ELECTRON-ION TECHNOLOGY: ENVIRONMENTAL ASPECTS OF ITS APPLICATION IN THE FOOD INDUSTRY

2021 ◽  
pp. 50-57
Author(s):  
Nikolay Sergeevich Nikolaev ◽  
Vladimir Nikolaevich Kornienko ◽  
Mikhail Yakovlevich Burlev
Keyword(s):  
Food Industry ◽  
Environmental Aspects

scholarly journals TOWARDS AN ECO-EFFICIENCY MODEL FOR EXTENDED SUPPLY CHAIN – BRAZILIAN FOOD INDUSTRY

2015 ◽  
Vol 12 (1) ◽  
pp. 48
Author(s):  
Handson Claudio Dias Pimenta ◽  
Reidson Pereira Gouvinhas ◽  
Stephen Evans
Keyword(s):  
Decision Making ◽  
Supply Chain ◽  
Product Life Cycle ◽  
Food Industry ◽  
Life Cycle Management ◽  
Environmental Aspects ◽  
Production Chain ◽  
Product Life Cycle Management ◽  
Proposed Model ◽  
Decision Making Processes

Designers make decisions that ultimately impact on both the economic and environmental performance of the products, and many of these costs and impacts occur across the supply chain. This paper proposes an eco-efficiency model for product life cycle management within the extended supply chain (ESC) for food industry. Eco-efficiency (EE) has the potential to incorporate both environmental and economic improvement by companies of ESC, and we explore the use of EE in the design process.  It is noteworthy that it is an imperative in the current competitive market that companies must be able to manage their entire production chain taking into account environmental issues as an important factor in their decision-making processes. Therefore, it is believed that EE can integrate and strengthen a company’s functions and assist its decision-making processes as well as implement improvements within its ESC. In this context, it is expected that the proposed model will be able to deliver a validation process based on EE strategies as well as map environmental aspects and its impacts. In addition, the proposed model aims to consider economic aspects along the product ESC and to present elements which can help companies to promote improvements within its supply chain by considering a more environmentally friendly perspective.

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.

Factors Related to Childhood Suicides

Crisis ◽  
2014 ◽  
Vol 35 (5) ◽  
pp. 292-300 ◽  
Author(s):  
Rebecca Soole ◽  
Kairi Kõlves ◽  
Diego De Leo
Keyword(s):  
Child Death ◽  
Behavioral Difficulties ◽  
Childhood And Adolescence ◽  
Environmental Aspects ◽  
Indigenous Children ◽  
External Causes Of Death ◽  
External Causes ◽  
Causes Of Deaths ◽  
Gender Asymmetry ◽  
Control Study

Background: Suicide among children under the age of 15 years is a leading cause of death. Aims: The aim of the current study is to identify demographic, psychosocial, and psychiatric factors associated with child suicides. Method: Using external causes of deaths recorded in the Queensland Child Death Register, a case-control study design was applied. Cases were suicides of children (10–14 years) and adolescents (15–17 years); controls were other external causes of death in the same age band. Results: Between 2004 and 2012, 149 suicides were recorded: 34 of children aged 10–14 years and 115 of adolescents aged 15–17 years. The gender asymmetry was less evident in child suicides and suicides were significantly more prevalent in indigenous children. Children residing in remote areas were significantly more likely to die by suicide than other external causes compared with children in metropolitan areas. Types of precipitating events differed between children and adolescents, with children more likely to experience family problems. Disorders usually diagnosed during infancy, childhood, and adolescence (e.g., ADHD) were significantly more common among children compared with adolescents who died by suicide. Conclusion: Psychosocial and environmental aspects of children, in addition to mental health and behavioral difficulties, are important in the understanding of suicide in this age group and in the development of targeted suicide prevention.

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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