Instrumentation and Computer Control in the Food Processing Industry

Instrumentation and computer control are tools for improving productivity and reducing costs in food processing plants. Approximately one-seventh of the total sales volume of industry in the United States is devoted to food processing. The growth rate of food processing is more than three times the population growth rate. This dissimilarity in growth can be attributed to expanding food product lines and the expanding role of food in international trade. A profit squeeze has existed traditionally in the food processing industry. As a result, there is a constant surveillance for methods that result in the cost reductions needed to finance this industrial expansion. Instrumentation and computer control are proven cost reduction tools in the food industry. Despite the large number of different food products, some problems are common to many food processors. Therefore, a few select instrumentation and computer control techniques offer solutions to important problems common to many in different segments of the food processing industry. This paper describes some applications now being installed in food processing plants. Included are: • energy conservation computer control • food preparation and cooking computer control • food moisture, drying, and dehydration computer control. A case study in the economics of a vegetable drying plant is developed in this paper.

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A Molecular Approach for the Detection and Quantification of Tribolium castaneum (Herbst) Infestation in Stored Wheat Flour

Food Technology and Biotechnology ◽

10.17113/ftb.59.01.21.6902 ◽

2021 ◽

Vol 59 (1) ◽

Author(s):

Aditi Negi ◽

Arunkumar Anandharaj ◽

Sureshkumar Kalakandan ◽

Meenatchi Rajamani

Keyword(s):

Foreign Trade ◽

Wheat Flour ◽

Food Processing ◽

Management Practices ◽

Food Processing Industry ◽

Processing Industry ◽

Stored Wheat ◽

Processing Plants ◽

Food Commodities ◽

Detection And Quantification

Research background. The presence of insect fragments is one of the major constrains in stored food commodities and cause considerable loss in the quality of the produce. The management of the pest is viewed as a huge challenge in food processing industry. Conventionally, the detection of T. castenaum in the food processing industry is carried out by acid hydrolysis and staining methods which are not precise and time consuming. Experimental approach. Considering the importance of a quick and effective method, a qPCR-based approach was developed and elucidated in this study. The mitochondrial cytochrome oxidase I (mtCOI) gene was identified as a target due to the abundance in the pest. Specific primers were designed against the target gene by primer premier software and amplified in a qPCR. Results and conclusions. This developed method is capable of detecting all the ontogenic stages of T. castaneum in stored wheat flour. Earlier experiments had demonstrated that about 20 µg of DNA can be obtained from 2.2 mg of insects, to quantify the infestation levels the Ct values obtained from known samples were subjected to regression analysis and expressed as adult equivalents. In the unknown samples tested, the infestation was calculated as 1.74 and 0.046 adult insects in 5 g of wheat flour. The maximum permissible limit of insect fragments in flour is 75 insect fragments or approximately 3 adults per 50 g of flour as per FDA. Hence, by adopting this new method, it is possible for the warehouse operators to arrive at a decision to proceed with efficient management practices were wheat flour is stored. Also, this method can be ratified by government agencies associated with international business to ascertain whether the wheat flour meets the standards set by the respective country before subjecting to foreign trade. Novelty and scientific contribution. This study is the first of its kind in the detection and quantification for T. castaneum in milled products. So far only conventional methods are employed to assess the presence of the pest and manual counting of fragments are practiced to quantify the infestation levels. The developed qPCR method is faster, reliable and can be employed in milling industries, Bakery industries, food processing plants and foreign trade units for critical detection and quantification T. castaneum pest infestation.

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Creating Value of Agro-Industrial Wastes

KnE Life Sciences ◽

10.18502/kls.v4i2.1655 ◽

2018 ◽

Vol 4 (2) ◽

pp. 34

Author(s):

Nafis Khuriyati ◽

Didik Purwadi ◽

Ibnu Wahid F.A. ◽

Kartika Fitriani ◽

I Putu Eldwin I.D.

Keyword(s):

Product Development ◽

Functional Properties ◽

Food Processing ◽

Food Production ◽

Food Product ◽

Mineral Nutrients ◽

Industrial Wastes ◽

Food Processing Industry ◽

Processing Industry ◽

Food Product Development

Food processing industry as a kind of agro-industry generates a large amount of waste. These wastes have potential since the contain vitamins, mineral nutrients, and other compounds with functional properties. This paper addresses the wastes generated from processing jackfruit and tuna industries. It was observed that the product development is an important role for creating the value of agro-industrial wastes. The wastes can be used as valuable resources for food production. Jackfruit seed and tuna skin were processed into nutritional foods. Keywords: Agro-Industrial Wastes; Food; Product Development; Value

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Water in the Mendoza, Argentina, food processing industry: water requirements and reuse potential of industrial effluents in agriculture

Ambiente e Agua - An Interdisciplinary Journal of Applied Science ◽

10.4136/ambi-agua.1771 ◽

2016 ◽

Vol 11 (2) ◽

pp. 279

Author(s):

Alicia Elena Duek

Keyword(s):

Food Processing ◽

Management Practices ◽

Soft Drink ◽

Industrial Effluents ◽

Sodium Concentration ◽

Food Processing Industry ◽

Processing Industry ◽

High Sodium ◽

Processing Plants ◽

Secondary Information

This paper estimates the volume of water used by the Mendoza food processing industry considering different water efficiency scenarios. The potential for using food processing industry effluents for irrigation is also assessed. The methodology relies upon information collected from interviews with qualified informants from different organizations and food-processing plants in Mendoza selected from a targeted sample. Scenarios were developed using local and international secondary information sources. The results show that food processing plants in Mendoza use 19.65 hm3 of water per year; efficient water management practices would make it possible to reduce water use by 64%, i.e., to 7.11 hm3. At present, 70% of the water is used by the fruit and vegetable processing industry, 16% by wineries, 8% by mineral water bottling plants, and the remaining 6% by olive oil, beer and soft drink plants. The volume of effluents from the food processing plants in Mendoza has been estimated at 16.27 hm3 per year. Despite the seasonal variations of these effluents, and the high sodium concentration and electrical conductivity of some of them, it is possible to use them for irrigation purposes. However, because of these variables and their environmental impact, land treatment is required.

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Microcomputer Control of Commercial Citrus Taste Evaporators

ASME 1981 Citrus Engineering Conference ◽

10.1115/cec1981-2705 ◽

1981 ◽

Cited By ~ 1

Author(s):

C. S. Chen ◽

R. D. Carter ◽

C. J. Deimling ◽

E. S. Moisa

Keyword(s):

United States ◽

Energy Saving ◽

Food Processing ◽

The United States ◽

Food Processing Industry ◽

Processing Industry ◽

The research of seed reproduction peculiarities of wild-growing Paeonia L. genus and perspectives of using peony seeds in food-processing industry

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/845/1/012002 ◽

2021 ◽

Vol 845 (1) ◽

pp. 012002

Author(s):

O A Rudaya ◽

N N Chesnokov ◽

I B Kirina ◽

Z N Tarova ◽

L V Bobrovich ◽

...

Keyword(s):

Food Processing ◽

Food Industry ◽

Unsaturated Fatty Acids ◽

Food Product ◽

Industrial Complex ◽

Food Processing Industry ◽

Processing Industry ◽

Peroxidase Enzyme ◽

Safe Food ◽

Seed Propagation

Abstract Vegetable oil is essential in everyday life of people. Lately, peonies are being widely used in food-processing industry of China – the seeds are processed for oil which is actively used as a food product, containing more than 90% unsaturated fatty acids. The problem of healthy eating is becoming more and more urgent. The task of Russian Federation science and all branches of AIC (agro-industrial complex) is to satisfy the physiological requirements of population in high-quality, biologically complete and safe food products. Production of peony oil in Russia would be of great importance for the economy of our country, as it is ecologically pure and safe food product for human health. In the article we researched the peculiarities of seed propagation and possible reasons for seed dormancy in some Paeonia L. genus. We carried out some bio-chemical tests in order to define the content of peroxidase enzyme, lignin and cellulose in seed peel. We also examined the intensity of photosynthesis and transpiration in 5 species of Paeonia L. genus: P. tenuifolia L., P. suffruticosa Andrews, P. lactiflora Pall., P. anomala L., P. mlokosewitschii Lomak. It was defined that the highest photosynthesis intensity can be observed in P. tenuifolia L. (86.1 mg/dm2h). Then P. mlokosevitschii Lomak. (65.1 mg/dm2h), P. suffruticosa Andrews. (59.3 mg/dm2h), P. anomala L. (32.8 mg/dm2h), P. lactiflora Pall. (2.15 mg/dm2h) follow. The examined species of Paeonia L. genus have high indices of photosynthesis intensity, and are able to adapt to changes in environment. The photosynthesis intensity is known to be one of the most important indices of high seed productivity and yielding capacity. We recommend using peony seeds in food industry for production of quality peony oil.

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Indicators of product quality: faith labels as branding tools

Innovative Marketing ◽

10.21511/im.12(2).2016.04 ◽

2016 ◽

Vol 12 (2) ◽

pp. 28-31

Author(s):

Dana-Nicoleta Lascu ◽

Christopher Cotter ◽

Mari Sato ◽

Timothy Wing

Keyword(s):

Food Processing ◽

Islamic Law ◽

The United States ◽

Jel Classification ◽

Food Marketing ◽

Jewish Law ◽

Food Processing Industry ◽

Processing Industry ◽

Quality Product ◽

Halal And Kosher Foods

Halal and kosher foods are a growing sector in the food processing industry (Maddock, 2014). While halal and kosher labels primarily target Muslim and Jewish consumers adhering to laws that govern the production of “pure, safe, acceptable foods, consumers who do not follow either religion are increasingly showing a preference for foods with a halal or kosher label” (Maddock, 2014). This study attempts to assess whether consumers in the United States who do not follow either religion may perceive halal or kosher labels to signal a higher quality product. The study explores consumers’ understanding of the halal and kosher process, and attempts to identify the determinants of their assessments. Keywords: faith branding, kosher, halal, Islamic law, Jewish law, food marketing. JEL Classification: M31, K00

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