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Relevant bibliographies by topics / Chocolate industry in fiction

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Academic literature on the topic 'Chocolate industry in fiction'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 February 2022

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Journal articles on the topic "Chocolate industry in fiction"

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Cordier, J. L. "HACCP in the chocolate industry." Food Control 5, no. 3 (January 1994): 171–75. http://dx.doi.org/10.1016/0956-7135(94)90078-7.

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Eversole, Robyn. "The Chocolates of Sucre: Stories of a Bolivian Industry." Enterprise & Society 3, no. 2 (June 2002): 209–46. http://dx.doi.org/10.1017/s1467222700011654.

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Chocolate is a Sucre trademark, one of the few products that this Bolivian city regularly markets to other parts of the country. Despite Sucre's long history of chocolate production, however, the city's chocolate industry at the turn of the twenty-first century remains small, unable to export, and generally uncompetitive with products from neighboring countries. Yet Sucre's chocolate-making enterprises have not disappeared; they continue to produce on a small scale in the face of mass-produced, imported brands. In this article, the history of Sucre's chocolate industry is examined to shed light on larger issues of industrial development and “underdevelopment” in Sucre and on the roots of the city's strong artisan identity.

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Viaene, J., and R. Januszewska. "Quality function deployment in the chocolate industry." Food Quality and Preference 10, no. 4-5 (July 1999): 377–85. http://dx.doi.org/10.1016/s0950-3293(99)00007-5.

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Abrar, Abrar, Lien Damayanti, and Yulianti Kalaba. "FINANCIAL FEASIBILITY ANALYSIS OF PROCESSED CHOCOLATE BUSINESSAT TWINS CHOCOLATE HOME INDUSTRY IN PALU CITY." AGROLAND: The Agricultural Sciences Journal 4, no. 1 (February 14, 2018): 1. http://dx.doi.org/10.22487/j24077593.2017.v4.i1.9396.

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Cocoa Agribusiness in Central Sulawesi still confronts many complex problems, such as low productivity due to PKB pests, low production quality. This becomes a challenge as well as investment opportunities in developing the business of chocolate product and achieve greater added value than cocoa agribusiness. This research aimed to know the income and financial feasibility obtained by Twins Chocolate Industry chocolate product production in Palu. The research was conducted at the Twins Chocolate Industry Jalan Rusa No. 13 Talise subdistrict Mantikulore Palu city Central Sulawesi on October to September 2016. The respondents consisted of one leader and two employees in the field of production and marketing. The results showed that the revenue obtained in the first year was Rp 25.7017 million, the second year was Rp 26.8927 million and in the third year was Rp 38,309,875. Feasibility levelsobtained by the PP for 2 Years and 2 Months were NPV Rp 11,927,788, an IRR of 22.75% and PI of 1.19. It means that Twins Chocolate industry was laboured because it met the eligibility criteria set.

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Sturny, Arno. "Raising the bar: a story of bean-to-bar chocolate production in New Zealand." Hospitality Insights 3, no. 2 (December 3, 2019): 11–12. http://dx.doi.org/10.24135/hi.v3i2.62.

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Chocolate is considered one of the most gratifying confections there is, and this holds as true in New Zealand as elsewhere in the world. Evidence of this high interest in chocolate in New Zealand is demonstrated in the arrival of small artisanal bean-to-bar chocolate makers in the early 2000s; the voting of Whittaker’s as New Zealand’s single most trusted brand for eight years running (Reader’s Digest New Zealand’s Most Trusted Brand) [1]; the reporting on the economic, social and cultural impacts of the closure of the Cadbury chocolate factory in Dunedin [2]; and the opening of the first fair trade chocolate factory, Sweet Justice Chocolate Factory, in Christchurch by Trade Aid New Zealand [3]. These examples also demonstrate a clear transformation within New Zealand’s commercial chocolate production, reflecting worldwide changes in multinational confectionery companies but also the emergence of artisanal production that directly addresses issues of sustainability and transparency [4, 5]. While broader culinary traditions in New Zealand have been well-documented, the food history of chocolate production has not yet been explored. Consequently, this study explored the history of chocolate production in New Zealand, with a specific focus on bean-to-bar products [6]. The study, based on a narrative history and interviews with current bean-to-bar chocolate makers in New Zealand, traced the history of bean-to-bar chocolate production in New Zealand. This process allowed for a multi-faceted reconstruction and interpretation of historical data to help understand various transformations within New Zealand’s chocolate industry, an industry long dominated by multinational companies such as Cadbury and Nestlé. This domination by overseas companies has recently been challenged by the emergence of small artisanal bean-to-bar chocolate makers and the rise of local chocolate company, Whittaker’s. Among the key findings was evidence of the maturing of the local chocolate industry to the point where it is clear that New Zealand-made chocolate is now widely viewed and trusted by local consumers as a high-quality product. This trust extends to both the current strong player in the market, Whittaker’s, and equally to smaller artisanal bean-to-bar chocolate makers, a confidence in product comparable to the New Zealand craft beer industry and the more well-established wine industry. The research also finds that the emergence of more artisanal bean-to-bar chocolate makers, and their focus on more transparency around the production of chocolate, reflects similar trends overseas. The findings highlight the fragile structure surrounding growth and sustainability in the chocolate production industry, with the view that closer ties should be formed with New Zealand’s Pacific cacao-growing neighbours. The findings point to the need for additional research around the history of food in New Zealand, an area of study often undervalued in academia [7]. The findings of the research are timely as they highlight opportunities for the industry to place current worldwide sustainability concerns in perspective with a view to the future – a future that New Zealand chocolate manufacturers cannot avoid. The historical archival data captured together with the contemporary voices of New Zealand’s new generation of chocolate makers combine to tell a story of creativity and competition. The original research this article is based on can be accessed here: https://openrepository.aut.ac.nz/bitstream/handle/10292/12970/SturnyA.pdf?sequence=3&isAllowed=y Corresponding author Arno Sturny can be contacted at: arno.sturny@aut.ac.nz References (1) Trusted Brands New Zealand 2019. Most Trusted. http://www.trustedbrands.co.nz/default.asp#mostTrusted (accessed Jun 1, 2019). (2) Cadbury’s Dunedin Factory Faces Closure, 350 Jobs on the Line. The New Zealand Herald, Feb 16, 2017. https://www.nzherald.co.nz/business/news/article.cfm?c_id=3&objectid=11801779 (accessed Jun 2, 2019). (3) Trade Aid. The Sweet Justice Chocolate Factory. https://www.tradeaid.org.nz/trade/the-sweet-justice-chocolate-factory/ (accessed Mar 24, 2019). (4) Fountain, A.; Huetz-Adams, F. 2018 Cocoa Barometer; 2018. http://www.cocoabarometer.org/cocoa_barometer/Download_files/2018%20Cocoa%20Barometer%20180420.pdf (accessed Oct 13, 2018). (5) Squicciarini, M. P.; Swinnen, J. F. M. The Economics of Chocolate; Oxford University Press: Oxford, U.K., 2016. (6) Sturny, A. Raising the Bar: A Story of Bean-to-Bar Chocolate Production in New Zealand; Master’s Thesis, Auckland University of Technology, New Zealand, 2018. https://openrepository.aut.ac.nz/bitstream/handle/10292/12970/SturnyA.pdf?sequence=3&isAllowed=y (accessed Nov 25, 2019). (7) Belasco, W. G. Food Matters: Perspectives on an Emerging Field. In Food Nations: Selling Taste in Consumer Societies; Belasco, W., Scranton, P., Eds.; Taylor & Francis: London, 2002, pp 1–22. https://www.researchgate.net/publication/239586863 (accessed Jun 15, 2019).

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Tober, Tara Leigh. "Book Review: Bitter Chocolate: Anatomy of an Industry." Humanity & Society 40, no. 3 (July 25, 2016): 358–60. http://dx.doi.org/10.1177/0160597615621595.

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Brown, Allison L. "Carol Off: Bitter chocolate: anatomy of an industry." Agriculture and Human Values 37, no. 4 (May 23, 2020): 1315–16. http://dx.doi.org/10.1007/s10460-020-10116-7.

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Fryer, Peter, and Kerstin Pinschower. "The Materials Science of Chocolate." MRS Bulletin 25, no. 12 (December 2000): 25–29. http://dx.doi.org/10.1557/mrs2000.250.

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Chocolate is a common confectionery material throughout the world that has seen generally increasing production trends over the last 10 years. Making chocolate requires an understanding of how the consumer perceives it. The preferred type of chocolate varies from country to country; for example, common U.S. and U.K. chocolate tastes are mutually incomprehensible, while the rest of Europe hates both of them! The different tastes and uses for chocolate reflect the histories of the industry in different places.

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caruth, nicole j. "Curiously Chocolate: April Banks." Gastronomica 8, no. 2 (2008): 9–11. http://dx.doi.org/10.1525/gfc.2008.8.2.9.

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In 2004, Bay Area conceptual artist April Banks traveled to West Africa, which produces seventy percent of the world's cocoa, to learn firsthand about the cocoa farms of the region and their relationship to the modern-day chocolate industry. Her related research has been wide, including travel to cocoa farms in Cuba and a visit to the New York Board of Trade. Free Chocolate, Banks's resulting body of work, follows cocoa's global exchange from forest to palate, farmer to consumer, illustrating the mingled effects of desire, greed, and manipulation. This article examines two photographic works in the Free Chocolate series, placing them in their broader cultural and economic contexts.

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Nurainy, Fibra, Otik Nawansih, and Merry Monika Sitanggang. "PENGARUH PERBANDINGAN BUBUK COKLAT DAN TEPUNG KETAN TERHADAP SIFAT KIMIA DAN SENSORI DODOL COKLAT [Effect of the Comparison of Cocoa Powder and Glutinous Rice Flour on the Chemical and Sensory Properties of Chocolate Dodol]." Jurnal Teknologi & Industri Hasil Pertanian 23, no. 1 (March 1, 2018): 21. http://dx.doi.org/10.23960/jtihp.v23i1.21-30.

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Chocolate dodol is one of food product made from cocoa beans processingtoincrease the economic value. Chocolate dodol processing technology is simple enough to be made in small scale industry (home industry). The research was purposedto obtain a formulation of glutinousriceflour andcocoapowderto getthe best physical, chemical and sensory characteristics of chocolate dodol. The research was designed in a Completely Randomized Block Design in 4 replication. The treatments had 6 levels of comparison of cocoa powder and glutinous rice flour, that were L1 (5%:95%); L2 (10%:90%); L3 (15%:85%); L4 (20%:80%); L5 (25%:75%); L6 (30%:70%%), respectively. Data were analyzed with analysis of variant to find the treatment effects, and the data were further analyzed with Honestly Significant Difference (HSD) test on level of 5% to find the best treatment. The research showed that the best chocolate dodol was made of 25%-30% cocoa powder and 70%-75% glutinous rice flour. The best chocolate dodol had a plastic texture, tasteand flavor of chocolate, dark brown in color, water content of 3,49%-3,86%, fat content of 2,61%-3,00%, protein content of 0,27%, ash content of 0,69% and carbohydrate content of 92,16%.

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Dissertations / Theses on the topic "Chocolate industry in fiction"

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Sinclair, Jillian L. "A comparison of material preferences by chocolatiers and consumers /." Online version of thesis, 2007. http://hdl.handle.net/1850/3932.

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Wilson, Brendan David. "Developing a decision-making model that best closes the gap between strategy and the capital investment procedure for Cadbury South Africa." Thesis, Nelson Mandela Metropolitan University, 2005. http://hdl.handle.net/10948/406.

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This study addresses the fact that the current Cadbury investment appraisal process does not adequately address the strategic implications of many capital investment decisions. Although attempts are made to quantify, in financial terms, the strategic benefits from a given investment, it appears that many perceived benefits are left out of the appraisal process because they lack precise financial quantification, resulting in managers placing greater reliance on the qualitative dimensions of their investment decision-making such as judgement and intuition. The current Cadbury process is based on the unequivocal advice that academics give to organisations and to managers about how to appraise largescale capital investment projects. The use of discounted cash flow techniques, based upon the discounting of decision contingent cash flows at the organisations opportunity cost of capital is regarded as the definitive investment appraisal technique. On this, the academic literature is clear. Whilst there are strong theoretical justifications for the use of discounted cash flow based models, managers continue to use non-DCF appraisal techniques such as payback irrespective of their theoretical shortcomings. The lack of use of a sophisticated risk assessment model is also disappointing, with Cadbury ignoring individual project risk and adopting a naive approach. Finally, this study indicates that Cadbury managers need not be forced into choosing either an economic/normative approach or a strategic/managerial approach to capital-investment decision-making but that rather a hybrid approach, including both the economic and strategic dimensions of choice, is more applicable for effective strategy incorporation.

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Robertson, Emma. "‘The romance of the cocoa bean’: Women, gender and imperialism in the Rowntree chocolate industry." Thesis, University of York, 2004. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.700130.

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Modigh, Maja. "Mapping of causes for variation in quality of sugar in chocolate manufacturing." Thesis, Linköpings universitet, Teknisk biologi, 2016. http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-125234.

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The main purpose of the report is to present possible reasons and solutions for variation in quality of sugar used in confectionery manufacturing, with focus on chocolate manufacturing, at Cloetta Sverige AB in Ljungsbro. The project has its purpose to optimize the quality of both the sugar and manufacturing processes in a long-term perspective, since the variation in quality of the sugar affects, more or less, all manufacturing processes and causes yield losses. Cloetta Ljungsbro uses a pneumatic conveying system to transfer the sugar within the factory and when unloading the sugar from delivery trucks. A various of different analyses were performed in order to study the sugar quality; water content analyses in forms of Karl Fischer titration and particle size distribution analyses with help from sieving. During the sugar sampling time period, an observation of the air pressure used by the road tanker while unloading sugar at Cloetta and the lead time as sugar was delivered was executed. Moreover, data of the dew point in the pneumatic conveying system and, both temperature and humidity in the sugar silos, were collected. As a result, most of the sugar particles breakage occurred somewhere between the delivery road tanker and while in the storage silos. Most likely it is due to the use of high pressure when unloading the sugar that the particle size distribution of the sugar varies, but also causes the temperature to reach a higher temperature than recommended. Furthermore, the water content of the sugar was higher in the beginning of the autumn. Further investigations of the effect of unloading the sugar and storage of sugar should be done, but also analyse the air velocity used within the pneumatic conveying system.

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Bruneau, Jonathan M. "Antitrust law enforcement within the U.S. airline industry : fact or fiction?" Thesis, McGill University, 1992. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=22505.

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The overriding theme of this thesis concerns the level of antitrust enforcement within the U.S. airline industry by the agencies entrusted with this task.
After a brief Introduction, Chapter I will examine whether concentration within the U.S. airline industry is a natural phenomenon or an ordinary monopoly/oligopoly resulting from the behaviour of competitors. In concluding that a natural monopoly/oligopoly does not exist, Chapter II will analyse the policy being antitrust enforcement in the industry.
Chapter III will then use the implementation of S 408 of the Federal Aviation Act (FAA) by the Department of Transportation (DOT) as an example of such a policy. Finally, the remaining chapters are dedicated to an analysis of the CRS industry. By using this industry as an example, the writer will suggest that, by removing barriers to entry through aggressive use of S 411 of the FAA, the future may see new entrants enter the market. Emphasis will be placed on the attitude of the DOT in this regard.

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Vettersand, Elina, and Thao Tran. "Fairtrade - A Competitive Imperative? : An Investigation to Understand the Role of Fair Trade in Company Strategy in the Chocolate Industry." Thesis, Internationella Handelshögskolan, Högskolan i Jönköping, IHH, Företagsekonomi, 2012. http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-19330.

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Background: The rise in ethical consumerism has become evident through an increase in sales of fair trade products in recent years. Consumers are prepared to pay a premium for fair trade chocolate, and with a steady future growth in the fair trade movement, this is an attractive market for new entrants. Of particular focus are the Swedish and German markets for fair trade chocolate as they show promising growth rates and interest in this field. Problem: The chocolate industry is very competitive, and the observation that consumers reward companies that act socially responsible presents an opportunity for ethical companies to compete. This is attractive for entrepreneurial firms, but there exist numerous motivations why firms choose to engage in fair trade. Purpose: The purpose of this thesis is to understand the role of fair trade in corporate strategy (either in partial or entire assortment), its relation to entrepreneurial opportunity-seeking behaviour, and examining how the strategic resource of Fairtrade certification is used to gain competitive advantage. Method: A qualitative interview study was applied, and ten chocolate companies active in the Swedish and German markets were included in the sample. Data was collected through semi-structured interviews (four telephone interviews and six email responses), and complemented with secondary data from company websites and press releases. The interviewees were mainly representatives of the marketing department and CEOs. Empirical findings were analysed using relevant models and theories, and organized under the two categories of ‘firm use of fair trade’ and ‘visibility of fair trade.’ Conclusion: The findings in this thesis show that there are multiple reasons why chocolate companies engage in fair trade including reputation, spreading awareness, proactive opportunity-seeking behaviour, strategic differentiation, as a means of communicating to producers and consumers, and for quality insurance of raw ingredients. Fair trade engagement is visible through its role as a social resource. This image is created by ethical and social commitment and wholeness in values, non-exploitative respectful business network relationships, consistency in firm behaviour, and through wealth creation in terms of benefiting the firm, society, and the environment. The Fairtrade label is not imperative to achieving a state of competitive advantage, but can inevitably lead to that result through the firm wholeness created by mission- and vision-driven values.

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Syrová, Tereza. "Čokoládovny v oblasti Podmokel pod vedením saských průmyslníků (1853-1918)." Master's thesis, Vysoká škola ekonomická v Praze, 2010. http://www.nusl.cz/ntk/nusl-71778.

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This graduation thesis describes life in the border village Podmokly in the period between 1853-1918. The author presents the penetration of the Saxon capital at this time and further developing the business mostly Germans from Saxony in the chocolate industry. It focuses on chocolate, which at that time originated in the village, and the chocolate Jordan & Timaeus, Hartwig & Vogel, and Otto Rüger. Initially focused on the development of village Podmokly, the characteristic time, the amount of customs duties and surcharges on raw materials for production of chocolate and cocoa. In this work the author shows contemporary practice in the manufacture of chocolate, recipes and curiosities, which were associated with the production of chocolate. The analysis of chocolate, the author focuses on the history of chocolate on the description of the factory and its reorganization, social policy, in compliance with regulations and laws that were created at this time. Furthermore, the author explores the field of advertising, international exhibitions, sales and production of chocolate and firm structure. The work is drawn primarily from contemporary sources, or. journal of modern literature and scientific studies

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Squires, Claire. "Fiction in the marketplace : the literary novel and the UK publishing industry, 1999-2000." Thesis, University of Oxford, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.288968.

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Stephenson-Thompson, Jo. "Telling fashionable tales : the form and function of the non-fiction British fashion film." Thesis, Queen Mary, University of London, 2017. http://qmro.qmul.ac.uk/xmlui/handle/123456789/24863.

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This thesis examines the promotion of the British fashion industry in the underexplored genre of non-fiction British fashion film. Whilst critical attention has been paid to the role of fashion within fiction film, and costume within historical drama, the significance of fashion in non-fiction, state-sponsored British film has passed largely without exploration. The threshold of fact and fiction is the site of investigation in this analysis of film and media materials, that draw on fairy tale narratives of transformation to produce fashion as the 'integration of the two worlds of reality and imagination' (Bettelheim, 1975). The main focus of my analysis is a body of texts ranging from the forties to the present day. The corpus of study consists of films produced by British Pathé and the Central Office of Information (COI), film, televisual, and DVD outputs of royal weddings, and the BBC's live television broadcast of the 2012 Olympic Games. Fashion has a reputation for facilitating change and performing makeovers, and the texts studied here present three levels of transformation, powered by the magical fiction of fairy tales, the transformative potential of capitalism, and the renewing capabilities of the fashion industry. These texts demonstrate the way fashion stories are used to negotiate key historical junctures in British identity, finding in the structure of the fairy tale a way to articulate an economy of renewal that can be harnessed to a national, ideological state agenda aimed at women. This thesis argues that national events are commandeered as platforms for officially sponsored tales of Britain's heritage, which testify to the importance of fashion to the British economy and its role in political strategy.

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Cerny, Grant Pearcy. "How to hang an apprentice : the moral problem of industry and idleness re-examined in Victorian illustrated fiction." Thesis, University of Oxford, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.310159.

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Books on the topic "Chocolate industry in fiction"

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Chocolate Jesus. New York: Berkley Books, 1998.

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Sandler, Karen. Chocolate magic. Waterville, Me: Five Star, 2004.

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Chocolate magic. [Waterville, Me.]: Wheeler Pub., 2005.

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The chocolate moose motive. Waterville, Maine: Thorndike Press, 2013.

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Benjamin, Zelda. Chocolate secrets. Waterville, Me: Thorndike Press, 2009.

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Chocolate secrets. New York: Avalon Books, 2008.

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Benjamin, Zelda. Chocolate secrets. New York: Avalon Books, 2008.

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Florand, Laura. The chocolate thief. New York: Kensington Publishing Corp., 2012.

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Dying for chocolate. New York: Bantam Books, 1993.

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The chocolate castle clue. Bath: Chivers, 2012.

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Book chapters on the topic "Chocolate industry in fiction"

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Minifie, Bernard W. "Packaging in the Confectionery Industry." In Chocolate, Cocoa, and Confectionery, 709–69. Boston, MA: Springer US, 1989. http://dx.doi.org/10.1007/978-1-4899-5745-0_22.

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Minifie, Bernard W. "Research and Development in the Confectionery Industry." In Chocolate, Cocoa, and Confectionery, 819–24. Boston, MA: Springer US, 1989. http://dx.doi.org/10.1007/978-1-4899-5745-0_25.

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Minifie, Bernard W. "Chemical and Allied Substances Used in the Confectionery Industry." In Chocolate, Cocoa, and Confectionery, 409–37. Boston, MA: Springer US, 1989. http://dx.doi.org/10.1007/978-1-4899-5745-0_16.

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Minifie, Bernard W. "Packaging in the Confectionery Industry." In Chocolate, Cocoa and Confectionery: Science and Technology, 709–69. Dordrecht: Springer Netherlands, 1989. http://dx.doi.org/10.1007/978-94-011-7924-9_22.

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Nuttall, C., and W. A. Hart. "Chocolate marketing and other aspects of the confectionery industry worldwide." In Industrial Chocolate Manufacture and Use, 362–85. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2111-2_20.

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Minifie, Bernard W. "Research and Development in the Confectionery Industry." In Chocolate, Cocoa and Confectionery: Science and Technology, 819–24. Dordrecht: Springer Netherlands, 1989. http://dx.doi.org/10.1007/978-94-011-7924-9_25.

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Higson, Andrew. "Fiction and the Film Industry." In A Concise Companion to Contemporary British Fiction, 58–79. Oxford, UK: Blackwell Publishing Ltd, 2008. http://dx.doi.org/10.1002/9780470757673.ch3.

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Minifie, Bernard W. "Chemical and Allied Substances Used in the Confectionery Industry." In Chocolate, Cocoa and Confectionery: Science and Technology, 409–37. Dordrecht: Springer Netherlands, 1989. http://dx.doi.org/10.1007/978-94-011-7924-9_16.

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Ramdarshan Bold, Melanie. "The ‘Diversity’ Status Quo in the UK Publishing Industry." In Inclusive Young Adult Fiction, 45–91. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-10522-8_3.

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Nordhoff, Stefan, Thomas Tacke, Benjamin Brehmer, Yvonne Schiemann, Thomas Böhland, and Christos Lecou. "CO2-Neutral Production-Fact or Fiction?" In Managing CO2 Emissions in the Chemical Industry, 419–47. Weinheim, Germany: Wiley-VCH Verlag GmbH & Co. KGaA, 2010. http://dx.doi.org/10.1002/9783527633623.ch12.

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Conference papers on the topic "Chocolate industry in fiction"

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Kwil, Izabela, and Krzysztof Podsiadły. "Innovations in the Chocolate Manufacture as Part of Polish Confectionery Industry." In Hradec Economic Days 2019, edited by Petra Maresova, Pavel Jedlicka, and Ivan Soukal. University of Hradec Kralove, 2019. http://dx.doi.org/10.36689/uhk/hed/2019-02-002.

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Chirico Scheele, Stefania, Martin Binks, and Paul F. Egan. "Design and Manufacturing of 3D Printed Foods With User Validation." In ASME 2020 International Design Engineering Technical Conferences and Computers and Information in Engineering Conference. American Society of Mechanical Engineers, 2020. http://dx.doi.org/10.1115/detc2020-22462.

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Abstract Additive manufacturing is becoming widely practical for diverse engineering applications, with emerging approaches showing great promise in the food industry. From the realization of complex food designs to the automated preparation of personalized meals, 3D printing promises many innovations in the food manufacturing sector. However, its use is limited due to the need to better understand manufacturing capabilities for different food materials and user preferences for 3D food prints. Our study aims to explore the 3D food printability of design features, such as overhangs and holes, and assess how well they print through quantitative and qualitative measurements. Designs with varied angles and diameters based on the standard design limitations for additive manufacturing were printed and measured using marzipan and chocolate. It was found that marzipan material has a minimum feature size for overhang design at 55° and for hole design at 4mm, while chocolate material has a minimum overhang angle size of 35° and does not reliably print holes. Users were presented a series of designs to determine user preference (N = 30) towards the importance of fidelity and accuracy between the expected design and the 3D printed sample, and how much they liked each sample. Results suggest that users prefer designs with high fidelity to their original shape and perceive the current accuracy/precision of 3D printers sufficient for accurately printing three-dimensional geometries. These results demonstrate the current manufacturing capabilities for 3D food printing and success in achieving high fidelity designs for user satisfaction. Both of these considerations are essential steps in providing automated and personalized manufacturing for specific user needs and preferences.

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Esan, Oluwasegun. "Cultural heritage: an urban memoir towards Idanre city prosperity." In Post-Oil City Planning for Urban Green Deals Virtual Congress. ISOCARP, 2020. http://dx.doi.org/10.47472/gnbv3886.

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The present tasks facing most of the cities in Nigeria is over reliance on crude oil. The task ahead is to ensure cities function properly and cater for its inhabitants adequately. Several efforts to diversify and develop other sectors of the economy over the last two decades yielded little result. The crash in global crude oil economy is compelling Nigerian cities to explore alternative source of income. At this crucial time, a closer look at creative industry to leverage on heritage resources is being explored. The paper examines precious Idanre heritage as a developmental tool towards urban prosperity. Idanre is a relatively small and historic town in Ondo State situated at the foot of scenic Idanre hills with unique cultural heritage and propensity to attract diverse tourist locally and internationally. The study adopts qualitative research approach through purposive interview and focus group discussion. Community participation will permit inclusive planning for the city. This research findings include 1350AD ancient palace on the hill: unique Orogho, Usalu and Udale quarters; Orosun Sacred Groove and Festival; Agaga Hills; Idanre Forest Reserve; and small-scale Cocoa Agricultural Estates. Community consensus identified heritage memorabilia, cottage industry, small scale local chocolate industry, community sacred forest tour guides and Orosun festival as to enhance the prosperity of the town. Conclusively, community opinion, cultural custodians, traditional rulers, heritage tourists were various elements of Idanre city system as Idanre city is tied to its heritage resources. The legibility of Idanre city is influenced by heritage resources as the collective memory that can be translated into urban prosperity. This paper recommends that innovation capacity and citizenry interaction are fundamental for desired Idanre prosperity through a robust heritage resource deeply rooted in creative industry rooted in heritage resources. Government need to promote the development of cultural heritage and creative industries. Furthermore, urban planning policies should be in favour of mixed-use, well defined and connected spatial clusters within the urban network. An integrated and comprehensive strategy is also needed for the development of creative industries.

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K. Scherbakova, Valeria, and Alla A. Krasnoshtanova. "OBTAINING MICROPARTICLES OF CALCIUM CARBONATE LOADED WITH MICROBIAL LIPASE." In GEOLINKS International Conference. SAIMA Consult Ltd, 2020. http://dx.doi.org/10.32008/geolinks2020/b1/v2/09.

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At present, lipases of animal and microbial origin are increasingly used in human practice, namely in cheese production, milk chocolate production, confectionery industry, dry egg powder, production of flour, leather industry (for degreasing wool, bristles, leather), silk production, washing agents, as well as biodiesel. However, the practical use of lipase is limited by its low stability, reduced storage activity, and inability to reuse. One way to overcome these disadvantages is to microencapsulate the enzyme into various carriers. One promising carrier is calcium carbonate, characterized by ease of production and low cost. Therefore, the purpose of this work was to select the conditions for including lipase in the calcium carbonate microparticles. As the subject of the investigation, lipase of bacteria p. Pseudomonas fluorescens with activity of 27 u/mg was used in the work. This paper compares two methods of including protein molecules in carbonate microparticles: adsorption in pores (previously prepared carrier microparticles are added to the protein solution) and microencapsulation (formation of microparticles occurs simultaneously with inclusion of protein molecules). For both ways the capacity of microparticles of a carbonate of calcium by a bacterial lipase was determined and it was established that the maximum capacity equal was 0.2 mg/mg was reached when using a method of adsorption in pores. The specific activity of lipase in this case is 5.21 units/mg. The dynamics of bacterial lipase release from carbonate microparticles has been investigated. It has been found that within 90 minutes the degree of lipase release from microparticles does not exceed 28%, and the decrease in its specific activity does not exceed 10%. This fact suggests a higher prolongation of the action of lipase included in calcium carbonate microparticles compared to native. The operational stability of the bacterial lipase included in the calcium carbonate microparticles was evaluated as compared to native lipase. It was found that the temperature optimum did not occur, it remained at 37 ° C, but the operating stability increased in the lower temperature area. The optimum pH shifted from the slightly alkaline (pH 8.0) towards the neutral (pH 7.0), wherein in the region of alkaline pH values the operational stability of the microencapsulated lipase significantly increases. Microencapsulation of bacterial lipase into carbonate microparticles has been shown to increase storage stability by a factor of twice that of native.

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John, T. J., B. Mathew, and H. Hegab. "Experimental Analysis of Poiseuille Number in Square Microchannels." In ASME 2009 International Mechanical Engineering Congress and Exposition. ASMEDC, 2009. http://dx.doi.org/10.1115/imece2009-11810.

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The applications involving fluid flow through microchannels in industry and research have increased significantly with the evolution of microfluidic devices such as lab-on-chip systems. Most of the previous studies concerning fluid flow were done using circular microchannels. However, there is an increased usage of noncircular microchannels, especially square microchannels, in microfluidic devices. Thus there is need for experimental studies on the behavior of fluid flow in square microchannels, and the comparison of the results with the results obtained from the conventional fluid flow equations is relevant. In this study the authors are focusing on the analysis of the friction factor associated with square microchannels of rounded edges under laminar flow conditions. Microchannels with hydraulic diameters of 200, 300, 400 and 500 micrometers and length of 10 cm and 5 cm are used in the analysis. DI-water and ethylene glycol at room temperature is used as the liquid for experiments. A constant liquid flow rate is achieved in the channels using a syringe pump that can pump from 50 μl/hr to 7,500 ml/hr using a 60 ml syringe, and a high precision pressure gauge is used to measure the pressure drop across the channel. The Reynolds number of the liquid flow in all the channels is kept constant between 20 and 120 by varying the flow rate. The friction factor at each Reynolds number is calculated and the results are compared with the friction factor of conventional channels. Experiments are conducted to measure the pressure drop across the channels. The pressure drop obtained across the 5 cm channel is subtracted from the pressure drop obtained across the 10 cm channel so that the effect of entrance effect can be eliminated from the results. The fiction factor obtained from the experiments is used to calculate the Poiseuille number. The experimental values of Poiseuille number are showing a median deviation of around 9% from the conventional values for all the different channels. The uncertainty is observed to be ca.9% for all the channels at all values of Reynolds numbers. The major factor contributing towards the total uncertainty is the uncertainty in the measurement of liquid flow rate.

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