.373525.

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Hort, Joanne. „Cheddar cheese : its texture, chemical composition and rheological properties“. Thesis, Sheffield Hallam University, 1997. http://shura.shu.ac.uk/19833/.

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Procedures associated with Quantitative Descriptive Analysis were used to identify and subsequently train a panel to quantify the perceived textural attributes of Cheddar cheese. Seventeen types of Cheddar were assessed by the panel for creaminess, crumbliness (fingers), crumbliness (chewing), firmness, graininess, hardness (first bite), hardness (cutting), and springiness. Cluster and Principal Component analyses of the sensory data revealed that the cheese samples could be subdivided into young, mature and extra mature Cheddars in terms of the textural attributes measured. The panel was also able to distinguish between the low fat and genuine Cheddars. The percentage fat, moisture and salt contents and the pH level of the seventeen Cheddar samples were established. An inverse correlation between fat and moisture content and a positive correlation between pH level and salt content were observed. The rheological properties were measured using three tests performed on an Instron Universal Testing Machine - a compression test, a cutting test and a stress relaxation test - and, where appropriate, were reported in terms of true stress and true (Hencky) strain curves. The viscoelastic properties of Cheddar observed during stress relaxation tests were modeled using a Generalised Maxwellian model consisting of two exponential elements and a residual term. Considerable variation in all the rheological properties was observed amongst the Cheddar samples. The rheological parameters did not distinguish between the samples to the same extent as the sensory assessment. However, Cluster Analysis of the rheological data did differentiate between the rheological profiles of the young (mild & medium) and the remaining mature/extra mature samples. The relationships between the textural attributes and the chemical and rheological parameters were investigated. No relationship between chemical composition and texture was identified, but correlations between the rheological parameters and the textural attributes were not uncommon. Multiple regression techniques were employed to construct mathematical models to predict the textural attributes from the rheological data. Successful models were constructed utilising parameters from the compression and cutting tests for all the attributes apart from creaminess. More precise models were constructed for firmness, springiness and crumbliness (fingers) where the action of the instrumental test from which the rheological parameters were obtained resembled the test method used by the panel. The chemical, textural and rheological properties of an English Cheddar were determined at various stages during its ripening period to investigate any changes that occurred. A slight increase in pH was the only chemical change recorded. Progressive changes in the majority of the textural attributes were observed. The most dramatic changes included a decrease in springiness and an increase in creaminess. A changing rheological profile was also observed during maturation, a decreasing strain at fracture being the most notable development. The sequence of changes in both the textural and rheological properties was divided into three fairly distinct phases, the initial stage reflecting the developments necessary before the cheese would be suitable for retail sale and the final stage including the development of the necessary textural attributes characteristic of a Mature English Cheddar. It was evident that the timing of the maturation period was pertinent to the development of textural attributes characteristic of particular maturities of Cheddar cheese. The textural attributes of the maturing Cheddar were also predicted at each stage of maturation using the mathematical models constructed in the initial study. Accurate predictions were made for all the attributes except crumbliness (chewing) and graininess.

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McPherson, Katrina Louise. „Food insecurity and the food bank industry: a geographical analysis of food bank use in Christchurch“. Thesis, University of Canterbury. Geography, 2006. http://hdl.handle.net/10092/1351.

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Food banks are potent symbols of the prevalence of poverty and food insecurity in affluent countries, yet they have received very little academic attention in New Zealand. Previous food bank research in this country has mainly been instigated by the voluntary welfare sector and has focused on client characteristics and patterns of use. This study expands on these concepts in the local context from a socio-spatial perspective, and examines food banks from both a service provision and service user perspective. This study aims to: document the growth of the food bank industry and determine its role within the broader voluntary welfare sector; determine patterns and trends in usage; examine client characteristics, neighbourhoods and reasons for use; and discuss the implications of food bank use and how dependency on food banks may be reduced. This study examines non-identifiable socio-demographic and address data obtained for food bank clients (n=1695) from a large Christchurch social service agency for 2005. Data from a second large Christchurch social service agency is used to illustrate certain spatial and temporal trends. Additional interviews and questionnaires are conducted with staff and volunteers in the local food bank industry, and with the clients themselves. Results show that food bank use appears not to have decreased in recent years. Maori, sole parents/sole caregivers and beneficiaries are over-represented amongst food bank clients, while there is an apparent under-use of the food bank by other key groups. Poverty and food insecurity appears to be dispersed in Christchurch and is not confined to the most deprived neighbourhoods. A range of factors contributes to food insecurity and food bank use, with the main reasons relating to lack of income, household bills and unaffordable housing. Changes in macro social and economic policy, rather than increased client education, will contribute to a decrease in the need for food banks.

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Gao, Ying. „Knowledge management in chemical process industry“. Thesis, University of Surrey, 2005. http://epubs.surrey.ac.uk/842919/.

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Information and knowledge are among the major resources in chemical process enterprise. Effective knowledge sharing and decision coordination are important to collaborative product development and integrated manufacturing. The integration of knowledge management in chemical process industry can provide the enterprise an environment for knowledge sharing and coordinate decision-marking, it can also help the enterprise to realize the best value of its knowledge assets and make businesses more competitive and profitable. In this work, an Ontology-based knowledge management system is proposed for knowledge integration and decision support in chemical process industry. Information technology, artificial intelligence and chemical engineering domain technology are integrated into a unified system to support knowledge integration, cooperate manufacturing, enterprise management and information service in chemical process industry. The system infrastructure includes Ontologies, knowledge repository, information retrieving agent, knowledge discovery tools and user interface. Ontology plays an important role in the knowledge management system for knowledge integration, knowledge sharing and reuse. Ontology classifies the knowledge base, integrates sources of knowledge into the knowledge repository, supervise database and user interface construction, and severs as a backbone of the knowledge management system development. A flexible and systematic approach for ontology development and implementation is established in this work to support ontology creation and application in the knowledge management system. Knowledge retrieving services are developed in the knowledge management system to extract information and knowledge from various data sources. Information retrieving agents retrieve information from the knowledge repository according to the user's requirement, and provide cleaned information through information filtering. Ontology-based information retrieving approach is utilized in this work. Data mining technique is applied to extract the implicit and potentially useful information, and also predict trends by mining the historic data. Knowledge management in chemical process industry consists of a set of practices aimed at monitoring the process operation and providing decision support for the engineers and managers. However, currently available computer-aided systems for chemical process engineering are normally isolated, which make it difficult for data and information exchange and decision support. Multi-agent system is utilized in this work to coordinate these tasks and incorporate the disparate information resources. Process simulation, rule- base decision support, artificial intelligence such as artificial neural network (ANN) are integrated in this system for process analysis, data processing, process monitoring and diagnosis, process performance prediction and operation suggestion. A multi-agent system developed on the basis of JADE (Java Agent Development Framework) is integrated in the knowledge management system, in which software agents are designed to perform the tasks of process monitoring, process performance prediction, manufacturing management and information service. With a common communication language and shared ontologies, agents can communicate and cooperate with each other to exchange and share information, and achieve timely decisions in dealing with various enterprise scenarios. The implementation of knowledge management system will provide well-organized information for technical monitoring in chemical process industry, and enable the knowledge integration and sharing among researchers, engineers and managers. The application of the knowledge management system in chemical process industry can also help the engineers to coordinate in manufacturing execution, and provide decision support based on up-to-date information and knowledge.

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Gould, Anthony Morven Francis, und n/a. „Employment Relations In The Fast Food Industry“. Griffith University. Griffith Business School, 2006. http://www4.gu.edu.au:8080/adt-root/public/adt-QGU20061106.114525.

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The McDonald's model of labour management has been widely adopted throughout the fast food industry. Literature that is critical of fast food labour management policy and practice often portrays employers as offering work that is low paid, unchallenging and uninteresting. However, others argue that the industry provides young workers with: a first resume entry, training opportunities, the chance to develop a career and a path into employment. This study interprets these two perspectives as reflecting either misalignment or alignment of employee/crew and employer preferences. Such an interpretation recognises that fast food work does not represent a career for many who do it but is short term or 'stop-gap' in nature. The study's research question is: to what extent does management preference for elements of work align with the preferred working arrangements of crew at McDonald's Australia? This research subjects McDonald's Australian stores to independent scrutiny. Previous research in this area has mostly used qualitative methods. Earlier studies, by and large, provide descriptive accounts of fast food employment however they often lack the rigour of an empirical investigation. The present research uses a structured survey method to obtain data from crew and managers. Results are analysed using descriptive and inferential statistics. Findings focus on three areas of labour management: industrial relations, work organisation and human resource management. Several themes relating to alignment of preferences in the fast food employment relationship are identified. These are: crew have scant knowledge of industrial relations, do not like aspects of work organisation, but respond positively to certain human resource management policies and practices; crew lack knowledge of labour management issues generally; crew work is simple and repetitive; and, many young crew seem to dislike aspects of fast food work as they get older but others, who have distinctive characteristics, appear to continue to like the McDonald's approach as they age.

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Tirrell, Benjamin M. „ORGANIZATIONAL ECONOMICS AND THE FOOD PROCESSING INDUSTRY“. UKnowledge, 2004. http://uknowledge.uky.edu/gradschool_theses/171.

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The food processing industry is dominated by large corporations. These firms play a critical role in forming the derived demand faced by agricultural producers, but little is understood about how these companies make strategic choices. Organizational economics provides a framework for exploring the firm's decision process. However, several theories exist in this discipline, operating in fundamentally different ways. This paper examines the two prevalent organizational theories, Transaction Cost Economics and Agency Theory, through a study of the food processing industry. This sector is thoroughly analyzed in order to make predictions from each theory regarding the aspects of capital structure and firm expansion. With accounting data for a sample of food processing firms, these predictions are then tested empirically using an ICAPM model in a cross-section of expected stock returns. Our results indicate that Agency Theory is the relevant organizational model for food manufacturers, making it the appropriate tool for evaluating the actions of these firms in agricultural markets.

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Grigg, Nigel P. „Developing statistical thinking in the food industry“. Thesis, University of Strathclyde, 2004. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.401316.

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Castillo, Maria Gabriela. „Establishing a fast food industry in Venezuela“. Online version, 2000. http://www.uwstout.edu/lib/thesis/2000/2000castillom.pdf.

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Akkas, Arzum 1978. „Transportation resource scheduling in food retail industry“. Thesis, Massachusetts Institute of Technology, 2004. http://hdl.handle.net/1721.1/28505.

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Thesis (M. Eng. in Logistics)--Massachusetts Institute of Technology, Engineering Systems Division, 2004.
Includes bibliographical references (leaves 87-88).
The objective of this thesis is to find an appropriate analytical method for scheduling the daily driver tasks in the grocery industry. The goal is to maximize driver utilization. A "Bin-packing" approach is employed to solve the problem. A Bin-packing problem concerns packing a list of items into the minimal number of unit capacity bins. In our problem, the drivers correspond to the bins and the daily delivery tasks are equivalent to the items, where we use time units to measure bin capacity. The model is applied to characterize the operation of a grocery company. Several bin-packing algorithms are implemented on two weeks of delivery data, which represent the company's transportation demand. The driver requirements are calculated and compared with their actual assets. Driver requirements are assessed on a per-day basis, considering the volatility in transportation demand over the course of the week. The performance of a given bin-packing algorithm is measured by how well it maximizes driver utilization and balances the workload among the drivers. The model's solution generated labor savings and proved that better resource allocation is possible by considering the demands of the various dispatching locations and the days of the week. Extension of the current model to capture the time window constraints of the delivery locations is proposed for future further research.
by Arzum Akkas.
M.Eng.in Logistics

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Li, Nanxi, und Jin Yang. „Cold Chain management in food logistics : a multiple case study on food industry“. Thesis, Högskolan i Gävle, Avdelningen för Industriell utveckling, IT och Samhällsbyggnad, 2013. http://urn.kb.se/resolve?urn=urn:nbn:se:hig:diva-15012.

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In current business global society, every food industry company is making efforts to provide high quality of products and satisfaction to customers. Balancing the low cost but with high efficiency when undertaking cold chain logistics becomes competitiveness in business market. This thesis is mainly to study cold chain management in food logistics by a multiple case study on food industry. The purpose of the paper is to advance the understanding of the cold chain management in food industry, aim to find how an efficient way to combine the logistics cost and the effectiveness of cold chain logistics and the challenges of the cold chain logistics in food industry. In this multiple case study, qualitative method was used to describe findings. The data collected can be divided into two types, the primary data and the secondary data. Primary data indicates the face-to-face interview with the managers and employees working for customer service in the selected companies. The secondary data are resources from archives, websites and other printed materials. To improve the validity, related literature were reviewed by authors to find the research questions. The reliability can be guaranteed because the theory part of the thesis abstracted from the publications, which have been approved for many years. The authors give the overview and practice in cold chain logistics of the three case companies, also mention the challenges both in developing and developed countries. The study finds the way to improve the utilization in cold chain logistics, fill the gap of logistics in food industry and give some advices for food industry.

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Wang, Chia-Lin. „Probiotic lactobacilli as a soy yogurt starter culture - microbiological, chemical and sensory analyses /“. free to MU campus, to others for purchase, 2004. http://wwwlib.umi.com/cr/mo/fullcit?p1422974.

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Ozalp, Nesrin. „Energy, material and emissions flow models of the U.S. chemical industry /“. Thesis, Connect to this title online; UW restricted, 2005. http://hdl.handle.net/1773/7123.

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Dalton, Hilary Karen. „The yeasts and their chemical changes in the British fresh sausage“. Thesis, University of Bath, 1985. https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.315436.

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Seven hundred and seventeen yeasts isolated from samples of sulphited and unsulphited sausage, skinless sausage, minced beef, and ingredients intended for sausage manufacture, as well as air and equipment in a sausage factory were characterised in detail. Debaryomyces hansenii was the most commonly occurring yeast in the majority of samples of sausage and minced beef, followed by Candida zeylainoides and Pichia membranaefaciens. The presence of sulphite did not appear to influence the overall numbers or range of yeasts in sausage but did affect their relative proportions such that the incidence of D. hansenii was higher and that of certain Cryptoccoccus and Rhodotorula spp. was lower in samples containing the preservative. The heat treatment of skinless sausages during processing appeared to reduce the incidence of D. hansenii. The factory survey showed that the meat intended for sausage manufacture and also other ingredients as well as equipment harboured the same range of yeasts as were found in the finished product. A yeast flora dominated by Trichosporon cutaneum was isolated from pig carcasses immediately following slaughter. This flora was found to be confined largely to the equipment and air of the slaughter area and lairage. In general, the yeast flora of sausage was non-fermentative but could assimilate a wide range of carbohydrates. Selected strains of C. curvata, C. lipolytica var. lipolytica, C. zeylanoides, Cr. albidus, D. hansenii, P. membranaefaciens and Torulopsis candia were shown to synthesise either extra cellular lipases and/or amylases but not proteases in broth culture. Sulphite binding compounds, principally acetaldehyde, were produced in lab lemco broth (pH 7.0) containing sulphite (500 mug g-1) during the exponential phase of growth of representative strains of D. hansenii, C. zeylanoides, P. membranaefaciens and T. candida but not Cr. albidus var. albidus and Rh. rubra. The extent of sulphite binding in minced pork- belly supplemented with sulphite (500 mug g-1) was appreciably greater in samples inoculated with D. hansenii than in those inoculated with representatives of the other members of the microbial association, Brochothrix thermosphacta, Lactobacillus sp. and a pseudomonad. The content of sulphite binding agents in minced pork was found to be positively related (r = 0.98, 0.92 at 1 and 15°C respectively) to the size of the yeast population. The concentration of acetaldehyde in stored sausages obtained from a factory and also those obtained from retail outlets was correlated with the concentration of bound sulphite (r = 0.89). The rate and extent of sulphite binding and acetaldehyde production was fastest during the exponential phase of yeast growth in sausages.

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Silfvergrip, Linnaea. „Chemical transparency“. Thesis, Umeå universitet, Designhögskolan vid Umeå universitet, 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-124817.

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The use of chemicals in the textile industry is increasingly recognized as a problem and a matter of public concern. A proper EU policy on the subject is still missing. However, as testified by the number of self-organized communities and activist campaigns emerging around this theme, a demand for higher transparency is rising from the base of society. A kit made of a new label graphic; a hyperspectral camera and a mobile app have been design as a possible strategy to allow fashion companies to better meet the needs of their consumers. This final configuration opens up for a reflection about design practice, trust and transparency.

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Dunne, Anthony John. „Organizational learning in a food industry value chain“. University of Southern Queensland, Faculty of Education, 2006. http://eprints.usq.edu.au/archive/00003206/.

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[Abstract]: This dissertation documents and evaluates the transformational change process undertaken by a major Australian food manufacturer, Golden Circle Limited. The study focuses on evaluating what impact the change process had on the organization’s capacity to learn and its ability to apply such learning to improve its competitive performance. The primary data used in this evaluation were generated by three sets of semi-structured interviews conducted with respondents drawn from different levels of management within Golden Circle and its key value chain partners over a two year period. From January 2004 to December 2005, the company reported a cost reduction of 21% within the Supply Chain and Operations Area, which had been the focus of the transformational change process. This improvement in performance was based on three success factors: the presence of an effective change champion, the formation of cross-functional project teams that were empowered, responsible and accountable, and the presence of a structured process designed to develop a culture of continuous improvement. Improved relationships with the organization’s supply chain partners directly contributed to the improved operational performance through higher quality inputs, better operational alignment and reduced inventory holdings.The study identified that there were three key factors that were essential for the development of an organizational climate that nurtured learning: leadership that was inclusive, supportive and proactive; a culture of individual responsibility and team accountability; and an organizational structure that promoted open communication and collaboration. Further, this study identified four factors that enabled new knowledge to be applied: the presence of a shared vision, adequate resources (both financial and personnel), a willingness to participate, and the capabilities to participate.A significant component of this research was the construction, testing and refinement of a model of organizational learning in the context of a value chain that would be of value to future research and managerial practice in the area of organizational adaptation.

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Doel, Christine Marie. „Market development, organizational change and the food industry“. Thesis, University of Cambridge, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.360019.

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41

Cuibus, Lucian <1982&gt. „Applications of infrared thermography in the food industry“. Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2013. http://amsdottorato.unibo.it/5559/.

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In the last 20-30 years, the implementation of new technologies from the research centres to the food industry process was very fast. The infrared thermography is a tool used in many fields, including agriculture and food science technology, because of it's important qualities like non-destructive method, it is fast, it is accurate, it is repeatable and economical. Almost all the industrial food processors have to use the thermal process to obtain an optimal product respecting the quality and safety standards. The control of temperature of food products during the production, transportation, storage and sales is an essential process in the food industry network. This tool can minimize the human error during the control of heat operation, and reduce the costs with personal. In this thesis the application of infrared thermography (IRT) was studies for different products that need a thermal process during the food processing. The background of thermography was presented, and also some of its applications in food industry, with the benefits and limits of applicability. The measurement of the temperature of the egg shell during the heat treatment in natural convection and with hot-air treatment was compared with the calculated temperatures obtained by a simplified finite element model made in the past. The complete process shown a good results between calculated and observed temperatures and we can say that this technique can be useful to control the heat treatments for decontamination of egg using the infrared thermography. Other important application of IRT was to determine the evolution of emissivity of potato raw during the freezing process and the control non-destructive control of this process. We can conclude that the IRT can represent a real option for the control of thermal process from the food industry, but more researches on various products are necessary.

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Cross, Darren. „Employee Retention Strategies in the Fast Food Industry“. ScholarWorks, 2017. https://scholarworks.waldenu.edu/dissertations/3936.

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Voluntary employee turnover in the fast-food industry is 50%. Employee turnover costs fast-food restaurants $10 billion annually. The purpose of this multiple case study was to examine the strategies of 5 fast-food restaurant managers in the Midwestern United States who achieved higher employee retention than did peers in their districts. The conceptual framework was the 8 motivational forces of voluntary employee turnover. Data were collected via semistructured, face-to-face interviews, recruiting materials, retention activities, policy manuals, and overall voluntary termination reports. Data were compiled, disassembled into groups, reassembled into patterns and themes, and interpreted for conclusions, revealing 3 themes that influenced the managers' employee retention: organizational support, communication, and employee training. These findings suggest that proactively developing a culture of support, implementing communication and feedback channels for employees, and maintaining a training and development program can improve employee retention. Findings might contribute to social change by helping managers develop strategies for improving employee retention, and in turn, financial performance. Employees of fast-food restaurants could benefit from improved retention and financial performance, as they could contribute to new employment opportunities and increased career longevity. Society could benefit from expanded aggregate employment and tax revenue.

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Schulz, Lee Leslie. „Essays on demand enhancement by food industry participants“. Thesis, Kansas State University, 2012. http://hdl.handle.net/2097/13622.

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Doctor of Philosophy
Department of Agricultural Economics
Ted Schroeder
This dissertation empirically examines how demand-enhancing activities conducted by food industry participants affect retail beef steak pricing, consumer demand for ground beef, and industry concentration. It follows the journal article style and includes three self-contained chapters. Chapter 1 uses a two step hedonic model with retail scanner data of consumer beef steak purchases to determine if there are incentives to identify certain attributes and to determine what types of attributes entertain price premiums and at what levels these premiums exists. Results indicate that most branded beef steak products garnered premiums along with organic claim, religious processing claim, and premium steak cuts. Factors influencing brand equity are new brands targeting emerging consumer trends, brands with regional prominence, and those positioned as special-labels, program/breed specific, and store brands. Chapter 2 reports tests of aggregation over elementary ground beef products and estimates composite demand elasticities. Results suggest consumers differentiate ground beef according to lean percentage (70-77%, 78-84%, 85-89%, 90-95%, and 96-100%) and brand type (local/regional, national, store, and unbranded). The range in composite elasticity estimates shows the value of analyzing demand elasticity based on differentiation and not simply considering ground beef as being homogeneous. Composite elasticity estimates provide improved understanding of how consumers make decisions concerning ground beef purchases. Chapter 3 examines industry concentration for the U.S. food manufacturing sector. This study is the first to examine whether particular subsectors within the food manufacturing industry, which operate in the presence of industry-funded check-off programs such as marketing orders, are more or less concentrated than industries without such research and marketing programs. Results provide evidence to support the hypothesis that industries with demand-enhancing check-off programs have lower concentration relative to industries without these programs.

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Alves, Junior José Victor. „Development & Strategy in the Chemical industry“. Paris 13, 2011. http://scbd-sto.univ-paris13.fr/secure/ederasme_th_2011_alves.pdf.

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La question principale que dispose cette thèse est relative à la restructuration du secteur et des entreprises chimiques à cause des nouvelles frontières stratégiques, notamment concurrentielles, technologiques, financières et institutionnelles. L’objectif principal c’est de comprendre et caractériser les comportements hétérogènes des firmes chimiques, les en classent en groupes distincts. La première prémisse de cette thèse est que l'apprentissage cumulatif scientifique ou les DPI (droits de propriété intellectuelle) ne sont plus les principaux obstacles aux nouveaux entrants dans le secteur; elles ont été additionnées à la suprématie des finances, certifications HQES (santé, qualité, environnement, sécurité ) et les valeurs intangibles (la marque, la chaîne d'approvisionnement, réseau, les clusters, la compréhension des clients, le marketing, la responsabilité sociale, la gestion et de main-d'œuvre qualifiée). Le second postulat c’est que l’environnement concurrentiel et technologique a recrée des nouveaux limites stratégiques en partagent les firmes en sous-secteurs comme les sciences hybrides, sciences de la vie, substances de base ou les produits chimiques spécialisés. Cette nouvelle configuration induit les opérations de l'acteur dans leur portefeuille de produits, leurs actifs, production, R&D, F&A, réseau, JV, alliances, licences, connaissances spécifiques et le marketing. L’hypothèse soutenue c’est que les changements dans le secteur chimique évoluent dans un cadre nouveau avec les principaux vecteurs : mondialisation concurrentiel, création de la valeur, restructuration du marché et la réglementation
The principal matter that disposes this thesis is concerning the changes in the chemical firms for “new strategic boundaries”. The main objective is to understand and characterize the heterogeneous chemical companies’ strategies and to classify in distinct groups. The first premise of this thesis is that the accumulative scientific learning or IPR (Intellectual property rights) is not anymore the main barrier to new entrants into the segment; it was replaced by finance supremacy, HESQ (health, environmental, safety and quality) certifications and intangible values (brand, supply chain, network, clusters, customer understanding, marketing, social responsibility, management and skilled labor). Several new players appeared supported by national governments and using licensees or technologies from specialized engineering firms (SEF), raw material suppliers & equipment fabricators to produce locally and replace imported products, furthermore those new players through foreign direct investment( FDI), merger & acquisition (M&A) or joint ventures (JV) expand their operations abroad in direct concurrence with the traditional groups. Second premise is that the latest competitive environment are recreating new strategic firms’ boundaries separated in sub sectors like hybrid science, basic or specialty chemical inducing the main player’s actions in product portfolio , fixed assets, process, R&D , M&A, network, JV, alliances, licenses , knowledge capital and marketing. The thesis concludes that the changes in the chemical sector evolve inside a new framework typify at 4 main axes: value creation, globalization, restructuring and regulation

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Monge, Zaratiegui Iñigo. „Profitability of cogeneration in a chemical industry“. Thesis, Högskolan i Gävle, Avdelningen för bygg- energi- och miljöteknik, 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:hig:diva-24251.

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A high demand of both electricity and heat exists in Arizona Chemical (a chemical plant dedicated to the distillation of Crude Tall Oil) for production processes. Due to the rising cost of resources and electricity, more and more companies are trying to decrease the energy expenses to increase their competitiveness in a global market, thus increasing their profit. Some companies look at their energy consumption in order to diminish it or to explore the opportunity to generate their own and cheaper energy. In companies where the production of steam already takes place, cogeneration can be a good solution to palliate the cost of the energy used. This study addresses this issue through three actions such as the characterization of the boiler, a better steam flow measurement grid and the generation of electricity. The first one addresses the state of one of the key parts of steam production, the boiler, through the calculation of its efficiency with two different methods (direct and indirect calculation). These methods require some measurements which were provided afterwards by the company supervisor. This will allow the company to identify the weaknesses of the boiler to be able to improve it in the future. The second one aims to improve the knowledge about the steam system. New flow measurement points were suggested after doing an analysis of the current controlled flows to have a better overview outline of the steam use.The third one studies the generation of electricity with a Rankine cycle. The limitations in the characteristics of the steam were identified and different configurations are proposed in accordance to the restrictions identified. An efficiency of 93% is obtained for the boiler with the direct method and 82.3 % for the indirect one. The difference between them can be explained by the use of datafrom different time frames for both methods. The main contributors to the losses are the ones related to the dry flue gas and the hydrogen in the fuel. In the current status only 40% of the steam flows are identified, a number which is expected to raise with the new measurement points. It was not possible to estimate the effect of the new points due to the desire of the company to not disturb the current production. Due to the fuel price the production of steam for only electricity was not profitable and instead the generation of both electricity and heat from the same steam is proposed. This integrated system is now possible to implement due to its low payback time (2.3 years). This solution can generate 758 kW of electricity and provide the company with 6437 MWh of electricity each year. Then, the effect of the variation of different variables over the performance of the cycle were studied: different electricity prices, steam rate production, fuel cost and the state of the condensate recovery were discussed. The variation of both the condensate recovery and fuel cost did not affect the payback time due to their costs being neutralised by the revenues obtained from them. The variation of the electricity prices and steam production affects the payback but due to the high revenue that is expected it does not hamper the good nature of the investment. The generation of electricity is recommended due to the low payback time obtained. The different variations studied in the system did not change the payback time notably and showed that the investment is highly profitable in all the scenarios considered. The use of two smaller turbines instead of the one chosen (with a maximum rated power of 6 MW while only 758 kW is generated with the proposed solution) should be studied since the turbines would work closer to their maximum efficiency.

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Feurstein, Doris. „ORGUMENT : upgrade your organ“. Thesis, Umeå universitet, Designhögskolan vid Umeå universitet, 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-110691.

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Humans are not ready for what humanity has created By 2020, chronic diseases will account for almost three-quarters of all deaths worldwide. This is a result of malnutrition in today’s food environment. The food industry takes advantage of predisposed human preferences for sugar, salt, and fat. This creates the necessity for individual willpower and habit control and leads to decision fatigue of healthy food choices in our already busy lives. The critical issue is that we as humans are not biologically ready for what is offered to us today. Situated between nutrition science and human psychology, this project aims to critique the food industry and our interactions with food by reflecting on human weaknesses and habits. A combination of human centered design and critical design allows this project to address this issue through communicating the needs of what might have to happen if our behavior and environment do not change. This project is meant to create a critical reflection around our personal relationship to our own body with the hopes that this may lead to an individual awareness of our own food relationship. How might we enable humans to catch up with the food environment today?

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Apichartsrangkoon, Arunee. „Effects of high pressure on rheological and chemical characteristics of plant proteins“. Thesis, University of Reading, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.246025.

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Jindal, Anita Rani. „Studies on the production, chemical and functional properties of chhana whey products“. Thesis, University of Reading, 1992. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.306795.

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Poon, Yuk-lam Francis. „A case study of tonic food drink marketing strategy /“. Hong Kong : University of Hong Kong, 1995. http://sunzi.lib.hku.hk/hkuto/record.jsp?B14038626.

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Kahindi, Bright Barestus. „Food Safety Management Practices of Small and Medium Sized Food Industry Enterprizes in Tanzania“. TopSCHOLAR®, 2016. http://digitalcommons.wku.edu/theses/1562.

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The study aimed to investigate the food safety practices of HACCP and ISO2200 in food establishments in Tanzania, focused on knowledge (awareness) and management practices of food safety systems. The research randomly surveyed 200 food establishments from three regions in the country; only 113 managers completed the survey. Research conducted face-to-face by questioning knowledge (employees and managers), management practices (ISO 22000, HACCP and prerequisites programs, GMP and SSOP), and demographic information. Employees indicated to have more knowledge on the use of GMP (64.3 %) than HACCP (22.9%) and ISO22000 (15.4%) and training of employees was GMP (73.9 %), ISO22000 (19.2 %) and HACCP (27.1%). This knowledge was also measured by frequency of training results, which indicated inadequacy of twice per year almost 31.4 % for manager, and every 3 months (29.1%) employees. Management practices of food safety systems indicated HACCP practices were inadequately done by only 26.6 % of food establishments by validating quality assurance and monitoring systems. This also included the management pratices of barriers and benefits of food safety systems (ISO 22000 and HACCP). Barriers indicated poor confidence in suppliers to provide appropriate raw material (25.7 %), lack of government support (17.3 %) and the least 4% volume of paperwork. While, benefits indicated 68.6 % benefits as the highest with the lowest (22.7%) increase in product price. The improperbarrier implemenatation resulted into inadequate control of hazards under the HACCP program, only 40 % of the food establishments asserted all food in storage was protected from contamination. Prerequisite programs in food establishments were fairly managed, over 80 % had well-designed draining systems within their food establishments.The least (35.5%) had written sanitation standard operation procedure for cleaning and disinfectants. It is suggested that through job training, class training on food safety, and availability of resources, knowledge as well as management practices could be improved within food establishments. Further studies should focus on customer awareness, food vendors as well as single groups within the food industries.

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Dissertationen zum Thema „Food and Chemical industry“

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