scholarly journals Secondary Use of Raw Materials in Food Sector Enterprises in Poland

2021 ◽  
Author(s):  
Anna Zdyb
Keyword(s):  
Cost Effectiveness ◽  
Food Industry ◽  
Raw Materials ◽  
Computer Assisted ◽  
Food Sector ◽  
Secondary Use ◽  
Telephone Interviews ◽  
Closing The Loop ◽  
The Cost ◽  
By Products

Circular economy (CE) nowadays has a significant impact on economic development. Reusing by-products is one of the key components of the CE paradigm, particularly important in industries using biological raw materials for production. This subject is widely discussed in many publications in the field of economics, while the practical use is scarcely described. The aim of the study was to verify whether companies operating on the Polish food industry market are re-using by-products for further production, what are the benefits of such an approach and whether if it’s time for a new way of managing by-products. Computer-assisted telephone interviews were conducted to verify opinions about the cost-effectiveness and competitiveness of enterprises in terms of reusing by-products and closing loop in production. The study covered 100 food industry companies. The most important conclusions are: (1) 92% of companies reuse by-products, (2) CE principles contribute to the improvement of competitiveness and cost-effectiveness, (3) 21% of companies are planning investments that will enable "closing the loop". There are processes in the analyzed sector that indicates increasing interest in implementing the principles of the CE by production companies.

Oilseed Cakes in the Food Industry: A Review on Applications, Challenges, and Future Perspectives

2021 ◽  
Vol 17 ◽  
Author(s):  
Amirhossein Abedini ◽  
Adel Mirza Alizadeh ◽  
Aida Mahdavi ◽  
S. Amirhossein Golzan ◽  
Mahla Salimi ◽  
...  
Keyword(s):  
Food Industry ◽  
Raw Materials ◽  
Low Cost ◽  
Palm Kernel ◽  
Poultry Feed ◽  
Food Sector ◽  
Novel Foods ◽  
Current Review ◽  
Wide Range ◽  
By Products

: By-products from the food sector now have a wide range of applications. Low-cost raw materials, followed by low-cost goods, are regarded as one of the sectors’ top goals. Because of its economic relevance, reduced price, and nutrients such as protein, fiber, carbs, and antioxidants, oilseed cakes (OCs) have found a desirable place in livestock and poultry feed. Furthermore, because the cake has the same desirable nutrients, its usage in the food business is unavoidable. However, its use in this sector is not simply for nutritious purposes and has it has different impacts on flavor, texture, color, and antioxidant qualities. Therefore, as a result of its desirable qualities, the cake can be more useful in extensive applications in the food business, as well as in the manufacture of supplements and novel foods. The current review looks at the reapplications of byproducts obtained from oilseeds (soybean, sunflower, sesame, canola, palm kernel, peanut, mustard, and almond) in the food sector in the future. Furthermore, allergenicity, toxicity, antinutritional compounds, and techniques of extracting cakes from oilseeds have been discussed.

scholarly journals Investigation of the process of production of crafted beer with spicy and aromatic raw materials

10.5219/1183 ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 806-814
Author(s):  
Marija Zheplinska ◽  
Mikhailo Mushtruk ◽  
Volodymyr Vasyliv ◽  
Olena Deviatko
Keyword(s):  
Cost Effectiveness ◽  
Physicochemical Parameters ◽  
Raw Materials ◽  
Scientific Work ◽  
Alcohol Concentration ◽  
Raw Material ◽  
Volumetric Fraction ◽  
Craft Beer ◽  
The Cost ◽  
Water Alcohol

This scientific work demonstrates the stages of the process of inspiring the spicy aromatic raw materials of Badian, which is added to the craft beer in the process of its digestion. In addition, the work shows an analysis of the composition of spicy aromatic raw materials which will be used as an additive. The research proves the rational quantity and concentration of alcoholic spiro-aromatic raw materials for beer and determines the effect of alcoholic spiro-aromatic raw materials on beer indices. We have clarified the organoleptic and physicochemical parameters of beer with spicy aromatic raw materials Badian and composition based on infusions of Badian and cinnamon. As a result, we received water-alcohol infusions of spicy aromatic raw materials and developed new types of beer on their basis. On the basis of the conducted studies, the regression equation of the dependence of the content of actual dry substances and the volumetric fraction of alcohol from the change in the amount of spray-aromatic raw material and alcohol concentration in the alcohol-alcoholic infusion of spin-aromatic raw materials was obtained. In addition, we conducted calculations on the cost-effectiveness of adding these types of spiced aromatic raw materials to beer.

scholarly journals Decorative concrete on white cement: resource provision, technology, properties and cost-effectiveness

2018 ◽  
Vol 212 ◽  
pp. 01023 ◽  
Author(s):  
Vasily Vorobchuk ◽  
Maria Matveeva ◽  
Artem Peshkov
Keyword(s):  
Cost Effectiveness ◽  
Chemical Composition ◽  
Raw Materials ◽  
Special Kind ◽  
Physicomechanical Properties ◽  
Industrial Wastes ◽  
Environmental Friendliness ◽  
White Cement ◽  
The Cost ◽  
Experimental Researches

Decorative concrete refers to a special kind of concrete. Products made of decorative concrete must meet, in addition to the increased requirements for appearance, certain architectural expressiveness and also certain indicators for strength, durability, and environmental friendliness. In addition, one should strive to reduce the cost of both decorative concrete and products made of such concrete. The analysis is carried out, experimental researches of qualitative indicators of industrial man-caused wastes are also studied: carbide lime, fluoride, sludge-lignin, their material and chemical composition. The possibility of using the analyzed industrial wastes as raw materials for production of white and color cements is established. The physicomechanical properties of the obtained cements and decorative concretes on their basis are studied, the economic efficiency of the proposed technology is determined.

scholarly journals Comparing “Leaf-to-Root”, “Nose-to-Tail” and Other Efficient Food Utilization Options from a Consumer Perspective

2019 ◽  
Vol 11 (17) ◽  
pp. 4779 ◽  
Author(s):  
Sina Nitzko ◽  
Achim Spiller
Keyword(s):  
Raw Materials ◽  
Waste Reduction ◽  
Consumer Acceptance ◽  
Food Utilization ◽  
Food Sector ◽  
Online Questionnaire ◽  
Natural Form ◽  
Reduction Strategies ◽  
Consumer Perspective ◽  
By Products

The efficient use of natural raw materials is a key element of sustainable development and is also gaining importance in the food sector. Consumers are increasingly realizing that food is too valuable to be used only partially. However, consumer acceptance is an important precondition for establishing efficient food utilization options. A total of 470 German consumers were surveyed through an online-questionnaire where they had to evaluate three options each for the efficient use of plant-based foods as well as animal-based foods with respect to eight different criteria. The results show that the six options differed significantly regarding consumer acceptance. The efficient use of plant-based foods (especially non-standard fruits/vegetables and the “leaf-to-root” principle) was more accepted than the efficient utilization of animal-based foods. Furthermore, it can be seen that options using the by-products in a natural form were considered more acceptable than those which subject the by-products to some form of processing. These results provide an insight into the views of consumers on food waste reduction strategies, which are frequently debated in the sustainability discussion.

scholarly journals The cost-effectiveness of computer-assisted anticoagulant dosage: results from the European Action on Anticoagulation (EAA) multicentre study

2009 ◽  
Vol 7 (9) ◽  
pp. 1482-1490 ◽  
Author(s):  
S. JOWETT ◽  
S. BRYAN ◽  
L. POLLER ◽  
A. M. H. P. VAN DEN BESSELAAR ◽  
F. J. M. VAN DER MEER ◽  
...  
Keyword(s):  
Cost Effectiveness ◽  
Multicentre Study ◽  
Computer Assisted ◽  
The Cost

scholarly journals Chicken Heads as a Promising By-Product for Preparation of Food Gelatins

Molecules ◽  
2020 ◽  
Vol 25 (3) ◽  
pp. 494 ◽  
Author(s):  
Robert Gál ◽  
Pavel Mokrejš ◽  
Petr Mrázek ◽  
Jana Pavlačková ◽  
Dagmar Janáčová ◽  
...  
Keyword(s):  
Food Industry ◽  
Raw Materials ◽  
Gel Strength ◽  
Raw Material ◽  
Considerable Proportion ◽  
Inorganic Solids ◽  
Technological Factors ◽  
Factors Influencing ◽  
Innovative Method ◽  
By Products

Every year, the poultry industry produces a large number of by-products such as chicken heads containing a considerable proportion of proteins, particularly collagen. To prepare gelatin is one of the possibilities to advantageously utilize these by-products as raw materials. The aim of the paper was to process chicken heads into gelatins. An innovative method for conditioning starting raw material was using the proteolytic enzyme. Three technological factors influencing the yield and properties of extracted gelatins were monitored including the amount of enzyme used in the conditioning of the raw material (0.4% and 1.6%), the time of the conditioning (18 and 48 h), and the first gelatin extraction time (1 and 4 h). The gelatin yield was between 20% and 36%. The gelatin gel strength ranged from 113 to 355 Bloom. The viscosity of the gelatin solution was determined between 1.4 and 9.5 mPa.s. The content of inorganic solids varied from 2.3% to 3.9% and the melting point of the gelatin gel was recorded between 34.5 and 42.2 °C. This study has shown that gelatin obtained from chicken heads has a promising potential with diverse possible applications in the food industry, pharmacy, and cosmetics.

scholarly journals Identification of Risk Factors of Food Losses in Food Processing Plants

2021 ◽  
Vol 10 (1) ◽  
pp. 539
Author(s):  
Beata Bilska ◽  
Marzena Tomaszewska ◽  
Danuta Kołożyn-Krajewska
Keyword(s):  
Food Processing ◽  
Food Production ◽  
Food Industry ◽  
Food System ◽  
Raw Materials ◽  
Three Dimensions ◽  
Food Sector ◽  
Key Factor ◽  
Processing Plants ◽  
Food Losses

Losses take place along the entire food chain and they need to be analysed and monitored due to their impact on the development of the food sector. In addition to quantitative losses, irrational use of food contributes to the depletion of natural resources (e. g. water and energy) and poses a threat to the environment, constituting a barrier to sustainable development of the food sector. The aim of this study was to establish the causes and effects of food losses in food industry plants and to propose measures for their mitigation. The material for the study was data on losses gathered in six food industry plants located in Poland. The study was conducted on the basis of a survey. In the studied plants, 20 causes of losses were found. A fundamental role in food production is played by access to raw materials of appropriate quality. In any enterprise, the key factor responsible for the commission of errors is human. Food losses affect the food system and its balance in three dimensions: economic, social and environmental - due to the waste of resources used to produce food that is never eaten and due to greenhouse gas emissions. In summary, the risk of food losses must be prevented by eliminating any errors that may result in a product of inadequate quality characteristics.

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