Food Processing Industry Research Articles

The dominant policy approach to the right to food has been improperly underpinned by a food security paradigm

Focusing on food security is hiding the true challenge of reclaiming a truly democratic path to the right to food and adequate nutrition. Under the food security paradigm, the question of power in the food system never comes up. So, as long as access to food is guaranteed under some system or other, there is no problem. Therefore, the notion of ‘securing-the-needs-of-the-hungry’ is also meant to signal the presence of a ‘security’ discourse that identifies ‘hunger’ and the ‘hungry’ as a threat to the political economy. The dearth of active scholarship in this area may be due, in part, to the opposition that the Via Campesina’s food sovereignty narrative poses to the existing institutions handling food issues, particularly at their governance level. The increasing dependence on agriculture --not as a source of food for direct consumption, but as a source of inputs for the food processing industry-- means that the raw food commodities produced by agriculture will have a diminishing potential to directly impact human consumption and health since many are processed, reshaped and transformed into unhealthy ultra-processed formulations.

The Food Processing Industry of Rajasthan

Rajasthan, the largest state of India, is diversly rich in agriculture production. Though Agriculture and its allied activities hold a significant part in state’s GSDP and employment generation but the growth and development which the state can achieve through agriculture and industry linkage is still lagging. This linkage can be done by the Food Processing Industry. The food processing industry in Rajasthan is not just about transforming raw agricultural products into consumable goods; it plays a critical role in reducing post-harvest losses, enhancing food security, and generating employment. With a large proportion of the population engaged in agriculture, the development of this industry has a direct impact on the livelihoods of millions of farmers and rural workers. Moreover, food processing adds value to raw products, thereby increasing their marketability and shelf life, which is crucial for both domestic consumption and exports. Rajasthan’s strategic location, with proximity to major consumer markets in northern and western India, further enhances the importance of the food processing industry. The state's extensive road and rail network facilitates the efficient movement of goods, making it an attractive destination for both national and international investors in the food processing sector.

Investigation on heat recovery strategies from low temperature food processing plants: Energy analysis and system comparison

Industrial food processing plants often have significant thermal requirements at both low and high temperatures. These plants can produce a variety of products including frozen, chilled and grilled/steamed foodstuff, creating thermal demands at several temperature levels. Rapid freezing of the foodstuff at temperatures below -40 °C is required to preserve a high-quality product while steaming/grilling of foodstuff require heat above 100 °C. Heat recovery from the low-temperature refrigeration system provides an interesting opportunity to reduce the overall energy consumption of the plant. This paper presents different strategies to achieve heat recovery from a CO2/NH3 cascade refrigeration system. The low stage of the cascade features pumpcirculated CO2 circuits at -40 °C and -5 °C evaporation levels, while the high temperature stage consists of an ammonia circuit. For this investigation, a case is defined based on requirements for temperature level and heat quantity from the industry. Subsequently, different strategies for the integration and control of the energy systems are examined. Finally, the strategies are compared with selected key parameters and the results are presented. This article is a translation of the article by Ahrens MU, Selvnes H, Henke L, Bantle M, Hafner A. Investigation on heat recovery strategies from low temperature food processing plants: Energy analysis and system comparison. In: Proceedings of the 9th IIR Conference on the Ammonia and CO2 Refrigeration Technologies. Ohrid: IIF/IIR, 2021. DOI: 10.18462/iir.nh3-co2.2021.0034 Published with the permission of the copyright holder.

FINANCIAL FEASIBILITY OF FOOD PROCESSING INDUSTRY: LESSONS FROM TOFU INDUSTRY IN TRUNAN VILLAGE, MAGELANG

This study aims to examine the financial analysis of the Food Processing Industry in Tofu Center of Trunan Village in an effort to maintain the calculation of operational costs, profit and loss, and investment in minimizing investment losses. In particular, this study aims to calculate the Net Present Value (NPV), Internal Rate of Return (IRR), Payback Period (PP), and Profitability Index (PI) in the Processed Food Industry in the Tofu Center of Trunan Village. The urgency of this research is to maintain the sustainability of the tofu industry in Trunan Village, which is one of the leading MSME centers in Magelang City and in an effort to maintain food security. Based on the results of the analysis it was found that financially the MSME management in the Tofu Center Food Processing Industry in Trunan Village did not fulfill the feasibility aspect. Net Present Value (Rp 2,147,030,794), Internal Rate of Return shows 2%, Payback Period 2 Years 8 months, and Profitability Index 4.10. Keywords: Feasibility Study, NPV, IRR, PP, PI

Analysing the feasibility of agro-based value chain configurations in the rural context with B2B marketing

Purpose This paper aims to advocate for small-scale entrepreneurship with commercial cultivation to earn better profits at the farmer level. This paper explores potential value chain configurations of vertical coordination. Design/methodology/approach The aloe vera supply chain was examined for the study where aloe vera juice is the product. The various configurations are complete vertical coordination, semi-vertical coordination and non-vertical coordination. These were analysed to find feasibility and market prospects based on parameters. The cyclic view of supply chains, comparative analysis and fuzzy-analytical hierarchy process algorithm are presented. Findings The semi-vertically coordinated supply chain is indicated as the optimum setup to initiate value chains. The entrepreneurs in this configuration will be able to sell semi-finished produce to a brand that will process and distribute the final product. This B2B setup will help the farmer to earn better revenues in the post-COVID-19 scenario. Effective marketing with improved execution and innovation will boost the food processing industry. Research limitations/implications This study uses an established methodology to distinguish among alternatives based on underlying factors. The study is based on data collected from stakeholders. The study reflects the most accurate picture of real-world scenarios at the farm and market level in the Indian context. Practical implications This study’s learnings will help understand the organisational approach to serve demand by designing unique business configurations. Adapting the fundamental model with technological intervention will improve supply chain performance and sustainability. The most modern approaches in agri-business, such as subscription models, vertical farming, corporate entrepreneurship and technological intervention, will be covered in future work. Social implications This study will help stakeholders, including the government, decide whether to introduce training skills, subsidy policies, business expansion ideas and feasibility studies. Originality/value The study highlights the strategic role of developing the B2B platform to support customer values and customer ecosystem with better product availability.

A contemporary study: Molecular approach to histological analysis of meat products by reverse-transcriptase PCR

Meat and meat products constitute an important part of human diet. Yet, in order to meet consumers' increasing demand for meat products and manufacturers’ demand to lower the expenses, usage of offal tissues in meat products are prevalent as food adulteration. Industrial food processing techniques enable producers hide the tissue texture; therefore, histological analysis methodology often fails to detect the fraud. Here, we present a contemporary and unbiased, molecular approach to traditional histological analysis of meat products by real-time reverse transcriptase polymerase chain reaction (RT-PCR). Our study includes the bioinformatic approach to select relevant transcripts that are expressed only in offal tissues but not in muscle and adipose tissues. The selected transcripts were particularly paid attention to have high expression levels for a higher possibility of being detected in processed meat products. The developed qualitative RT-PCR method was also validated by specificity, sensitivity, repeatability and reproducibility parameters.

Engineering Bacterial Chitinases for Industrial Application: From Protein Engineering to Bacterial Strains Mutation! A Comprehensive Review of Physical, Molecular, and Computational Approaches.

Bacterial chitinases are integral in breaking down chitin, the natural polymer in crustacean and insect exoskeletons. Their increasing utilization across various sectors such as agriculture, waste management, biotechnology, food processing, and pharmaceutical industries highlights their significance as biocatalysts. The current review investigates various scientific strategies to maximize the efficiency and production of bacterial chitinases for industrial use. Our goal is to optimize the heterologous production process using physical, molecular, and computational tools. Physical methods focus on isolating, purifying, and characterizing chitinases from various sources to ensure optimal conditions for maximum enzyme activity. Molecular techniques involve gene cloning, site-directed mutation, and CRISPR-Cas9 gene editing as an approach for creating chitinases with improved catalytic activity, substrate specificity, and stability. Computational approaches use molecular modeling, docking, and simulation techniques to accurately predict enzyme-substrate interactions and enhance chitinase variants' design. Integrating multidisciplinary strategies enables the development of highly efficient chitinases tailored for specific industrial applications. This review summarizes current knowledge and advances in chitinase engineering to serve as an indispensable guideline for researchers and industrialists seeking to optimize chitinase production for various uses.

Impact of Green Supply Chain Management on Sustainable Performance: A Dual Mediated-moderated Analysis of Green Technology Innovation And Big Data Analytics Capability Powered by Artificial Intelligence

Background This study aims to empirically test a comprehensive interrelationship between green supply chain management (GSCM), green technology innovation (GTI), waste management (WM), big data analytics capability powered by artificial intelligence (BDAC-AI), and their collective impact on sustainable performance (SP) in organizational contexts. Methods This study was conducted in Pakistan’s food processing sector. The respondents included 495 managers working in the food processing industry. A structural equation modelling (SEM) approach is used to examine direct and indirect relationships between the variables. The originality of this study lies in integration of the technology acceptance model (TAM) and dynamic capability theory (DCT) to understand sustainable practices in the context of the provided model. Results This study highlights that GSCM, GTI, WM, and BDAC-AI have positive, strong, and direct impacts on SP. Furthermore, GTI and WM only partially mediate the link between GSCM and SP, whereas the two moderate the link. In addition, BDAC-AI had a moderating effect on the relationship between GTI and SP. This study has managerial implications, including strategies that involve the use of theoretical frameworks for technological acceptance and dynamic capabilities to support sustainable initiatives. However, it is worth noting that the findings provide a practical contingency for managers and businesses interested in implementing green studies effectively, improving technologies, and strengthening sustainable performance capabilities. Conclusions The study extends the literature by establishing a model for operationalizing GSCM in the food processing sector. Furthermore, it adds value in that it first integrates TAM and DCT to explain sustainable operations and their impact on organizations. Furthermore, it extends the existing literature by establishing a relationship between GSCM and SC. It offers a model through which GSCM can be operationalized in the context of the FS sector.

The food industry supply chain: Synergy of environmental orientation and collaboration in implementing circularity

AbstractCircularity within supply chains can be realized through the seamless integration of ecological concerns into business strategies, coupled with stakeholder collaboration throughout the supply chain. A study of a supply chain aiming for circularity was conducted in a real setting for a renowned multinational company in the food processing industry to explore how environmental orientation shapes collaborative practices. The model was applied to reveal the significance of the circular practices that supply chain members follow within the case company. The interpretive ranking process (IRP) was further applied to rank the stakeholders in the supply chain of this company. Results reveal that raw material suppliers, farmers, customers, and volunteers occupy a significant position in implementing circularity in this supply chain. It is essential to provide incentives to suppliers in order to encourage them to adopt practices that promote circular supply chains. Simultaneously, local communities need to play an active role in implementing effective waste management practices. This case study underscores the critical imperative of nurturing a pro‐environmental mindset while fostering synergetic collaboration among stakeholders, thereby paving the path towards achieving circularity.

A comparative study of RSM and ANN models for predicting spray drying conditions for encapsulation of Lactobacillus casei

AbstractBackground and ObjectivesThe aim of this study was to develop a wall material using pea protein isolate and pectin to optimize the encapsulation of Lactobacillus casei by spray drying. Response surface methodology (RSM) and artificial neural network (ANN) were used to analyze the effect of processing parameters.FindingsThe results showed that both RSM and ANN could be used to successfully characterize the experimental data, although ANN demonstrated greater predictive accuracy than RSM due to a higher R2 and lower mean square error (MSE).ConclusionANN was observed to show more suitability than RSM. The encapsulation efficiency (90.7%), yield (45.5%), and wettability (169 s) of spray‐dried probiotic powder obtained under optimal spray drying conditions (inlet air temperature (132°C); feed flow rate (9.5 mL/min) and pea protein isolate concentration (7.1%)) were observed to be not significantly different (p < .05) from predicted values for all three parameters, demonstrating the validity of applied model.Significance and NoveltyIn this study, production technology of vegan base probiotic powder has been developed using mathematical modeling through the spray‐drying method. Therefore, this data can be useful for food processing industries to develop a high‐quality probiotic powder through spray drying.

Subcritical water extraction on phenolic, flavonoid and antioxidant activity from Orthosiphon Stamineus leaves: Experimental and optimization

Orthosiphon stamineus is rich in phenolic and flavonoid compounds, contributing to its antioxidant properties. This study focuses optimizes the extraction of bioactive compounds from Orthosiphon stamineus leaves using subcritical water (SCW) extraction. Response surface methodology was employed, with temperature (120–180 °C), flow rate (2–8 mL min−1), and extraction time (5–15 min) as independent variables. Dependent variables included extract yield, total phenolic compounds (TPC), total flavonoid compounds (TFC), and antioxidant activity (AA). Optimal conditions were found at 148 °C, 5.1 mL min−1, and 10.5 min, resulting in a maximum yield of 317.6 mg g−1, TPC of 12.71 mg 100 g−1, TFC of 74.09 mg 100 g−1, and AA of 87.48 %. The research highlights the significant influence of temperature as the most crucial parameter, followed by flow rate and extraction time, in achieving the highest yield and bioactive compound content. This investigation holds potential implications for the food processing industry, showcasing the relevance of optimizing extraction conditions to enhance the nutritional and functional properties of natural ingredients like Orthosiphon stamineus in food products.

Leybold presents innovative vacuum portfolio at ANUGA FoodTec

At the leading trade fair Anuga FoodTec in Cologne, Leybold presents its vacuum technologies for the food processing and packaging industry from. The efficient solutions of the vacuum supplier are used worldwide. In a wide variety of applications, the pumps, systems and measuring devices of this long-established company make a significant contribution to sustainable and competitive products and processes in the food and beverage industry.

Key Performance Indicators for Evaluating The Efficiency of Production Processes in Food Industry

Key Performance Indicators for Evaluating The Efficiency of Production Processes in Food Industry

The treatment of food industries wastewater using synthesised zinc oxide nanoparticles

ABSTRACT Food and dairy processing industries consume large quantities of clean water for various processes throughout the plant operations and consequently generate large amounts of wastewater. The objective of this study is to treat the wastewater of food and dairy industries using ZnO nanoparticles (ZnO NPs) to control the pH level and reduce contamination levels. The wastewater from three industries was tested for pH, total dissolved solids (TDS), turbidity, Chemical Oxygen Demand (COD), and Biochemical Oxygen Demand (BOD). The ZnO NPs are prepared with an average size of less than 100 nm by using a simple precipitation method. The obtained particles were characterised by X-Ray Diffraction (XRD), and Scanning Electron Microscope (SEM) proving the nano size of Zinc Oxide nano particles. The effluents have been treated with the ZnO NPs by varying doses resulting in reducing all contaminants to an acceptable level as recommended by concerned environmental organisations.

Process mining-enhanced quality management in food processing industries

PurposeThe purpose of this study is to present a methodical procedure on how to prepare event logs and analyse them through process mining, statistics and visualisations. The aim is to derive roots and patterns of quality deviations and non-conforming finished products as well as best practice facilitating employee training in the food processing industry. Thereby, a key focus is on recognising tacit knowledge hidden in event logs to improve quality processes.Design/methodology/approachThis study applied process mining to detect root causes of quality deviations in operational process of food production. In addition, a data-ecosystem was developed which illustrates a continuous improvement feedback loop and serves as a role model for other applications in the food processing industry. The approach was applied to a real-case study in the processed cheese industry.FindingsThe findings revealed practical and conceptional contributions which can be used to continuously improve quality management (QM) in food processing. Thereby, the developed data-ecosystem supports production and QM in the decision-making processes. The findings of the analysis are a valuable basis to enhance operational processes, aiming to prevent quality deviations and non-conforming finished products.Originality/valueProcess mining is still rarely used in the food industry. Thereby, the proposed method helps to identify tacit knowledge in the food processing industry, which was shown by the framework for the preparation of event logs and the data ecosystem.

Effects of antibiotic and disinfectant exposure on the mouse gut microbiome and immune function.

Disinfectants are extensively employed across various sectors, such as the food sector. Disinfectants are widely used in various sectors, including the food processing industry, animal husbandry, households, and pharmaceuticals. Their extensive application risks environmental contamination, impacting water and soil quality. However, the effect of disinfectant exposure on the gut microbiome and the immune function of animals remains a significant, unresolved issue with profound public health implications. This highlights the need for increased scrutiny and more regulated use of disinfectants to mitigate unintended consequences on gut health and maintain immune system integrity.

Tracking perishable foods in the supply chain using chain of things technology

Modern food supply chains are intrinsically sophisticated due to their multi-participant and multi-echelon structure, which are challenging to handle high turbulent business environment. The development of Perishable Food Supply Chains (PFSC) has to be strong enough to manage any type of disruptions in the food industry. At the same time, the food processing industry must also take responsibility for the social and environmental consequences of their deeds. This has further led to performance deterioration and intensified design complexity. Recently, digitalization and Blockchain technology (BCT) have brought unfathomed rebellions in PFSC. Despite the potential and market hype, the application of BCT to track the perishable products and status of in-transit shipments is still a challengingtask for the food industry due to privacy and security issues, restricted transactional and scalability performance, deficiency of industry standards and managerial abilities, etc. However, integrating the BCT with the eventual benefits of the Internet of Things (IoT) (i.e., Chain of Things (CoT)) increases the performance of good traceability in any supply chain. The proposed CoT-based Track and Trace system (CoT-TTS) employs a set of IoT devices, BCT, and Adaptive Neuro-Fuzzy Inference System (ANFIS). The performance of CoT-TTS is evaluated through a case study using an EOSIO platform. The effectiveness of the proposed system is evaluated in terms of depth, breadth, access, and precision of the transactions.

Development and characterization of atmospheric pressure gliding Arc plasma jet

In this work, we present the development and comprehensive characterization of an atmospheric pressure gliding arc plasma jet (GAPJ) operating in ambient air to generate non-thermal plasma. Through systematic investigation, the relationship between jet length and airflow rate indicates a positive correlation. Electrical and optical techniques are utilized to characterize the discharge, revealing an impact of applied voltage and gas flow rate on discharge parameters. Calculations are made for parameters such as electron density ((0.62−3.44)×1019) m −3, average power dissipation (9.85−40.50) W, and root mean square values of current and voltage. The impacts of applied voltages and gas flow rate on these parameters are also examined. Electron excitation temperature is determined using the Boltzmann plot method, yielding values within the range of (1.36−1.44) eV. Rotational and vibrational temperatures of discharge are analyzed, revealing values of (1373−2065) K and (2700−2405) K, respectively, under different operational conditions. The generated non-thermal plasma is confined to form a plasma plume although it consists of two diverging electrodes and offers promising applications for specified areas of sterilization and decontamination in the medical, pharmaceutical, and food processing industries.

Production and characterization of bacteriocin from lactic acid bacteria isolated from fermented food products

Bacteriocin is a natal antimicrobial which can be exploited to evade the inevitability of adding chemical preservatives to food products. This study is aimed at the production and characterization of bacteriocin from Lactic acid bacteria (LAB) isolated from fermented food products. Sixteen (16) samples of various fermented food products (abacha, fufu, ogi and yoghurt) were screened for the presence of bacteriocin producing LAB using agar well diffusion method. The strain designated C6 was selected for further studies due to its broad inhibitory effect on the growth of all tested organisms (Enterococcus faecalis ATCC 33090, Pseudomonas aeruginosa MN 515053, Listeria innocua ATCC 2127, Staphylococcus aureus, Escherichia coli, Candida spp and Aspergillus terrus MN907795). Molecular characterization spotted C6 isolated from yoghurt as Lactobacillus fermentum (accession no. MN907811). Purification of the antimicrobial substance was achieved using High performance liquid chromatography (HPLC) with nisin as Standard which revealed it to be bacteriocin a proteinaceous antimicrobial that is stable to heat and organic solvents. Effect of substrate level on the growth of Lactobacillus fermentum and optimization of physicochemical parameters on bacteriocin production revealed optimum condition of 1.0 % glucose, 0.5 % sodium nitrate, pH of 6.0, incubation temperature of 35°C for 72h. This makes Lactobacillus fermentum and its bacteriocin a good antagonistic agent for exploitation in pharmaceutical and food processing industries as well as in the field of biotechnology.

Perspectives of integrated climate change and water policies in Hungary

The paper aims to outline the climate impacts induced and transferred by water and the socio-economic factors that exacerbate them. It also seeks to provide a common and integrated policy framework for climate change adaptation and water management. The climatic and non-climate drivers, the risk chains and options for policy integration are assessed in four complex thematic areas: (i) ecosystem services, (ii) food supply chain: agriculture, food processing industry, food safety; (iii) industrial and service activities, energy and water supply, infrastructure, built environment, and (iv) human health and well-being, social justice. In these complex thematic areas, we examine the risk cascade chain, the current state of impacts and expected future challenges within a coherent framework and then make concrete proposals for possible specific areas of policy integration. Finally, in the conclusions, we present municipal-level good practices in water-resilient climate adaptation and formulate the horizontal actions needed to implement integrated climate-water policy.