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Статті в журналах з теми "Minimally processed product":
1
DOAN, CRAIG H., and P. MICHAEL DAVIDSON. "Microbiology of Potatoes and Potato Products: A Review." Journal of Food Protection 63, no. 5 (May 1, 2000): 668–83. http://dx.doi.org/10.4315/0362-028x-63.5.668.
Анотація:
Many types of spoilage and pathogenic microorganisms exist on fresh, minimally processed, and fully processed potato products. Potatoes are processed into many products including frozen, dried, ready-to-eat, and minimally processed. The microbiological quality of finished potato products is influenced by the natural microflora, processing, handling, and human contact. The natural microflora of potatoes are influenced by soil and airborne inocula, agricultural practices, harvesting methods, and storage conditions. The microflora of processed products are influenced by all of the factors and conditions affecting the natural microflora as well as the processes applied to the product. Increased consumer demand for new and existing potato products highlights the importance of ensuring their microbiological safety. This review considers the sources of microorganisms, microflora, foodborne disease pathogens, and outbreaks associated with, and selected microbiological research involving, potatoes and potato products.
2
Casas Forero, Nidia. "Conservation technologies of minimally processed fruits and vegetables." Revista de Investigaciones de UNIAGRARIA 2, no. 1 (January 1, 2014): 13–22. http://dx.doi.org/10.33133/riu-2-2014-69.
Анотація:
Minimally processed products are demanded by a growing market because consumers are looking for value-added products and ready to eat, but their marketing is limited by a short life and rapid deterioration of their components due to damage tissue processing operations, this affect the sensory quality of the final product mainly due to enzymatic, biochemical changes and microbial growth. Consequently, there is a need to find alternatives for the conservation of fresh-cut fruits and vegetables, alowing to reduce to a minimum the changes occurring in plant tissue. Among the alternatives that have been proposed, they are: The application of antimicrobial and antioxidants agents, calcium, edible coatings and packaging under modified atmospheres. Therefore, the aim of this review is to present an overview of available technologies with the potential to be used by the Colombian agricultural industry for the conservation of minimally processed fruits and vegetables, so that you will give added value to our products and access to new markets.
3
Barata, Henrique da Silva, Victória Carolline do Moraes Gatti, Claudete Rosa da Silva, Fábio Israel Martins Carvalho, Job Teixeira de Oliveira, José Nilton da Silva, Vicente Filho Alves Silva, and Priscilla Andrade Silva. "The importance of agro-economic characteristics for minimal cassava processing: A review." Research, Society and Development 10, no. 7 (July 2, 2021): e57110716904. http://dx.doi.org/10.33448/rsd-v10i7.16904.
Анотація:
Cassava (Manihot esculenta Crantz) is a crop of extreme economic and agronomic value because it has several varieties, it is highly nutritious and extremely important in the food industry in the generation of products for human consumption. The objective of the present study was to characterize the culture of cassava by means of its peculiarities, potential of the product called minimally processed cassava, to describe the methods used in the generation of this product to understand the dynamics of consumption of this product. Because it is a relatively easy crop and has low nutritional requirements, cassava is grown in most of the national territory, with a growing increase in production every year. The products generated from cassava are appreciated and sold in the national and international territory, the minimally processed cassava is among the products generated by this culture, of great economic value and of great acceptance in the consumer market. The work was carried out by means of a bibliographic survey that address relevant issues about cassava and generated products, mainly minimally processed table cassava to provide an assembled and relevant knowledge to the scientific community in agri-food technologies.
4
Perkins-Veazie, P., J. K. Collins, and E. Baldwin. "Shelf Life of Minimally Processed Watermelon." HortScience 33, no. 4 (July 1998): 605b—605. http://dx.doi.org/10.21273/hortsci.33.4.605b.
Анотація:
In the United States, as much as 10% of the watermelon sold is as a minimally processed product. These products are prepared at the retail level as cubed flesh in plastic food containers or as halved slices wrapped in plastic film. The shelf life of these products at different temperatures is not known. In this study, `Allsweet' and `Jubilee' ripe watermelons were washed, wiped with a 5% bleach solution, and cut into transverse slices using surface-sterilized knives. Halves of these slices were sprayed with distilled water (pH 7.0) or with Natureseal plus 5% ascorbic acid (pH 4.5), wrapped with plastic film (0.05-mm thickness), and stored at 2 and 5 °C for 4 to 6 days. Weight loss of wrapped slices was 0.1 % at 2 and 5 °C after 4 days of storage and 0.5% of slices sprayed with Natureseal. Watermelon flesh became slimy after 3 and 5 days of storage at 5 and 2 °C, respectively, especially in slices treated with Natureseal. Fruit rinds developed brown stains and became very soft. In a separate study, watermelon slices (flesh and rind) placed in jars at 10 °C lost the characteristic watermelon odor after 2 days and a more pumpkin-like odor developed. Respiration after 1 day at 10 °C was 6 to 8 mL CO2/kg-h and increased after 5 days of storage to 13 and 25 mL CO2/kg-h for `Allsweet' and `Jubilee', respectively. Ethylene production was 0.04 to 0.06 μL/kg-h after 1 day of storage, increasing to 0.55 μL/kg-h after 5 days of storage. Results indicate that cut watermelon should be held at temperatures of 2 °C or less for no more than 3 days.
5
Miceli, Claudia, Alessandra Moncada, Filippo Vetrano, Giovanni Iapichino, Fabio D’Anna, and Alessandro Miceli. "Effect of Agronomic Practices on Yield and Quality of Borage at Harvest and During Storage as Minimally-Processed Produce." Agronomy 10, no. 2 (February 6, 2020): 242. http://dx.doi.org/10.3390/agronomy10020242.
Анотація:
Borage (Borago officinalis L.) is a hairy pubescent herb known throughout the world for its folk medicinal uses, as well as for many culinary uses. There is still little information on the cultivation needs of this species, especially for its use as vegetable crop and as fresh-cut produce. Hence, the aim of the research was to study the effects of agronomic practices on yield and quality of borage and on the storability as minimally-processed product. Two experiments were carried out in two consecutive years in order to evaluate the effect of plant density and plastic mulching on yield and quality of two borage accessions at harvest and during storage as minimally-processed produce for 14 days at 4 °C. The highest plant density (8 plants m2) determined the highest yield of plants and minimally-processed leaves with good quality retention during storage. Mulching had a positive effect on earliness, yield, and shelf life of minimally-processed leaves but also increased nitrate accumulation and reduced ascorbic acid content. Borage plants with lower spacing grown on mulched soil showed the best yield of plants and minimally-processed leaves irrespective of the borage accession tested. Borage plants can be used to produce minimally-processed entire leaves with good quality characteristics.
6
García-Martínez, Nuria, Pedro Andreo-Martínez, Luis Almela, Lucía Guardiola, and José A. Gabaldón. "Microbiological and Sensory Quality of Fresh Ready-to-Eat Artichoke Hearts Packaged under Modified Atmosphere." Journal of Food Protection 80, no. 5 (March 30, 2017): 740–49. http://dx.doi.org/10.4315/0362-028x.jfp-16-289.
Анотація:
ABSTRACT In recent years the sales of minimally processed vegetables have grown exponentially as a result of changes in consumer habits. The availability of artichoke buds as a ready-to-eat product would be, therefore, highly advantageous. However, minimally processed artichoke hearts are difficult to preserve because of their rapid browning and the proliferation of naturally occurring microorganisms. We developed artichoke hearts prepared as ready-to-eat products that maintain the characteristics of the fresh product. The microbiological stability, sensory qualities, and shelf life of the processed artichoke hearts were determined. During the shelf life, Salmonella, Listeria monocytogenes, and Escherichia coli counts were below the limits legally established by European regulations for minimally processed vegetables. The pH played an important role in microbial growth. Artichoke hearts had lower microbial counts in experiments conducted at pH 4.1 than in experiments conducted at pH 4.4, although the recommended threshold value for total plate count (7 log CFU/g) was not exceeded in either case. Sensory parameters were affected by the microorganisms, and artichoke products at lower pH had better sensory qualities. Vacuum impregnation techniques, modified atmosphere packaging, and low storage temperature were very effective for increasing the shelf life of minimally processed artichokes. The average shelf life was approximately 12 to 15 days.
7
Nassivera, Federico, and Sandro Sillani. "Consumer Behavior Toward Eco-Labeled Minimally Processed Fruit Product." Journal of International Food & Agribusiness Marketing 29, no. 1 (December 27, 2016): 29–45. http://dx.doi.org/10.1080/08974438.2016.1241734.
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Nogales-Delgado, S., A. M. Fernández-León, J. Delgado-Adámez, M. T. Hernández-Méndez, and D. Bohoyo-Gil. "Effects of several sanitisers for improving quality attributes of minimally processed Fragaria vesca strawberry." Czech Journal of Food Sciences 31, No. 1 (January 10, 2013): 49–54. http://dx.doi.org/10.17221/378/2011-cjfs.
Анотація:
In order to decrease microbial contamination, fresh-cut industry commonly uses sodium hypochlorite as a disinfection agent, however, the by-products such as trihalometanes and chloramines are potentially harmful for human health making necessary the search for alternative disinfectant agents. A comparative study on the effectiveness of different disinfection methods on the quality of minimally processed F. vesca strawberry is presented. The fruit was processed in a clean room through the following steps: reception, cutting, washing, draining, and packaging. The processed strawberries were packaged in thermally sealed polypropylene trays using passive modified atmosphere. During a storage period of 8 days at 4ºC, the quality parameters, sensory attributes, and microbial counts were determined. As conclusion, the use of lactic acid at a concentration of 2.5 g/l in the washing water was effective in reducing microbial counts, maintaining the sensory attributes and quality of the product during the storage. The present study demonstrates that the use of lactic acid in the washing water could be a good alternative of the use of sodium hypochlorite and suggests that strawberries could make an acceptable fresh-cut product.
9
Solberg, Siri Løvsjø, Laura Terragni, and Sabrina Ionata Granheim. "Ultra-processed food purchases in Norway: a quantitative study on a representative sample of food retailers." Public Health Nutrition 19, no. 11 (December 23, 2015): 1990–2001. http://dx.doi.org/10.1017/s1368980015003523.
Анотація:
AbstractObjectiveTo identify the use of ultra-processed foods – vectors of salt, sugar and fats – in the Norwegian diet through an assessment of food sales.DesignSales data from a representative sample of food retailers in Norway, collected in September 2005 (n150) and September 2013 (n170), were analysed. Data consisted of barcode scans of individual food item purchases, reporting type of food, price, geographical region and retail concept. Foods were categorized as minimally processed, culinary ingredients, processed products and ultra-processed. Indicators were share of purchases and share of expenditure on food categories.SettingSix geographical regions in Norway.SubjectsThe barcode data included 296 121 observations in 2005 and 501 938 observations in 2013.ResultsUltra-processed products represented 58·8 % of purchases and 48·8 % of expenditure in 2013. Minimally processed foods accounted for 17·2 % of purchases and 33·0 % of expenditure. Every third purchase was a sweet ultra-processed product. Food sales changed marginally in favour of minimally processed foods and in disfavour of processed products between 2005 and 2013 (χ2(3)=203 195,P<0·001, Cramer’sV=0·017,P<0·001).ConclusionsUltra-processed products accounted for the majority of food sales in Norway, indicating a high consumption of such products. This could be contributing to rising rates of overweight, obesity and non-communicable diseases in the country, as findings from other countries indicate. Policy measures should aim at decreasing consumption of ultra-processed products and facilitating access (including economic) to minimally processed foods.
10
K. MANJULA and K. SOWJANYA. "A STUDY ON QUALITY EVALUATION OF MINIMALLY PROCESSED FRUITS AND VEGETABLES." Pollution Research 41, no. 04 (2022): 1199–204. http://dx.doi.org/10.53550/pr.2022.v41i04.008.
Анотація:
Today’s society characterized by an increasing health consciousness and growing interest in the role of food for maintaining and improving human well-being and consumer health, in addition to their nutritional and sensory properties, foods are currently recognized as active and protective agents. Among the others, fresh-cut horticultural products stand out as convenient novel foods that fit the many feeds of a modern life style as they combine technical content with an innovative food concept. The international fresh-cut produce Association (IFPA) defines fresh-cut products as fruits or vegetables that have been trimmed and / or peeled and / or cut in to 100% usable product that is bagged or pre-packaged to offer consumers high nutrition, convenience, and flavour while still maintaining its freshness. In particular, fresh cut fruits attract consumers because they are fresh, nutritious, low priced, and ready-to-eat. As a consequence, a wide assortment of minimally processed fruits has been developed to meet consumers, needs for ‘quick” and convenient products, and to benefit from fruits healthy image. Present study was carried out to known the microbiological quality of minimally processed fruits and vegetable. Acidty, pH and moisture content was estimated under physico-chemical properties and TPC and Yeasts and mouls count was analysed for minimally processed cabbge and Pineapple available in Tirupathi Super markets.
Дисертації з теми "Minimally processed product":
1
Fonseca, Jorge, Wesley L. Kline, Christian A. Wyenandt, Mushidul Hoque, and Husein Ajwa. "Evaluation of a New Harpin Product on Microbial Quality and Shelf Life of Minimally Processed Lettuce." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2005. http://hdl.handle.net/10150/214997.
Анотація:
The effect of pre-harvest application of Extend®, a newly developed second generation harpin product, on shelf life of fresh-cut lettuce was investigated. The lettuces were grown in locations A: Watsonville, CA; B: Cedarville, NJ; and C: Yuma, AZ, and treated five days before harvest at 30, 60 and 90 ppm (2,4 and 6 oz/acre in 50 gal/acre). Lettuce processed and bagged was stored at 34-37°F and evaluated for quality for 20 days. Lettuce from trial A treated with 60-90 ppm harpin consistently had a better overall quality and lower microbial population than the control. Results from trial B showed no differences among treatments. In trial C, microbial population was lower and visual quality higher in lettuce treated at 60 ppm than the control during early stages of storage. Overall results are mixed but it was revealed that a field application of harpin can improve quality of fresh-cut lettuce under conditions that need to be determined.
2
Luo, Wei <1989>. "Application of Non-Thermal Technologies for Minimally Processed Fruits and Vegetables Quality Increase and Product Innovation." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2019. http://amsdottorato.unibo.it/8760/1/tesi_wei_final.pdf.
Анотація:
A wide variety of minimally processed fruits and vegetables has been developed in order to respond to the increasing consumers’ demands for ready-to-eat and ready-to-use fruits and vegetables products. Creating innovative products with high quality and pleasing the consumers palate is always a concern for the food industry. The present thesis mainly discusses the application of non-thermal technologies such as Osmotic Dehydration (OD), High Hydrostatic Pressure (HHP), Pulsed Electric Fields (PEF) and Vacuum impregnation (VI) aimed at product innovation and quality improvement for minimally processed fruits and vegetables. The main results related to the applied non-thermal techniques confirmed their potentiality but also the need to optimize them as a function of raw material characteristics and final product target.
The application of HHP was evaluated as an alternative to heat treatment prior to OD for the production of candied green plums, as it was shown to efficiently accelerate the mass transfer during the OD process, allowing to reduce the dehydration time from more than 5 days to about 2 days. HPP allowed to maintain higher firmness values and a greener colour of the final product, to retain the antioxidant compounds content and the antioxidant activity and to improve the aromatic profile (in terms of total amount and number of volatile components) of the final product.
The pre-treatment with PEF in raw potatoes was proven effective for reducing the final acrylamide content in deep-fat fried potato crisps by favoring the release of acrylamide precursors during the further dipping, with only slight modifications of the final quality of the product.
VI was applied for the aromatic enrichment of potato sticks showing a good potentiality for product innovation. However, based on the characteristics of the raw materials, the process needs to be improved in order to guarantee the quality of the product during storage.
3
SPALATRO, MIRIAM. "Il prezzo dell'innovazione tecnologica degli alimenti pronti all'uso: il caso dei prodotti ortofrutticoli di quarta gamma." Doctoral thesis, Università di Foggia, 2016. http://hdl.handle.net/11369/338825.
Анотація:
Abstract
L’innovazione tecnologica ha permesso all’uomo di migliorare la propria vita e risolvere problemi legati anche alla stessa sopravvivenza. Tuttavia, il processo di innovazione tecnologica guardato in maniera più critica può presentare problematiche talvolta anche più insidiose di quelle risolte con il passo avanti tecnologico compiuto.
L’allevamento intensivo, l’agricoltura intensiva, la coltivazione di prodotti ortofrutticoli in serra ad esempio rappresentano passi avanti tecnologici che mentre hanno permesso di accrescere la quantità e la varietà di alimenti disponibili durante l’anno, a seguito di recenti studi incentrati sulla ricerca delle vie dello sviluppo sostenibile, è stato ampiamente dimostrato come vadano in direzioni meno giuste in termini di impatti ambientali.
Conseguenze dannose sempre più tangibili sono state evidenziate negli ultimi anni nelle abitudini alimentari dei Paesi sviluppati, come il fenomeno dello spreco alimentare e dell’eccessivo consumo di carne e prodotti caseari; fenomeni che destano sempre più preoccupazioni in termini ambientali e sociali. Così mentre la vita di tutti i consumatori sembra migliorare e molti problemi appaiono risolti, altri ne insorgono portandoci in direzioni meno accettabili e conducendoci ad un’analisi più critica della innovazione tecnologica prodotta e adottata.
I prodotti ortofrutticoli di quarta gamma sono l’innovazione tecnologica sui cui è incentrata l’analisi condotta in questo studio. La quarta gamma rappresenta un segmento di mercato sviluppatosi negli ultimi decenni nel settore della frutta e verdura che ha permesso di compiere molti passi avanti ai consumatori; mettendo a loro disposizione prodotti pronti all’uso con un elevato contenuto di servizio come le praticità nell’utilizzo, le maggiore sicurezza in termini di igiene, più varietà di scelta. Ma, allo stesso tempo, l’innovazione della quarta gamma ha introdotto nel mercato prodotti che, per soddisfare le sempre più spinte esigenze dei consumatori e della grande distribuzione – che si fa interprete “minuziosa” delle esigenze di consumo - mostrano evidenti limiti a livello ambientale. Limiti legati allo spreco alimentare (circa il 50% del prodotto che giunge negli stabilimenti produttivi e gettato via per garantire gli “elevatissimi standard qualitativi di mercato”), al trasporto (approvvigionamento della materia prima realizzato su mercati esteri nonostante la presenza di prodotto nazionale e locale buono, sano e economico), d’imballaggio (primario, secondario e terziario usato per garantire l’integrità nel trasporto e la freschezza di un prodotto relativamente leggero, ingombrante, spesso dal bassissimo apporto nutritivo e deperibile), la conservazione (il rigido rispetto della catena del freddo dal campo alla tavola).
Metodo
Questo studio, pertanto, si è focalizzato sull’analisi e la valutazione delle performance ambientali di una busta di insalata iceberg di quarta gamma (prodotto ortofrutticolo leader di mercato nel settore insalate) realizzata da un’azienda multinazionale ubicata nel Sud Italia e venduta in Puglia, paragonandole con le performance ambientali di un prodotto tradizionale coltivato a livello locale sempre in Puglia. La metodologia applicata è stata l’LCA, l’analisi è stata condotta seguendo la normative ISO 14040 e 14044, l’ILCD Handbook (EC - JRC - Institute for Environment and Sustainability, 2010) e le “Guidelines for the implementation of the PEF”.
Risultati e discussione
Dai risultati si evince che la fase di coltivazione dell’insalata iceberg contribuisce pesantemente agli impatti ambientali totali, sia del prodotto a chilometro zero ma in particolare a quello di quarta gamma. In tutte le categorie esaminate tale fase, infatti, apporta il maggior contributo a causa, principalmente, dell’energia elettrica impiegata nell’irrigazione, e delle emissioni dei fertilizzanti. In questa fase pesano negativamente anche le perdite in campo. Il processo di trasformazione di quarta gamma rappresenta, dopo la fase agricola, il principale hot spot lungo il ciclo di vita del prodotto pronto all’uso. Ciò è riconducibile principalmente all’impiego di energia elettrica durante tutte le operazioni di questa fase. I trasporti, sempre nel prodotto pronto all’uso, risultano impattanti, sebbene in misura inferiore rispetto alla fase di coltivazione e trasformazione. Un contributo seppur modesto è dato dalla fase di packaging.
Conclusioni
Dall’analisi e dalle valutazioni condotte nel corso dello studio è emerso uno scenario di produzione molto articolato relativamente al settore quarta gamma, nonostante i relativi prodotti sino definiti comunemente “minimamente processati”. L’unità funzionale analizzata durante il suo ciclo di vita è coinvolta in un sistematico processo di “sprechi alimentari”, e questo dal campo sino alla tavola.
I miglioramenti ipotizzabili pertanto dovrebbero essere orientati alla riduzione degli scarti e dei consumi energetici (maggior impatto rilevato), anche se si ritiene fisiologico che la trasformazione di quarta gamma includa delle perdite lungo il suo iter.
Inoltre, un aspetto fondamentale che fa riflettere in merito alla sostenibilità del prodotto analizzato e il rapporto tra i suoi impatti ambientali e il suo contributo nutritivo. Essendo l’insalata iceberg composta da circa il 95% di acqua, questa apporta ben pochi elementi a una dieta dal punto di vista nutrizionale e pertanto il suo contributo alla dieta stessa andrebbe ripensato nell’equilibrio di un paniere di alimenti che contemplino elementi di sostenibilità e non solo elementi nutrizionali.
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M'be, Cho. "Procédés de production et influence des propriétés fonctionnelles des poudres de calices d’Hibiscus sabdariffa et de leurs fractions sur la formulation de boisson." Electronic Thesis or Diss., Université de Lorraine, 2022. http://www.theses.fr/2022LORR0274.
Анотація:
L'Hibiscus sabdariffa (hibiscus) est une plante dont les calices comestibles, contiennent des polyphénols et des molécules d'anthocyane qui sont à la fois des composés antioxydants et responsables de leur couleur rouge attrayante pour le consommateur. Ces particularités constituent un fort potentiel santé qui répond aux demandes actuelles du marché et un atout économique pour les industries. Cependant, cette plante tropicale et saisonnière dont les calices riches en eau, sont très périssables, sensibles à l'humidité et à la chaleur, et les molécules d'intérêt (anthocyanes) sont thermosensibles et instables en milieu aqueux. Dans ce contexte, la transformation des calices en poudre permet, en plus d'optimiser le coût du transport et l'espace de stockage, de stabiliser les calices en assurant une longue durée de conservation du produit, de faciliter l'accessibilité aux biomolécules et donc à ses bienfaits pour la santé, ceci, à condition que le procédé soit maîtrisé. L'un des meilleurs moyens de préserver les propriétés nutritionnelles d'origine (teneur en anthocyanes, activité antioxydante) des calices est d'obtenir des produits peu transformés ou « minimally processed products » en combinant le séchage à l'étuve (contrôlé), le broyage et le fractionnement par tamisage. Ce procédé a été étudié dans ce travail et les propriétés physicochimiques (granulométrie, forme, structure, porosité, proportion de fibre, teneur en anthocyanes, activité antioxydante) et fonctionnelles des poudres (écoulement, reconstitution, extractibilité des biomolécules) ont été systématiquement évaluées dans un but de formulation de boisson. L'intérêt d'un tel procédé est la facilité de sa mise en œuvre, applicable à tous végétaux, la facilité d'usage de la poudre, l'amélioration de la disponibilité et l'accessibilité des biomolécules. Ce travail a permis d'identifier l'impact du séchage solaire et du broyage sur les propriétés physicochimiques des poudres, ces dernières impactant directement les propriétés fonctionnelles. La substitution du séchage solaire par le séchage contrôlé à l'étuve et un fractionnement par tamisage supplémentaire après le broyage ont permis d'améliorer les propriétés fonctionnelles des poudres. Ces propriétés singulières des poudres ainsi obtenues, ont permis de distinguer des applications qui leur sont propresHibiscus sabdariffa (hibiscus) is a plant with edible calyxes containing polyphenol and anthocyanin molecules that are both antioxidant compounds and responsible for their attractive red color for consumers. These particularities constitute a good health potential that meets the current market demands, and an economic potential for industries. However, this tropical and seasonal plant whose water-rich calyxes are highly perishable, sensitive to humidity and heat, and whose the interesting molecules (anthocyanins) are heat-sensitive and unstable in aqueous medium. In this context, the calyx transformation into powder allows, besides optimizing the transport cost and storage space, to stabilize the calyxes by ensuring a long product shelf-life, and to improve the biomolecule accessibility. This allows to benefit to its health assets provided that the process is controlled. One of the best ways to preserve the calyx original nutritional properties (anthocyanin content, antioxidant activity) is to obtain minimally processed products by combining controlled oven-drying, grinding and fractionation by sieving. This process was studied in this work and the powder physicochemical properties (particle size and shape, structure, porosity, fiber proportion, anthocyanin content, antioxidant activity) and functional properties (flowability, reconstitution, biomolecule extractability) were systematically evaluated for drink formulation. The interest of such a process is the ease of its implementation applicable to all plants, the powder ease of use, the improvement of the biomolecule availability and accessibility. This work allows identifying the impact of sun-drying and grinding on the powder physicochemical properties, the latter impacting the functional properties. The substitution of sun-drying by controlled oven-drying and an additional fractionation by sieving preceded by grinding allowed improving the powder functional properties. These powder functional properties were singular and allowed to distinguish specific applications for each powder type (fine or coarse powders)
5
Malkin, Christopher James Roger. "Potential use of ozone to reduce microbial contamination of minimally processed produce." Thesis, University of Newcastle Upon Tyne, 2007. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.443994.
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Simpson, Marian V. "Shelf life and microbiological safety studies on minimally processed, refrigerated "sous-vide" products." Thesis, McGill University, 1993. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=41134.
Анотація:
Previous results indicated that lactic acid bacteria (LAB) and Bacillus spores were the predominant spoilage microorganisms in minimally processed products after 35 days storage at 15$ sp circ$C. Furthermore, most packages were swollen due to carbon dioxide production by the LAB. The fact that spores survived mild heat treatment is of concern since it implies that other more pathogenic spores, e.g. Clostridium botulinum would also survive and may pose a public health problem in products stored at 15$ sp circ$C. As such, the influence of combination treatments (viz., mild heat processing treatment, pH, water activity, storage temperature, lactic acid bacteria) were evaluated through challenge studies with selected strains of C. botulinum type A, B, and E spores. The shelf life and safety of the products following a 13D process at 75$ sp circ$C, could be extended to $ ge$42 days by a combination of pH $ le$ 5.0 and storage at 5$ sp circ$C. Other combination treatments were also effective in controlling growth of, and toxin formation in the products by C. botulinum. For instance, botulinum toxin was not detected until day 35 in inoculated spaghetti and meat sauce products (pH 5.25 and a$ sb{w}$ 0.992) with type A and B spores and stored at 15$ sp circ$C. Shelf life extension and inhibition of toxin production was also possible through reductions in a$ sb{w}$ levels achieved by addition of 1-3% salt (w/w) to the products. Water activity levels of $ le$0.983 prevented botulinum toxin production in the minimally processed spaghetti and meat sauce product for $ ge$42 days during storage at 15$ sp circ$C.Similar trends were observed in sous-vide rice and salmon products. Furthermore, when sodium lactate was used as the humectant to lower the a$ sb{w}$ of this product, toxin production was also delayed, but not to the same extent as achieved with NaCl. When two strains of bacteriocin-producing lactic acid bacteria were co-inoculated separately in the sous-vide rice and salmon products that had been challenged with C. botulinum type E spores, toxin formation was only slightly delayed in products with added NaCl (1%), while toxin formation was neither delayed nor prevented in similarly lactic acid bacteria-treated samples with no added NaCl. Furthermore, in most of the products in which botulinum toxin was detected, spoilage preceded toxigenesis, however, in some samples stored at 5$ sp circ$C toxigenesis preceded spoilage. Addition of $ alpha$-2-macroglobulin at a level of 2.7 ppm did not delay or prevent toxin formation in the product. Microwave heating of products at half-power or full power (800 Watts) for 5 to 10 min proved effective in inactivating all of the pre-formed toxin in toxic samples. (Abstract shortened by UMI.)
7
Owusu-Manu, Michael. "Economic feasibility of minimally processed pork and fish in Quebec." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1997. http://www.collectionscanada.ca/obj/s4/f2/dsk2/tape16/PQDD_0005/MQ29760.pdf.
8
Ribeiro, Ana Rita Gomes. "Impacto da distribuição na qualidade de produtos hortofutícolas frescos." Master's thesis, ISA/UTL, 2013. http://hdl.handle.net/10400.5/5677.
Анотація:
Mestrado em Engenharia Alimentar - Instituto Superior de AgronomiaThis research was developed in a small distribution unit, having as its primary goal the analysis of the fresh and minimally processed fruits and vegetables section, so as to identify the products with higher losses, as well as the main factors impacting on quality. The conditions of transportation, storage and display in the selling unit were analysed. A comprehensive study was performed using data from 2010, 2011 and 2012, having the year 2011 been examined in higher detail, for the analysis of the fresh and minimally processed fruit and horticultural section. The fruits and vegetables with the highest rate of return along the year are those that require refrigeration, especially lettuce and Portuguese cabbage in the horticultural section. The fruits did not have as many returns along the year. As for the minimally processed, the simplest salads have the highest return. The main issues are due to the storage temperature and improper product display, as the refrigeration board, despite always registering temperature values of 8ºC over 7 days, presented higher temperatures, along with high heterogeneity in the values measured at different reading points.
9
Pesce, Gaetano Roberto. "New products from Cynara cardunculus L." Doctoral thesis, Università di Catania, 2017. http://hdl.handle.net/10761/3701.
Анотація:
The goal of the researches that make up the present study was to explore the potential of C. cardunculus L. to be exploited for some new uses.
Although the globe artichoke has deep roots in the culinary traditions of the Mediterranean countries, it requires nowadays innovations that remove the difficulties of its preparation and make it easier and faster to consume. The artichoke as a minimally processed and ready to use product addresses this need. The results presented in this thesis show that by choosing the right cultivar-packaging combination, it is possible to extend the shelf life of the product to at least 7 days from packaging.
The cultivated and wild cardoon produce large amounts of biomass, even under low-input conditions, thanks to their hardiness and the perfect match with Mediterranean climate. The data provided in this thesis confirm the cardoon as a possible source of renewable energy, both for its biomass yield and for biomethane yield of its silage. The volume of biomethane produced from the ensiled cardoon (between 200 and 250 Nm3 per t DM) is comparable to that produced by the ryegrass silage, triticale and wheat. Silage of cultivated cardoon genotypes achieved volumes of biomethane (from 3,700 to 4,530 Nm3 ha-1) that are comparable to those obtained with maize grown under an intermediate input intensity regime.
Much of the biomass produced by globe artichoke plants remains in the field as crop residues, this biomass can be exploited for the production of bioethanol, considering its richness in complex carbohydrates (cellulose and hemicellulose) and even in simple sugars (glucose and fructose ). The enzymatic saccharification of non-pretreated biomass of residues of two globe artichoke cvs. ('Opera F1' and Spinoso sardo') has given rise to a potential yield of 85-109 kg of EtOH per t DM and 1,440-1,520 kg of EtOH per ha.
10
Pesce, Gaetano Roberto. "New products from Cynara cardunculus L." Doctoral thesis, Università di Catania, 2017. http://hdl.handle.net/10761/4000.
Анотація:
The goal of the researches that make up the present study was to explore the potential of C. cardunculus L. to be exploited for some new uses.
Although the globe artichoke has deep roots in the culinary traditions of the Mediterranean countries, it requires nowadays innovations that remove the difficulties of its preparation and make it easier and faster to consume. The artichoke as a minimally processed and ready to use product addresses this need. The results presented in this thesis show that by choosing the right cultivar-packaging combination, it is possible to extend the shelf life of the product to at least 7 days from packaging.
The cultivated and wild cardoon produce large amounts of biomass, even under low-input conditions, thanks to their hardiness and the perfect match with Mediterranean climate. The data provided in this thesis confirm the cardoon as a possible source of renewable energy, both for its biomass yield and for biomethane yield of its silage. The volume of biomethane produced from the ensiled cardoon (between 200 and 250 Nm3 per t DM) is comparable to that produced by the ryegrass silage, triticale and wheat. Silage of cultivated cardoon genotypes achieved volumes of biomethane (from 3,700 to 4,530 Nm3 ha-1) that are comparable to those obtained with maize grown under an intermediate input intensity regime.
Much of the biomass produced by globe artichoke plants remains in the field as crop residues, this biomass can be exploited for the production of bioethanol, considering its richness in complex carbohydrates (cellulose and hemicellulose) and even in simple sugars (glucose and fructose ). The enzymatic saccharification of non-pretreated biomass of residues of two globe artichoke cvs. ('Opera F1' and Spinoso sardo') has given rise to a potential yield of 85-109 kg of EtOH per t DM and 1,440-1,520 kg of EtOH per ha.
Книги з теми "Minimally processed product":
1
Gómez-López, Vicente M., ed. Decontamination of Fresh and Minimally Processed Produce. Oxford, UK: Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781118229187.
2
Gómez-López, Vicente M. Decontamination of fresh and minimally processed produce. Ames, Iowa: Blackwell Pub., 2012.
3
Simpson, Marian Victoria. Shelf life and microbiological safety studies on minimally processed, refrigerated "sous-vide" products. Ann Arbor: UMI dissertation services, 1996.
4
Gomez-Lopez, Vicente M. Decontamination of Fresh and Minimally Processed Produce. Wiley & Sons, Incorporated, John, 2012.
5
Gomez-Lopez, Vicente M. Decontamination of Fresh and Minimally Processed Produce. Wiley & Sons, Limited, John, 2012.
6
Gomez-Lopez, Vicente M. Decontamination of Fresh and Minimally Processed Produce. Wiley & Sons, Incorporated, John, 2012.
7
Gomez-Lopez, Vicente M. Decontamination of Fresh and Minimally Processed Produce. Wiley & Sons, Incorporated, John, 2012.
8
O'Connor, Cailin. The Origins of Unfairness. Oxford University Press, 2019. http://dx.doi.org/10.1093/oso/9780198789970.001.0001.
Анотація:
The central aim of this book is to explore the ways in which social categories—especially gender, but also categories like race and religion—interact with and contribute to social solutions to problems of coordination and resource division. In particular, this book uses formal frameworks—game theory and evolutionary game theory—to explore the cultural evolution of conventions that piggyback on seemingly irrelevant factors like gender and race. As I argue, these frameworks elucidate a variety of topics. In particular, these frameworks help show how inequity can emerge from simple processes of cultural change. In groups with gender and racial categories, the process of learning conventions of coordination and resource division is such that under a wide array of situations some groups will tend to get more and others less. One theme that runs throughout the book is that surprisingly minimal conditions are needed to robustly produce phenomena related to inequity that we usually think of as psychologically complex. It takes very little to generate a situation in which social categories (like gender) are almost guaranteed to emerge. The preconditions under which models move toward outcomes that look like discrimination are, again, very minimal. Once inequity emerges in these models, it takes very little for it to persist indefinitely. Thus, we need to think of inequity as part of an ever-evolving process. It is not something we can expect to fix and be done with. Along these lines, the picture I present is ultimately one where those concerned with social justice must remain vigilant against the dynamic forces that push toward inequity.
9
Piepenburg, Scott. Digitizing Audiovisual and Nonprint Materials. ABC-CLIO, LLC, 2015. http://dx.doi.org/10.5040/9798400640674.
Анотація:
AV collections in libraries are disintegrating, and their playback equipment is soon to be obsolete. Digitizing can be the solution to decay and for continued access. Why give up on at-risk treasures of your AV collection when you can easily digitize them in house? This guide walks you through the process of planning and implementing digitization projects for the common formats libraries have collected over the last 30 or 40 years. It guides first-time users in setting up a facility to convert analog tapes and records into a digital form, explaining how to clean up those sources to produce a high-quality output for end-users. The same theories and skills are applied to the visual domain so you can convert VHS, Beta, U-Matic, and laserdiscs into archival visual formats. A unique feature of the book is that it will help you understand the process without having to become a techno-geek. Basic information on computer hardware and software is discussed, including the equipment needed to digitize various formats. Techniques for capturing, editing, storing, and making digitized files available to patrons are also covered. Because budgets are always a concern, the work looks at ways you can leverage current resources and facilities with minimal outlay of capital to start a project, and it offers practical guidance on how to maintain the information long term.
10
Beere, Carole A. Gender Roles. Greenwood Press, Inc., 1990. http://dx.doi.org/10.5040/9798400655937.
Анотація:
Beere has produced a new edition of her Women and Women's Issues: A Handbook of Tests and Measurements. Based largely on a search of the PsychLIT and ERIC databases from January 1978 to December 1988, the volume includes information on 211 tests and measures pertaining to gender roles and attitudes towards gender. . . . Particularly useful are chapter reviews of the literature in which the author reviews the quality of available research. Recommended for college and university libraries. Choice This handbook stems, in part, from the author's previously published Women and Women's Issues. Realizing that a book published in 1979 could no longer provide researchers with the up-to-date information they require regarding measures to use in research, Beere set out to revise and update her work. In the process, she soon discovered that the measures identified through her search of the literature produced since her first book was published far exceeds the number that can be realistically described in a single handbook. Thus, she has undertaken a two-volume guide, the first of which, Gender Roles, describes only those measures pertaining to gender roles and attitudes toward gender-related issues. Gender roles are broadly defined to include adults' and children's gender roles, gender stereotypes, marital roles, parental roles, employee roles, and multiple roles. A total of 211 measures are included. In addition to 67 scales still in use that were described in her earlier book, Beere includes scales that are relevant, have evidence of their reliability and/or validity, and are used in more than one published article or ERIC document. If a scale does not satisfy these criteria, but its development is the focus of an article or ERIC document, it is included, as are scales that are unusual or pertain to a topic that would otherwise receive inadequate coverage in this handbook. The scale descriptions follow a standard format that includes the following information: title; author or authors as listed in the earliest publication mentioning the scale; earliest date that the scale is mentioned in a publication; profile of variable being measured; type of instrument; description; sample items; previous and appropriate subjects; scoring information; a description of the development of the measure; information regarding reliability and validity; and a listing of published studies that use the measure. This important new handbook promises to make several important contributions to gender-related research. It will make it easier for researchers to locate quality instruments appropriate for their research, discourage the proliferation of substandard or redundant measures, set some minimal standards for measures used in gender role research, and encourage more research regarding gender roles. All social science libraries will want to find a place for it in their reference collections.
Частини книг з теми "Minimally processed product":
1
Pao, Steven, Wilbert Long, Chyer Kim, and D. Frank Kelsey. "Produce Washers." In Decontamination of Fresh and Minimally Processed Produce, 87–103. Oxford, UK: Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781118229187.ch5.
2
Banerjee, Rituparna, and Arun K. Verma. "Minimally Processed Meat and Fish Products." In Food Engineering Series, 193–250. Cham: Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-10677-9_10.
3
Hackney, Cameron R., Thomas E. Rippen, and Donn R. Ward. "Principles of Pasteurization and Minimally Processed Seafoods." In Microbiology of Marine Food Products, 355–71. Boston, MA: Springer US, 1991. http://dx.doi.org/10.1007/978-1-4615-3926-1_14.
4
Mathew, Maya, Ashitha Jose, C. Sandhya, and E. K. Radhakrishnan. "Phyto-Nanocomposites for Minimally Processed Horticultural Produce." In Postharvest Nanotechnology for Fresh Horticultural Produce, 295–314. Boca Raton: CRC Press, 2023. http://dx.doi.org/10.1201/9781003142287-15.
5
Gil, Maria I., and Ana Allende. "Minimal Processing." In Decontamination of Fresh and Minimally Processed Produce, 105–20. Oxford, UK: Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781118229187.ch6.
6
Erickson, Marilyn C. "Microbial Ecology." In Decontamination of Fresh and Minimally Processed Produce, 1–41. Oxford, UK: Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781118229187.ch1.
7
Ölmez, Hülya. "Ozone." In Decontamination of Fresh and Minimally Processed Produce, 177–95. Oxford, UK: Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781118229187.ch10.
8
Ukuku, Dike O., Latiful Bari, and Shinichi Kawamoto. "Hydrogen Peroxide." In Decontamination of Fresh and Minimally Processed Produce, 197–214. Oxford, UK: Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781118229187.ch11.
9
González-Aguilar, Gustavo, J. Fernando Ayala-Zavala, Cristóbal Chaidez-Quiroz, J. Basilio Heredia, and Nohelia Castro-del Campo. "Peroxyacetic Acid." In Decontamination of Fresh and Minimally Processed Produce, 215–23. Oxford, UK: Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781118229187.ch12.
10
Barry-Ryan, Catherine, and Paula Bourke. "Essential Oils for the Treatment of Fruit and Vegetables." In Decontamination of Fresh and Minimally Processed Produce, 225–46. Oxford, UK: Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781118229187.ch13.
Тези доповідей конференцій з теми "Minimally processed product":
1
Lee, Andrew, and Divek Nair. "Clean label food protection strategies: Dual functional and synergistic food preservation system with DuraShieldTM natural food protection blends." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/fkjz7869.
Анотація:
Oxidation and microbial spoilage are two major factors that limit the shelf-life of food products. The oxidative reaction results in off aroma, off flavor, and product discoloration in certain instances while microbial spoilage leads to objectionable by-product formation, visible microbial growth, and potential food safety risks. Temperature variations, extended distances of distribution, and demand for cleaner labels have all contributed to an increased risk of food spoilage in both minimally processed and ready-to-eat products. DuraShield Food Protection Blends are scientifically proven to be effective in improving shelf life and safety by combining traditional antioxidant products (including rosemary extracts and acerola) with natural cultured dextrose and/or buffered vinegar and leveraging their dual-functional and synergistic properties. They deliver minimal impact on taste and aroma and, in most cases, help to maintain a cleaner, consumer-preferred label. The proposed session will demonstrate the dual-functional and synergistic aspects of DuraShield Food Protection blends that will help to tackle complicated spoilage issues in variety of food products.
2
Vukić, Nevena, Tamara Erceg, and Miroslav Hadnađev. "The investigation of edible packaging films based on pullulan and alginate." In 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.
Анотація:
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.
3
Hiroshige, Yuzo, Takayuki Nishi, and Toshijiro Ohashi. "Recyclability Evaluation Method." In ASME 2002 International Mechanical Engineering Congress and Exposition. ASMEDC, 2002. http://dx.doi.org/10.1115/imece2002-39423.
Анотація:
Realization of successful recycling of end-of-life products greatly depends on, as well as environmentally conscious, whether the recycling process can be made economically feasible. We regard the ease of product recycling as indispensable in order to realize a feasible recycling process. In order to make products easier to recycle, it is necessary to take the ease of disassembly, processing and final treatment into consideration at the design stage. Therefore, an advanced evaluation method that can evaluate a product’s ease of recycling, with minimal prototyping and testing of the product is required at the early design stage. In answer to this, we have developed the Recyclability Evaluation Method (REM). In this paper, the theory of the method, procedure and the structure of the system are presented and a number of application examples are given.
4
Farrell, Ronald S., Gary Stump, Jaeil Park, and Timothy W. Simpson. "A Prototype Web-Based Custom Product Specification System." In ASME 2003 International Design Engineering Technical Conferences and Computers and Information in Engineering Conference. ASMEDC, 2003. http://dx.doi.org/10.1115/detc2003/cie-48274.
Анотація:
For companies who must provide customized products on demand, it is important that the voice of the customer be addressed and incorporated early into the design process. Web-based design interfaces have emerged as useful tools to make customer voices interactive and provide a customer-friendly and cost-effective interface. The effectiveness of the interface can be greatly enhanced through implementation of a strategic customization process that can proactively react to customer requests. The design process represents a virtual product line that approaches the goal of providing infinite variety at minimal costs. The process provides a base for a true customization approach, which is different from the typical mass customization approach to provide ample but limited product variety a priori for a targeted market. In this paper, we describe the development of a prototypical custom product specification system and the underlying strategic design process that is based on a collection of product platforms. The development is illustrated using an example from on-going research with a company that produces customized valves for the power industry.
5
Patterson, Albert E., Yong Hoon Lee, and James T. Allison. "Overview of the Development and Enforcement of Process-Driven Manufacturability Constraints in Product Design." In ASME 2019 International Design Engineering Technical Conferences and Computers and Information in Engineering Conference. American Society of Mechanical Engineers, 2019. http://dx.doi.org/10.1115/detc2019-97384.
Анотація:
Abstract Design-for-manufacturing (DFM) concepts have traditionally focused on design simplification; this is highly effective for relatively simple, mass-produced products, but tends to be too restrictive for more complex designs. Effort in recent decades has focused on creating methods for generating and imposing specific, process-derived technical manufacturability constraints for some common problems. This paper presents an overview of the problem and its design implications, a discussion of the nature of the manufacturability constraints, and a survey of the existing approaches and methods for generating/enforcing the minimally restrictive manufacturability constraints within several design domains. Four major design perspectives were included in the study, including the system design (top-down), the product design (bottom-up), the manufacturing process-dominant approach (specific process required), and the part-redesign approach. Manufacturability constraints within four design levels were explored as well, ranging from macro-scale to sub-micro-scale design. Very little previous work was found in many areas but it is clear from the existing literature that the problem and a general solution to it are very important to explore further in future DFM and design automation work.
6
Aleksejeva, Lasma, Modrite Pelse, and Agnese Hauka. "Organic production as part of a sustainable local food supply chain." In Research for Rural Development 2021 : annual 27th International scientific conference proceedings. Latvia University of Life Sciences and Technologies, 2021. http://dx.doi.org/10.22616/rrd.27.2021.023.
Анотація:
Organic farming is a sustainable food production system that involves best environmental practices, a high level of biodiversity protection, conservation of natural resources, high animal welfare standards and production according to the desires of a certain group of consumers to consume foods produced by using natural products and processes. The research aims to assess the availability of organic food in the local food supply chain. The research found that the production of organic food is driven by the growing consumer interest in healthy and high-quality food. Consumers prefer short food supply chains to buy organic food from local producers. The range of available organic foods is affected by various micro and macro environmental factors every year. An analysis of organic foods by degree of processing revealed that there were available mostly unprocessed foods (fresh fruit and vegetables) or minimally/basically processed foods (milk, dairy products, pastries); therefore, the products have low levels of saturated sugars, salt and trans fats.
7
Winkler, Ingrid, Thiago B. Murari, Cristiano V. Ferreira, and Fabio Freitas. "VR-based product development process: opportunities and challenges in the automotive industry." In Anais Estendidos do Simpósio de Realidade Virtual e Aumentada. Sociedade Brasileira de Computação, 2022. http://dx.doi.org/10.5753/svr_estendido.2022.226711.
Анотація:
In the product development, the success of a manufacturing strategy is achieved by specifying a manufacturing process that it can be produced with minimal impact. In the automotive industry, to detect late, i.e., already during manufacturing phase, issues on customers preferences on new vehicles, physical ergonomic issues, or problems on usability of a product has a high cost of correction and long the time to launch a new product. Thus, given the complexity of products that are under development, designers must perform a number of procedures to guarantee that the finished product fits customer demands and is accepted by the market. With the emergence of low-cost virtual reality devices, the automotive industry is adopting virtual reality for several engineering processes and support everyday engineering. The patent filings have boomed since 2016, in a technology space that is rapidly evolving, offering opportunities to enter an area while it is still young. Virtual reality benefits the product development process by saving costs and time, closing customers, improving interactions, avoiding prototype transportation, optimizing the assembly line, improving the performance and well-being of the user, mitigating hidden dangers, stimulating novel insights and increasing team collaboration, and feeling of engagement, among others. However, certain constraints must be overcome before the technology’s possibilities can be fully harnessed. The challenges faced by VR-based processes are the lack of realism due to unnatural tactile and visual interactions, latency and registration issues, communication difficulties between teams, unpleasant symptoms, issues on depth, haptic, motion and movement perceptions, cybersecurity, cybersickness, lack of intuitiveness, and partial control over the user’s moving around, among others. While there are still challenges to be addressed until industries can fully benefit from the technology’s potential and these constraints prevent virtual reality from fully replacing conventional automotive product development in the near future, it is a valuable contribution to the process. In this context, this work discusses the opportunities and challenges of virtual reality-based product development process in the automotive industry. A better knowledge on this subject may provide a reference for decision-makers, practitioners and researchers as they continue to develop innovative immersive solutions in the product development in the automotive industry.
8
Nasser, Mohamed, and Badih Jawad. "Design of Experiments as Effective Design Tools." In ASME 2008 International Mechanical Engineering Congress and Exposition. ASMEDC, 2008. http://dx.doi.org/10.1115/imece2008-68840.
Анотація:
Design of Experiment (DOE) provides a highly structured way to study the effects of multiple variables on product performance as well as efficient and effective methods for determining the most significant factors and interactions in a given design problem. Design of Experiments (DOE) is an off line quality improvement methodology that dramatically improves industrial products and processes. Input factors are varied in a planned manner to optimize output responses with minimal variability. Design of Experiments is a standard statistical technique used in quality engineering, pharmaceuticals, manufacturing, and other industries to identify key factors and levels that influence system performance and variability. This technique is especially useful when there is the need to understand the interactions and effects of several system variables and an absence of concrete information. In industry, designed experiments can be used to systematically investigate the process or product variables that influence product quality.
9
Rizzi, Luca, Sarah De Cristofaro, and Antonio Zingarofalo. "User Driven Custom Design - the solution to simplify customisation according to consumer needs." In 14th International Conference on Applied Human Factors and Ergonomics (AHFE 2023). AHFE International, 2023. http://dx.doi.org/10.54941/ahfe1003590.
Анотація:
IntroductionThe objective of this study was to define a new approach for product design and customization. The approach focused on the development of several technical components able to provide product personalisation as an integrated solution to simplify the interactions between the end-user and the producer. The solution was developed as a web platform for an easy configuration of the product by the user at home and applied to a wheelchair. The finalization of a new order and the assembly procedure of the product is fully digital. This research activity is funded by the EU Project n. 872570 “KYKLOS 4.0 - An Advanced Circular and Agile Manufacturing Ecosystem based on rapid reconfigurable manufacturing process and individualized consumer preferences” (H2020-DT-2018-2020 - Digitising and transforming European industry and services: digital innovation hubs and platforms) which aims at simplifying mass customization while improving circularity and sustainability.MethodsOur Product Parametric Design Methodology was developed through a specific ergonomic analysis of products related to human factors and anthropometry. The use of virtual manikins and simulation of different percentiles, allowed to test and better define correct inputs and parameters for product customization. The solution has been developed and applied to a medical use case and validated and integrated in the KYKLOS 4.0 main platform. The aim was to provide a coherent user experience for the wheelchair ordering and customization, so the user can easily select wheelchair frame and mandatory parts, optional accessories and customize additional elements such as the cushion and footrest. Several Technical Component were developed in order to guarantee the final workflow. The methodology was applied into our “Recommendation Engine” and integrated with the “Users' Behaviour Model”, which use patient’s information, such as anthropometry and behaviour to better define best fitting products and accessories. Additionally, the workflow integrated a specifically designed “3D Modelling Component” which allows direct parts customization.ResultsThe Product Personalization Solution was intended to support the customer in the selection of parts and accessories to fully customize the product and, at the same time, also to support product designer to convert customers’ requests efficiently and smoothly into personalized product specifications, thus providing a complete customer-oriented design for manufacturing with time and cost reduction. The methodology can be considered part of what is called "ECO-DESIGN," which is the design of products based on the sustainable and minimal use of resources and which enables high-quality recycling of materials at the end of the product life cycle. The use of the circular economy concept adopted in the specific pilot case is certainly relevant to the production of customized components for the wheelchair provided by our end-user, as the production of customized components allows a reduction in the resources required to produce parts. Moreover, since these are products that are perfectly compatible with the end user's needs, the possibility of having returned products (when components does not meet patient's needs) or unused products is considerably reduced, resulting in waste of materials used. Within this specific Use Case the customization of the wheelchair frame and accessories, based on the user's anthropometry, allows the reduction of unnecessary machining such as, for example, unused holes for ergonomic adaptation. It also turns out to be reduced waste production of aluminium tubulars resulting in reduced processing time and harmful emissions released into the environment.ConclusionAlthough the solution has been applied for demonstration purposes to the personalization of a wheelchair, it is exploitable to other products where personalization based on anthropometric measurements is essential for maximizing patient comfort and reduce production errors and waste. The addressed medical case study highlighted some very interesting aspects concerning the replication and scale up potential in the medical domain. The methodology based on anthropometry to define product requirements can also be applied very effectively to a variety of other products. Some application cases already exist in fashion for clothes and accessories size selection. Furniture products such as chairs, desks and wardrobes can also be customized using the same approach. We also believe that sport equipment has a high potential for such application. The automation of this process and the direct relationship with the user's dimensions could open potential markets currently reserved only to very expensive bicycle frames. Also, the production of accessories and tool, made with additive manufacturing technologies, could lead to disruptive innovation in those sectors providing true mass customization capabilities.
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N.V., Kravchenko. "CHEMICAL COMPOSITION AND BIOLOGICAL VALUE ANALYSIS OF SEMI-PRODUCT FROM SKIMMED MILK WITH ADDITION OF LICORICE EXTRACT." In OF THE ANNIVERSARY Х INTERNATIONAL SCIENTIFIC AND PRACTICAL CONFERENCE «INNOVATIVE TECHNOLOGIES IN SCIENCE AND EDUCATION» («ITSE 2022» CONFERENCE). DSTU-Print, 2022. http://dx.doi.org/10.23947/itse.2022.107-111.
Анотація:
This article presents a solution for problem of complete and efficient use of milk derived products, implementation of wasteless processing technology principles for raw materials, development of new food product technology with complete use of milk raw material components. Such principles will allow efficient use of secondary milk raw materials and also will lead to energy saving, minimal labor and financial costs in technological process assurance. The research results for development of semi-product on the basis of skimmed milk with addition of licorice extract, its chemical composition and biological value are considered. Possibility of usage of this semi-product at restaurants, as well as benefits of such usage are proved, in particular as follows: diversification, increasing of products quality, diminishing of technological process stages amount, diminishing of raw materials transportation and storage costs, improvement of sanitary condition and operation of an enterprise within a year, solving the problem of shortfall of protein substances in population nutrition.
Звіти організацій з теми "Minimally processed product":
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Kuchler, Fred, Megan Sweitzer, and Carolyn Chelius. prevalence of the "natural" claim on food product packaging. Washington, D.C.: USDA Economic Research Service, May 2023. http://dx.doi.org/10.32747/2023.8023700.ers.
Анотація:
U.S. food suppliers make claims about their production processes on food packaging that highlight attributes some consumers want while charging a higher price than for unlabeled products. Some labels use such claims as "USDA Organic" and "raised without antibiotics," which require different and more expensive production techniques than conventional agriculture. However, food suppliers can use the label that claims the food is "natural" at a relatively low cost because regulatory agencies treat the claim as meaning nothing artificial was added and the product was minimally processed. Numerous consumer food choice studies concluded that consumers equate the natural label on food with healthier food choices and more costly production practices that signify environmental stewardship. Informed by these previous studies' findings, the authors of this report estimate the frequency with which food suppliers make the natural claim on food packaging labels. Estimates are based on scanner data and comprehensive label data. Across all foods in 2018, 16.3 percent of retail food expenditures and 16.9 percent of all items purchased (unit sales) were for foods labeled natural, whereas 11.0 percent of Universal Product Codes (UPC) in stores were labeled natural on the packaging. Expenditures for food labeled natural were larger than expenditures for foods labeled USDA Organic. Natural labels were found predominately on processed products. For example, 95.6 percent of expenditures for vitamins and meal supplements were for products labeled natural, compared with 0.5 percent of expenditures for potatoes
2
Poverenov, E., Philip Demokritou, Yaguang Luo, and V. Rodov. Green nature inspired nano-sanitizers for enhancing safety of ready-to-eat fruits and vegetables. Israel: United States-Israel Binational Agricultural Research and Development Fund, 2022. http://dx.doi.org/10.32747/2022.8134145.bard.
Анотація:
In this proposal, we suggest novel ways to address food safety problems in the expanding sector of fresh, ready-to-eat, fresh-cut, minimally processed fruits and vegetables. These products are becoming increasingly popular with consumers because they provide an easy way to increase consumption of phytonutrient-rich fresh foods, as recommended by health experts. However, ready-to-eat fresh fruits and vegetables may be associated with two serious health hazards. The first hazard is microbiological; human pathogens, potentially present on raw fruits and vegetables, may survive the mild interventions of minimal processing and could be further spread by cross-contamination. The second hazard is chemical; typical decontamination techniques use chlorine derivatives and strong oxidizers, which can taint food products with potentially harmful and carcinogenic byproducts. The overall goal of this work is to provide consumers with healthy and safe ready-to-eat produce that is free of microbial and chemical hazards
3
Baader, Franz, Ralf Küsters, and Ralf Molitor. Rewriting Concepts Using Terminologies - Revisited. Aachen University of Technology, 1999. http://dx.doi.org/10.25368/2022.97.
Анотація:
Please download the revised version LTCS-00-04 containing revised proofs of the technical results.An abridged version of this report appeared in the Proceedings of the International Conference on Knowledge Representation and Reasoning (KR'2000). The problem of rewriting a concept given a terminology can informally be stated as follows: given a terminology T (i.e., a set of concept definitions) and a concept description C that does not contain concept names defined in T , can this description be rewritten into a 'related better' description E by using (some of) the names defined in T ? In this paper, we first introduce a general framework for the rewriting problem in description logics, and then concentrate on one specific instance of the framework, namely the minimal rewriting problem (where 'better' means shorter, and 'related' means equivalent). We investigate the complexity of the decision problem induced by the minimal rewriting problem for the languages FL0, ALN, ALE, and ALC, and then introduce an algorithm for computing (minimal) rewritings for the languages ALE and ALN. Finally, we sketch other interesting instances of the framework. Our interest for the minimal rewriting problem stems from the fact that algorithms for non-standard inferences, such as computing least common subsumers and matchers, usually produce concept descriptions not containing defined names. Consequently, these descriptions are rather large and hard to read and comprehend. First experiments in a chemical process engineering application show that rewriting can reduce the size of concept descriptions obtained as least common subsumers by almost two orders of magnitude.
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Baader, Franz, Ralf Küsters, and Ralf Molitor. Rewriting Concepts Using Terminologies - Revisited. Aachen University of Technology, 1999. http://dx.doi.org/10.25368/2022.97.
Анотація:
Please download the revised version LTCS-00-04 containing revised proofs of the technical results.An abridged version of this report appeared in the Proceedings of the International Conference on Knowledge Representation and Reasoning (KR'2000). The problem of rewriting a concept given a terminology can informally be stated as follows: given a terminology T (i.e., a set of concept definitions) and a concept description C that does not contain concept names defined in T , can this description be rewritten into a 'related better' description E by using (some of) the names defined in T ? In this paper, we first introduce a general framework for the rewriting problem in description logics, and then concentrate on one specific instance of the framework, namely the minimal rewriting problem (where 'better' means shorter, and 'related' means equivalent). We investigate the complexity of the decision problem induced by the minimal rewriting problem for the languages FL0, ALN, ALE, and ALC, and then introduce an algorithm for computing (minimal) rewritings for the languages ALE and ALN. Finally, we sketch other interesting instances of the framework. Our interest for the minimal rewriting problem stems from the fact that algorithms for non-standard inferences, such as computing least common subsumers and matchers, usually produce concept descriptions not containing defined names. Consequently, these descriptions are rather large and hard to read and comprehend. First experiments in a chemical process engineering application show that rewriting can reduce the size of concept descriptions obtained as least common subsumers by almost two orders of magnitude.
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de Caritat, Patrice, Brent McInnes, and Stephen Rowins. Towards a heavy mineral map of the Australian continent: a feasibility study. Geoscience Australia, 2020. http://dx.doi.org/10.11636/record.2020.031.
Анотація:
Heavy minerals (HMs) are minerals with a specific gravity greater than 2.9 g/cm3. They are commonly highly resistant to physical and chemical weathering, and therefore persist in sediments as lasting indicators of the (former) presence of the rocks they formed in. The presence/absence of certain HMs, their associations with other HMs, their concentration levels, and the geochemical patterns they form in maps or 3D models can be indicative of geological processes that contributed to their formation. Furthermore trace element and isotopic analyses of HMs have been used to vector to mineralisation or constrain timing of geological processes. The positive role of HMs in mineral exploration is well established in other countries, but comparatively little understood in Australia. Here we present the results of a pilot project that was designed to establish, test and assess a workflow to produce a HM map (or atlas of maps) and dataset for Australia. This would represent a critical step in the ability to detect anomalous HM patterns as it would establish the background HM characteristics (i.e., unrelated to mineralisation). Further the extremely rich dataset produced would be a valuable input into any future machine learning/big data-based prospectivity analysis. The pilot project consisted in selecting ten sites from the National Geochemical Survey of Australia (NGSA) and separating and analysing the HM contents from the 75-430 µm grain-size fraction of the top (0-10 cm depth) sediment samples. A workflow was established and tested based on the density separation of the HM-rich phase by combining a shake table and the use of dense liquids. The automated mineralogy quantification was performed on a TESCAN® Integrated Mineral Analyser (TIMA) that identified and mapped thousands of grains in a matter of minutes for each sample. The results indicated that: (1) the NGSA samples are appropriate for HM analysis; (2) over 40 HMs were effectively identified and quantified using TIMA automated quantitative mineralogy; (3) the resultant HMs’ mineralogy is consistent with the samples’ bulk geochemistry and regional geological setting; and (4) the HM makeup of the NGSA samples varied across the country, as shown by the mineral mounts and preliminary maps. Based on these observations, HM mapping of the continent using NGSA samples will likely result in coherent and interpretable geological patterns relating to bedrock lithology, metamorphic grade, degree of alteration and mineralisation. It could assist in geological investigations especially where outcrop is minimal, challenging to correctly attribute due to extensive weathering, or simply difficult to access. It is believed that a continental-scale HM atlas for Australia could assist in derisking mineral exploration and lead to investment, e.g., via tenement uptake, exploration, discovery and ultimately exploitation. As some HMs are hosts for technology critical elements such as rare earth elements, their systematic and internally consistent quantification and mapping could lead to resource discovery essential for a more sustainable, lower-carbon economy.