Food Processing Enterprises Research Articles

Аспекты безопасного использования современных дезинфицирующих средств на молочных предприятиях

The article analyzes the main aspects of safe application of chemical disinfectants widely used at dairy enterprises. Effective disinfection at dairy enterprises is directly related to the production of high-quality, safe and competitive food products. When selecting a disinfectant for use at a dairy enterprise, a comprehensive evaluation is necessary not only for effectiveness, but also a multilateral consideration of its safe use. Increasing requirements to ecologization of milk processing enterprises dictate the search for new combinations of functional components in the formulations of chemical sanitizers. The article shows the necessity of consideration of adhesion properties of disinfectants, their corrosive activity and indifference to various materials used at food processing enterprises. It is suggested to control working chloroactive disinfectant solutions, first of all, obtained by electrolysis method, not only by the content of active chlorine, but also by the value of redox potential. The relevance of research aimed at studying the inhibitory properties of active substances and residual quantities of disinfectants on starter microflora and the importance of a systematic approach to the integrated assessment of all elements of safe use of disinfectants at dairy enterprises is formulated. Keywords: disinfectants, toxicity and hazard, effect on human body, environmental safety, redox potential, corrosivity, chemical contamination, inhibition.

Procedure for calculation and analysis of transcritical cycle CO<sub>2</sub> with parallel compression and ejector

Attempts to reduce the negative impact on the environment have led, among other things, to the use of so-called natural refrigerants. One of which is SO2.
 At food processing enterprises, this refrigerant is used in two main cycles - cascade and transcritical.
 Along with the negative impact on the environment, it is also necessary to take into account the increase in the efficiency of refrigeration plants, which is especially important for transcritical cycles.
 The purpose of the study was to develop a method for calculating and analyzing the transcritical cycle of SO2 with parallel compression and an ejector.
 The calculation of the transcritical cycle is based on the fundamental laws of thermodynamics, the analysis method is based on the entropy-statistical method of thermodynamic analysis. Cycle calculation includes analysis of compression loss by system components.
 Description of operation of transcritical cycle of SO2 with parallel compression and ejector with two temperature levels is given, procedure of calculation and analysis of losses in elements of refrigerating unit operating according to transcritical cycle of SO2 with parallel compression and ejector is given.
 The use of this method allows you to identify the elements and processes with the greatest losses and take further measures to improve the efficiency of the refrigeration system.

Big data driven supply chain innovative capability for sustainable competitive advantage in the food supply chain: Resource‐based view perspective

AbstractThe food supply chain (FSC) is becoming more sustainable as companies aim to meet demand with lower waste and emissions. Big data analytics (BDA) can help achieve sustainability goals by extracting meaningful information from past data to help create sustainable strategies. However, in the sustainability literature, BDA's role in enabling sustainable FSC innovations is not explored. Thus, this study investigates how data‐driven analytics might improve FSC innovation by adopting creative tactics in every triple bottom line (TBL) component – green, corporate social responsibility (CSR), and financial – to gain a competitive edge. A resource‐based view (RBV) perspective was used to evaluate the links between supply chain (SC) innovation capabilities and competitive advantage (CA) in FSC innovation and sustainability. Indian food processing enterprises were surveyed using a questionnaire to collect data from 200 respondents. Adopting a structural equation modelling (SEM) approach, six hypotheses were evaluated for significance on the surveyed data using AMOS V.20. Since both goodness and badness fit indices were above cut‐off values, the measurement model was robustly evaluated and found to fit the survey data well. Structural model findings supported all study hypotheses. The results indicate that BDA strongly impacts food supply chain TBL and FSC innovation. Data‐driven innovative TBL methods were shown to boost FSC competitiveness. With the growing demand for value‐added innovation in FSC sustainable development, this study uniquely contributes to the current literature by linking BDA and TBL practice innovation to FSC CA.

A Novel Bifidobacterium longum ssp. longum Strain with Pleiotropic Effects.

Postbiotics are gaining increasing interest among the scientific community as well as at the level of food processing enterprises. The aim of this preliminary study was to characterise the metabolic diversity of a novel Bifidobacterium longum strain, BIOCC 1719, of human origin. The change after 24 h cultivation in three media was assessed using a metabolomic approach. Milk-based substrates favoured the activity of the strain, promoting the production of B vitamins, essential amino acids, bile acids, and fatty acids. Vitamins B1, B2, B6, B7, and B12 (with an average increase of 20-30%) were produced in both whole milk and whey; the increased production in the latter was as high as 100% for B7 and 744% for B12. The essential amino acids methionine and threonine were produced (>38%) in both milk and whey, and there was an increased production of leucine (>50%) in milk and lysine (126%) in whey. Increases in the content of docosahexaenoic acid (DHA) by 20%, deoxycholic acid in milk and whey (141% and 122%, respectively), and cholic acid (52%) in milk were recorded. During the preliminary characterisation of the metabolic diversity of the novel B. longum strain, BIOCC 1719, we identified the bioactive compounds produced by the strain during fermentation. This suggests its potential use as a postbiotic ingredient to enrich the human diet.

EVALUATION AND IMPROVEMENT OF THE DURABILITY OF CANNING MACHINERY FOR LONG-TERM PRESERVATION OF PRODUCTS

To ensure the high quality of the canning process, having reliable equipment, including canning machines, is critically important to avoid potential negative consequences. However, existing designs of working elements and the materials they are made of limit productivity improvement due to their limited service life. Wear of working elements such as sealing rollers, supporting plates, and canning chucks leads to a decrease in the quality of the manufactured products, downtime, and increased equipment maintenance costs. During the research of canning machinery operation at food processing enterprises, we conducted an analysis and identified the main factors contributing to the most pronounced wear of working rollers and other components of the canning mechanism. As a result of our studies, it was determined that the most significant impact on the service life of working elements is exerted by the corrosive-aggressive environment of the food industry. As for canning rollers, wear in the form of increased width and depth of working grooves, as well as an increase in surface roughness, is characteristic. With the use of modern technical means, we have identified an optimal methodology for evaluating the degree of wear of the working surface of canning rollers. Canning rollers typically undergo fatigue wear, which is the result of abrasive and oxidative effects of the food environment. We analyzed various methods to enhance wear resistance and concluded that the most common methods to increase service life include: 1. Restoring the profile through grinding. 2. Restoring the profile through welding and subsequent grinding. 3. Strengthening the profile through spraying. 4. Using stronger materials.

A novel framework for the simultaneous assessment and uptake of clean cooking technologies by food processing enterprises

Efforts to spread clean cooking technologies (CCT) have been impeded, and adoption rates in many emerging economies are estimated to be relatively low. Myriad factors are related to this issue, particularly among food processing small and medium-sized enterprises (SMFPEs) in Ghana. In this study, end users' requirements (C) are correlated with engineering characteristics (E) to increase the quality of CCT for rapid uptake by the SMFPEs using a hybrid Multi-Tier Framework and Quality Function Deployment approach. Both requirements were: E1 = Cooking exposure, E2 = Cook stove Efficiency, E3 = Convenience, E4 = Safety, E5 = Affordability, E6 = Fuel availability, CT = tripod stove, C1 = LPG, C2 = Electric stove, C3 = Gel stove, C4 = Biogas stove, C5 = Charcoal stove). According to the study's findings, the CCT's ability to handle the weight of their meals, reduce smoke emissions, sustain local kitchen ergonomics, and improved cooking time were the top design requirements from end-users. This means that stoves that meet their criteria would be easily adopted by them for use. Hence, manufacturers and investors may benefit from the findings of this novel study to provide result-based solutions where it matters.

Development of the financial situation of Hungarian food industry enterprises – changes between 2017 and 2021

Abstract Subject and purpose of work: The aim of the study is to analyse how the main financial data of d ouble-entry b ookkeeping f ood p rocessing e nterprises r eflect t he e ffects o f t he i ndicated economic environment. Materials and methods: The evaluation was fundamentally based on ratios calculated on the basis of the statement of financial position and the income statement as well as trend analysis and financial indicators. Results: The number of Hungarian food processing enterprises has been gradually decreasing over the period under review. Both turnover and expenditure show linear growth at current prices, with increases in the various result categories. The asset structure is stable, and profitability is improving. Conclusions: The number of companies and the employment in the sector have been steadily declining in recent years, while efficiency is increasing. The increase in profits in the food industry is remarkable for all branches of the economy. The sector is adapting well to the negative effects of the changing economic environment.

MAIN PROBLEMS OF FOOD PROCESSING ENTERPRISES AND WAYS TO SOLVE THEM

Ensuring food safety has become one of the priority directions on the world agenda. This issue has become particularly sensitive as a result of the epidemiological situation related to the COVID-19 pandemic, which has clearly shown that it remains the main means of maintaining stability in emergency situations and the continuous supply of quality and safe food to the population. The stability and security of the food system directly affects the socio-economic factors necessary for human survival. The purpose of the study is to present the main mechanisms of its development and effective organization , conducting a scientific study of the actual problems of food processing enterprises of Kazakhstan . Methods: statistical-economic, analytical, comparative analysis methods were used to analyze the current state of development of processing enterprises in our country . In order to summarize the obtained results, analyze, systematize, monographic methods were used. Results: the article analyzed the prices of socially important food products in Kazakhstan in 2016-2022, according to the types of socially important products in 2016-2022. differences between per capita production volume and per capita food consumption rate were studied. In addition, possible ways to solve the food security problem of the country in the coming years were considered. Conclusions: In order to sufficiently provide the population with food of social importance, taking into account the level of specialization of the regions, it is important to strengthen the work of processing enterprises with the support of the state.

Micro Food Processing Enterprises of Andhra Pradesh: Growth Opportunities Using the PEST Analysis

Aims: This study aims to use PEST analysis to comprehend the strategies implemented by micro food processing enterprises in Andhra Pradesh, India, with regard to political, economic, social, and technological factors to provide an overview of their growth potential.
 Study Design: This study is designed as an observational study, utilizing both secondary and primary data.
 Methodology: The study uses PEST analysis, which is a framework used to analyze and understand the external macro-environmental factors that affect an organization. Secondary data was obtained from the Andhra Pradesh Food Processing Society (APFPS), while primary data was collected from micro food processing enterprises in Andhra Pradesh.
 Results: Based on the study's observations, it was found that the state government of Andhra Pradesh provides a favorable and friendly environment for initiating an enterprise by providing subsidies and incentives. Additionally, micro food processing enterprises adopt specific strategies to sustain competition. Andhra Pradesh was found to be the top South Indian state in net value-added products.

Main problems of food processing enterprises and ways to solve them

The stability and security of the food system directly affects the socio-economic factors necessary for the survival of people. The purpose of the study is to provide the main mechanisms for its development and effective organization, conducting a scientific study of current problems in food processing enterprises of Kazakhstan. In order to analyze the current state of development of processing enterprises in the country applied the methods of statistical and economic, analytical, comparative analysis. To summarize the result obtained, systematic, monographic, and constructivist approaches were used. The article analyzes the prices of socially important food products in Kazakhstan for 2016– 2022, by socially important types of products for 2016–2022. The differences between the volume of production per capita and the rate of food consumption per capita have been studied. In addition, possible ways of solving the problem of food security of the country in the coming years are considered. In order to adequately provide the population with socially important types of food, it is important to strengthen the work of processing enterprises with the support of the state, taking into account the level of specialization of the regions. This proposal will simultaneously solve several problems in the country: a unique tool in improving the quality of products and the formation of price stability, increasing the share of domestic products on the domestic market, increasing export potential, creating a stable source of income for the rural population, an effective way to market products at favorable prices for farmers and small farms, the effective use of science and technology for agricultural specialists, high possibility of linking production.

MAIN PROBLEMS OF FOOD PROCESSING ENTERPRISES AND THEIR SOLUTIONS

The stability and security of the food system are key factors in the quality of life of the population. The purpose of the study is to develop mechanisms to ensure the stability and security of the food system of Kazakhstan, taking into account the solution of current urgent problems. To achieve the goals, the authors used methods of statistical, expert and comparative analysis. The results obtained were achieved through the use of systematic and constructive approaches. The analysis of changes in prices for socially significant food products in the Republic of Kazakhstan for the period 2016-2022 was also carried out, the ratio between the volume of production per capita and the rate of food consumption per capita was studied. In conclusion, the authors make proposals for sufficient provision of the population with socially significant types of food on the basis of strengthening the activities of processing enterprises with the support of the state, taking into account the level of specialization of the regions. It is assumed that the authors' recommendations will solve such urgent problems as the low share of domestic agricultural products in the domestic market, the decline in the country's export potential, the lack of stable sources of income for rural budgets, the inefficiency of the mechanism for the sale of agricultural products, the low share of the introduction of innovative technologies in the development of the agro-industrial complex.

Sustainable Quality Management Based on Metrological Sampling Scheme Design: A Case Study of Food Processor

The optimization of the sampling scheme is particularly important in order to achieve sustainability in quality management. This paper discusses the problem of optimizing the design of metrological sampling scheme when the mean is a random variable. Assuming that the prior distribution of product means is known, a Bayesian posterior probability is calculated by using the likelihood function with decision variables to measure the sampling risk, and the expected cost of the sampling scheme is calculated based on the protection of producer and user risk in combination with the Taguchi quality loss function. The influence of model parameters on the selection of the optimal sampling scheme is investigated through sensitivity analysis. The model constructed in this paper solves the problem of sampling design in the case of food processing enterprises, quantifies the quality loss of products in the sampling process, facilitates sustainable quality management of enterprises, and has important theoretical significance and application value for sustainable business management of food processing enterprises.

On-Site Assessment of a Cryogenic Disinfectant for the Alpine Environment and Outer Packaging of Frozen Items

ObjectiveTo study the effectiveness and feasibility of cryogenic disinfectants in different cold scenarios and analyze the key points of on-site cryogenic disinfection. MethodsQingdao and Suifenhe were selected as application sites for the manual or mechanical spraying of cryogenic disinfectants. The same amount of disinfectant (3,000 mg/L) was applied on cold chain food packaging, cold chain containers, transport vehicles, alpine environments, and article surfaces. The killing log value of the cryogenic disinfectant against the indicator microorganisms (Staphylococcus aureus and Escherichia coli) was used to evaluate the on-site disinfection effect. ResultsWhen using 3,000 mg/L with an action time of 10 min on the ground in alpine regions, the surface of frozen items, cold-chain containers, and cold chain food packaging in supermarkets, all external surfaces were successfully disinfected, with a pass rate of 100%. The disinfection pass rates for cold chain food packaging and cold chain transport vehicles of centralized supervised warehouses and food processing enterprises were 12.5% (15/120), 81.67% (49/60), and 93.33% (14/15), respectively; yet, the surfaces were not fully sprayed. ConclusionCryogenic disinfectants are effective in disinfecting alpine environments and the outer packaging of frozen items. The application of cryogenic disinfectants should be regulated to ensure that they cover all surfaces of the disinfected object, thus ensuring effective cryogenic disinfection.

Agile management in Polish organic food processing enterprises

Abstract With expanding local, national, and international markets and changing customer expectations, enterprises are faced with the need to implement solutions to compete effectively. It is expected that agile management allows enterprises to achieve this objective. Therefore, many organizations, including those in the food sector, are taking advantage of agile management solutions and see changes in consumer behavior as an opportunity for growth. The present study has a theoretical and empirical character. The basis of the theoretical considerations is a critical analysis of the scientific literature on the concept of agility and its relevance to organizations. The diversity of perspectives on the problems of agility, highlighted in many publications, provided the basis for identifying a research gap and formulating a research objective and conducting an empirical study. The study describes the agile management of enterprises, indicates the characteristics and mechanisms applicable to organic food production, and characterizes organic food processing enterprises in Poland. The survey was conducted in 2021-2022 and allowed the authors to analyze the location, size, type of production, or capital in the enterprises. This was possible with a properly designed questionnaire and statistical analysis.

A study of production decisions in order-based companies based on service reliability

A mathematical model of integrated production planning with the objective of profit maximisation is developed to improve customer satisfaction by satisfying certain service reliability, helping order-based enterprises to solve the problem of difficulties in making production decisions in the face of fluctuating demand. Firstly, the concept of service reliability is proposed to indicate the probability that the quantity of products supplied by an enterprise can meet the quantity of products ordered by customers; then the integrated production planning mathematical model is constructed with the objective of maximising profit by considering constraints such as service reliability, staff, production capacity, overtime hours and orders, and is solved using the EXCEL planning solution tool. Finally, Professor Huang's food processing enterprise was selected for an example application to verify the feasibility of the model. The results show that the solution using this model can obtain production decision results that satisfy a certain degree of service reliability.

Water Energy Food Nexus to Tackle Climate Change in the Eastern Mediterranean

Integrating water, energy, and food (WEF) systems can generate synergies and help Eastern Mediterranean countries solve climate change-related concerns. The WEF nexus strategy provides a comprehensive and integrated approach to solving the issues faced by climate change and a roadmap toward sustainable water, energy, and food systems. The significance of understanding the WEF nexus in the context of climate change cannot be emphasized, and further study and implementation are required to reach its full potential. In this study, we investigated the available options for decision-makers to combat climate change; for example, renewable energy is seen as a critical component for assisting the water, energy, and food sectors in addressing the issues faced by climate change. Renewable energy may supply clean, dependable, and sustainable electricity for water treatment and distribution systems, agricultural and food processing enterprises, and energy-intensive businesses. In addition, for the region’s sustainable development, cooperation between Eastern Mediterranean countries in addressing the issues of climate change and the WEF nexus is crucial. Promoting cross-border commerce and establishing regional frameworks and initiatives can play a vital role in tackling these difficulties and assuring the region’s sustainable future.

The extent of technological innovation adoption among micro, small and medium food processing enterprises and its effects on poverty reduction

The extent of technological innovation adoption among micro, small and medium food processing enterprises and its effects on poverty reduction

Study on the influence of exports on total factor productivity of listed food processing enterprises in China

Study on the influence of exports on total factor productivity of listed food processing enterprises in China

Clustering of the West African Starchy Roots and Tubers using Nutritive Value

The objective of this study was to sub-group the West African starchy roots and tubers’ food sources according to their nutritive values. The k means algorithm was deployed on a dataset consisting of starchy roots and tubers food items extracted from the West African Food Composition Table. Various measures of evaluating clustering validity were employed and the results showed that the clustering was valid. Three clusters were extracted, each consisting of food sources that are very similar in nutritive value. Findings prove that in terms of nutritive value, some kinds of yam and cassava could be classified together, while some kinds of sweet potato and cocoyam could also be classified together, and so on. The clusters can be explored by nutritionists, dieticians, food processing enterprises, and food scientists to find alternative food sources when their original choices are unavailable. Though clustering validation showed that food sources within the same cluster are significantly similar on a general note, a future study is required to research on the extent to which food sources within the same cluster are similar to each other at a granular level.

Recent advances in electrochemical-based sensors amplified with carbon-based nanomaterials (CNMs) for sensing pharmaceutical and food pollutants.

Foodborne-related infections due to additives and pollutants pose a considerable task for food processing enterprises. Therefore, the competent, cost-effective, and quick investigation of nutrition additives and contaminants is essential to reduce the threat of public fitness problems. The electrochemical sensor (ECS) shows facile and potent analytical approaches desirable for food protection and quality inspection over traditional methods. The consequence of a broad display of nanomaterials has paved the path for their relevance in designing high-performance ECSs appliances for medical diagnostics and conditions and food protection. This review article has discussed the importance of electrochemical-based sensors amplified with carbon-based nanomaterials (CNMs). Initially, we have demonstrated the types of pharmaceutical and food/agriculture pollutants (such as pesticides, heavy metals, antibiotics and other medical drugs) present in water. Subsequently, we have compiled the information on electrochemical techniques (such as voltammetric and electrochemical impedance spectroscopy) and their crucial parameters for detecting pollutants. Further, the applications of CNMs for sensing pharmaceutical and food pollutants have been demonstrated in detail. Finally, the topic has been concluded with existing challenges and future prospects.