Traditional Production Techniques Research Articles

Microbial characteristics of Conciato Romano: an artisanal cheese made from raw sheep’s milk

The aim of this study was to assess the microbial characteristics of a batch of Conciato Romano during manufacturing and ripening. Conciato Romano is a traditional cheese made from raw sheep’s milk without starter cultures in the province of Caserta (Southern Italy) using traditional methods. A total of 7 samples (raw milk, curd and cheese wheels taken after 25, 60, 120 and 180 days of ripening) were screened for hygiene indicators microorganisms counts (total viable count, Enterobacteriaceae, total coliforms, E. coli, clostridia sulphite reducing, yeasts, coagulasepositive staphylococci, enterococci), for autochthonous lactic acid flora counts (mesophilic and thermophilic lactococci and lattobacilli), and also for Salmonella spp. and Listeria monocytogenes presence. In raw milk, low values were detected for total aerobic flora (3.2 log cfu/mL), Enterobacteriaceae and total coliforms (2 cfu/mL), and the autochthonous starter lactic flora was predominant (3.2 log cfu/mL). During ripening, total aerobic flora was constant (107-108 cfu/g); total coliforms, E. coli, Enterobacteriaceae and yeasts were not detected starting from the 60th day of ripening. Enterococci ranged from 4.2 to 6.2 log cfu/g. The mesophilic lactic flora was dominant with values always >6 log cfu/g during the whole ripening period. Pathogens were never detected. The results of this study highlighted how the raw milk indigenous lactic flora, the traditional production techniques and the cheesemaker’s experience are essential to guarantee the unique nature of Conciato Romano.

Mexican Bark Paper: Evidence of History of Tree Species Used and Their Fiber Characteristics

Mexican Bark Paper: Evidence of History of Tree Species Used and Their Fiber Characteristics. The use of bark fibers (secondary phloem) for the manufacture of the Mexican bark paper called amate can be traced back to the pre–Hispanic period. This paper was used extensively during this period, and for the last four decades has been produced as a handicraft by the Nahnus of San Pablito village in the Sierra Norte de Puebla region of Mexico. Due to the high demand for this product, new species are now used as a source of bark and specific phases of the traditional production technique have been modified. The focus of this study was to register all the species that have been used for bark paper manufacturing, both traditionally and more recently, and to analyze their fiber characteristics, mainly fiber length and lignin content. The main questions addressed by this study were: a) Which species have been used for bark paper production, both prior to and following its commercialization as a handicraft? b) Which anatomical and histochemical fiber characteristics of these species enable their use for bark paper production, regardless of taxa? And c) is there a relationship between the adoption and use of new species and recent changes in traditional paper making techniques? Based on an ethnobotanical study, a list of 13 species used for bark paper production was compiled and bark samples from each species were collected for phloem anatomical and histochemical analysis. Artisans and local healers were also asked to determine the main characteristics of each fiber and paper type. The results demonstrate that bark from currently used species differs anatomically and histochemically from species used during the pre–Hispanic period and until a few decades ago, and in terms of the quality assessed by local healers and artisans. Among other characteristics, the fibers of the new species have higher lignin content than the traditional ones, and this constitutes the main reason behind the modification of certain phases of the traditional paper making process.

Production, Novel Assay Development and Clinical Applications of Monoclonal Antibodies

Since the advent of hybridoma technology 35 years ago, research on monoclonal antibodies has developed enormously. Monoclonal antibodies of mouse origin were the first to be produced and continue to be the most popular affinity reagents for investigating the proteome of all organisms. For their adaptability to a variety of biological assays monoclonal antibodies are key tools for basic research as well as for diagnosis and therapy of human diseases. Recently, the expanding demand of high-quality antibodies with better specificities has resulted in a significant improvement in traditional hybridoma production methods. Owing to the ability of these affinity reagents to selectively target tumour cells, cancer has been a major focus of programmes for monoclonal antibody development. This review focuses on patents related to the advances made in the monoclonal antibody manufacture, showing how the traditional production techniques were turned into alternative, faster and more effective methods. Other patents are focussed on new technologies in which monoclonal antibodies are employed for the development of high-performance screening assays. A conclusive series of patents is related to monoclonal antibodies which find application to the diagnosis and the treatment of specific cancer diseases such as haematological malignancies and solid tumours.

A Study on the Efficacy and the Formative Characteristics of Danzhai Miao Batik of Guizhou China

This research is to examine the formative of patterns and characteristics of expression in Danzhai Miao batik of Guizhou China and to reveal the cultural factors and characteristics of artistic expression inherent to it. As the research methodology, theoretical study was done by utilizing the preceding research data, literature data at home and abroad, photo data, and Internet data, and as the empirical research, field trip was made to Guizhou China and investigation and experiment of dyeing techniques, purchase of dyeing craftworks, photography shooting, and interviews were conducted. The results of this research showed that ancient Chinese batik began in Miao in the Jinhan era and the three types of Miao's traditional batik, i.e. Danzhai batik, Huangping batik, Anshun batik. Danzhai Miao batik obtained indigo blue white patterns through traditional production techniques and natural dyeing batik and represented Miao batik of Guizhou. In the expression of Danzhai Miao batik, based on the cultural backgrounds, the formative such as symbolic of patterns, tradition, primitive, reality, abstract, and decorative of dress designs and high dignity of artistry of creative batik patterns be found from the aspect of expressing magnanimous nationality.

Feasibility Study of Modified Press Machine For Production Genteng Efficiency in Small Enterprise

Kebumen's tile industry with Sokka tile product name has long been known in Central Java Indonesia. Unfortunately tile Sokka still has some weaknesses such as the traditional production techniques, innovation is not optimal, mixed household finances by the financial industry, the traditional management, no firm association container tile factory and there is no standardization of tile prices and no government support. This study aims to conduct feasibility study of modification efforts tile press machine by analyzing the five aspects including financial aspects, production and operational aspects, market aspects, social and economic aspects. Results of the study showed that, using cost benefit ratio analysis, it was found that there was a significant increase in financial benefits; from production and operational point of views there were a significant product quality improvement (i.e., production cost savings with the modification of press machines, among other things in terms of production time and increasing production capacity); innovation and product variety seemed to be of importance to fill a wide open market opportunities; and manufacturing modified tile roof machine provided a positive impact on rural incomes and employment.

Economy of typical food: technical restrictions and organizative challenges

The economic analysis of typical agri-food products requires to be focused on the following issues: i) the specific features of the offering system; ii) the technical restrictions established by the EU regulations on Protected designation of origin (Pdo and Pgi) and, iii) the strategies aimed at product differentiation and for value creation for the consumer. Considering this latest aspect, it is important to notice that the specificity of the agricultural raw materials, the use of traditional production techniques of production coming from the tradition of the place and certification represent only a prerequisite for the differentiation of the product on the market against standard products. The problem is that the specificity of local product comes from attributes (tangible and intangible) of quality which are not directly accessible, nor verifiable, by the consumer when he/she makes purchasing choices. This situation persists despite the greater propensity of modern consumer to make investments in information and his/her greater attention and larger background towards the acknowledgement of different offers based on quality. This paper tends to develop an analysis on a theoretical and operative basis upon open strategies that can be implemented at the enterprise level, and that of agro-food chain and of territorial system in order to promote the quality of products to consumers. In particular, the work addresses the problems connected to the establishment of competitive advantages for Protected Designation of Origin (Pdo) and Protected Geographical Indication (Pgi), highlighting that in order to achieve those advantages, firms offering typical products need to differentiate their offering on both material and immaterial ground acting on intrinsic and extrinsic attributes of quality of products, on specific features (natural, historical, cultural, etc.) of territorial, on the efficiency of the offering organizational structure, and finally on the presence of social and institutional specific networks. All these aspects point out the necessity of defining appropriate value strategies based on marketing principles which allow to translate the typicality of products into additional value for the consumer in order to enable the producers to acquire a premium price.

Training needs of rural women in agriculture in Delta and Edo States of Nigeria

The purpose of this study was to identify training needs of rural women in agriculture in Delta and Edo States of Nigeria to improve their indigenous scientific knowledge and skills for a sustainable agricultural production. Their traditional crop production techniques were surveyed under the following three headings: (i) on-farm activities, (ii) off-farmactivities, and (iii) miscellaneous activities. Skill areas were identified and the rural women were interviewed to find out areas of training needs. Threemajor farming communities, Abavo, Urhonigbe and Abraka, formed the study area, from where 30 women were selected from each community for interview. Results showed that over 82 per cent of the rural women neededtraining in planting, post-planting, and processing activities. The percentage of rural women that expressed training needs in credit procurement techniques was 68.5 per cent, while 62 per cent wanted skills in preservation and storage techniques. Also, a high percentage of thewomen needed skills in multiplication of planting materials; for example, seed yams and cassava cutting (76.8%). Prospects of using mechanised equipment (e.g. tractors) were rendered impossible by the communal landownership patterns in these communities. Based on the results, it was recommended, among others, that women agriculturalists or extension agents should be used to educate the rural women on the various areas of training needs to enhance productivity.

BOYABAT'IN GELENEKSEL MİMARİSİNDE DEĞİRMENLER VE ŞAMLILAR ÇELTİK FABRİKASI

On going progress in technology and industrialization has led to the gradual decrease of traditional production methods and structures. In Turkey, mills are among such buildings. Milling technology has changed so drastically that only a few examples retain their original characteristics and fall within the sphere of industrial archaeology. Mills, usually grouped by their power-supply, are among the earliest known structures built for production. The hand-mill is powered by humans or animals, while water- and wind-mills are respectively powered by different forces of nature. Boyabat, known for its production of paddy, used water-power to generate energy for a range of traditional mill-structures. These mills, which were in use until quite recently, have unfortunately been understudied. This study reseaches the water mills around Boyabat, and assesses power supplies and means of production, documents all architectural data and considers issues of conservation. Fourteen watermils were identified in the rural area. Five of these, with original features and insights into production technology, were planned. One functions with a dink mechanism and uses a vertical water wheel to process paddy, while the others are flour mills and use horizontal water wheels. Unfortunately, most have been abandoned and have now fallen to ruins. In the town proper, two mills continue to use traditional production techniques. One is the flour mill, and the other goes by the name Samlilar Paddy Factory. The project assessed the preservational and technological aspects of the structures, documented them and addressed issues of conservation.

Macrokinetic Study of the Electrochemical Synthesis Process of Sodium Dichromate

AbstractIn order to address the problems existing in the traditional production techniques for sodium dichromate, a new green technology for producing sodium dichromate using an electrochemical synthesis method was studied. Using a self‐made electrosynthesis reactor composed of pure titanium and stainless steel, with a multiple‐unit metal oxide combination anode, a stainless steel cathode, and a reinforcing combination cation exchange membrane, the kinetic experiments were carried out on the direct electrochemical synthesis reaction of sodium dichromate from sodium chromate. The kinetic data were experimentally measured at different temperatures and different initial sodium chromate concentrations of anolyte. The results show that the electrochemical synthesis process presents complicated zero‐order reaction kinetic characteristics, with the reaction rate constant depending on the initial sodium chromate concentration. The macrokinetic equation of the electrochemical synthesis reaction was established, and some kinetic parameters were calculated. The apparent activation energy is less than that of the ordinary chemical reaction, and this shows that the electrochemical synthesis of sodium dichromate has great development potential.

Variation of Cell Voltage with Reaction Time in Electrochemical Synthesis Process of Sodium Dichromate

AbstractTo address the problems existing in the traditional production technique of sodium dichromate, a new green technology of producing sodium dichromate with an electrochemical synthesis method was studied. Using a self‐made electrosynthesis reactor of pure titanium and stainless steel, with a multiple‐unit metal oxides combination anode, a cathode of stainless steel, and a reinforcing combination cation exchange membrane with perfluorosulfonic and perfluorocarboxylic polymers, experiments were carried out on the direct electrochemical synthesis of sodium dichromate from sodium chromate. From the experimental results and electrochemical reaction principles, it was shown that the electrochemical synthesis reaction process of sodium dichromate may be quantitatively determined from the variation of the cell voltage measured macroscopically with reaction time. Cell voltages were experimentally measured at different initial sodium chromate concentrations in the anolyte, and the dependence of the cell voltage on reaction time was discussed. The mathematical model of the variation of cell voltage with reaction time and the change rate equation of cell voltage were established, and satisfactorily formulated the change law of cell voltage in the electrochemical synthesis process of sodium dichromate.

Exploitation and traditional processing techniques of brine salt in parts of the Benue-Trough, Nigeria

Detail assessment and evaluation of the age-long exploitation and local processing methods/techniques of brine salts in some rural communities in parts of the lower and middle regions of the Benue-Trough, Nigeria are presented in this study. The study area covers Olachor-Abachor area (lower region) and Awe-Azara-Keana area (middle region) that are characterised by occurrences of prominent saline groundwater systems (the so-called brines) and the associated age-long traditional edible salt production. Consequently, systematic presentations of the procedures and stages involved in both regions are highlighted alongside with supporting photographic plates for better appreciation of the seemly traditional salt production techniques. With the exception of complex/risky exploitation process, the salt production in the lower region involved simple evaporative boiling and cooling-crystallization process, while that of the middle region involved additional intermediate solar crystallization on sand beds and leaching procedures, a sort of ingenious re-concentration process, before the final processing phase. Though a few limitations and problems associated with the overall local/traditional processing methods are identified, nonetheless the socio-economic and rural settings point to the fact that complete modernization will lead to loss of means of livelihood for many of the illiterate rural women involved and thus social imbalance within the associated communities. Therefore, recommendations presented herein are focused on improvement of the existing traditional production techniques within the frameworks of the socio-economic and literacy background of the women-folk, as the main stakeholders, involved in local salt production in the respective communities.

From Stilton to Vimto: Using Food History to Re‐think Typical Products in Rural Development

Typical products — foods with special characteristics due to local ingredients and traditional production techniques — have been the focus of many studies in rural sociology and geography. Shared suppositions have emerged regarding the historic, artisanal properties of these products and their beneficial contributions to rural development. However, extant studies tend to be fixed in certain theoretical contexts, and they under‐appreciate the historic dynamics shaping food‐territory links. The present study addresses these gaps by tracing, over time, the evolution of food‐territory links in the UK, taking account of critical social, economic and political forces. This leads to a classification of typical products grounded in UK conventions, whose contributions to rural development are contrasted with those of ‘classic’ Mediterranean products, with some challenging results. The paper concludes that typical products need to be conceptualized from a broader perspective, and that face‐value assumptions regarding their contribution to rural development need to be treated with caution.

Design and evaluation of restoration mortars for historic masonry using traditional materials and production techniques

ABSTRACTCement based mortars used for historic masonry restoration presented unsatisfactory results, due to their chemical and physico-mechanical incompatibility to original buildings. In the present research, several syntheses of restoration mortars are produced using traditional techniques and materials such as binders (aerial and natural hydraulic lime), pozzolanicadditives (natural and artificial pozzolanas) and aggregates (sand and crushed brick). The technical characteristics of the mortars were determined using mechanical tests (compressive and flexural) and mercury intrusion porosimetry measurements at the time of 1, 3, 9, 15 months of curing. Water absorption measurements were performed at the time of 9 and 15 months curing, in order to evaluate mortars microstructural characteristics, their rate of water absorption and the total percentage of absorbed water. The aerial lime - artificial pozzolana mortar presented the best mechanical and microstructural performance. Hydraulic mortars acquired the maximum of the mechanical strength in 1 month, lime - pozzolana mortars in 3 months while aerial lime mortars continue to gain mechanical strength even in 15 months curing. Furthermore, the use of ceramic aggregates produces lightweight and elastic mortars, compatible to historicones.

The West Australian Travellers Atlas

With the continued development of computing technology traditional map production techniques are no longer used in many large mapping organisations. This new technology has been embraced by the Cartographic Services Branch, Mapping and Survey Division, Department of Land Administration (DOLA) in Western Australian. All new map products are now being produced using computer assisted map production technology and maps originally produced by traditional means are progressively being converted to digital form. One of the most recent mapping projects undertaken by DOLA has been its contribution to the West Australian Travellers Atlas, a road guide of Western Australia, produced as a joint venture with Countryman, West Australian Newspapers. The atlas has been produced utilising Intergraph and Apple computing technology and a combination of software packages which include Microstation PC, Aldus FreeHand, QuarkXPress, Adobe Photoshop, Altsys Fontographer and INposition, an extension to QuarkXPress. This paper is...

Encyclopaedia of food science, food technology, and nutrition

The Physics, Chemistry, And Biochemistry of Food. Food Macro- And Micro-Constituents. Food Commodities. Food Microbiology and Toxicology. The Principles and Applications of Traditional and Modern Food Production and Processing Techniques. Food Storage and Distribution. Quality Control and Legislation. Biotechnological Applications in the Food Industry. Dietary Requirements and the Nutritional Value of Foods. The Role of Nutrition in Health and Disease. Physiological and Biochemical Aspects of Nutrition and Its Cultural, Sociological, And Demographic Influences and Implications. Clinical Nutrition and Dietetics.

Information and productivity

AbstractThe growth of U.S. productivity has been declining for several years. The reasons for this decline are complex, and there is little consensus among experts as to the real cause. Part of the difficulty lies in accurately assessing the productivity of today's workforce. Much of the work being done in today's society is based on services, communications, and information and, therefore, no longer fits the traditional production processes and techniques used for measuring productivity in an industrial society. Traditional input and output measures do not work for measuring the productivity of most white collar workers. New measures and definitions are needed to measure productivity more accurately. Information technology and the effective management of information resources are beginning to play a significant role in reversing the declining rate of U.S. productivity growth. Traditionally, the introduction of new technologies into the workplace has focused on the blue collar worker or, within the office environment, on the secretarial or clerical population. However, the bulk of U.S. salary expenditures is spent on the managerial and professional population. The greatest productivity gains can be realized by improving the productivity of this group, often referred to as knowledge workers. By improving knowledge workers' ability to communicate more effectively and to find and use information more efficiently, significant improvements in productivity can be realized.