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Processing Industry (processing + industry)
Kinds of Processing Industry Selected AbstractsStructural change and market power in the U.S. food manufacturing sectorAGRIBUSINESS : AN INTERNATIONAL JOURNAL, Issue 2 2009Kyle W. Stiegert This study develops an intertemporally linked market model to explore the relationships between price-cost margins, market concentration, and advertising outlay. The study used data from 48 four-digit SIC (standardized industrial classification) codes for the Food and Tobacco Processing Industries during the 1970s, 1980s, and 1990s. The authors' findings provide evidence that both high and low levels of performance provide signals to industries to consolidate, but for obvious and different reasons. Further, increased consolidation leads to increased entry barriers (advertising) and higher profits to the industry. Our findings are supportive of both Chicago and Traditionalist Schools of thought about antitrust enforcement: Neither emerges in a dominant position. Endogeneity issues and findings within the intertemporal structure cast considerable doubt about overly simplistic structure,performance paradigms of firm behavior. [JEL Code: L11, L40, L66]. © 2009 Wiley Periodicals, Inc. [source] Deregulation and Subequilibrium in the Australian Dairy Processing IndustryTHE ECONOMIC RECORD, Issue 233 2000HRISTOS DOUCOULIAGOS The Australian dairy processing industry is currently undergoing a program of substantial regulatory reform. In this paper we assess the impact of this deregulation on the production and cost systems of the industry. This is undertaken using a translog restricted cost function, for the period 1969 to 1996, with labour, milk and energy as the variable inputs and capital as the one fixed input. We find that this industry has undergone significant changes in terms of factor demand and cost structures associated with the introduction of new technology. [source] Automatic Quality Control of CerealsIMAGING & MICROSCOPY (ELECTRONIC), Issue 2 2008Image Acquisition, Intelligent Image Analysis The increasing demands on the quality and consumption safety of grain imply, for food economy, increased expenditures for product and process supervision. Within the framework of the control of goods received and quality of the processing industries, various laboratory methods are applied at present to check the properties of the products and the observance of the standards. The control of the goods received decides whether the supplied goods will be accepted and allocated the status "healthy and customary" or whether the goods before storage in the silo have to be subjected to a special treatment in order to reduce impurities, moisture, etc. The evaluation of the quality features is especially important in order to store together grain of special quality grades or to process with regard to the desired quality grade of the final product. [source] Work systems, corporate strategy and global markets: creative shop floors or ,a barge mentality'?INDUSTRIAL RELATIONS JOURNAL, Issue 3 2004Suzanne Konzelmann ABSTRACT In the US, corporate restructuring of financial and physical assets as well as work systems has been widespread. Our study examines the inter-relationship between ,creative' work systems and ,destructive' markets, using a sample of US manufacturing firms in the metalworking, jet engine production and steel processing industries. [source] Mergers and acquisitions, employment, wages, and plant closures in the U.S. meat product industries,AGRIBUSINESS : AN INTERNATIONAL JOURNAL, Issue 1 2009Sang V. Nguyen The purpose of this article is to evaluate the impact of mergers and acquisitions (M&As) on wages, employment, and plant closures in the meat packing, prepared meat products, and poultry slaughter and processing industries during two merger periods, 1977,1987 and 1982,1992. The analysis relies on two balanced panel datasets of all plants owned by meat and poultry firms that existed in the 1977 Census of Manufacturing and survived until 1987 and another dataset of plants that existed in 1982 and survived until 1992. We find that (a) M&As are positively associated with wages in the meat packing and prepared meat products industries during 1977,1987, but not during 1982,1992; (b) changes in employment are positively related to M&As in all three meat and poultry industries during 1977,1987, but only in the poultry industry during 1982,1992; and (c) M&As are generally negatively associated with plant closures [EconLit. Citations: J630]. © 2009 wiley Periodicals, Inc. [source] Culture of Staphylococcus xylosus in fish processing by-product-based media for lipase productionLETTERS IN APPLIED MICROBIOLOGY, Issue 6 2008F. Ben Rebah Abstract Aims:, The objective of this study was to demonstrate that fish-processing by-products could be used as sole raw material to sustain the growth of Staphylococcus xylosus for lipase production. Methods and Results:, Bacterial growth was tested on supernatants generated by boiling (100°C for 20 min) of tuna, sardine, cuttlefish and shrimp by-products from fish processing industries. Among all samples tested, only supernatants generated from shrimp and cuttlefish by-products sustained the growth of S. xylosus. Shrimp-based medium gave the highest growth (A600 = 22) after 22 h of culture and exhibited the maximum lipase activity (28 U ml,1). This effect may be explained by better availability of nutrients, especially, in shrimp by-products. Standard medium (SM) amendments to sardine and tuna by-product-based media stimulated the growth of S. xylosus and the highest A600 values were obtained with 75% SM. Lipase activity, however, remained below 4 U ml,1 for both sardine and tuna by-product-based media. Conclusions:, Fish by-products could be used for the production of highly valuable enzymes. Significance and Impact of the Study:, The use of fish by-products in producing S. xylosus- growth media can reduce environmental problems associated with waste disposal and, simultaneously, lower the cost of biomass and enzyme production. [source] Biological treatment of textile dye Acid violet-17 by bacterial consortium in an up-flow immobilized cell bioreactorLETTERS IN APPLIED MICROBIOLOGY, Issue 5 2004D.K. Sharma Abstract Aims:, To develop a cost effective and efficient biological treatment process for small scale textile processing industries (TPI) releasing untreated effluents containing intense coloured Acid violet-17 (AV-17), a triphenyl methane (TPM) group textile dye. Methods and Results:, The samples collected from effluent disposal sites of TPI were used for selective enrichment of microbial populations capable of degrading/decolourizing AV-17. A consortium of five bacterial isolates was used to develop an up-flow immobilized cell bioreactor for treatment of feed containing AV-17. The bioreactor, operating at a flow rate of 6 ml h,1, resulted in 91% decolourization of 30 mg AV-17/l with 94·3 and 95·7% removal of biochemical oxygen demand and chemical oxygen demand of the feed. Comparison of the input and output of the bioreactor by UV-visible, thin layer chromatography and 1H-nuclear magnetic resonance spectroscopy indicates conversion of the parent dye into unrelated metabolic intermediates. Significance:, These results will form a basis for developing ,on-site' treatment system for TPI effluents to achieve decolourization and degradation of residual dyes. [source] Improved polygalacturonase production from Bacillus sp.LETTERS IN APPLIED MICROBIOLOGY, Issue 5 2002MG-cp-2 under submerged (SmF), solid state (SSF) fermentation Aims:,To investigate the effect of amino acids, vitamins and surfactants on polygalacturonase production from Bacillus sp. MG-cp-2 under submerged (SmF) and solid state fermentation (SSF). Methods and Results:,Bacillus sp. MG-cp-2 was isolated from the outer covering of the seeds of Celastrus paniculatus. Out of the various surfactants, amino acids and vitamins, Tween-60, DL -serine and folic acid maximally enhanced polygalacturonase production by 2·7-fold (240·0 U ml,1), 4·0-fold (360·0 U ml,1) and 3·8-fold (342·0 U ml,1) respectively, under submerged fermentation (SmF). In solid state fermentation (SSF), Tween-80, pyridoxine and DL -ornithine monohydrochloride induced highest enzyme production up to 1·73-fold (6956·5 U g,1), 5·3-fold (21224·4 U g,1) and 5·74-fold (23076·9 U g,1), respectively. Conclusion:,Amino acids and their analogues, vitamins and surfactants effect significantly polygalacturonase production by Bacillus sp. MG-cp-2 when grown under submerged (SmF) and solid state fermentation (SSF) conditions. Significance and Impact of the Study:,The study provides useful information about regulation of polygalacturonase biosynthesis in Bacillus sp. MG-cp-2, which appears to be an interplay of nutritional and physical factors. Alkaline polygalacturonase from Bacillus sp. MG-cp-2 will be extremely useful in the treatment of alkaline pectic waste waters from vegetable and fruit processing industries and in degumming of bast fibres. [source] Evaluation of a Sugarcane Bagasse Acid Hydrolysis TechnologyCHEMICAL ENGINEERING & TECHNOLOGY (CET), Issue 6 2008F. de Ávila Rodrigues Abstract Conceptual process synthesis (CPS) is an important issue in chemical processing industries. In this paper, the general steps of the life cycle of an acid hydrolysis industrial project are evaluated. Chemical route synthesis, process development (experiments for kinetics and fluid dynamics) and process engineering (definition of basic equipment for economic evaluation) are all investigated. A mathematical model was used to generate the most favorable operating conditions for glucose and furfural production from sugarcane bagasse. The material and energy balances were performed by UNISimÔ software. The suspension mass fraction and the thermal energy consumption are key issues to account for the profitable operation of the plant. [source] FS13.2 Intervention on work-related skin problems among gut cleanersCONTACT DERMATITIS, Issue 3 2004Mari-Ann Flyvholm Work-related skin problems are frequent in the food processing industry. A randomised intervention study with a one-year follow up was carried out among gut cleaners in order to prevent work-related skin problems due to wet work. The effects of the intervention were primarily measured by telephone interviews using questionnaires based on a standardized questionnaire for work-related skin diseases and exposure (NOSQ-2002).* The intervention activities included an evidence-based prevention program and an evidence-based method for implementation. Six of the 18 participating departments were randomly assigned to the intervention group and the remaining 12 departments to the comparison group. A total of 644 employees responded in the baseline interview and 622 in the follow-up interview carried out a year later. The participation rates were 87,5% and 71,6% respectively. Among the 495 participants answering in both interviews the frequency of eczema on hands or forearms within the past 3 months was reduced significantly by more than 25% in the intervention departments. A minor increase was observed in the comparison departments. This study has shown that even in jobs without the possibility to reduce high exposure to wet work work-related skin problems can be reduced by proper preventive measures. *) Susitaival P, Flyvholm M-A, Meding B, Kanerva L, Lindberg M, Svensson Å, Ólafsson JH. Contact Dermatitis 2003;49:70,76. [source] Natural vegetable fats in the prevention of irritant contact dermatitisCONTACT DERMATITIS, Issue 1 2002S. Schliemann-Willers Chronic irritant contact dermatitis (ICD) is one of the most pressing problems in occupational medicine and is common in the food processing industry. To date, protective creams that fulfil the special requirements in the foodstuffs industry have not been available. Therefore, we studied the efficacy of pre-exposure application of natural vegetable fats in the prevention of experimentally induced ICD. A panel of 20 healthy volunteers was tested with a repetitive irritation test using sodium lauryl sulfate (SLS) as a standard irritant in a randomized study. Application sites were assessed clinically and by the use of bioengineering techniques (evaporimetry, chromametry, and corneometry). Rape seed and palm fats showed significant protective potential. Gas-chromatographic analysis revealed differences in the fatty acid composition of the vegetable. Higher content of linoleic acid and lower content of oleic acid was associated with beneficial effects. Our results are a new approach in the prevention of ICD and towards the development of new protective preparations for workplaces in the foodstuffs industry. [source] Characterization of micro-organisms isolated from dairy industry after cleaning and fogging disinfection with alkyl amine and peracetic acidJOURNAL OF APPLIED MICROBIOLOGY, Issue 1 2005E. Bore Abstract Aims:, To characterize micro-organisms isolated from Norwegian dairy production plants after cleaning and fogging disinfection with alkyl amine/peracetic acid and to indicate reasons for survival. Methods and Results:, Microbial samples were collected from five dairy plants after cleaning and fogging disinfection. Isolates from two of these production plants, which used fogging with alkylamino acetate (plant A), and peracetic acid (plant B), were chosen for further characterization. The sequence of the 16S ribosomal DNA, fatty acid analysis and biochemical characteristics were used to identify isolates. Three isolates identified as Rhodococcus erythropolis, Methylobacterium rhodesianum and Rhodotorula mucilaginosa were isolated from plant A and one Sphingomonas sp. and two M. extorquens from plant B. Different patterns of resistance to seven disinfectants in a bactericidal suspension test and variable degree of attachment to stainless steel were found. The strains with higher disinfectant resistance showed lower degree of attachment than susceptible strains. Conclusions:, The study identifies and characterizes micro-organisms present after cleaning and fogging disinfection. Both surface attachment and resistance were shown as possible reasons for the presence of the isolates after cleaning and disinfection. Significance and Impact of the Study:, These results contribute to the awareness of disinfectant resistance as well as attachment as mechanisms of survival in dairy industry. It also strengthens the argument of frequent alternation of disinfectants in the food processing industry to avoid the establishment of resistant house strains. [source] Simultaneous wet ball milling and mild acid hydrolysis of rice hullJOURNAL OF CHEMICAL TECHNOLOGY & BIOTECHNOLOGY, Issue 1 2010Jinxiang Zhou Abstract BACKGROUND: Rice hull, an abundant residue but a big issue for the rice processing industry, has the potential to serve as a feedstock for production of ethanol because of its lignocellulosic composition. Simultaneous wet ball milling and mild acid hydrolysis of rice hull was studied in this work. RESULTS: Ball milling with 150 small stainless steel beads and rotation speed of 600 rpm in citrate solvent of pH 4 was the optimal condition for hydrolysis, and the yield of sugar increased with increased milling time. Corresponding structure transformations before and after milling analyzed by X-ray diffraction (XRD), environmental scanning electron microscopy (ESEM) and transmission fourier transform infrared spectroscopy (FT-IR) clearly indicate that this hydrolysis could be attributed to the crystalline and chemical structure changes of cellulose in rice hull during ball milling in mild acid solvent. CONCLUSION: This combined treatment of ball milling and citrate solvent greatly changed the crystalline and chemical structure and continuously generated sites accessible to citrate solvent, thus enabling hydrolysis of the rice hull. Copyright © 2009 Society of Chemical Industry [source] Purification and characterization of an organic solvent and detergent-tolerant novel protease produced by Bacillus sp.JOURNAL OF CHEMICAL TECHNOLOGY & BIOTECHNOLOGY, Issue 11 2008Abstract BACKGROUND: Purification and characterization of a novel protease produced by Bacillus sp. RKY3, has been investigated, with special emphasis on the stability of the enzyme in the presence of different oxidizing and reducing agents as well as organic solvents. The enzyme was purified in two steps through concentration of the crude enzyme by ammonium sulfate precipitation, followed by anion exchange chromatography. RESULTS: The purified protease had a molecular mass of approximately 38 kDa, which was highly active over a broad range of pH between 7.0 and 9.0 and was also stable over a wide pH range from 5.0 to 11.0. Although the optimum temperature for enzyme activity was found to be 60 °C, it was rapidly deactivated at temperatures above 60 °C. It also showed good stability at 50 °C, with a 70 min half-life. Ca2+ ions did not greatly enhance the activity or the stability of the enzyme. PMSF (1 mmol L,1) completely inhibited the protease activity, and thus the purified protease was considered to be serine protease. The purified protease was stable with oxidants (H2O2, 2%), reducing agents (sodium dodecyl sulfate, 2%), and organic solvents (25%) such as benzene, hexane, and toluene. CONCLUSION: The purified enzyme, protease, seems to possess potential applications in protease-based detergent and bleaching industries. The enzymatic activity against a wide variety of substrates suggests that the purified enzyme should be investigated for a range of commercial applications, especially for soy protein and gelatin hydrolysis in the food processing industry. Copyright © 2008 Society of Chemical Industry [source] A NEW METHOD FOR ELLAGIC ACID PRODUCTION FROM POMEGRANATE HUSKJOURNAL OF FOOD PROCESS ENGINEERING, Issue 4 2008JINGJING LU ABSTRACT Pomegranate (Punica granatum L.) husk, a by-product of the pomegranate juice industry, is an inexpensive and abundant source of ellagic acid. Ellagic acid is widely used as functional food for its physiological functions. It is the breakdown product of ellagitannins. To date, the preparation of ellagic acid from pomegranate husk has not been reported. This article reports a new process for ellagic acid production from pomegranate husk by extraction of tannins followed by acid hydrolysis and purification by extraction and recrystallization. Several tests were conducted to obtain optimum conditions including extraction of tannins by varying solvents, acid concentration and reaction time for acid hydrolysis and the volume of methanol used for purification. Ellagic acid (3.5 g) with 90% purity from 100 g pomegranate husk was obtained. This new method is easy to scale up. All equipment used in this production process is widely used in food processing industry. The cost of production is low. It is suitable for industrial applications. PRACTICAL APPLICATIONS The production of ellagic acid is easier and the yield and purity of ellagic acid produced this way are higher than before. This method can be used not only for experiment in laboratory but also for industrial applications. The material , pomegranate husk , is a by-product of the pomegranate juice industry, so it is very cheap and easy to get. High-purity ellagic acid produced this way is sold to many companies back home and abroad. It is used as food additive and cosmetic material because of its antioxidant activity and whiteningfunction. The toxicity of pomegranate husk is lower than that of gallnut, which has been the main material of ellagic acid production in the past. Reagents are common and inexpensive; some of them are reusable. [source] INFLUENCE OF SODIUM TRIPOLYPHOSPHATE (STP) TREATMENT AND COOKING TIME ON COOK LOSSES AND TEXTURAL PROPERTIES OF RED MEATSJOURNAL OF FOOD PROCESS ENGINEERING, Issue 6 2007S. BELGIN ERDOGDU ABSTRACT Sodium tripolyphosphates (STPs) are important functional additives used in meat products. STPs reduce cook losses and improve textural properties, especially by increasing the water-holding capacity of proteins. However, increases in cooking time or temperature enhance meat proteins' denaturation, resulting in a reduced water-holding capacity. The amount of STPs diffused into meats would play an important role for these changes. Therefore, the objectives of this research were to determine the effects of processing conditions (cooking time, STP concentration and dipping time) on cook losses and textural properties of red meats, and to relate these changes with diffused amount of STPs. For this purpose, meats (2 × 2 × 2 cm in size) were dipped in different concentrations of STP solutions (2, 4 and 6%) for 10, 20 and 30 min, and were cooked in boiling water for 5, 10 and 15 min. Cook losses were calculated from weight changes, and textural properties were determined by applying texture profile analysis to data obtained using Texture Analyzer TA-XT2i (Stable Micro Systems, Godalming, Surrey, U.K.). STPs were found to decrease cook losses and hardness values. While an increase in STP concentration increased cohesiveness, increase in cooking time resulted in higher hardness, gumminess, chewiness and cook losses. An increase in dipping times also decreased the cook losses and hardness. The results showed that STP concentration, STP dipping and cooking times had significant effects on the changes of textural properties and cook losses of meats. These results may be used for further meat processing optimization studies if they get correlated with sensory data obtained at the same conditions. PRACTICAL APPLICATIONS Cooking to assure safety of food products leads to changes in sensory attributes. The major changes occurring in meats are shrinkage, toughening of tissues, releasing of meat juice and color due to the effect of thermal treatment on proteins. Based on these, resulting cook losses for economical considerations and changes in textural properties affecting consumer satisfaction are widely recognized. Because the meat processing industry uses sodium tripolyphosphates (STPs) to improve textural properties and to reduce cook losses, the objective of this research was to determine the effects of STPs and cooking time on cook losses and textural properties of red meats. The results showed that STPs and cooking time affected the changes in cook losses and textural properties significantly. In addition to these results, an optimization study for decreasing cook losses while improving textural properties should be conducted where these changes are attributed to be significant for human perception using a sensory panel. [source] THIN-LAYER DRYING KINETICS OF SESAME HULLS UNDER FORCED CONVECTION AND OPEN SUN DRYINGJOURNAL OF FOOD PROCESS ENGINEERING, Issue 3 2007MAJDI A. AL-MAHASNEH ABSTRACT Sesame hulls are a useful by-product of the sesame processing industry. The sesame hulls are produced at a high moisture content (68% wet basis) and need further drying to prevent deterioration. In this study, both open sun drying (OSD) and forced convection drying (FCD) at 42, 55, and 76C and 1.2 m/s air velocity were investigated. Six common thin-layer drying models were fitted to the experimental data. Several statistical parameters were used to evaluate the performance of thin-layer drying models, including r2, x2, root mean square error (RMSE) and residuals. Sesame hull drying was found to take place completely in the falling rate region. The modified Page model was found to describe OSD data well, while the Wang and Singh model was the best model for describing FCD. Effective diffusivity was found to be 1.89 × 10 - 8 m2/s and 7.36 × 10 - 10 to 1.20 × 10 - 9 m2/s for OSD and FCD, respectively. Activation energy was also found to be 12.95 kJ/mol for FCD. [source] EXTENDING SHELF LIFE OF FRESH-CUT PERSIMMON BY HONEY SOLUTION DIPSJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 1 2010MUHARREM ERGUN ABSTRACT Ripe persimmon fruit (Diospyros kaki L) cv. "Hachiya" were diced, then treated with 10,20% w/v diluted honey solution or water as the control, followed by cold storage at 4C until loss of acceptable quality. The persimmon cubes were subject to assessments during the storage of organoleptic and visual quality, softness and exuding juice, soluble solids content (SSC), and absorbance at 436, 440, 675 and 760 nm, respectively. Honey treatments prevented off-aroma development and delayed jelling. Softness and exuding juice of the fresh-cut persimmon cubes increased with time, with the increase in both parameters being significantly suppressed by honey solution dips. Changes in SSC, pH and the absorbance at 436, 440, 675 and 760 nm, respectively, during storage were minor and there was little effect of the honey treatments on these parameters. Overall, the shelf life of fresh-cut persimmon cubes was extended by honey solution dips, which delayed off-aroma development, firmness loss and jelling. PRACTICAL APPLICATIONS New products and changing trends make today's food marketplace alive, and fresh-cut fruits and vegetables seem to be on top of list of these products. Although fresh-cut produce has been on the market for a long time, preserving their quality attributes has not been completely successful especially in the case of fruit. This study focuses on a new alternative fresh-cut produce, fresh-cut persimmon, with adapting a potentially safe organic method, use of honey dips. The present study demonstrated that honey solution dip treatments could preserve the fresh-like quality of typical flavor or aroma of persimmon fruit by causing no changes in aroma and taste attributes and extending shelf life. Therefore, honey dip treatment may be used, depending on commodity, to preserve and extend shelf life of fresh-cut produce in fresh-cut processing industry. [source] Marketing research and new product development success in Thai food processingAGRIBUSINESS : AN INTERNATIONAL JOURNAL, Issue 2 2003Prisana Suwannaporn Marketing plays an important role in new product development (NPD) through several mechanisms. One is crossfunctional communication and collaboration so that marketing issues are integrated into the NPD process. Another is the strategic orientation of NPD, which includes marketing strategy issues such as customer orientation and market fit. Third, marketing research plays a specific role, as it provides the information and knowledge which marketing brings into its NPD roles. We show that use of marketing research is the most important determinant of higher NPD success in Thailand's food processing industry. Crossfunctional communication is also an important success factor, but strategy and planning elements are not very critical in this industry in Thailand. [EconLit classification: M310; Q130.] © 2003 Wiley Periodicals, Inc. Agribusiness 19: 169,188, 2003. [source] GAMMA IRRADIATION ON FROZEN AND PACKAGED HEADED SHRIMPJOURNAL OF FOOD QUALITY, Issue 4 2009V.K.G. ABREU ABSTRACT The objective of this work was to evaluate the effects of , irradiation (0, 2, 4 and 6 kGy doses), applied on frozen and packaged headed shrimps, on pathogenic Vibrio cholerae O1 and Salmonella enteritidis bacteria, as well as on some of the physical and sensory characteristics of this kind of food. The 6 kGy dose was highly efficient in inhibiting V. cholerae O1 and S. enteritidis and in decreasing lipid oxidation in shrimps compared with the nonirradiated product. Shrimp texture was not affected by any of the irradiation doses studied, but the lightness of the surface color increased in shrimps irradiated with 6 kGy compared with those irradiated with 2 kGy. Shrimps irradiated with 6 kGy showed lower overall acceptability than those irradiated with 2 kGy or were nonirradiated. The application of , irradiation in doses up to 6 kGy on frozen and packaged headed shrimps could improve the microbiological quality of this commodity. PRACTICAL APPLICATIONS The use of , irradiation has the potential to ensure safety effectively by inactivating bacteria, increasing shelf life and maintaining food quality without significant chemical changes in the food matrix. Besides, this process can be applied to frozen and packaged products. Thus, irradiation of frozen and packaged shrimps could benefit the local processing industry, which could offer the international market a high-quality product, with an additional safety treatment. [source] Growth dynamics of dairy processing firms in the European UnionAGRICULTURAL ECONOMICS, Issue 3-4 2010Cornelis Gardebroek EU dairy processing industry; Dynamic panel data; Firm growth Abstract The structure of the dairy processing industry in the European Union has changed enormously in recent decades. In many countries, the industry is characterized by a few large companies with a big market share accompanied by many small processors that often produce for niche markets. This article investigates which factors relate to growth of dairy processing firms. Using a unique 10-year panel data set and recently developed dynamic panel data estimators, the growth process of dairy processors is investigated for six rather diverse European countries. The data structure and the estimation method allow for dealing with endogeneity issues in an appropriate way. Firm size growth measured in total assets is found to be affected by firm size, firm age, and financial variables. Growth in number of employees is only affected by firm age and lagged labor productivity. Implications for these results are given in the final section of the article. [source] THE USE OF TOMATO PULP POWDER AS A THICKENING AGENT IN THE FORMULATION OF TOMATO KETCHUPJOURNAL OF TEXTURE STUDIES, Issue 2 2008A. FARAHNAKY ABSTRACT In this current study, tomato pulp powder, the main waste of the tomato processing industry, was used as a thickening agent in the formulation of a commercial tomato ketchup at different levels (1, 2, 5, 7 and 10% w/w). Color parameters (L and a/b) and rheologic properties of the formulated ketchups with and without added tomato pulp powder were determined and compared. The addition of the pulp powder caused a significant increase in the L value of the samples, while a/b ratio decreased notably. The rheologic data obtained were fitted using a power law equation. The analysis of the data obtained revealed that low levels of tomato pulp powder can compete with other hydrocolloids in improving the consistency of tomato ketchup. All ketchup samples in this study were non-Newtonian fluids and the apparent viscosity of the ketchups increased significantly with increasing concentration of tomato pulp powder and decreased with temperature increase. Chemical composition (protein, total fat, reducing and total sugars, fiber, ascorbic acid and ash contents) and some physicochemical properties of the tomato pulp powder, including water absorption and solubility, were determined and the data were used for the interpretation of the rheologic and color changes as a result of the inclusion of the pulp powder in the formulation. PRACTICAL APPLICATIONS The direct use of food industry wastes in food formulations can help in reducing the production costs by decreasing raw material and disposal costs. The classic design of the tomato processing plants results in generating a large amount of tomato pulp. The results of this research confirmed that tomato pulp powder can be used instead of other hydrocolloids in tomato-based products. The reuse of tomato pulp powder in foods can be beneficial to producers and the environment. [source] IMPACT OF FREEZING TEMPERATURE ON QUALITY OF FARMED ATLANTIC COD (GADUS MORHUA L.)JOURNAL OF TEXTURE STUDIES, Issue 4 2007TURID MØRKØRE ABSTRACT This study evaluates the impact of freezing temperature (,10,,25,,40,,55 or,70C) on thaw exudates, liquid leakage during freeze-chilling, appearance, gaping and mechanical properties of farmed Atlantic cod fillets. Freezing temperature significantly influenced each of the characteristics studied. High temperatures (,10 and,25C) gave increased thaw exudates, and freezing at,10C gave the highest liquid leakage during freeze-chilling. Fillets frozen at,10C had the lowest gaping and the whitest appearance. The results indicated the highest degree of toughening upon freezing at,10 or,55C, whereas the degree of toughening appeared to be similar and lower for fillets frozen at,25,,40 or,70C. The impact of freezing temperatures on the quality of farmed cod therefore appeared to be complex, but no overall beneficial effects were found by decreasing the freezing temperature below,40C. PRACTICAL APPLICATIONS For the fish processing industry, it is important to define optimal freezing and frozen storage regimes that are cost efficient and at the same time preserve the fresh fillet quality. Farmed cod differ from their wild counterparts by having lower water content, lower muscle pH and thicker fillets. Hence, industrial guidelines for wild cod may not be transferable to farmed cod. This study showed no beneficial effects by decreasing the freezing temperature below ,40C. Freezing and frozen storage are usually separated commercially. Results from the present study give valuable contribution to future studies aiming at defining optimal combination of freezing and frozen storage temperatures for farmed Atlantic cod. [source] Validation of a Feeding Stimulant Bioassay Using Fish Hydrolysates for the Pacific White Shrimp, Litopenaeus vannameiJOURNAL OF THE WORLD AQUACULTURE SOCIETY, Issue 4 2009Michael Grey A protocol for testing feeding stimulants on Pacific white shrimp, Litopenaeus vannamei, is described. Thirty-five rectangular tanks (55 L volume) served as the test system into which ten 5,6 g shrimp were stocked. Every tank contained two bowls, each of which contained either 25 feed pellets of a Reference Diet or Test Diet (consisting of the Reference Diet with one test ingredient added). After 1 h, the difference between the number of pellets consumed of the Test Diet and the Reference Diet was used as the Response. Each of the four Test Diets contained a different salmon hydrolysate made from by-products of the Alaska fish processing industry (included at 50 g/kg). A fifth commercial shrimp diet was also tested. Each Test Diet was tested against the Reference Diet over a 4-d period in seven replicate tanks. The data were subjected to a one-way ANOVA and a confidence interval for each treatment response was calculated. The confidence interval was used to assess the test ingredient as a feeding stimulant. Treatment means were compared using Tukey's test (, = 5%). All the hydrolysates tested were found to act as feeding stimulants. [source] Why did we make that cheese?R & D MANAGEMENT, Issue 2 2000An empirically based framework for understanding what drives innovation activity In the more recent product development literature the interplay between R&D skills and competencies and market skills and competencies is seen as a major determinant of successful innovation. The study reported in this article was done in order to cast more light on these two constructs in an industry with low R&D expenditures, but where product development is nevertheless considered to be strategically important. That industry is the food processing industry. The results of a series of case studies indicate that constructs other than R&D and market orientation may be more appropriate for understanding innovation and explaining innovation success in the case material. A new set of constructs focusing on what causes specific innovation activities to occur is proposed and a revised framework is developed. [source] Green biorefinery demonstration plant in Havelland (Germany),BIOFUELS, BIOPRODUCTS AND BIOREFINING, Issue 3 2010Birgit Kamm Abstract The Green Biorefinery (GBR) is a complex and full-integrated system of environment- and resource-protecting technologies for comprehensive material and energetic use of green biomasses. GBR's are multiproduct systems and perform and produce in accordance with the physiology of the corresponding plant material preserving and using the diversity of the synthesis generated by nature. In addition to the general biorefinery concept, GBR's are based strongly on sustainable principles (sustainable land use, sustainable raw materials, gentle technologies, autarkic energy supply, etc.). Existing agricultural structures of the green crop processing industry, such as green crop drying plants, offer good opportunities for the implementation of biorefinery technologies that will help overcoming energy-intensive and partially obsolete technologies, such as the thermal drying of feedstock. Accordingly, the primary fractionation of green biomasses and the integrated production of proteins, fermentation media, animal feed, and biogas was projected and will be realized in a demonstration facility directly linked to the existing green crop drying plant, Selbelang, in Havelland (Germany, state Brandenburg, 50 km west of Berlin). The primary refinery will have an annual capacity of 20 000 tons alfalfa and grass biomass and can be diversified in modules for the production of platform chemicals and synthesis gas. We discuss the processes, products, operating costs and climate protection effects through examination of the basic engineering of the primary refinery. The production site and planned demonstration facility are also presented. Copyright © 2010 Society of Chemical Industry and John Wiley & Sons, Ltd [source] Aspergillus niger lipase: Heterologous expression in Pichia pastoris, molecular modeling prediction and the importance of the hinge domains at both sides of the lid domain to interfacial activationBIOTECHNOLOGY PROGRESS, Issue 2 2009Zhengyu Shu Abstract Aspergillus niger lipase (ANL) is an important biocatalyst in the food processing industry. However, there is no report of its detailed three-dimensional structure because of difficulties in crystallization. In this article, based on experimental data and bioinformational analysis results, the structural features of ANL were simulated. Firstly, two recombinant ANLs expressed in Pichia pastoris were purified to homogeneity and their corresponding secondary structure compositions were determined by circular dichroism spectra. Secondly, the primary structure, the secondary structure and the three-dimensional structure of ANL were modeled by comparison with homologous lipases with known three-dimensional structures using the BioEdit software, lipase engineering database (http://www.led.uni-stuttgart.de/), PSIPRED server and SwissModel server. The predicted molecular structure of ANL presented typical features of the ,/, hydrolase fold including positioning of the putative catalytic triad residues and the GXSXG signature motif. Comparison of the predicted three-dimensional structure of ANL with the X-ray three-dimensional structure of A. niger feruloyl esterase showed that the functional difference of interfacial activation between lipase and esterase was concerned with the difference in position of the lid. Our three-dimensional model of ANL helps to modify lipase structure by protein engineering, which will further expand the scope of application of ANL. © 2009 American Institute of Chemical Engineers Biotechnol. Prog., 2009 [source] Textile coloration industry in IndiaCOLORATION TECHNOLOGY, Issue 1 2008M D Teli This review paper discusses the diversity of the textile sector in India, including its nature, the number of stakeholders and its effect on the overall national economy. It focuses on the significant role the coloration industry is expected to play in the near future, as this is the most problematic step in textile production with respect to profitability, planning and technology. While carrying out analysis of the textile and clothing industry, it also deals with the transformation the industry has undergone in the last two decades in terms of the selection of textile product mix in different regions of India from the point of view of profitability, the use of modern technology and selection criteria of colourants and specialised chemicals. These changes are viewed in respect of improved quality demands, measures undertaken to minimise the pollution level of the environment, and other related factors. In parallel, the growth of the dyestuff and speciality chemical industry, which has a direct relationship with this industry, is also discussed. It attempts to reflect upon the efforts of the Indian government in encouraging modernisation of the textile processing industry in terms of the Technology Upgradation Fund Scheme and other policy supports in relation to the response from the industry. Finally, the paper highlights the amount of human resource development needed to achieve the ambitious targets the government has put before the textile and clothing industry. [source] | |||||||||||||||||||