scholarly journals Product Preservation Design of Vegetable and Animal Food Processing

2021 ◽  
Vol 2 (6) ◽  
pp. 1-12
Author(s):  
Menduza Burnd ◽  
Joffersen Yrick
Keyword(s):  
Food Processing ◽  
Accurate Representation ◽  
Animal Food ◽  
Food Components

The aims of the research is determine the Product Preservation Design of Vegetable and Animal Food Processing. Packaging designed to preserve food components in the hands of customers while preventing contamination by bacteria and fungus is the goal. As long as food is stored properly, the quality of the food will deteriorate. Packaging is necessary in order to deliver the following information: Package must convey an accurate representation of its contents; it should neither be copied from other parties' packaging designs, nor should it be too complex, making it prohibitively costly to produce

scholarly journals Analisis SWOT Pengolahan Makanan Pada Katering di Kecamatan Simokerto Surabaya Tahun 2019

2020 ◽  
Vol 18 (2) ◽  
Author(s):  
Sharen Liestya Santosa ◽  
Narwati . ◽  
Ernita Sari
Keyword(s):  
Development Strategy ◽  
Food Processing ◽  
Swot Analysis ◽  
Sampling Technique ◽  
Food Handlers ◽  
Evaluation Design ◽  
Research Activity ◽  
Routine Monitoring ◽  
Quality Of Food

        Jasaboga in producing food must pay attention to the quality of food to improve food quality need to process food that is in accordance with the requirements of food sanitation hygiene. So the purpose of this study is to assess the application of food processing to catering in Simokerto Subdistrict where the components of food processing such as food processing, food processing, food equipment, and food handlers are then analyzed using SWOT Analysis (Strength, Weakness, Opportunity, and Threats). The results of the SWOT analysis will produce a Food Processing Development Strategy for Catering.          This research is descriptive with research design using evaluation design with the aim of the results of this study used for improvement or improvement of activities / programs in catering. The location of the study was carried out in 3 catering in Surabaya Simokerto sub-district, using sampling techniques Total Sampling Technique. The research activity used an observation sheet to obtain data on the application of food processing at the catering district of Simokerto Surabaya.          Based on the results of the study, Food Processing catering in Simokerto Surabaya District in general is good and according to existing regulations such as Food Processing Places has a Good category of 78%, Food Processing has a Good category of 67%, Food Handlers have a Good category of 72% while Cookware has a sufficient category of 64% so that repairs need to be done. In improving catering food processing can be done by utilizing the strengths and opportunities that exist among them by conducting routine monitoring of the health center, counseling on food safety and food processing methods that are good and right, and for catering in Simokerto sub-district can implement the recommended development strategy to innovate on a variety of menus to increase consumer purchasing power, take advantage of technological advance as a media for promotion and register catering to health services to obtain Jasaboga sanitary hygiene certificates.Keywords: Food processing, SWOT Analysis and Food Processing development strategy

Factors that impact Quality during the Transportation of Tomatoes

2021 ◽  
pp. 516-532
Author(s):  
Saurav Negi ◽  
Neeraj Anand ◽  
Shantanu Trivedi
Keyword(s):  
Decision Making ◽  
Factor Analysis ◽  
Supply Chain ◽  
State Government ◽  
Food Processing ◽  
Himachal Pradesh ◽  
North India ◽  
Current Status ◽  
Primary Data

This paper examines the factors that impact the quality of tomatoes during the transportation through the supply chain. This is motivated by the criticality transportation in north India region. Primary data was collected through a survey using a questionnaire with responses from 140 transporters from the Himachal Pradesh and Uttarakhand states of India. The data were analyzed using factor analysis to identify the factors that are impacting the quality of tomatoes during the transportation stage. Based on the analysis, three factors were identified that impact quality: Operational, Preservation and Infrastructure. The identification of these factors will benefit the stakeholders involved in the process of decision-making, like the state government, food processing units, transporters, and the farmers. This will help us to understand the current status of transportation and related issues and challenges which enable them to make better planning and management to improve efficiency in the transportation stage of the supply chain.

Factors that impact Quality during the Transportation of Tomatoes

2017 ◽  
Vol 7 (1) ◽  
pp. 49-63 ◽  
Author(s):  
Saurav Negi ◽  
Neeraj Anand ◽  
Shantanu Trivedi
Keyword(s):  
Decision Making ◽  
Factor Analysis ◽  
Supply Chain ◽  
State Government ◽  
Food Processing ◽  
Himachal Pradesh ◽  
North India ◽  
Current Status ◽  
Primary Data

This paper examines the factors that impact the quality of tomatoes during the transportation through the supply chain. This is motivated by the criticality transportation in north India region. Primary data was collected through a survey using a questionnaire with responses from 140 transporters from the Himachal Pradesh and Uttarakhand states of India. The data were analyzed using factor analysis to identify the factors that are impacting the quality of tomatoes during the transportation stage. Based on the analysis, three factors were identified that impact quality: Operational, Preservation and Infrastructure. The identification of these factors will benefit the stakeholders involved in the process of decision-making, like the state government, food processing units, transporters, and the farmers. This will help us to understand the current status of transportation and related issues and challenges which enable them to make better planning and management to improve efficiency in the transportation stage of the supply chain.

scholarly journals Mast Cell Regulation and Irritable Bowel Syndrome: Effects of Food Components with Potential Nutraceutical Use

Molecules ◽  
2020 ◽  
Vol 25 (18) ◽  
pp. 4314 ◽  
Author(s):  
José Antonio Uranga ◽  
Vicente Martínez ◽  
Raquel Abalo
Keyword(s):  
Mast Cell ◽  
Irritable Bowel Syndrome ◽  
Mast Cells ◽  
Gastrointestinal Disorder ◽  
Inflammatory Reactions ◽  
Food Components ◽  
Daily Food ◽  
Release Histamine ◽  
Irritable Bowel

Mast cells are key actors in inflammatory reactions. Upon activation, they release histamine, heparin and nerve growth factor, among many other mediators that modulate immune response and neuron sensitization. One important feature of mast cells is that their population is usually increased in animal models and biopsies from patients with irritable bowel syndrome (IBS). Therefore, mast cells and mast cell mediators are regarded as key components in IBS pathophysiology. IBS is a common functional gastrointestinal disorder affecting the quality of life of up to 20% of the population worldwide. It is characterized by abdominal pain and altered bowel habits, with heterogeneous phenotypes ranging from constipation to diarrhea, with a mixed subtype and even an unclassified form. Nutrient intake is one of the triggering factors of IBS. In this respect, certain components of the daily food, such as fatty acids, amino acids or plant-derived substances like flavonoids, have been described to modulate mast cells’ activity. In this review, we will focus on the effect of these molecules, either stimulatory or inhibitory, on mast cell degranulation, looking for a nutraceutical capable of decreasing IBS symptoms.

Study of external factors to minimize segregation of granular particles

2020 ◽  
Vol 31 (10) ◽  
pp. 2050147
Author(s):  
Saleema Panda ◽  
Danielle S Tan
Keyword(s):  
Food Processing ◽  
External Factors ◽  
Small Scale ◽  
Pharmaceutical Chemical ◽  
Wall Roughness ◽  
Related Factors ◽  
End Products ◽  
Granular Particles ◽  
Scale Experiment

Segregation of granular particles affects the quality of end products in the pharmaceutical, chemical and food processing industries. Many researchers have worked on controlling the mechanical properties of granular particles to minimize segregation. In this paper, we studied different chute-related factors — inclination angle, friction, fill, channel geometry and base profile — and their effects on segregation. We conducted a small-scale experiment with chute inclined at different angles, and also numerical simulations performed using an open-source discrete element method (DEM) code — LIGGGHTS. We found the optimal condition for minimum segregation of a binary granular mixture. We concluded that segregation is minimized if the stream-wise velocity is low, for example, by keeping the chute at a low inclination [Formula: see text] and increasing the wall roughness to 0.14.

scholarly journals Pemberdayaan Masyarakat Desa dengan Usaha Kuliner Tradisional pada Kelompok Boga Ganesha Kabupaten Buleleng

2017 ◽  
pp. 387
Author(s):  
MADE SUDANA ◽  
I GEDE SETIAWAN ADI PUTRA ◽  
NYOMAN PARINING
Keyword(s):  
Food Processing ◽  
Fast Food ◽  
Community Empowerment ◽  
Traditional Food ◽  
Traditional Foods ◽  
Village Community ◽  
The People ◽  
The Family ◽  
The Village

The Village Community Empowerment With Traditional Culinary Business in the Group of Boga Ganesha Buleleng The development of fast food must be balanced with the consumption of traditional foods because fast food is allegedly to be a risk factor for the emergence of various diseases. This study aimed to analyze the behavior of IbIKK group of Boga Ganesha. The choice of location of the research was determined purposively with the consideration that the Boga Ganesha is one of the groups to empower the people with the traditional culinary efforts. The method used in collecting the data in this study was interviews with questionnaire instruments. Based on the research results, the potential of the IbIKK of Boga Ganesha is a kosher, hygienic and healthy traditional food processing. Behavior that was demonstrated by the members can be classified into an excellent category (4,6). The achievement of the implementation of the empowerment program that is included in the category of successful (4,2). Empowerment of program aimed to improve the quality of human resources. In this regard, members of the group should implement their skills so that they can open up business opportunities in order to improve the economy of the family. To support this, the facilitator should use the appropriate method so that all participants can obtain information equally.

A Device for Performing Controlled Cutting Operations

2012 ◽  
Author(s):  
Andrew M. Phan ◽  
John P. Parmigiani
Keyword(s):  
Cutting Force ◽  
Food Processing ◽  
Depth Of Cut ◽  
Optimum Parameters ◽  
Cutting Angle ◽  
Underlying Causes ◽  
Reaction Forces ◽  
Surgical Operations ◽  
Made In

Cutting operations using blades appear in several different industries such as food processing, surgical operations, gardening equipment, and so forth. Many practitioners of cutting operations will notice that it is easier to cut something by pressing and slicing at the same time versus doing each motion individually. They will also notice that certain angles or certain blade geometries make it easier to cut certain materials. As our society continues to increase our technological prowess, there is an ongoing need to better understand the underlying causes of simple tasks such as cutting so that cutting operations can be performed with more precision and accuracy than ever before. For many applications it is not possible to achieve the most optimum cutting force, cutting angle, and push to slice ratio and a compromise must be made in order to ensure the functionality of a cutting device. A means of objectively and efficiently evaluating cutting media is needed in order to determine the optimum parameters such as cutting force, cutting angle, and push to slice ratio for certain applications. The approach taken in this work is to create a testing apparatus that uses standard cutting media and performs controlled cutting operations to determine key parameters to specific cutting operations. Most devices used for performing experimental controlled cutting operations are limited to a single axis of motion, thus not incorporating the effect of the push to slice ratio. The device created and discussed in this paper is capable of performing controlled cutting operations with three axes of motion. It is capable of accurately controlling the depth of cut, push to slice ratio, and angle of cut in order to accurately capture motions seen in typical cutting operations. Each degree of freedom on the device is capable of withstanding up to 1550 N of cutting force while still capable of maintaining smooth motions. The device is capable of controlling the velocity of the push and slice motions up to 34 mm/s. Depth of cut, for both pushing and slicing, the reaction forces, and the angle of cut are all controlled and measured in real-time so that a correlation can be made between them. Data collected by this device will be used to investigate the effects of the push to slice ratio and angle of cut on cutting force and overall quality of cutting operations. Preliminary testing in wood test samples evaluates the effectiveness of the device in collecting cutting data. This device will also be used to validate several finite element analyses used in investigating cutting mechanics.

scholarly journals PENGEMBANGAN KULINER LOKAL SEBAGAI DAYA TARIK WISATA DI DILI, TIMOR LESTE

2016 ◽  
Author(s):  
Elizabeth Barreto Araujo
Keyword(s):  
Food Processing ◽  
Tourism Industry ◽  
Traditional Food ◽  
Resource Quality ◽  
Culinary Tourism ◽  
Timor Leste ◽  
Swot Matrix ◽  
The Government ◽  
Restaurant Owners

The development of tourism industry can provide opportunities for tourism products including culinary in Dili, Timor-Leste. This article aims to identify types of traditional foods, measure the perception of tourists on traditional food and formulate program to develop traditional food as culinary tourism. Data collection for this article used direct field observation, interviews and documentation study, while data analysis used SWOT matrix. The results of this article revealed that in Dili there were several types of traditional food such as Saboko, Tukir, Kulu tunu or Kulu Gisa could be developed as culinary tourism. In regard to tourist perception on traditional food processing while good on quality of traditional food, food cleanliness and quality of restaurant service. Several programs conducted by the government to develop traditional food are human resource quality improvement, creating market for traditional food, identification of potential local products in each district and assessment of traditional foods.The restaurant owners also develop several programs such as menu adjustment, creativity in traditional food processing, and promotion.

Respiratory function in animal food processing workers

1989 ◽  
Vol 16 (2) ◽  
pp. 179-187 ◽  
Author(s):  
Eugenija Zuskin ◽  
Marina Mataija ◽  
Duska Pokrajac ◽  
E. Neil Schachter ◽  
T. J. Witek
Keyword(s):  
Food Processing ◽  
Respiratory Function ◽  
Animal Food
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