Paper 8: The Effects of the 1963 Weights and Measures Act on the Design of Packaging Machinery

1966 ◽  
Vol 181 (5) ◽  
pp. 19-25
Author(s):  
N. E. Sillett
Keyword(s):  
Food Products ◽  
Volume Filling ◽  
Weights And Measures ◽  
The Past ◽  
Machine Manufacturer ◽  
Specific Part

Schedule 4 of the Weights and Measures Act 1963 sets out definite requirements that must be met by producers of pre-packed food products. In the past, miscellaneous products, other than foods, have been retailed in packs or containers which were not required to carry an indication of amount of product by weight or volume. The Act now makes this necessary. Schedule 4, Parts 1–12, of the Act cover the regulations applied to food products. Since it is not possible within the scope of this paper to deal with each specific part of Schedule 4, it is intended to discuss generally the sections covered by the following packaging methods: (a) liquid filling; (b) dry goods filling. The parts of Schedule 4 covered under ( a) will be (5) Milk and (6) Intoxicating liquor. Parts 8, 9, and 10 will be covered under ( b). The four basic methods of liquid filling, namely vacuum, measured dosing, gravity, and pressure, will be described. Under the heading of ‘dry goods filling’, counting, volume filling, and weighing will be discussed. The author will explain how packer and machine manufacturer have been able to comply with the regulations without extensive redesign of existing equipment, either in use or on the market. Various methods by which increased speeds may be obtained whilst the requirements of the Act are still met, will be described.

Disciplining Polenta: A Parody on the Politics of Saving Food

2020 ◽  
Vol 20 (2) ◽  
pp. 1-11
Author(s):  
Zachary Nowak ◽  
Bradley M. Jones ◽  
Elisa Ascione
Keyword(s):  
Food Products ◽  
Social Value ◽  
Traditional Food ◽  
Traditional Foods ◽  
Time And Space ◽  
Historical Sources ◽  
Scholarly Literature ◽  
Identity Creation ◽  
The Past ◽  
The Social

This article begins with a parody, a fictitious set of regulations for the production of “traditional” Italian polenta. Through analysis of primary and secondary historical sources we then discuss the various meanings of which polenta has been the bearer through time and space in order to emphasize the mutability of the modes of preparation, ingredients, and the social value of traditional food products. Finally, we situate polenta within its broader cultural, political, and economic contexts, underlining the uses and abuses of rendering foods as traditional—a process always incomplete, often contested, never organic. In stirring up the past and present of polenta and placing it within both the projects of Italian identity creation and the broader scholarly literature on culinary tradition and taste, we emphasize that for so-called traditional foods to be saved, they must be continually reinvented.

scholarly journals Navigare necesse est, vivere non est necesse: razmišljanja o prapovijesnoj plovidbi Mediteranom i Jadranom

2017 ◽  
Vol 9 (1) ◽  
Author(s):  
Marcel Burić ◽  
Tihomila Težak Gregl
Keyword(s):  
Indirect Evidence ◽  
Late Neolithic ◽  
Aeolian Islands ◽  
The Past ◽  
The Mediterranean ◽  
Specific Part

In the past fifteen years we have substantially improved our knowledge of the seafaring expeditions in the Mediterranean, based either on the indirect evidence of the navigation or on what we know about the earliest such ventures. This paper presents an overview of what is known about the earliest navigation in the Mediterranean and considers the origin of the first such ventures in the Adriatic as a specific part of the Mediterranean. It focuses on the problem of the navigation between the Italic and Croatian coasts, tackling the possibility of such maritime expeditions based on the distribution of the obsidian from the Aeolian Islands. It also ponders on the practical aspects of the use of sailing vessels in the Late Neolithic. 

scholarly journals Fraud in Animal Origin Food Products: Advances in Emerging Spectroscopic Detection Methods over the Past Five Years

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 1069 ◽  
Author(s):  
Abdo Hassoun ◽  
Ingrid Måge ◽  
Walter F. Schmidt ◽  
Havva Tümay Temiz ◽  
Li Li ◽  
...  
Keyword(s):  
Analytical Techniques ◽  
Food Products ◽  
Alternative Methods ◽  
Detection Methods ◽  
Animal Origin ◽  
Spectroscopic Techniques ◽  
Food Fraud ◽  
The Past ◽  
Art Research ◽  
Animal Origin Food

Animal origin food products, including fish and seafood, meat and poultry, milk and dairy foods, and other related products play significant roles in human nutrition. However, fraud in this food sector frequently occurs, leading to negative economic impacts on consumers and potential risks to public health and the environment. Therefore, the development of analytical techniques that can rapidly detect fraud and verify the authenticity of such products is of paramount importance. Traditionally, a wide variety of targeted approaches, such as chemical, chromatographic, molecular, and protein-based techniques, among others, have been frequently used to identify animal species, production methods, provenance, and processing of food products. Although these conventional methods are accurate and reliable, they are destructive, time-consuming, and can only be employed at the laboratory scale. On the contrary, alternative methods based mainly on spectroscopy have emerged in recent years as invaluable tools to overcome most of the limitations associated with traditional measurements. The number of scientific studies reporting on various authenticity issues investigated by vibrational spectroscopy, nuclear magnetic resonance, and fluorescence spectroscopy has increased substantially over the past few years, indicating the tremendous potential of these techniques in the fight against food fraud. It is the aim of the present manuscript to review the state-of-the-art research advances since 2015 regarding the use of analytical methods applied to detect fraud in food products of animal origin, with particular attention paid to spectroscopic measurements coupled with chemometric analysis. The opportunities and challenges surrounding the use of spectroscopic techniques and possible future directions will also be discussed.

Evaluation of the effect of selected social and demographic criteria on the frequency of the consumption of lunch and products purchased at school by pupils

2017 ◽  
Vol 86 (2) ◽  
pp. 148
Author(s):  
Małgorzata Kwiatkowska ◽  
Zbigniew Walczak ◽  
Agata Wawrzyniak
Keyword(s):  
Dietary Habits ◽  
Food Products ◽  
Overweight And Obesity ◽  
Dietary Behaviour ◽  
Survey Questionnaire ◽  
The Past ◽  
Vending Machines ◽  
Research Material ◽  
Unbalanced Diet ◽  
At Home

Introduction. The research shows that eating disorders currently occur in 22% of girls and 28% of boys. Such high overweight and obesity rates are often caused by unbalanced diet, low nutritional awareness of students and parents and, in consequence, bad nutritional habits developed at home. Nutritional awareness of mothers can affect the  dietary behaviour and choices of children and, in consequence, their proper nutritional status. Aim. The aim of the research was to evaluate the frequency of the consumption of breakfast and lunch prepared at home and the frequency of purchases in school shops and vending machines in relation to the child’s sex and the mother’s educational level.Material and Methods. The research material consisted of a survey questionnaire from 76 children aged 9 years, containing questions related to the frequency of consuming breakfast and lunch prepared at home, the frequency of purchasing food products in school shops/vending machines in the past three months and the types of those products.Results. On the basis of conducted research, it was found that the sex of a child did not have any effect on the number of meals consumed (p = 0.14), the frequency of consuming breakfast at home (p = 0.44), the frequency of consuming lunch (brought from home) at school (p = 0.46), or the frequency of purchasing products in school shops/vending machines (p = 0.50). It was found that mothers’ educational level had an effect on dietary habits of children (p < 0.001). Children of mothers with vocational education significantly more often did not consume breakfast at home. Mother’s education also showed a statistically significant effect on the frequency of consuming lunch at school (p = 0.02) and the frequency of purchasing food products in school shops (p < 0.001).Conclusions. The frequency of consuming breakfast and lunch and the frequency of buying food products in school shops/vending machines was significantly statistically dependent on the mother’s level of education.

scholarly journals Detection of unlabelled gluten in meat products and gluten-free flour by PCR and ELISA methods

2021 ◽  
Vol 854 (1) ◽  
pp. 012047
Author(s):  
E V Kryuchenko ◽  
I M Chernukha ◽  
Yu A Kuzlyakina ◽  
V S Zamula
Keyword(s):  
Food Industry ◽  
Meat Products ◽  
Food Products ◽  
Meat Industry ◽  
Gluten Free ◽  
Wheat Protein ◽  
Free Products ◽  
Gluten Intolerance ◽  
The Past

Abstract Over the past decade, there has been an increase in the prevalence of gluten intolerance. Since wheat protein is widely used in the food industry, in particular in the meat industry, consumers prone to gluten intolerance should be aware of its presence in food products through the information on the label. Often, however, unintentional contamination of gluten-free products occurs. The aim of this study was to study the prevalence and level of gluten contamination of meat products and gluten-free flour used for the production of Russian-made meat products, which do not contain ingredients containing gluten. To determine gluten, PCR and ELISA methods were used. In four of the nine tested samples, gluten was found at a level exceeding 20 mg/kg.

scholarly journals РЕСПУБЛИКА БУРЯТИЯ В РОССИЙСКО-МОНГОЛЬСКОЙ ТОРГОВЛЕ

2020 ◽  
Vol 57 (4) ◽  
pp. 35-43
Author(s):  
В. О. Намжилова
Keyword(s):  
Foreign Trade ◽  
Food Products ◽  
Russian Regions ◽  
Regional Trade ◽  
Trade Relations ◽  
The Past ◽  
Trade Turnover ◽  
The Republic ◽  
Regional Authorities ◽  
Business Ties

В статье представлен анализ динамики внешнеторговых связей Республики Бурятия с Монголией за последнее десятилетие. Рассмотрено как участие региона в формировании российско-монгольского товарооборота, так и место Монголии во внешнеторговых связях республики. В товарной структуре региональной торговли с Монголией обозначен тренд расширения номенклатуры экспорта и импорта, главным образом за счёт продуктов питания. Отмечается вовлечение во внешнеторговые связи малого и среднего бизнеса при поддержке региональных властей. Отдельно рассмотрена транспортно-логистическая среда в Республике Бурятия, где консолидируется значительная часть следующих в Монголию грузов со всех российских регионов. Ключевые слова: российско-монгольская торговля, Республика Бурятия, Монголия, экспорт продуктов питания; развитие деловых связей, автомобильные и железнодорожные грузоперевозки. The article presents the analysis of the dynamics of foreign trade relations between the Republic of Buryatia and Mongolia over the past decade. Both the participation of the region in the formation of the Russian-Mongolian trade turnover and the place of Mongolia in the republic's foreign trade relations have been reviewed. In the commodity structure of regional trade with Mongolia, there is a trend towards expanding the range of exports and imports, mainly due to food products. Involvement of small and medium-sized businesses in foreign trade with the support of regional authorities is noted. The transport and logistics environment in the Republic of Buryatia is considered separately; a significant part of cargoes arriving from all Russian regions is consolidated here. Keywords: Russian-Mongolian trade, the Republic of Buryatia, Mongolia, export of food products, development of business ties, road and rail freight.

scholarly journals Overview on Untargeted Methods to Combat Food Frauds: A Focus on Fishery Products

2018 ◽  
Vol 2018 ◽  
pp. 1-13 ◽  
Author(s):  
Giuseppina M. Fiorino ◽  
Cristiano Garino ◽  
Marco Arlorio ◽  
Antonio F. Logrieco ◽  
Ilario Losito ◽  
...  
Keyword(s):  
High Throughput ◽  
Raw Materials ◽  
Food Products ◽  
Specific Information ◽  
Large Database ◽  
Case Methods ◽  
The Past ◽  
Fishery Products ◽  
Methodological Approaches ◽  
Chemometric Tools

Authenticity and traceability of food products are of primary importance at all levels of the production process, from raw materials to finished products. Authentication is also a key aspect for accurate labeling of food, which is required to help consumers in selecting appropriate types of food products. With the aim of guaranteeing the authenticity of foods, various methodological approaches have been devised over the past years, mainly based on either targeted or untargeted analyses. In this review, a brief overview of current analytical methods tailored to authenticity studies, with special regard to fishery products, is provided. Focus is placed on untargeted methods that are attracting the interest of the analytical community thanks to their rapidity and high throughput; such methods enable a fast collection of “fingerprinting signals” referred to each authentic food, subsequently stored into large database for the construction of specific information repositories. In the present case, methods capable of detecting fish adulteration/substitution and involving sensory, physicochemical, DNA-based, chromatographic, and spectroscopic measurements, combined with chemometric tools, are illustrated and commented on.

scholarly journals The Representation of Baba-Nyonya Cuisine in the Context of Halal Tourism Industry in Malacca, Malaysia

Humanus ◽  
2020 ◽  
Vol 19 (1) ◽  
pp. 61
Author(s):  
Tuti Elfrida ◽  
Syafiq Akmal Sazali ◽  
Muhammad Nasirin Abu Bakar
Keyword(s):  
Hospitality Industry ◽  
Food Products ◽  
Tourism Industry ◽  
Tourism Destination ◽  
Fast Growing ◽  
The Past ◽  
Assurance System ◽  
Tourism And Hospitality Industry ◽  
Tourism And Hospitality

Culinary becomes one of the fast growing industries along with the development of tourism. The Baba-Nyonya or Peranakan foods is one of Malacca's distinctive dishes as a form of acculturation of Chinese and Malaysian culture which presents to complement the diversity of attractions and services in the Malaysian tourism and hospitality industry. Several Baba-Nyonya restaurants are available in Malacca and most are located in Bandar Hilir, where the Peranakan community lived in the past. Baba-Nyonya restaurants emerge to have contribution to the development of Malaysia as Halal Tourism Destination. This research then finds a form of representation of Baba-Nyonya foods in an effort to provide halal products and services in Malacca, Malaysia. Through observation, interviews, and literature studies it is known that some restaurants are starting to change food menus from pork menus to pork-free menus. Although they do not hold halal certificates, they are categorized as Muslim-friendly Baba-Nyonya Restaurants and visited by Muslim customers. The restaurant does not have pork on its menu, but chicken, duck, seafood and vegetables. Also, there is one Baba-Nyonya restaurant who has obtained a halal kitchen certificate and a certificate of cleanliness application, so that it can be a reference in the Halal system and industry. The establishment of a halal assurance system can also be pursued in order to further enhance the confidence of Muslim customers of the Baba-Nyonya food products consumed.

scholarly journals Effects of Pulsed Electric Fields and Ultrasound Processing on Proteins and Enzymes: A Review

Processes ◽  
2021 ◽  
Vol 9 (4) ◽  
pp. 722
Author(s):  
Sai Kranthi Vanga ◽  
Jin Wang ◽  
Shesha Jayaram ◽  
Vijaya Raghavan
Keyword(s):  
Electric Fields ◽  
Food Products ◽  
Processing Methods ◽  
The Past ◽  
Nonthermal Processing ◽  
Alternative Processing ◽  
Wide Range ◽  
Quality Product ◽  
Increasing Demand ◽  
Natural Flavors

There is increasing demand among consumers for food products free of chemical preservatives, minimally processed and have fresh-like natural flavors. To meet these growing demands, the industries and researchers are finding alternative processing methods, which involve nonthermal methods to obtain a quality product that meets the consumer demands and adheres to the food safety protocols. In the past two decades’ various research groups have developed a wide range of nonthermal processing methods, of which few have shown potential in replacing the traditional thermal processing systems. Among all the methods, ultrasonication (US) and pulsed electric field (PEF) seem to be the most effective in attaining desirable food products. Several researchers have shown that these methods significantly affect various major and minor nutritional components present in food, including proteins and enzymes. In this review, we are going to discuss the effect of nonthermal methods on proteins, including enzymes. This review comprises results from the latest studies conducted from all over the world, which would help the research community and industry investigate the future pathway for nonthermal processing methods, especially in preserving the nutritional safety and integrity of the food.

scholarly journals Discussion: the futures of global history

2018 ◽  
Vol 13 (1) ◽  
pp. 1-21 ◽  
Author(s):  
Richard Drayton ◽  
David Motadel
Keyword(s):  
White Men ◽  
Global History ◽  
Short History ◽  
National History ◽  
Weights And Measures ◽  
The Past ◽  
History Of

AbstractGlobal history has come under attack. It is charged with neglecting national history and the ‘small spaces’ of the past, with being an elite globalist project made irrelevant by the anti-globalist politics of our age, with focusing exclusively on mobile people and things, and with becoming dangerously hegemonic. This article demonstrates that global history is intertwined with the histories of the nation and the local, individuals, outsiders, and subalterns, and small and isolated places. Moreover, global history has directly addressed immobility and resistances to flow, and remains relatively weak in the discipline, versus the persistent dominance everywhere of national history. The article offers a new short history of the rise of the contemporary idiom of global history, and a prospect for a future in which scholars may find, through collaboration, alternatives to the European weights and measures of the past, and to the dominance of Anglophone historians. It argues that we should no more reverse the ‘global turn’ than we should return history’s gaze only to propertied white men. Rather than a retreat from global history, we need it more than ever to fight against myths of imperial and national pasts, which often underpin nationalist populisms.

Sign in / Sign up

Export Citation Format

Share Document