scholarly journals A Review on New Trends, Challenges and Prospects of Ecofriendly Friendly Green Food-Grade Biolubricants

2021 ◽  
Vol 12 (1) ◽  
pp. 1185-1207
Keyword(s):  
Food Processing ◽  
Raw Materials ◽  
Low Cost ◽  
Health And Safety ◽  
Standard Operating Procedure ◽  
Food Processing Industry ◽  
Processing Industry ◽  
Food Grade ◽  
Green Food ◽  
Pharmaceutical Industries

The standard operating procedure adopted to health and safety standards for food, beverage, and drug manufacturers are the most priority requirements to keep the business of feeding and healing society on the right track. Biolubricants used in particular should never be allowed to contaminate the raw materials, intermediates, and finished products. The consequences of biolubricant-contaminated products are rarely more acute than in the food processing industry. Therefore the food processing industry presents unique challenges to lubricant formulation engineers, lubricant marketers, plant lubrication engineers, and equipment designers. The food processing and pharmaceutical industries face additional challenges in selecting optimal food-grade biolubricants. Food-grade biolubricants used in these industries have specific requirements, protocols, and performance expectations that exceed typical industrial lubrications. Biolubricants formulated from biobased resources are a new trend in “green” food-grade biolubricants due to their low-cost renewable natural raw materials, biodegradability, environmental friendliness, low toxicity besides their excellent lubrication properties. In this review, the discussion will focus on the future trends, challenges, and prospects of green food-grade biolubricants applicable to the food, beverage, and drug manufacturing industries.

scholarly journals Relevant occupational health and safety risks in the Portuguese food processing industry

2019 ◽  
Vol 3 (3) ◽  
pp. 23-33 ◽  
Author(s):  
Pedro D. Gaspar ◽  
Tânia Lima ◽  
Mariana Lourenço
Keyword(s):  
Occupational Health ◽  
Food Processing ◽  
Thermal Environment ◽  
Health And Safety ◽  
Occupational Health And Safety ◽  
Food Processing Industry ◽  
Processing Industry ◽  
Safety Risks ◽  
Work Accidents ◽  
Health And Safety Risks

The Agrifood Industry is the largest Portuguese Industry, constituted mainly by micro, small and medium-sized enterprises (SMEs). It is noted that more than any other type of organization SMEs have their own speci?cities that make it particularly appropriate to develop tools to facilitate communication and knowledge sharing for employers and workers. To this extent, identifying critical success factors is the key to increase SMEs productivity. Likewise, Occupational Safety and Health (OSH) in SMEs have their own characteristics, which dif?cult the prevention strategies implementation and aggravate the problematic of work accidents. This study analyses a ?eldwork in 60 food processing companies in Portugal, related to the dairy, meat processing, bakery and horticultural subsectors. The analysis of the results allowed to identify that, at the national and regional level, the main failures are concerned with (1) lack of risk assessments regarding occupational noise, lighting, thermal environment and vibrations; (2) safety signaling, the circulation ways are not identi?ed with appropriate safety colors; (3) general lighting, with too many shade areas and finally (4) complementary presence of associated risks to falls at the same level, falling of objects, thermal burns, the use of machines and equipment, ?re, mechanical, ergonomic hazards and incorrect body postures. This study assesses the most relevant occupational health and safety risks in the Portuguese food processing industry to contribute to the improvement of OSH management and prevention of work accidents.

scholarly journals Burden or blessing in disguise: interactions in supply chain complexity

2018 ◽  
Vol 38 (2) ◽  
pp. 314-332 ◽  
Author(s):  
Hendryk Dittfeld ◽  
Kirstin Scholten ◽  
Dirk Pieter Van Donk
Keyword(s):  
Supply Chain ◽  
Food Processing ◽  
Raw Materials ◽  
Structured Interviews ◽  
Food Processing Industry ◽  
Dynamic Complexity ◽  
Processing Industry ◽  
Case Study Methodology ◽  
Content Type ◽  
Different Types

Purpose While systems theory explicitly considers interactions as part of a system’s complexity, supply chain complexity (SCC) is mostly conceptualized and measured as a linear summation of several aspects. The purpose of this paper is to challenge the general understanding by explicitly investigating interactions between and across different types (detail and dynamic) and levels (plant, supply chain, environment) of SCC. Design/methodology/approach An exploratory multiple case study methodology is adopted drawing on in-depth semi-structured interviews with respondents from eight manufacturing plants in the food processing industry. Findings On the one hand, it is found that different types add and increase overall SCC. On the other hand, the study also shows the opposite: interactions between detail and dynamic complexity can reduce the overall SCC experienced. Additionally, the findings highlight the specific food processing characteristics such as the variability of quality and quantity of raw materials that underlie interactions between types and levels of SCC. Originality/value This study adds to theory by empirically showing that interactions across and between types and levels do not automatically increase, but might also reduce SCC. As such, the findings contribute new detail to the concept of SCC: aspects of complexity do not necessarily add up linearly. Additionally, this study is one of the first to demonstrate how specific contextual aspects from the food processing industry relate to SCC.

Health and safety consequences of shift work in the food processing industry

Ergonomics ◽  
1982 ◽  
Vol 25 (2) ◽  
pp. 133-144 ◽  
Author(s):  
MICHAEL J. SMITH ◽  
MICHAEL J. COLLIGAN ◽  
DONALD L. TASTO
Keyword(s):  
Shift Work ◽  
Food Processing ◽  
Health And Safety ◽  
Food Processing Industry ◽  
Processing Industry

Food-Grade Lubricants and the Food Processing Industry

2006 ◽  
pp. 25-1-25-18
Author(s):  
Martin Williamson ◽  
James Fitch ◽  
Sabrin Gebarin
Keyword(s):  
Food Processing ◽  
Food Processing Industry ◽  
Processing Industry ◽  
Food Grade

scholarly journals Discussion on Pollution and Safety Inspection in Food Processing

2020 ◽  
Vol 185 ◽  
pp. 04036
Author(s):  
Dong Tianfei
Keyword(s):  
Food Safety ◽  
Food Processing ◽  
Rapid Development ◽  
Health And Safety ◽  
Modern Society ◽  
Food Processing Industry ◽  
Processing Industry ◽  
Safety Inspections

With the rapid development of modern society, the number of pollution problems exposed by the food processing industry is increasing, so the food safety problems are becoming more and more serious. Additives such as nitrite and Sudan Red pose a huge threat to people’s lives, health and safety. Some businesses choose to add harmful ingredients to the food in order to make the food more attractive in color and more unique in taste, which is used to promote the increase in the production of food processing. Under such circumstances, it is extremely important to conduct targeted safety inspections of food processing. This article mainly analyzes the pollution and classification of food processing, and puts forward related safety inspection methods in order to provide reference for relevant units.

Fruit peel waste as a novel low-cost bio adsorbent

2015 ◽  
Vol 31 (4) ◽  
Author(s):  
Pranav D. Pathak ◽  
Sachin A. Mandavgane ◽  
Bhaskar D. Kulkarni
Keyword(s):  
Food Processing ◽  
Low Cost ◽  
Batch Adsorption ◽  
Recent Past ◽  
Fruit Peel ◽  
Food Processing Industry ◽  
Adsorption Ability ◽  
Processing Industry ◽  
Kinetics And Thermodynamics

AbstractFruit peel waste (FPW) is abundantly available from the agricultural and food processing industry and has been studied in recent past as an adsorbent. This paper critically reviews the reported work and investigates various FPW-pollutant systems. The study includes statistics of FPW generation, modification, characterization, adsorption ability, recovery/regeneration, and modeling (isotherms, kinetics, and thermodynamics) of batch adsorption. It is found that orange and banana peels are the most extensively studied adsorbents, whereas Pb

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