scholarly journals Microcomputer Control of Commercial Citrus Taste Evaporators

Author(s):  
C. S. Chen ◽  
R. D. Carter ◽  
C. J. Deimling ◽  
E. S. Moisa

Food processing (and related industries) ranks sixth among all major industrial groups in the utilization of energy in the United States (16). Because of this high ranking, the food processing industry is included in government sponsored programs to conserve energy. These programs often support the demonstration of some energy saving techniques in a typical food plant as an example for the industry. Paper published with permission.

1975 ◽  
Vol 97 (2) ◽  
pp. 131-139
Author(s):  
E. B. Dahlin ◽  
R. M. Bakke

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.


2016 ◽  
Vol 12 (2) ◽  
pp. 28-31
Author(s):  
Dana-Nicoleta Lascu ◽  
Christopher Cotter ◽  
Mari Sato ◽  
Timothy Wing

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


2011 ◽  
Vol 3 (3) ◽  
pp. 80-81 ◽  
Author(s):  
S. Saravanan S. Saravanan ◽  
◽  
Dr. V. Mohanasundaram Dr. V. Mohanasundaram

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