Thematische Bibliographien / Food simulation

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  1. Zeitschriftenartikel
  2. Dissertationen
  3. Bücher
  4. Buchteile
  5. Konferenzberichte
  6. Berichte der Organisationen

Auswahl der wissenschaftlichen Literatur zum Thema „Food simulation“

Autor: Grafiati
Veröffentlicht am 25. Januar 2025

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Zeitschriftenartikel zum Thema "Food simulation"

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Simeonov, S., und J. Simeonovová. „Simulation scheduling in food industry application“. Czech Journal of Food Sciences 20, No. 1 (18.11.2011): 31–37. http://dx.doi.org/10.17221/3506-cjfs.

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Nowadays manufacturers are facing rapid and fundamental changes in the ways business is done. Producers are looking for simulation systems increasing throughput and profit, reducing cycle time, improving due-date performance, reducing WIP, providing plant-wide synchronization, etc. Planning and scheduling of coffee production is important for the manufacturer to synchronize production capacity and material inputs to meet the delivery date promised to the customer. A simulation model of coffee production was compiled. It includes roasting, grinding and packaging processes. Using this model the basic features of the coffee production system are obtained. An optimization module of the simulation SW is used for improving the current structure of the production system. Gantt charts and reports are applied for scheduling. Capacity planning problems related to coffee production are discussed.  
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Smith, Andrea, Xin Dong und Vijaya Raghavan. „An Overview of Molecular Dynamics Simulation for Food Products and Processes“. Processes 10, Nr. 1 (07.01.2022): 119. http://dx.doi.org/10.3390/pr10010119.

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Molecular dynamics (MD) simulation is a particularly useful technique in food processing. Normally, food processing techniques can be optimized to favor the creation of higher-quality, safer, more functional, and more nutritionally valuable food products. Modeling food processes through the application of MD simulations, namely, the Groningen Machine for Chemical Simulations (GROMACS) software package, is helpful in achieving a better understanding of the structural changes occurring at the molecular level to the biomolecules present in food products during processing. MD simulations can be applied to define the optimal processing conditions required for a given food product to achieve a desired function or state. This review presents the development history of MD simulations, provides an in-depth explanation of the concept and mechanisms employed through the running of a GROMACS simulation, and outlines certain recent applications of GROMACS MD simulations in the food industry for the modeling of proteins in food products, including peanuts, hazelnuts, cow’s milk, soybeans, egg whites, PSE chicken breast, and kiwifruit.
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Mao, Qian, Yonghai Sun, Lu Wang, Liu Yang, Bizhu Huang, Fangyuan Chen und Xiaolei Guo. „Particle Size Distribution of Food Boluses and Validation of Simulation During Artificial Indenter Crushing“. International Journal of Food Engineering 11, Nr. 4 (01.08.2015): 457–66. http://dx.doi.org/10.1515/ijfe-2015-0027.

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Abstract To study the effects of indenter surface shapes on the crushing of foods, a double-tooth indenter (DTI), a single-tooth indenter (STI), a cylinder-type indenter (CTI) and a wave-type indenter (WTI) were developed by simulating the crown of human molar. Crushing experiments and analysis of finite element simulation were done. Crushing effect was determined by the wet sieving and weighing method; numerial simulations were performed for the crush process using the non-linear contact finite element method. The results showed that the DTI yielded the smallest median size among the four indenters, and the granulometric characteristics of food bolus are similar to human boluses, have higher von Mises stress value than others, higher crush efficiency, bigger crush stress, more stress concentration area than others. The crushing efficiencies of STI and CTI are very close. This study can improve the indenter parameters of texture analyzers and optimize the design process of a food chewing robot.
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Wang, Yachao, Xuan Wu, Xianhe Fan, Zeyu Zhang, Lin Shen, Jiaqi Wei und Xueqin Li. „Calibration and validation of DEM parameters of food waste with high total solid content (≥20%) using physical experiments and EDEM simulations“. Journal of Physics: Conference Series 2771, Nr. 1 (01.05.2024): 012005. http://dx.doi.org/10.1088/1742-6596/2771/1/012005.

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Abstract Since discrete element method (DEM) parameters are important for the calculation accuracy of EDEM simulations, the DEM parameters of food waste with high total solid content (≥20%) are calibrated and validated by experiments and simulations in this paper. The physical properties of food waste are obtained by physical experiments, and then the optimal values of DEM model parameters recommended for food waste can be obtained from the GEMM database. Finally, the repose angle and the average torque obtained by EDEM simulations are compared with the experimental results to validate the calibrated DEM parameters of food waste. The average relative error of the repose angle between the experimental values and the simulation values is 3.23%, and the average relative error of the average torque value is 5.29%. That means the DEM parameters of food waste calibrated in this paper are correct and can be applied for simulating the mixing performance of food waste with high total solid content (≥20%).
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Joe, Sung Yong, Jun Hwi So, Seon Ho Hwang, Byoung-Kwan Cho, Wang-Hee Lee, Taiyoung Kang und Seung Hyun Lee. „Application of Ohmic–Vacuum Combination Heating for the Processing of Senior-Friendly Food (Multiphase Food): Experimental Studies and Numerical Simulation“. Foods 10, Nr. 1 (11.01.2021): 138. http://dx.doi.org/10.3390/foods10010138.

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The popularity of senior-friendly food has been increasing as the world enters the age of an aging society. It is required that senior-friendly food products are processed with the new concept of processing techniques that do not destroy the nutritional and sensory values. Ohmic heating can be an alternative to conventional heating methods for processing senior-friendly food with retaining excellent taste and quality because of less destruction of nutrients in the food. In this study, the ohmic–vacuum combination heating system was developed to process a multiphase type of senior-friendly food. Changes in physical and electrical properties of senior-friendly model foods were investigated depending on the experimental conditions such as vacuum pressure intensity and vacuum pretreatment time. Numerical simulations based on the experimental conditions were performed using COMSOL multiphysics. The ohmic–vacuum combination heating method with agitation reduced the heating time of the model food, and non-uniform temperature distribution in model food was successfully resolved due to the effect of vacuum and agitation. Furthermore, the difference was found in the hardness of solid particles depending on the vacuum treatment time and intensity after the heating treatment. The ohmic–vacuum combination heating system appeared effective when applying for the senior-friendly foods in multiphase form. The simulation results matched reasonably well with the experimental data, and the data predicted through simulation could save the cost and time of experimentation.
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Joe, Sung Yong, Jun Hwi So, Seon Ho Hwang, Byoung-Kwan Cho, Wang-Hee Lee, Taiyoung Kang und Seung Hyun Lee. „Application of Ohmic–Vacuum Combination Heating for the Processing of Senior-Friendly Food (Multiphase Food): Experimental Studies and Numerical Simulation“. Foods 10, Nr. 1 (11.01.2021): 138. http://dx.doi.org/10.3390/foods10010138.

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The popularity of senior-friendly food has been increasing as the world enters the age of an aging society. It is required that senior-friendly food products are processed with the new concept of processing techniques that do not destroy the nutritional and sensory values. Ohmic heating can be an alternative to conventional heating methods for processing senior-friendly food with retaining excellent taste and quality because of less destruction of nutrients in the food. In this study, the ohmic–vacuum combination heating system was developed to process a multiphase type of senior-friendly food. Changes in physical and electrical properties of senior-friendly model foods were investigated depending on the experimental conditions such as vacuum pressure intensity and vacuum pretreatment time. Numerical simulations based on the experimental conditions were performed using COMSOL multiphysics. The ohmic–vacuum combination heating method with agitation reduced the heating time of the model food, and non-uniform temperature distribution in model food was successfully resolved due to the effect of vacuum and agitation. Furthermore, the difference was found in the hardness of solid particles depending on the vacuum treatment time and intensity after the heating treatment. The ohmic–vacuum combination heating system appeared effective when applying for the senior-friendly foods in multiphase form. The simulation results matched reasonably well with the experimental data, and the data predicted through simulation could save the cost and time of experimentation.
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Kuhlmann, Karolin, Oliver Lindtner, Almut Bauch, Guido Ritter, Brigitte Woerner und Birgit Niemann. „Simulation of prospective phytosterol intake in Germany by novel functional foods“. British Journal of Nutrition 93, Nr. 3 (März 2005): 377–85. http://dx.doi.org/10.1079/bjn20041364.

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A blood cholesterol-lowering margarine containing plant sterolesters was the first functional food placed on the European food market pursuant to the regulation (EC) 258/97. In the following years nine further applicants submitted the request to add plant sterol compounds to dairy products, cheeses, bakery products, sausages, plant oils and other products. The European Scientific Committee on Food (SCF) declared a precautionary intake limit of 3 g plant sterols per d by multiple dietary sources. Using the consumption data of the German National Food Consumption Study, carried out from 1985 to 1988 with 23 209 participants, we hypothetically added 0·3–2 g plant sterols to usual daily servings of ten different food products, selected from the novel food applications. We calculated the prospective plant sterol intake regarding each kind of enriched food and by stepwise accumulation of different functional foods in three enrichment scenarios. Within our enrichment context we find a phytosterol intake satiation, if multiple plant sterol-enriched foods are eaten. An enrichment amount of 2 g plant sterols per proposed food serving size results in an intake maximum of 13 g/d.
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Kuang, Tao, und Shanhong Zhu. „Food Security Information System Digital Simulation“. Advance Journal of Food Science and Technology 7, Nr. 2 (20.01.2015): 106–9. http://dx.doi.org/10.19026/ajfst.7.1276.

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Xiao, Hong, Hang Bo und Wei Chen. „Food warehousing simulation by RFID technology“. Journal of Interdisciplinary Mathematics 20, Nr. 1 (02.01.2017): 112–24. http://dx.doi.org/10.1080/09720502.2016.1259766.

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Tixier, Philippe, Pierre-François Duyck, François-Xavier Côte, Geoffrey Caron-Lormier und Eric Malézieux. „Food web-based simulation for agroecology“. Agronomy for Sustainable Development 33, Nr. 4 (26.03.2013): 663–70. http://dx.doi.org/10.1007/s13593-013-0139-8.

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Dissertationen zum Thema "Food simulation"

1

Gjata, Nerta. „Food Web Simulation Studies on Aquatic Ecosystems“. Doctoral thesis, Università degli studi di Trento, 2013. https://hdl.handle.net/11572/367707.

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There is an increasing interest in dynamical food web modeling, and recent advances of computational biology provide new algorithms and tools for modern systems ecology. In this work stochastic individual-based models are used for simulating food web dynamics in two case studies: the Kelian river, in Borneo, Indonesia and a marine ecosystem in Gulf of Guinea. The two cases present effects from human perturbations. In both cases, we constructed food webs, based on real databases. We parameterized the stochastic dynamical model for the system models and performed sensitivity analysis (and community response indicators) in order to quantify the relative importance of system components. The main aims are to understand the importance of functional diversity of aquatic ecosystems and relations between the dynamics of species and the whole community in perturbed ecosystems due to human activities (pollution due to gold mining activity and human settlements in the case of the Kelian river ecosystem and the impact of Fish Aggregation Devices on skipjack tuna communities in the case of the Gulf of Guinea ecosystem). In Kelian river case, our results suggest that invertebrate shredders are indicators of human impact on the river. In downstream sites our results show that the river is more polluted and the relative importance of grazers and shredders decrease. The primary producers disappear downstream as consequence of mine activity and human waste. In the marine system case study, we analyzed the effects of association between tunas and FADs, and compared this to the behavior of free tuna individuals. The results suggest that skipjack tuna is affected by the use of FADs as fishing strategy on them. Some individual species show more sensibility to variation of population size of tuna. These two studies contribute to better understand how functional diversity is related to human impact. This kind of approach may help in shaping systems-based conservation and marine fisheries management strategies. Keywords: food web, aquatic ecosystems, stochastic model, sensitivity analysis
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Gjata, Nerta. „Food Web Simulation Studies on Aquatic Ecosystems“. Doctoral thesis, University of Trento, 2013. http://eprints-phd.biblio.unitn.it/1140/1/TesiN_Gjata.pdf.

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There is an increasing interest in dynamical food web modeling, and recent advances of computational biology provide new algorithms and tools for modern systems ecology. In this work stochastic individual-based models are used for simulating food web dynamics in two case studies: the Kelian river, in Borneo, Indonesia and a marine ecosystem in Gulf of Guinea. The two cases present effects from human perturbations. In both cases, we constructed food webs, based on real databases. We parameterized the stochastic dynamical model for the system models and performed sensitivity analysis (and community response indicators) in order to quantify the relative importance of system components. The main aims are to understand the importance of functional diversity of aquatic ecosystems and relations between the dynamics of species and the whole community in perturbed ecosystems due to human activities (pollution due to gold mining activity and human settlements in the case of the Kelian river ecosystem and the impact of Fish Aggregation Devices on skipjack tuna communities in the case of the Gulf of Guinea ecosystem). In Kelian river case, our results suggest that invertebrate shredders are indicators of human impact on the river. In downstream sites our results show that the river is more polluted and the relative importance of grazers and shredders decrease. The primary producers disappear downstream as consequence of mine activity and human waste. In the marine system case study, we analyzed the effects of association between tunas and FADs, and compared this to the behavior of free tuna individuals. The results suggest that skipjack tuna is affected by the use of FADs as fishing strategy on them. Some individual species show more sensibility to variation of population size of tuna. These two studies contribute to better understand how functional diversity is related to human impact. This kind of approach may help in shaping systems-based conservation and marine fisheries management strategies. Keywords: food web, aquatic ecosystems, stochastic model, sensitivity analysis
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Bewaji-Adedeji, Eniola Olsimbo. „The development of a general-purpose dynamic simulator for food process design and simulation“. Thesis, London South Bank University, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.245070.

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Kassim, Hamida Omowunmi. „The development of simulation models for food process operations“. Thesis, London South Bank University, 1997. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.245061.

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The development of a simulation strategy and modelling algorithm with potential application to a variety of food process operations, particularly to thermal processing of canned foodstuffs has been undertaken. A review of published work identified previous efforts in the development of mathematical models for thennal process operations, including their limitations. The review showed that Finite Difference methods have found wide application in modelling conduction heating of canned foods. A similar model would be a useful numerical yardstick for validating any developments in this work. The great diversity of food handling operations have been grouped into a more manageable small number of classes. Such classification recognised that sets of related operations share common characteristics and functions which are the basis for the development of mathematical models for each class of operations. The strategy developed involved hierarchical decomposition of unit operations into assemblies of basic modules and mathematical modelling of these basics. A model of the operation can then be constructed simply by selecting and arranging the required basic units with due consideration to the boundary conditions of the physical problem. For transient operations with positional variation, these elementary modules have been termed "zones". The range of basic zones to model representative units have been identified. This hierarchical zone-model simulation has been demonstrated for heat transfer in a cylindrical container and for batch retort operation. The repeated use of the same unit modules for different operations makes this a flexible and robust strategy. The mathematics of zone-modelling has been developed for heat conduction in foodstuffs in cylindrical containers. To ensure accuracy, the numerical integration steps were rigorously monitored using mathematical procedures well-established for this purpose. The validity of the model has been tested against the analytical and implicit finite difference solutions. Generally, zone models agreed within 1 % of these standard yardsticks with the difference becoming negligible when sufficiently small integration steps or zone sizes were used. The effectiveness of zone-modelling as a simulation tool has been established using experimental data and the various sources of discrepancy between the model and experimental data accounted for. Thermocouple measurement errors have been found to have contributed most significantly to this discrepancy. Detailed analysis and modelling of thermocouple measurement errors has been carried out using zone-modelling to simulate the true experimental system which accounted for the presence of a thermocouple. The result has been an improved agreement between experiment and the zonemodel, and it also demonstrated the flexibility of the modelling technique. Further resuhs have shown that the discrepancy varied with thermocouple size and type. The contributions to error of temperature variability of, and of uncertainty in, thermophysical properties of the food were discussed. , The flexibility and robustness of zone-modelling have been further demonstrated using some practical situations including heat transfer to foodstuff in flexible packaging - such as sausage rolls, heat transfer in a food container with varying headspaces and the consequence of steam interruption during processing. Examples have been discussed of other transient processes that could similarly be modelled using this technique. The main achievements of this work include the application of hierarchical simulation and zonemodelling techniques to food processing and the development of a novel mathematical modelling technique which is more flexible than finite differences. Moreover, the applications of zonemodelling to the study of thermocouple errors, to the study of the consequences of steam interruption during thermal processing, and to heat transfer in foods in flexible containers, are developments of interest in food processing. It is concluded that the hierarchical simulation and zone modelling algorithm are robust and flexible techniques with potential applications in food process simulation .
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Behara, R. S. „A simulation study of food delivery in cafeteria services“. Thesis, Manchester Metropolitan University, 1989. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.235270.

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Blanchard, Jacquelyn. „Simulation of Refrigerated Food Quality during Storage and Distribution“. The Ohio State University, 2020. http://rave.ohiolink.edu/etdc/view?acc_num=osu1587045898641609.

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Ghosh, Supriyo. „SIMULATION, NETWORK MODELING, AND IMAGING OF POROUS MEDIA DRYING“. NCSU, 2007. http://www.lib.ncsu.edu/theses/available/etd-12112006-103136/.

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Drying is a unit operation where water is removed from a material by means of evaporation and mass transfer. It is widely used in industrial manufacturing processes. Many of these processes involve drying of porous materials. Porous media are, in general, heterogeneous systems. The microstructure of the pore space influences transport properties and hence, drying rates. Thus, a quantitative geometrical characterization of the pore space is crucial for accurate prediction of porous media drying rates. Simulation of porous media structure, given a specific size distribution of constituent particles, followed by pore-space characterization is a powerful as well as economical predictive tool for product design. Realistic unconsolidated porous media were reconstructed through Monte Carlo gravitational particle packing simulation. The porous media simulation was validated by comparison with extracted transport related micro-structural parameters from x-ray micro-CT (computed tomographic) images. A mathematical morphology based three-dimensional image processing algorithm was developed to characterize the pore space in the simulated porous media. This realistic pore-throat network information was utilized in an invasion percolation based simulation of porous media drying and showed satisfactory agreement with quantitative data extracted from in-situ NMR (nuclear magnetic resonance) imaging experiments.
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Soydan, Karabacak Meltem. „Finite Element Modelling And Simulation Of Drying Isotropic And Anisotropic Food Samples“. Phd thesis, METU, 2013. http://etd.lib.metu.edu.tr/upload/12615618/index.pdf.

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The aim of this study was to investigate drying characteristics (temperature gradient, rate of drying and temperature change, drying time, diffusivity values, shrinkage) of isotropic and anisotropic foods by observing the changes in temperatures at four different locations and moisture contents and to build an appropriate model for simulation of temperature and moisture distribution using finite element method. The lean meat samples (anisotropic) with three fiber configurations (v
flow normal to fiber, drying along the fiber, h1
flow normal to fiber, h2
flow along to fiber) and minced meat (isotropic) were dried at two different temperatures (48
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Sandoval, Diana, Manuela Palomares, Jose Rojas, Pablo Mendoza und Carlos Raymundo. „Lean Thinking Simulation Model to Improve the Service Performance in Fast Food“. Advances in Intelligent Systems and Computing, 2021. http://hdl.handle.net/10757/653849.

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El texto completo de este trabajo no está disponible en el Repositorio Académico UPC por restricciones de la casa editorial donde ha sido publicado.
The fast food industry, specifically the service department, has experienced sustainable economic growth and has evolved in the application of substantial methods, however, it has presented a slowdown due to deficient operation level provided in the customer service area. A large number of customers do not make the purchase owing to a series of unmet trends that face the consumer behaviour which leads to significant economic losses and inefficient service. They have therefore focused their efforts on finding impulse mechanisms through allowing them to migrate to less costly processes and/or to achieve better utilisation of available resources without success. This research inquires into the effectiveness of the Lean Thinking Simulation (LTS) model, which consists in the development of a set of methodological phases and the adaptation of the technological support termed as Digital Change to improve the performance of customer service in Peruvian fast food. The main result of this practical study was defined by a Dashboard in real-time, and as a first approximation of the model, a 17.03% improvement can be shown in the performance of customer service on the fast food selected.
Revisión por pares
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COLETTO, MAURICIO MIGUEL. „Atmospheric Freeze Drying of Food in Fluidized Beds - Practical aspects and CFD simulation“. Doctoral thesis, Politecnico di Torino, 2015. http://hdl.handle.net/11583/2588248.

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Atmospheric freeze drying (AFD) is the lyophilization of a product at atmospheric pressure conditions and temperatures ranging generally between -15 and -5 ◦C (avoiding, thereby, ice melting). The quality of the obtained dried products is quite similar to the quality of products dried by vacuum freeze drying (VFD), but without the need of generating vacuum, maintaining temperatures around -50 ◦C in the condenser, or defrosting it. There are several ways to carry out AFD, such as the use of a fluidized bed or a tunnel conveyor. Nevertheless, AFD involves considerably longer drying times than VFD, and the process must be modified in some way in order to shorten them without loss of product quality at the same time. Moreover, since this process is usually carried out with air at very low temperatures, it can saturate rapidly. This situation leads to a reduction of the gradient of water concentration between air and product surface, and consequently, a diminution of the mass transfer rate. The use of an adsorbent material compatible with the food product (i.e., not toxic for human consumption) in a fluidized bed, could constitute an alternative for using other extra energy supplies (such as IR application, or heat pump). At the same time, the use of the adsorbent medium presents two additional advantages: the first, as the heat of adsorption of water vapour is of the same order of magnitude than sublimation heat of ice, no additional energy supply is necessary; second, it acts as adsorbent medium for generated water vapour, allowing air recirculation, which means an additional reduction of operative costs. In particular, non-food wheat bran is an interesting material to be applied as adsorbent in this process; this adsorbent is not only compatible with foodstuff, but also, since it is a by-product of the cereal processing industry, it is cheap and can be easily discarded (and reused, for example, in compost) without recovering it by means of a thermal treatment. Nonetheless, as it is the hard outer layer of cereals consisting of combined aleurone and pericarp, its particles exhibit a very irregular plane shape, with rests of grain brush and, in some cases, broken pericarp. These characteristics confer to the particle a rough surface and, as undesired consequence, the possibility of mechanical interaction during fluidization. However, when two different materials are fluidized in a fluidized bed, the mixture may undergo segregation, causing a poor contact between the adsorbent and the food particles. Thus, instead of using a traditional fluidized bed, a spout-fluid bed (an apparatus similar to the spouted bed, with lateral air injectors beside the main jet) may be utilized, and thereby enhancing mixing. On the other hand, CFD simulation would offer a great potential for simulating the AFD process, its optimization from the fluid dynamic point of view, and the design of new equipment. Various investigators have been working on the application of CFD models for simulating AFD in fluidized bed. However, in general, they simulated a single piece of foodstuff, but not the complete system with air, food material, and adsorbent (when it is applied). The general objectives of the PhD work are to determine the hydrodynamic conditions under which AFD in adsorbent fluidized bed is feasible, and to obtain a first approach to a CFD model of the process. Particularly, the study of the hydrodynamics of the process (non-food wheat bran fluidization behaviour, and mixing of binary mixtures) in a fluidized bed as well as in a spout-fluid bed is aimed from the experimental point of view, while the evaluation of the possibility of simulation by means of a CFD code of the AFD process by immersion in adsorbent medium in a fluidized bed is intended in the theoretical field. Unlike sand or other materials in which regular bubbles are formed, non-food wheat bran exhibits canalization or preferential air paths formation, and bed does not expand after overcoming minimum fluidization velocity. In addition, bran particle diameter is represented by a population distribution whose majority is Geldart B. Therefore, considering other bran particles physical characteristics such as rough surface and rest of grain brushes, it can be said that this "pseudo-cohesive" behaviour is caused principally by mechanical interactions rather than electrostatic forces as occurs in cohesive powders. In general terms, it can be observed a cyclical behaviour of channels generation and collapse. The number of channels and their shape depend on air superficial velocity as well as the bed position where they are formed. Anyway, in general they follow the Channel Generation and Collapse Cycle where two main stages are represented: I, generation, and II, collapse. Experiments emulating different stages of the AFD process with adsorbent application (using fresh food, partially lyophilized material, and completely lyophilized foodstuff) were done employing different food particles (peas, carrot discs, and potato slabs). Experiments were carried out in a 35 cm squared base fluidized bed and in a 20x10 rectangle base fluid-spout bed. The effects on segregation of air superficial velocity, product volumetric fraction, and particle shape were evaluated. For evaluating the segregation, segregation indexes form literature were evaluated, but some difficulties were found using them, besides it is not possible to obtain information about the segregation profiles with them. Thus, a novel way for characterizing segregation was proposed (the Three Thirds Segregation Indexes Set, TTSIS), consisting of three numbers that evaluate the distribution profile of a material of interest (food product, for the current case) and a fourth one that gives an idea of the segregation level. TTSIS was found the best tool for quantifying the segregation phenomenon, as it allows not only to measure the segregation level, but also classify the segregation pattern. As it was expected from the theory, it was evidenced that, even for a binary mixture composed by a pseudo-cohesive powder and a solid whose particles are considerably greater than the powder ones, the air superficial velocity plays a very important role in mixing. Particularly, at high air flows (2.6 umf-adsorbent for the analysed cases) uniform distribution of the material of interest are reached when dried foodstuff is used. Nonetheless, product density plays a fundamental role, since disuniform segregation profiles were obtained when fresh or partially lyophilized food material was used. Uniform mixing profiles were reached in the fluid-spout bed with a good circulation of the food particles along the bed during the fluidization. These results shown to be independent of the product density. Thus, this kind of bed should be used if an uniform mixing between adsorbent and food product is desired. Segregation phenomenon in channelling fluidized beds and the mixing process in fluid-spout beds might be explained by means of two food particle transport mechanisms (passive and active) and two movement blocking effects (floor and roof effects) observed during experimentation (video analysis), and the Channel Generation and Collapse Cycle. Regarding to CFD simulations, relatively reasonable results were obtained from the hydrodynamic point of view only at high air superficial velocity. However, specific models for cohesive or pseudo-cohesive powders are required if an accurate simulation of this kind of solids or binary mixtures integrated by them is intended. In sum, from the experimental results, emerged that the fresh product completely segregates toward the bed bottom in fluidized bed when mixtures containing food material without drying were used. Thus, a good contact between the material to be dried and the adsorbent (desirable for utilizing the adsorption heat for ice sublimation) would be not possible for AFD with use of adsorbent in fluidized bed applications. In contrast, using a fluid-spout bed maintains a very good mixing even if fresh food particles are used. Thus, beside the already known applications of this kind of beds for catalytic processes, its utilization for AFD with adsorbent medium seems to be an interesting and novel option for this process. Nevertheless, CFD simulation might be performed only for non-cohesive powders since the simulation of pseudo-cohesive materials fluidization is currently limited because of the lack of hydrodynamic models for this kind of solids.
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Bücher zum Thema "Food simulation"

1

Cleland, Andrew C. Food refrigeration processes: Analysis, design, and simulation. London: Elsevier Applied Science, 1990.

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Cleland, Andrew C. Food refrigeration processes: Analysis, design and simulation. London: Elsevier Applied Science, 1989.

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library, Wiley online, Hrsg. Multiphysics simulation of emerging food processing technologies. Ames, Iowa: Wiley, 2011.

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Knoerzer, Kai, Pablo Juliano, Peter Roupas und Cornelis Versteeg, Hrsg. Innovative Food Processing Technologies: Advances in Multiphysics Simulation. Oxford, UK: Blackwell Publishing Ltd., 2011. http://dx.doi.org/10.1002/9780470959435.

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Knoerzer, Kai. Innovative food processing technologies: Advances in multiphysics simulation. Chichester, West Sussex, UK: Wiley-Blackwell/IFT Press, 2011.

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Wilde, Parke. Understanding the Food Stamp benefit formula: A tool for measuring the component effects. [Washington, D.C.?]: USDA, ERS, 2001.

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United Nations. Economic Commission for Africa. Population Environment Development Agriculture model: Technical manual. Addis Ababa, Ethiopia: Economic Commission for Africa, 2007.

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8

H, Jensen Helen, Hrsg. Analysis of agricultural and food price policy in Haiti: An adaptive policy simulation model. Ames, Iowa: Center for Agricultural and Rural Development, Iowa State University, 1991.

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Kazlauskiene, Natalija. An adaptive policy simulation model to analyze price reforms for Lithuanian food and agricultural products. Ames, Iowa: Center for Agricultural and Rural Development, Iowa State University, 1991.

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United States. Department of Agriculture. Economic Research Service, Hrsg. The Food Assistance National Input-Output Multiplier (FANIOM) model and stimulus effects of SNAP. Washington, D.C.]: U.S. Dept. of Agriculture, Economic Research Service, 2010.

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Buchteile zum Thema "Food simulation"

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Dickinson, Eric, und D. Julian McClements. „Computer Simulation“. In Advances in Food Colloids, 102–44. Boston, MA: Springer US, 1996. http://dx.doi.org/10.1007/978-1-4613-1223-9_4.

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Teixeira, Arthur A., und Charles F. Shoemaker. „Process Modeling and Simulation“. In Computerized Food Processing Operations, 135–68. Boston, MA: Springer US, 1989. http://dx.doi.org/10.1007/978-1-4615-2043-6_6.

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Ramos, Inês N., Teresa R. S. Brandão und Cristina L. M. Silva. „Simulation of Food Solar Drying“. In Solar Drying Technology, 403–17. Singapore: Springer Singapore, 2017. http://dx.doi.org/10.1007/978-981-10-3833-4_13.

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Keulen, Herman. „Simulation Models crop/cropping management simulation models as Tools for Crop Management crop/cropping management“. In Sustainable Food Production, 1459–76. New York, NY: Springer New York, 2013. http://dx.doi.org/10.1007/978-1-4614-5797-8_300.

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McGeary, Foster, und Keith Decker. „Modeling a Virtual Food Court Using DECAF“. In Multi-Agent-Based Simulation, 68–81. Berlin, Heidelberg: Springer Berlin Heidelberg, 2000. http://dx.doi.org/10.1007/3-540-44561-7_5.

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Adachi, Shuji, Jun Imagi, Tatsuji Ishiguro und Ryuichi Matsuno. „Simulation of Oxidation Processes of Liquid Lipids“. In Developments in Food Engineering, 480–82. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2674-2_153.

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Bimbenet, J. J., G. Trystram, A. Duquenoy, F. Courtois, A. Lebert, M. L. Lameloise, F. Giroux und M. Decloux. „Dynamic Modelling and Simulation of Food Processes“. In Developments in Food Engineering, 981–83. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2674-2_321.

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Clark, J. Peter, Stephen M. Hyman, Richard Symns und Robert Kelley. „Simulation in Food Plant Design Using Siman“. In Developments in Food Engineering, 262–64. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2674-2_80.

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Mittal, G. S., und P. Ateba. „Modelling and Simulation of Food Frying Processes“. In Developments in Food Engineering, 301–3. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2674-2_93.

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Gueven, Alper, und Zeynep Hicsasmaz Katnas. „Simulation of the Pore Structure of Food Materials“. In Pore Structure in Food, 27–37. New York, NY: Springer New York, 2013. http://dx.doi.org/10.1007/978-1-4614-7354-1_5.

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Konferenzberichte zum Thema "Food simulation"

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Onggo, Bhakti Stephan, Christine Currie, Tomy Perdana, Gheo Rahmat Fauzi, Audi Luqmanul Hakim Achmad und Cipta Endyana. „Relief Food Supply Network Simulation“. In 2021 Winter Simulation Conference (WSC). IEEE, 2021. http://dx.doi.org/10.1109/wsc52266.2021.9715527.

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Kmet, T. „Modelling And Simulation Of Food Network“. In 22nd Conference on Modelling and Simulation. ECMS, 2008. http://dx.doi.org/10.7148/2008-0157.

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Higa, Yoshikazu, Ken Shimojima, Hirofumi Iyama, Osamu Higa, Ayumi Takemoto, Shigeru Itoh und Atsushi Yasuda. „Computational Simulation for Evaluation of Food Softening Treatment Vessel Using Underwater Shockwave“. In ASME 2016 Pressure Vessels and Piping Conference. American Society of Mechanical Engineers, 2016. http://dx.doi.org/10.1115/pvp2016-63530.

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To clarify the characteristics of the shock wave propagation in food and treatment food vessel, the finite element models of the food, surrounding water, source of high-pressure and its vessel were developed using commercial finite element software HyperWorks (Altair®) RADIOSS®. By conducting a series of numerical simulations, the pressure distribution in the foods has been observed. From a comparison between computational results and experimental ones corresponding to food hardness using creep meter, it is also revealed that the food softening treatment is highly dependent on the incident shockwave and the reflected one.
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Hu, Yingjie, JianQiang Hu, Yifan Xu, Fengchun Wang und Rong Zeng Cao. „Contamination control in food supply chain“. In 2010 Winter Simulation Conference - (WSC 2010). IEEE, 2010. http://dx.doi.org/10.1109/wsc.2010.5678963.

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Morimoto, Masamichi, Hiroshi Mizunuma, Mitsuhiro Sonomura, Kaoru Kohyama, Hiro Ogoshi, Albert Co, Gary L. Leal, Ralph H. Colby und A. Jeffrey Giacomin. „Mechanical Modeling of Foods Including Fracture and Simulation of Food Compression“. In THE XV INTERNATIONAL CONGRESS ON RHEOLOGY: The Society of Rheology 80th Annual Meeting. AIP, 2008. http://dx.doi.org/10.1063/1.2964539.

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Gao, Jun, Yue Zhu, ZeYu Huang und Juan Zou. „Food System Safety Simulation and Prediction“. In 2021 International Conference on Big Data and Intelligent Decision Making (BDIDM). IEEE, 2021. http://dx.doi.org/10.1109/bdidm53834.2021.00041.

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Peterkova, Jindra, Petr Nemcik und Jan Gottfried. „Simulation model applied to food industry“. In 2011 12th International Carpathian Control Conference (ICCC). IEEE, 2011. http://dx.doi.org/10.1109/carpathiancc.2011.5945867.

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Stefanini, Roberta, Giuseppe Vignali und Fabio Coloretti. „Modelling the growth kinetic of spoilage microorganisms in a packaged cow’s ricotta processed with high pressure“. In The 5th International Food Operations & Processing Simulation Workshop. CAL-TEK srl, 2019. http://dx.doi.org/10.46354/i3m.2019.foodops.003.

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Today consumers demand fresh foods without additives, preservatives and health risks: that is why non-thermal food preservation methods are receiving more interest, among them High Pressure Processing is able to avoid thermal degradation of food components, extend their shelf life and preserve colour, flavour and nutritional value. HPP is often used on dairy products because of its impact on physicochemical and sensory characteristics, its ability to improve their structure and texture and inactivate some microorganisms. The aim of this work is to evaluate the effect of HPP on a packaged ricotta rich in Conjugated Linoleic Acid (CLA) and Omega-3, resulting from cows fed with linseed in the Parmigiano Reggiano area, and processed with a hydrostatic pressure of 600 MPa for 5 minutes. The ultimate goal is to find a mathematical model able to show the treatment’s effect on spoilage microorganisms that grow spontaneously in this product during a month of refrigerated storage.
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YAMAGUCHI, Yohei, Ruchi CHOUDHARY, Adam BOOTH, Yusuke SUZUKI und Yoshiyuki SHIMODA. „Urban-scale Energy Modelling Of Food Supermarket Considering Uncertainty“. In 2017 Building Simulation Conference. IBPSA, 2013. http://dx.doi.org/10.26868/25222708.2013.1172.

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Reilly, Elizabeth P., Susama Agarwala, Michael T. Kelbaugh, Agata Ciesielski, Hani-James M. Ebeid und Marisa Hughes. „Modeling the Relationship Between Food and Civil Conflict“. In 2020 Winter Simulation Conference (WSC). IEEE, 2020. http://dx.doi.org/10.1109/wsc48552.2020.9384007.

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Berichte der Organisationen zum Thema "Food simulation"

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Diao, Xinshen, Paul A. Dorosh, Peixun Fang und Emily Schmidt. Effects of COVID-19 on Papua New Guinea’s food economy: A multi-market simulation analysis. Washington, DC: International Food Policy Research Institute, 2020. http://dx.doi.org/10.2499/p15738coll2.134174.

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Sathyanadh, Anusha, und Helene Muri. Open access dataset of ESM simulations of combined land- and ocean-based NETs. OceanNets, 2024. http://dx.doi.org/10.3289/oceannets_d4.7.

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In this deliverable, we perform Earth system model (ESM) simulations to assess the role of land-based and ocean-based negative emission technologies (NETs) for achieving the temperature target set by the 2015 Paris Agreement. The dataset provided from this work package will be used for investigating carbon sequestration potential, side-effects and potential constraints of combining oceanic and terrestrial NETs with the help of an earth system model, NorESM2. Two long NorESM2 coupled simulations with SSP5-3.4-OS scenario are conducted to check the CDR potential of terrestrial CDR, and terrestrial and marine CDR together by combining land-based Bioenergy for Carbon Capture and Storage (BECCS) and Ocean Alkalinization Enhancement (OAE) scenarios together. For the terrestrial BECCS simulation, the default land use distribution in the original CMIP6 SSP5-3.4 land use dataset is modified to accommodate more bioenergy crop in the future while keeping the total crop area of 2015 for food throughout the century and combining it with a bio-CCS system. For the second simulation we combined the above terrestrial BECCS simulation with 2030-high OAE scenario from Deliverable 4.6. A higher amount of carbon captured by making use of the carbon sequestration potential of land and ocean together. (OceanNets Deliverable ; D4.7)
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Whitney, Emily J., J. Ryan Bellmore und Joseph R. Benjamin. User manual for the aquatic trophic productivity model: a river food web simulation model for management and research. Portland, OR: U.S. Department of Agriculture, Forest Service, Pacific Northwest Research Station, 2019. http://dx.doi.org/10.2737/pnw-gtr-973.

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Whitney, Emily J., J. Ryan Bellmore und Joseph R. Benjamin. User manual for the aquatic trophic productivity model: a river food web simulation model for management and research. Portland, OR: U.S. Department of Agriculture, Forest Service, Pacific Northwest Research Station, 2019. http://dx.doi.org/10.2737/pnw-gtr-973.

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Diao, Xinshen, Paul A. Dorosh, Peixun Fang und Emily Schmidt. Effects of COVID-19 and other shocks on Papua New Guinea’s food economy: A multi-market simulation analysis. Washington, DC: International Food Policy Research Institute, 2021. http://dx.doi.org/10.2499/p15738coll2.134293.

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Boysen-Urban, Kirsten, Hans Grinsted Jensen und Martina Brockmeier. Extending the GTAP Data Base and Model to Cover Domestic Support Issues using the EU as Example. GTAP Technical Paper, Juni 2014. http://dx.doi.org/10.21642/gtap.tp35.

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The EU Single Farm Payment (SFP) is currently distributed in proportion to primary factor shares in version 8 of the GTAP database. In this paper, we investigate whether this way of modeling the EU SFP makes a difference in analyzing agricultural policy reforms. To do so, we create alternative versions of the GTAP database to compare the effects with the default setting in GTAP. Employing OECD data, along with the GTAP framework, we vary the assumptions about the allocation of the SFP. In the process, we demonstrate how to alter and update the GTAP database to implement domestic support of OECD PSE tables. We provide a detailed overview supplemented with assumptions of payment allocation, shock calculations and in particular, the Altertax procedure to update value flows and price equations extended in the GTAP model. Subsequently, we illustrate the impact of those assumptions by simulating a 100% removal of the SFP using the deviating versions of GTAP database. This sensitivity analysis reveals strong differences in results, but particularly in production responses of food and agricultural sectors that decrease with an increasing degree of decoupling. Furthermore, our analysis shows that the effect on welfare and the trade balance decreases with an increasing degree of decoupling. This experiment shows that the allocation of the SFP can have strong impacts on simulation results.
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VIGIL, MANUEL G. Nineteen-Foot Diameter Explosively Driven Blast Simulator. Office of Scientific and Technical Information (OSTI), Juli 2001. http://dx.doi.org/10.2172/786632.

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Edeh, Henry C. The Effect of the Liberian Government’s Taxation Policies on Poverty and Inequality. Institute of Development Studies, Oktober 2024. http://dx.doi.org/10.19088/ictd.2024.102.

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Many low- and middle-income countries engage in tax policy reforms. This is usually motivated by efforts to increase tax revenue collection, and also sometimes to improve equity by reducing the burden of taxation on relatively poorer taxpayers. However, little is known about the extent to which these tax policy reforms affect poverty and inequality, especially at the household level. This study exhaustively analyses the progressivity and effect of taxation policies on poverty and inequality in Liberia, a low-income country, for the first time. After accounting for the informal sector, personal income tax (PIT) was found to be progressive in the pre-2011 tax scheme. However, it is more progressive in the post-2011 tax scheme. The pre-2011 PIT reduced inequality, but increased poverty. The post-2011 PIT also reduced inequality, but there was no incremental change on poverty. A simulated scheme, with a 75 per cent reduction in tax rates for lower taxable income bands, and 75 per cent increase in tax rates for higher taxable income bands, was found to be even more progressive. The simulation also confirmed the reduction in inequality and zero increase in poverty found in the current scenario. Goods and services tax (GST) was found to be progressive in both the pre-2016 and post-2016 GST schemes – implying that the rich pay more GST through their higher purchase of non-food taxable items. GST marginally reduced inequality but increased poverty in the pre-2016 scheme. The post-2016 GST scheme marginally increased inequality and substantially increased poverty. A simulated scheme, with a lower effective GST rate on taxable expenditure below a predefined threshold, and a higher rate on taxable expenditure above the threshold, was found to be more progressive. In addition, the simulation led to a greater reduction in inequality and limited increase in poverty. We suggest that increasing the current rate of PIT by 75 per cent for top income earners, and setting differentiated GST rates (5 per cent of effective GST on lower taxable expenditure and 95 per cent on higher taxable expenditure) will help to boost the equity of, and redistribution from, the Liberian tax system.
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Gong, C., N. K. Gupta und R. J. Gromada. Simulation and analysis of the plutonium shipping container subject to 30-foot drops. Office of Scientific and Technical Information (OSTI), Dezember 1995. http://dx.doi.org/10.2172/226083.

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Hertel, Thomas, und Cicero Zanetti De Lima. Climate Impacts on Agriculture: Searching for Keys under the Streetlight. GTAP Working Paper, Mai 2020. http://dx.doi.org/10.21642/gtap.wp86.

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This paper provides a critical assessment of the literature estimating the consequences of climate impacts in agriculture and the food system. This literature focuses overwhelmingly on the impact of elevated CO2 concentrations in the atmosphere, higher temperatures and changing precipitation on staple crop yields. While critically important for food security, we argue that researchers have gravitated to measuring impacts ‘under the streetlight’ where data and models are plentiful. We argue that prior work has largely neglected the vast majority of potential economic impacts of climate change on agriculture. A broader view must extend the impacts analysis to inputs beyond land, including the consequences of climate change for labor productivity, as well as the rate of total factor productivity growth in the face of more rapidly depreciating knowledge capital. This broader view must also focus more attention on non-staple crops, which, while less important from a caloric point of view, are critically important in redressing current micronutrient deficiencies in many diets around the world. The paper closes with numerical simulations that demonstrate the extent to which limited input and output coverage of climate impacts can lead to considerable underestimation of the consequences for food security and economic welfare – particularly in the poorest regions of the world.
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