Natural sweeteners: Sources, extraction and current uses in foods and food industries

2022 ◽  
Vol 370 ◽  
pp. 130991
Author(s):  
Roberto Castro-Muñoz ◽  
Mariela Correa-Delgado ◽  
Rafael Córdova-Almeida ◽  
David Lara-Nava ◽  
Mariana Chávez-Muñoz ◽  
...  
Keyword(s):  
Food Industries

Economic Contributions of Agriculture, Natural Resources, and Food Industries in Florida in 2015

EDIS ◽  
2017 ◽  
Vol 2017 (5) ◽  
Author(s):  
Alan W. Hodges ◽  
Mohammad Rahmani ◽  
Christa D. Court
Keyword(s):  
Value Added ◽  
Economic Modeling ◽  
Labor Income ◽  
Food Industries ◽  
Business Taxes ◽  
Commodity Production ◽  
Industry Output ◽  
Property Income ◽  
Broad Array ◽  
Industry Sectors

This analysis was conducted using the Implan regional economic modeling system and associated state and county databases (IMPLAN Group LLC) to estimate economic multipliers and contributions for over 500 different industry sectors. Multipliers capture the indirect and induced economic activity generated by re-spending of income or sales revenues in a regional economy. A collection of 121 industry sectors were included in the analysis to represent the broad array of activities encompassed by agricultural and natural-resource commodity production, manufacturing, distribution and supporting services in Florida. Economic contributions can be measured in terms of employment, industry output, value added, exports, labor income, other property income, and business taxes. A glossary of economic terms used in this report is provided following this summary.

Total Quality Assurance for the Food Industries

1991 ◽  
Author(s):  
Wilbur A. Gould ◽  
Ronald W. Gould
Keyword(s):  
Quality Assurance ◽  
Total Quality ◽  
Food Industries

Microencapsulation and Nanoencapsulation: A Review

2017 ◽  
Vol 9 (3) ◽  
Author(s):  
V. Suganya ◽  
V. Anuradha
Keyword(s):  
Drug Release ◽  
New Technology ◽  
Inert Material ◽  
Food Industries ◽  
Control Drug ◽  
Advantages And Disadvantages ◽  
Nano Scale ◽  
Pharmaceutical Industries ◽  
The Difference ◽  
Control Drug Release

Encapsulation is a process of enclosing the substances within an inert material which protects from environment as well as control drug release. Recently, two type of encapsulation has been performed in several research. Nanoencapsulation is the coating of various substances within another material at sizes on the nano scale. Microencapsulation is similar to nanoencapsulation aside from it involving larger particles and having been done for a greater period of time than nanoencapsulation. Encapsulation is a new technology that has wide applications in pharmaceutical industries, agrochemical, food industries and cosmetics. In this review, the difference between micro and nano encapsulation has been explained. This article gives an overview of different methods and reason for encapsulation. The advantages and disadvantages of micro and nano encapsulation technology were also clearly mentioned in this paper.

Arylboronic Acids in Self-condensation of Glucosamines Forming Deoxyfructosazine, Catalysts or Reagents?

2019 ◽  
Author(s):  
Meifeng Wang ◽  
Gan Zhu ◽  
Yiqun Li ◽  
Liuqun Gu
Keyword(s):  
Molecular Recognition ◽  
Boric Acid ◽  
Boronic Acid ◽  
Catalytic Mechanism ◽  
Organic Transformations ◽  
Food Industries ◽  
Arylboronic Acids ◽  
Excess Amount ◽  
Phenyl Boronic Acid ◽  
Boron Acid

Arylboronic acids were widely used as efficient catalysts in direct amide formation and other organic transformations. Surprisingly, reports on their use as catalysts in carbohydrates synthesis are very rare even though boron acid-diol complexation was extensively investigated in molecular recognition for saccharides and so on. Here we developed an efficient arylboronic acids catalyzed dimerization of glucosamines forming deoxyfructosazine which is important compound in pharmaceutical and food industries, against a commonly held belief that excess amount of phenyl boronic acid (or boric acid) is a must. A catalytic mechanism was also proposed and arylboronic acids instead of their boronates was identified as catalysts.

Konsumsi Energi Pada Alat Pengering Surya dan Tipe Bak Untuk Pengeringan Biji Kakao

2019 ◽  
Vol 17 (3) ◽  
Author(s):  
Lamhot P. Manalu
Keyword(s):  
Specific Energy ◽  
Fossil Fuels ◽  
Negative Impact ◽  
Solar Irradiation ◽  
Drying Process ◽  
Food Industries ◽  
Solar Dryer ◽  
Agricultural Applications ◽  
Drying System ◽  
Drying Efficiency

Crop drying is essential for preservation in agricultural applications. It is performed either using fossil fuels in an artificial mechanical drying process or by placing the crop under the open sun. The first method is costly and has a negative impact on the environment, while the second method is totally dependent on the weather. The drying process requires a lot of energy in relation to the amount of water that must be evaporated from the product. It is estimated that 12% of the total energy used by the food industries and agriculture absorbed in this process. Due to the limitation of energy resources, it is important to keep researching and developing of diversification and optimization of energy This study aims to assess the use of energy for cocoa drying using solar energy dryer and bin-type dryer, as well as to determine the drying efficiency of each type of dryer. The results showed that the efficiency of the solar dryer drying system ranges between 36% to 46%, while the tub-type dryers between 21.7% to 33.1%. The specific energy of solar dryer ranged from 6.17-7.87 MJ / kg, while the tub-type dryers 8.58-13.63 MJ / kg. Dryer efficiency is influenced by the level of solar irradiation and the amount of drying load, the higher the irradiation received and more cocoa beans are dried, the drying efficiency is also higher and the specific energy further down.Proses pengeringan memerlukan banyak energi sehubungan dengan banyaknya air yang harus diuapkan dari bahan yang dikeringkan. Pengeringan dapat dilakukan dengan menggunakan pengering mekanis berbahan bakar fosil atau dengan menempatkan produk di bawah matahari terbuka. Metode pertama adalah mahal dan memiliki dampak negatif pada lingkungan, sedangkan metode kedua sangat tergantung pada cuaca. Diperkirakan bahwa 12% dari total energi yang dipergunakan oleh industri pangan dan pertanian diserap untuk proses ini. Mengingat semakin terbatasnya sumber energi bahan bakar minyak maka usaha diversifikasi dan optimasi energi untuk pengeringan perlu terus diteliti dan dikembangkan. Salah satunya adalah pemanfaatan energi surya sebagai sumber energi terbarukan. Penelitian ini bertujuan untuk mengkaji penggunaan energi untuk pengeringan kakao dengan memakai pengering energi surya dan pengering tipe bak, serta untuk mengetahui efisiensi pengeringan dari masing-masing tipe pengering. Hasil kajian menunjukkan bahwa efisiensi total sistem pengeringan alat pengering surya berkisar antara 36% dan 46%, sedangkan pengering tipe bak antara 21.7% dan 33.1%. Kebutuhan energi spesifik alat pengering surya berkisar antara 6.17-7.87 MJ/kg, sedangkan alat pengering tipe bak 8.58-13.63 MJ/kg. Efisiensi alat pengering dipengaruhi oleh tingkat iradiasi surya dan jumlah beban pengeringan, semakin tinggi iradiasi yang diterima pengering serta semakin banyak biji kakao yang dikeringkan, maka efisiensi pengeringan juga semakin tinggi dan kebutuhan energi spesifik semakin turun.Keywords: energy, efficiency, cocoa, solar dryer, bin-type dryer.

FERRO-TIC MS-5

Alloy Digest ◽  
1974 ◽  
Vol 23 (4) ◽  
Keyword(s):  
Stainless Steel ◽  
Corrosion Resistance ◽  
Titanium Carbide ◽  
Physical Properties ◽  
Martensitic Stainless Steel ◽  
Operating Temperature ◽  
Heat Treating ◽  
Steel Matrix ◽  
Unique Combination ◽  
Food Industries

Abstract FERRO-TIC MS-5 is comprised of ultrahard titanium carbide grains cemented by an age-hardenable martensitic stainless steel matrix. Its unique combination of wear, heat and corrosion resistance and toughness make it well suited for abrasion-resistant components in the aerospace, chemical and food industries. Its maximum operating temperature is 850 F. This datasheet provides information on composition, physical properties, hardness, and elasticity as well as creep. It also includes information on corrosion resistance as well as forming, heat treating, machining, and surface treatment. Filing Code: TS-269. Producer or source: Chromalloy Metal Tectonics Company.

PENGARUH RASIO KEUANGAN TERHADAP PENCAPAIAN LABA PERUSAHAAN KELOMPOK INDUSTRI MAKANAN YANG TERDAFTAR DI BURSA EFEK INDONESIA

2016 ◽  
Vol 4 (1) ◽  
Author(s):  
Akhmad Sodiqin
Keyword(s):  
Stock Exchange ◽  
Fixed Effect ◽  
Current Ratio ◽  
Return On Equity ◽  
Leverage Ratio ◽  
Food Industries ◽  
Equity Ratio ◽  
Turn Over

The aims of this research are to know influence of finacial ratios which consisted of Current ratio, Debt equity ratio, Leverage ratio, Inventory turn over, and total assets turn over to return on equity simultanously and to know influence of finacial ratios which consisted of Current ratio, Debt equity ratio, Leverage ratio, Inventory turn over, and total assets turn over to return on equity partially. Data was analyzed used fixed effect model.Data which collected for 3 years from 2011 until 2013 comes 8 firms in food industries listed in Indonesian Stock Exchange (IDX). Based on data analyzed was known that finacial ratios which consisted of Current ratio, Debt equity ratio, Leverage ratio, Inventory turn over, and total assets turn over to didn’t influence to return on equity simultanously and finacial ratios which consisted of Current ratio, Leverage ratio, Inventory turn over, and total assets turn over didn’t inluence to return on equity partially but debt equity ratio influence significantly to return on equity.

Enzyme Immobilization on Nanomaterials for Biosensor and Biocatalyst in Food and Biomedical Industry

2019 ◽  
Vol 25 (24) ◽  
pp. 2661-2676 ◽  
Author(s):  
Sundaresan Bhavaniramya ◽  
Ramar Vanajothi ◽  
Selvaraju Vishnupriya ◽  
Kumpati Premkumar ◽  
Mohammad S. Al-Aboody ◽  
...  
Keyword(s):  
Enzyme Activity ◽  
Enzyme Immobilization ◽  
Food Industry ◽  
Environmental Changes ◽  
Immobilized Enzymes ◽  
Food Industries ◽  
Physiological Processes ◽  
Different Types ◽  
Simple Processing ◽  
Biomedical Industry

Enzymes exhibit a great catalytic activity for several physiological processes. Utilization of immobilized enzymes has a great potential in several food industries due to their excellent functional properties, simple processing and cost effectiveness during the past decades. Though they have several applications, they still exhibit some challenges. To overcome the challenges, nanoparticles with their unique physicochemical properties act as very attractive carriers for enzyme immobilization. The enzyme immobilization method is not only widely used in the food industry but is also a component methodology in the pharmaceutical industry. Compared to the free enzymes, immobilized forms are more robust and resistant to environmental changes. In this method, the mobility of enzymes is artificially restricted to changing their structure and properties. Due to their sensitive nature, the classical immobilization methods are still limited as a result of the reduction of enzyme activity. In order to improve the enzyme activity and their properties, nanomaterials are used as a carrier for enzyme immobilization. Recently, much attention has been directed towards the research on the potentiality of the immobilized enzymes in the food industry. Hence, the present review emphasizes the different types of immobilization methods that is presently used in the food industry and other applications. Various types of nanomaterials such as nanofibers, nanoflowers and magnetic nanoparticles are significantly used as a support material in the immobilization methods. However, several numbers of immobilized enzymes are used in the food industries to improve the processing methods which not only reduce the production cost but also the effluents from the industry.

Economic impacts of climate-induced crop yield changes: evidence from agri-food industries in six countries

2021 ◽  
Vol 166 (3-4) ◽  
Author(s):  
Daoping Wang ◽  
Katie Jenkins ◽  
Nicole Forstenhäusler ◽  
Tianyang Lei ◽  
Jeff Price ◽  
...  
Keyword(s):  
Crop Yield ◽  
Economic Impacts ◽  
Food Industries
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