Gotowe bibliografie tematyczne / Fast food industry

Gotowa bibliografia na temat „Fast food industry”

Autor: Grafiati
Data publikacji: 4 czerwca 2021
Data aktualizacji: 20 lutego 2023

Utwórz poprawne odniesienie w stylach APA, MLA, Chicago, Harvard i wielu innych

Wybierz rodzaj źródła:

Spis treści

Zobacz listy aktualnych artykułów, książek, rozpraw, streszczeń i innych źródeł naukowych na temat „Fast food industry”.

Przycisk „Dodaj do bibliografii” jest dostępny obok każdej pracy w bibliografii. Użyj go – a my automatycznie utworzymy odniesienie bibliograficzne do wybranej pracy w stylu cytowania, którego potrzebujesz: APA, MLA, Harvard, Chicago, Vancouver itp.

Możesz również pobrać pełny tekst publikacji naukowej w formacie „.pdf” i przeczytać adnotację do pracy online, jeśli odpowiednie parametry są dostępne w metadanych.

Artykuły w czasopismach na temat "Fast food industry"

1

Lan, Li, i Mahmod A. Khan. "Hong Kong's Fast-Food Industry". Cornell Hotel and Restaurant Administration Quarterly 36, nr 3 (czerwiec 1995): 34–41. http://dx.doi.org/10.1177/001088049503600318.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
2

Sipahi, Seyhan. "Expanding Operations in Fast-Food Industry under Uncertain Market Conditions". International Journal of Trade, Economics and Finance 1, nr 1 (2010): 74–79. http://dx.doi.org/10.7763/ijtef.2010.v1.14.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
3

Chitnis, Miss Siddhi Prashant. "A Study on Scenario of Fast-Food Industry in India". International Journal of Trend in Scientific Research and Development Special Issue, Special Issue-FIIIIPM2019 (20.03.2019): 88–90. http://dx.doi.org/10.31142/ijtsrd23071.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
4

M. Gould, Anthony. "Fast Food Work". Articles 64, nr 3 (10.11.2009): 376–98. http://dx.doi.org/10.7202/038549ar.

Pełny tekst źródła
Streszczenie:
Summary The McDonald’s labour management strategy is widespread in the fast food industry. Literature that is critical of the approach often portrays the work as low paid, unchallenging and uninteresting. Others argue that industry jobs provide an enhanced resume, training opportunities, and the possibility of a career. Rather than being inherently disadvantageous or beneficial, it is possible that fast food employment addresses the needs and aspirations of some more than others. This article proposes such a view in relation to teenagers. It poses the question: what are the characteristics of those who are suitable for industry work? Surveys are used to develop a statistical profile of ideal workers. Findings have implications for stakeholder decision making and offer an empirical perspective of a contentious issue that attracts opinion and speculation. Results indicate that developmental change and an overt inclination to choose a fast food career are key considerations in determining employee suitability.
Style APA, Harvard, Vancouver, ISO itp.
5

Jones, Peter. "Plant-based Food in the Hospitality Industry: An Exploratory Case Study of Leading Fast Food Outlets". Athens Journal of Tourism 9, nr 2 (19.05.2022): 63–76. http://dx.doi.org/10.30958/ajt.9-2-1.

Pełny tekst źródła
Streszczenie:
Plant-based food is one of the growing sectors within the food industry, and fast food companies may have an important role to play in driving both the trialling, and the consumption, of plant-based foods. This exploratory paper outlines the growth of plant-based foods, explores how the leading fast food companies are incorporating plant-based foods into their menus, and offers some wider reflections on the fast food companies’ approach to plant-based food. The findings reveal that the leading fast food companies within the UK were promoting their plant-based menu items at both the corporate and outlet level. That said, the fast food companies made little, or no, attempt to associate the introduction of plant-based menu items with a healthier diet, and the author suggested that substantially increasing their plant-based menus could provide a challenge to the fast food companies’ traditional business models. More generally, the paper concluded that in the medium-term future, the fast food companies are likely to play a limited, rather than a leading, role in driving plant-based consumption across society, and in contributing to a more sustainable future. Keywords: plant-based foods, fast food companies, menus, healthy diets, sustainable futures
Style APA, Harvard, Vancouver, ISO itp.
6

Hussain, Maria. "Fast Food Nation". American Journal of Islam and Society 19, nr 2 (1.04.2002): 134–38. http://dx.doi.org/10.35632/ajis.v19i2.1952.

Pełny tekst źródła
Streszczenie:
Combining in-depth historical and socio-political analyses of the American food industry with an easy-flowing language style, Fast Food Nation is nearly impossible to put down. Mind-boggling in scope, yet as intimate as one's own kitchen, this book allows the reader to grasp the true horror of the global food situation. Schlosser provokes both laughter and tears, ultimately inspiring the reader to engage in the "higher jihad" of controlling one's appetite with the understanding of how personal consumer choices have political consequences. Section One, "The American Way," takes us through four chapters. The first, entitled "The Founding Fathers," talks about how the mass production of the automobile transformed post-WWII American society and its land scape, and introduces us to the hard-working businessmen who gave fast food a permanent place in the car culture, replacing the lovely countryside with a nearly identical, ugly sprawl of fast food restaurants, subdivisions, and strip malls in every town. Chapter 2, "Your Trusted Friends," explains the appeal of the fast food industry to children and adults longing for their past childhood through the use of toys and mascots such as Ronald McDonald and Taco Bell's talk­ing dog. Gearing advertisements to the psychology of children has become a big business. Al I the major toy crazes such as Beanie Babies and Pokemon have been promoted by fast food chains. Cross-promotions extend to cartoons, movies, amusement parks, and now schools. Due to funding shortages, many schools have started promoting brand names of fast food and soda companies, whose ads now cover school hallways, buses, and even rooftops, while the products are sold to children during school hours ...
Style APA, Harvard, Vancouver, ISO itp.
7

LAN, L. "Hong Kong's fast-food industry An overview". Cornell Hotel and Restaurant Administration Quarterly 36, nr 3 (czerwiec 1995): 34–41. http://dx.doi.org/10.1016/0010-8804(95)96935-a.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
8

Sapala, James A. "Is the Fast Food Industry Becoming the Next Tobacco Industry?" Obesity Surgery 12, nr 1 (1.02.2002): 1–2. http://dx.doi.org/10.1381/096089202321144478.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
9

Dani, Dr Vinit, i Vanishree Pabalkar. "Exploring of Consumer behavior towards fast food Industry: A Case study on Pune". Indian Journal of Applied Research 3, nr 9 (1.10.2011): 324–27. http://dx.doi.org/10.15373/2249555x/sept2013/97.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
10

Khan, Shahzad, Syed Majid Hussain i Fahad Yaqoob. "Determinants of Customer Satisfaction in Fast Food Industry A Study of Fast Food Restaurants Peshawar Pakistan". Studia commercialia Bratislavensia 6, nr 21 (1.03.2013): 56–65. http://dx.doi.org/10.2478/stcb-2013-0002.

Pełny tekst źródła
Streszczenie:
Abstract This research is focused to find what are the key success factors for fast food industry in region of Peshawar Pakistan. Fast food concepts developed very rapidly in last few years in Peshawar region. The failure or success of a fast food industry based on some factors like Promotion, Service quality, Customer expectations, Brand, Physical Environment, Price, and Taste of the product. To find which of these factors has greater influence on consumer satisfaction, four fast food restaurants customers were targeted randomly. These four restaurants were KFC, CHIEF, ARBAIN CHICK, and PIZZA HUT. The data collected from the customers of these restaurants. The data collected from customers of these restaurants when the customers were in restaurants for refreshment. Total number of customers who were targeted was 120. From each restaurant 30 customers were targeted on availability basis. On the basis of their responses multiple regression and correlation test was applied. Findings of the study shows that service quality and brand are the key factors for satisfaction in fast food industry in Peshawar Pakistan.
Style APA, Harvard, Vancouver, ISO itp.
Więcej źródeł

Rozprawy doktorskie na temat "Fast food industry"

1

Johansson, Sara, i 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.

Pełny tekst źródła
Streszczenie:
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
Style APA, Harvard, Vancouver, ISO itp.
2

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

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
3

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

Pełny tekst źródła
Streszczenie:
The McDonald's model of labour management has been widely adopted throughout the fast food industry. Literature that is critical of fast food labour management policy and practice often portrays employers as offering work that is low paid, unchallenging and uninteresting. However, others argue that the industry provides young workers with: a first resume entry, training opportunities, the chance to develop a career and a path into employment. This study interprets these two perspectives as reflecting either misalignment or alignment of employee/crew and employer preferences. Such an interpretation recognises that fast food work does not represent a career for many who do it but is short term or 'stop-gap' in nature. The study's research question is: to what extent does management preference for elements of work align with the preferred working arrangements of crew at McDonald's Australia? This research subjects McDonald's Australian stores to independent scrutiny. Previous research in this area has mostly used qualitative methods. Earlier studies, by and large, provide descriptive accounts of fast food employment however they often lack the rigour of an empirical investigation. The present research uses a structured survey method to obtain data from crew and managers. Results are analysed using descriptive and inferential statistics. Findings focus on three areas of labour management: industrial relations, work organisation and human resource management. Several themes relating to alignment of preferences in the fast food employment relationship are identified. These are: crew have scant knowledge of industrial relations, do not like aspects of work organisation, but respond positively to certain human resource management policies and practices; crew lack knowledge of labour management issues generally; crew work is simple and repetitive; and, many young crew seem to dislike aspects of fast food work as they get older but others, who have distinctive characteristics, appear to continue to like the McDonald's approach as they age.
Style APA, Harvard, Vancouver, ISO itp.
4

Gould, Anthony Morven Francis. "Employment Relations In The Fast Food Industry". Thesis, Griffith University, 2006. http://hdl.handle.net/10072/366873.

Pełny tekst źródła
Streszczenie:
The McDonald's model of labour management has been widely adopted throughout the fast food industry. Literature that is critical of fast food labour management policy and practice often portrays employers as offering work that is low paid, unchallenging and uninteresting. However, others argue that the industry provides young workers with: a first resume entry, training opportunities, the chance to develop a career and a path into employment. This study interprets these two perspectives as reflecting either misalignment or alignment of employee/crew and employer preferences. Such an interpretation recognises that fast food work does not represent a career for many who do it but is short term or 'stop-gap' in nature. The study's research question is: to what extent does management preference for elements of work align with the preferred working arrangements of crew at McDonald's Australia? This research subjects McDonald's Australian stores to independent scrutiny. Previous research in this area has mostly used qualitative methods. Earlier studies, by and large, provide descriptive accounts of fast food employment however they often lack the rigour of an empirical investigation. The present research uses a structured survey method to obtain data from crew and managers. Results are analysed using descriptive and inferential statistics. Findings focus on three areas of labour management: industrial relations, work organisation and human resource management. Several themes relating to alignment of preferences in the fast food employment relationship are identified. These are: crew have scant knowledge of industrial relations, do not like aspects of work organisation, but respond positively to certain human resource management policies and practices; crew lack knowledge of labour management issues generally; crew work is simple and repetitive; and, many young crew seem to dislike aspects of fast food work as they get older but others, who have distinctive characteristics, appear to continue to like the McDonald's approach as they age.
Thesis (PhD Doctorate)
Doctor of Philosophy (PhD)
Griffith Business School
Griffith Business School
Full Text
Style APA, Harvard, Vancouver, ISO itp.
5

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

Pełny tekst źródła
Streszczenie:
Voluntary employee turnover in the fast-food industry is 50%. Employee turnover costs fast-food restaurants $10 billion annually. The purpose of this multiple case study was to examine the strategies of 5 fast-food restaurant managers in the Midwestern United States who achieved higher employee retention than did peers in their districts. The conceptual framework was the 8 motivational forces of voluntary employee turnover. Data were collected via semistructured, face-to-face interviews, recruiting materials, retention activities, policy manuals, and overall voluntary termination reports. Data were compiled, disassembled into groups, reassembled into patterns and themes, and interpreted for conclusions, revealing 3 themes that influenced the managers' employee retention: organizational support, communication, and employee training. These findings suggest that proactively developing a culture of support, implementing communication and feedback channels for employees, and maintaining a training and development program can improve employee retention. Findings might contribute to social change by helping managers develop strategies for improving employee retention, and in turn, financial performance. Employees of fast-food restaurants could benefit from improved retention and financial performance, as they could contribute to new employment opportunities and increased career longevity. Society could benefit from expanded aggregate employment and tax revenue.
Style APA, Harvard, Vancouver, ISO itp.
6

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

Pełny tekst źródła
Streszczenie:
During the past years, purchasing decisions have changed considerably in many companies. This is reflected in the increased attention on sustainability and health aspects in many companies, in particular fast food industries. An efficiently well managed purchasing can make a significant contribution to the company results and business goals. Traditionally, the purchasing department works on negotiating agreements and contracts with suppliers. However, this role is rapidly changing in all industries, specif-ically in fast food industries. Changing the traditional role, purchasing managers are taking in to ac-count sustainability and health more, aiming to get better performance. These are few important rea-sons why management is becoming critical in purchasing decisions of fast food industries. To investigate the purpose of the study a case study of Max purchasing decisions regarding sustainabil-ity and health aspects was made and interviews were conducted within Managers that are experts with-in the required fields. The study is based on theoretical framework including different relative theories. The empirical findings represent the interview answers and information from Max cooperation. In the empirical chapter, information regarding sustainability and health, suppliers, international expansion, and product portfolio were gathered. This gave a clear image about the purchasing decisions taken by Max to maintain sustainability and health which provide Max with a competitive advantage in the mar-ket. However, there is still space for adjustment for better results.
Style APA, Harvard, Vancouver, ISO itp.
7

Bebe, Imelda A. "Employee Turnover Intention in the U.S. Fast Food Industry". ScholarWorks, 2016. https://scholarworks.waldenu.edu/dissertations/2065.

Pełny tekst źródła
Streszczenie:
Employee turnover in the U.S. fast food industry has been high, averaging rate 150% per annum. The purpose of the correlational design study was to examine the relationships between job satisfaction factors, job dissatisfaction factors, and employee turnover intentions among fast food employees to determine whether a statistically significant relationship exists between these variables. The population for the study consisted of 144 fast food restaurant employees working in the East Coast in the United States. The theoretical framework was Herzberg's 2-factor motivation-hygiene needs theory, which describes job satisfaction factors and job dissatisfaction factors. Internet survey data of 144 participants were analyzed using Pearson-product correlation coefficients and multiple linear regressions analysis. The study findings revealed statistically significant relationships between job satisfaction factors and employee turnover intentions (p < .01), and job dissatisfaction factors and employee turnover intentions (p < .01). Among the job satisfaction factors, responsibility had a stronger relationship with employee turnover intentions (-.52) compared with other factors. Under job dissatisfaction factors, company policy had a stronger relationship with employee turnover intentions (-.52) compared with other factors. In addition, criterion variance of employee turnover intentions associated with combined job satisfaction factors was stronger (35%) than were the combined job dissatisfaction factors (31%). The study findings are designed to inform fast food restaurant managers in taking actions to reduce employee turnover, resulting in improved business financial sustainability and long-term growth.
Style APA, Harvard, Vancouver, ISO itp.
8

Hollis, Christa. "Developing Generation Z Fast Food Service Industry Leaders Through Training". ScholarWorks, 2017. https://scholarworks.waldenu.edu/dissertations/4451.

Pełny tekst źródła
Streszczenie:
The labor force consists of 4 generations including Generation Z with an estimated 25 million Baby Boomers leaving the workforce between the year 2010 and 2020. Franchise fast food service managers desire competent leadership in the workplace inclusive of Generation Z. Yet, many franchise fast food service managers do not have training programs to develop Generation Z's leadership behaviors. Based on Vroom's expectancy theory and Blau's social theory, the purpose of this single-case study was to explore the training programs franchise fast food service managers could implement to develop Generation Z's leadership behaviors. Data collection consisted of direct observation and semistructured interviews of 5 purposely selected franchise fast food service managers at a franchise fast food organization in the southern region of Georgia. Data analysis included coding the transcribed interviews to identify relevant themes, and member checking to strengthen the reliability and validity of the interpretations of participants' responses. The 6 main themes revealed were leadership training, leadership skills, leadership behaviors, training barriers, human capital development, and on-the-job training, which affects employees' performance and organizational effectiveness. Business leaders in organizations may use the findings of this study to develop effective training programs for evolving Generation Z's leadership skills, which could improve the U.S. food service industry turnover rates. Social change implications include the importance of the need for succession planning strategies to promote growth and sustainability within the fast food service industry.
Style APA, Harvard, Vancouver, ISO itp.
9

Sadi, Muhammad A. "International business expansion through franchising: the case of fast-food industry". Diss., Virginia Tech, 1994. http://hdl.handle.net/10919/39038.

Pełny tekst źródła
Streszczenie:
The purpose of this research project was threefold: 1) to establish a set of research questions , propositions and hypotheses about the nature of international fast-food franchising; 2) to identify the distinctive strategies employed by fast-food franchise firms in foreign markets and 3) to provide a set of guidelines for managers which will assist them in dealing with the challenges of initiating and expanding a fast-food franchise system in a foreign country. A multiple-case study approach was used focusing on how U. S . franchise firms have adapted their domestic business practices to the Canadian, Japanese, and Russian Markets. Special attention was given to the degree to which their firms have modified franchise objectives, expansion strategies, marketing mix elements, control system and support services. A principal finding of this research project is that fast-food companies do in fact extend domestic franchise strategies to foreign markets when expanding internationally. However, they do make certain alterations in their domestic method of doing business. The alterations are in the areas of expansion strategies, franchise objectives, control systems and support services. These alterations do not follow a consistent pattern. They vary from country to country and from firm to firm.
Ph. D.
Style APA, Harvard, Vancouver, ISO itp.
10

Schlund, Jonell E. (Jonell Elaine). "A strategic analysis of the trends in the fast-food franchise industry". Thesis, Massachusetts Institute of Technology, 1988. http://hdl.handle.net/1721.1/14539.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
Więcej źródeł

Książki na temat "Fast food industry"

1

Fast food. Farmington Hills, Mich: Greenhaven Press, A part of Gale, Cengage Learning, 2015.

Znajdź pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
2

Price, Stuart. The British fast food industry. Huddersfield: Hotel & Catering Research Centre, The Polytechnic, 1992.

Znajdź pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
3

Price, Stuart. The British fast food industry. London: Stoy Hayward, 1993.

Znajdź pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
4

Price, Stuart. The British fast food industry. Huddersfield: The Hotel &Catering Research Centre, The Polytechnic, 1992.

Znajdź pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
5

Eric, Schlosser, red. The food industry in Eric Schlosser's Fast food nation. Detroit: Greenhaven Press, 2012.

Znajdź pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
6

Haugen, David M., i Susan Musser. The food industry in Eric Schlosser's Fast food nation. Redaktor Schlosser Eric. Detroit: Greenhaven Press, 2012.

Znajdź pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
7

Price, Stuart. Trends in the fast food industry. Huddersfield: The Polytechnic, Hotel & Catering Research Unit, 1992.

Znajdź pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
8

Fast Food Nation. London: Penguin Group UK, 2010.

Znajdź pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
9

Sinha, Piyush Kumar. Indian QSR industry: Opportunities and strategies to harness them. Ahmedabad: Indian Institute of Management, 2012.

Znajdź pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
10

Fast food nation: What the all-American meal is doing to the world. London: Penguin, 2007.

Znajdź pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
Więcej źródeł

Części książek na temat "Fast food industry"

1

Geraci, Victor W. "The Early Wine Industry; Establishing California Vintibusiness". W Making Slow Food Fast in California Cuisine, 49–56. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-52857-1_5.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
2

Beere, Rosalind. "Case Study of the Irish Fast Food/QSR Industry". W The Role of Franchising on Industry Evolution, 91–128. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-49064-9_5.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
3

Djayapranata, Grace Felicia, i Andhy Setyawan. "The Antecedents in Forming Loyalty in the Fast-Food Industry". W Proceedings of the 19th International Symposium on Management (INSYMA 2022), 769–77. Dordrecht: Atlantis Press International BV, 2022. http://dx.doi.org/10.2991/978-94-6463-008-4_97.

Pełny tekst źródła
Streszczenie:
AbstractThe fast-food industry is one of the fastest-growing industrial sectors. However, as the market grows, more and more competitors are entering this industry. With the increasing number of choices, it is difficult for companies to maintain consumer loyalty. Therefore, this study investigates the factors that affect satisfaction and loyalty. Data were collected using a self-administered survey of 216 respondents. Data analysis in this study used SEM. The results of this study are three supported hypotheses and two unsupported hypotheses.
Style APA, Harvard, Vancouver, ISO itp.
4

Cahyani, Bonita Dwi, i Francy Iriani. "The Influence of Price, Brand Image, and Product Attribute to Consumer Attitude of Fast Food Restaurant in Jakarta". W Contemporary Management and Science Issues in the Halal Industry, 289–302. Singapore: Springer Singapore, 2019. http://dx.doi.org/10.1007/978-981-13-2677-6_24.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
5

Gratzer, Karl. "Agents of change: inventors, entrepreneurs, financiers, and small business owners in the beginning of the Swedish fast food industry". W Soziologie des Wirtschaftlichen, 329–60. Wiesbaden: Springer Fachmedien Wiesbaden, 2013. http://dx.doi.org/10.1007/978-3-658-03545-7_13.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
6

Royle, Tony. "Resistance is Useless! The Problems of Trade Union Organization in the European Fast-food Industry: The Case of McDonald’s". W Challenges for European Management in a Global Context, 189–214. London: Palgrave Macmillan UK, 2002. http://dx.doi.org/10.1057/9780230510180_9.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
7

Martini, Silvana. "Common Uses of Power Ultrasound in the Food Industry". W Sonocrystallization of Fats, 27–33. New York, NY: Springer New York, 2013. http://dx.doi.org/10.1007/978-1-4614-7693-1_4.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
8

Bala Nain, Kiran. "Fat Extraction from Food Industry Waste". W Food Processing Waste and Utilization, 81–88. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9781003207689-5.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
9

Veladžić, Mirsad, Suzana Jahić i Aida Džaferović. "Analysis of the Fat Substitution in Biscuit Type Cookies by the Addition of Inulin". W 30th Scientific-Experts Conference of Agriculture and Food Industry, 244–50. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-40049-1_31.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
10

Karahmet, Enver, Senita Isaković, Samir Muhamedagić, Almir Toroman i Nermina Đulančić. "Seasonal Variations in Deposition of Fat in the Body of Rainbow Trout Oncorhynchus Mykiss (Walbaum 1792) and Its Effect on Yield and Quality of Meat in Cages at Commercial Breeding Farm". W 30th Scientific-Experts Conference of Agriculture and Food Industry, 288–94. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-40049-1_37.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.

Streszczenia konferencji na temat "Fast food industry"

1

Ding, Yu, QiLan Zhao i Hongzhi Liu. "The Evaluation of Service Quality in Fast Food Industry". W 2007 International Conference on Service Systems and Service Management. IEEE, 2007. http://dx.doi.org/10.1109/icsssm.2007.4280303.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
2

Liu, Rui, Yueyang Sun i Jiaxiang Wang. "Influential Factors of Sales Revenue in the Fast-Food Industry". W 2022 7th International Conference on Financial Innovation and Economic Development (ICFIED 2022). Paris, France: Atlantis Press, 2022. http://dx.doi.org/10.2991/aebmr.k.220307.459.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
3

Dan Xue, Qilan Zhao i Xinyi Guo. "TOPSIS method for evaluation customer service satisfaction to fast food industry". W 2008 IEEE International Conference on Service Operations and Logistics, and Informatics (SOLI). IEEE, 2008. http://dx.doi.org/10.1109/soli.2008.4686530.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
4

Madani, Batool, i Hussam Alshraideh. "Predicting Consumer Purchasing Decisions in the Online Food Delivery Industry". W 3rd International Conference on Machine Learning & Applications (CMLA 2021). Academy and Industry Research Collaboration Center (AIRCC), 2021. http://dx.doi.org/10.5121/csit.2021.111510.

Pełny tekst źródła
Streszczenie:
This transformation of food delivery businesses to online platforms has gained high attention in recent years. This due to the availability of customizing ordering experiences, easy payment methods, fast delivery, and others. The competition between online food delivery providers has intensified to attain a wider range of customers. Hence, they should have a better understanding of their customers’ needs and predict their purchasing decisions. Machine learning has a significant impact on companies’ bottom line. They are used to construct models and strategies in industries that rely on big data and need a system to evaluate it fast and effectively. Predictive modeling is a type of machine learning that uses various regression algorithms, analytics, and statistics to estimate the probability of an occurrence. The incorporation of predictive models helpsonline food delivery providers to understand their customers. In this study, a dataset collected from 388 consumers in Bangalore, India was provided to predict their purchasing decisions. Four prediction models are considered: CART and C4.5 decision trees, random forest, and rule-based classifiers, and their accuracies in prodividing the correct class label are evaluated. The findings show that all models perform similarly, but the C4.5 outperforms them all with an accuracy of 91.67%.
Style APA, Harvard, Vancouver, ISO itp.
5

Alamsyah, Andry, i Yahya Peranginangin. "Network market analysis using large scale social network conversation of Indonesia's fast food industry". W 2015 3rd International Conference on Information and Communication Technology (ICoICT ). IEEE, 2015. http://dx.doi.org/10.1109/icoict.2015.7231445.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
6

Lazić, Matilda, Dragan Halas, Duško Salemović i Aleksandar Dedić. "Application of Burning Test for Fast Identification of Types of PVC-Based Polymer Materials". W 34th International Congress on Process Industry. SMEITS, 2021. http://dx.doi.org/10.24094/ptk.021.34.1.77.

Pełny tekst źródła
Streszczenie:
The paper examines the possibility of applying the burning test, as a fast method for the identification of un-plasticized (rigid) and plasticized (flexible) PVC-based polymer materials. Samples of packaging for food products and samples of garden hoses were tested, for which, based on the imprinted identification/recycling code i.e., the manufacturer's specification, it was assumed that they were made of polymer materials based on PVC. It was assumed that by applying the burning test, a preliminary identification of PVC types from which the tested samples were made could be performed. It is also assumed that the presence of additives in PVC-based plastics significantly affects the burning behavior of samples. The obtained results suggest / preliminary confirm that the samples of butter packaging containers are made of rigid PVC. The presence of an additive in the rigid PVC interferes with the behavior of the samples in the open flame during the burning test. Based on the results of the burning test, it can be estimated (preliminarily identified) that the samples of garden hoses are made of flexible PVC. The burning test represents a fast method of identification of PVC-based polymer materials, which enables preliminary differentiation of flexible and rigid PVC in recycling packaging plants and polymer processing plants.
Style APA, Harvard, Vancouver, ISO itp.
7

Heck, Melanie, Janick Edinger i Christian Becker. "Conditioning Gaze-Contingent Systems for the Real World: Insights from a Field Study in the Fast Food Industry". W CHI '21: CHI Conference on Human Factors in Computing Systems. New York, NY, USA: ACM, 2021. http://dx.doi.org/10.1145/3411763.3451658.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
8

Valli, Enrico, Bruno Ricco, Marco Grossi, Pietro Rocculi, Tullia Gallina Toschi i Virginia Teresa Glicerina. "Single-wavelength near-infrared analysis as a rapid and field-deployable tool to determine the solid fat content in fats and oils". W 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/xryu5233.

Pełny tekst źródła
Streszczenie:
The solid fat content (SFC) is responsible for the characteristics and properties of a variety of fat-based food products, since it provides information, among others, on physical appearance, organoleptic properties, spreadability, product stability mouth feeling, and plasticity. The traditional techniques to measure SFC, such as pulsed nuclear magnetic resonance and differential scanning calorimetry, require expensive instrumentation and trained personnel. Nowadays innovative techniques are needed for fast, automatic, and low-cost in situ, determination of SFC directly in the production lines to allow food quality monitoring in control industrial processes. This is very relevant for small and medium food industries that cannot afford an internal quality control laboratory. An innovative near-infrared analytical approach to measure SFC in vegetable fats and oils is herein presented. The method is based on single-wavelength (835 nm) and measures the sample optical attenuation during a thermal cycle (featuring both heating and cooling). An estimation of SFC is then made from the measured optical data. Samples were a set of 16 different vegetable fats and oils commonly used in the food industry, such as cocoa butter, refined and fractionated coconut oils, hydrogenated palm and soybean oil, as well as blends among them. The estimated temperature corresponding to an SFC of 80%, 60%, 40%, and 20%, respectively, was plotted versus the corresponding temperature resulting from DSC curves for all tested samples. The experimental results obtained with such a method agree with those provided by DSC at different temperatures (R2 > 0.9), thus reaching a good SFC estimation. This indicates that the single-wavelength near-infrared technique is promising for practical analysis in the production lines to assess the quality of vegetable fats and oils. The herein-tested analytical solution could be implemented in the form of a low-cost and portable electronic system.
Style APA, Harvard, Vancouver, ISO itp.
9

Massoudi, Aram, i MOHAMED AHMED. "Evaluation of sustainable amenities management at restaurants sector in kurdistan region of iraq". W 3rd International Conference on Administrative & Financial Sciences. Cihan University - Erbil, 2021. http://dx.doi.org/10.24086/afs2020/paper.201.

Pełny tekst źródła
Streszczenie:
Purpose – The topic of sustainability is becoming an essential and concerning issue for organizations in today's business environment. Especially in the food and restaurant industry. Sustainability emphases on satisfying the needs of the current period without conceding the capability of future consumers to meet their desires. Yet, an inclusive adoption of Sustainability is lagging in the restaurant and eatery industry in emerging market such as Kurdistan Region, Iraq. Therefore, this research focuses on the current practices of sustainable amenities in restaurants and lodging businesses in Kurdistan Region, Iraq. Design – The researchers conducted unstructured interview for the data collection from (10) restaurateurs managing and working in 5 luxurious restaurants and 5 fast-food ones Methodology – The restaurants selected were categorized as luxurious restaurants and fast food restaurants, the topics of the interviews were related to energy, waste and water. The data were analyzed by using frequency Approach – the main approach in data gathering was qualitative. The interview queries were taken from related articles and divided into 3 sections: awareness plan, strategic planning, and restaurants' criteria of SAM. A content analysis method was used to identify the trend from previously published literature. Findings – The result showed that luxurious restaurants do apply sustainability in their operations, while fast-food restaurants lag behind. Originality of the research –Finally, recommendations of this study can be of help to all restaurants in Kurdistan area by introducing a proper practice of sustainability to improve and develop their businesses to meet customers' needs and gain competitive advantages ahead of their competitors.
Style APA, Harvard, Vancouver, ISO itp.
10

Vukić, Nevena, Tamara Erceg i Miroslav Hadnađev. "The investigation of edible packaging films based on pullulan and alginate". W 11th International Symposium on Graphic Engineering and Design. University of Novi Sad, Faculty of technical sciences, Department of graphic engineering and design, 2022. http://dx.doi.org/10.24867/grid-2022-p48.

Pełny tekst źródła
Streszczenie:
The packaging industry is highly dependent on fossil resources and have serious environmental drawbacks. The largest part of the total volume of plastic waste is generated from food packaging, so new packaging strategies with green materials are required. Using the edible packaging films which are renewable, biodegradable and versatile, can reduce the amount of plastic waste. Also, there is an increasing demand of higher quality foods and a growing interest from consumers for minimally processed fresh-like foods with an extended shelf life. Edible films can be effective barriers which prevent unwanted mass transfers in foods. They can be green alternative to synthetic petroleum-based polymer packaging materials and nowadays this topic is a fast-growing area. Sodium alginate as a natural polysaccharide can be used for edible films with excellent properties such as transparency. But, sodium alginate practical applications in food packaging are limited as single-component because of poor mechanical and barrier properties. At the same time, pullulan is an extracellular and water-soluble microbial polysaccharide with good film-formation properties. The packaging materials made from pullulan and alginate may be better candidates for edible packaging films. The objective of this study was to formulate pullulan and sodium alginate based edible films for food packaging. For that purpose a series of pullulan/alginate films with different ratios were prepared. To improve film flexibility and processability, glycerol was added as plasticizers in the film formulation. Designed films were solvent cast from aqueous polymer solution. Understanding the film-forming mechanism during the drying process is crucial to predict properties of the obtained films, so rheological properties of prepared solutions were investigated. Formulated films have the potential to be used as inner primary packaging and can be manufactured by preparing a film-forming composition and enclosing a food product with the film. Using this kind of packaging material, no waste is generated contributing to the circular economy.
Style APA, Harvard, Vancouver, ISO itp.

Raporty organizacyjne na temat "Fast food industry"

1

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

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
2

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

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
3

Lafontaine, Francine. Pricing Decisions in Franchised Chains: A Look at the Restaurant and Fast-Food Industry. Cambridge, MA: National Bureau of Economic Research, wrzesień 1995. http://dx.doi.org/10.3386/w5247.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
4

Card, David, i Alan Krueger. Minimum Wages and Employment: A Case Study of the Fast Food Industry in New Jersey and Pennsylvania. Cambridge, MA: National Bureau of Economic Research, październik 1993. http://dx.doi.org/10.3386/w4509.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
5

Card, David, i Alan Krueger. A Reanalysis of the Effect of the New Jersey Minimum Wage Increase on the Fast-Food Industry with Representative Payroll Data. Cambridge, MA: National Bureau of Economic Research, styczeń 1998. http://dx.doi.org/10.3386/w6386.

Pełny tekst źródła
Style APA, Harvard, Vancouver, ISO itp.
6

Poverenov, Elena, Tara McHugh i Victor Rodov. Waste to Worth: Active antimicrobial and health-beneficial food coating from byproducts of mushroom industry. United States Department of Agriculture, styczeń 2014. http://dx.doi.org/10.32747/2014.7600015.bard.

Pełny tekst źródła
Streszczenie:
Background. In this proposal we suggest developing a common solution for three seemingly unrelated acute problems: (1) improving sustainability of fast-growing mushroom industry producing worldwide millions of tons of underutilized leftovers; (2) alleviating the epidemic of vitamin D deficiency adversely affecting the public health in both countries and in other regions; (3) reducing spoilage of perishable fruit and vegetable products leading to food wastage. Based on our previous experience we propose utilizing appropriately processed mushroom byproducts as a source of two valuable bioactive materials: antimicrobial and wholesome polysaccharide chitosan and health-strengthening nutrient ergocalciferol⁽ᵛⁱᵗᵃᵐⁱⁿ ᴰ2⁾. ᴬᵈᵈⁱᵗⁱᵒⁿᵃˡ ᵇᵉⁿᵉᶠⁱᵗ ᵒᶠ ᵗʰᵉˢᵉ ᵐᵃᵗᵉʳⁱᵃˡˢ ⁱˢ ᵗʰᵉⁱʳ ᵒʳⁱᵍⁱⁿ ᶠʳᵒᵐ ⁿᵒⁿ⁻ᵃⁿⁱᵐᵃˡ ᶠᵒᵒᵈ⁻ᵍʳᵃᵈᵉ source. We proposed using chitosan and vitamin D as ingredients in active edible coatings on two model foods: highly perishable fresh-cut melon and less perishable health bars. Objectives and work program. The general aim of the project is improving storability, safety and health value of foods by developing and applying a novel active edible coating based on utilization of mushroom industry leftovers. The work plan includes the following tasks: (a) optimizing the UV-B treatment of mushroom leftover stalks to enrich them with vitamin D without compromising chitosan quality - Done; (b) developing effective extraction procedures to yield chitosan and vitamin D from the stalks - Done; (c) utilizing LbL approach to prepare fungal chitosan-based edible coatings with optimal properties - Done; (d) enrichment of the coating matrix with fungal vitamin D utilizing molecular encapsulation and nano-encapsulation approaches - Done, it was found that no encapsulation methods are needed to enrich chitosan matrix with vitamin D; (e) testing the performance of the coating for controlling spoilage of fresh cut melons - Done; (f) testing the performance of the coating for nutritional enhancement and quality preservation of heath bars - Done. Achievements. In this study numerous results were achieved. Mushroom waste, leftover stalks, was treated ʷⁱᵗʰ ᵁⱽ⁻ᴮ ˡⁱᵍʰᵗ ᵃⁿᵈ ᵗʳᵉᵃᵗᵐᵉⁿᵗ ⁱⁿᵈᵘᶜᵉˢ ᵃ ᵛᵉʳʸ ʰⁱᵍʰ ᵃᶜᶜᵘᵐᵘˡᵃᵗⁱᵒⁿ ᵒᶠ ᵛⁱᵗᵃᵐⁱⁿ ᴰ2, ᶠᵃʳ ᵉˣᶜᵉᵉᵈⁱⁿᵍ any other dietary vitamin D source. The straightforward vitamin D extraction procedure and ᵃ ˢⁱᵐᵖˡⁱᶠⁱᵉᵈ ᵃⁿᵃˡʸᵗⁱᶜᵃˡ ᵖʳᵒᵗᵒᶜᵒˡ ᶠᵒʳ ᵗⁱᵐᵉ⁻ᵉᶠᶠⁱᶜⁱᵉⁿᵗ ᵈᵉᵗᵉʳᵐⁱⁿᵃᵗⁱᵒⁿ ᵒᶠ ᵗʰᵉ ᵛⁱᵗᵃᵐⁱⁿ ᴰ2 ᶜᵒⁿᵗᵉⁿᵗ suitable for routine product quality control were developed. Concerning the fungal chitosan extraction, new freeze-thawing protocol was developed, tested on three different mushroom sources and compared to the classic protocol. The new protocol resulted in up to 2-fold increase in the obtained chitosan yield, up to 3-fold increase in its deacetylation degree, high whitening index and good antimicrobial activity. The fungal chitosan films enriched with Vitamin D were prepared and compared to the films based on animal origin chitosan demonstrating similar density, porosity and water vapor permeability. Layer-by-layer chitosan-alginate electrostatic deposition was used to coat fruit bars. The coatings helped to preserve the quality and increase the shelf-life of fruit bars, delaying degradation of ascorbic acid and antioxidant capacity loss as well as reducing bar softening. Microbiological analyses also showed a delay in yeast and fungal growth when compared with single layer coatings of fungal or animal chitosan or alginate. Edible coatings were also applied on fresh-cut melons and provided significant improvement of physiological quality (firmness, weight ˡᵒˢˢ⁾, ᵐⁱᶜʳᵒᵇⁱᵃˡ ˢᵃᶠᵉᵗʸ ⁽ᵇᵃᶜᵗᵉʳⁱᵃ, ᵐᵒˡᵈ, ʸᵉᵃˢᵗ⁾, ⁿᵒʳᵐᵃˡ ʳᵉˢᵖⁱʳᵃᵗⁱᵒⁿ ᵖʳᵒᶜᵉˢˢ ⁽Cᴼ2, ᴼ²⁾ ᵃⁿᵈ ᵈⁱᵈ not cause off-flavor (EtOH). It was also found that the performance of edible coating from fungal stalk leftovers does not concede to the chitosan coatings sourced from animal or good quality mushrooms. Implications. The proposal helped attaining triple benefit: valorization of mushroom industry byproducts; improving public health by fortification of food products with vitamin D from natural non-animal source; and reducing food wastage by using shelf- life-extending antimicrobial edible coatings. New observations with scientific impact were found. The program resulted in 5 research papers. Several effective and straightforward procedures that can be adopted by mushroom growers and food industries were developed. BARD Report - Project 4784
Style APA, Harvard, Vancouver, ISO itp.
7

Lehotay, Steven J., i Aviv Amirav. Ultra-Fast Methods and Instrumentation for the Analysis of Hazardous Chemicals in the Food Supply. United States Department of Agriculture, grudzień 2012. http://dx.doi.org/10.32747/2012.7699852.bard.

Pełny tekst źródła
Streszczenie:
Original proposal objectives: Our main original goal was to develop ultra-fast methods and instrumentation for the analysis of hazardous chemicals in the food supply. We proposed to extend the QuEChERS approach to veterinary drugs and other contaminants, and conduct fast and ultra-fast analyses using novel 5MB-MS instrumentation, ideally with real samples. Background to the topic: The international trade of agricultural food products is a $1.2 trill ion annual market and growing. Food safety is essential to human health, and chemical residue limits are legislated nationally and internationally. Analytical testing for residues is needed to conduct risk assessments and regulatory enforcement actions to ensure food safety and environmental health, among other important needs. Current monitoring methods are better than ever, but they are still too time-consuming, laborious, and expensive to meet the broad food testing needs of consumers, government, and industry. As a result, costs are high and only a tiny fraction of the food is tested for a limited number of contaminants. We need affordable, ultra-fast methods that attain high quality results for a wide range of chemicals. Major conclusions, solutions and achievements: This is the third BARD grant shared between Prof. Amirav and Dr. Lehotay since 2000, and continual analytical improvements have been made in terms of speed, sample throughput, chemical scope, ease-of-use, and quality of results with respect to qualitative (screening and identification) and quantitative factors. The QuEChERS sample preparation approach, which was developed in conjunction with the BARD grant in 2002, has grown to currently become the most common pesticide residue method in the world. BARD funding has been instrumental to help Dr. Lehotay make refinements and expand QuEChERS concepts to additional applications, which has led to the commercialization of QuEChERS products by more than 20 companies worldwide. During the past 3 years, QuEChERS has been applied to multiclass, multiresidue analysis of veterinary drug residues in food animals, and it has been validated and implemented by USDA-FSIS. QuEChERS was also modified and validated for faster, easier, and better analysis of traditional and emerging environmental contaminants in food. Meanwhile, Prof. Amirav has commercialized the GC-MS with 5MB technology and other independent inventions, including the ChromatoProbe with Agilent, Bruker, and FUR Systems. A new method was developed for obtaining truly universal pesticide analysis, based on the use of GC-MS with 5MB. This method and instrument enables faster analysis with lower LaDs for extended range of pesticides and hazardous compounds. A new approach and device of Open Probe Fast GC-MS with 5MB was also developed that enable real time screening of limited number of target pesticides. Implications, both scientific and agricultural: We succeeded in achieving significant improvements in the analysis of hazardous chemicals in the food supply, from easy sample preparation approaches, through sample analysis by advanced new types of GC-MS and LCMS techniques, all the way to improved data analysis by lowering LaD and providing greater confidence in chemical identification. As a result, the combination of the QuEChERS approach, new and superior instrumentation, and the novel monitoring methods that were developed will enable vastly reduced time and cost of analysis, increased analytical scope. and a higher monitoring rate. This provides better enforcement, an added impetus for farmers to use good agricultural practices, improved food safety and security, increased trade. and greater consumer confidence in the food supply.
Style APA, Harvard, Vancouver, ISO itp.
8

Gillison, Fiona, Elisabeth Grey, Bas Verplanken, Julie Barnett i Frances Baber. A rapid review of the acceptability and impact of approaches to reduce the salt, fat and sugar content of people’s diets on consumers and industry. Food Standards Agency, marzec 2022. http://dx.doi.org/10.46756/sci.fsa.ljo674.

Pełny tekst źródła
Streszczenie:
Various approaches have been tried or proposed across the world to reduce population intake of fat, salt and sugar. These include initiatives that directly target food producers or retailers, consumers, or both. This report summarises the findings of 49 systematic reviews identified through a search of published literature, reporting on the acceptability and efficacy of population-scale initiatives to reduce fat, salt and sugar consumption.
Style APA, Harvard, Vancouver, ISO itp.
9

Simon, James E., Uri M. Peiper, Gaines Miles, A. Hetzroni, Amos Mizrach i Denys J. Charles. Electronic Sensing of Fruit Ripeness Based on Volatile Gas Emissions. United States Department of Agriculture, październik 1994. http://dx.doi.org/10.32747/1994.7568762.bard.

Pełny tekst źródła
Streszczenie:
An electronic sensory system for the evaluation of headspace volatiles was developed to determine fruit ripeness and quality. Two prototype systems were designed, constructed, and later modified. The first is an improved version of our original prototype electronic sniffer using a single head sensing unit for use as a single or paired unit placed on an individual fruit surface for applications in the field, lab, or industry. The second electronic sniffer utilizes a matrix of gas sensors, each selected for differential sensitivity to a range of volatile compounds. This system is more sophisticated as it uses multiple gas sensors, but was found to enhance the ability of the sniffer to classify fruit ripeness and quality relative to a single gas sensor. This second sniffer was designed and constructed for the sampling of fresh-cut or whole packs of fruits such as packaged strawberries and blueberries, and can serve as a prototype for research or commercial applications. Results demonstrate that electronic sensing of fruit ripeness based on aromatic volatile gas emissions can be used successfully with fresh frits. Aroma sensing was successful for classifying ripeness in muskmelons, including different cultivars, apples, blueberries, strawberries, and in a complimentary BARD project on tomatoes. This system compared favorably to the physicochemical measurements traditionally employed to assess fruit maturity. This nondestructive sensory system can detect the presence of physically damaged fruits and shows excellent application for use in quality assessment. Electronic sensors of the tin oxide type were evaluated for specificity toward a wide range of volatiles associated with fruit ripeness. Sensors were identified that detected a broad range of alcohols, aldehydes, esters, hydrocarbons, and volatile sulfur compounds, as well as individual volatiles associated with fruit ripening across a wide concentration range. Sensors are not compound specific, thus, the matrix of sensors coupled with discrimination analysis provides a fingerprint to identify the presence of compounds and to assess alterations in fresh products due to alterations in volatile emissions. Engineering developments led to the development of a system to compensate for temperature and relative humidity relative to on-line aroma sensing with melons for ripeness determination and to reduce response time, thus permitting the electronic sniffer to be used for monitoring both fresh and processed food products. The sniffer provides a fast, reliable and nondestructive tool to assess fruit ripeness and quality. We hope that our work will foster the introduction and utilization of this emerging technology into the agricultural and horticultural
Style APA, Harvard, Vancouver, ISO itp.
10

Tao, Yang, Victor Alchanatis i Yud-Ren Chen. X-ray and stereo imaging method for sensitive detection of bone fragments and hazardous materials in de-boned poultry fillets. United States Department of Agriculture, styczeń 2006. http://dx.doi.org/10.32747/2006.7695872.bard.

Pełny tekst źródła
Streszczenie:
As Americans become increasingly health conscious, they have increased their consumptionof boneless white and skinless poultry meat. To the poultry industry, accurate detection of bonefragments and other hazards in de-boned poultry meat is important to ensure food quality andsafety for consumers. X-ray imaging is widely used for internal material inspection. However,traditional x-ray technology has limited success with high false-detection errors mainly becauseof its inability to consistently recognize bone fragments in meat of uneven thickness. Today’srapid grow-out practices yield chicken bones that are less calcified. Bone fragments under x-rayshave low contrast from meat. In addition, the x-ray energy reaching the image detector varieswith the uneven meat thickness. Differences in x-ray absorption due to the unevenness inevitablyproduce false patterns in x-ray images and make it hard to distinguish between hazardousinclusions and normal meat patterns even by human visual inspection from the images.Consequently, the false patterns become camouflage under x-ray absorptions of variant meatthickness in physics, which remains a major limitation to detecting hazardous materials byprocessing x-ray images alone.Under the support of BARD, USDA, and US Poultry industries, we have aimed todeveloping a new technology that uses combined x-ray and laser imaging to detect bonefragments in de-boned poultry. The technique employs the synergism of sensors of differentprinciples and has overcome the deficiency of x-rays in physics of letting x-rays work alone inbone fragment detection. X-rays in conjunction of laser-based imaging was used to eliminatefalse patterns and provide higher sensitivity and accuracy to detect hazardous objects in the meatfor poultry processing lines.Through intensive research, we have met all the objectives we proposed during the researchperiod. Comprehensive experiments have proved the concept and demonstrated that the methodhas been capable of detecting frequent hard-to-detect bone fragments including fan bones andfractured rib and pulley bone pieces (but not cartilage yet) regardless of their locations anduneven meat thickness without being affected by skin, fat, and blood clots or blood vines.
Style APA, Harvard, Vancouver, ISO itp.
Możesz być także zainteresowany rozszerzonymi bibliografiami na temat „Fast food industry” dla poszczególnych typów źródeł:
Artykuły w czasopismach Rozprawy doktorskie Książki
Oferujemy zniżki na wszystkie plany premium dla autorów, których prace zostały uwzględnione w tematycznych zestawieniach literatury. Skontaktuj się z nami, aby uzyskać unikalny kod promocyjny!

Do bibliografii