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Intelligent/Smart Nanocomposite Packaging: Functions and Applications
Published in Shiji Mathew, E.K. Radhakrishnan, Nano-Innovations in Food Packaging, 2023
C. Vibha, Jyotishkumar Parameswaranpillai, Suchart Siengchin, K. Senthilkumar, G. L. Praveen, Nisa Salim, Nishar Hameed
Food packaging is a conciliator linking producers and consumers that guarantee high quality, enhance safety, and extend the shelf life of the food products by preserving it from unfavorable environmental changes and other contaminations (Dobrucka and Robert, 2019; Nemes et al., 2020). The traditional packaging is less competent to meet the high demand of shell life and environmental friendliness (Erin et al., 2020). The growing desire for inventive packaging materials to satisfy consumers’ requisite for good quality food evolves novel technology in the food packaging industry, and these advancements enhanced food quality, its protection, preservation, and safety devoid of affecting the environment (Han et al., 2018; Yildirim et al., 2018). An assortment of resources including polymers, nanomaterials, and biopolymers emerged as potential candidates to reverse the aforementioned challenges (Idumah et al., 2020; Mohana et al., 2020; Wicochea et al., 2019). Several advances in packaging technology occurred in the 20th century, including active and intelligent packaging based on nanoparticles, essential oil, etc. (Jayakumar et al., 2020).
Nanotechnology In Processing and Preservation of Meat and Meat Products
Published in Megh R. Goyal, Santosh K. Mishra, Lohith Kumar Dasarahalli-Huligowda, Nanotechnology Applications in Agricultural and Bioprocess Engineering, 2021
Soumitra Banerjee, H.B. Muralidhara, Preetam Sarkar
It is essential to have a set of food safety and regulation guidelines, which needs to be followed for production of safe and quality foods that must meet standards of national and international markets. With development of better food inspection protocols and on-time surveillance systems, we have better control of food quality and prevention of food-related hazards. Food hazards may be recognized as: microbial, pesticide residue, harmful chemical contaminations, undesirable adulteration, etc. Introduction of hazard analysis critical control point (HACCP) has helped industries and processing units to prevent food hazards. To prevent contamination and assure quality production, following programs are used at various stages from production to procurement: Good agricultural practices (GAP);Good manufacturing practices (GMP); andSanitation standard operating procedures (SSOP).
General Statistical Sources for the Food Industries
Published in John Mark, Roger Strange, Jim Burns, The Food Industries, 2020
John Mark, Roger Strange, Jim Burns
Industrial Performance Analysis: A Financial Analysis of UK Industry and Commerce [QRL.273] is annually published as a single volume, with analyses based on a fixed sample of some 12,000 public and private companies over a three year period representing the whole of British industry. Food manufacturing, and food and drink distribution, are two of the 25 sectors which are classified and ranked (in the 1987/88 edition) by eighteen key areas of performance. Each of these 25 major industrial sectors is further subdivided into constituent sub-sectors whose performances are analysed with reference to key ratios, and to variables from the profit and loss account and the balance sheet. The sub-sectors for food manufacturing are bakeries; compound animal feeding stuff manufacturers; confectionery manufacturers; dairy produce; frozen food producers; meat processors; and poultry processors. The analysis is thus by industrial sector, and sub-sector, rather than by company.
Platform-based product development in the process industry: a systematic literature review
Published in International Journal of Production Research, 2023
Rasmus Andersen, Thomas Ditlev Brunoe, Kjeld Nielsen
Manufactured products can typically be distinguished based on their industry of origin, adhering to either discrete or process manufacturing industry (Flapper et al. 2002). Depending on the industry of origin, products and their production processes often share certain characteristics, some of which are unique to the given industry while others are more general. This section will therefore briefly introduce the two industries and devote special attention to elaborating on the characteristics related to process industrial manufactured products. Generally, definitions of the process industry take one or more of three perspectives, where the industry is defined by: The types of processes typical to the industry (continuous, batch, mixing, blending, forming, baking, extrusion, etc.) (Zhu et al. 2018; King et al. 2008; Abdulmalek, Rajgopal, and Needy 2006)The characteristics of the products manufactured (solids, powders, slurries, liquids, gases, sheets, rolls, etc.) (King et al. 2008; Dennis and Meredith 2000)The subsectors of the industry (chemicals, food and beverages, metals, minerals, pharmaceuticals, pulp and paper, steel, etc.) (Samuelsson, Storm, and Lager 2016)
Mapping Strategy to Best Practices for Sustainable Food Manufacturing Using Fuzzy DEMATEL-ANP-TOPSIS
Published in Engineering Management Journal, 2020
Lanndon Ocampo, Chrys Brent Deiparine, Adrian Lance Go
Defined by the U.S. Department of Commerce, food manufacturing is “the transformation of livestock and agricultural products for intermediate or final consumption”. It includes grain and oilseed milling, sugar and confectionery product manufacturing, fruit and vegetable preserving, specialty food manufacturing, bakeries, dairy product manufacturing, and seafood packaging and manufacturing (Wang, 2013). Although apparently, it may seem that the food industry is clean and while others come under the classification of pure and entirely suitable, some industries under food manufacturing produce significantly unsafe or dirty waste streams (Lucas & Noordewier, 2016). Lucas and Noordewier (2016) identified bakeries and tortilla manufacturing, beverage manufacturing, and others as clean subsectors, while animal slaughtering and processing, fruit and vegetable preserving and specialty fruit manufacturing as dirty subsectors. These may not be as significantly apparent compared to other industries, but they contribute a considerable amount of pollution. For instance, food production is considered as the most significant contributor to environmental degradation due to resource consumption, alteration of land use patterns, carbon emissions in farming, among others.
Capacity investment and the value of operational flexibility in manufacturing systems with product blending
Published in International Journal of Production Research, 2018
Shailesh S. Kulkarni, David Francas
Specifically, we consider a production system with manufacturing operations and a subsequent packaging stage that is common in food processing (Soman, van Donk, and Gaalman 2004). A similar production layout is also studied in Van Kampen and van Donk (2014). In Figure 1, we show each of the process stages and values within circles correspond to coefficients of the constraints. In our mathematical notation, we let bold face letters represent column vectors of the required size and prime denote the transpose. Throughout the main body of this paper, we use the notations presented in Table 1. We consider a firm that uses two dedicated capacities and (e.g. machines and storage capacity) to process two intermediates (e.g. full cream milk and skimmed milk), followed by a blending process where these intermediates can be blended into end-products while adhering to end-product recipes, which specify the required blending proportions. As is common in food packaging (Dobson and Yano 2002), the subsequent packaging of end-products is conducted on a shared capacity (a joint resource). This manufacturing process allows preparation of food products in a generic form for later processing into a variety of end-products (Kilic et al. 2013). In food production, such postponement strategies are considered as important measures to provide flexibility as a response to uncertain demand (Van Kampen and van Donk 2014).