Дисертації з теми "Food packaging systems"
Оформте джерело за APA, MLA, Chicago, Harvard та іншими стилями
Ознайомтеся з топ-16 дисертацій для дослідження на тему "Food packaging systems".
Біля кожної праці в переліку літератури доступна кнопка «Додати до бібліографії». Скористайтеся нею – і ми автоматично оформимо бібліографічне посилання на обрану працю в потрібному вам стилі цитування: APA, MLA, «Гарвард», «Чикаго», «Ванкувер» тощо.
Також ви можете завантажити повний текст наукової публікації у форматі «.pdf» та прочитати онлайн анотацію до роботи, якщо відповідні параметри наявні в метаданих.
Переглядайте дисертації для різних дисциплін та оформлюйте правильно вашу бібліографію.
Williams, Helén. "Food Packaging for Sustainable Development." Doctoral thesis, Karlstads universitet, Avdelningen för energi-, miljö- och byggteknik, 2011. http://urn.kb.se/resolve?urn=urn:nbn:se:kau:diva-7328.
Повний текст джерелаPaper IV was still a manuscript at the time of the thesis defense.
Carlsson, Mattias. "Neural Networks for Semantic Segmentation in the Food Packaging Industry." Thesis, Linköpings universitet, Datorseende, 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-145413.
Повний текст джерелаVan, Deventer David. "Discrimination of Retained Solvent Levels in Printed Food-Packaging Using Electronic Nose Systems." Thesis, Virginia Tech, 2000. http://hdl.handle.net/10919/9741.
Повний текст джерелаMaster of Science
Lobaton-Sulabo, April Shayne S. "The effects of four packaging systems and storage times on the survival of Listeria monocytogenes in shelf-stable smoked pork and beef sausage sticks and whole muscle turkey jerky." Thesis, Kansas State University, 2009. http://hdl.handle.net/2097/14081.
Повний текст джерелаDepartment of Food Science
Elizabeth A. E. Boyle
To validate how packaging and storage reduces Listeria monocytogenes (Lm) on whole muscle turkey jerky and smoked sausage sticks, four packaging systems, including heat seal (HS), heat seal with oxygen scavenger (HSOS), nitrogen flushed with oxygen scavenger (NFOS), and vacuum (VAC), and four ambient temperature storage times were evaluated. Commercially available whole turkey jerky and pork and beef smoked sausage sticks were inoculated with Lm using a dipping or hand-massaging method, respectively. There was no interaction on packaging and storage time on Lm reduction on smoked sausage sticks and an Lm log reduction of >2.0 log CFU/cm[superscript]2 was achieved in smoked sausage sticks packaged in HS, HSOS, and VAC. A >2.0 log CFU/cm[superscript]2 reduction was achieved after 24 h of ambient temperature storage, regardless of package type. NFOS was less effective in reducing Lm by more than 0.5 log CFU/cm[superscript]2 compared to HS, HSOS or VAC. After 30 d of ambient storage, Lm had been reduced by 3.3 log CFU/cm[superscript]2 for all packaging environments. In turkey jerky, Lm reduction was affected by the interaction of packaging and storage time. HS, HSOS, NFOS, or VAC in combination with 24, 48, or 72 h ambient temperature storage achieved <1.0 log CFU/cm[superscript]2. After 30 d at ambient temperature storage, Lm was reduced by >2.0 log CFU/cm[superscript]2 in HS and VAC, and could serve as a post-lethality treatment. Alternatively, processors could package turkey jerky in HSOS or NFOS in combination with 30 d ambient storage period as an antimicrobial process. Very little data has been published describing how packaging atmospheres affects Lm survival in RTE meat. The mechanism for Lm reduction under these conditions is not fully understood and additional research is needed.
Gunderson, Jennifer Ann. "Effects of Zilpaterol hydrochloride feeding duration on color of beef and Holstein semimembranosus steaks packaged in PVC and MAP systems." Thesis, Manhattan, Kan. : Kansas State University, 2008. http://hdl.handle.net/2097/1704.
Повний текст джерелаDelles, Rebecca. "DIETARY ANTIOXIDANT SUPPLEMENTATION (ECONOMASE–BIOPLEX) TO ALLEVIATE ADVERSE IMPACTS OF OXIDIZED OIL ON BROILER MEAT QUALITY: A CHEMICAL, TEXTURAL, ENZYMATIC, AND PROTEOMIC STUDY." UKnowledge, 2013. http://uknowledge.uky.edu/animalsci_etds/29.
Повний текст джерелаLara, Lledó Marta Inés. "Antimicrobial packaging system for minimally processed fruit." Doctoral thesis, Universitat Politècnica de València, 2018. http://hdl.handle.net/10251/61388.
Повний текст джерела[ES] En la presente Tesis Doctoral se han desarrollado materiales de envase activo antimicrobiano, a escala laboratorio y a escala semi-industrial, con el objetivo de reducir la proliferación de la flora natural de la fruta pelada y cortada y extender su vida útil. Se han desarrollo distintos prototipos para su posterior aplicación industrial Previo al desarrollo de los materiales de envase, se ha realizado una selección de agentes activos más idóneos. Para ello se han estudiado mediante ensayos in vitro las propiedades antimicrobianas de agentes activos volátiles, citral, hexanal y linalool y diferentes mezclas de los mismos, frente a distintos microorganismos típicos del deterioro de las frutas, mohos y levaduras, concluyendo que la efectividad de la mezcla de los tres es superior a la suma de la efectividad de los activos de forma individual. Así mismo, también se han seleccionado antimicrobianos no volátiles como el sorbato potásico y benzoato sódico, los cuáles son ampliamente empleados en la industria alimentaria debido principalmente a sus propiedades antifúngicas. Con los agentes activos seleccionados, se han desarrollado películas monocapa de polipropileno (PP) con distintas concentraciones de la mezcla activa, citral, hexanal y linalool, a escala laboratorio, mediante técnicas de extrusión, y películas bicapa a escala semi-industrial con distintos espesores de capa activa mediante coextrusión. Por otra parte, se desarrollaron bandejas activas a escala semi-industrial mediante termoconformado de láminas obtenidas por coextrusión de compuestos de PP y etilvinilaceteto (EVA) con sorbato potásico o benzoato sódico como agentes antimicrobianos. Se han evaluado las propiedades mecánicas, barrera y térmicas de los materiales activos desarrollados, así como su sellabilidad y transparencia. En general, las propiedades de los polímeros no se vieron afectadas de manera relevante. Sin embargo, las bandejas activas perdieron su carácter transparente debido a la incorporación de los agentes activos no volátiles. Se ha estudiado la cinética de liberación de los compuestos activos volátiles y no volátiles a distintas temperaturas, determinando los coeficientes de difusión de los agentes activos mediante el ajuste a modelos matemáticos de difusión basados en la Segunda Ley de Fick. Entre los agentes volátiles, el hexanal mostró un mayor coeficiente de difusión seguido de citral y linalool. Por otra parte, no hubo apenas diferencia en los coeficientes de difusión del sorbato potásico y benzoato sódico, siendo éstos del mismo orden de magnitud. Igualmente, se han realizado diferentes experimentos in vitro a distintas temperaturas para determinar las propiedades antimicrobianas de los materiales desarrollados. En general, los materiales activos presentan una elevada capacidad antimicrobiana que se ve potenciada al aumentar la temperatura de exposición. Una vez evaluadas las características de los materiales desarrollados, se han efectuado ensayos de envasado de naranja y piña pelada y cortada con las películas y las bandejas activas y con la combinación del sistema de envase bandeja activa termosellada con la película activa. En general, el sistema de envase activo mejoró la conservación de la fruta por un mayor tiempo, entre 2 y 7 días para la naranja y piña, respectivamente, presentando una gran capacidad antimicrobiana y manteniendo los parámetros de calidad de la fruta en niveles estables por un mayor tiempo. Por último, se ha estudiado la seguridad de estos materiales de acuerdo a la legislación de materiales en contacto con alimentos y la legislación alimentaria europea, concluyendo que los materiales activos desarrollados no presentan preocupación para la seguridad de los consumidores.
[CAT] En la present Tesi Doctoral s'han desenvolupat materials d'envasament actiu antimicrobià, a escala de laboratori i a escala semi-industrial amb l'objectiu de reduir la proliferació de la flora natural de la fruita pelada i tallada i estendre la seua vida útil. S'han desenvolupament diferents prototips per a la seua posterior aplicació industrial. Previ al desenvolupament dels materials actius, s'han seleccionat els agents actius mes idonis estudiant mitjançant assajos in vitro les propietats antimicrobianes d'agents actius volàtils, citral, hexanal i linalool i diferents mescles dels mateixos, enfront de diferents microorganismes típics de la deterioració de les fruites -floridures i llevats- concloent que l'efectivitat de la mescla dels tres és superior a la suma de l'efectivitat dels actius de forma individual. Així mateix, s'han seleccionat antimicrobians no volàtils, sorbat potàssic i benzoat sòdic, els quals son àmpliament empleats a l'industria alimentaria per les seues propietats antifúngiques. Amb els agents actius seleccionats, s'han desenvolupat pel·lícules monocapa de polipropilè (PP) amb diferents concentracions de la mescla activa, citral, hexanal i linalool, a escala laboratori, mitjançant tècniques d'extrusió, i pel·lícules bicapa a escala semi-industrial amb diferents espessors de capa activa mitjançant coextrusió. D'altra banda, s'han desenvolupat safates actives a escala semi-industrial mitjançant termoconformació de làmines obtingudes per coextrusió de compostos de PP i etil vinil acetat (EVA) amb sorbat potàssic o benzoat sòdic com a agents antimicrobians. S'han avaluat les propietats mecàniques, barrera i tèrmiques dels materials actius desenvolupats, així com la seua sellabilidad i transparència. En general, les propietats dels polímers no es van veure afectades de manera rellevant. No obstant això, les safates actives van perdre el seu caràcter transparent a causa de la incorporació dels agents actius no volàtils. S'ha estudiat la cinètica d'alliberament dels compostos actius volàtils i no volàtils a diferents temperatures, determinant els coeficients de difusió dels agents actius mitjançant l'ajust a models matemàtics de difusió basats en la Segona Llei de Fick. Entre els agents volàtils, l' hexanal va mostrar un major coeficient de difusió seguit de citral i linalool. D'altra banda, no va haver-hi a penes diferències en els coeficients de difusió del sorbat potàssic i benzoat sòdic, sent aquests del mateix ordre de magnitud. Igualment, s'han realitzat diferents experiments in vitro a diferents temperatures per determinar les propietats antimicrobianes dels materials desenvolupats. En general, els materials actius presenten una elevada capacitat antimicrobiana que es veu potenciada en augmentar la temperatura d'exposició. Una vegada avaluades les característiques dels materials desenvolupats s'han efectuat assajos d'envasament de taronja i pinya pelada i tallada amb la safata, la pel·lícula activa i la seva combinació (sistema d'envàs actiu). En general, el sistema d'envàs actiu va millorar la conservació de la fruita per un major temps, entre 2 i 7 dies per a la taronja i pinya respectivament, presentant una gran capacitat antimicrobiana i mantenint els paràmetres de qualitat de la fruita en nivells estables per un major temps. Finalment, s'ha estudiat la seguretat d'aquests materials d'acord a la legislació de materials en contacte amb aliments i la legislació alimentària europea, concloent que els materials actius desenvolupats no presenten preocupació per a la seguretat dels consumidors.
Lara Lledó, MI. (2016). Antimicrobial packaging system for minimally processed fruit [Tesis doctoral no publicada]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/61388
TESIS
Premiado
Gibson, Gary Raymond. "Development of a high-speed sensing and detection system for automatic removal of packages with leaky seals from a high-speed food processing and packaging line." Thesis, Queensland University of Technology, 2009. https://eprints.qut.edu.au/48797/1/Gary_Gibson_Thesis.pdf.
Повний текст джерелаKuorwel, Kuorwel Kuai. "Incorporation of natural antimicrobial agents into starch-based material for food packaging." Thesis, 2011. https://vuir.vu.edu.au/21304/.
Повний текст джерела(5930420), Lei Xu. "INTERACTIONS OF HIGH VOLTAGE ATMOSPHERIC COLD PLASMA WITH MICROORGANISM AND PROTEIN IN FOOD SYSTEMS." Thesis, 2019.
Знайти повний текст джерелаMultiple studies have demonstrated atmospheric cold plasma (ACP) as an effective non-thermal technology for microbial decontamination, surface modification, and functionality alteration in food processing and packaging. ACP constitutes charged particles, such as positive and negative ions, electrons, quanta of electromagnetic radiation, and excited and non-excited molecules, which corresponds to its predominant reactive properties. However, in many of these applications, the interactions between plasma and the components in food matrix are not well-understood. The overall goals of this dissertation were to 1) evaluate the interactions between high voltage atmospheric cold plasma (HVACP) and microbes in liquid and semi-solid food; 2) investigate plasma transfer into semi-solid foods and determine the relationship between microbial inactivation and plasma transfer; 3) explore the interactions between plasma and proteins.
The first study explored the microbial (Salmonella enterica serovar Typhimurium, S. enterica) inactivation efficacy of HVACP. The physicochemical interactions between HVACP and biomolecules, including an enzyme (pectin methylesterase, PME), vitamin C and other components in orange juice (OJ) under different conditions was also evaluated. Both direct and indirect HVACP treatment of 25 mL OJ induced greater than a 5 log reduction in S. enterica following 30 s of treatment with air and MA65 gas with no storage. For 50 mL OJ, 120 s of direct HVACP treatment followed by 24 h storage achieved S. enterica reductions of 2.9 log in air and 4.7 log in MA65 gas. An indirect HVACP treatment of 120 s followed by 24 hours storage resulted in a 2.2 log reduction in air and a 3.8 log reduction in MA65. No significant (P < 0.05) Brix or pH change occurred following 120 s HVACP treatment. HVACP direct treatment reduced vitamin C content by 56% in air and PME activity by 74% in air and 82% in MA65. These results demonstrated that HVACP can significantly reduce Salmonella in OJ with minimal quality degradation.
The second study in this dissertation examined the penetration process of plasma into semi-solid food and the resulting microbial inactivation efficacy. Agar gels of various densities (0.25, 0.5, 1.0, and 2%) with a pH indicator were inoculated with S. enterica (107>CFU) and exposed directly (between the electrode) or indirectly (adjacent to the plasma field created between the two electrodes) to 90 kV at 60 Hz for up to 1.5 h. A long treatment time (1.5 h) caused sample temperature to increase 5~10 °C. The microbial analysis indicated a greater than 6 log10 (CFU) reduction (both with air and MA65) in the zone with a pH change. Inactivation of bioluminescence cells in the plasma penetrated zone confirmed that the plasma, and its generated reactive species, inactivate microbial as it penetrates into the gel. A two-minute HVACP direct treatment with air at 90 kV induced greater than 5 log10 (CFU) S. enterica reduction in applesauce.
The third study investigated the interactions between HVACP and protein, using bovine serum albumin (BSA) as a model protein. The physicochemical and structural alteration of BSA and its reaction mechanism, when subjected to HVACP, were investigated. After treating 10 mL of BSA solution (50 mg/mL) at 90 kV for 20, 40, or 60 min, we characterized structural alteration and side-group modification. FTIR spectroscopy, Raman spectroscopy, and circular dichroism analysis indicated protein unfolding and decreased secondary structure (25 % loss of α-helix, 12% loss of β-sheet) in HVACP treated BSA. Average particle size in the protein solutions increased from 10 nm to 113 µm, with a broader distribution after 60 min HVACP treatment indicating protein aggregation. SDS-PAGE and mass spectrometer analysis observed a formation of new peptides of 1 to 10 kDa, indicating that the plasma triggered peptide bond cleavage. Chemical analysis and mass spectrometer results confirmed the plasma modifications on the side chains of amino acids. This study reveals that HVACP treatment may effectively introduce structural alteration, protein aggregation, peptide cleavage, and side-group modification to proteins in aqueous conditions, through several physicochemical interactions between plasma reactive species (reactive oxygen species and reactive nitrogen species) and the proteins. This finding can be readily applied to other plasma-protein studies or applications in the food system, such as enzyme inactivation or protein-based film modifications.
Smale, Nicholas John. "Mathematical modelling of airflow in shipping systems : model development and testing : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology at Massey University, Palmerston North, New Zealand." 2004. http://hdl.handle.net/10179/1718.
Повний текст джерелаHorticultural exports are of economic significance to New Zealand. Only through providing consistently high quality products to distant markets can New Zealand hope to command a premium price. New Zealand's two major horticultural exports, apples and kiwifruit, are transported to foreign markets by sea; either in refrigerated holds on-board cargo vessels or in refrigerated containers. Long transit times mean that conditions in these systems must be carefully controlled to ensure high quality product arrives at market. Effective distribution of air is a key consideration in transport systems. A mathematical model to describe the flow of air in marine transport systems was developed. The model was based on a resistance network framework, relying on simplification of the complex geometry within the refrigerated space to a discrete number of flow paths and points of convergence and divergence. Correlations quantifying the flow resistance of each channel were required. Some of these correlations were already available, and some were developed specifically for this purpose. A general method for predicting the flow resistance of enclosed conduits based on the Darcy-Weisbach, laminar and Colebrook equations was found to be sufficiently accurate for use. The flow resistance of horizontally vented horticultural packages was quantified and the cause of the flow resistance investigated. Entrance and exit effects were found to be significant, and a relationship between vent size and flow resistance was developed. Air interchange between a vented carton and the general refrigerated space was shown to be a significant mode of heat transfer. The effect of vent design on the rate of air interchange was found to be complex. Quantitative relationships between vent characteristics and rates of air interchange could not be developed; however, some general observations were made. Vent size, aspect ratio and alignment were all found to affect the rate of interchange. An existing method for determining in-package fluid velocities was refined to improve the accuracy of data and reduce the measurement time. A low-cost method for measuring airflows in transport systems was also developed utilising thermistors. These thermistor anemometers were used to monitor velocities in four shipments of fresh produce from New Zealand. Three of the four vessels monitored showed large variation in the circulation rate in the period between evaporator defrosts due to frosting. In some cases, frosting was severe enough to cause loss of delivery air temperature control. Management of defrosts was identified as an area of improvement in refrigerated hold management. Validation of the model developed was performed using four systems: a laboratory scale test-rig, a 40' container and two of the surveyed refrigerated holds. Airflow predictions were used with a heat transfer model to predict in-package temperatures. Comparison of measured and predicted flows and in-package temperatures showed good agreement given uncertainty of geometry and input data. The implications of altering a number of operational and design variables in both containers and refrigerated holds were investigated using the developed models. Increased circulation rates were found to increase cooling rates and reduce temperature variability in both types of systems; however, the magnitude of the benefit decreased with increasing circulation rate. Removal of the floor gratings and the use of pallet bases as an air distribution channel was found to increase temperature variability in both types of systems. The magnitude of the increase was small in a 40' container but substantial in a refrigerated hold. The correlations and models developed in this thesis provide useful tools to analyse and optimise the design and operation of refrigerated marine transport systems.
SuYenChen and 陳素燕. "An Integrated Food Packaging system with atmoaphere and Humidity Controlling Functions." Thesis, 2001. http://ndltd.ncl.edu.tw/handle/84551355967994438975.
Повний текст джерела國立臺灣大學
食品科技研究所
89
ABSTRACT The objective of this thesis was to develop food packaging systems which possess both of modified atmosphere (MA) and humidity controlling (HC) functions, and are suitable for packaging foods which need to be stored at either refrigeration or room temperatures. Results showed that a MA / HC agent could be formulated with sodium ascorbate (SA), sodium carbonate-10-hydrate (SC), ferrous sulfate-7-hydrate (FS), and calcium chloride (CaCl2 ) . The calcium chloride in the formulation absorbs water vapor from the atmosphere. The absorbed water can be utilized by the other components in the formulation to initiate desired chemical reactions. When the MA / HC agents, composed of 0.3-1.3g SA, 2.6-3.6g SC, 1.6-2.8g FS, and 0.6-2.4 CaCl2, were placed in a 285 ml closed container, and allowed the reactions to proceed at 5℃ for 48 h, the oxygen and carbon dioxide contents could reach constant levels, in the ranges of 2.29 - 9.18﹪and 11.92- 28.46%, respectively, and the relative humidity maintained at 60%. A MA / HC agent was tested in the package of lettuce. The agent, composed of 0.8g SA, 3.1g SC, 2.2g FS, and 0.6g CaCl2, reduced the oxygen concentration to 1%, raised the carbon dioxide concentration to 20%; and the relative humidity was controlled at 94 ±3% for 3 days, and then increased to 100%. The lettuce packaged with MA / HA agent maintained a better color, texture, and overall acceptance than that packaged without MA / HA agent. For foods usually stored at room temperature, the developed MA / HC agents composed of SA, SC, FS, and silica gel. However, silica gel should be placed separately from the rest of the components in the packaging system. The MA agent, including SA, SC, and FS reacted to each other first to release CO2 and reduce O2 concentration in the package. Then, the silica gel could absorb water vapor to reduce the RH. When the MA / HC agents, composed of 0.3-1.3g SA, 2.6-3.6g SC, 1.6-2.8g FS, and 10g silica gel, were placed in a 285 ml closed container at 25℃for 24 hours, the oxygen and carbon dioxide contents could reach constant levels, in the ranges of 0-33.1﹪and 0-9.51, respectively, and relative humidity controlled at 10% . A MA / HC agent was tested for packaged roast peanut at room temperature. It was found that the oxygen concentration was reduced to 1%, and the carbon dioxide raised to 20%. The rate of lipid oxidation of the peanut was significantly retarded by the MA / HC agent. Although the relative humidity within the package could be reduced to approximately 20% initially, it increased gradually during storage.
Lin, Tai-Yu, and 林泰佑. "The Implementation of Food Management System and Food Technicians to Food Safety and Quality-A Case of Changhua Packaging Food Manufacturers." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/cy9bvg.
Повний текст джерела大葉大學
企業管理學系碩士班
103
ABSTRACT Taiwan, during Min Guo 102 year has accumulated 409 food poisoning cases nationwide. That affected total of 3890 out of the 71 cases. 1903 patients involved in, are related to food hygiene. However 21 out of those 71 cases are related to boxed lunches, which involved 1185 people, the largest number of patients. This article focus on food safety control from boxed lunch factories, especially those delivered to primary and secondary school. Food safety has brought attention to the people in Taiwan and here we will discuss how to secure food safety on boxed lunches and to improves its quality of boxed meals. Back in 1971, the first session of the United States Conference of food preservation, quality control cannot be addressed to ensure the safety of traditional foods, the only hazard that could be potentially controlled were the manufacturing process in order to effectively improve the safety of food, which is called Hazard analysis and critical control points HACCP (Hazard Analysis and Critical Control Point) concept, which is to be discussed in the article: Lunch box food factory management. In order to implement this law, it is most suitable to let the boxed meal lunch technologist to manage the factory logistic. Thus, this explains the importance of the boxed meal lunch technologists' existence. In the early Republic of China year 74 during December 20th, the highest level of the executive branch and the Department of Health (DOH) has announced the requirement of food manufacture policy number 7. In policy number 7, it demanded food manufacture factories to have food inspectors on site. This applies to Chinese catering industries, starting from Republic of China year 88 during April 20th, all boxed meal lunches suppliers needs to follow the deployment of the food manufacturing and processing industry, foods storage spaces and facilities and food additives provision of health standards accordingly by the professional chefs who holds the legal license. In addition, during Republic of China year 91, on February 6th, the president has announced all boxed meal suppliers to schools must provide clean, healthy, and balanced nutrition lunches to students. Meanwhile, being responsible to educate and emphasize the image of healthy nutrition. Boxed meal industries require nutritionists to be on site to manage developments. Finally, the government has implemented this policy and was announced by the highest level of the executive branch and the Department of Health (DOH) during Republic of China in the year of 97 on May 8th. "One within all the professional chefs and among other nutritionists must carry legalized food handling license.” This law will take effect on Republic of China time in the year of 101 on May 8th. This law applies to high risk industries including sea foods, meat processing manufacture, boxed meal factories, milk industries. This article has studies 18 boxed meal factories in Chunghwa, Taiwan. The study also included owners of the factories, food sanitation staffs, and professional chefs, licensed nutritionists, food technicians as well as the Executive Secretary of the Board of Directors who were in charge of the boxed meal for 96 schools as the survey target. The content of the survey has concluded the all the school lunch box examinations and inspection card from the Department of Health (DOH), which was specifically designed for future inspection on boxed meal lunches. Food Safety Technician evaluated the performance and meal quality based on the eight critical control points of food safety and quality control from boxed lunches. These evaluation scores are being analyzed before and after results with SAS (Statistical Analysis System) Software. The difference of descriptive statistics including frequency and average values are being analyzed with paired t-tests. From the comparison you can find food safety technician outperformed dietitian’s management, cooking techniques, as well as food hygiene management. By promoting businesses from food industry to implement hazard analysis and critical control points system (HACCP), we shall prevent illegal food business from producing risky food products.
Winchester, Arielle Maria. "Green Grain: waste-free made easy: a system designed to reduce food packaging waste." Master's thesis, 2018. http://hdl.handle.net/10400.26/25254.
Повний текст джерелаThe objective of this thesis study is to develop a zero-waste system of buying food and to design a brand that reflects that honest approach. Ultimately, this thesis hopes to find a new and innovative solution to reduce the amount of one-time-use food packaging that becomes harmful environmental waste. Design thinking and action research comprised the methodologies that guided the project. Interviews, site observations, and polls were also included in innovation, iteration, and production. Validation testing utilized a presentation and survey with both quantitative and qualitative results. The data collected reinforced the success of both the brand and the innovation in offering real and perceived environmental value.
Coelho, Cátia Cristina Machado. "Avaliação e revisão da conformidade das fichas técnicas de matérias-primas, aditivos e materiais de embalagem no âmbito da norma NP EN ISO 22000:2005." Master's thesis, 2013. http://hdl.handle.net/10400.14/14792.
Повний текст джерелаIn a competitive market of today and an uncertain economic climate we live, demonstrate ensuring food security is increasingly a requirement to ensure the trust of costumers and consumers. Thus, companies to demonstrate its customers the ability to provide products and/or safe services have an operating system, certified and well designed. The investment in food safety by companies is translated into an increase in demand for the implementation of Foods Safety Management Systems with the primary purpose in seeking and overcoming the satisfaction of its costumers and consumers. Therefore, the work described in this internship report describes the tasks performed within the implementation of a Food Safety Management System, the NP EN ISO 22000:2005 system, in the company Unicer Bebidas, S.A., located in Leça do Balio. For the implementation of this standard mentioned Unicer defined a project review of all the technical datasheets and purchasing guidelines of raw materials, additives and auxiliary and packaging materials, with the main purpose of simplifying and updating documentation system. This would also be supported by Unicer internal requirements and applicable laws in force. Through this methodology, the company will have a system of rules that makes easier the communication between the different areas of the company, as well as with external entities, particularly with suppliers translating into a more credible, demanding and robust system. In the end, the company also obtained a simplification of about 75% of the documents, representing a more reliable system and with better prospects of a more effective updating.
Costa, Maria Pena Gouveia Salgueiro. "Bulk is the new black : consumer attitudes, perceptions and purchase intentions towards Bulk Food Groceries in Portugal." Master's thesis, 2018. http://hdl.handle.net/10400.14/25337.
Повний текст джерелаComprar alimentos a granel está a tornar-se cada vez mais popular entre consumidores de produtos de mercearia. Outrora considerado uma tradição do século XIX, o granel é agora uma alternativa moderna aos produtos empacotados. Para além de representar uma forma sustentável de comércio, o granel oferece várias vantagens, desde preços mais baixos à oportunidade de controlar o tamanho das porções e reduzir o desperdício alimentar. Contudo, artigos científicos identificam algumas das contrariedades encaradas pelos negócios a granel. A regulação de higiene nos dispensadores de produtos é desafiante e vista com desconfiança por parte dos consumidores. Ademais, um elevado nível de perdas e roubo impactam negativamente os rendimentos dos retalhistas. Este estudo focou-se no mercado de venda a granel em Portugal. Produtos alimentares a granel foram comparados com as alternativas embaladas para estudar a competitividade dos preços. A literatura académica existente sobre o tema foi consultada para construir uma estrutura de pesquisa metodológica. Seis entrevistas a donos de lojas a granel a operar no mercado português serviram para complementar a investigação. Por fim, um survey online com uma amostra de 309 consumidores serviu para identificar as principais barreiras e vantagens do granel, bem como as atitudes e percepções que influenciam as decisões de compra. Os compradores de alimentos de mercearia em Portugal demonstraram intenções de compra favoráveis ao granel. Os consumidores de granel preocupam-se com a sustentabilidade, controlo de porções e consideram o preço a maior motivação para a escolha de loja.