New technologies for plant food processing in the Gravettian

2015 ◽  
Vol 359-360 ◽  
pp. 77-88 ◽  
Author(s):  
Anna Revedin ◽  
Laura Longo ◽  
Marta Mariotti Lippi ◽  
Emanuele Marconi ◽  
Annamaria Ronchitelli ◽  
...  
1994 ◽  
Vol 59 (2) ◽  
pp. 238-263 ◽  
Author(s):  
Katherine I. Wright

Ground-stone tools and hunter-gatherer subsistence in late Pleistocene southwest Asia are examined in light of ethnographic and experimental data on processing methods essential for consumption of various plant foods. In general, grinding and pounding appear to be labor-intensive processing methods. In particular, the labor required to make wild cereals edible has been widely underestimated, and wild cereals were unlikely to have been “attractive” to foragers except under stress conditions. Levantine ground-stone tools were probably used for processing diverse plants. The earliest occurrence of deep mortars coincides with the glacial maximum, camp reoccupations, the onset of increasingly territorial foraging, and the earliest presently known significant samples of wild cereals. Two major episodes of intensification in plant-food processing can be identified in the Levant, coinciding respectively with the earliest evidence for sedentism (12,800-11,500 B.P.) and the transition to farming (11,500-9600 B.P.). The latter episode was characterized by rising frequencies of grinding tools relative to pounding tools, and suggests attempts to maximize nutritional returns of plants harvested from the limited territories characteristic of sedentary foraging and early farming. This episode was probably encouraged by the Younger Dryas, when density and storability of foods may have outweighed considerations of processing costs.


Author(s):  
Viola A. Nwachukwu Nicholas-Okpara ◽  
Adaeze Joy Ubaka ◽  
Maryam Olanshile Adegboyega ◽  
Ifesinachi Anastacia Utazi ◽  
C. E. Chibudike ◽  
...  

The food industry has continued to evolve in terms of technologies employed in food processing. These advancements are because of increasing demand of food. Many industries are beginning to explore new technologies to enhance maximum efficiency and productivity across the food value chain. Artificial Intelligence (AI) is one of the emerging technologies that have found great relevance in the food sector. AI is simply the creation of smart machines capable of exhibiting human intelligence. This technology uses algorithms like machine learning and deep learning to mimic human behavior. AI has continued to find relevance in food processing and has proven to be an added advantage to the industry. In this article, we considered the relevance of AI to the food industry, its various applications in food processing, benefits, and setbacks to its adoption in the food industry.


2021 ◽  
Vol 286 ◽  
pp. 04008
Author(s):  
Elena Sorică ◽  
Cristian Marian Sorică ◽  
Mario Cristea ◽  
Iulia Andreea Grigore

Food preservation is the process of treating food, with the aim of preserving its qualities for as long as possible. Extending the freshness period for processed foods has been and is a continuing challenge for producers in the food industry. New technologies and conservation methodologies are continuously researched, which will have as little effect as possible on the nutritional value of the products. Microwave food processing is constantly evolving, rapid heating and high energy efficiency are the major advantages of using this technology. The paper presents a study regarding the preservation of food products using microwaves, its acting mechanism and other applications of microwaves for food processing, as well as some installations and equipment that use this technology.


1993 ◽  
Vol 341 (1296) ◽  
pp. 163-175 ◽  

Gastroliths or ‘stomach stones’ occur frequently in some, but not all, groups of fossil and living m arine tetrapods. C om parative analysis of gastrolith distribution suggests a role in buoyancy control rather than food processing. Once accidental ingestion by bottom-feeding animals is excluded, gastroliths occur in most tetrapods which ‘fly’ underw ater with hydrofoil limbs, including plesiosaurs, penguins, and otariid pinnipeds, but not the m arine chelonians. They do not usually occur in cetaceans, ichthyosaurs, mosasaurs, and odobenid and phocid pinnipeds, which swim with a caudal fin or the equivalent. Occurrence in amphibious forms is variable; crocodilians often have gastroliths, but nothosaurs and placodonts do not. T he correlation of gastroliths and underw ater flight is corroborated by a com parative analysis which takes phylogenetic factors into account. There is no correlation with diet. Consideration of function and occurrence in terrestrial forms suggests that the use of gastroliths in digestion would not be useful, and might even be harmful, to a carnivorous m arine tetrapod. Gastroliths are more efficient than skeletal bone (as in pachyostosis) in terms of sinking force per unit of added mass or volume. As well as driftwood and ice, m arine tetrapods should be considered as a potential source of erratic stones in freshwater and marine sediments. Gastroliths may have evolved by the accidental ingestion of stones, the retention into adulthood of stones used by juveniles to process insect or plant food, or as a com pensatory replacem ent for dense bones habitually filling the stomach. Their presence or absence should be more carefully recorded and further studies should be carried out on their function.


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