scholarly journals Maintaining the Appropriate Level of Quality in the Aspect of Machinery and Equipment Safety in Food Industry

2019 ◽  
Vol 1 (1) ◽  
pp. 124-130
Author(s):  
Agata Kielesińska ◽  
Miroslav Pristavka
Keyword(s):  
Food Industry ◽  
Quality Criteria ◽  
Legal Standards ◽  
Equipment Safety ◽  
Number Of Factors ◽  
Wide Range ◽  
Production Distribution ◽  
Production Technologies ◽  
Quality Of Food

Abstract In the paper, the problem and importance of maintaining an appropriate level of quality in relation to labor protection in the light of EU and national legal standards have been presented. Maintenance of machines and, consequently, stability in the field of process quality is identified on the basis of specific management requirements according the machinery safety in food industry, also with respect to the sphere of their construction, production, distribution, and in particular exploitation. The food industry on global markets is characterized by a large variety of consumers. Therefore, both needs and requirements can have a very wide range, also with regard to quality criteria, care for the natural environment, development of technologies as well as new products introduction. Trends defining dynamics and competition in the food industry include a large number of factors, that require effective management, e.g.: quality ingredients of foodstuffs, preparation of products, maximum product safety as a measure of quality, application of modern production technologies (fast filling and packaging installations). Care for the safety of machinery and equipment used in industry and food processing is a guarantee of manufacturing products of the highest nutritional quality for consumers. With regard to ensuring the safety and quality of food products, in the paper the general principles in risk assessment and the technical measures to improve the safety of machines during their use have been presented.

scholarly journals “Sastra Populer dan Masalah Mutu Penelitian Sastra di Perguruan Tinggi”

2017 ◽  
Vol 12 (4) ◽  
pp. 265
Author(s):  
Redyanto Noor
Keyword(s):  
Social Issues ◽  
Popular Literature ◽  
Social Aspect ◽  
Literary Research ◽  
Research Material ◽  
The Social ◽  
Wide Range ◽  
Production Distribution ◽  
Interesting Possibility

Popular literature is not bad literature, its standard does not lie in its inability to meet the demands of criticism, but on what benefits it gives to the reader. The study of popular literary structures is not important and interesting because the formulas of popular literary structures have definite and consistent criteria. However, popular sociological literary research provides another important and interesting possibility. The sociological facets of popular literature both inside and outside of the text are vast areas of literary research and have a wide range of issues. The production, distribution, and reception aspects are the areas of popular literary research outside the text whose phenomenon is constantly evolving. The social aspect in the text is the area of literary research that has unlimited problems as the object of research material, in line with the productivity of popular literature writing which is very high and fast. Popular literature as an object of research is very rich in materials and data, especially sociological materials and data that are closely related to social issues, both in the text and outside the text. The quality of literary research is actually not determined by the object of research material, but is determined by the formal object and the proper cultivation of its research and the use of appropriate theories and methods so as to produce original, important, and useful findings for the sciences and society.

A SSR kit to study genetic diversity in chickpea (Cicer arietinum L.)

2014 ◽  
Vol 12 (S1) ◽  
pp. S118-S120 ◽  
Author(s):  
Rajeev Varshney ◽  
Mahendar Thudi ◽  
Hari Upadhyaya ◽  
Sangam Dwivedi ◽  
Sripada Udupa ◽  
...  
Keyword(s):  
Genetic Diversity ◽  
Information Content ◽  
Ssr Markers ◽  
Quality Criteria ◽  
Specific Information ◽  
Wide Range ◽  
Ssr Loci ◽  
Polymerase Chain ◽  
Diversity Studies

A chickpea simple sequence repeat (SSR) marker reference kit has been developed based on the genotyping of the global chickpea composite collection (3,000 accessions) with 35 SSR markers. The kit consists of three pools of chickpea accessions along with supporting documentation on the SSR markers, polymerase chain reaction and detection conditions, and the expected allele sizes for each of the 35 SSR loci. These markers were selected based on quality criteria, genome coverage and locus-specific information content. Other important SSR selection criteria were quality of amplification products, locus complexity, polymorphism information content and well-dispersed location on a chickpea genetic map. The developed SSR kit has a wide range of applications, especially for genetic diversity studies in chickpea. Using the markers and reference accessions in the kit, scientists in other laboratories will be able to compare the genotypic data that they obtain for their germplasm with that obtained using the global composite collection.

scholarly journals Quality criteria for conceptual technology integration models in education: bridging research and practice

2021 ◽  
Author(s):  
J Tondeur ◽  
D Petko ◽  
R Christensen ◽  
K Drossel ◽  
Anne Starkey ◽  
...  
Keyword(s):  
Educational Technology ◽  
Technology Integration ◽  
Conceptual Models ◽  
Quality Criteria ◽  
Research And Practice ◽  
Practical Applications ◽  
Wide Range ◽  
Or Practice ◽  
Bridging Research And Practice

© 2021, Association for Educational Communications and Technology. In order to effectively use technology in education, appropriate conceptual understandings are needed to guide the integration process. Today, there is a wide range of conceptual models that are developed and used in research and/or practice focusing on educational technology integration. Conceptual models are of relevance as they can bridge theory with practical applications. Today, there are a wide range of conceptual models are developed and used in research and/or practice focusing on educational technology integration. These models can be seen as simplified versions of theories for practical application or as condensed wisdoms of practice that need to be further investigated theoretically and empirically. However, there is insufficient agreement on the dimensions and criteria used to judge the quality of conceptual models in educational technology. Therefore, the main goals of this article are to: (1) develop criteria to assess the quality and scope of conceptual models and (2) identify and compare exemplary models for technology integration in educational settings along with these quality criteria. The resulting five criteria from this investigation provide the means to effectively evaluate the quality and scope of conceptual models focused on technology integration while providing additional insight into applying these models in research and practice.

IMPACT OF PERCEIVED QUALITY ON CONSUMER ATTITUDE IN FOOD INDUSTRY OF PAKISTAN

2019 ◽  
Vol 3 (3) ◽  
pp. 181-198
Author(s):  
Turab KHAN ◽  
Naushad AHMED ◽  
Hafiz Ishtiaque HUSSAIN
Keyword(s):  
Food Industry ◽  
Perceived Quality ◽  
Future Research ◽  
Consumer Attitude ◽  
Linear Regression Method ◽  
Brand Name ◽  
Research Papers ◽  
Quality Of Food ◽  
The Impact

Purpose: The purpose of this study is to identify the impact of perceived quality on consumer attitude in the food industry. Design/Methodology/Approach: With positive philosophy method, this study is based on Quantitative approach and the truthful data was collected by Surveys from the consumers of the food industry in Pakistan. The linear Regression method directed for the measurement. Findings: The results indicate the impact of perceived quality on consumer attitude in food industry which elaborate that there is a moderate impact of perceived quality on consumer attitude that indicates the significant relation among perceive quality on consumer attitude. Research limitation/Implication: The study is limited to consider only food industry, the result shows that there is a significant moderate impact of perceived quality on consumer attitude although, the data was collected from the consumers of Karachi. Implications: This study suggests local food industry about the attitude of consumer towards the quality of food whereas food industry can take benefit from this study to know the quality matters for the customers which they can start providing the quality food to increase their brand name & loyalty among  customers. Originality/Value: This study is carried out having seen the previous research papers although, from this study, the service quality in the food industry can be studied further for future research. Keywords:

scholarly journals Influence of temperature modes of processing chia seed meal gel on its rheological and functional-technological properties

ScienceRise ◽  
2021 ◽  
pp. 11-17
Author(s):  
Ihor Strashynskiy ◽  
Victoria Grechko ◽  
Oksana Fursik ◽  
Vasyl Pasichnyi ◽  
Andrii Marynin
Keyword(s):  
Heat Treatment ◽  
Shear Stress ◽  
Effective Viscosity ◽  
Food Industry ◽  
Emulsion Stability ◽  
Seed Meal ◽  
Chia Seed ◽  
Wide Range ◽  
Emulsifying Ability

The object of research. One of the alternatives of naturally occurring structuring agents with great potential in the food industry is the use of chia seeds. The meal obtained from the processing of chia seeds is the object of the above studies. Investigated problem. The study of changes in the emulsifying and rheological properties of chia seed meal, depending on the temperature treatment regimes, will determine the manifestation of the cryoprotective properties of this additive. This will help to solve the problem of deterioration in the quality of frozen split ends as a result of uncontrolled formation of ice crystals in the structure of the meat product. Main scientific results. Determination of the effect of heat treatment (heating to 70±2 C and freezing to -18 °C in the center) on the emulsifying properties of hydrated systems of chia seed meal showed that the emulsifying ability index increases by 7 % and 16 %, and the emulsion stability - by 8.7 % and 18.8 % according to the type of heat treatment. A decrease in emulsifying ability, emulsion stability, effective viscosity and shear stress was found in proportion to an increase in the degree of hydration. An increase in the indicators of effective viscosity and tangential shear stress as a result of heat treatment of prototypes was noted – by 45.3 % and 46.5 %, respectively. Freezing the hydrated dispersion of chia seed meal led to an increase in the ultimate shear stress by an average of 18.45 % compared to the untreated sample, the effective viscosity of the experimental dispersion did not change. The area of practical use of the research results. It can be used at food industry enterprises to improve the emulsifying and structural properties of products and their enrichment with dietary fiber. The innovativeness of the proposed solution. The results obtained prove the prospects of using this additive as a stabilizer, emulsifier and cryoprotectant in the technology of frozen meat products. The area of use of the innovative solution. This will ensure a consistently high quality of finished products and will improve the efficiency of production of a wide range of food products.

scholarly journals Quality criteria for conceptual technology integration models in education: bridging research and practice

2021 ◽  
Author(s):  
J Tondeur ◽  
D Petko ◽  
R Christensen ◽  
K Drossel ◽  
Anne Starkey ◽  
...  
Keyword(s):  
Educational Technology ◽  
Technology Integration ◽  
Conceptual Models ◽  
Quality Criteria ◽  
Research And Practice ◽  
Practical Applications ◽  
Wide Range ◽  
Or Practice ◽  
Bridging Research And Practice

© 2021, Association for Educational Communications and Technology. In order to effectively use technology in education, appropriate conceptual understandings are needed to guide the integration process. Today, there is a wide range of conceptual models that are developed and used in research and/or practice focusing on educational technology integration. Conceptual models are of relevance as they can bridge theory with practical applications. Today, there are a wide range of conceptual models are developed and used in research and/or practice focusing on educational technology integration. These models can be seen as simplified versions of theories for practical application or as condensed wisdoms of practice that need to be further investigated theoretically and empirically. However, there is insufficient agreement on the dimensions and criteria used to judge the quality of conceptual models in educational technology. Therefore, the main goals of this article are to: (1) develop criteria to assess the quality and scope of conceptual models and (2) identify and compare exemplary models for technology integration in educational settings along with these quality criteria. The resulting five criteria from this investigation provide the means to effectively evaluate the quality and scope of conceptual models focused on technology integration while providing additional insight into applying these models in research and practice.

scholarly journals HACCP IN CLEAN FOOD PRODUCTION: AN OVERVIEW

2018 ◽  
Vol 6 (12) ◽  
pp. 128-134
Author(s):  
Degpal Singh ◽  
Anit Kumar ◽  
Amandeep Singh
Keyword(s):  
Food Industry ◽  
Hazard Analysis ◽  
Raw Material ◽  
Control Points ◽  
Waste Products ◽  
Seven Principles ◽  
Critical Control Points ◽  
Quality Of Food ◽  
Safe Food

For the food security of more than 1.3 billion people, India has to keep on producing more but safe food. Various techniques have been developed over the time for keeping a check on the quality of food. Of those, HACCP i.e., Hazard Analysis and Critical Control Points is one which ensures the quality of food during the production or the processing of food. HACCP is based on seven principles and is a risk management system that identifies, evaluates, and controls hazards (biological, chemical and physical) related to food safety throughout the food supply chain. The concept first came to light in 1960s and in India it started early in 2000. HACCP is a protocol for all the stakeholders involved in food industry for the production of safe food. As the HACCP lays emphasis on “Clean Production”, therefore, it ensures the use of every single resource whether it may be water, energy or any raw material in an efficient way leading to manufacture of a priced commodity and letting out less harmful and meager waste products.

scholarly journals Comparative analysis of nitrate content in fruit and vegetable products by HPLC

2019 ◽  
pp. 101-104
Author(s):  
S. V. Koptsev ◽  
S. V. Glazkov
Keyword(s):  
Nitrate Content ◽  
Fruit And Vegetable ◽  
Mass Consumption ◽  
Vegetable Products ◽  
Wide Range ◽  
Maximum Residue Levels ◽  
Quality Of Food ◽  
Residue Levels ◽  
Retail Chains

Relevance. The quality of food products in Russia and delivered to retail chains for mass consumption is currently one of the most important food safety priorities.Methods. The article contains the results of studies of nitrate content in fruit and vegetable products during 2018-2019 period, obtained from VNIITeK laboratory, comparisons were made with the permissible level of Maximum residue levels (MRL) for nitrate, which are set in Technical regulation TR TS 021/2011. Totally, 252 samples were studied, for the period from January 2018 to April 2018 inclusive 2019.Results. The nitrate content was determined by liquid chromatography. It was shown, that content of nitrate ions in fruit and vegetable products varies in a wide range, depending on the selected group, at the same time, the lowest level of nitrate is established in children 's fruit puree, the highest levels are found in tomato sauce. 

scholarly journals Approaching quality of global education practices through action research: A non-governmental development organization–university collaborative experience

2013 ◽  
Vol 5 (2) ◽  
pp. 31-46 ◽  
Author(s):  
Alejandra Boni ◽  
Estela López Torrejón ◽  
Rodrigo Barahona
Keyword(s):  
Action Research ◽  
Research Methodology ◽  
Global Education ◽  
Global Citizenship ◽  
Quality Criteria ◽  
Educational Practices ◽  
Development Education ◽  
Development Organization ◽  
Wide Range

This article intends to describe a collaborative experience between a non-government development organization (NGDO) and a university in the area of development education. The experience has included the design, following an action research methodology, of a system of quality criteria for experiences promoted by the Network of Educators for Global Citizenship. The network comprises a wide range of people from Spain and is supported by the NGDO Intermón Oxfam. The experience has enabled stakeholders to acquire valuable knowledge, primarily in understanding educational practices and about how to tackle their analysis.

Sign in / Sign up

Export Citation Format

Share Document