scholarly journals Development of Cupcake Production Technology Using Rye Flour

2021 ◽  
pp. 195-198
Author(s):  
N.G. Hovhannisyan ◽  
A.P. Vanoyan
Keyword(s):  
Energy Consumption ◽  
Production Technology ◽  
Functional Food ◽  
Food Production ◽  
Food Industry ◽  
New Technologies ◽  
Healthy Diet ◽  
Technological Equipment ◽  
Rye Flour ◽  
Confectionery Products

Functional food production has become relevant, particularly in recent years, related to technical advancement, reduction of physiological energy consumption and imbalance in labor capacity. Healthy diet is one of the most important factors describing the health of country’s population. In this regard development of new technologies for manufacturing new range of flour confectionery products is considered to be quite actual, while functional food production technology is of significant importance from the prospect of food industry development on the whole. The recommended technology can be easily introduced in the production with no need for additional technological equipment.

Innovations in Food Production - Status and Directions of Development

2012 ◽  
Vol 7 (2) ◽  
pp. 183-193
Author(s):  
Barbara Grzybowska
Keyword(s):  
Functional Food ◽  
Food Production ◽  
Food Industry ◽  
Statistical Data ◽  
New Products ◽  
Technological Innovations ◽  
The Status ◽  
Product Manufacturing ◽  
The Subject ◽  
And Storage

This paper characterises the directions of innovative activities undertaken by food industry enterprises concerning the manufacturing of food products. Based on the subject literature and secondary statistical data, the status of food industry innovativeness and areas of innovative activities related to implementation of technological and non-technological innovations are presented. The activities of enterprises focus on manufacturing new products in response to the ever-changing needs and expectations of consumers. In particular, the production of so-called functional food (which seeks to promote health, minimise the risk of specific diseases, improve psychophysical fitness, lose weight, etc.) is increasingly extensive. Manufacturers must also improve the technologies and techniques of product manufacturing, packaging and storage. 

scholarly journals Using Jerusalem artichoke powder in functional food production

2020 ◽  
pp. 69-78
Author(s):  
Nailya Dubkova ◽  
Vitaly Kharkov ◽  
Marsel Vakhitov
Keyword(s):  
Functional Food ◽  
Food Production ◽  
Food Industry ◽  
Jerusalem Artichoke ◽  
Convective Drying ◽  
Residual Moisture ◽  
Drying Time ◽  
Standard Methods ◽  
Laboratory Vacuum ◽  
Kinetics Of

Introduction. Jerusalem artichoke is a valuable low-maintenance crop whose tubers contain vital nutrients and prebiotics. We propose using Jerusalem artichoke powder as a functional nutrient in the formulation of food products. Study objects and methods. We studied the influence of vacuum, vibration, and grinding on the kinetics of drying Jerusalem artichoke tubers of a “Skorospelka” variety in the laboratory vacuum vibromixing mill dryer (VVMD). Results and discussion. The rate of drying in the VVMD was almost 5.5 times as high as that of convective drying. The kinetic curves showed that grinding provided a period of decreasing drying rate until almost complete drying. Vibration drying in the VVMD was twice faster than vacuum drying. The comparison of theoretical and experimental data on moisture and drying time revealed good adequacy. The NMR analysis of changes in the molecular mobility of the samples obtained in the VVMD showed an implicit twocomponent spectrum, indicative of low moisture. The chemical analysis of the tubers and powders by standard methods confirmed that the proposed gentle technology (fast drying at 30°C) preserved 86% of inulin. Conclusion. Jerusalem artichoke powder obtained in the VVMD can be used in different branches of the food industry due to its long shelf life, low consolidation, and no caking, with residual moisture of 6.1%.

scholarly journals Economic Energy Efficiency of Food Production Systems

Energies ◽  
2020 ◽  
Vol 13 (21) ◽  
pp. 5826
Author(s):  
Bartłomiej Bajan ◽  
Aldona Mrówczyńska-Kamińska ◽  
Walenty Poczta
Keyword(s):  
Energy Efficiency ◽  
Energy Consumption ◽  
Food Production ◽  
Food Industry ◽  
Energy Intensity ◽  
Production Systems ◽  
Developed Countries ◽  
Total Consumption ◽  
Global Increase ◽  
High Level

The current global population growth forecast carries with it a global increase in demand for food. In order to meet this demand, it is necessary to increase production, which requires an increase in energy consumption. However, forecasted energy production growth is insufficient and traditional sources of energy are limited; hence, it is necessary to strive for greater energy efficiency in food production systems. The study aimed to compare the economic energy efficiency of food production systems in selected countries and identify the sources of diversification in this field. As a measure of energy efficiency, the indicators of the energy intensity of food production were used in this study. To calculate these indicators, a method based on input-output life-cycle assessment assumptions was used, which enables researchers to obtain fully comparable results between countries. The study showed that despite an increase in energy consumption in the food production systems of the analyzed countries by an average of 27%, from 19.3 EJ to 24.5 EJ, from 2000 to 2014, their energy intensity decreased, on average, by more than 18%, from 8.5 MJ/USD to 6.9 MJ/USD. This means that energy efficiency improvements are possible even under conditions of increased energy consumption, which in turn, means that food production can increase significantly. In the case of developed countries, the main inefficiencies are found in agricultural production, while in developing countries, they are observed in the food industry. Decision-makers should also pay attention to the high level of energy intensity that results from the supply of inputs to agriculture and the food industry because there is great potential for the improvement of energy efficiency in this field, especially because energy consumption associated with supply constitutes a major part of total consumption in the food production systems of developed countries.

scholarly journals Immobilization Technologies in Probiotic Food Production

2013 ◽  
Vol 2013 ◽  
pp. 1-15 ◽  
Author(s):  
Gregoria Mitropoulou ◽  
Viktor Nedovic ◽  
Arun Goyal ◽  
Yiannis Kourkoutas
Keyword(s):  
Cell Viability ◽  
Functional Food ◽  
Food Production ◽  
Food Industry ◽  
Present Review ◽  
Novel Foods ◽  
Probiotic Food

Various supports and immobilization/encapsulation techniques have been proposed and tested for application in functional food production. In the present review, the use of probiotic microorganisms for the production of novel foods is discussed, while the benefits and criteria of using probiotic cultures are analyzed. Subsequently, immobilization/encapsulation applications in the food industry aiming at the prolongation of cell viability are described together with an evaluation of their potential future impact, which is also highlighted and assessed.

PEAS AND PRODUCTS OF ITS PROCESSING OF - NONCONVENTIONAL RAW MATERIAL RESOURCES

2020 ◽  
Author(s):  
D.Y. Bolgova ◽  
◽  
N.A. Tarasenko ◽  
Z.S. Mukhametova ◽  
◽  
...  
Keyword(s):  
Chemical Composition ◽  
Human Health ◽  
Food Production ◽  
Food Industry ◽  
Raw Material ◽  
Plant Proteins ◽  
Material Resources ◽  
The Rich

Nutrition is an important factor that affects human health. The use of plant proteins as various additives in food production has now been actively developed. The rich chemical composition of pea grains determines the possibility of application in the food industry. Peas are characterized by good assimilability and degree of digestion.

Naval Energy Management System

2020 ◽  
Vol 26 (3) ◽  
pp. 20-25
Author(s):  
Laurențiu Bogdan Asalomia ◽  
Gheorghe Samoilescu
Keyword(s):  
Energy Consumption ◽  
Power Systems ◽  
New Technologies ◽  
Integrated Navigation ◽  
Integrated Navigation System ◽  
Efficient Management ◽  
Reduce Energy Consumption ◽  
Energy Efficiency Design Index ◽  
Green Ship

AbstractThe paper analyses the role of control and monitoring of electro-energetic equipment in order to reduce operational costs, increase profits and reduce carbon emissions. The role of SCADA and EcoStruxure Power systems is presented and analysed taking into account the energy consumption and its savings. The paper presents practical and modern solutions to reduce energy consumption by up to 53%, mass by up to 47% and increase the life of the equipment by adjusting the electrical parameters. The Integrated Navigation System has allowed an automatic control and an efficient management. For ships, the implementation of an energy efficiency design index and new technologies was required for the GREEN SHIP project.

Identification and Public Acceptance on the Implementation Program of Acceleration of Local Resource Based Diversification of Food Consumption (P2KP - BSL) in Mataram

2016 ◽  
Vol 2 (9) ◽  
pp. 20
Author(s):  
Cahya Sulistyaningsih
Keyword(s):  
Food Consumption ◽  
School Children ◽  
Food Processing ◽  
Food Production ◽  
Food Industry ◽  
Local Resource ◽  
Initial Stage ◽  
Implementation Program ◽  
Rice Consumption ◽  
Field Schools

Program of acceleration of local resource based diversification of food consumption (P2KP - BSL) has nationally implemented as the initial stage for program socialization since 2009 and simultaneously implemented in 2011. This is a descriptive study. Districts of Sekarbela, Selaparang, and Ampenan were selected as the research focused-areas considering that the three districts have already implemented three sub-programs of P2KP – BSL that are; a) Sub-program of Optimizing Courtyard Utilization, b) Sub-program of Food Processing, c) Sub-program of Consumption Campaigns of Diverse Food, Balanced Nutrition, and Safe for School Children. Finding of the study in Mataram town shows that there are seven planned sub-programs of P2KP – BSL; however, due to the limited fund, there only three sub-programs; sub-program of Optimizing Courtyard Utilization, sub-program of Food Processing, and sub-program of Consumption Campaigns of Diverse Food, Balanced Nutrition, and Safe for School Children have been realized . Meanwhile, there are four other unimplemented programs; 1) sub-program of Specific Region Food Production Developments, 2) sub-program of Local Food Lift, 3) sub-program of Food Business Development and SMEs, and 4) sub-program of Agro-Food Industry Development. Government has effort to change people's habits aiming to reduce the rice consumption and started to diversify food consumption through a variety of ways - dissemination through print media, electronic media, trainings, and field schools.

scholarly journals Choux gingerbread production technology based on light rye flour

2021 ◽  
Vol 640 (2) ◽  
pp. 022071
Author(s):  
A R Tugush ◽  
M K Sadygova ◽  
T I Anikienko ◽  
M V Belova ◽  
A V Kondrashova ◽  
...  
Keyword(s):  
Production Technology ◽  
Rye Flour

scholarly journals Chemical Contamination Pathways and the Food Safety Implications along the Various Stages of Food Production: A Review

2021 ◽  
Vol 18 (11) ◽  
pp. 5795
Author(s):  
Kgomotso Lebelo ◽  
Ntsoaki Malebo ◽  
Mokgaotsa Jonas Mochane ◽  
Muthoni Masinde
Keyword(s):  
Food Safety ◽  
Food Production ◽  
Food Industry ◽  
Food Packaging ◽  
Agricultural Sector ◽  
Negative Impact ◽  
Anthropogenic Factors ◽  
Chemical Contamination ◽  
Chemical Toxicity ◽  
Chemical Substances

Historically, chemicals exceeding maximum allowable exposure levels have been disastrous to underdeveloped countries. The global food industry is primarily affected by toxic chemical substances because of natural and anthropogenic factors. Food safety is therefore threatened due to contamination by chemicals throughout the various stages of food production. Persistent Organic Pollutants (POPs) in the form of pesticides and other chemical substances such as Polychlorinated Biphenyls (PCBs) have a widely documented negative impact due to their long-lasting effect on the environment. This present review focuses on the chemical contamination pathways along the various stages of food production until the food reaches the consumer. The contamination of food can stem from various sources such as the agricultural sector and pollution from industrialized regions through the air, water, and soil. Therefore, it is imperative to control the application of chemicals during food packaging, the application of pesticides, and antibiotics in the food industry to prevent undesired residues on foodstuffs. Ultimately, the protection of consumers from food-related chemical toxicity depends on stringent efforts from regulatory authorities both in developed and underdeveloped nations.

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