Sustainable Manufacturing: An Application in the Food Industry

Author(s):  
Maria Elena Nenni ◽  
Rosario Micillo
2021 ◽  
Vol 13 (4) ◽  
pp. 2240
Author(s):  
Elisabeth Viles ◽  
Javier Santos ◽  
Andrés Muñoz-Villamizar ◽  
Paloma Grau ◽  
Tamara Fernández-Arévalo

Water has become a critical resource due to increased manufacturing activities. However, there is a lack of detailed information on water management and consumption by industries. In the recent bibliography, lean–green was established as a good approach for achieving sustainability in manufacturing industries, but few studies have aimed to achieve both operational and environmental improvements in water consumption. In this paper, we present a multi-case study in the agri-food industry in which water consumption in company activities is monitored, allowing them to improve their industrial processes based on lean–green practices, leading to a zero-waste strategy for this critical resource. The aim of this paper is to demonstrate the importance of having detailed knowledge regarding water consumption in order to discover, in a lean–green context, new improvement opportunities which could remain hidden by the current way of analysing consumption.


Author(s):  
Jean Fincher

An important trend in the food industry today is reduction in the amount of fat in manufactured foods. Often fat reduction is accomplished by replacing part of the natural fat with carbohydrates which serve to bind water and increase viscosity. It is in understanding the roles of these two major components of food, fats and carbohydrates, that freeze-fracture is so important. It is well known that conventional fixation procedures are inadequate for many food products, in particular, foods with carbohydrates as a predominant structural feature. For some food science applications the advantages of freeze-fracture preparation procedures include not only the avoidance of chemical fixatives, but also the opportunity to control the temperature of the sample just prior to rapid freezing.In conventional foods freeze-fracture has been used most successfully in analysis of milk and milk products. Milk gels depend on interactions between lipid droplets and proteins. Whipped emulsions, either whipped cream or ice cream, involve complex interactions between lipid, protein, air cell surfaces, and added emulsifiers.


2019 ◽  
Vol 13 (3) ◽  
pp. 5653-5664
Author(s):  
M. S. M. Al-Jethelah ◽  
H. S. Dheyab ◽  
S. Khudhayer ◽  
T. K. Ibrahim ◽  
A. T. Al-Sammarraie

Latent heat storage has shown a great potential in many engineering applications. The utilization of latent heat storage has been extended from small scales to large scales of thermal engineering applications. In food industry, latent heat has been applied in food storage. Another potential application of latent heat storage is to maintain hot beverages at a reasonable drinking temperature for longer periods. In the present work, a numerical calculation was performed to investigate the impact of utilizing encapsulated phase change material PCM on the temperature of hot beverage. The PCM was encapsulated in rings inside the cup. The results showed that the encapsulated PCM reduced the coffee temperature to an acceptable temperature in shorter time. In addition, the PCM maintained the hot beverage temperature at an acceptable drinking temperature for rational time.


1998 ◽  
Author(s):  
Peter A. Williams ◽  
Glyn O. Phillips
Keyword(s):  

Author(s):  
D. Fino ◽  
◽  
Y.S. Camacho ◽  
S Bensaid ◽  
B. Ruggeri ◽  
...  

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