scholarly journals Avaliação da eficiência de diferentes agentes de limpeza utilizados na indústria de alimentos / Efficiency evaluation of different cleaning agents used on food industry

2021 ◽  
Vol 7 (12) ◽  
pp. 120035-120049
Author(s):  
Liandra Palmorio ◽  
Francie Nara Gaio ◽  
Deise Helena Baggio Ribeiro
Keyword(s):  
Food Industry ◽  
Efficiency Evaluation ◽  
Cleaning Agents

scholarly journals Identifikasi Boraks pada Lontong Sayur di Sunmor UGM

2017 ◽  
Vol 2 (2) ◽  
pp. 48
Author(s):  
Dian Wuri Astuti ◽  
Siti Fatimah ◽  
Ana Zubaidah
Keyword(s):  
Laboratory Tests ◽  
Food Industry ◽  
Food Additives ◽  
Descriptive Study ◽  
Food Additive ◽  
Wood Preservatives ◽  
Test Paper ◽  
Rice Cake ◽  
Cleaning Agents ◽  
Food Needs

Background: The number of people in Indonesia led to increased food needs have also increased. This causes a variety of food products appear with different variations to make it more durable, attractive and profitable. Food Additives (BTM) in everyday life has been used by the general public in making food. Since the old borax misused by manufacturers as a food additive, but is actually a function of borax used in non-food industry as a solder material, cleaning agents, wood preservatives, antiseptics, and cockroach control. One of the suspected food is rice cake containing borax. The purpose of this study was to determine whether there is borax content in vegetable rice cake that is sold in Sunmor UGM. Methods: This research is a descriptive study with qualitative laboratory tests using test paper color saffron. The sample in this study is the rice cake in Sunmor UGM. The data were analyzed descriptively and presented in tables, percentages and narrative. Results: The study identified borax on vegetable rice cake at Sunmor UGM many as 13 indicate that the samples tested did not contain borax. Conclusion: vegetable rice cake samples at the Sunmor UGM checked 100% negative containing borax.

scholarly journals Methodical approach to evaluation of commodities’ advancement efficiency using online-instruments

2020 ◽  
pp. 157-167
Author(s):  
L. Kapinus ◽  
S. Rozumei ◽  
N. Skrygun ◽  
K. Semenenko
Keyword(s):  
Food Industry ◽  
Evaluation Process ◽  
Efficiency Evaluation ◽  
Evaluation Indexes ◽  
Scientific Discussion ◽  
Logical Sequence ◽  
Methodical Approach ◽  
On Line ◽  
Preparatory Stage ◽  
Counter Argument

This article summarizes arguments and counter-argument within the limits of scientific discussion through the question of efficiency of the use of online-instruments of commodities advancement to the market. Primary purpose of undertaken research was the development of the methodical approach to the efficiency evaluation of commodities advancement with the use of online-instruments and research of practical aspects of application of online-instruments of new commodity advancement to the market. In accordance with the aim the material in the article is carried out in the logical sequence: first methodical approach offers theoretical level in relation to the efficiency evaluation of the use of online-instruments of commodities advancement, the feature of that is systematization of evaluation process in threestages: preparatory, analytical and administrative, that all owstoaccept effective administrative decisions oneachlevel. As part of the preparatory stage it is necessary to define the aims, tasks, terms, methods, receptions of efficiencyevaluation of the use of online-instruments of commodities advancement. The analytical stage is characterizedby the extensive work. According to the offered methodology, there will be the evaluation and analysis of communication indexesand economic efficiency of online-advancement and calculation of integral index of evaluation efficiency of the use of online-instruments of commodities advancementon the basis of the system of evaluation indexes. The third type is administrative. On the basis of generalization of results of efficiency evaluation of the use of online-communications it is expedient to work out suggestions in relation to the increase of commodities’ efficiency advancement of online-instruments and work out the complex of events in relation to the removal of the educed lacks of complex on-line-advancement. Development of strategies, control after implementation of the events and their coordination, will provide efficiency of management of policycommoditiesadvancement in the Internet. Researches empiric confirm the necessity of the use of online-instruments of new commodity launching to the market and creation of synergy effect at the use of online- and offline instruments of commodities’advancement. The results of undertaken research can be useful to the enterprises of food industry that plan to enter to the competitive market with a new commodity. Keywords: online-instruments, online-advancement, efficiency, internet-communications, internet marketing.

Where’s the fat? Freeze-fracture analysis of ingredient interactions in food systems

1993 ◽  
Vol 51 ◽  
pp. 48-49
Author(s):  
Jean Fincher
Keyword(s):  
Lipid Droplets ◽  
Food Systems ◽  
Food Industry ◽  
Freeze Fracture ◽  
Food Science ◽  
Complex Interactions ◽  
Fat Reduction ◽  
Important Trend ◽  
Conventional Foods ◽  
Whipped Cream

An important trend in the food industry today is reduction in the amount of fat in manufactured foods. Often fat reduction is accomplished by replacing part of the natural fat with carbohydrates which serve to bind water and increase viscosity. It is in understanding the roles of these two major components of food, fats and carbohydrates, that freeze-fracture is so important. It is well known that conventional fixation procedures are inadequate for many food products, in particular, foods with carbohydrates as a predominant structural feature. For some food science applications the advantages of freeze-fracture preparation procedures include not only the avoidance of chemical fixatives, but also the opportunity to control the temperature of the sample just prior to rapid freezing.In conventional foods freeze-fracture has been used most successfully in analysis of milk and milk products. Milk gels depend on interactions between lipid droplets and proteins. Whipped emulsions, either whipped cream or ice cream, involve complex interactions between lipid, protein, air cell surfaces, and added emulsifiers.

Latent heat storage for hot beverages

2019 ◽  
Vol 13 (3) ◽  
pp. 5653-5664
Author(s):  
M. S. M. Al-Jethelah ◽  
H. S. Dheyab ◽  
S. Khudhayer ◽  
T. K. Ibrahim ◽  
A. T. Al-Sammarraie
Keyword(s):  
Latent Heat ◽  
Food Industry ◽  
Heat Storage ◽  
Food Storage ◽  
Thermal Engineering ◽  
Engineering Applications ◽  
Latent Heat Storage ◽  
The Impact ◽  
Encapsulated Phase Change Material ◽  
Change Material

Latent heat storage has shown a great potential in many engineering applications. The utilization of latent heat storage has been extended from small scales to large scales of thermal engineering applications. In food industry, latent heat has been applied in food storage. Another potential application of latent heat storage is to maintain hot beverages at a reasonable drinking temperature for longer periods. In the present work, a numerical calculation was performed to investigate the impact of utilizing encapsulated phase change material PCM on the temperature of hot beverage. The PCM was encapsulated in rings inside the cup. The results showed that the encapsulated PCM reduced the coffee temperature to an acceptable temperature in shorter time. In addition, the PCM maintained the hot beverage temperature at an acceptable drinking temperature for rational time.

Gums and Stabilisers for the Food Industry 9

1998 ◽  
Author(s):  
Peter A. Williams ◽  
Glyn O. Phillips
Keyword(s):  
Food Industry
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