Problems and Opportunities in the Use of Reconditioned Steel Drums

1984 ◽  
Author(s):  
J. M. Murphy
Keyword(s):  
Food Industry ◽  
Liquid Product ◽  
Large Degree ◽  
Storage Tanks ◽  
Processing Industry ◽  
Tank Farm ◽  
Tank Storage ◽  
Bulk Tank ◽  
Steel Drums ◽  
Plant Storage

The title of this paper is an attempt to be completely candid. No one will argue that the engineer in the citrus processing industry often associates the use of reconditioned steel drums with problems, and we should acknowledge that. Some of these problems, of course, derive from using steel drums for a purpose to which they are not well-suited, and for which they were not really designed. In-plant storage of massive amounts of FCOJ inventory is the best example. That application has been properly taken over, in large degree, by installation in most plants of bulk tank farm storage as is found in almost every other major food industry with a liquid product. The concentrate industry grew so fast during the Fifties and Sixties that it simply took a while before the technology and systems were developed for the logical addition of bulk tank storage. Tanks of course are wonderful things — that is, if the valves don’t leak, and if the product temperature doesn’t get too high, and of course if the manhole covers stay intact! Paper published with permission.

THE CARBON DIOXIDE CONTENT OF MILK DURING HANDLING, PROCESSING AND STORAGE AND ITS EFFECT UPON THE FREEZING POINT1

1964 ◽  
Vol 27 (2) ◽  
pp. 38-41 ◽  
Author(s):  
A. C. Smith
Keyword(s):  
Freezing Point ◽  
Vacuum Treatment ◽  
Milk Samples ◽  
Bulk Tank ◽  
Sufficient Magnitude ◽  
Processing And Storage ◽  
Reduction Of Co2 ◽  
And Storage ◽  
Plant Storage ◽  
Made In

Summary Milk samples obtained from a bulk tank at the conclusion of each of four milking periods, subsequently from a plant storage tank, and after processing and storage for 0, 2, and 4 days were analyzed for CO2 content and freezing point. Changes in CO2 content which occurred during storage of raw or pasteurized milk, handling or pasteurization were not of sufficient magnitude to alter significantly the freezing point. Therefore, the use of the freezing point as a means of detecting adulteration of milk with water should not be complicated by normal handling, processing and storage of milk. The significant reduction of CO2 which occurred during vacuum treatment of milk resulted in a rise in its freezing point. Allowances for this change should be made in adulteration determinations.

Is China's dairy processing industry oligopolistic and/or oligopsonistic?

2014 ◽  
Vol 6 (4) ◽  
pp. 644-653 ◽  
Author(s):  
Jiawu Dai ◽  
Xiuqing Wang
Keyword(s):  
Market Power ◽  
Food Industry ◽  
Dairy Farm ◽  
Raw Milk ◽  
Processing Industry ◽  
New Approach ◽  
Content Type ◽  
Dairy Processing ◽  
Primal Dual ◽  
Oligopsony Power

Purpose – Complaints about lower agricultural farm-gate price and higher consumer price have emerged in China in recent years. The large gap between dairy farm-gate price and consumer price gives rise to worries that China's dairy industry is characterized by strong degree of oligopoly. The purpose of this paper is to take the dairy processing industry as an epitome of China's food industry, and use a new approach to investigate whether it is oligopolistic and/or oligopsonistic. Design/methodology/approach – Based on a new proposed Primal-Dual Solow Residual model, the authors first test the hypothesis that there are significant oligopoly and oligopsony powers in China's dairy sector, and the latter is stronger. The authors then turn to measure these two kinds of market power using regressions of the model. Findings – The estimation results show that firms in the sector have both strong oligopoly and oligopsony power, but the latter is stronger than the former. Meanwhile, with the continuous reinforcement of competition in China's dairy sector, market power in both the upstream and downstream has decreased slightly. Originality/value – This paper is the first to simultaneously test oligopoly and oligopsony power in China's dairy sector. The empirical results explicitly imply that more attention should be paid to the raw milk purchase market.

scholarly journals Green Marketing Practices: Its Antecedents and Impact on Quality in Indian Food Processing Industry

2019 ◽  
Vol 8 (3S2) ◽  
pp. 89-97
Keyword(s):  
Factor Analysis ◽  
Food Processing ◽  
Food Industry ◽  
Consumer Preferences ◽  
Green Marketing ◽  
Survey Method ◽  
Food Processing Industry ◽  
Processing Industry ◽  
Environmental Preservation ◽  
Indian Food

Green marketing initiatives focus on the values and efforts that various companies incorporate into their marketing portfolio. This study analyses the green marketing process and practices prevalent in the food industry of India. Green marketing, along with greening the product and the firm by converting the 4Ps (price, product, promotion and place) of marketing into 4Ps of green marketing, involves a careful understanding of consumer preferences and purchase decision process. An in-depth review of the recent literature indicates that most of the aspects of green marketing align synergistically with the framework in the developed nations and, though it may appear to lag behind momentarily, it is catching-up quickly among Asian countries, including India. With the conscious-consumer at the helm, green marketing is increasingly viewed as a relevant marketing strategy in India towards sustainable development of the food industry. A questionnaire-based survey method was used for the data collection from food companies in India. The data were analyzed using exploratory factor analysis and confirmatory factor analysis was also performed. It was found after analysis that the green marketing practices were positively associated with the product quality. It was also found that the green marketing practices have a positive significant impact on the environmental preservation. Hence, it can be suggested that green marketing practices lead to environmental preservation. In the long-term, both the consumers and the food processing industry stand to benefit greatly from such green marketing initiatives and awareness but the policies and strategies need to be formulated and implemented accordingly.

scholarly journals DIRECTIONS OF ACCOUNTING AND ANALYTICAL PROVISION FOR THE INVESTMENT IN INNOVATIONS OF FOOD INDUSTRY ENTERPRISES

2019 ◽  
Vol 3 (43) ◽  
pp. 36-54
Author(s):  
Nina Dorosh ◽  
Alina Snetkova
Keyword(s):  
Economic Development ◽  
Financial Reporting ◽  
Food Industry ◽  
Large Scale ◽  
Accounting Standards ◽  
State Level ◽  
Innovation Activity ◽  
Processing Industry ◽  
Industrial Enterprises ◽  
Innovation Potential

Nowadays, innovation activity is becoming the most important factor of economic development. The scale and effectiveness of innovation are the major contributing items, which determine the level of socio-economic development of the country and its national security. The large-scale and multi-vector changes of recent decades have transformed a significant part of the world's socio-economic processes. The speed of change has significantly accelerated, and competitiveness is increasingly determined by innovations. There is a need to study the innovative component of investment. Ukraine faces objectively necessary investment processes for transition to an innovative model of development. Taking into account these trends, the question about the theoretical coverage of the main approaches and the display of information on the costs of innovation of enterprises in Ukraine, adhering to national and international accounting standards, becomes of particular urgency. Thus, the author considers the accounting and analytical support issues of innovative activity of enterprises of the processing industry, in particular, the food industry of Ukraine. A thorough analysis of approaches to the interpretation of the definition of "innovation" has been conducted. Component analysis of national and international statistical indicators of Ukraine's innovation potential has been carried out. The dynamics of the introduction of innovations in industrial enterprises by types of activities and directions of innovations is presented. The features of cost accounting for innovations in processing enterprises (on the example of enterprises of the food industry) were investigated and accounting approaches were adopted for ensuring the costs of innovations and R & D taking into account the accounting standards and international financial reporting standards. Specific objects of accounting, accounts of synthetic and analytical accounting are outlined. The author has proved that the use of the proposed approaches to accounting for investment in innovations requires additional regulation both at the state level and at the enterprise level. The measures for improving the accounting of investments in innovations of the enterprises of the processing industry are proposed, and the creation of a unified method of accounting for the costs of innovations is proposed.

scholarly journals INCREASE IN ENVIRONMENTAL EFFICIENCY OF THE ENTERPRISES OF THE FOOD INDUSTRY ON THE BASIS OF DEVELOPMENT OF THE STIMULATING ECONOMIC MECHANISMS

2021 ◽  
Vol 1 (6) ◽  
pp. 243-247
Author(s):  
A.V. Romanov ◽  
◽  
K.P. Kolotyrin
Keyword(s):  
Food Industry ◽  
Environmental Safety ◽  
The State ◽  
Environmental Efficiency ◽  
Industrial Complex ◽  
Nature Protection ◽  
Processing Industry ◽  
Fixed Assets ◽  
Agroindustrial Complex ◽  
Economic Tools

The problems of ensuring environmental safety of the enterprises of food and processing industry of agroindustrial complex on the basis of the stimulating economic tools are considered. Need of attraction of investments into the sphere of modernization of the equipment as the outdated equipment is not capable to ensure environmental safety of technological processes at the enterprises of food and processing industry is proved in article. In this regard the possibility of involvement of both the state, and private institutes to a problem of increase in environmental efficiency of processing of agricultural products is considered. Special attention is paid to such modern tool as public-private partnership at implementation of nature protection projects in food and processing industry of agrarian and industrial complex. Use of this tool will allow not to increase investment attractiveness of projects on modernization of fixed assets in the food industry, but also will significantly reduce their risks due to effective management of them on the basis of optimum redistribution between participants. The state support will consist in implementation of various projects and programs and also compensation actions. Private structures will be able to get access to modern ecologically safe technologies on favorable terms. For the purpose of attraction of financial resources in projects on introduction of the modern equipment at the enterprises of food and processing industry of agro-industrial complex it is offered to use preferential crediting which will provide to investors additional incentives. Development of insurance tools at implementation of nature protection projects in food and processing industry will allow to minimize risks of inverters and to warn the probability of approach of adverse events, including ecological. Use of preferential taxation, in turn, will allow to reduce taxable base that will also favorably affect investment attractiveness of ecological projects in food and processing industry.

scholarly journals Saccharomyces cerevisiae growth kinetics study dairy byproduct

2013 ◽  
pp. 169-172
Author(s):  
Erika Sulyok ◽  
Györgyi Bró ◽  
János Tamás
Keyword(s):  
Food Industry ◽  
Low Cost ◽  
Organic Matter Content ◽  
Oxygen Demand ◽  
Optimization Methods ◽  
Matter Content ◽  
Kinetics Study ◽  
Storage Tanks ◽  
Milk Whey ◽  
By Products

By guess, annual volume of milk whey is 185–190 million tons and this volume probably will increase next years. Whey has significant biochemical oxygen demand due to its high organic matter content so whey as sewage is one of the most pollutant by-products in the food industry. Apart from environmental pollution, benefit of several whey constituents for human health is another reason to utilize whey. Corn and potato, as well as the processing of milk in the food industry in large quantities of by-products generated by low cost, substantial quantities of starch and lactic acid, which are due to high biological oxygen demand are considered as hazardous waste. Some of them are destroyed sewage storage tanks, and those products are excellent substrates for the growth of microorganisms could be. The traditional nutrient solution optimization methods are solution and time-consuming and are not able to determine the real optimum because of the interaction of factors involved.

THE MAIN DIRECTIONS OF IMPROVING THE COMPETITIVENESS OF THE DAIRY INDUSTRY OF THE KYRGYZ REPUBLIC

2019 ◽  
Vol 19 (4) ◽  
pp. 148-154
Author(s):  
Murat Abdiev ◽  
◽  
Altynai Zhoroeva ◽  
Aida Bekboeva ◽  
◽  
...  
Keyword(s):  
Research Methods ◽  
Economic Integration ◽  
Food Industry ◽  
Dairy Industry ◽  
Dairy Production ◽  
Kyrgyz Republic ◽  
Processing Industry ◽  
Milk Processing ◽  
The Subject ◽  
Methods Analytical

Based on a study of the competitive and export-oriented food industry and the Kyrgyz milk processing industry, the article suggests the main directions of their development. The subject of the study is the competitiveness of dairy production in the context of economic integration, and the aim of the study is to determine the main directions of increasing the competitiveness of dairy production in the Kyrgyz Republic. Research methods: analytical, monographic research.

CONDITION AND PROSPECTS OF THE MILK PROCESSING INDUSTRY IN THE KYRGYZ REPUBLIC

2019 ◽  
Vol 19 (3) ◽  
pp. 212-217
Author(s):  
Omurbek Imaraliev ◽  
◽  
Gulzat Kantoroeva ◽  
Gulumkan Attokurova ◽  
◽  
...  
Keyword(s):  
Research Methods ◽  
Food Industry ◽  
The State ◽  
Kyrgyz Republic ◽  
Development Research ◽  
Market Conditions ◽  
Processing Industry ◽  
Milk Processing ◽  
The Subject ◽  
Methods Analytical

The article analyzes the milk processing industry as a priority and competitive food industry and identifies problems in this industry, suggests directions for their development in the future. The subject of the research is the milk processing industry in market conditions, and the aim of the study is to assess the state of the milk processing industry and determine promising areas of development. Research methods: analytical, monographic research.

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