Food Processing Industry Research Articles

Mengoptimalkan Nilai Perusahaan: Mengungkap Peran Moderator Kualitas Audit dalam Hubungan Leverage, Profitabilitas, dan Ukuran Perusahaan

This research delves into assessing the influence of Leverage, as indicated by the Debt to Asset Ratio (DAR), Profitability, measured by Earnings Per Share (EPS), and Company Size on Firm Value in the context of Processed Foods firms listed on the Indonesia Stock Exchange between 2020 and 2022. Additionally, it introduces Audit Quality, gauged by Industry Specialization Auditor, as a moderating variable in this analysis. The study applied a purposive sampling approach, selecting a sample of 19 Processed Foods companies. The quantitative data were collected from annual financial reports available on the Indonesia Stock Exchange website and subsequently subjected to analysis employing Multiple Linear Regression and Moderated Regression Analysis (MRA) using SPSS version 27. The findings of the study reveal that Leverage and Profitability significantly and positively impact Firm Value. However, Company Size exhibits a significant negative effect. Notably, Audit Quality does not appear to moderate the relationships between Leverage and Profitability with Firm Value. In contrast, it does moderate the influence of Company Size on Firm Value. These outcomes provide valuable insights into the dynamics at play within the Processed Foods industry, offering potential guidance for decision-makers seeking to enhance company performance and overall value.

Influence of Food Preservation Technology, Sanitary Hygiene, and Shelf Life on the Quality of Processed Food Products in the Indonesian Food Industry

This research investigates the intricate relationships between food preservation technology, sanitary hygiene practices, shelf life, and the quality of processed food products within the Indonesian food industry. Employing Structural Equation Modeling using Partial Least Squares (SEM-PLS), the study explores the impact of these factors on processed food quality. The sample comprises 250 participants, and the data are analyzed through various fit indices, measurement model assessments, and structural model analyses. The findings reveal significant positive relationships between food preservation technology, sanitary hygiene, shelf life, and the quality of processed food products. The results contribute valuable insights for manufacturers, regulators, and consumers, emphasizing the importance of a comprehensive approach to ensure optimal quality and safety in the processed food industry.

Effects of Particle Size on Physicochemical and Nutritional Properties and Antioxidant Activity of Apple and Carrot Pomaces.

The food processing industry is growing rapidly and producing large amounts of by-products, such as pomaces, which are considered as no-value waste and cause significant environmental pollution. The main by-products of fruit juice processing companies are apple and carrot pomaces, which can be used to create new functional food products. In the present study, the effects of particle size (PS) on the proximate composition, nutritional properties, and antioxidant activity of apple pomace flour (APF) and carrot pomace flour (CPF) were determined. Four different PS fractions, PS > 1 mm, 1 > PS > 0.71 mm, 0.71 > PS > 0.18 mm, and 0.18 > PS > 0.075 mm were used for the present study. Their vitamin, carotenoid, organic acid, and reducing sugar contents were determined using HPLC. The proximate compositions of each PS fraction of the AP and CP flours were determined using recommended international standard methods. DPPH, FRAP, and Folin-Ciocalteu methods were used to measure their antioxidant activity and total phenolic compounds, respectively. The moisture content (around 12.1 mg/100 g) was similar in all PS fractions and in both flours. The APF had lower protein (4.3-4.6 g/100 g dw) and ash (1.7-2.0 g/100 g dw) contents compared to the CPF, with protein contents ranging from 6.4-6.8 g/100 g dw and ash contents ranging from 5.8-6.1 g/100 g dw. Smaller particles, regardless of flour type, exhibited higher sugar and phenolic contents and antioxidant activity, while vitamins were more abundant in particles larger than 1 mm. In the APF, larger particles had a higher fiber content than smaller particles, while their fat content was the lowest. PS also had an impact on the results of the carotenoid contents. This study underscores the direct impact of PS on the distribution of sugars, crude fiber, fat, carotenoids, vitamins, total phenolic compounds, and antioxidant activity in pomaces.

Metabolomic profiling of the nutritional components of chicory leaves following heat processing.

Chicory (Cichorium intybus L.; witloof) is a crisp bitter leafy vegetable, popularly used in western cuisine in salads and soups (leaves) and as an alternative to coffee (roasted roots). In this study, we explored the effect of heat processing under various temperatures and for different durations on the nutritional composition of chicory leaves using gas chromatography-mass spectrometry (GC/MS) and principal component analysis (PCA). "Vintor" chicory leaves were processed and homogenized to obtain lyophilized samples, and their moisture content and pH were measured. Heat processing was conducted at 4, 30, 60, and 100°C. Metabolites were extracted and analyzed using GC/MS. The results were statistically analyzed using multiple t-tests and Tukey-Kramer method. A PCA was conducted using standardized data. A lower temperature (≤60°C) positively influenced the concentrations of nutritional components (sugars, free amino acids, and organic acids), branched-chain amino acids (which reportedly improve exercise performance), and γ-aminobutyric acid (which exerts antihypertensive effects). Whereas, a higher temperature (100°C) and microwave processing induced the generation of low-molecular-weight sugars from polysaccharides and glycosides, decreased free amino acid concentrations, and caused heat-induced aminocarbonyl reactions. This study provides valuable information for enhancing the flavor profiles and potential health benefits of chicory leaves by identifying the optimal heat processing parameters for preserving the desired nutritional value. PRACTICAL APPLICATION: The palatability, nutritional content, and health benefits of chicory have been evaluated based on its inherent constituents, but changes in these parameters during food processing remain unclear. Heating at 30 and 60°C activated secondary metabolism in chicory, increasing the amino acid and organic acid concentrations, whereas heating at 100°C and microwave processing increased the sugar concentrations in chicory. Thus, the nutritional value and potential health benefits of chicory could be enhanced by processing it under controlled temperatures; the findings are valuable for both consumers and food processing industry.

Predicting Stock Prices Using Deep Learning Algorithms: A Case of Food-Processing Industry

Prediction of stock prices has been a focal point of the financial body of knowledge for decades now. The complexity of stock price prediction involves various factors, including market trends, economic indicators, company performance, news sentiment, and more. Accordingly, stock prices are said to follow the ‘random walk hypothesis’. This systemic factor should be coupled with the limited human cognitive abilities to envisage the dynamics of financial markets. Novel machine learning algorithms have been advocated as potentially supreme replacement for the ‘human-centric’ stock prediction approaches. Hitherto, a myriad of machine learning algorithms has been effectively used for this purpose – ARIMA (Auto-Regressive Integrated Moving Average), XGBoost (Random Forest and Gradient Boosting Algorithms), CNN (Convolutional Neural Networks) or LSTM (Long Short-Term Memory). The aim of this paper is to test the predictive capacity of LSTM on a sample of large global food industry companies. The prices of shares of five companies were observed, namely: PEP (PepsiCo), TSN (Tyson Foods), NSRGY (Nestle), JBSAY (JBS S.A.), KHC (The Kraft Heinz Company), in the period from 01.01.2015. until 1.11.2022. Based on the data from this time range, a stock price forecast for Nov 2nd, 2022, was made. The results indicate very precise prediction since the difference between predicted and real stock price is insignificant. Keywords: stock price, machine learning, long-short term memory, food-processing industry

B2B Customer Value Co-Creation for Sustainable Machinery in the Food Processing Industry - A Case Study from The Netherlands

This study examines customer-centric vision and sustainable value co-creation in the B2B machine manufacturing industry. It uses a generative approach to explore B2B customer expectations, focusing on co-conception and co-design. Our research aims to integrate customer-centric benefits with sustainability goals through sustainable business models and boundary work theory. In our paper, we examine a growing circular firm in the food processing machinery sector in The Netherlands. Our study is guided by the main research question, "What actions do B2B customers expect for enhanced machinery sustainability?”. We implemented a single case study and a collaborative research framework, integrating business viewpoints to enhance theoret-ical contributions within a qualitative mixed-method approach. Our findings indicate that, reduction and repurposing of water and used water, and machines generating less food waste and processing waste are among the top expectations of the B2B customers. B2B contexts are underrepresented in customer co-creation literature, therefore our paper contributes with empirical findings to this field.

Halal product guarantee system in powdered goat milk production house

The halal product guarantee system is a criterion that must be met in halal certification activities in order to guarantee and maintain the consistency of the halal product process so that it complies with applicable laws. Processing of powdered goat milk is carried out by adding granulated sugar and vegetable creamer to powdered goat milk products, which in the Decree of the Head of BPJPH No. 748 of 2021 includes critical materials that must have a halal certificate. The decree of the Head of BPJPH No. 57 of 2021 is a reference for the food processing industry. This practical work report aims to determine whether there are critical ingredients in the product and the efforts made in implementing the halal assurance system at powdered goat milk production houses. The problem-solving methodology used is observation, problem formulation, interviews, literature study, documentation, and checklist forms with evaluation criteria referring to the Decree of the Head of the Halal Product Guarantee Agency No. 57 of 2021. The evaluation results show that powdered goat milk production houses have implemented 74.2% of the criteria, and 25.8% of the criteria that have not been met are caused by the negligence of the workforce who do not use masks and gloves; the majority of production processes still use manual methods and a hot room.

Sanitation Knowledge and Practices of Malaysian Food SMEs: Addressing Current Issues and Readiness in Acceptance of Green Sanitation Technology

Sanitation is crucial in the food industry, involving cleaning and disinfection processes to ensure facility cleanliness. This study examined sanitation knowledge and practices among small and medium enterprises (SMEs) in Malaysia's frozen meat sector. It also evaluated the acceptance of eco-friendly sanitation technology, specifically an electrolysis unit producing electrolyzed water. Data was collected through an open-ended online questionnaire using Google Forms. The questionnaire comprises demographic profiles, sanitation knowledge, sanitation program design knowledge, sanitation challenges, and the acceptance of integrating a green cleaner with the current sanitation program. Results show SME manufacturers possess sanitation knowledge but face implementation challenges due to absent sanitation programs, skilled labor shortage, hot water supply issues, difficulty cleaning narrow spaces in equipment, chemical storage, and budget constraints. Due to low-temperature operations, only 73 % of frozen meat industries use hot water for sanitation. Additionally, 45 % lack wastewater treatment, leading to chemical residue discharge into municipal drainage. SMEs show interest in electrolyzed water for its dual role as a cleaning and disinfecting agent. The technology's room-temperature efficacy and environmentally friendly degradation into salt and water appeal to SMEs. Adopting electrolysis sanitation technology is expected to significantly reduce costs by utilizing only salt, water, and electricity for electrolyzed water generation.

A Review: Application of Cold Plasma in Food Processing Industry

Nowadays, demand for minimally processed food has increased globally very rapidly. However, the food preservation and the period of storage is a key challenge in front of the food processing industry.So to overcome this problem,recently widely used cold plasma technology which is an alternative method for heat treatment. It is a novel, non-heat transferable, nature-friendly, and money-saving technology which does not change the organoleptic characteristics of food and enhances the microbiological quality of food.It helps to preserve the natural aroma and flavour. Cold plasma technology is agrowingtechnique and it has significant potential to decrease the undesirable effects on nutritional as well as quality characteristics of food. The review evaluates the recent status of this technique in the food processing sector. As this is a grow ingmethod which is utilized in several food processing sectors they are listed below. Cold plasma technology shows promising results primarily in shelf life extension as well as in microbial inactivation.

Developing Lipase Inhibitor as a Novel Approach to Address the Rice Bran Rancidity Issue─A Critical Review.

Rice bran is a valuable byproduct from the food processing industry, which contains abundant protein, essential unsaturated fatty acids, and numerous bioactive compounds. However, its susceptibility to rancidity greatly restricts its wide utilization. Many strategies have been proposed to delay the rancidity of rice bran, but most of them have their respective limitations. Here, we proposed that developing rice ban lipase peptide inhibitors represents an alternative and promising prescription for impeding the rancidity of rice bran, in contrast to the conventional stabilization approaches for rice bran. For this reason, the rancidity mechanisms of rice bran and the research progress of rice bran lipases were discussed. In addition, the feasibility of utilizing in silico screening and phage display, two state-of-the-art technologies, in the design of the related peptide inhibitors was also highlighted. This knowledge is expected to provide a theoretical basis for opening a new avenue for stabilizing rice bran.

Application of Metalwork Technology Education Skills in the Fabrication of Vertical Palm Kernel Nut Cracking Machine

The study examined the role of Vocational Skills in the construction of a Vertical Palm Kernel nut cracking machine. Descriptive research design was used. The population was Nineteen (19), which comprises of Five (5) instructors and Fourteen (14) NO 2 Mechanical Engineering Students of Federal Polytechnic Ekowe, Bayelsa State. The whole 19 was also used as the sample because it is relatively small; a questionnaire titled “Application of Vocational Skills in the Fabrication of Vertical Palm Kernel Nut Cracking Machine Questionnaire (AVSFVPKNCMQ)” was used for the data collection. Five research questions and hypothesis were raised for the study. Mean and standard deviation was used to analyze the data collected while t-fest was used to test the two-null hypothesis at 0.05 level of significance. Findings revealed that Vocational Skills such as Measuring Filling Cutting, Welding and Assembling are needed by students for the fabrication of the Vertical Palm Kernel nut cracking Machine. It also revealed the problems associated with cracking and supply-demand gap of Palm Kernel. It was therefore, recommended that government and Private Fabricating Firms should go into full production of cracking machines to aid in mass production of cracked shells and nuts from palm fruits to meet the needs of Pharmaceutical, Cosmetics as well as Food Processing Industries.

Badania wpływu pola magnetycznego na proces tworzenia kamienia w urządzeniach termicznych

Water is used as working fluids in hydro and thermal power engineering, as well as in heat supply and cooling systems. In the process of heating water in water-heating boilers, scale forms due to the precipitation of crystals of mineral additives and mineral salts. Over time, the accumulation of scale with low thermal conductivity leads to a decrease in the internal diameter of the pipes. Consequently, the flow of liquid is hindered, the hydraulic resistance increases and the thermal conductivity of the device decreases. The scale layer is usually removed by acid washing of the internal heat exchange surfaces or mechanical washing. However, both methods involve the use of a substantial amount of chemicals and result in highly polluted wastewater. In addition, it significantly increases operating costs. The article uses statistical methods for processing experimental data, and generally accepted methods for conducting experiments to study the patterns of scale formation using control and measuring instruments and accurate methods for measuring technological parameters. The main purpose of the paper is to study the influence of a constant magnetic field on the formation of mineral salts deposits on the surface of walls of thermal appliances used in chemical, oil refining, and food processing industry. The influence of a constant magnetic field on the formation of scale on the surface of the walls of the heating element in a water heater has been established. According to the results of an experiment aimed at preventing the accumulation of mineral salt deposits on the surface of the heating element in a water heating boiler under the influence of a magnetic field, the amount of mineral salt precipitate deposited on such surface can be reduced up to 5.2 times. Consequently, the prevention of mineral scale formation is achieved, eliminating the need to use expensive chemicals. The stable operation of the devices contributes to enhanced thermal efficiency. Under the influence of a magnetic field, scale formation decreases on average by a factor of 5, as long as the water temperature does not exceed 70°C. However, if the temperature rises above 90°C, the scale formation rate gradually increases.

Alternative Additives for Organic and Natural Ready-to-Eat Meats to Control Spoilage and Maintain Shelf Life: Current Perspectives in the United States

Food additives are employed in the food industry to enhance the color, smell, and taste of foods, increase nutritional value, boost processing efficiency, and extend shelf life. Consumers are beginning to prioritize food ingredients that they perceive as supporting a healthy lifestyle, emphasizing ingredients they deem acceptable as alternative or “clean-label” ingredients. Ready-to-eat (RTE) meat products can be contaminated with pathogens and spoilage microorganisms after the cooking step, contributing to food spoilage losses and increasing the risk to consumers for foodborne illnesses. More recently, consumers have advocated for no artificial additives or preservatives, which has led to a search for antimicrobials that meet these demands but do not lessen the safety or quality of RTE meats. Lactates and diacetates are used almost universally to extend the shelf life of RTE meats by reducing spoilage organisms and preventing the outgrowth of the foodborne pathogen Listeria monocytogenes. These antimicrobials applied to RTE meats tend to be broad-spectrum in their activities, thus affecting overall microbial ecology. It is to the food processing industry’s advantage to target spoilage organisms and pathogens specifically.

Study of active food processing technology using computer vision and AI in coffee roasting.

In the modern food processing industry, which is more complex than in the past, it is important to utilize real-time computer vision for active food processing technology using artificial intelligence. An integrated solution of computer vision and Deep Learning (DL) technology provides quality control and optimization of food processing in complex environments with obstacles. In this study, Coffee Bean Classification Model (CBCM) made by Machine Learning (ML) showed excellent performance, accurately distinguishing coffee beans through the avoidance of obstacles and empty spaces inside a rotating roasting machine. CBCM achieved a maximum validation accuracy of 98.44% and a minimum validation loss of 5.40% after the fifth epoch. Using a test dataset of 137 samples, CBCM achieved an accuracy of 99.27% and a loss of 2.82%. The developed solution using the CBCM was able to quantify the color change of the coffee beans during roasting.

Antioxidant Activity and Bioactive Compounds of Fruits Available in Bangladesh

Background: The complex problems of different chronic degenerative diseases are spreading in human health across the glove. To combat this problem, fruits are the effective gear proved by many epidemiological studies. The aim of the study was to determine the antioxidant activity and three bioactive compounds like total flavonoids, total polyphenols and total anthocyanins in 23 species of fruits available in Bangladeshi market. Methods: Antioxidant activity (AOA) and bioactive compounds of fruits were determined by UV-visible spectroscopy. Antioxidant activity was undertaken by DPPH scavenging assay, total polyphenol content (TPC) was measured by folin-ciocalteu method and total flavonoid content (TFC) content was measured by aluminium chloride colorimetric method. Results: Among 23 species of fruits, AOA was higher in Katajamin (303 mg/100 g) followed by Dragon Fruits (171 mg/100 g), Guava (131 mg/100 g), Bael (130 mg/100 g) and average value was 125 mg/100 g of extract. TPC was varied from 10 to 305 mg GAE/100 g and average value was 87 mg GAE/100 g. Mango (305 mg GAE/100 g) showed higher TPC, followed by Pome Granate (222 mg GAE/100 g), Apple (207 mg GAE/100 g), Katajamin (141 mg GAE/100 g) and Bael (130 mg GAE/100 g). Again, TFC was ranged from Ashari (06±3.94 mg QE/g) to Tomato (84±13.69 mg QE/g) and the average TFC was 37 mg QE/g. In addition, total anthocyanin content (TAC) was highest in Mango (142±3.46 mg TA/100 g) and lower in Ashari (02±0.74 mg TA/100 g). There was a significant correlation (p≤0.05) between antioxidant activity and bioactive compounds and among the bioactive compounds. Conclusion: Important messages from this study are, majority of the rare fruits are the important sources of antioxidant and bioactive compounds which helps to reduce the risk of chronic degenerative diseases and can be used in food processing industry for nutraceutical product development.

Evaluation of the Thermal Energy Potential of Waste Products from Fruit Preparation and Processing Industry

In the context of a changing climate and increasing efforts to use renewable energy sources and waste materials and to green the environment, new sources and technologies for energy recovery from waste are being sought. This study evaluates the possibilities of energy generation potential from waste products of fruit species used in the food processing industry. The results indicate good potential for energy use of materials from fruit processing due to low input moisture content of around 15 wt. %, an average energy lower heating value (LHV) of 16.5 MJ·kg−1, an average low ash content of 4.9% and meeting most of the emission limits of similar biofuels. Elemental analysis and combustion residue studies indicate safe operation within existing standards. The results of our analyses and experience from similar studies allow us to recommend most of the studied waste materials for energy generation use directly in processing plants at the local level.

SMEs Halal Compliance in the Implementation of Service Operations Management

Possession of halal certification does not necessarily ensure that SMEs have high halal compliance. Halal compliance is important to ensure the quality of SME products, including their service products. This study analyzes SME halal compliance in the implementation of service operations management. Descriptive and verification methods are used to test the hypothesis using regression. Some SMEs in Indonesia which are in the food and beverage processing industry sector already have halal standard criteria, although some have not yet received halal certification. Other business sectors are not yet halal certified because they still feel it is not urgent. There is an influence between halal compliance and the implementation of service operations management. The service operations management system model refers to effective, efficient and productive fundamentals, which are efforts not to deviate from other than what has been prescribed by Islam.

The nexus between digital collaboration, analytics capability and supply chain resilience of the food processing industry in Jordan

The nexus between digital collaboration, analytics capability and supply chain resilience of the food processing industry in Jordan

Retracted: An Empirical Investigation in Analysing the Critical Factors of Artificial Intelligence in Influencing the Food Processing Industry: A Multivariate Analysis of Variance (MANOVA) Approach

Retracted: An Empirical Investigation in Analysing the Critical Factors of Artificial Intelligence in Influencing the Food Processing Industry: A Multivariate Analysis of Variance (MANOVA) Approach

Electron beam irradiation induced aggregation, structural and functional changes of soybean 11S globulin

This study investigated the effects of different irradiation doses of an electron beam (e-beam) (0, 2, 4, 6, 8, and 10 kGy) on the structure, emulsification, foaming, and rheological and gel properties of soybean 11S globulin. The irradiation treatment at 4 and 6 kGy significantly increased the solubility, surface hydrophobicity, disulfide bonding, and ζ-potential of 11S globulin, decreased the particle size of the protein solution, and effectively improved the emulsifying activity and foaming stability of the protein solution. Moreover, irradiation induced moderate cross-linking and aggregation of the proteins, thereby increasing the apparent viscosity and shear stress of the protein solution. In addition, the low-field NMR and microstructure analysis results revealed that protein gels formed a dense and homogeneous three-dimensional mesh structure after irradiation (6 kGy), along with increased content of bound water (T2b) and water not readily flowable (T21) and a decrease content of free water (T22). Overall, our results confirmed that e-beam irradiation could significantly improve the physicochemical properties of soybean 11S globulin. Our study thus provides a new technical means for the application of electron beam irradiation technology toward protein modification and broadens the high-value utilization of soybean 11S globulin in the food processing industry.