scholarly journals Description of a New Methodology for Baking Products from Wheat and Rye Flour by the Sour Dough Method

2021 ◽  
Vol 31 (2) ◽  
pp. 291-303
Author(s):  
Igor Yu. Shelekhov
Keyword(s):  
Heat Treatment ◽  
Thermal Processing ◽  
Fast Food ◽  
Food Industry ◽  
Bakery Products ◽  
Fast Food Industry ◽  
Heating Unit ◽  
Rye Flour ◽  
The Individual ◽  
Screen Printing Technology

Introduction. The article presents the results of a study of using various methods for thermal processing of bakery products. It is shown that the infrared method is one of the most promising methods of heat treatment. The analysis showed that when combining different methods of heat treatment, the products retain their consumer qualities and the time of the technological cycle is reduced. The author proposes to use the method of thermal processing in the fast food industry. Materials and Methods. The subject of the study is a new method of thermal processing of bakery products made from wheat-rye flour using infrared radiation. For the study, a heating unit was manufactured in accordance with the patent for utility model No. 199820, where heating elements made using the grid-screen printing technology were installed; the performance of heating elements was controlled by a device with a PID controller of the TRM 148-T brand with an RS-485 interface. Results. The article shows that this method can be used to create a uniform product heating. The results of studies on the control of temperature conditions for baking bread are presented. It has been shown that the time of baking bread decreased by more than 25%, while the consumer quality of the product did not change. Discussion and Conclusion. The studies have shown that the use of the method for thermal processing opens up new opportunities for the fast food industry and other sectors of the national economy. The results of the study showed that together with a set of experimental data, this method will be possible to use in the individual sector and to carry out the intellectualization of the process of preparing various food products.

A Study on Determining The Factors Impacting Consumer Perception Regarding The Online Food Delivery Apps in Guwahati

GIS Business ◽  
2019 ◽  
Vol 14 (6) ◽  
pp. 521-542
Author(s):  
Saroj Kumar Koiri ◽  
Subhadeep Mukherjee ◽  
Smriti Dutta
Keyword(s):  
Fast Food ◽  
Food Industry ◽  
Food Preferences ◽  
Food Delivery ◽  
Consumer Perception ◽  
Fast Food Industry ◽  
The People ◽  
Indian Food ◽  
Consumer's Perception

Today, fast food industry is growing rapidly in India. It is getting adapted and also being upgraded according to Indian food requirements. Online food ordering apps and sites are developed in order to meet consumer’s expectations. With the changing food preferences and habits of the people, it is necessary to know what factors impact the consumer’s perception regarding online food delivery apps.

scholarly journals The McDonaldization of Academic Libraries?

2015 ◽  
Vol 76 (3) ◽  
pp. 339-352 ◽  
Author(s):  
Brian Quinn
Keyword(s):  
Academic Libraries ◽  
Fast Food ◽  
Food Industry ◽  
Fast Food Industry ◽  
University Of Maryland ◽  
The University

George Ritzer, a sociologist at the University of Maryland, has proposed an influential thesis that suggests that many aspects of the fast food industry are making their way into other areas of society. This article explores whether his thesis, known as the McDonaldization thesis, is applicable to academic libraries. Specifically, it seeks to determine to what extent academic libraries may be considered McDonaldized, and if so, what effect McDonaldization may be having on them. It also investigates some possible alternatives to McDonaldization, and their implications for academic libraries.

scholarly journals McDonald's — Much Maligned, But an Engine of Economic Development

2007 ◽  
Vol 7 (4) ◽  
pp. 1850123 ◽  
Author(s):  
Adrian E. Tschoegl
Keyword(s):  
United States ◽  
Economic Development ◽  
Fast Food ◽  
Food Industry ◽  
The United States ◽  
External Effects ◽  
Fast Food Industry ◽  
The Us ◽  
Per Se ◽  
Backward Linkages

Critics have excoriated the US fast-food industry in general, and McDonald's most particularly, both per se and as a symbol of the United States. However, examining McDonald's internationalization and development abroad suggests that McDonald's and the others of its ilk are sources of development for mid-range countries. McDonald's brings training in management, encourages entrepreneurship directly through franchises and indirectly through demonstration effects, creates backward linkages that develop local suppliers, fosters exports by their suppliers, and has positive external effects on productivity and standards of service, cleanliness, and quality in the host economies.

scholarly journals Multi-Unit Ownership in Franchising: Evidence from the Fast-Food Industry in Texas

2004 ◽  
Vol 35 (4) ◽  
pp. 747 ◽  
Author(s):  
Arturs Kalnins ◽  
Francine Lafontaine
Keyword(s):  
Fast Food ◽  
Food Industry ◽  
Fast Food Industry

Competitive service quality improvement (CSQI): a case study in the fast-food industry

2004 ◽  
Vol 4 (2) ◽  
pp. 75-84 ◽  
Author(s):  
Seok-hoon Lee ◽  
Yong-pil Kim ◽  
Nigel Hemmington ◽  
Deok-kyun Yun
Keyword(s):  
Quality Improvement ◽  
Service Quality ◽  
Fast Food ◽  
Food Industry ◽  
Fast Food Industry

scholarly journals A Factor Analytic Investigation of Electronic Word-of-Mouth towards Fast Food Industry in Sri Lanka

2020 ◽  
pp. 64-69
Author(s):  
Saraniya Devendra
Keyword(s):  
Factor Analysis ◽  
Sri Lanka ◽  
Fast Food ◽  
Food Industry ◽  
Word Of Mouth ◽  
Electronic Word Of Mouth ◽  
Positive Word ◽  
Fast Food Industry ◽  
Fast Food Restaurants ◽  
Positive Word Of Mouth

In modern marketing, the Fast Food Industry has experienced lots of changes. These changes have influenced both industries and the nature of the rivalry. Consequently, it is not shocking that these bread winners have been enforced in a puzzling situation to concentrate on their customers instead of positive word of mouth communication. One of the best ways that restaurants can be differentiated from others and accomplish competitive advantage is using positive word of mouth. Consequently, this research is contributed to the vital element that is influencing on Electronic Word-of-Mouth (EWOM) in selective Fast Food Restaurants. The data were collected from a convenience sample of 200 customers in Colombo Divisional Secretariat Division, Sri Lanka. The respondents provided the data utilizing a close-ended questionnaire. Exploratory Factor Analysis has been used to analyze the data and to draw the findings. From the factor analysis, it has been identified that four factors, namely Encouragement, In-depth explanation, Differentiation and Contacts, are the primary influencers. These four factors have combined variance of 55.411% of the decision regarding the adoption of Electronic Word-of-Mouth by Fast Food Restaurants to ensure strategic development.

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