scholarly journals Analysis of Water Consumption in Fruit and Vegetable Processing Plants with the Use of Artificial Intelligence

2021 ◽  
Vol 11 (21) ◽  
pp. 10167
Author(s):  
Jędrzej Trajer ◽  
Radosław Winiczenko ◽  
Bogdan Dróżdż
Keyword(s):  
Water Consumption ◽  
Food Processing ◽  
Raw Materials ◽  
Raw Material ◽  
Production Structure ◽  
Fruit And Vegetable ◽  
Neural Models ◽  
Unit Consumption ◽  
Processing Plants ◽  
The Relationship

Fruit and vegetable processing has a significant impact on the environment due to its consumption of a significant amount of water. Water consumption mainly depends on the type of production and the technology used. Water in fruit and vegetable processing plants is used as a raw material, an energy carrier, and in hydro transport, as well as for washing raw materials and maintaining production hygiene. The variety of technological operations carried out in the production process and the seasonality of production make it difficult to objectively assess the use of water in fruit and vegetable processing plants. Few available publications in this field provide numerical values of water unit consumption indices, with none entering into the cause-and-effect relationships of water use in plants in this industry. The aim of this study was to analyze the research to date and to verify the following research hypothesis: the structure of processing and the relationship between the weights of individual products have an impact on water consumption in fruit and vegetable processing plants. For this purpose, neural models of water consumption were developed for the largest agri-food processing plants in Poland that use similar technology. Water consumption was then optimized using genetic algorithms for the processing structure. The results confirmed the hypothesis that production structure has a significant impact on the rationalization of water consumption. The optimization results show that the production of concentrates, juices, and drinks has the greatest impact on water consumption. The lowest water consumption will be achieved when the production of concentrates is at a 2 to 1 ratio to the production of juices and drinks.

scholarly journals Sensory Profile and Acceptability of Juices from Mandarin Varieties and Hybrids

2009 ◽  
Vol 15 (4) ◽  
pp. 375-385 ◽  
Author(s):  
L. Carbonell ◽  
S. Bayarri ◽  
J.L. Navarro ◽  
I. Carbonell ◽  
L. Izquierdo
Keyword(s):  
Small Group ◽  
Raw Materials ◽  
Sensory Attributes ◽  
Raw Material ◽  
Sensory Profile ◽  
Citrus Industry ◽  
Processing Plants

Fresh juices from mandarin varieties, from hybrids, and from blends of these raw materials were evaluated by 100 consumers to determine acceptability, and by 10 trained panelists to quantify sensory attributes. Trained panelists found the juice from Clemenules richer in both mandarin and fresh flavor (odor and taste) whereas Nova juice presented minimum scores for these attributes. These aspects obviously affected the evaluation of acceptability by consumers, who preferred the juice from Clemenules (a Clementine variety) either alone or blended in major proportions with less preferred varieties such as Marisol, Hernandina (Clementines), Ortanique or Nova (hybrids). Nova juice was rejected by most consumers, but accepted by a small group of them. These results are of great importance for the European citrus industry since Clemenules is the most abundant variety and will constitute the main source of raw material for processing plants.

Relationship between Listeria monocytogenes and Listeria spp. in Seafood Processing Plants

2013 ◽  
Vol 76 (7) ◽  
pp. 1279-1282 ◽  
Author(s):  
WALID Q. ALALI ◽  
DONALD W. SCHAFFNER
Keyword(s):  
Listeria Monocytogenes ◽  
Raw Materials ◽  
Food Products ◽  
Published Data ◽  
Food Contact ◽  
Food Contact Surfaces ◽  
Processing Plants ◽  
Contact Surfaces ◽  
Seafood Processing ◽  
The Relationship

The objective of this study was to evaluate the relationship between prevalence of Listeria monocytogenes as an outcome and Listeria spp. as an explanatory variable by food products, food contact surfaces, and nonfood contact surfaces in seafood processing plants by using peer-reviewed published data. Nine sets of prevalence data of L. monocytogenes and Listeria spp. were collected from published studies and used for the analyses. Based on our analysis, the relationship between L. monocytogenes prevalence and Listeria spp. prevalence in food products (incoming raw materials and finish products) was significant (P = 0.04) with (low) R2 = 0.36. Furthermore, Listeria spp. were not a good indicator for L. monocytogenes when testing food contact surfaces (R2= 0.10). Listeria spp. were a good indicator for L. monocytogenes only on nonfood contact surfaces (R2= 0.90). On the other hand, the presence of Listeria spp. on food contact surfaces (R2= 0.002) and nonfood contact surfaces (R2= 0.03) was not a good indicator for L. monocytogenes presence in food products. In general, prevalence of Listeria spp. does not seem to be a good indicator for L. monocytogenes prevalence in seafood processing plants.

scholarly journals PERSPECTIVES OF THE USE OF PLANT RAW MATERIAL EXTRACTS FOR STORAGE OF TOMATOES

2019 ◽  
Vol 12 (4) ◽  
Author(s):  
A. Dubinina ◽  
T. Letuta ◽  
T. Frolova ◽  
H. Seliutina ◽  
O. Hapontseva
Keyword(s):  
Fruits And Vegetables ◽  
Water Solubility ◽  
Raw Materials ◽  
Orange Peel ◽  
High Water ◽  
Raw Material ◽  
Fruit And Vegetable ◽  
Vegetable Products ◽  
Toxicological Studies ◽  
Film Forming

The paper presents the overview data of the diseases and major classes of microorganisms which cause tomato damage after harvesting. Generally accepted effective ways of storage of fruit and vegetable products are considered. These are cold storage and storage in the altered gas environment – regulated and modified (RGE and MGE). It is shown that technologies of storage of fruit and vegetable products with the use of film-forming substances are widely used abroad, and recently they have also been developed in Ukraine. In recent years, prior to the storage, fruits and vegetables have been processed with preparations which have protective properties, and also with antioxidants. Antioxidant compositions on the base of aqueous solutions of santochin, aminophenol, ionol, sorbic and benzoic acids are introduced in the field of fruit and vegetable products storage. There are no studies about the choice of film-forming compositions and antioxidant preparations which take into account the effect of specific microflora of individual fruits and vegetables, as well as the features of their chemical composition and physiological structure. Bacteria and fungi are the two main classes of microorganisms which cause tomatoes damage after harvesting. All diseases have certain manifestations, by which they are identified, and the characteristics of each disease agent, peculiarities of how it spreads and affects fruits are also very specific. Literature analysis has shown that the composition of extracts of ginger, orange peel and garlic bulbs can be an effective universal protection preparation during storage, which covers the whole spectrum of typical tomato diseases. Since the high water-solubility and safety are important characteristics of substances that have direct contact with food products, it is recommended to use aqueous and hydroglyceric alcoholic extracts of plant raw materials when developing the technology of preparation. Further microbiological and toxicological studies of the test samples are needed for determining of working concentrations of extracts and selection of an effective composition.

scholarly journals Alkaline hydrolysis of wool fat (lanolin) in a medium of proton and aprotic solvents

2018 ◽  
pp. 4-9
Author(s):  
Saparkali Konuspayev ◽  
Batiha Kassenova ◽  
Zauresh Akhatova ◽  
Roza Nurbaeva
Keyword(s):  
Alkaline Hydrolysis ◽  
Raw Materials ◽  
Water System ◽  
Raw Material ◽  
Triterpene Alcohols ◽  
System A ◽  
Alcohol Water ◽  
Processing Plants ◽  
Wool Processing ◽  
Hydrolysis Of

The raw material being studied is the woolen fat of the sheep of the Edilbay fine-fleece and Kazakh arkharomeric fine-fleece, which is excreted when washing wool in primary wool processing plants (PWP) in the regions of Kazakhstan, such as Semipalatinsk, Aktyubinsk, Zhambyl and Tokmak. Earlier we obtained anhydrous lanolin from the fat of various factories of the PWP. In both cases, positive results were obtained and a certificate of compliance of anhydrous lanolin FS RK was obtained. In terms of its chemical composition, wool fat is a mixture of C10-C16 carboxylic acid esters with aliphatic, terpenic, triterpene and sterol alcohols. It also contains vitamins, proteins, sterols and other physiologically active compounds. In the hydrolysis of wool fat, a mixture of sterol alcohols, triterpene alcohols and fatty acid salts are assumed. Valuable among them are sterol alcohols, which constitute up to 29% of the sum of all alcohols. Cholesterol and its derivatives are the raw materials for the synthesis of steroid drugs. Salts of fatty acids are used as an emulsifier in pharmacy and cosmetology. The aim of this paper is to complete the saponification of wool fat and the separation of a mixture of sterol alcohols. We show the patterns of alkaline hydrolysis of wool fat in the liquid phase in the presence of mixtures of various solvents. As a solvent, the ethanol-water, isopropanol-water system in which wool fat is only partially dissolved has been studied. In the wool fat-alcohol-water-NaOH system, a stable emulsion is formed. Ways that prevent the formation of an emulsion are proposed.

scholarly journals Determinants of Relative Efficiency in Indian Food Processing Sector

2021 ◽  
pp. 1-10
Author(s):  
Akashdeep Singh Smagh ◽  
Khushdeep Dharni ◽  
Pushpinder Vashisht ◽  
Ramandeep Kumar Sharma
Keyword(s):  
Food Processing ◽  
Energy Cost ◽  
Explanatory Variable ◽  
Negative Impact ◽  
Labor Cost ◽  
Raw Material ◽  
Food Processing Sector ◽  
Significant Negative Impact ◽  
Indian Food ◽  
The Relationship

The present study was undertaken to measure and compare the relative efficiencies of selected Food Processing Companies in India. The relationship between firm performance and selected variables in food processing sector has also been studied. Set considered for analysis consisted of 20 food processing companies with period of analysis covering 8 years from 2005 to 2012. Efficiency status of the firm was regressed upon using capital to sales ratio, labor cost to sales ratio, raw material cost to sales ratio and energy cost to sales ratio as explanatory variable. Results indicate that except for labor cost to sales ratio all other variables were having significant negative impact on the efficiency of food processing companies.

scholarly journals Effect of Atmospheric Pressure Plasma on Listeria monocytogenes Attached to Abiotic Surfaces

2019 ◽  
Vol 82 (2) ◽  
pp. 233-237 ◽  
Author(s):  
VALENTINA ALESSANDRIA ◽  
KALLIOPI RANTSIOU ◽  
MARIA CHIARA CAVALLERO ◽  
LUCA SIMONE COCOLIN
Keyword(s):  
Listeria Monocytogenes ◽  
Food Processing ◽  
Atmospheric Pressure ◽  
Brain Heart Infusion ◽  
Atmospheric Pressure Plasma ◽  
Raw Material ◽  
Pressure Plasma ◽  
Abiotic Surfaces ◽  
Processing Plants ◽  
The Individual

ABSTRACT Listeria monocytogenes can be introduced into food processing plants via raw material of animal or plant origin and can establish endemic populations through formation of biofilms. Biofilms are a continuous source of contamination for food products, and L. monocytogenes cells in biofilms are more resistant to stress and sanitizing agents than are planktonic cells. The use of gas-discharge plasmas may offer a feasible alternative to conventional sanitization methods. Plasmas are a mixture of charged particles, chemically reactive species, and UV radiation and can be used to destroy microorganisms. The purpose of this study was to measure the effectiveness of cold atmospheric pressure plasma (APP) treatments against bacteria attached to a solid surface and to evaluate the individual susceptibility of various L. monocytogenes strains. Attention was focused on the state of the cells after treatment, combining detection by viable counts and quantitative PCR (qPCR). Most of the culturable cells were inactivated after APP treatment, but the qPCR assay targeting the 16S rRNA revealed the presence of injured cells or their entrance into the viable but nonculturable state. These results were at least partly confirmed by a resuscitation experiment. After APP treatment, L. monocytogenes cell suspensions were incubated in brain heart infusion broth; some cells grew in the medium and therefore had survived the treatment. An understanding of the effects of APP on L. monocytogenes can inform the development of sanitation programs incorporating APP for pathogen removal. Methods other than those based of the culturability of the cells should be used to monitor pathogens in food processing plants because cultivation alone may underestimate the actual microbial load.

KINETICS OF DEHUMIDIFICATION АND DESTRUCTION OF VITAMIN C CONTENT DURING INFRARED DRYING OF FRUIT AND BERRIES IN A MULTI-TIERED DRIER U

2020 ◽  
pp. 56-63
Author(s):  
ALEKSEI A. ZAVALIY ALEKSEI A. ◽  
◽  
LYUDMILA A. LAGO LYUDMILA A. ◽  
ALEKSANDR S. RYBALKO ALEKSANDR S.
Keyword(s):  
Vitamin C ◽  
Raw Materials ◽  
Heat Exposure ◽  
Analytical Description ◽  
Raw Material ◽  
Material Surface ◽  
Plant Materials ◽  
Coeffi Cients ◽  
Short Time ◽  
The Relationship

The fi rst-order model of chemical kinetics was applied for an analytical description of the destruction of vitamin C content during the infrared (IR) drying of plant materials. In this model, the authors used the Arrhenius equation to describe the temperature infl uence on the speed of the simulated processes. The coeffi cients of the model were determined by the xperimental data for IR drying of raspberries and sliced apples. The authors found the relationship between the temperature of raw materials, the time of heat exposure and destruction of vitamin C in fruit and berries during IR drying. The study determined the requirements for maximum preservation of the native properties of raw materials during their drying in a multilevel drying machine. They include minimizing the contact of the raw material surface with an oxidizing environment; carrying out drying at a minimum temperature irregularity of raw materials and over a short time at the maximum permissible temperatures of raw materials under atmospheric pressure in the drier unit.

Study of ecological features and productivity of Fragaria orientalis Losinsk. in the conditions of the Pre-Baikal Region

2021 ◽  
Author(s):  
E.G. Khudonogova ◽  
◽  
S.V. Tretyakova
Keyword(s):  
Correlation Analysis ◽  
Baikal Region ◽  
Raw Materials ◽  
Raw Material ◽  
Ecological Characteristics ◽  
Ecological Features ◽  
The Relationship ◽  
Material Productivity

The article presents the results of studies of the ecological characteristics and productivity of raw materials Fragaria orientalis in the cenopopulations of the Pre-Baikal region, a correlation analysis was carried out to establish the nature of the relationship between the indicators of raw material productivity of the studied species.

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.

scholarly journals Sosialisasi Potensi Beberapa Varietas Sorgum sebagai Bahan Baku Makanan Olahan

2020 ◽  
Vol 27 (3) ◽  
pp. 165-172
Author(s):  
Eka Candra Lina ◽  
Wenny Surya Murtius
Keyword(s):  
Food Processing ◽  
Raw Materials ◽  
General Procedure ◽  
Starch Content ◽  
Skin Layer ◽  
Raw Material ◽  
Processed Food ◽  
Sorghum Flour ◽  
West Sumatra ◽  
Food Commodity

Sorghum farmers in West Sumatra, especially Padang Pariaman, have low knowledge of sorghum varieties in plants. This is because sorghum relatively new food commodity cultivated in this area. The three varieties of sorghum that are often grown by farmers are numbu, Super 1, and red varieties, which differ in morphology, texture, and taste. The general procedure for harvesting sorghum begins with cutting panicles, drying them in the sun, threshing them, and drying them again until the moisture content reaches 12%. Then the sorghum seeds are crushed using a sosoh machine so that the tannin in the outer skin layer is lost. After going through the filling process, sorghum rice is produced, can be consumed directly by cooking it into porridge, cooked like rice, or mixed with rice (rasgum). Sorghum rice can also be ground into flour and used as a base for making various types of food. The community service team has carried out a chemical analysis of sorghum flour. There are amylose and amylopectin analysis, starch content analysis, starch gelatinization profile, and reducing sugar. The objective of this activity is to transfer knowledge and technology related to sorghum rice and sorghum flour as raw materials for food processing. From the data obtained, known that red sorghum has the best performance as raw material for wet-processed food, while Numbu and Super 1 are suitable as raw materials for dry processed food.

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