System approach in energy management as an analytical tool for evaluating energy-intensive processes in the food industry of Ukraine

2020 ◽  
Vol 26 (2) ◽  
pp. 130-139
Author(s):  
Y. Onyshchenko ◽  
A. Zamulko
Keyword(s):  
Energy Management ◽  
System Approach ◽  
Food Industry ◽  
Analytical Tool

Parallel building: a complex system approach for smart building energy management

2019 ◽  
Vol 6 (6) ◽  
pp. 1452-1461
Author(s):  
Abdulaziz Almalaq ◽  
Jun Hao ◽  
Jun Jason Zhang ◽  
Fei-Yue Wang
Keyword(s):  
Complex System ◽  
Energy Management ◽  
System Approach ◽  
Building Energy ◽  
Smart Building ◽  
Building Energy Management

scholarly journals Shifts in Lithuania’s agri-food industry export competitiveness: a comparative analysis versus high- and medium-high technology manufacturing industries

2015 ◽  
Vol 6 (1) ◽  
pp. 7 ◽  
Author(s):  
Vlada Vitunskiene ◽  
Evaldas Serva
Keyword(s):  
Empirical Analysis ◽  
Value Chain ◽  
Food Industry ◽  
High Technology ◽  
Analytical Tool ◽  
Manufacturing Industries ◽  
Export Competitiveness ◽  
End Use ◽  
Technology Industries ◽  
Use Category

Given the rising importance of global value chain, this paper analyses long-run shifts in export competitiveness of Lithuania’s agri-food industry compared to high and medium-high-technology industries in the context of Lithuania’s export vertical specialization. The combination of two complementary parameters of competitiveness i.e. Balassa (1965) index of Revealed Comparative Advantage (RCA) and Total Effect (TE) index proposed by Nyssens and Poullet (cited in Amador and Cabral, 2008, p. 202) were used. The matrix of both indexes builds on the scheme of analytical tool “products mapping” suggested by Widoto (2009). Our analytical tool is applied for the empirical analysis of export flows of goods by three end-use categories within aggregate agri-food industry the same as four manufacturing industries classified by R&D intensities, i.e. high-, medium-high-, medium-low- and low-technology industries. The OECD’s STAN Bilateral Trade Database by Industry and End-use category at the same time was applied to empirical analysis. The findings based on detailed analysis indicated significant differences in export competitiveness and its gains or losses in a long-term period among different reporting Lithuania’s industries and different goods by end-use category.

An evaluation of the design and construction of energy management platform for public buildings based on WSR system approach

Kybernetes ◽  
2018 ◽  
Vol 47 (8) ◽  
pp. 1549-1568
Author(s):  
Boya Ji ◽  
Yuming Liu ◽  
Zhanyong Jin
Keyword(s):  
Energy Management ◽  
System Approach ◽  
Comprehensive Evaluation ◽  
Building Energy ◽  
Public Buildings ◽  
Content Type ◽  
Management Platform ◽  
Building Energy Management ◽  
Correlation Degree ◽  
The Relationship

Purpose The purpose of this paper is to utilise a “Wuli-Shili-Renli (WSR)” system approach to create models for complex smart building energy management and evaluate the establishment of a building energy management platform. Design/methodology/approach The complexity and diversity of the data and demands of the energy management platform mean that it is necessary to analyse comprehensively. This paper uses a WSR system approach to handle, and optimise, the relationship between demands and participants and improve the whole platform. Then, this paper establishes comprehensive evaluation models to analysis the current energy management platforms by using the best integration platform as the baseline. Findings The WSR conceptual model clarifies the relationship between the elements and elements of the energy management platform clearly and provides the appropriate analytical methods with which to resolve key platform construction issues. The comprehensive evaluation based on a WSR system approach can take into account the systematic effect, so it is more accurate. Research limitations/implications The correlation degree between the layers of the energy management platform is rarely reflected. Originality/value This paper improves the modelling method used in the WSR system approach and demonstrates that the comprehensive evaluation based on the WSR system approach analyses the energy management platform for public buildings in a synthetic approach.

scholarly journals Positioning Tayyiban in Halal Food System: Production, Processing, Consumption, Marketing, Logistic and Waste Management

Halalpshere ◽  
2021 ◽  
Vol 1 (2) ◽  
pp. 17-41
Author(s):  
Syifa' Zainal Arifin ◽  
Anis Najiha Ahmad ◽  
Yumi Z.H-Y Hashim ◽  
Nur Hanie Mohd Latif ◽  
Haruna Babatunde Jaiyeoba ◽  
...  
Keyword(s):  
Waste Management ◽  
System Approach ◽  
Food Industry ◽  
Food System ◽  
Current Approach ◽  
Ripple Effect ◽  
High Quality ◽  
Conceptual Clarity ◽  
Production Distribution ◽  
Halal Food

The Halal food industry is founded based on the concept of Halalan Tayyiban (HT), as commanded in the Quran. However, the current approach of HT, as reflected in the current Halal standards, requirements, and practices, may overlook some components that are supposed to be integral part of the concept. This article utilises the modern food system approach to frame the discussion for a holistic overview that links the cycle of the current food system and the HT concept towards obtaining its conceptual clarity. The attributes of HT in six different components of the established food system – production, distribution, processing, marketing, consumption, and waste recovery; are contextualized. An explicit conceptual clarity of HT shall create a ripple effect towards a change of mindset and behaviour of all stakeholders leading to the attainment of the wholesomeness of HT. Beyond the conceptual clarity, HT attributes can be elegantly positioned in the modern food system as vehicles to provide safe, high quality, good and wholesome food; in an ethical and sustainable ecosystem.

scholarly journals Usulan Perbaikan Kualitas Proses Produksi Wafer Abon dengan Metode Six Sigma

2017 ◽  
Vol 10 (1) ◽  
Author(s):  
Riyan Riyan ◽  
Heksa Bekti Ariyono
Keyword(s):  
Quality Control ◽  
Data Processing ◽  
Six Sigma ◽  
System Approach ◽  
Food Industry ◽  
Sigma Level ◽  
Pressing Process ◽  
Fishbone Diagram ◽  
Snack Products

<p>This paper discusses a conducted research in the food industry with a variety of snack products such as bread, cream wafers, cookies, wafer sticks, chocolate, and dry cake. The company should always improve the quality of processes and products according to customer demands. Six Sigma method is expected to improve the quality of process and product in the company. Six Sigma is a quality system approach to be used in the industrialization function engaged in the manufacturing and services sectors. Generally, six sigma strategy utilizes DMAIC approach (Define-Measure-Analyze-Improve-Control). This research focused on product wafers abon, because it contributed a large number of defects. Moreover, this paper discusses two main processes:1. oven and cooling sheet process, 2. creaming and pressing process. The improvement is focused in the creaming and pressing process, because it presents 65% of defects. Based on the obtained data processing, COPQ for 1 month is Rp. 65,473,200, - and there are 3 priority CTQ’s in the issues, Pasta Tidak Rata (53.68%), Crashed Edge (16.29%), and Crack (16.12%). Results of capability process are 91.51% and sigma level of wafer abon product is 3.647628 sigma. An analysis has been done by brainstorming to find the cause of the defect and then arranged in a fishbone diagram and five why’s diagram. Proposed improvements including to create specification given standards for setup oven and creaming machine.</p><p>Keyword: Quality Control, Six Sigma, DMAIC</p>

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