scholarly journals Integration of Membrane Processes for By-Product Valorization to Improve the Eco-Efficiency of Small/Medium Size Cheese Dairy Plants

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1740
Author(s):  
Antónia Macedo ◽  
José Bilau ◽  
Eunice Cambóias ◽  
Elizabeth Duarte
Keyword(s):  
Protein Fraction ◽  
Cheese Whey ◽  
Cost Benefit Analysis ◽  
Cost Benefit ◽  
Medium Size ◽  
Membrane Unit ◽  
Daily Production ◽  
Protein Concentrates ◽  
Innovative Products ◽  
By Products

Goat and second cheese whey from sheep’s milk are by-products of the manufacture of goat cheeses and whey cheeses from sheep. Due to their composition which, apart from water—about 92%—includes lactose, proteins, fat, and minerals, and the elevated volumes generated, these by-products constitute one of the main problems facing to cheese producers. Aiming to add value to those by-products, this study evaluates the efficiency of ultrafiltration/diafiltration (UF/DF) for the recovery of protein fraction, the most valuable component. For a daily production of 3500 and using the experimental results obtained in the UF/DF tests, a membrane installation was designed for valorization of protein fraction, which currently have no commercial value. A Cost–Benefit Analysis (CBA) and Sensitivity Analysis (SA) were performed to evaluate the profitability of installing that membrane unit to produce three new innovative products from the liquid whey protein concentrates (LWPC), namely food gels, protein concentrates in powder and whey cheeses with probiotics. It was possible to obtain LWPC of around 80% and 64% of crude protein, from second sheep cheese whey and goat cheese whey, respectively. From a survey of commercial values for the intended applications, the results of CBA and SA show that this system is economically viable in small/medium sized cheese dairies.

scholarly journals Cost–benefit model for multi-generational high-technology products to compare sequential innovation strategy with quality strategy

PLoS ONE ◽  
2021 ◽  
Vol 16 (4) ◽  
pp. e0249124
Author(s):  
Hyoung Jun Kim ◽  
Su Jung Jee ◽  
So Young Sohn
Keyword(s):  
Resource Constraints ◽  
Cost Benefit Analysis ◽  
Cost Benefit ◽  
Strategic Decision ◽  
Innovation Strategy ◽  
High Tech ◽  
Sequential Innovation ◽  
Technology Products ◽  
Innovative Products ◽  
New Generation

In the rapidly changing high-tech industry, firms that produce multi-generational products struggle to consistently introduce new products that are superior in innovativeness. However, developing innovative products in a short time sequence period is likely to cause quality problems. Therefore, considering time and resource constraints, two kinds of strategies are commonly employed: sequential innovation strategy, sequentially introducing a new generation of technology product at every launch interval, ensuring timely innovativeness but with relatively uncertain quality, or quality strategy, intermittently introducing a new generation of products, together with a derivative model between generations to enhance the quality. In this study, we propose a framework for a cost–benefit analysis that compares these two strategies by considering competition between firms within a generation as well as that within a firm across multiple generations (i.e., cannibalization) throughout the launch cycle of high-tech products. We apply our proposed framework to the smartphone market and conduct a sensitivity analysis. The results are expected to contribute to strategic decision-making related to the introduction of multi-generational technology products.

scholarly journals Dairy By-Products: A Review on the Valorization of Whey and Second Cheese Whey

2021 ◽  
Author(s):  
Arona Figueroa Pires ◽  
Natalí Garcia Marnotes ◽  
Olga Díaz Rubio ◽  
Angel Cobos Garcia ◽  
Carlos Dias Pereira
Keyword(s):  
Cheese Whey ◽  
Animal Feed ◽  
Economic Value ◽  
Food Products ◽  
Organic Content ◽  
Medium Size ◽  
Appropriate Treatment ◽  
Wide Range ◽  
Nutritional Characteristics ◽  
By Products

The search for new food products that promote consumers health has always been of great interest. The dairy industry is perhaps the best example regarding the emergence of new products with claimed health benefits. Cheese whey (CW), the by-product resulting from cheese production, and second cheese whey (SCW), which is the by-product of whey cheese manufacture, have proven to be potential ingredients for the development of food products with improved nutritional characteristics and other functionalities. Nowadays, due to their nutritional quality, whey products have gained a prominent position among healthy food products. However, for long, CW and SCW were usually treated as waste or as animal feed. Due to their high organic content, these by-products can cause serious environmental problems if discarded without appropriate treatment. Small and medium size dairy companies do not have equipment and structure to process whey and second cheese whey. In these cases, generally, they are used for animal feed or discarded without an appropriate treatment, being the cause of several constraints. There are several studies regarding CW valorization and there is a wide range of whey products in the market. However, in the case of SCW remains a lack of studies regarding its nutritional and functional properties, as well as ways to reuse this by-product in order to create economic value and reduce environmental impacts associated to its disposal.

scholarly journals Valorisation of By-Products from Soybean (Glycine max (L.) Merr.) Processing

Molecules ◽  
2020 ◽  
Vol 25 (9) ◽  
pp. 2129 ◽  
Author(s):  
Alessandro Colletti ◽  
Andrea Attrovio ◽  
Luisa Boffa ◽  
Stefano Mantegna ◽  
Giancarlo Cravotto
Keyword(s):  
Cost Benefit Analysis ◽  
Cost Benefit ◽  
Production Costs ◽  
Fibre Content ◽  
Sustainable Food ◽  
Soluble Fibre ◽  
The Pacific ◽  
The Usa ◽  
Processing Properties ◽  
By Products

In recent years, increased awareness of the health benefits associated with consuming soy-based foods, knowledge of milk-related allergies and a move towards more sustainable food production have led to an increase in the number of available soy-based products. The biggest producers in the world, the USA, South America and China, are from the Pacific region. This enormous production is accompanied by the accumulation of related by-products, in particular, a substance that is known as okara. Okara is a paste that is rich in fibre (50%), protein (25%), fat (10%), vitamins and trace elements. Its proper use would lead to economic advantages and a reduction in the potential for polluting the environment. Its high fibre content and low production costs mean that it could also be used as a dietary supplement to prevent diabetes, obesity and hyperlipidaemia. Chemical or enzymatic treatment, fermentation, extrusion, high pressure and micronisation can all increase the soluble fibre content, and thus improve nutritional quality and processing properties. However, the product also degrades rapidly due to its high moisture content (70–80%), which makes it difficult to handle and expensive to dry by conventional means. The aim of this paper is therefore to thoroughly study the existing literature on this subject in order to develop a general protocol for okara exploitation and valorisation. A cost/benefit analysis could drive the design of eco-friendly, sustainable protocols for the preparation of high-value nutritional products.

scholarly journals Dairy By-Products: A Review on the Valorization of Whey and Second Cheese Whey

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1067
Author(s):  
Arona Figueroa Pires ◽  
Natalí Garcia Marnotes ◽  
Olga Díaz Rubio ◽  
Angel Cobos Garcia ◽  
Carlos Dias Pereira
Keyword(s):  
Cheese Whey ◽  
Animal Feed ◽  
Economic Value ◽  
Food Products ◽  
Organic Content ◽  
Medium Size ◽  
Appropriate Treatment ◽  
Wide Range ◽  
Long Time ◽  
By Products

The search for new food products that promote consumers health has always been of great interest. The dairy industry is perhaps the best example regarding the emergence of new products with claimed health benefits. Cheese whey (CW), the by-product resulting from cheese production, and second cheese whey (SCW), which is the by-product of whey cheese manufacture, have proven to contain potential ingredients for the development of food products with improved nutritional characteristics and other functionalities. Nowadays, due to their nutritional quality, whey products have gained a prominent position among healthy food products. However, for a long time, CW and SCW were usually treated as waste or as animal feed. Due to their high organic content, these by-products can cause serious environmental problems if discarded without appropriate treatment. Small and medium size dairy companies do not have the equipment and structure to process whey and second cheese whey. In these cases, generally, they are used for animal feed or discarded without an appropriate treatment, being the cause of several constraints. There are several studies regarding CW valorization and there is a wide range of whey products in the market. However, in the case of SCW, there remains a lack of studies regarding its nutritional and functional properties, as well as ways to reuse this by-product in order to create economic value and reduce environmental impacts associated to its disposal.

scholarly journals Private network optimization

2021 ◽  
Vol 11 (4) ◽  
pp. 248-254
Author(s):  
Aadil Gani Ganie
Keyword(s):  
Network Architecture ◽  
Cost Benefit Analysis ◽  
Cost Optimization ◽  
Cost Benefit ◽  
Medium Size ◽  
Benefit Analysis ◽  
Bandwidth Management ◽  
Bandwidth Optimization ◽  
Two Parameters ◽  
Private Network

The main challenging task in laying a network is not to define its topology but to calculate its cost-benefit analysis, which is a research-oriented work. In any network, be it intra or internetwork, the main focus is always on optimizing cost and bandwidth. PSWAN is a medium-sized network at the Directorate of information technology India; this networking project provides internet services to many governmental and private offices. Optimization was required as the number of devices connected to this network was more. Two parameters that were optimized are 1. Bandwidth, and 2. Cost. Cost optimization was achieved by shifting some small networks like school or medium-size office to broadband. While bandwidth optimization was achieved by global load balancing, minimize latency, packet loss monitoring and bandwidth management. During optimization, no hardware change was done; Opnet software was used to calculate the results. The proposed optimized network architecture shows promising results as compared to the existing one.

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