scholarly journals Improving Water Efficiency in the Beverage Industry With the Internet of Things

2022 ◽  
pp. 18-26
Author(s):  
Sandeep Jagtap ◽  
George Skouteris ◽  
Vilendra Choudhari ◽  
Shahin Rahimifard
Keyword(s):  
Internet Of Things ◽  
Real Time ◽  
Monitoring System ◽  
Water Usage ◽  
Beverage Industry ◽  
Food And Beverage Industry ◽  
Food And Beverage ◽  
Food And Drink ◽  
Annual Water

The food and beverage industry is one of the most water-intensive industries, with water required for various processes (e.g., washing, cooking, cleaning) at almost every stage of the production, as well as being a key constituent in many food and drink products. Therefore, a real-time efficient water management strategy is imperative, and the novel internet of things (IoT)-based technologies can be of significant help in developing it. This chapter presents the architecture of an IoT-based water-monitoring system followed by the demonstration of a case study of a beverage factory wherein the monitoring system helped understand the detailed water usage as well as finding solutions and addressing overconsumption of water during the manufacturing processes. The successful deployment of IoT helped reduce the annual water consumption by 6.7%, monitor water usage in real-time, and improve it.

scholarly journals An Internet of Things Approach for Water Efficiency: A Case Study of the Beverage Factory

2021 ◽  
Vol 13 (6) ◽  
pp. 3343 ◽  
Author(s):  
Sandeep Jagtap ◽  
George Skouteris ◽  
Vilendra Choudhari ◽  
Shahin Rahimifard ◽  
Linh Nguyen Khanh Duong
Keyword(s):  
Internet Of Things ◽  
Real Time ◽  
Monitoring System ◽  
Water Saving ◽  
Water Monitoring ◽  
Successful Implementation ◽  
Water Usage ◽  
Food Manufacturing ◽  
Daily Water

There is a lack of knowledge among food manufacturers about adopting the Internet of Things (IoT)-based water monitoring system and its ability to support water minimisation activities. It is therefore necessary to investigate the applicability of IoT-based real-time water monitoring systems in a real food manufacturing environment to pursue water-saving opportunities accordingly. This article aims to propose an architecture of an IoT-based water-monitoring system needed for real-time monitoring of water usage, and address any water inefficiencies within food manufacturing. This article looks at a study conducted in a food beverage factory where an IoT-based real-time water monitoring system is implemented to analyse the complete water usage in order to devise solutions and address water overconsumption/wastage during the manufacturing process. The successful implementation of an IoT-based real-time water monitoring system offered the beverage factory a detailed analysis of the water consumption and insights into the water hotspots that needed attention. This action initiated several water-saving project opportunities, which contributed to the improvement of water sustainability and led to an 11% reduction in the beverage factory’s daily water usage.

Overview of water usage and wastewater management in the food and beverage industry

2014 ◽  
Vol 53 (12) ◽  
pp. 3335-3347 ◽  
Author(s):  
Katerina Valta ◽  
Tatjana Kosanovic ◽  
Dimitris Malamis ◽  
Konstantinos Moustakas ◽  
Maria Loizidou
Keyword(s):  
Wastewater Management ◽  
Water Usage ◽  
Beverage Industry ◽  
Food And Beverage Industry ◽  
Food And Beverage

scholarly journals Beverages-Food Industry Cluster Development Based on Value Chain in Indonesia

2014 ◽  
Vol 15 (1) ◽  
pp. 84
Author(s):  
Lasmono Tri Sunaryanto ◽  
Gatot Sasongko ◽  
Ira Yumastuti
Keyword(s):  
Development Strategy ◽  
Value Chain ◽  
Food Industry ◽  
Industry Cluster ◽  
Cluster Development ◽  
Beverage Industry ◽  
Food And Beverage Industry ◽  
Industry Value Chain ◽  
Food And Beverage ◽  
Food And Drink

This study wants to develop the cluster-based food and beverage industry value chain that corresponds to the potential in the regions in Java Economic Corridor. Targeted research: a description of SME development strategies that have been implemented, composed, and can be applied to an SME cluster development strategy of food and beverage, as well as a proven implementation strategy of SME cluster development of food and beverage. To achieve these objectives, implemented descriptive methods, techniques of data collection through surveys, analysis desk, and the FGD. The data will be analyzed with descriptive statistics. Results of study on PT KML and 46 units of food and drink SMEs in Malang shows that the condition of the SME food-beverage cluster is: not formal, and still as the center. As for the condition of the existence of information technology: the majority of SMEs do not have the PC and only 11% who have it, of which only 23% have a PC that has an internet connection, as well as PC ownership is mostly just used for administration, with WORD and EXCEL programs, and only 4% (1 unit SMEs) who use the internet marketing media.

scholarly journals Safety and quality of bacterially fermented functional foods and beverages: a mini review

2020 ◽  
Vol 4 (3) ◽  
pp. 123-127 ◽  
Author(s):  
Tolulope Joshua Ashaolu
Keyword(s):  
Food Processing ◽  
Functional Foods ◽  
Fermented Foods ◽  
Nutritional Content ◽  
Beverage Industry ◽  
Food And Beverage Industry ◽  
Food And Beverage ◽  
Functional Beverages

Abstract Bacteria have been employed widely in the food and beverage industry, with evolving dimensions in recent years. Proteases derived from lactic acid bacteria (LAB) are useful in the production of fermented functional beverages and are of particular use in conditioning their shelf life, nutritional content, flavour, and texture quality, thus making fermented foods and beverages functional and therapeutic. This review focuses on bacteria, especially protease-producing LAB used in food processing, and their usefulness in the production of functional foods and beverages. A case study of oat beverages was briefly explored due to its popularity. The safety and quality importance of the food products were also considered with a few recommendations.

scholarly journals Sustainable organisational learning in sustainable companies

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Cinzia Battistella ◽  
Lucia Cicero ◽  
Nadia Preghenella
Keyword(s):  
Organisational Learning ◽  
Content Type ◽  
Beverage Industry ◽  
Food And Beverage Industry ◽  
Depth Analysis ◽  
Food And Beverage ◽  
New Ideas ◽  
Multiple Case

Purpose The purpose of this study is to extend the knowledge on sustainable organisational learning (OL) in sustainable companies. Design/methodology/approach Sustainability is examined from an OL perspective and was based on Edward’s integral cycle of learning. An in-depth analysis of the literature was carried out, and a list of OL characteristics, such as openness to new ideas and participative policymaking, were compiled. To identify which OL characteristics are used for sustainability, a multiple-case study was designed for sustainable companies operating in the food and beverage industry. Findings This study found a wide variety of sustainable practices, such as experimentation and information-sharing systems, related to learning processes, and learning leadership appears to be the least developed dimension. It was also found that sustainable companies learn through social rather than reflective learning, in relationships with internal and external stakeholders, and by concrete actions to implement environmental and social impacts. Originality/value This study is one of a few that explore sustainable OL and contributes to categorising OL characteristics that sustainable companies use to facilitate and support sustainability in the mid–long term.

scholarly journals Impact of Covid-19 on Business Performance: A Case Study of Starbucks

2021 ◽  
Vol 4 (2) ◽  
pp. 13-27
Author(s):  
Rupesh Sinha ◽  
Varsha Ganatra ◽  
Priya Pandey ◽  
Deepaa Darshanie Lim A/P Arumugan ◽  
Daisy Mui Hung Kee ◽  
...  
Keyword(s):  
Quantitative Research ◽  
Business Performance ◽  
World Economy ◽  
Quantitative Research Methods ◽  
Qualitative And Quantitative ◽  
Beverage Industry ◽  
Food And Beverage Industry ◽  
Food And Beverage ◽  
The Impact

The purpose of this study is to determine the impact of Covid-19 on business performance of Starbucks. Plenty research of the impact of Covid-19 on the world economy has been done, but this research will focus more on the food and beverage industry, especially one of the famous brands called Starbucks. Qualitative and quantitative research methods such as online research and questionnaires were carried out to ensure the evaluation of the research is fresh, valid and reliable. It is assumed that the impact of Covid-19 has influence the Starbucks financially, economically and socially, which includes the behaviour of consumers towards the company. However, Starbucks was able to remain optimistic and position itself well to overcome the pandemic crisis.

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