scholarly journals Creating Value of Agro-Industrial Wastes

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

Design of Autoclave Process Water Heat Recovery System

2013 ◽  
Vol 423-426 ◽  
pp. 2010-2013
Author(s):  
Hong Ling Wei ◽  
Pen Yu Wen ◽  
Luo Ji Shi
Keyword(s):  
Economic Efficiency ◽  
Natural Environment ◽  
Food Processing ◽  
Food Production ◽  
Heat Recovery ◽  
Food Processing Industry ◽  
Processing Industry ◽  
Autoclave Process ◽  
Recovery System ◽  
Heat Recovery System

Autoclave is widely used in the food processing industry. This article expounds a way of heat recovery system. The aim of the system is that after heat exchanging the water energy recycle use. The article also discusses the economic efficiency of the recycling use system, so as to improve the comprehensive benefits of food production enterprises, and to protect the natural environment.

Utilization of milk proteins as starting materials for other foodstuffs

1979 ◽  
Vol 46 (2) ◽  
pp. 369-376 ◽  
Author(s):  
Charles V. Morr
Keyword(s):  
Functional Properties ◽  
Food Processing ◽  
Milk Protein ◽  
Milk Proteins ◽  
Food Processing Industry ◽  
Processing Industry ◽  
Whey Protein Concentrates ◽  
Wide Range ◽  
Utilization Of Protein ◽  
The Subject

SUMMARYThe modern food-processing industry is placing more and more emphasis upon the utilization of protein ingredients to provide specific functional properties to a wide range of formulated foods. Isolated milk protein products represent an important and valuable source of protein ingredients due to their recognized superior nutritional, organoleptic and functional properties. This paper provides up-to-date information on the quantities, production processes, composition, general properties, and specific functional properties of the major milk protein products, e.g. caseinates, co-precipitates, lactalbumin, whey protein concentrates and milk blends. The subject of chemical and enzymic modification to improve certain functional properties of milk proteins is considered briefly.

scholarly journals The adjustment of agrarian business structure to the European agrarian structures during pre access period into the EU

2012 ◽  
Vol 48 (No. 8) ◽  
pp. 333-338
Author(s):  
V. Gozora
Keyword(s):  
Food Processing ◽  
Food Production ◽  
Main Attention ◽  
Food Processing Industry ◽  
Processing Industry ◽  
Agrarian Sector ◽  
Access Period ◽  
Agricultural Business ◽  
The Eu ◽  
Business Structure

The article deals with the preparation of the agricultural business structure for accession into the European agrarian structures in the pre-accession period. Main attention is devoted to the preparation of agrarian management and to changes in the macroeconomic area. From the viewpoint of the information mentioned above, the paper includes the explanation of the agrarian functions in the agrarian sector and prediction of the development of business base in the sectors of agriculture, food processing industry and services. The synthetic part deals with the integration and globalization tendencies in the agricultural and food production.

Human health risks from Chloramine-T use in food production and food processing industry: Co-induction of cytochrome P4504A1 and peroxisome proliferation

2017 ◽  
Vol 280 ◽  
pp. S110
Author(s):  
María-Rosa Martínez-Larrañaga ◽  
Irma Ares ◽  
José-Luis Rodríguez ◽  
Marta Martínez ◽  
Arturo Anadon ◽  
...  
Keyword(s):  
Human Health ◽  
Health Risks ◽  
Food Processing ◽  
Food Production ◽  
Peroxisome Proliferation ◽  
Food Processing Industry ◽  
Processing Industry ◽  
Human Health Risks ◽  
Chloramine T

scholarly journals Ozone as a disinfectant in the food industry

Meso ◽  
2017 ◽  
Vol 19 (4) ◽  
pp. 346-352
Author(s):  
Martin Dobeic
Keyword(s):  
Human Health ◽  
Food Processing ◽  
Food Production ◽  
Food Industry ◽  
Food Products ◽  
Food Processing Industry ◽  
Processing Industry ◽  
Microbiological Safety ◽  
Highly Effective

In the food processing industry disinfectants should ensure the quality and microbiological safety of food without the risks for the human health or environment. One of the potential and alternative less toxic disinfectants is the ozone. It is highly effective and environmentally acceptable disinfectant applicable on several places of food production premises, e.g. on equipment and directly on food products.

Instrumentation and Computer Control in the Food Processing Industry

1975 ◽  
Vol 97 (2) ◽  
pp. 131-139
Author(s):  
E. B. Dahlin ◽  
R. M. Bakke
Keyword(s):  
Growth Rate ◽  
Food Processing ◽  
Computer Control ◽  
Food Product ◽  
The United States ◽  
Product Lines ◽  
Food Processing Industry ◽  
Processing Industry ◽  
Processing Plants ◽  
Control Food

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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