Food Processing Industry Research Articles

Bioinspired Superhydrophobic Nanocoating Based on Polydopamine and Nanodiamonds to Mitigate Bacterial Attachment to Polyvinyl Chloride Surfaces in Food Industry Environments.

Polyvinyl chloride (PVC) is commonly utilized as a food-contact surface by the food industry for processing and storage purposes due to its durability, ease of fabrication, and cost-effectiveness. Herein, we report a composite coating for the superhydrophobization of PVC without the use of polyfluoroalkyl chemistry. This coating rendered the PVC superhydrophobic, exhibiting a static water contact angle of 151.9 ± 0.7° and a contact angle hysteresis of only 3.1 ± 1.0°. The structure of this composite coating, consisting of polydopamine, nanodiamonds, and an alkyl silane, was investigated by utilizing both scanning electron microscopy and atomic force microscopy. Surface chemistry was probed using attenuated total reflectance-Fourier transform infrared, and the surface wetting behavior was thoroughly characterized using both static and dynamic water contact angle measurements. It was demonstrated that the superhydrophobic PVC was cleanable using a food-grade surfactant, becoming wet in contact with high concentration surfactant solutions, but regaining its nonwetting property upon rinsing with water. It was demonstrated that the coating produced a 2.1 ± 0.1 log10 reduction (99.2%) in the number of Escherichia coli O157:H7 cells and a 2.2 ± 0.1 log10 reduction (99.3%) in the number of Salmonella enterica Typhimurium cells that were able to adsorb onto PVC surfaces over a 24 h period. The use of this fluorine-free superhydrophobic coating on PVC equipment, such as conveyor belts within food production facilities, may help to mitigate bacterial cross-contamination and curb the spread of foodborne illnesses.

Optimizing manufacturing firm performance in Indonesia through strategic orientation and servitization

This study aims to investigate factors influencing servitization and firm performance within Indonesian national manufacturing companies, focusing on export-oriented entities such as automotive, electronics, textile, and food processing industries. Strategic orientations – market, technology, service, and learning – are investigated as key dimensions guiding firms’ strategic decisions amidst dynamic business environments. A comprehensive survey involving 100 companies representing a diverse spectrum of the Indonesian manufacturing sector is conducted. These companies encompass a range of statuses, including joint ventures (12%), multinational companies (2%), and national companies (86%). Through a purposive sampling strategy, representation across different company types is ensured to capture the breadth of perspectives within the industry. The quantitative approach involves surveying managers across various organizational levels, including top-level executives, middle managers, and front-line supervisors. Input from different managerial tiers is solicited to understand strategic orientations and their impact on firm performance. Data analysis, employing validation, descriptive statistics in MS Excel, and inferential statistics using Smart PLS yields significant insights. Market, service, and learning orientations emerge as influential factors in both basic and advanced services (p < 0.05), while technology orientation lacks statistical significance. Notably, market orientation significantly impacts advanced services (p < 0.05). Furthermore, the findings underscore the significant influence of service provision on firm performance across both basic and advanced services (p < 0.05). The critical role of strategic orientations, encompassing technology adoption, market positioning, service delivery, and organizational learning, in driving servitization and enhancing firm performance in Indonesian manufacturing is emphasized.

Android App to Connect Farmers to Retailers and Food Processing Industry

Android App to Connect Farmers to Retailers and Food Processing Industry

Cultivation of microalgae in food processing effluent for pollution attenuation and astaxanthin production: a review of technological innovation and downstream application.

Valorization of food processing effluent (FPE) by microalgae cultivation for astaxanthin production is regarded as a potential strategy to solve the environmental pollution of food processing industry and promote the development of eco-friendly agriculture. In this review paper, microalgal species which have the potential to be employed for astaxanthin in FPE were identified. Additionally, in terms of CO2 emission, the performances of microalgae cultivation and traditional methods for FPE remediation were compared. Thirdly, an in-depth discussion of some innovative technologies, which may be employed to lower the total cost, improve the nutrient profile of FPE, and enhance the astaxanthin synthesis, was provided. Finally, specific effects of dietary supplementation of algal astaxanthin on the growth rate, immune response, and pigmentation of animals were discussed. Based on the discussion of this work, the cultivation of microalgae in FPE for astaxanthin production is a value-adding process which can bring environmental benefits and ecological benefits to the food processing industry and agriculture. Particularly, technological innovations in recent years are promoting the shift of this new idea from academic research to practical application. In the coming future, with the reduction of the total cost of algal astaxanthin, policy support from the governments, and further improvement of the innovative technologies, the concept of growing microalgae in FPE for astaxanthin will be more applicable in the industry.

Evaluation of risk associated with treatment of fat, oil, and grease: Grease interceptor from food processing industry effluent using bowtie analysis

AbstractFat, oil, and grease (FOG), a deposit in wastewater, develops from any processes in food and processing industries. FOG deposits in wastewater management systems can cause blockages in sewer systems. Grease Interceptor (GI) is one of the control measures to treat and prevent the blockage of FOG deposits in the sewer system. Nevertheless, few studies evaluate the extended hazard of GI application in FOG treatment. This study aims to assess the risk of GI in FOG treatment by using a bowtie technique. The hazard identified is FOG itself, whereas the top event was GI failure. The high contributions of the threats were an unsuitable variation of GI's type and design, no GI cleaning process schedule, and a clogged outflow pipe from GI. GI design according to standard and cleaning FOG deposits in GI by a licensed grease hauler were two suitable preventive barriers. The desludging process is essential to guarantee that the GI operates smoothly and is identified as an excellent recovery barrier. Inter‐rater reliability (IRR) analysis to measure the consistency of their ratings on the data provided. The experts had a 75% overall agreement value of IRR risk rating value on assets, while 50% agreement value on people.

High Hydrostatic Pressure: Influences on Allergenicity, Bioactivities, and Structural and Functional Properties of Proteins from Diverse Food Sources.

High hydrostatic pressure (HHP) has gained prominence in the food processing industry over the last decade. In addition to the effectiveness of microbial and enzymatic inactivation, HHP directly impacts protein structures and properties. Accordingly, this review article aims to consolidate relevant research findings elucidating the effects of HHP on protein structure, allergenicity, bioactivities, and functional properties across diverse protein sources. They encompass cereals, legumes, nuts, meat, poultry products, milk, eggs, seafood, algae, insects, seeds, and vegetables. This review provides insights into the consistent trends of HHP effects on each protein source. In conclusion, HHP induces alterations in non-covalent bonds within protein structures, leading to the unfolding of their interior regions and consequential changes in their properties. Remarkably, the allergenicity of cereals, legumes, and nuts decreases while their bioactivities and digestibility escalate. The disruption of non-covalent bonds during HHP results in the exposure of the interior hydrophobic regions to the surface microenvironment, thereby enhancing the surface hydrophobicity of proteins, particularly those derived from seeds and vegetables. HHP weakens the allergenicity and elevates the foaming properties of proteins from dairy products, including improving the gelling properties and antioxidant activities of egg proteins. Texture profiles of meat and poultry, particularly hardness, are enhanced. Furthermore, HHP demonstrates the potential to diminish the allergenicity of seafood proteins and augment insect protein bioactivities. Lastly, HHP enhances the extraction of algal bioactive components, improving their nutritional quality.

Study on the Influence of International Economic Law of Carbon Emission Trading on Environmental Sustainable Development

With the continuous development of global economic and trade activities, environmental problems have become an important factor restricting the sustainable development of all countries. How to realize the coordinated development of international trade and environmental protection has become a major issue facing the international community. Since China joined the WTO, its share of international trade has been increasing continuously. In order to deeply analyze the influence of international carbon emission trading policy on domestic carbon emissions, we use an input–output model and a GTAP analysis method to theoretically calculate the carbon emissions of the international trade of various departments in Shandong Province. At the same time, the implicit carbon emission index of various industries in 2022 is calculated through the direct energy consumption coefficient. The results show that there are significant differences in the impact of the carbon tariff system on different industries. In terms of the carbon emission index, the food processing industry showed a decrease of 18.99 Mt, while the implied carbon emission of the tobacco, textile and leather manufacturing industry reached 30.56 Mt due to the continuous expansion of trade scale. In contrast, the implied carbon emission level of the metal product processing industry reached 5.3 Mt, while the carbon emission of traditional trading industries such as coal mining was almost unaffected by international trade, and its carbon emission index reached the highest level of 5.89 in 2020. In terms of trade impact, high-trade industries such as the food processing industry are significantly affected by the carbon tariff policy, and their share has dropped from 5.89% to 3.95% in the past decade. The carbon emissions generated by GDP growth established by the GTAP model are more convincing. This model can directly reflect the energy efficiency of a region from the side. Based on the present situation of international trade, this paper analyzes the inequality of the current carbon tariff system, and puts forward some policies to optimize the energy structure to reduce carbon emissions and expand domestic demand to reduce the dependence on international trade. Through the GTAP model, we put forward policy suggestions to optimize the energy structure to reduce carbon emissions and the dependence on international trade by expanding domestic demand.

Colorimetric analysis platform based on thin layer chromatography for monitoring gluten cross-contamination in food industry

Monitoring of the accidental presence of gluten (Glu), resulting from cross-contamination, is imperative in different industries, in particular food industry. The objective of this study was the development of an analytical platform utilizing thin-layer chromatography (TLC) with colorimetric read-out for making binary (yes/no) decisions on surfaces and/or point of these industries. The composition of the extractive phase was optimized with commercial products used in cleaning processing lines. Subsequently, an exploration of TLC separation and detection was undertaken. CN-modified nanosilica plates and 30:70 acetonitrile:water were used to achieve a selective signal for Glu residues. The study of the detection performance showed that both spectroscopic measurement and image analysis were resulted in satisfactory results for quantitate analysis (RSD = 5 %, LOD = 0.12 mg). The practical application of the proposed methodology on surfaces of the food processing lines. This work demonstrated the operational feasibility in detecting gluten cross-contaminations within the food processing industry.

Total Factor Productivity Growth in the Indian Food Processing Industry: A Non-parametric Investigation

This study analysed total factor productivity growth (TFPG) in the Indian food processing industry in the organised sector. The results showed that TFPG in this industry resulted from technical progress and that the role of change in technical efficiency was insignificant. Therefore, for sustainable output growth, the application of new technologies must be followed by adaptation. In this context, policymakers should consider sub-sectoral heterogeneity when designing policies for the Indian food processing industry so that the rates of applying technology and its adaptability can be matched for each industry sub-sector. Thus, the study offers a strong note of caution about investments in technological improvements.

Effect of Steam Blanching and Storage Durations on the Physicochemical Properties of White Yam (Dioscorea rotundata) Slices

White yam (Dioscorea rotundata) is a vital crop in many tropical regions, and its preservation and quality retention are of paramount importance for ensuring food security. This study investigated the impact of steam blanching and different storage durations on the physicochemical properties of white yam slices. White yam slices were subjected to varying steam blanching durations of 1 min, 3 min and 5 min, followed by oven drying at 60℃ for 72 hours and storage at room conditions for 7 days. Physicochemical properties such as proximate composition, total soluble solids, titrable acidity, moisture content, color and pH were measured before and after blanching. The results showed that the steam blanching durations significantly (p ˂ 0.05) affected all the physicochemical properties measured. The proximate results showed the non-blanched (control) samples had higher moisture (65.04±0.35), crude protein (4.55±0.04), fat (0.53±0.01), fibre (1.42±0.02) and ash contents (2.25±0.02) than the blanched samples with exception of the carbohydrate content (26.22±0.29) where the control samples had lower values. Proximate components decreased with blanching duration, except for carbohydrate content, while storage duration did not significantly affect the measured attributes, despite slight changes in moisture content, color, and pH. However, the duration of blanching and storage significantly impacted the physicochemical attributes. These findings have significant implications in the food processing industry, promoting the development of improved storage and preservation strategies for white yam and also ensure food security and reduced post-harvest losses.

A Review of Antimicrobial Polymer Coatings on Steel for the Food Processing Industry.

This article will focus on the issue of protection against the pathogenic biofilm development on steel surfaces within the food sectors, highlighting steel's prominence as a material choice in these areas. Pathogenic microorganism-based biofilms present significant health hazards in the food industry. Current scientific research offers a variety of solutions to the problem of protecting metal surfaces in contact with food from the growth of pathogenic microorganisms. One promising strategy to prevent bacterial growth involves applying a polymeric layer to metal surfaces, which can function as either an antiadhesive barrier or a bactericidal agent. Thus, the review aims to thoroughly examine the application of antibacterial polymer coatings on steel, a key material in contact with food, summarizing research advancements in this field. The investigation into polymer antibacterial coatings is organized into three primary categories: antimicrobial agent-releasing coatings, contact-based antimicrobial coatings, and antifouling coatings. Antibacterial properties of the studied types of coatings are determined not only by their composition, but also by the methods for applying them to metal and coating surfaces. A review of the current literature indicates that coatings based on polymers substantially enhance the antibacterial properties of metallic surfaces. Furthermore, these coatings contribute additional benefits including improved corrosion resistance, enhanced aesthetic appeal, and the provision of unique design elements.

Study of Adoption of Improved Technologies in Black Gram Crop

India is largest producer of pulses in world with 25 per cent share in global production. Chickpea, Pigeon Pea. MungBean, UradBean, lentil and Field Pea are important pulses crop contributing 39.00 per cent, 21.00 per cent, 11.00 per cent, 7.00 per cent and 5.00 per cent to the total production of pulses in the country. The total production was estimated 14.56 million tones and an area of 23.63 million hectares with average productivity 625kg/ha. (www agro pedia. Nic in.2015) Over 75% of the total of Black gram is generally known as dal milling or, dehulling. Milling means removal of the outer husk and splitting the grain into two equal halves. Dalmilling is one of the major food processing industries in the country, next only to rice milling. Black gram used as daal and as ingredient in snacks like idly, dosa, vada and papad etc. Adoption of Improved practice is the more essential part of increasing the production, because the population is increase day to day and holding size is decrease, so dal price is highly explosion The first week of October 2015 noted of cost of Black Gram dal 150- 180 Rupees per kg in the retails just before one year the cost October 2014 was 75-85 Rupees per kg (sources individual market survey 2015 ). We need the more production of pulses, we solve this problems by the applied more technologies in their field.

Innovation and Practice of Food Processing Technical Personnel Training Mode under the Background of Rural Revitalization

With the implementation of China s rural revitalization strategy,food processing industry,as an important part of rural economy,plays a key role in promoting the integration of three industries,increasing farmers income and rural development.However,under the background of rural revitalization,the training mode of food processing technical talents is facing many challenges and problems,which need to be innovated and practiced urgently.This paper aims to study the innovation and practice of food processing technical personnel training mode under the background of rural revitalization,explore how to adapt to the needs of rural revitalization,train more high-quality food processing technical personnel,provide talent support and impetus for rural revitalization,and promote the development of rural economy.

One-step bioremediation of hypersaline and nutrient-rich food industry process water with a domestic microbial community containing diatom Halamphora coffeaeformis

Proper treatment of hypersaline and nutrient-rich food industry process water (FIPW) is challenging in conventional wastewater plants. Insufficient treatment leads to serious environmental hazards. However, bioremediation of FIPW with an indigenous microbial community can not only recover nutrients but generate biomass of diverse applications. In this study, monoculture of Halamphora coffeaeformis, together with synthetic bacteria isolated from a local wastewater plant, successfully recovered 91% of NH4+-N, 78% of total nitrogen, 95% of total phosphorus as well as 82% of total organic carbon from medium enriched with 10% FIPW. All identified organic acids and amino acids, except oxalic acid, were completely removed after 14 days treatment. A significantly higher biomass concentration (1.74 g L−1) was achieved after 14 days treatment in the medium with 10% FIPW than that in a nutrient-replete lab medium as control. The harvested biomass could be a potential feedstock for high-value biochemicals and fertilizer production, due to fucoxanthin accumulation (3 mg g−1) and a fantastic performance in P assimilation. Metagenomic analysis revealed that bacteria community in the algal system, dominated by Psychrobacter and Halomonas, also contributed to the biomass accumulation and uptake of nutrients. Transcriptomic analysis further disclosed that multiple pathways, involved in translation, folding, sorting and degradation as well as transport and catabolism, were depressed in H. coffeaeformis grown in FIPW-enriched medium, as compared to the control. Collectively, the proposed one-step strategy in this work offers an opportunity to achieve sustainable wastewater management and a way towards circular economy.

Treatment of food processing industries wastewaters using a new clay-based inorganic membrane: Performance evaluation and fouling analysis

BackgroundCeramic membranes are intensely extending their applicability in wastewater treatment due to their excellent resistance to corrosive environment, anti-fouling nature, and longer lifetime. To further widen the usage of ceramic membranes despite of their high cost, development of inexpensive ceramic membranes is highly anticipated. MethodA novel inexpensive Fuller's earth clay ceramic membrane's performance was evaluated in treating the wastewater obtained from two food processing industries, namely the dairy industry and palm oil industry, by varying the applied pressure from 0.35 – 2 bar. Furthermore, the fouling mechanism concerning the microfiltration of wastewater was identified with the help of Hermia's pore blocking models. Significant FindingsThe prepared novel Fuller's earth clay ceramic membrane significantly reduced COD content below the permissible discharge limit (< 200 mg/L) for dairy and palm oil industry wastewaters at a pressure of 0.35 bar. Notably, 98 – 99 % removal of turbidity and suspended solids was achieved. Also, the total phosphorus content was brought down below the permissible discharge limit of 5 mg/L. From fouling analysis, it was inferred that the cake filtration model appropriately fits the obtained experimental results, confirming the anti-fouling nature of the fabricated clay membrane in treating food process industries' wastewater.

Phosphorylation of chitin and chitosan: A review on its significance and various synthesis routes

Over the past few decades, chitin and chitosan, value-added biopolymers obtained majorly from seafood wastes, have been extensively evaluated and utilized for their application in plenty of domains such as biomedical, pharmaceutical, agricultural, food processing industries, fuel cells, wastewater curing, and flame retardants. A vast number of physical, chemical, and enzymatic approaches have been followed to improve the biological activities, biocompatibility, and physicochemical properties of chitin and chitosan. Among the innumerable modifications, this article focuses primarily on the importance of phosphorylation, as it intensifies not only water solubility but also tissue regeneration, flame retardation, ionic conductivity, metal chelation, and drug-carrying abilities. Furthermore, the aim of this review is to thoroughly assess various techniques that involve the use of phosphorylating agents such as phosphoric acid, phosphorus acid, phosphorus oxychloride, phosphorus pentoxide, and the grafting method to synthesize phosphorylated derivatives of chitin and chitosan, so that a clear vision can be provided to the reader aimed at choosing a best-fit method for phosphorylation.

Industry 4.0 technologies for cultivated meat manufacturing

AbstractIndustry 4.0 integrates the physical, digital, and biological realms by applying digital automation in systems, processes, and manufacturing facilities. Industry 4.0 is actively shaping the development of intelligent food processing industries in cultivated meat (CM) sector. This integration plays a crucial role in accelerating progress within the global CM sector, facilitating the achievement of its objectives related to food sustainability, security, human health, environmental concerns, and hygiene. Incorporating Industry 4.0 into CM manufacturing systems empowers upstream and downstream production processes to become more intelligent and capable of self‐optimisation. However, enabling rapid adoption of Industry 4.0 by emerging startups and small to medium‐sized enterprises in the CM industry necessitates a thorough understanding of prerequisites and evaluation of technological and biological limitations. Challenges include the substantial initial costs associated with establishing Industry 4.0 infrastructure, robust cybersecurity measures to ensure effective risk management, and acquiring skilled professionals proficient in both operational and maintenance roles. Integrating Industry 4.0 with the evolving CM sector presents an exciting opportunity to foster business‐to‐business investments across various domains, including local markets, export opportunities, and the broader global consumer ecosystem.

The corrosion behavior of low carbon steel (AISI 1010) influenced by grain size through microstructural mechanical

Low-carbon steel (AISI 1010) is the predominant material used in industrial food processing equipment. Such equipment is vulnerable to the corrosive environment produced by various production stages. Different processes, such as sulphonation and carbonation, are used in the processing of sugar in the sugar industry, creating a corrosive atmosphere. The corrosion behavior of low carbon steel (AISI 1010) is strongly influenced by grain size variations, which in turn affect the microstructural mechanical properties of the material. The mechanical behavior and performance of metallic materials, including their corrosion resistance, is determined by grain size which is an important parameter for this phenomena. The impact of low-carbon steel (AISI 1010) microstructure on corrosion behavior is discussed in this work. Heat treatment produces two different types of microstructure from the same material, which are then analyzed. Scanning Electron Microscopy (SEM) and Energy Dispersive Spectroscopy (EDS) have both been used to study characteristics including morphology and content. By supplying an appropriate corrosive medium, the corrosion performance of several microstructures of low-carbon steel (AISI 1010) was assessed, and corrosion rates were calculated using weight-loss and electrochemical techniques. Results show that the creation of a protective coating with a higher charge transfer resistance is caused by the adsorption process. The variety in phases and grain sizes may contribute to the corrosion stability of different microstructures, and as a result, the corrosion rate lowers as average grain sizes are reduced. Employing the galvanic effect, pearlite increases the rate of ferrite corrosion. The study's findings support the notion that quenching low-carbon steel (AISI 1010) results in a finer grain structure and greater corrosion resistance.

Effect of Marketing Strategy Factors on Marketing Performance of Food Home Industry in Malang City

This research examines factors or types of marketing strategies and marketing performance. The aim of the research is to examine the factors of each variable and the influence of marketing strategy factors on the performance of marketing strategies in the home food industry in Malang City. The research is in the form of a survey with a type of causal research. The number of samples was 398, taken from the food and beverage processing industry in Malang City. Data was collected through a survey using a questionnaire. Data were analyzed using the Structural Equation Modelling (SEM) Partial Least Squares (PLS) method. The research results explain that the marketing strategy factors formed are cost efficiency, product innovation, marketing innovation, and distribution channels. Meanwhile, the effectiveness of marketing strategy performance can be measured by increasing sales, market share and customer satisfaction. In further testing, cost efficiency, innovation and effective distribution factors influence marketing performance. This research provides benefits for the food home industry that product innovation, marketing, distribution and cost leadership strategies are very important to increase consumer satisfaction. Increased consumer satisfaction will have an impact on increasing market share, product sales, and profit sustainability.

The Effect of Innovation on Competitiveness in the Food Processing Industry of Cameroon: A Mediating Effect of Quality Management

With the intensification of national and global competition, the focus of companies is now on how to achieve competitive advantage. With globalisation, Cameroon’s industry is facing specific difficulties such as unchecked competition from imports, internal weaknesses in output, low technology acquisition as well as poor links between industry and the institutional sector, making competition a problem for them. This led to the foundation of studies on innovation and competitiveness, but at this point, there are still inconclusive results. This paper focuses on examining the effect of innovation on competitiveness in the food processing industry of Cameroon, with a specific emphasis on the mediating effect of quality management. This study adopted the cross-sectional research design for its investigation. The primary source of data was used for this study, as it was current. This primary data was collected through the distribution of questionnaires to the respondents. Innovation in this study was captured in terms product, process, market, and organisational innovations. Quality management on the other hand was captured in terms of commitment to quality, employee involvement, customer focus, process monitoring, incentives, and recognition. In relation to competitiveness, the study focused on productivity, output growth, and market share. Data was collected from 335 managers of food processing companies drawn randomly after stratification from a population of 2564 food processing companies operating in Cameroon. This includes Douala, Yaounde, Ngaoundere, Buea, Bafoussam, Maroua, and Bertoua with 201, 40, 34, 3, 30, 17, and 10 as corresponding sample proportions respectively. Inferential statistics was used during the analysis of the data, specifically using Baron and Kenny’s approach of testing the mediation hypothesis. Based on the results, there were traces of positive and significant direct effects of product, process, and organisational innovations on competitiveness. On the other hand, market innovation was insignificant. In terms of the indirect effect, the study revealed a partial mediation of quality management in the effect of product innovation on competitiveness. Quality management, however, had no mediating role on other dimensions of innovation (process, market, and organisational) and competitiveness.