Beverage Processing Research Articles

A systematic methodology for selecting optimal technology for waste heat utilization in food processing industry

Utilizing waste heat that is rejected from thermal processes can greatly enhance the industry's energy balance. Identifying potential waste heat sources in the food and beverage processing industry and making estimations for their possible utilization can be an extremely challenging undertaking. To determine waste heat potentials in the food processing industry and to select an optimal technology for its utilization a novel systematic methodology based on the comprehensive energy audit and mathematical optimization has been developed. The developed mixed integer nonlinear programming model incorporates all novel and the most commonly employed technologies to utilize waste heat.The developed systematic methodology is tested on a case study, of a milk and dairy production facility. Obtained results have shown that up to 53 % of the available waste heat can be used in the scenario of limited investment costs. Otherwise, in the scenario when investment costs are not set as a limitation, 75 % of waste heat can be used, according to plant demands. Harmonising production processes is necessary to use all the waste heat. The developed systematic methodology can be applied to any food processing industry and other facilities producing waste heat because it presents a universal approach.

The Processing of a Novel Health Beverage Based on Extracts from Green Tea and Chios Mastiha

In the present study, the processing, characterization, and assessment of novel non-alcoholic and sugar-free drinks based on bioactive extracts from valuable natural sources, such as green tea enriched with Chios mastiha, are considered. Currently, the transition towards the consumption of healthy and sustainable food and beverages promoting human health and well-being is strongly encouraged and biologically active compounds from natural resources have a broad range of ap-plications in this sector. In this context, three beverages (all non-alcoholic, non-carbonated, and sugar-free) were created, including extracts of green tea with Chios mastiha, matcha green tea with Chios mastiha and louisa green tea with Chios mastiha, and an evaluation of their biological potential was performed. Specifically, an analysis of water, extracts, and additives for the beverage production was carried out. Microbiological and nutritional value determination was also conducted in samples of the three products. According to the experimental results, the novel health beverage produced from green tea enriched with Chios Mastiha extracts was found to have improved organoleptic characteristics and was microbiologically stable and safe for a period of 180 days from the production date at 25 °C. It is also considered stable and safe for 3 days after production, even if it remains open at 25 °C. In view of a possible scale-up of this application, safety, and preservation control should continue for at least 540 days from the date of production. In conclusion, the current research findings support the development of a novel non-alcoholic sugar-free health drink based on bioactive extracts from green tea enriched with Chios mastiha, to contribute to maintaining human health and also to strengthen the economy.

Particle impact in high-pressure homogenizer valves – a step towards understanding wear and cell breakup in food and beverage processing

In many liquid food processing applications using high-pressure homogenizers (HPHs), particles impact with the solid surfaces of the homogenization device. This may lead to costly wear. For some applications, impact is also postulated to control the desired cell disruption. This contribution uses computational fluid dynamics to study impact of particles on solid surfaces in HPHs, as a step towards design optimization. Effects of particle diameter, density, homogenizing pressure, and impact distance are studied. Results show impacts both on the forcer and on the impingement ring. Few particles hit the forcer, at low velocities and with low angles (‘bracing impacts’). More particles hit the impact ring. These impacts are with higher velocities and typically occur head-on. The effect of both homogenizing pressure and impact ring distance scales according to a previously suggested stagnation pressure model. Results are discussed in the light of wear and cell disruption observations.

Ecofriendly hybrid natural fiber reinforced polypropylene composites from biowastes

The used ground coffee waste (GCW) and tea leaf waste (TLW), the large wastes from the beverage process, were selected as natural reinforcement and natural pigment in the polypropylene (PP) matrix. In this work, the maleic anhydride polypropylene (MAPP) was added to the composites to develop the compatibility between fillers, fibers, and polymer matrix. The TLW/PP composites, GCW/PP composites, and GCW/TLW/PP hybrid composites were prepared in the ratio of TLW and GCW ranging from 0 to 30 wt% with the addition of MAPP at 5 wt% of fillers. The presence of GCW and TLW in the PP matrix decreased tensile properties and impact resistance but increased flexural modulus and hardness of PP at high concentrations of GCW and TLW. The increase in GCW and TLW concentration slightly reduced melting temperature but it enhanced the tensile and flexural modulus. Furthermore, it enhanced the hardness, thermal and rheological properties of the composites. The TLW/PP composites had better mechanical properties, and rheological properties than GCW/PP composites but thermal properties were quite similar. The mechanical properties of GCW/TLW/PP hybrid composites were better than those of GCW/PP composites but lower than those of TLW/PP composites. The rheological and thermal behaviour of hybrid composites were like that of TLW/PP composites. Incorporating MAPP improves the mechanical and rheological behavior of PP composites by enhancing the interaction among PP, GCW, and TLW. However, this addition does not significantly enhance the composites’ thermal properties. The optimum composite was hybrid composites of GCW/TLW/PP consisting of GCW of 10 wt%, TLW of 20 wt%, and MAPP of 1.5 wt% which presented good mechanical, thermal, and rheological properties. The mechanical properties of this hybrid composites were as follows: a tensile strength of 26.35 MPa, elongation at break of 10.91%, tensile modulus of 636.69 MPa, flexural strength of 45.57 MPa, flexural modulus of 3632.86 MPa, impact resistance of 12.72 kJ/m2, and a Shore D hardness of 76.15. The overall results showed that GCW and TLW can be used as reinforcement material and natural pigment in the polymer matrix.

Influence of Supply Chain Diversification on the Performance of Large Food and Beverage Processing Companies in Nairobi City County, Kenya

The performance of food and beverage manufacturing companies has become a pressing concern due to the rising incidence of supply chain disruptions, which pose significant threats to achieving operational goals. This study investigates the influence of supply chain diversification on the performance of large food and beverage processing companies in Nairobi City County. Supply chain disruptions have been linked to severe financial repercussions, including lower stock returns and increased failure rates, necessitating innovative management strategies. Utilizing a quantitative correlational research design, the study surveyed all 46 major food and beverage companies in the region, targeting procurement, financial, operations, and supply chain managers. Data collection was conducted via questionnaires, achieving an impressive response rate of 81%, underscoring the representativeness of the findings. Statistical analysis revealed a strong positive correlation between supply chain diversification and organizational performance, with an R-squared value of 0.650, indicating that approximately 65% of performance variability could be attributed to diversification practices. Regression analysis confirmed that each unit increase in diversification significantly enhanced performance metrics. These results align with existing literature, emphasizing the need for proactive diversification strategies to mitigate risks and enhance operational efficiency. Recommendations include continuous investment in diversifying supplier bases, adopting advanced technologies such as artificial intelligence, and implementing regular training programs for staff. Furthermore, strategic partnerships with suppliers and routine assessments of risk management policies are vital for maintaining competitive advantages. This research highlights the critical role of supply chain diversification in enhancing performance in the food and beverage sector, providing insights that are essential for navigating the complexities of modern supply chains. Future research should explore comparative studies across different sectors, longitudinal impacts of diversification, and qualitative insights from industry leaders to further enrich understanding in this area. By addressing these recommendations and research avenues, food and beverage manufacturing companies can enhance their resilience and ensure sustained performance in an ever-evolving market landscape..

Characterization of Free and Glycosidically Bound Volatile and Non-Volatile Components of Shiikuwasha (Citrus depressa Hayata) Fruit

Shiikuwasha, a citrus fruit native to Okinawa, Japan, has various cultivation lines with distinct free volatile and non-volatile components. However, the glycosylated volatiles, which are sources of hidden aromas, remain unknown. This study aimed to characterize the chemical profiles of free and glycosidically bound volatile as well as non-volatile components in the mature fruits of six Shiikuwasha cultivation lines: Ishikunibu, Izumi kugani-like, Kaachi, Kohama, Nakamoto seedless, and Ogimi kugani. Free volatiles were analyzed using solid-phase microextraction–gas chromatography–mass spectrometry. Glycosides were collected via solid-phase extraction and hydrolyzed with β-glucosidase, and the released volatiles were measured. Additionally, the non-volatile components were determined using non-targeted proton nuclear magnetic resonance analysis. Total free and bound volatiles ranged from 457 to 8401 µg/L and from 104 to 548 µg/L, respectively, and the predominant free volatiles found were limonene, γ-terpinene, and p-cymene. Twenty volatiles were released from glycosides, including predominant 1-hexanol and benzyl alcohol, with Kaachi and Ogimi kugani showing higher concentrations. Principal component analysis (PCA) revealed that taste-related compounds like sucrose, citrate, and malate influenced line differentiation. The PCA of the combined data of free and bound volatile and non-volatile components showed flavor component variances across all lines. These findings provide valuable insights into the chemical profiles of Shiikuwasha fruits for fresh consumption and food and beverage processing.

High-Temperature Short-Time and Ultra-High-Temperature Processing of Juices, Nectars and Beverages: Influences on Enzyme, Microbial Inactivation and Retention of Bioactive Compounds

HTST (high-temperature short-time) pasteurization and UHT (ultra-high-temperature) sterilization are techniques commonly used in the dairy industry. Although the use of these methods in fruit and vegetable processing is also well known, the multitude of diverse food matrices determines the need to test and adjust process parameters in order to obtain the best quality of the final product. HTST and UHT are methods that provide effective inactivation of microorganisms and enzymes. Despite the fact that UHT and HTST are thermal processes that cause degradation of bioactive ingredients or color change, in many cases, these two methods are superior to traditional pasteurization, which uses significantly longer exposures to high temperatures. Therefore, this article aims to review the effect of HTST and UHT processing on the quality of juices, nectars and beverages, taking into consideration the quality characteristics, like the presence of microorganisms, pH, titratable acidity, total soluble solids, turbidity, color parameters, contents of bioactive components, antioxidant activity, enzymatic activity and volatile compounds. The impacts of HTST and UHT methods on various food products are discussed, including the food matrix, preservation parameters and the mechanism of interaction. The ability to modify the processing parameters can allow for the selection of adequate preservation parameters for individual products and better results than other unconventional methods, such as HPP (high-pressure processing) or PEF (pulsed electric field). Based on the cited literature, it can be concluded that pH, titratable acidity and TSS most often experience slight changes. As for the other parameters considered, it is extremely important to choose the right temperature and duration for a specific food matrix.

Effect of pilot-scale high-temperature short-time processing on the retention of key micronutrients in a fortified almond-based beverage: implications for fortification of plant-based milk alternatives.

The effect of thermal processing treatments on key micronutrients in fortified almond-based beverages has not been well characterized. An almond-based beverage was produced in a pilot plant, fortified with vitamin A palmitate, vitamin D2, riboflavin (vitamin B2), calcium carbonate, and zinc gluconate, and was processed using various high-temperature short-time (HTST) pasteurization treatments. Naturally present micronutrients in the base ingredients included several B vitamins (vitamin B1 [thiamin], total vitamin B3 [sum of nicotinamide and nicotinic acid], and total vitamin B6 [sum of pyridoxal, pyridoxamine, and pyridoxine]) and minerals (magnesium, phosphorus, and potassium). The prepared almond-based beverage was homogenized and thermally processed using HTST pasteurization with a temperature range from ~94 to 116°C for a constant time of 30 s. The samples were analyzed for vitamin A palmitate, vitamin D2, target B vitamins (thiamin, riboflavin, total vitamin B3, and total vitamin B6), and minerals (magnesium, phosphorus, potassium, calcium, and zinc). The results showed that amounts of vitamin A, vitamin D2, riboflavin, and total vitamin B6 did not significantly (p > 0.05) change after the HTST treatments, whereas thiamin significantly (p < 0.05) decreased by 17.9% after HTST treatment at 116°C. Interestingly, total vitamin B3 content significantly (p < 0.05) increased by 35.2% after HTST treatment at 116°C. There was no effect of processing on the minerals that were monitored. The results from this study indicate that the majority of key micronutrients assessed in this study are stable during HTST processing of an almond-based beverage and that fortification of plant-based milk alternatives may be a viable process to enhance the micronutrient content consumers receive from these products.

Framework for scaling-up extraction processes in nutraceutical beverages: A simulation, techno-economic, and environmental analysis approach

The nutraceutical beverages market has increased in recent years, motivated by the increasing trend of consumers choosing food and beverages beneficial to health, mostly after the COVID-19 pandemic. Several researchers have proposed different formulations, where the combination of plants has been tested at the laboratory and pilot scales to maximize the desirable features of the beverages, including antioxidant capacity, anticarcinogens, and anti-inflammatory properties. Developing these products requires scaling-up from these scales to the industry one and, hence, identifying the criteria and/or parameters affecting process yield due to the transport phenomena associated with the scale increment. This work proposes a framework for scaling up solid-liquid extraction in a nutraceutical beverage process using available pilot plant data, combining brute-force and empirical scaling approaches. This framework provides an alternative for industries that have acquired equipment without considering the principles of similarity between the larger scale and the laboratory stage. Operating conditions are tuned to reach the product quality at the pilot level and the maximum beverage's antioxidant capacity. A techno-economic analysis of the production process and an environmental evaluation were performed, providing the basis for an effective scaling-up to the industry level. The scaling-up proved to be feasible, as the net present value of the process is $2018,000 with a payback time of 4.83 years; the major source of solid waste is the raw materials with a carbon footprint less than 0.205 MT eCO2 due this process operates with temperatures lower than 100 °C. The circular economy indicators in this project were circular material usage rate and Waste Stream Recycling Rate. The Circular Material Usage Rate ranged from 16.7 % to 66.7 % depending on the composition of the cocoa husk in the raw material, and the Waste Stream Recycling Rate (%) ranged from 4.4 % to 5 % destined for composting development. The framework is designed to be applicable to other food production processes that encounter equipment constraints. It facilitates the evaluation of process yield and enables the simulation and analysis of economic profitability and environmental impact using circular economy indicators at an industrial/commercial scale.

Socioeconomic and Environmental Prospects of the Food Industry

Food production systems and consumption patterns are significant contributors to the social, economic, and environmental impacts of the industry, which swap with changing population demographics. The life cycle assessment approach has been increasingly utilized to evaluate the agricultural and food processing systems to ensure reliable and evidence-based support for decision-making for both industry stakeholders and policymakers. This study discusses the key social, economic, and environmental impacts of various food processing sectors, especially greenhouse gas (GHG) emissions, land, water, and energy use. Impacts vary widely depending on the types of foods, their sources, and supply chains. The animal (excluding poultry) slaughtering, rendering, and processing category has the highest contributions in both socioeconomic and environmental impacts out of all food and beverage processing industries. The food industry touches transdisciplinary policy domains and is recognized as dynamic and complex. It is thus important to adopt an integrated approach involving stakeholders from all policy domains associated with food supply chains to ensure the sustainability of the food industry. A broader sustainability check must be adopted for any strategic change in the food industry to reduce the risks to its sustainability and avoid rebound effects on society.

Decreased formulation pH and protein preheating treatment enhance the interaction, storage stability, and bioaccessibility of caseinate-bound lutein/zeaxanthin

Heat treatment and pH are crucial factors in the formulation and processing of food and beverages; thus, a thorough understanding of the impact of these factors on the interactions between bioactive constituents and proteins is essential to developing effective protein-based delivery systems. This study explores the influences of pH (ranged from 1.5 to 7.5) and preheating treatment on the characteristics of caseinates-lutein (LU)/zeaxanthin (ZX) complexes and evaluates the potential application of caseinates as protective carriers in xanthophyll-fortified beverages. The properties and interactions of caseinates and two xanthophylls were systematically investigated utilizing a range of spectroscopic techniques, including ultraviolet–visible (UV–Vis) spectroscopy, dynamic light scattering (DLS), fluorescence spectroscopy, and Fourier transform infrared (FTIR) spectroscopy. Caseinates were bound to LU/ZX with a binding constant of the order 105 M−1. Furthermore, ZX exhibited a higher affinity for caseinates than LU. In particular, the decreased pH level of complex formulation and the preheating of caseinates at 85 °C strengthened the binding affinity between LU/ZX and caseinates. The caseinate-LU/ZX complexes effectively improved the chemical stability of LU/ZX and achieved a bioaccessibility rate of over 70 %. This study provides a guide for developing commercially available xanthophyll-fortified beverages and further expanding the application of caseinates as encapsulation carriers for extremely hydrophobic nutrients in the food industry.

Changes in quality attributes of coconut water treated with UV-radiation and nisin during cold storage: Kinetics modelling and shelf-life prediction

Exploring the innovative combination of UV radiation and nisin treatment for enhancing the shelf life and quality of coconut water (CW) offers promising avenues for sustainable beverage processing. This study investigated the effects of UV radiation, nisin, and their combined treatments on the physical and microbiological attributes of coconut water during 20 days of refrigerated storage. The study also aimed to develop mathematical models for tracking changes in coconut water's quality parameters during refrigerated storage and determining its shelf life by integrating quality and microbial metrics. The results revealed that the cold storage period has significant impacts on the physical and microbiological characteristics of coconut water. The combination of UV radiation and nisin resulted in microbiologically stable coconut water, with populations remaining below 106 CFU/mL, for up to 20 days of cold storage. Moreover, a decline in pH over time, particularly in UV and nisin-treated samples, indicated increased acidity by only 15%. Colour analysis showed shifts towards darker and redder hues, accompanied by increases in a*-values. Conversely, b*-values increased in most samples, except for pasteurized coconut water. Additionally, a consistent decrease in antioxidant activity, total phenolic compound, and total flavonoid content was observed in the samples treated with the combination of UV radiation and nisin during storage period, with averages of 50%, 18%, and 20%, respectively. The zero-order model accurately represented most coconut water's properties, exhibiting R2 value of ≥0.85, and the derived reaction rate constants used to predict shelf life. Integration of UV and nisin treatment significantly extended the projected shelf life of coconut water compared to control (untreated CW sample) and individual treatments except thermal treatment, with shelf-life extensions of up to 19.5 days, highlighting the potential of this combination to enhance coconut water's shelf life while maintaining its safety.

LIFE CYCLE ANALYSIS OF BEVERAGE PACKAGING

Plastic is the leading food and item packaging material due to its lightweight characteristics. However, there have been alarming concerns over the past years since the large-scale introduction of plastic after the Second World War, and a total of 8.3 billion metric tons have been produced. This research aims to compare the environmental impact of the packaging design of several consumer products using life cycle analysis (LCA). Based on the openLCA open-source software, three beverage packaging types were compared: plastic bottles, glass bottles, and aluminium cans. The life cycle inventory (LCI) must be identified based on case studies, literature reviews and relevant assumptions to obtain the result. Then, each beverage packagings flows, process and product system was also required to be identified to run the openLCA software. The three types of packaging was compared within each CML category in terms of impact. The CML stands for "Centrum voor Milieukunde Leiden". It is a research institute of the Centre for Environmental Studies at Leiden University located in the Netherlands and a procedure used to estimate the measure of environmental impact caused by the product. Based on the CML eleven impact categories, the plastic bottle was ranked as the most impactful towards the environment, followed by glass bottles and aluminium cans as the least impactful. Other than that, it may be due to the quantity of material being used, the effect of the material during processing, and the recyclable ability.

Effect of solution plasma process on microorganism sterilization, physicochemical properties and nutrients of milk

Solution plasma process (SPP) was used for sterilizing Staphylococcus aureus (S. aureus) in raw milk (RM). The sterilization efficacy analysis and kinetics analysis showed bacterial concentration and the distance between electrodes were negatively correlated with the sterilization effect, while discharge voltage was positive. The better sterilization effect was achieved at 4 kV. The electrochemical indices analysis indicated that pH value of RM had no changed. The DO content decreased. The conductivity increased with the increasing discharge voltage. The nutrient content analysis revealed that the content of acidity, lactose, fat, and protein decreased. RM after SPP treatment exhibited higher values of sourness and slightly lower values of astringency than the control. The higher discharge voltage and narrower distance between electrodes presented the stronger effect. The structural characterization of CMs and MFGs was carried out using a laser particle sizer, FTIR, 1H NMR, XRD, and AFM. The results showed that the main chemical structure of CMs was unchanged basically. The SPP with the narrower distance between electrodes and lower discharge voltage significantly reduced the size and aggregation of MFGs at the molecular level. At 4 kV/2 mm, the particle sizes of CMs and MFGs were reduced from 238 nm and 523 nm to 224 nm and 302 nm, respectively. The average diameter of MFGs was reduced from 45 nm to 18 nm. Therefore, SPP is a potential method in the milk industry and provides a new idea for the preservation and processing of beverage.

Procurement practices and operational performance: a study of linear and curvilinear relationships in a developing economy

PurposeWhile operational performance is important for a company's competitiveness and profitability, this study claims that procurement may be required to drive operational performance. This study aims to focus on how procurement practices is related to operational performance among selected manufacturing firms.Design/methodology/approachThe model was tested on a sample of 329 manufacturing firms in clothing and textiles, chemicals and plastics, food and beverages processing, wood processing, metal processing and pharmaceutical manufacturing industries in a developing economy.FindingsThe results indicate that firms with higher and optimal level of procurement practices achieve higher levels of operational performance. Regardless of the H1 rationale, this study suggests that increasing procurement techniques has a limit in terms of improving operational performance. This study establishes that extreme level of procurement practices is associated with decreasing operational performance.Practical implicationsThis study calls attention to how managers can guide organizations in refining their procurement strategies and practices; there is the need to strive to strike a balance between diversification and efficiency in procurement.Social implicationsManufacturing firms are often integral parts of local communities. The decisions they make regarding procurement practices can impact the economic health of these communities. Striking a balance between diversification and efficiency can contribute to sustainable business practices that benefit both the company and the local community.Originality/valueAs the main contribution, this study brings the additional perspective that extreme level of procurement practices is associated with decreasing operational performance.

Green Procurement Practices and Supply Chain Performance of Food and Beverage Processing Firms in Nairobi City County, Kenya

The primary aim of this study was to establish the relationship between green procurement practices and food and beverage processing firms’ supply chain performance in Nairobi City County, Kenya. This research employed cross-sectional descriptive research designs. A total of 217 food and beverage processing businesses in Nairobi City County, Kenya, was the target. Stratified random sampling was used to choose a representative sample of 108 companies. Using a drop and pick-later approach, a structured questionnaire was used to collect the primary data. 15 processing companies from nearby Kiambu County participated in a pilot study that the researcher used to evaluate the validity and dependability of the research tool. An internal consistency method with a coefficient of 0.7 or above was considered reliable using Cronbach's Alpha. A diagnostic examination was conducted. Both descriptive and inferential statistics were applied to the data analysis. The mean, percentage, and standard deviations of the data were displayed. To analyze the data, inferential statistics were employed. There is a strong and positive correlation between green procurement methods and supply chain performance. The results confirmed that the variable's P-value was 0.000, R2 = 0.446, β = 0.152, and t = 2.503. According to the study's findings, the majority of Nairobi City County's food and beverage processing companies have embraced green procurement strategies. The research indicates that the processing industry used green procurement extensively in a number of ways, including green specification, cost-cutting, eco-friendly products, environmental policy, green-designed products, environmental impacts, environmental awareness seminars, and the purchase of hard-to-dispose-of items. Therefore, the study concluded that processing firms must heavily invest in green procurement methods with regard to sustainable procurement practices to improve supply chain performance. Organizations should implement rules that prioritize the best green procurement practices. These include procuring products with green specifications and are eco-friendly, the firm to develop an environmental policy, the firm to reduce its environmental impacts in terms of energy conservation and conduct environmental awareness seminars.

Recent Advances and Perspectives on Food-Grade Immobilisation Systems for Enzymes.

The use of enzyme immobilisation is becoming increasingly popular in beverage processing, as this method offers significant advantages, such as enhanced enzyme performance and expanded applications, while allowing for easy process termination via simple filtration. This literature review analysed approximately 120 articles, published on the Web of Science between 2000 and 2023, focused on enzyme immobilisation systems for beverage processing applications. The impact of immobilisation on enzymatic activity, including the effects on the chemical and kinetic properties, recyclability, and feasibility in continuous processes, was evaluated. Applications of these systems to beverage production, such as wine, beer, fruit juices, milk, and plant-based beverages, were examined. The immobilisation process effectively enhanced the pH and thermal stability but caused negative impacts on the kinetic properties by reducing the maximum velocity and Michaelis-Menten constant. However, it allowed for multiple reuses and facilitated continuous flow processes. The encapsulation also allowed for easy process control by simplifying the removal of the enzymes from the beverages via simple filtration, negating the need for expensive heat treatments, which could result in product quality losses.

Exergo-economic approach for comprehensive evaluation of the performance of industrial-scale milk and coffee beverage process lines

This study aimed to perform comprehensive analyses of the performance of the industrial-scale production of three different beverages (whole milk, black coffee, and milk coffee) in carton aseptic and glass bottle packaging process lines from raw material to the secondary packed final product by using innovative exergo-economic approach to promote a detailed data for a sustainable, performance-efficient production and economy in beverage industry. System performance efficiencies (energy and exergy) for the whole of production lines and individual processing steps were determined, and the exergo-economic performance of the industrial productions of three different beverages was compared. The maximum overall exergy efficiencies for glass bottle and carton aseptic packaging lines were as 52.57 % and 55.90 %, respectively, in whole milk production whereas the minimum overall exergy efficiencies were for these lines were 47.39 % and 48.67 %, respectively, for milk coffee production. For whole milk, the process steps having the minimum exergy efficiency were the filling step in carton aseptic (23.14 %±1.25) and the seperation step (26.90 %±1.09) in glass bottle packaging lines. For black coffee and milk coffee productions, the process step with the highest improvement potential was the homogenization/deaeration step for both carton aseptic and glass bottle packaging lines. The highest exergy destruction costs were obtained for the milk coffee; 72.52±0.03$/MJ for carton aseptic package and 63.82±1.85$/MJ for glass bottle. The most cost-efficient process was determined to be the black coffee in the carton aseptic packaging line due to the minimum product cost rate (89.71±2.39 $/MJ). It is thought that this study contributes valuable information on the approach of the comparing the performance of different production lines using exergo-economic evaluation.

Tantangan dan Peluang: Dinamika Keuangan Bisnis Mikro Dalam Budaya Patriarki UMKM Semarang

This research aims to explore the influence of business characteristics and entrepreneur characteristics on the independence of formal debt decision making, by considering the moderating role of patriarchal culture. This study also aims to examine the impact of formal debt decision-making independence on business performance. The research was conducted through a survey of 248 female entrepreneurs in the food and beverage processing sector in Semarang. The research method uses descriptive and inferential analysis, with hypothesis testing carried out using Structural Equation Modeling Partial Least Square (PLS). The findings show that business characteristics and entrepreneur characteristics have a positive and significant influence on the independence of formal debt decision making. In addition, patriarchal culture is proven to play a moderating role, influencing the relationship between business characteristics/ entrepreneur characteristics and the independence of formal debt decision making. In other words, patriarchal culture modifies the influence of business characteristics and entrepreneur characteristics on formal debt decisions. The analysis also shows that independence in formal debt decision making has a positive impact on business performance. Thus, the results of this research imply the importance of independence in making formal debt decisions for female entrepreneurs in the food and beverage industry in Semarang.

Perspective on oral processing of plant-based beverages.

Around the world, the market for plant-derived beverages is one of the fastest-expanding segments in the functional and specialty beverage areas of newer food product development. Consumers are increasingly likely to choose alternatives to bovine beverages due to factors including lactose intolerance, hypercholesterolemia prevalence, allergies to bovine beverages, and preference for vegan diets that contain functionally active ingredients with health-promoting characteristics. Due to health, ecological, and ethical concerns, many customers are interested in reducing their usage of animal products like bovine milk. A variety of plant-based beverage substitutes are being created by the food sector as a result. To create viable alternatives, it is first necessary to provide an overview of the chemical composition, structure, features, and nutritional attributes of ordinary bovine milk. Sensory acceptability in the case of substitutes for beverages made from legumes is a significant barrier to their widespread acceptance, and thus saliva acts as a sophisticated fluid that serves a variety of purposes in the cavity of the mouth. Designing and producing next-generation plant-based beverages that mimic the physicochemical and functional qualities of conventional bovine-based beverages is gaining popularity, and many of these products can be thought of as colloidal materials that contain the particles or polymers that give them their unique qualities NG-PB foods can have a wide range of rheological qualities, such as fluids with low viscosity (such as plant-based beverages), high-viscosity liquids (like creams), soft liquids (like yogurt), as well as hard solids (such as some cheeses).