Relevant bibliographies by topics / Food and Chemical industry

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Food and Chemical industry'

Author: Grafiati
Published: 25 June 2021
Last updated: 1 February 2022

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Journal articles on the topic "Food and Chemical industry"

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Tognon, Gianluca. "Emerging Food Chemical Contaminants from Industry Pollution." European Journal of Risk Regulation 4, no. 1 (March 2013): 76–80. http://dx.doi.org/10.1017/s1867299x00002816.

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In May 2011, the illegal use of the plasticizer di(2-ethylhexyl) phthalate in clouding agents for use in foods and beverages was reported in Taiwan. This food scandal has caused shock and panic among the majority of Taiwanese people and has attracted international attention raising once again concern regarding the contamination of food by chemical toxic compounds. However, although these accidents cause a lot of concern, it is worth remembering that governments throughout the world are intensifying their efforts to improve food safety. In Europe in particular, food policy is based on high safety standards, aimed to protect and promote consumers’ health. EU legislation specifies that food containing a level of contaminants that is unacceptable from a public health viewpoint, cannot be put on the market.Currently, one of the great challenges in food safety is the control of risks associated with mixtures of contaminants, which are constantly changing. Food may be contaminated by chemical substances through production practices, packaging, transport, or storage. The contamination might also result from environmental pollution through contaminated air, water, soil, and accumulation in the food chain. Among the most prominent groups of emerging food contaminants, those from industrial sources (perfluorinated compounds (PFCs), polybrominated biphenyls (PBBs) and, partially, nanomaterials) cause particular concern. Many of these can be associated with severe damage to human health, for example some are suspected to be cancer promoters. Other compounds have been associated with endocrine disruptor effects, or can be accumulated and biomagnified through the food chain.
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Wang, Yan, Cai Ying Li, Heng Liang Mo, Yan Zhi Sun, Yong Mei Chen, and Ping Yu Wan. "Extraction of Chemical Fingerprint in Food Industry Wastewater." Advanced Materials Research 726-731 (August 2013): 1484–90. http://dx.doi.org/10.4028/www.scientific.net/amr.726-731.1484.

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Wastewater source tracing technology is a method to find the pollution wrecker based on wastewater chemical fingerprint database. How to extract and verify the chemical fingerprints of each factory is the key technology. Here report the extraction of chemical fingerprint by taking two factories (food brewing and food processing factories) surrounding Tong Zhou North Canal (Beijing) as representatives. Firstly, the organic chemicals, anions, heavy metal ions in wastewater are detected respectively by gas chromatography-mass spectrometry (GC-MS), ion chromatography (IC), inductively coupled plasma mass spectrometry (ICP-MS) and three-dimensional excitation emission matrix fluorescence spectroscopy (3D-EEM). According to the screening principles of chemical fingerprints, the pollution and characteristic fingerprints of two factories are identified. Finally, the simulated water samples were used to test the stability and feasibility of the extracted chemical fingerprints.
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Campbell-Platt, Geoffrey. "Chemical engineering for the food industry." Food Control 9, no. 6 (December 1998): 397. http://dx.doi.org/10.1016/s0956-7135(98)00130-3.

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Naveja, J. Jesús, Mariel P. Rico-Hidalgo, and José L. Medina-Franco. "Analysis of a large food chemical database: chemical space, diversity, and complexity." F1000Research 7 (July 3, 2018): 993. http://dx.doi.org/10.12688/f1000research.15440.1.

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Background: Food chemicals are a cornerstone in the food industry. However, its chemical diversity has been explored on a limited basis, for instance, previous analysis of food-related databases were done up to 2,200 molecules. The goal of this work was to quantify the chemical diversity of chemical compounds stored in FooDB, a database with nearly 24,000 food chemicals. Methods: The visual representation of the chemical space of FooDB was done with ChemMaps, a novel approach based on the concept of chemical satellites. The large food chemical database was profiled based on physicochemical properties, molecular complexity and scaffold content. The global diversity of FoodDB was characterized using Consensus Diversity Plots. Results: It was found that compounds in FooDB are very diverse in terms of properties and structure, with a large structural complexity. It was also found that one third of the food chemicals are acyclic molecules and ring-containing molecules are mostly monocyclic, with several scaffolds common to natural products in other databases. Conclusions: To the best of our knowledge, this is the first analysis of the chemical diversity and complexity of FooDB. This study represents a step further to the emerging field of “Food Informatics”. Future study should compare directly the chemical structures of the molecules in FooDB with other compound databases, for instance, drug-like databases and natural products collections.
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Naveja, J. Jesús, Mariel P. Rico-Hidalgo, and José L. Medina-Franco. "Analysis of a large food chemical database: chemical space, diversity, and complexity." F1000Research 7 (August 10, 2018): 993. http://dx.doi.org/10.12688/f1000research.15440.2.

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Background: Food chemicals are a cornerstone in the food industry. However, its chemical diversity has been explored on a limited basis, for instance, previous analysis of food-related databases were done up to 2,200 molecules. The goal of this work was to quantify the chemical diversity of chemical compounds stored in FooDB, a database with nearly 24,000 food chemicals. Methods: The visual representation of the chemical space of FooDB was done with ChemMaps, a novel approach based on the concept of chemical satellites. The large food chemical database was profiled based on physicochemical properties, molecular complexity and scaffold content. The global diversity of FooDB was characterized using Consensus Diversity Plots. Results: It was found that compounds in FooDB are very diverse in terms of properties and structure, with a large structural complexity. It was also found that one third of the food chemicals are acyclic molecules and ring-containing molecules are mostly monocyclic, with several scaffolds common to natural products in other databases. Conclusions: To the best of our knowledge, this is the first analysis of the chemical diversity and complexity of FooDB. This study represents a step further to the emerging field of “Food Informatics”. Future study should compare directly the chemical structures of the molecules in FooDB with other compound databases, for instance, drug-like databases and natural products collections. An additional future direction of this work is to use the list of 3,228 polyphenolic compounds identified in this work to enhance the on-going polyphenol-protein interactome studies.
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Lebelo, Kgomotso, Ntsoaki Malebo, Mokgaotsa Jonas Mochane, and Muthoni Masinde. "Chemical Contamination Pathways and the Food Safety Implications along the Various Stages of Food Production: A Review." International Journal of Environmental Research and Public Health 18, no. 11 (May 28, 2021): 5795. http://dx.doi.org/10.3390/ijerph18115795.

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Historically, chemicals exceeding maximum allowable exposure levels have been disastrous to underdeveloped countries. The global food industry is primarily affected by toxic chemical substances because of natural and anthropogenic factors. Food safety is therefore threatened due to contamination by chemicals throughout the various stages of food production. Persistent Organic Pollutants (POPs) in the form of pesticides and other chemical substances such as Polychlorinated Biphenyls (PCBs) have a widely documented negative impact due to their long-lasting effect on the environment. This present review focuses on the chemical contamination pathways along the various stages of food production until the food reaches the consumer. The contamination of food can stem from various sources such as the agricultural sector and pollution from industrialized regions through the air, water, and soil. Therefore, it is imperative to control the application of chemicals during food packaging, the application of pesticides, and antibiotics in the food industry to prevent undesired residues on foodstuffs. Ultimately, the protection of consumers from food-related chemical toxicity depends on stringent efforts from regulatory authorities both in developed and underdeveloped nations.
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Rusten, B., B. Eikebrokk, and G. Thorvaldsen. "Coagulation as Pretreatment of Food Industry Wastewater." Water Science and Technology 22, no. 9 (September 1, 1990): 1–8. http://dx.doi.org/10.2166/wst.1990.0060.

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Jar-tests, pilot-plant and full-scale experiments on chemical pretreatment of food industry wastewater have been performed. The objectives were to find maximum removal efficiencies, suitable coagulation and flocculation agents, and the optimum process design. The results showed that the wastewater composition greatly influences the maximum removal efficiencies and also the conditions for optimum coagulation and flocculation. Optimum pH depends on the chemical agent and the actual dosage used. With proper pH-adjustment, addition of either 0.10-0.15 mg FeCl3-6H2O/mg COD, or about 0.20 mg Al2(SO4)3.18H2O/mg COD, was sufficient to obtain good removal of organic matter. Maximum removal efficiencies of 67-90 % total COD were achieved, depending on wastewater composition.
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P. Pakowaki, Z., and A. S. Mujumdar. "VIBRATION TECHNOLOGY IN FOOD INDUSTRY." Drying Technology 4, no. 1 (February 1986): 157–59. http://dx.doi.org/10.1080/07373938608916318.

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Bozovic, Milan. "Ecological problems in the food industry." Chemical Industry 56, no. 5 (2002): 191–97. http://dx.doi.org/10.2298/hemind0205191b.

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In regard to the development of agricultural and food technologies Yugoslavia up till now has not had a developed strategy of "development of the environment" - an ecological strategy, nor has it in that respect had clearly defined political scientifically-based strategies. Current efforts to define developmental concepts are almost completely neglected, foremost in the "promotion of new ecologically justified technologies" and the formation of national programs of sustainable development. World trends in this area are already directed to the production and promotion of so-called "healthy food" which, designated in several ways, is becoming more and more present on the tables of developed countries. Yugoslavia, beside its current economic difficulties, has great potential and a elastic chance to follow world trends and completely satisfy the EU standards EVRO-EMA and world ecological standards ISO 14 000 by the quality implementation of well planned ecologically and economically rational programs. n order to undertake appropriate measures for "sustainable development", it s previously necessary to assess the problem and objectively establish the status.
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Popov, Stevan. "Biotechnology: Challenge for the food industry." Chemical Industry 61, no. 5 (2007): 246–50. http://dx.doi.org/10.2298/hemind0704246p.

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According to the broadest definition, biotechnology is the use of living matter (plants, animals and microorganisms) in industry, environment protection, medicine and agriculture. Biotechnology takes a key position in the field of food processing during thousands of years. Last about fifty years brought dynamical development of knowledges in the natural sciences especially in domain of genetics and manipulation of genes. Biotechnology for which active role in the on-coming times could be foreseen, not only with respect of R&D, but also in general technological development represents scope of priority in the USA and in European Union (EU) as well. It is accepted that the results achieved in biotechnology oversize scientific domain and find their entrance into economics, legislation, quality of life and even of politics. Corresponding with the definition of biotechnology as "the integration of natural sciences and engineering in the application of microorganisms, cells, their components and molecular analogues in production (General assembly of the European federation for Biotechnology, 1989) European Commission (1999) adopted the biotechnological taxonomy, i.e. fields and sub-fields of biotechnology. R&D activities in this domain are oriented to eight fields and branched through them. Fields of biotechnology (EC, 1999) are: 1) Plant biotechnology (agricultural cultivars, trees, bushes etc); 2) Animal biotechnology; 3) Biotechnology in environment protection; 4) Industrial biotechnology (food, feed, paper, textile, pharmaceutical and chemical productions); 5) Industrial biotechnology (production of cells and research of cells - producers of food and of other commodities); 6) Development of humane and veterinarian diagnostics (therapeutical systems) 7) Development of the basic biotechnology, and 8) Nontechnical domains of biotechnology. In concordance with some judgments, in the World exist about 4000 biotechnological companies. World market of biotechnological products is increasing at the rate of some 30 percents per year, and in the year of 2000 amounted to about 140 billions of US$. Owing to this, biotechnology became one of the most intensive industries in the world. American biotechnological industry spent even in the year of 1998 about US$ 10 millions for R&D activities. European Union included the development of biotechnology into its R&D programs and projects somewhere during eighties of the last century.
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Dissertations / Theses on the topic "Food and Chemical industry"

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Anandarao, Venkatesh, and 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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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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8

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, and 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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Books on the topic "Food and Chemical industry"

1

Fryer, P. J., D. L. Pyle, and C. D. Rielly, eds. Chemical Engineering for the Food Industry. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4615-3864-6.

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Maroulis, Zacharias B. Food plant economics. Boca Raton, FL: CRC Press, 2008.

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Bayquen, Cecilia V. Industrial chemical processes. Manila, Philippines: UST Pub. House, 2006.

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Harper, John C. d. 1974. and Harper, John C. d. 1974., eds. Elements of food engineering. 2nd ed. New York: Van Nostrand Reinhold, 1988.

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Chaib, Rachid, and Michele Barone. Chemicals in the Food Industry. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-42943-0.

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6

Özilgen, Mustafa. Food process modeling and control: Chemical engineering applications. Amsterdam: Gordon and Breach Science Publishers, 1998.

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Özilgen, Mustafa. Food process modeling and control: Chemical engineering applications. Amsterdam: Gordon and Breach Science Publishers, 1998.

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Chemical, biological, and functional aspects of food lipids. 2nd ed. Boca Raton: Taylor & Francis, 2011.

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Processing and physical/chemical properties of tropical products. Pfaffenweiler: Centaurus-Verlagsgesellschaft, 1986.

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Rotheim, Philip. Investment opportunities in China: Emphasizing biotechnology, drugs, agriculture, food & chemicals. Norwalk, CT: Business Communications Co., 1995.

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Book chapters on the topic "Food and Chemical industry"

1

Rielly, C. D. "Food rheology." In Chemical Engineering for the Food Industry, 195–233. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4615-3864-6_5.

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Rielly, C. D. "Mixing in food processing." In Chemical Engineering for the Food Industry, 383–433. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4615-3864-6_10.

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Pyle, D. L., K. Niranjan, and J. Varley. "Mass transfer in food and bioprocesses." In Chemical Engineering for the Food Industry, 153–94. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4615-3864-6_4.

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Chase, H. A. "Reactors and reactions in food processing." In Chemical Engineering for the Food Industry, 295–330. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4615-3864-6_8.

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Fryer, P. J. "Thermal treatment of foods." In Chemical Engineering for the Food Industry, 331–82. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4615-3864-6_9.

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Pyle, D. L. "Introduction to process design." In Chemical Engineering for the Food Industry, 1–62. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4615-3864-6_1.

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Zaror, C. A., and D. L. Pyle. "Process design: an exercise and simulation examples." In Chemical Engineering for the Food Industry, 434–53. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4615-3864-6_11.

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Nedderman, R. M. "Newtonian fluid mechanics." In Chemical Engineering for the Food Industry, 63–104. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4615-3864-6_2.

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Hayhurst, A. N. "Introduction to heat transfer." In Chemical Engineering for the Food Industry, 105–52. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4615-3864-6_3.

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Fryer, P. J. "Process design: heat integration." In Chemical Engineering for the Food Industry, 234–49. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4615-3864-6_6.

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Conference papers on the topic "Food and Chemical industry"

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Ning, Xiao-hua, and Chao-ci Li. "CO2 Emission Reduction for Power Industry Based on Total Emission Control of CO2 (I): Modeling." In International Conference on Chemical,Material and Food Engineering. Paris, France: Atlantis Press, 2015. http://dx.doi.org/10.2991/cmfe-15.2015.79.

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Rasskazova, Ieva, and Asnate Kirse-Ozolina. "Field pea Pisum Sativum L. as a perspective ingredient for vegan foods: a review." In Research for Rural Development 2020. Latvia University of Life Sciences and Technologies, 2020. http://dx.doi.org/10.22616/rrd.26.2020.019.

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Dry seeds of peas (Pisum sativum L.) have long been used as a staple food and feed globally, and its nutritional, health and ecological benefits comply with growing demand for novel vegan foods intended for health and sustainability conscious individuals. The aim of this study was to review research findings and latest information on field pea usage as a functional ingredient in vegan foods. Monographic method was used to analyse field pea Pisum sativum L. usage as a diverse and multifunctional ingredient in vegan foods, covering latest available information on chemical composition of field pea and main food ingredients made from field pea, focusing on the varieties from which yellow split pea is produced; their impact on ready product’s nutrition, sensory properties and application in food industry. Major types of novel vegan foods containing field peas available on market were named. Pea protein, starch and fibre have demonstrated functional properties in different food systems, including – emulsification, oil-in-water system stabilisation, texture modification, binding, gelation, foaming, and solubility. It is functionally possible and nutritionally and ecologically desirable to develop novel vegan foods intended as animal product alternatives with acceptable sensory properties.
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Trabold, Thomas A., Rajiv Ramchandra, Michael H. Haselkorn, and Anahita A. Williamson. "Analysis of Waste-to-Energy Opportunities in the New York State Food Processing Industry." In ASME 2011 5th International Conference on Energy Sustainability. ASMEDC, 2011. http://dx.doi.org/10.1115/es2011-54334.

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Many food processing plants in New York State generate large volume waste streams with a wide variety of physical and chemical properties. With greater environmental regulation and increasing fees for municipal sewer and solid waste disposal, additional innovative ‘disposal’ methods for these wastes need to be developed. One attractive alternative is to use the food processing waste as feedstock for a waste-to-energy conversion process comprising two distinct systems, namely waste-to-fuel and fuel-to-energy. The fuel can either be sold to generate revenue, or converted on-site to electrical or thermal energy to offset the plant power requirements. In this study, the technical viability and economic benefit of applying waste-to-energy solutions to a diverse selection of companies producing milk, cheese, beer, and tofu were assessed. Depending upon the volumes and composition of the available waste streams (including analysis of sugar content, biological oxygen demand, etc.) there may be a compelling business case to utilize the food waste as feedstock for ethanol, biodiesel or methane-rich biogas production.
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Balasubramaniam, V. M. (Bala). "Non-Thermal Preservation of Fruit Juices." In ASME 2008 Citrus Engineering Conference. American Society of Mechanical Engineers, 2008. http://dx.doi.org/10.1115/cec2008-5404.

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Consumers demand healthier fresh tasting foods without chemical preservatives. To address the need, food industry is exploring alternative preservation methods such as high pressure processing (HPP) and pulsed electric field processing. During HPP, the food material is subjected to elevated pressures (up to 900 MPa) with or without the addition of heat to achieve microbial inactivation with minimal damage to the food. One of the unique advantages of the technology is the ability to increase the temperature of the food samples instantaneously; this is attributed to the heat of compression, resulting from the rapid pressurization of the sample. Pulsed electric field (PEF) processing uses short bursts of electricity for microbial inactivation and causes minimal or no detrimental effect on food quality attributes. The process involves treating foods placed between electrodes by high voltage pulses in the order of 20–80 kV (usually for a couple of microseconds). PEF processing offers high quality fresh-like liquid foods with excellent flavor, nutritional value, and shelf life. Pressure in combination with other antimicrobial agents, including CO2, has been investigated for juice processing. Both HPP and PEF are quite effective in inactivating harmful pathogens and vegetative bacteria at ambient temperatures. Both HPP and PEF do not present any unique issues for food processors concerning regulatory matters or labeling. The requirements are similar to traditional thermal pasteurization such as development of a Hazard Analysis Critical Control Point (HACCP) plan for juices and beverages. Examples of high pressure, pasteurized, value added products commercially available in the United States include smoothies, fruit juices, guacamole, ready meal components, oysters, ham, poultry products, and salsa. PEF technology is not yet widely utilized for commercial processing of food products in the United States. The presentation will provide a brief overview of HPP and PEF technology fundamentals, equipment choices for food processors, process economics, and commercialization status in the food industry, with emphasis on juice processing. Paper published with permission.
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Bolgova, D. Y., N. A. Tarasenko, and Z. S. Mukhametova. "PEAS AND PRODUCTS OF ITS PROCESSING OF - NONCONVENTIONAL RAW MATERIAL RESOURCES." In STATE AND DEVELOPMENT PROSPECTS OF AGRIBUSINESS. DSTU-PRINT, 2020. http://dx.doi.org/10.23947/interagro.2020.1.407-409.

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Nutrition is an important factor that affects human health. The use of plant proteins as various additives in food production has now been actively developed. The rich chemical composition of pea grains determines the possibility of application in the food industry. Peas are characterized by good assimilability and degree of digestion.
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Gvozdić, Eleonora, Ivana Matić-Bujagić, Tatjana Đurkić, and Svetlana Grujić. "Artificial Sweeteners in Groundwater as Indicators of Municipal Pollution." In 34th International Congress on Process Industry. SMEITS, 2021. http://dx.doi.org/10.24094/ptk.021.34.1.55.

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The widespread use of artificial sweeteners as additives in food, beverages, medicines and oral care products has led to the accumulation of these substances in aquatic ecosystems around the world. Since most of them are metabolically inert and are incompletely eliminated in wastewater treatment plants, municipal wastewater is the main source of these compounds in the environment. Due to the limited knowledge of their environmental fate and ecotoxicity, artificial sweeteeners are recognized as high-priority emerging contaminants. Some of them, such as acesulfame and sucralose, are very persistent in the aquatic environment, so they can be used as chemical markers of municipal wastewater pollution. In this paper, the presence of the most commonly used sweeteners in the Republic of Serbia (acesulfame, saccharin, cyclamate, sucralose and aspartame) was investigated in groundwater from two Belgrade Ranney wells, as well as in the Sava River, in order to assess the impact of untreated municipal wastewater on water sources, using liquid chromatography–tandem mass spectrometry.ers as additives in food, beverages, medicines and oral care products has led to the accumulation of these substances in aquatic ecosystems around the world. Since most of them are metabolically inert and are incompletely eliminated in wastewater treatment plants, municipal wastewater is the main source of these compounds in the environment. Due to the limited knowledge of their environmental fate and ecotoxicity, artificial sweeteeners are recognized as high-priority emerging contaminants. Some of them, such as acesulfame and sucralose, are very persistent in the aquatic environment, so they can be used as chemical markers of municipal wastewater pollution. In this paper, the presence of the most commonly used sweeteners in the Republic of Serbia (acesulfame, saccharin, cyclamate, sucralose and aspartame) was investigated in groundwater from two Belgrade Ranney wells, as well as in the Sava River, in order to assess the impact of untreated municipal wastewater on water sources, using liquid chromatography–tandem mass spectrometry.
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Watanabe, Toshiaki, Kazuki Harada, Ayumi Takemoto, and Shigeru Itoh. "Study for Sterilization Technology by Underwater Shock Wave." In ASME 2003 Pressure Vessels and Piping Conference. ASMEDC, 2003. http://dx.doi.org/10.1115/pvp2003-1974.

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The method of the sterilization is divided into the thermal sterilization, the chemical sterilization and the other non-thermal sterilization, roughly. Recently, as for the food industry, it pays attention to the non-thermal sterilization, which little makes the quality of food, a taste, and so on change. Especially, in the seafood industry, non-thermal sterilization that provides raw food is very important technology. Therefore, we consider sterilization by the underwater shock wave. This technology is thought that it can be applied to not only food industry but also the medical field. The final aim of this study is in confirming the technique of the sterilization by the underwater shock wave. At first, we carried out experiments, which use detonating cord and coriform (E. coli.) We estimate for a suitable set of explosives and the quantity.
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Chan, Wai Hon, Jacqueline Ebner, Rajiv Ramchandra, and Thomas Trabold. "Analysis of Food Waste Resources Available for Sustainable Energy Production in the Finger Lakes Region of New York State." In ASME 2013 7th International Conference on Energy Sustainability collocated with the ASME 2013 Heat Transfer Summer Conference and the ASME 2013 11th International Conference on Fuel Cell Science, Engineering and Technology. American Society of Mechanical Engineers, 2013. http://dx.doi.org/10.1115/es2013-18189.

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Prior research conducted by our Institute has revealed the large quantities of food waste available in New York State, particularly in the Upstate corridor extending from Buffalo to Syracuse. The Finger Lakes region is heavily populated with agricultural operations, dairy farms and food processing plants, including those producing milk, yogurt, wine, and canned fruits and vegetables. The diverse supply of organic waste generated by these facilities offers the opportunity for sustainable energy production through one of three primary pathways: • Anaerobic digestion to produce methane • Fermentation to produce alcohols • Transesterification to produce biodiesel. Generally speaking, food wastes are better suited for biochemical conversion instead of thermo-chemical conversion (combustion, gasification, pyrolysis) due to their relatively high moisture content. The current paper provides an initial assessment of food wastes within the 9-County Finger Lakes region around Rochester, New York. Available databases were utilized to first identify all the relevant companies operating in one of four broad industry sectors: agriculture, food processing, food distribution and food services (including restaurants). Our analysis has demonstrated that anaerobic digestion can be a viable method for sustainable energy production from food waste in the Finger Lakes region, due to the dual economic benefits of effective disposal cost reduction and production of methane-rich biogas.
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Borghesi, Giulia, and Giuseppe Vignali. "Life cycle assessment of organic Parmesan Cheese considering the whole dairy supply chain." In The 5th International Food Operations & Processing Simulation Workshop. CAL-TEK srl, 2019. http://dx.doi.org/10.46354/i3m.2019.foodops.004.

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Agriculture and food manufacturing have a considerable effect on the environment emissions: holdings and farms play an important role about greenhouse gas emissions and water consumption. This study aims at evaluating the environmental impact of one of the most important Italian DOP product: organic Parmesan Cheese. Environmental performances of the whole dairy supply chain have been assessed according to the life cycle assessment approach (LCA). In this analysis Parmesan Cheese is made from an organic dairy farm in Emilia Romagna, which uses the milk from three different organic livestock productions. Organic agriculture is different from conventional; the major difference is represented by the avoidance of the use of synthetic fertilizers and pesticides made in chemical industry process. Organic agriculture uses organic fertilizers to encourage the natural fertility of the soil respecting the environment and the agro-system. In this case, life cycle approach is used to assess the carbon footprint and the water footprint of organic Parmesan Cheese considering the milk and cheese production. The object at this level is investigating the environmental impact considering the situation before some improvement changes. The functional unit is represented by 1 kg of organic Parmesan Cheese; inventory data refer to the situation in year 2017 and system boundaries consider the inputs related to the cattle and dairy farm until the ripening (included). The carbon footprint is investigated using IPCC 2013 Global Warming Potential (GWP) 100a method, developed by Intergovernmental Panel on Climate Change, and reported in kg of CO2eq. Otherwise, water footprint allows to measure the water consumption and in this work it is assessed using AWARE method (Available Water REmaining).
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Du, J., A. Bück, and E. Tsotsas. "Investigation of spray agglomeration process in continuously operated horizontal fluidized bed." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7809.

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Spray fluidized bed agglomeration is an important process in particle formation and is widely used in the chemical, pharmaceutical and food industry. In this study a continuously operated horizontal fluidized bed is employed to obtain a continuous agglomeration process. It is conducted with glass beads (dst=200 µm) and water-based binder hydroxy-propyl-methyl-cellulose (HPMC) sprayed by three top nozzles. The steady state is reached and samples are taken periodically and analyzed. The influence of fluidization air temperature and configurations of internal weirs are studied. Keywords: horizontal fluidized bed, spray agglomeration, continuous process
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Reports on the topic "Food and Chemical industry"

1

none,. Chemical Industry Bandwidth Study. Office of Scientific and Technical Information (OSTI), December 2006. http://dx.doi.org/10.2172/1218624.

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Pedersen, L., W. Rose, H. Redsun, and S. Boghosian. Assessment of sensors used in the food industry. Office of Scientific and Technical Information (OSTI), January 1990. http://dx.doi.org/10.2172/6990379.

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Weiner, S. C., M. G. Woodruff, and A. K. Johnson. Developing a chemical industry strategy: State-of-the-industry profile. Office of Scientific and Technical Information (OSTI), October 1994. http://dx.doi.org/10.2172/10196545.

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Author, Not Given. Chemical Industry Vision 2020. Annual Report 2004. Office of Scientific and Technical Information (OSTI), June 2005. http://dx.doi.org/10.2172/1218618.

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5

A.R. Da Costa, R. Daniels, A. Jariwala, Z. He, A. Morisato, I. Pinnau, and J.G. Wijmans. Olefin Recovery from Chemical Industry Waste Streams. Office of Scientific and Technical Information (OSTI), November 2003. http://dx.doi.org/10.2172/821708.

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Lewis, Glen, Barbara Atkinson, and Ivin Rhyne. California Food Processing Industry Wastewater Demonstration Project: Phase I Final Report. Office of Scientific and Technical Information (OSTI), September 2009. http://dx.doi.org/10.2172/973567.

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Fisher, Steve, and David Knapp. Research, Development and Demonstration of Bio-Mass Boiler for Food Industry. Office of Scientific and Technical Information (OSTI), July 2012. http://dx.doi.org/10.2172/1051496.

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Krueger, Alan. Ownership, Agency and Wages: An Examination in the Fast Food Industry. Cambridge, MA: National Bureau of Economic Research, April 1990. http://dx.doi.org/10.3386/w3334.

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Katz, Lawrence, and Alan Krueger. The Effect of the Minimum Wage on the Fast Food Industry. Cambridge, MA: National Bureau of Economic Research, February 1992. http://dx.doi.org/10.3386/w3997.

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Arora, Ashish, and Alfonso Gambardella. Implications for Energy Innovation from the chemical industry. Cambridge, MA: National Bureau of Economic Research, January 2010. http://dx.doi.org/10.3386/w15676.

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