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1
Yilma, Mulugeta. "Measuring smallholder efficiency : Ugandan coffee and food-crop production /." Göteborg : Nationalekonomiska institutionen, Handelshögsk, 1996. http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&doc_number=007212386&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA.
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Hamladji, Yasmina. "Efficiency of diatom and flagellate-based marine food webs." Thesis, Umeå universitet, Institutionen för ekologi, miljö och geovetenskap, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-184613.
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Aquatic microbial food webs are in general size structured. Phytoplankton, which constitute the base of the food web, are grazed by protozoa and mesozooplankton, which in turn are consumed by planktivorous fish. Food web efficiency (FWE) is a measure of how efficiently energy is transported up the food web. FWE is low if the phytoplankton is inedible by the grazers, while FWE is higher if the phytoplankton community is dominated by edible phytoplankton. Recently, the presence of microfungi in aquatic food webs have been suggested to facilitate energy transfer up the food web, via the “mycoloop”. The aim of the study was to set-up a model system of phytoplankton – zooplankton food chains, relevant to the Baltic Sea, and to test FWE in diatom and flagellate-based food webs. Further, I wanted to introduce microfungi in the system and observe their impact on FWE. After many phytoplankton and zooplankton species tests, I decided to perform grazing experiments using one grazer, the ciliate Tetrahymena pyriformis, and two phytoplankton species: a diatom (Skeletonema marinoi) and a flagellate (Rhodomonas baltica). I hypothesized that T. pyriformis would more efficiently feed on flagellates than on diatoms. I performed a grazing experiment where the increase in ciliate abundance was measured, the consumption of the phytoplankton monitored and the FWE estimated. The diatom-based food web led to 14 times higher FWE than the flagellate-based food web. The variation in FWE may be explained by a difference in initial abundances introduced in the experimental treatment, which created unequal grazer:prey ratio between treatments. Further, the swimming behaviour of the flagellate might have reduced the capture efficiency by the ciliate. Microfungi were introduce in an experiment, from a natural seawater sample, but fungal infection was not observed for any of the tested phytoplankton species. Further development is needed to test the effects of microfungi on marine FWE.
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Reyes, Torres Maria Del C. "Water Management Efficiency in the Food and Beverage Industry." ScholarWorks, 2016. https://scholarworks.waldenu.edu/dissertations/2298.
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Water is critical for food production, food security, and health. Water quality management influences freshwater sustainability, land, and energy administration. Global agriculture accounts for more than 70% of all water consumption; the fertilizer, manure, and pesticide overspills are chief sources of water pollution worldwide. On a global scale, food-related waste directly impacts local food production and water resource management. The purpose of this multiple-case study on the food and beverage (FB) industry in the State of Georgia was to identify successful strategies for improving water management efficiency. The concepts of systems thinking, adaptive resource management, and integrated water resource management provided the conceptual framework for the study. Data were collected via personal interviews with 2 global supply chain leaders in the FB industry and 1 water expert in the public water utility system in Georgia. The findings showed 10 themes: sustainability; mission-driven culture; ethical responsibility; water quality and governance; food safety and sanitation; water conservation and climatic trends; waste management; nutrition and the freeze drying method; knowledge sharing and collaboration; and water detention and retention systems. The study results are intended to contribute to social change by providing information to global supply chain leaders, policy makers, entrepreneurs, and sustainability leaders to implement sustainability beyond the environmental value; these findings will also help achieve a positive posture on resource overconsumption and waste management for efficient and complex decision making within a worldwide spectrum.
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Hall, Mia Rachael. "THE EFFECTS OF LIGHT AND NUTRIENTS ON FOOD CHAIN EFFICIENCY IN THREE-LEVEL FOOD CHAINS WITH BLUEGILL." Miami University / OhioLINK, 2012. http://rave.ohiolink.edu/etdc/view?acc_num=miami1344018242.
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Paillat, Etienne. "Energy Efficiency in Food-Service Facilities : The Case of Långbro Värdshus." Thesis, KTH, Tillämpad termodynamik och kylteknik, 2011. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-93429.
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Food-service facilities have high energy intensities compared to other commercial buildings due to their energy use for cooking and refrigeration. Assessing the energy performance of such facilities has two main purposes. The first one is to evaluate how efficient food-service facilities are and to compare the results with other similar facilities. The second objective is to get a deeper analysis of the energy uses, what enables an easier identification of the processes whose energy efficiency can be improved. This thesis gives, in a first part, a general methodology of how such an energy performance assessment could be carried out. In a second part, a Swedish restaurant – Långbro Värdshus – is taken as a case study. This case study consists in an analysis of the cooking appliances' energy use and an energy performance assessment of the whole facility. A first result of this thesis is the importance of the definition of the system before to start the assessment. Lack of information about the considered processes or how energy use is estimated makes comparison and benchmarking difficult and potentially irrelevant. A second important aspect that stands out of the study when dealing with energy efficiency is the choice of a meaningful indicator. In the case of food-service facilities the amount of energy used per meal (typically expressed in kWh/meal) seems to be the most appropriate one. As regards the energy efficiency of Långbro Värdshus, it has been estimated at 5.9 kWh/meal when considering the total energy use of the facility and at 4.1 kWh/meal without HVAC systems' energy use. Concerning the cooking appliances, the monitored data of their electricity consumption have been analysed to identify the influence of the heating technology and behaviours on the energy use. It resulted, for example, that replacing two hot plate range tops by a solid top and an induction range top enabled 38 % energy savings. Moreover, training the personnel reduced by 7 % the total energy use of the monitored cooking appliances.
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Bobson, Jennifer. "LIGHT, NUTRIENT, AND PLANKTIVORY EFFECTS ON ZOOPLANKTON COMMUNITIES AND FOOD CHAIN EFFICIENCY." Miami University / OhioLINK, 2007. http://rave.ohiolink.edu/etdc/view?acc_num=miami1196177192.
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Weber, Christopher. "Operational Efficiency in the Food and Beverage Industry Through Sustainable Water Consumption." ScholarWorks, 2019. https://scholarworks.waldenu.edu/dissertations/6813.
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The scarcity of water poses a threat to domestic and global economic sustainability while inhibiting the operational efficiency of food and beverage industry firms. The purpose of this multiple case study was to explore the strategies some food and beverage industry leaders in the United States used for implementing sustainable water consumption practices to improve operational efficiency. The conceptual framework for the study was stakeholder theory. The primary data source was semistructured interviews with 4 food and beverage industry leaders in Wisconsin who have responsibility for implementing their firms' sustainability practices, and the secondary data source was corporate sustainability reports. Thematic analysis was used to analyze data, which resulted in 4 themes: efficient equipment, stakeholder and sustainability focus, water recycling, and supply chain support. The implications of this study for social change include the potential for leaders in the food and beverage industry to use findings to create more sustainable water supplies and demonstrate greater stewardship of the environment.
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Dahlgren, Kristin. "Food web structures and carbon transfer efficiencies in a brackish water ecosystem." Doctoral thesis, Umeå universitet, Institutionen för ekologi, miljö och geovetenskap, 2010. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-38014.
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Two differently structured food webs can be distinguished in the pelagic habitat of aquatic systems; the classical one (autotrophic) with phytoplankton as a base and the microbial food web (heterotrophic) with bacteria as a base. Energy (produced at the basal trophic level) reaches higher trophic levels, i.e. zooplankton, directly in the classical food web in contrast to the microbial food web where it passes through additional trophic levels before reaching zooplankton. Energy is lost between each trophic level and therefore less energy should reach higher trophic levels in the microbial food web than in the classical food web. However, factors such as edibility of prey, temperature and properties of the predator, might also influence the food web structures and functions. In this thesis I studied which factors are important for an efficient carbon transfer and how a potential climate change might alter the food web efficiency in pelagic and pelagic-benthic food webs in the Baltic Sea. Furthermore, one of the most dominant zooplankton in the northern Baltic Sea, Limnocalanus macrurus, was studied in order to establish the seasonal pattern of lipid reserves in relation to food consumption. My studies showed that the carbon transfer efficiency during summer was not directly connected to the basal production, but factors such as the ratio between heterotrophs and autotrophs, the relationship between cladocerans and calanoid copepods and the size and community structure of both phytoplankton and zooplankton were important for the carbon transfer efficiency. In a climate change perspective, the temperature as well as the relative importance of the microbial food web is likely to increase. A temperature increase may have a positive effect on the pelagic food web efficiency, whereas increasing heterotrophy will have a negative effect on the pelagic and pelagic-benthic food web efficiency, reduce the fatty acid content of zooplankton and reduce the individual weight of both zooplankton and the benthic amphipod Monoporeia affinis. During the seasonal study on the calanoid copepod L. macrurus, I found that this species is mainly a carnivore, feeding on mesozooplankton during most of the year but switches to feeding on phytoplankton when these are abundant. Furthermore, when food is scarce, it utilizes lipids that are built up during the course of the year. From these studies I can draw some major conclusions; there are many factors that influence how efficient carbon is transferred in the food web and different factors are probably of various importance in different areas. In order to determine the carbon transfer efficiency, the various strategies exerted by different organism groups have to be considered, as for example that some zooplankton utilize lipid reserves instead of feeding all year around. Also, in a climate change perspective, the pelagic-benthic food web efficiency will decrease, as will the quality of zooplankton and M. affinis, possibly having implications for higher trophic levels such as fish.
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Mylona, Zoi. "Experimental and computational study to improve energy efficiency of frozen food retail stores." Thesis, Brunel University, 2017. http://bura.brunel.ac.uk/handle/2438/15659.
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Trends such as online shopping, fast pace of lifestyle and wellness issues are key drivers for consumers' preferences of shopping activities and product selection. There is evidence that food retail has shifted towards smaller in size stores and ready meals or food products which require less time for cooking. In fact, the frozen food market has increased recently and is projected to rise by 27% by 2020. This study focuses on energy efficiency of small size frozen food supermarkets. The investigation started with in-situ monitoring of energy use and environmental conditions in two frozen food stores with different HVAC but same refrigeration systems and store operation schedules. A dynamic thermal model of frozen food stores was developed using EnergyPlus and validated using the monitored data. The model takes into account interlinked heat exchanges between building, HVAC and refrigeration systems and was used to investigate energy efficiency improvements. Two HVAC systems were examined; coupling heating, air-conditioning and ventilation (coupled system) and separating heating and air-conditioning from ventilation (decoupled system). A number of refrigeration systems (remote, centralised, cascade, transcritical CO2 booster) and working fluids were investigated. Analysis of the monitored data has shown that energy use of frozen supermarkets is at the upper range of published supermarkets energy use benchmarks (1085 kWh/m2/annum). It was also shown that sales area temperature is highly affected by HVAC controls, refrigeration equipment and transient customers' pattern. The computational study has identified energy performance of sub-systems and their interactions. Results indicate that 61% of total energy use is due to the refrigeration system while HVAC and lighting are the next most energy intensive systems. Apart from lighting upgrade to LED which offers high energy savings (23%), energy efficiency can be improved for both coupled and decoupled HVAC systems by incorporating night ventilative cooling and operating remote LT cabinets with lower ambient temperature. Night ventilative cooling can lead to reduction of 3.6% in total energy use. Centralised refrigeration systems change the heating/cooling balance and can reduce the total energy use by up to 20% for a CO2 centralised system. The results of this research project are a contribution towards better understanding of energy use in food dominant supermarkets and their energy savings potential.
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Dickman, Elizabeth M. "LIGHT, NUTRIENTS, AND PLANKTIVORY EFFECTS ON PHYTOPLANKTON COMMUNITY AND STOICHIOMETRIC RESPONSE, AND FOOD CHAIN EFFICIENCY." Miami University / OhioLINK, 2007. http://rave.ohiolink.edu/etdc/view?acc_num=miami1186061847.
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Dickson, M. Nyariki. "Resource availability and productivity, farmer efficiency and household food security in semi-arid Kenya." Thesis, University of Reading, 1997. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.363696.
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Rock, Amber Marie. "Carnivore identity and nutrient supply ratio constraints on carryover effects and food chain efficiency." Miami University / OhioLINK, 2017. http://rave.ohiolink.edu/etdc/view?acc_num=miami1511372386895159.
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Lefébure, Robert. "Effects of temperature and terrestrial carbon on fish growth and pelagic food web efficiency." Doctoral thesis, Umeå universitet, Institutionen för ekologi, miljö och geovetenskap, 2012. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-54028.
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Both temperature and terrestrial dissolved organic carbon (TDOC) have strong impacts on aquatic food web dynamics and production. Temperature affects vital rates of all organisms and terrestrial carbon has been shown to alter the dynamics of phytoplankton and bacterial production and affect the trophic structure of planktonic food webs. As climate change predictions for the Baltic Sea suggests future increases in both terrestrial carbon run-off and increases in temperature, the aim of thesis was to adopt a system-ecological approach and study effects of these abiotic variables, not only on interactions within planktonic food webs, but also on the growth and consumption rates of one of the most common zooplanktivorous fish in the Baltic Sea, the three-spined stickleback Gasterosteus aculeatus. Results showed that three-spined sticklebacks display a high degree of resilience against increasing temperatures, as both growth rates as well as consumption rates on zooplankton were high at temperatures well over 20 °C. Furthermore, it was shown that the minimal resource densities required to sustain individual and population growth, actually decreased with increasing temperatures, implying that sticklebacks around their optimum temperature for growth at 21 °C will actually have an increased scope for growth. As stickleback population densities have increased over the last decade in the Baltic Sea and are now suggested to out-compete other coastal fish species for shared zooplankton resources, the results presented in this thesis suggest that increased water temperatures would only serve to increase sticklebacks competitive advantage. As the structuring role of this small zooplanktivore on pelagic communities might be considerable, further studies investigating competitive interactions as well as patterns of population abundances are definitely warranted. TDOC was overall shown to stimulate bacterial production and the microbial food web. Because of the longer trophic pathways required to transport carbon from bacterial production to higher trophic levels, the addition of TDOC always reduced food web transfer efficiency. However, it became apparent that the full effect of TDOC additions on pelagic food webs was complex and depended heavily not only on the existing trophic structure to which the carbon was introduced, but also on ambient temperature levels. When three-spined sticklebacks were part of food webs with significant TDOC inputs, the presence of fish, indirectly, through predator release of lower trophic levels, amplified the magnitude of the effects of carbon addition on bacterial production, turning the base of the system significantly more heterotrophic, which ultimately, impacted negatively on their own production. However, when a pelagic food web containing sticklebacks was simultaneously subjected to realistic increases in temperature and TDOC concentrations, food web efficiency and fish production increased compared to present day conditions. These results were explained by a temperature dependent increased production potential of zooplankton, sustained by an increased production of heterotropic microzooplankton via TDOC additions, which lead to higher fish production. Although the increased number of trophic linkages in heterotrophic food webs should have reduced energy transfer efficiency, these negative effects seem here to have been overridden by the positive increases in zooplankton production as a result of increased temperature. These results show that heterotrophic carbon transfer can be a viable pathway to top-consumers, but also indicates that in order to understand the full effects of climate change on trophic dynamics and fish production, abiotic variables cannot be studied in isolation.
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Adeniyi, Daniel Adeoluwa Seun. "Sustainable irrigation agriculture for food security and poverty reduction among smallholder farmers in Northern Nigeria." University of the Western Cape, 2019. http://hdl.handle.net/11394/6688.
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Philosophiae Doctor - PhD<br>Nigeria, like many African countries is caught up in the uncertainty of the effectiveness of
agricultural intervention in achieving food security, poverty reduction and improved quality of
life. This ambiguity is more pronounced especially in rural areas where majority of the poor and
those involved in agriculture reside. Indeed, issues relating to resource utilization and productivity
in the agricultural sector and how they affect livelihoods and food security of smallholder
households remain underexplored. The study examines the contribution of small-scale irrigation
agriculture towards ensuring food security and poverty alleviation among smallholder households.
It assesses the productivity, food security and livelihoods status of smallholder households in the
Middle Rima Valley Irrigation Project, North West Nigeria, the relationship that exist between the
phenomena, as well as factors influencing them. It also explores smallholder households’
differentials on the basis of their efficiency, food security and income status, and what other factors
determine the smallholder typologies.
The research was situated within three bodies of theoretical work; political ecology, political
economy of food and agriculture, and sustainable livelihoods. This was done with a view to
providing a nuanced understanding of both the micro and macro processes and factors influencing
agricultural production, food security and livelihoods of smallholder households. A concurrent
triangulation mixed methods research design was adopted for the study. This involves the use of
both quantitative and qualitative methods of research to drive the research agenda. Systematic
random sampling technique was used to collect data for the quantitative aspect and purposive
sampling was used to select participants for semi-structured interviews for the qualitative research.
A total of 370 questionnaires were administered but 306 questionnaires were successfully
completed and returned, representing an 83% response rate. Also eight respondents were
interviewed for the study. While thematic content analysis was used to analyse the qualitative data,
quantitative data was analysed using both descriptive and inferential statistics.
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Johnson, Deirdra Renee. "The Influence of Food Physical Properties on Transfer Efficiency and Adhesion in a Tumble Drum Process." The Ohio State University, 2006. http://rave.ohiolink.edu/etdc/view?acc_num=osu1364294317.
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Bolland, Nicolas Victor Joseph Gaspard. "The hunt for efficiency in the construction industry : food for thought for real estate developers." Thesis, Massachusetts Institute of Technology, 2018. http://hdl.handle.net/1721.1/117305.
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Thesis: S.M. in Real Estate Development, Massachusetts Institute of Technology, Program in Real Estate Development in conjunction with the Center for Real Estate, 2018.<br>Cataloged from PDF version of thesis.<br>Includes bibliographical references (pages 89-94).<br>For decades, construction productivity has been lagging behind the sectors of manufacturing, agriculture and many more, causing many problems to society. Importantly, productivity stagnation can generate housing crises by limiting the supply of additional structures, and prevents public authorities from developing their needed infrastructure. In this thesis, I assess the causes for such stagnation and provide a strategy to foster innovation. My analysis finds that the causes of stagnation stem from a lack of competitiveness that arises from a scarcity of long-term relationships with clients, information asymmetry across stakeholders, poor owner and design specifications. Combined, these issues disincentive innovation, as tendering processes do not focus on suppliers' productivity from efficiency gains or ingenuity in processes. In addition, built product size, complexity and uniqueness, as well as building codes inconsistency, all prevent the industrialization of the industry. My strategy to improve productivity is multifold. The first prerequisite to improving the situation requires promotion of collaborative risk sharing delivery methods, adoption of digitized communication tools and supply chain management. A second prerequisite is a mindset switch towards built products configurability, upgradability and easy disassembly, which will minimize waste, unsustainability and brownfield project issues. Once those prerequisites are reached, then our short- and long-term goals for innovation could be realized. Over the short term, transparency and true cost tendering will promote the industry with competitiveness and subsequent consolidation/integration that are necessary for productivity improvements. Over the longterm, the creation of a production-driven system will allow the industrialization of the industry, with standardization and repetitive manufacturing fostering continuous improvement. With such a rise of disruptive and innovative technologies, there will be a flow of at first efficiency gains and, potentially, in the long-run, productivity gains that meet the standards of the ever changing built environment.<br>by Nicolas Victor Joseph Gaspard Bolland.<br>S.M. in Real Estate Development
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Budu, Ben Asare. "Economic feasibility of processing food waste and incorporating processed food waste products in least cost duck feeds." Thesis, McGill University, 2001. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=33067.
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The focus of this thesis was to analyze the least cost of producing rations for ducks in three age categories from a mixture of conventional feed ingredients and three different processed food waste products and to examine the financial and economic feasibility of establishing an industrial plant to produce these food waste products in the Montreal region. The first part of the thesis was investigated through the use of a linear programming model. The effect of recognizing the variability of protein levels in the various feed ingredients was examined through the use of chance-constrained programming.<br>The second part of the thesis was examined using economic and financial analyses for the investment. The basic plant requirements to produce the three processed food waste products were the same, however energy costs were different for the three products. Revenue was generated from tipping fees and the sale of the three processed food waste products. (Abstract shortened by UMI.)
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FABBRIANI, LUIZ FERNANDO BARROZO. "PROPOSAL OF ENERGY EFFICIENCY POLICIES FOR BRAZIL: IMPACT ON ELECTRICITY CONSUMPTION IN FOOD AND BEVERAGE INDUSTRY." PONTIFÍCIA UNIVERSIDADE CATÓLICA DO RIO DE JANEIRO, 2017. http://www.maxwell.vrac.puc-rio.br/Busca_etds.php?strSecao=resultado&nrSeq=33398@1.
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A eficiência energética (EE) pode ser vista como uma das melhores políticas a serem adotadas pelos países para a redução da emissão de gases de efeito estufa e para a contribuição da economia. O Brasil, apesar de fazer alguns esforços visando o uso racional de energia, ainda está longe de ser um protagonista nessa área. Por outro lado, países como Alemanha, Japão e Estados Unidos vêm adotando políticas que visam melhorar o uso da energia e, assim, mitigar suas emissões de gases de efeito estufa, além de ampliar o escopo dos negócios nessa área. A fim de alcançar um maior destaque no campo da eficiência energética, o objetivo desta dissertação é definir para o Brasil políticas de eficiência energética baseadas em experiências internacionais e medir seus impactos no consumo de energia. Para se chegar o objetivo proposto, são estudadas as principais políticas adotadas pelos países mais eficientes energeticamente. Essas políticas são representadas por curvas de difusão tecnológicas e são avaliados seus impactos na redução do consumo de eletricidade na indústria de alimentos e bebidas. Percebe-se uma redução considerável do consumo de energia e das emissões de gases de efeito estufa quando da adoção de políticas de eficiência energética nesse ramo da indústria, uma vez que políticas de eficiência energética propõem alternativas para o desenvolvimento sustentável.<br>It is usually sought a way to understand or prove a theory, in the scientific environment. The best way to promote and develop a study, is through mathematical proof, which may be through formulas, often already known, promoting modeling in different scenarios. There are a few different ways to achieve environmental improvements aiming the reduction of greenhouse gas emissions (GHG) in the countries. But is it enough to aim the achievement of a country s targets in a country for the Government to move toward improvements? It is through energy policies that one can achieve the biggest economic gains. The activity of energy efficiency is developed by an ESCO (Energy Saving Companies). These have in their scope to promote technical audits, in order to promote the implementation of energy efficiency measures responsible for the achievement of economic goals in energy consumption. The best way to understand the logic of the development of actions in a country is through its policies and, in this case, the focus is on industrial energy policies. In a global analysis, seeking the understanding of how countries have
positioned themselves in the face of these challenges, and comparing with what has developed in Brazil s case, one can come to some conclusions as to what are the best ways, and what are the barriers.
In the study developed in this dissertation, while seeking for a better understanding, it was found enough information on energy efficiency policies, understanding that it is an important vector in meeting future energy demand and energy security, reinforcing the comprehension that energy efficiency requires an
integrated vision regarding the stakeholders, like the government, the private sector and society in general. Since 1984, Brazil has already been deploying mechanisms and public policies related to promotion of energy efficiency, as the PBE, Procel, Conpet, energy efficiency Law, electric motors regulations, vehicle and construction establishing labeling thresholds for incandescent bulbs and your banishment.
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Stange, Paul [Verfasser]. "The influence of plankton food-web structure on the efficiency of the biological carbon pump / Paul Stange". Kiel : Universitätsbibliothek Kiel, 2017. http://d-nb.info/1142154777/34.
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Bosco, de Miranda Vasconcelos Fernanda Helena. "Climate change and the influence of river inflow on pelagic food web efficiency in the Baltic Sea." Thesis, Umeå universitet, Institutionen för ekologi, miljö och geovetenskap, 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-111549.
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Climate change predictions indicate that increased future rainfall in the north of Europe will result in elevated land run off, thus allochthonous material transported to the Baltic Sea will increase. Consequently, compounds including humic substances, organic matter and inorganic nutrients (N and P), all with different biological availabilities, will be transferred to the sea. Such compounds will be incorporated differently into the food web, influencing primary (PP) and bacterial (BP) production, phytoplankton and zooplankton composition as well as food web efficiency (FWE), which are our 3 tested hypotheses. Riverine inflow was simulated by the addition of natural soil extracts (one from a southerly (Daugava) and one from a northerly (Öre) site on a daily basis to 2000 L indoor mesocosms (at Umeå Marine Sciences Centre). These mesocosms contained a natural food web collected from the Baltic Sea, including bacteria, phytoplankton and zooplankton; plus the addition of 7 juvenile fish (Perca fluviatilis). 12 mesocosms were divided into 4 different treatments where the difference between treatment and respective control was made by the addition of soil extract. Results showed that the input of soil matter from both sites created a lower PP:BP ratio, increased net heterotrophy in the systems, and in general resulted in changes to the phytoplankton and zooplankton community composition. Fish production and FWE was however only reduced in the Daugava treatment. Understanding changes in FWE and the structure of the food web will be vital for management of this system under future climatic conditions.
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Morrow, Alan Thomas Samuel. "Studies on voluntary feed intake of growing pigs with reference to behaviour and efficiency of food utilization." Thesis, Queen's University Belfast, 1992. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.333822.
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Iessa, Hassan. "Concentrating food materials using electrokinetically enhanced filtration (EKEF) : impact on filtration efficiency, quality compounds and power consumption." Thesis, University of Newcastle upon Tyne, 2016. http://hdl.handle.net/10443/3483.
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Countries around the world are suffering from many problems caused by the misuse of their resources either by using non-renewable ones or destroying the valuable features of the resources that are available. Some of the most important challenges facing humanity are related to food and energy security. Food security includes many aspects besides providing people with an adequate amount of safe and healthy food; it also includes improving food processing to produce acceptable, high quality food products with reduced losses of nutrients, carbon footprint and using fewer resources in the production/packaging processes. Dried and concentrated foods have become an important category in the food products marketplace. Many of the usual traditional methods require very high energy inputs. These methods may also have significant negative impacts on the foodstuffs, especially their chemical properties, such as loss of essential nutrients, as well as their appearance, aromas and flavour. This project aimed to combine the electrokinetic phenomenon of electro-osmosis with the traditional functions of filtration to form a process of electrokinetically enhanced filtration (EKEF). This process is based on using electrokinetic effects to enhance conventional filtration technologies to concentrate foodstuffs at low temperature which saves energy, time, and product constituents associated with product quality, especially the temperature-sensitive components such as Vitamin C, fruit/vegetable colours and key aromas. This study is concerned with factors affecting the efficiency of the EKEF process after its application to concentrate orange juice (14% dry matter content, pH=3.6) and malt extract (20% dry matter content, pH=4.55), and monitoring the changes that occur in indicators of food quality, such as the change in pH value, vitamin C content, colour, dry matter as well as the energy inputs to facilitate the EKEF. The process of electrokinetics was combined with micro-filtration (MF) to speed up the process and save time and energy. This is carried out in an EKEF-rig which was designed to meet the project needs with an ability to change all the dependent parameters to find the optimum conditions to run this application. Applying EKEF improved the filtration process and achieved net dewatering efficiencies up to 7.43% and 4.86% for orange juice and 10.68% and 6.26% for malt extract after 5.5hrs of processing under 30V and 15V respectively; and increased dry matter content from 14% to ii 33.09% and 29.52% for orange juice and from 20% to 34.2% and 32.14% for malt extract after 5.5hrs under 30V and 15V respectively. The maximum dry matter content was 28.75% and 29.63% under the control condition after the same time for orange juice and malt extract respectively. Results showed that the performance of the EKEF process was dependent upon several parameters such as the sample’s conductivity, applied voltage used, applied pressure, initial sample’s thickness (the distance between electrodes) and filters pore size; all of these factors had a positive impact on improving the process efficiency except of the initial sample’s thickness which had a negative impact. Regarding the impact on the heat-sensitive food compounds, here represented by vitamin C; applying EKEF for 5.5hours reduced vitamin C retention in the concentrated juice to 41% under 15V and 7% under 30V. The retention of the total filtrate was also influenced by the EKEF process, where it fell to 48% under 15V and 35% under 30V. Vitamin C retention was better under the EKEF process compared with its value under conventional thermal methods, where it needed about 10-15min at 50-75ºC and (3min) at 90ºC to drop to 50% or less (Vikram et al., 2005). EKEF also had a negative impact on the juice colour and pH value. The direction of water flow and the profile of fluid flow between the two electrodes were thoroughly investigated to identify the main filtration outlet and its position; the power consumption of the application was also calculated and compared with power consumption of conventional thermal methods. The EKEF process resulted in a large power consumption addition compared with applying the pressure only; however, the required additional energy needed to achieve the same increase in dewatering efficiency by increasing the pressure only without EK was relatively small. On the other hand, EKEF showed a good efficiency in energy saving compared with the power consumption required in more conventional thermal methods used to evaporate an equal amount of water. This saving was up to 18.35 times and 47.34 times in OJ and ME dewatering respectively.
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Rowland, Freya E. "Light and nutrients differentially regulate energy transfer through experimental benthic and pelagic food chains." Miami University / OhioLINK, 2010. http://rave.ohiolink.edu/etdc/view?acc_num=miami1272463759.
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Foster, Sean Andrew. "Construction and Performance Testing of a Mixed Mode Solar Food Dryer for Use in Developing Countries." BYU ScholarsArchive, 2013. https://scholarsarchive.byu.edu/etd/3442.
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This study details the construction and performance testing of a mixed mode solar dryer using a combination of direct and indirect solar energy to dry food. One major benefit of this dryer design is its construction. It was simple to construct and was made with low cost materials, to make it feasible for use in developing countries. Previous research has identified several design factors that affect performance and efficiency: product loading density, number of trays, position of the absorber, and chimney type. Performance testing showed that chimney air speeds were not affected greatly by modifying the design aspects of the dryer, with only a small increase occurring when using a box-type chimney. Overall the temperatures were mostly dependent on irradiance, but using a collector-type chimney generally resulted in higher temperatures throughout the dryer. The RH change across the dehydrator was most affected by the number of trays, but the chimney type did have an effect on the RH right at the chimney exit. Efficiency testing showed that product loading density on the trays was tested at 40% and 60% capacity; there was no statistical difference observed for efficiency between the two levels. Our results show that the dryer was more efficient when using the maximum number of trays. The lowest position of the absorber (5 cm from the ground) was found to be most efficient. A box-type chimney was significantly more efficient than the collector-type chimney in this full factorial study.
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Noorwali, Ammar. "Investigating different types of variability in food production system." Thesis, De Montfort University, 2016. http://hdl.handle.net/2086/12264.
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A high level of competition in the food industry, specifically in the Middle East and the UK has forced companies to improve their processes by reducing lead time, waste, and costs and increasing production efficiency. The main challenge to the achievement of the process improvement objectives is the high level of process variability. Therefore, this research investigates the different types of variability in food production system and proposes a methodology to reduce the effect variability in food production system. The variability can be caused by several factors, for instance, in biscuit production lines variability can be induced due to short breakdown and long breakdown, variable processing times, variable temperature, etc. The proposed approach addresses process time variability issues associated with both make-to-stock (MTS) and make-to-order (MTO) manufacturing environments using an iterated approach. The proposed methodology integrates process mapping, (which is a lean tool for identifying value added and non-value added activities), discrete event simulation (to mirror the real production line), Taguchi orthogonal arrays (to generate different scenarios in order to investigate the effect of variability on the simulation model), correlation analysis (to identify the highest variability factors), and the rule based system (to improve food production system performance based on identified key performance indicators (KPIs)). The research uses a biscuit production line as a case study to validate the proposed methodology. The application of the proposed approach determines that the highest effected KPI is %working. The results showed that after implementation of the rule-based system, key performance improved in high variable areas. Results analysis based on before scenario shows that %working performance indicator is highly effected by variable temperature, speed, and breakdown factors for high variable areas such as baking, cooling, aligning, and packing. Based on identified factors and high variable areas, rules are developed by applying standardisation setting (SOP, WI, PP) in high variable areas and the results shows %working improved in baking by 4.78%, in cooling by 16.06%, in aligning by 0.35%, in packing machine1 by 2.5%, in packing machine2 by 2.37%, in packaging1 by 3.35%, and in packaging2 by 3.16%. The integrated method allow quick response , control the environment without production interruption, reduce number of experiments , and reducing variability in high variable areas, which narrowed the improvement in the required areas and increased its effectiveness.
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Ernoiz, Antriyandarti. "An Economic Study of the Indonesian Rice Sector: Toward Harmonization of Structural Adjustment and Food Security." Kyoto University, 2016. http://hdl.handle.net/2433/217179.
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Kyoto University (京都大学)<br>0048<br>新制・課程博士<br>博士(農学)<br>甲第20004号<br>農博第2188号<br>新制||農||1044(附属図書館)<br>学位論文||H28||N5013(農学部図書室)<br>33100<br>京都大学大学院農学研究科生物資源経済学専攻<br>(主査)教授 福井 清一, 教授 伊藤 順一, 教授 水野 広祐<br>学位規則第4条第1項該当
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McNeil, Jessica. "Examining the Acute Effects of Sleep Restriction and Timing on Energy Balance, Satiety Efficiency and Food Reward in Adults." Thesis, Université d'Ottawa / University of Ottawa, 2016. http://hdl.handle.net/10393/34242.
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The main objective of this thesis was to examine the independent effects of sleep duration and timing on appetite, food reward and energy balance. Study 1 investigated the associations between satiety quotient (SQ) with habitual, self-reported sleep duration, quality and timing. No significant associations were noted between SQ and sleep parameters. Short-duration sleepers had a lower mean SQ vs. those with ≥7h sleep/night (P=0.04). Study 2 evaluated associations between changes in sleep duration, efficiency and timing with changes in next day food reward. Greater sleep duration and earlier wake-times were associated with greater food reward (P=0.001). However, these associations were no longer significant after controlling for elapsed time between awakening and completion of the food reward task. Study 3 examined the effects of 50% sleep restriction (SR) anchored during the first (delayed bedtime) or second (advanced wake-time) half of the night on appetite, SQ, food reward, energy intake (EI) and energy expenditure (EE). Greater appetite ratings and explicit high-fat food reward were noted following SR with an advanced wake-time vs. control and SR with a delayed bedtime (P=0.03-0.01). No difference in SQ was noted between sessions. Energy and carbohydrate intakes were greater on day 2 and over 36h in the delayed bedtime vs. control session (P=0.03). Activity EE and moderate-intensity physical activity (PA) time were greater following delayed bedtime vs. control and advanced wake-time on day 1, whereas vigorous-intensity PA time was greater following advanced wake-time vs. delayed bedtime on day 1 (P=0.01-0.04). Greater sleep quality and slow-wave sleep duration between SR sessions were associated with lower EI and increased vigorous-intensity PA time, respectively (P=0.01-0.04). Collectively, these findings suggest that appetite, SQ and food reward are influenced by sleep parameters, but these changes may not alter EI. These findings also suggest that individuals with greater sleep quality in response to SR had greater vigorous-intensity activity time and lower EI.
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Degerman, Rickard. "Response of marine food webs to climate-induced changes in temperature and inflow of allochthonous organic matter." Doctoral thesis, Umeå universitet, Institutionen för ekologi, miljö och geovetenskap, 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-102791.
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Global records of temperature show a warming trend both in the atmosphere and in the oceans. Current climate change scenarios indicate that global temperature will continue to increase in the future. The effects will however be very different in different geographic regions. In northern Europe precipitation is projected to increase along with temperature. Increased precipitation will lead to higher river discharge to the Baltic Sea, which will be accompanied by higher inflow of allochthonous organic matter (ADOM) from the terrestrial system. Both changes in temperature and ADOM may affect community composition, altering the ratio between heterotrophic and autotrophic organisms. Climate changes may thus have severe and complex effects in the Baltic Sea, which has low species diversity and is highly vulnerable to environmental change. The aim of my thesis was to acquire a conceptual understanding of aquatic food web responses to increased temperature and inputs of ADOM. These factors were chosen to reflect plausible climate change scenarios. I performed microcosm and mesocosm experiments as well as a theoretical modeling study. My studies had a holistic approach as they covered entire food webs, from bacteria and phytoplankton to planktivorous fish. The results indicate a strong positive effect of increased temperature and ADOM input on the bacterial community and the microbial food web. However, at the prevailing naturally low nutrient concentrations in the Baltic Sea, the effect of increased temperature may be hampered by nutrient deficiency. In general my results show that inputs of ADOM will cause an increase of the bacterial production. This in turn can negatively affect the production at higher trophic levels, due to establishment of an intermediate trophic level, consisting of protozoa. However, the described effects can be counteracted by a number of factors, as for example the relatively high temperature optimum of fish, which will lead to a more efficient exploitation of the system. Furthermore, the length of the food web was observed to be a strong regulating factor for food web responses and ecosystem functioning. Hence, the effect of environmental changes may differ quite drastically depending on the number of trophic levels and community composition of the system. The results of my thesis are of importance as they predict possible ecological consequences of climate change, and as they also demonstrate that variables cannot be examined separately.<br><p>This thesis was supported by grants from the Swedish Research Council FORMAS to AA and SL (217-2006-674), the Centre for Environmental Research in Umeå (CMF) to UB, AA and SL, and by the Swedish strategic research program ECOCHANGE to Umeå University.</p>
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Guimarães, Mafalda Maria Lobo Machado de Mesquita. "An internal analysis of Amorim Turismo’s operations regarding food and beverage with a focus on operational efficiency and quality of service." Master's thesis, NSBE - UNL, 2014. http://hdl.handle.net/10362/11779.
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A Work Project, presented as part of the requirements for the Award of a Masters Degree in Management from the NOVA – School of Business and Economics<br>This Work Project has the objective of performing an internal analysis of the operations undertaken at Amorim Turismo’s restaurants in their three hotels in Portugal. A more in depth analysis can be made through the study and improvement of its operational efficiency and quality of service utilizing methodologies such as ABC Classification, inventory management, facility layout optimization, demand forecast and RFM model. Various recommendations are suggested as part of an improvement plan for a better performance of the company.
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Viliani, Samira, and Samira Viliani. ""EVALUATION OF CHILLING EFFICIENCY, MEAT TENDERNESS, AND MICROBIAL ANALYSIS OF BROILER CARCASSES USING SUB-ZERO SALINE SOLUTIONS"." DigitalCommons@CalPoly, 2019. https://digitalcommons.calpoly.edu/theses/2091.
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The poultry industry is seeking an advanced chilling system that can improve chilling efficiency, microbial safety, and water consumption without compromising meat quality. The objective of this study was to evaluate the effects of sub-zero saline chilling methods on chilling efficiency, breast fillet tenderness and microbial reduction of broiler carcasses. Following evisceration and rinsing, broiler carcasses were randomly assigned to one of three chilling solutions: 1) 0% salt or ice water control (0% NaCl/0.5oC), 2) 3% salt (3% NaCl/-1.8oC), and 3) 4% salt (4% NaCl/-2.41oC) solutions. Broiler carcasses in sub-zero saline solutions reached the target internal temperature of < 4.4 oC in a faster rate than the 0% salt control, reducing the chilling time by 11% and 39 % for 3% NaCl/-1.8oC and 4% NaCl/-2.41oC solutions, respectively. There was no significant difference in breast fillet pH, regardless of chilling treatment (P < 0.05). However, the breast fillets from sub-zero saline solutions showed higher R-value and longer sarcomere length than those of control fillets (P < 0.05). Breast fillets excised from carcasses in 4% NaCl/2.41oC were significantly tenderized more than the control fillets, with an intermediate tenderness observed for the fillets from 3% NaCl/-1.8oC (P< 0.05). Before chilling, broiler carcasses contained mesophilic aerobic bacteria (MAB), Escherichia coli(E. coli), and total coliforms for 3.81, 0.78, and 1.86 log colony forming unit (CFU)/g, respectively. After chilling, the populations of E. coliand total coliforms were significantly reduced on the carcasses in 3% NaCl/-1.8oC and 4% NaCl/-2.41oCcompared to the control fillets (P< 0.05). There was no significant difference for MAB populations, regardless of treatment. Based on these results, chilling of broiler carcasses in 4% NaCl/-2.4 °C solution seems to be the best choice to improve chilling efficiency, meat tenderness, and microbial reduction compared to the control (0% NaCl/0.5ºC) and 3% NaCl/-1.8oCsolutions.
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Gie, Lowna-Marie. "Enhancement of the biodegradability of grain distillery wastewater to improve upflow anaerobic sludge blanket reactor efficiency." Thesis, Stellenbosch : University of Stellenbosch, 2007. http://hdl.handle.net/10019.1/2933.
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Thesis (Msc Food Sc (Food Science))--University of Stellenbosch, 2007.<br>The distillery industry generates large volumes of heavily polluted wastewater and thus
effective wastewater treatment is essential. It has been reported that a chemical oxygen
demand (COD) reduction of more than 90% can be achieved when wine distillery wastewater
(WDWW) is treated in an upflow anaerobic sludge blanket (UASB) reactor. The first objective
of this study was to investigate UASB treatment of WDWW and to try to enhance the
efficiency by using ozonation treatments. Secondly, the impact of grain distillery wastewater
(GDWW) on UASB granules was determined. The third objective was to determine whether
ozonation and enzymatic treatment combinations might improve the biodegradability of
GDWW and thus make GDWW more amenable to UASB treatment.
It was found that UASB treatment combined with ozonation improved the WDWW
treatment efficiency. When diluted WDWW (chemical oxygen demand COD = 4 000 mg.L-1)
was ozonated (dose = 47 mg.L-1) in a 50 L venturi circulating contactor system, the COD
reduction was 7%. When WDWW was treated in a laboratory-scale UASB reactor (substrate
pH = 7.0, COD = 4 000 mg.L-1 and organic loading rate (OLR) = 4.0 kg COD.m-3.d-1), the
COD reduction was 92%. When the UASB treatment was combined with either pre- or postozonation,
the COD reduction was 94 and 96%, respectively. When UASB treatment was
combined with pre- and post-ozonation, a COD reduction of 98% was achieved. The activity
of the UASB granules was also found to improve over time, despite the addition of the
ozonation treatment.
It has been reported that operational problems occur when GDWW is treated in an
UASB reactor as a result of the encapsulation of the granules. This was confirmed when
granules from a full-scale UASB treating WDWW became encapsulated in a layer after being
exposed to GDWW (COD = 4 000 mg.L-1) for 24 d. The results showed that the lipid content
of the granules increased from 1.25 to 60.35 mg lipid.g-1 granule over the 24 d exposure
period. Therefore, granules exposed to GDWW were encapsulated in a lipid-rich layer and as
a result the contact between the GDWW and microbial consortium in the granules was
reduced. The operational problems found during the industrial UASB treatment of GDWW
were ascribed to the encapsulation of the granules.
Combinations of ozonation (dose = 1 476 mg.L-1) generated in a 2 L bubble column
and enzymatic treatments (1% FogFreeTM (FF) dosage and 2 d incubation at 35°C) were found to improve the biodegradability of GDWW. This improvement was in terms of lipid
reduction in GDWW, granule activity and visual appearance of the encapsulating layer of the
granules. The highest lipid reduction (90%), highest granule activity, lowest lipid content of
the granules (3.74 ± 0.10 mg.g-1 granule) and best visual appearance were achieved in
ozonated GDWW treated with 1% FF, followed by just ozonation. The higher lipid reduction
and subsequent higher granule activity were ascribed to the reduction in lipids which resulted
in the fact that fewer lipids were available to encapsulate the granules. As a result of the lipid
reduction, the granule activity improved and the GDWW was made more amenable to UASB
treatment.
This study proved that UASB treatment combined with ozonation led to an
enhancement of the treatment efficiency of WDWW. It was also found that the cause of the
operational problems during UASB treatment of GDWW was as a result of the granules being
encapsulated in a lipid-rich layer. It was established that treating GDWW prior to UASB
treatment improved the biodegradability of GDWW. The data from the study showed that
high lipid reduction in the GDWW directly led to better granule activity, lower granule lipid
content and a thinner encapsulating layer. Based on the data from this study, it is
recommended that GDWW be ozonated prior to other treatments because it can be done inline
and the costs would be lower than that of enzymatic treatments.
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Heppell, Neil James. "Continuous-flow sterilization processes : a comparison between predicted and measured sterilization efficiency in homogenous liquid foods and measurement of the solid-liquid heat transfer coefficient in the sterilization." Thesis, University of Reading, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.303072.
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Luca, Alexandru. "Effect Of Nanoencapsulation Of Purified Polyphenolic Powder On Encapsulation Efficiency, Storage And Baking Stability." Master's thesis, METU, 2012. http://etd.lib.metu.edu.tr/upload/12614412/index.pdf.
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The primary objective of this study was to obtain nano-emulsion containing polyphenolic compounds extracted from sour cherry pomace and to investigate the effect of degritting of polyphenolic concentrates on the encapsulation efficiency and particle size distribution of capsules and emulsions. It was also aimed to study storage and baking stability of the capsules. Extracted polyphenolic concentrate was degritted at 10,000 rpm for 2 min. Purification reduced Sauter mean diameter (D[32]) of concentrated extract from 5.76 &mu<br>m to 0.41 &mu<br>m. Unpurified and purified concentrates were freeze dried for 48 h to obtain extracted phenolic powder (EPP) and purified extracted phenolic powder (PEPP), respectively. Powders were entrapped in two types of coating materials which contain 10% maltodextrin (MD) or 8% MD-2% gum arabic (GA). Samples were prepared by ultrasonication (160 W, 50% pulse) for 20 min. Emulsions containing EPP had D[32] of 1.65 and 1.61 &mu<br>m when they were entrapped in 10% MD and 8% MD-2% GA coating material solutions, respectively. It was possible to obtain nano-emulsions when purification step was performed. Emulsions prepared with PEPP and coated with 10% MD and 8% MD-2% GA had D[32] of 0.396 and 0.334 &mu<br>m, respectively. Encapsulation efficiency of the capsules increased significantly from 86.07-88.45% to 98.01-98.29% by means of degritting (p&le<br>0.001). Loss of total phenolic content during storage at 43% and 85% relative humidities was smaller for encapsulated powders when compared to powders not entrapped in coating material. In addition, encapsulation significantly increased retention of phenolic compounds from 15.1-22.2% to 30.4-30.7% during baking (p&le<br>0.05).
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Deininger, Anne. "Effects of inorganic nitrogen and organic carbon on pelagic food webs in boreal lakes." Doctoral thesis, Umeå universitet, Institutionen för ekologi, miljö och geovetenskap, 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-130340.
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Anthropogenic activities are increasing inorganic nitrogen (N) loadings to lakes in the northern hemisphere. In many boreal lakes phytoplankton are N limited, wherefore enhanced N input may affect the productivity of pelagic food webs. Simultaneously, global change causes increased inflows of terrestrial dissolved organic carbon (DOC) to boreal lakes. Between clear and humic lakes, whole lake primary and consumer production naturally differs. However, research is inconclusive as to what controls pelagic production in these lakes. Further, it is unclear how DOC affects the response of the pelagic food web to enhanced inorganic N availability. The overarching goal of this thesis was to study the effects of inorganic N and organic C for pelagic food webs in boreal lakes. In the thesis, I first identified the main drivers of pelagic production during summer in eight non-manipulated Swedish boreal lakes with naturally low or high DOC. Then I investigated how increased N availability affects the pelagic food chain, and how the response differs with DOC. Therefore, whole lake inorganic N fertilization experiments were conducted in six Swedish boreal lakes across a DOC gradient (low, medium, high) divided into three lake pairs (control, N enriched) with one reference and two impact years. In each lake, I also investigated the response of zooplankton growth using in situ mesocosm experiments excluding planktivores. I found that humic boreal lakes had lower phytoplankton production and biomass than clear water lakes. Further, phytoplankton community composition and food quality differed with DOC. However, high DOC did not reduce pelagic energy mobilization or zooplankton biomass, but promoted a higher dominance of cladoceran relative to copepod species. N addition clearly enhanced phytoplankton biomass and production in the experimental lakes. However, this stimulating N effect decreased with DOC as caused by light limitation. Further, the newly available phytoplankton energy derived from N addition was not efficiently transferred to zooplankton, which indicates a mismatch between producer energy supply and consumer energy use. Indeed, the mesocosm experiment revealed that decreased food quality of phytoplankton in response to N addition resulted in reduced food web performance, especially in clearer lakes. In humic lakes, zooplankton production and food web efficiency were clearly more resilient to N addition. In summary, my thesis suggests that any change in the landscape that enhances inorganic N availability will especially affect pelagic food webs in clear water lakes. In contrast, brownification will result in more lakes being resilient to eutrophication caused by enhanced N deposition.
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Xu, Yichi. "EFFICIENCY OF COATING PROCESS AND REAL-TIME VOLATILE RELEASE IN TOMATILLO AND TOMATO." The Ohio State University, 2009. http://rave.ohiolink.edu/etdc/view?acc_num=osu1259639281.
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Dibba, Lamin [Verfasser], and Manfred [Akademischer Betreuer] Zeller. "Impact evaluation of improved rice varieties and farmer training on food security and technical efficiency in The Gambia / Lamin Dibba. Betreuer: Manfred Zeller." Hohenheim : Kommunikations-, Informations- und Medienzentrum der Universität Hohenheim, 2016. http://d-nb.info/1100055436/34.
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Birau, Mia. "Gaspillage alimentaire, une approche du comportement du consommateur." Thesis, Université Grenoble Alpes (ComUE), 2017. http://www.theses.fr/2017GREAA015.
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Au cours des dernières années, l'impact environnemental de la consommation alimentaire des consommateurs est devenu un des principaux objectifs de l'attention publique et politique. Les déchets alimentaires constituent l'une des plus grandes fractions du total des déchets ménagers. La quantité de nourriture gaspillée dans l 'Union Européenne (EU - 27 pays) était estimée à environ 89 millions de tonnes par an, dont la plus forte proportion est produite par les ménages, qui produisent également la plus grande proportion de déchets évitables (BIO Intelligence Service, 2010).Il est surprenant que peu de recherches associent la consommation alimentaire à la recherche sur les déchets alimentaires. Notre intérêt pour les déchets alimentaires provient de deux sources. Tout d'abord, il est important du point de vue de la durabilité. Le gaspillage alimentaire est un problème de consommation avec des impacts négatifs sur les ressources naturelles. Deuxièmement, d'un point de vue académique, nous sommes intrigués par le peu d'intérêt des recherches menées par les consommateurs sur les comportements liés aux déchets et en particulier sur les déchets alimentaires. Les contributions susmentionnées introduisent le gaspillage alimentaire comme un sujet de recherche pour le comportement des consommateurs et évoquent les principales facettes du problème, identifient les principaux antécédents au gaspillage alimentaire et suggèrent des théories du comportement des consommateurs qui aident à mieux comprendre les questions pertinentes. En outre, deux mesures politiques possibles sont testées et d'autres recommandations sont données.Dans cette thèse, nous commençons par dessiner une image plus large du gaspillage alimentaire. Ce chapitre se concentre principalement sur les déchets alimentaires en identifiant les théories du comportement des consommateurs qui sous-tendent le comportement des consommateurs en matière de déchets et présente un ordre du jour détaillé pour les futures recherches et les répercussions sur les politiques publiques.À partir du premier chapitre, le chapitre deux explore une possible implication des théories comportementales dans la politique publique afin de prévenir les déchets alimentaires. À l'aide d'études expérimentales, ce document s'appuie sur la littérature des normes sociales et présente des preuves d'un processus qui explique les effets négatifs possibles des campagnes de sensibilisation qui utilisent des normes descriptives négatives. Lorsque les campagnes de sensibilisation utilisent ce type de normes, les consommateurs les perçoivent comme des messages de blâme et utilisent l'information comme une excuse pour se comporter pire que ce qu'ils auraient réellement en l'absence du message. Ce processus est expliqué par la perception de la difficulté de la tâche. Le chapitre présente également des solutions pour bloquer ces effets négatifs et aider à la prévention des déchets.La prochaine activité dans la lutte contre les déchets alimentaires est de réduire la quantité de déchets. Il existe différentes méthodes possibles pour résoudre ce problème: la bonne gestion des aliments au niveau de l'agriculture et du commerce de détail, le recyclage, l'utilisation de restes au niveau des consommateurs, etc. Le chapitre trois a porté sur les campagnes existantes visant à réduire les déchets alimentaires des agriculteurs, , Produits mal formés. En utilisant la conception expérimentale, ce chapitre explore les attitudes des consommateurs envers les produits mal conçus. L'objectif de ce chapitre est de présenter des preuves que les consommateurs ont des attitudes positives vis-à-vis des produits mal formés, que des campagnes de «production laide» peuvent être mises en œuvre avec succès sans nuire à l'image des détaillants et ainsi réduire les déchets alimentaires<br>In recent years the environmental impact of personal food consumption has become a main focus of public and political attention. Food waste is one of the largest fractions of the total household waste. The quantity of food wasted in the European Union (EU - 27 countries) was estimated to be around 89 million tons annually, out of which the highest proportion is produced by households, who also produce the highest proportion of avoidable waste (BIO Intelligence Service, 2010).Surprisingly there is little research associating research on food consumption with research on food waste. Our interest in food waste stems from two sources. First it is important from a sustainability perspective. Food waste is a consumption problem with clearly negative impacts on natural resources. Second, from an academic perspective, we are intrigued by the little focus of consumer research on waste behaviors and particularly on food waste. The above contributions introduce food waste as a research topic for consumer research and elicit the main facets of the problem, identify the main antecedents of food waste, and suggest consumer behavior theories that help better understand the relevant issues. Furthermore, two possible policy measures are tested and further recommendations are given.In this thesis we start by drawing a larger image of food waste. This chapter focuses mostly on food waste by identifying consumer behavior theories that underlie consumers’ waste behavior and presents a detailed agenda for future research and for public policy implications.Drawing from the first chapter, Chapter Two explores one possible public policy implication of behavioral theories in order to prevent food waste. Using experimental studies, this paper builds on social norms literature and presents evidence for a process that explains the possible negative effects of awareness campaigns that use negative descriptive norms. When awareness campaigns use these types of norms, consumers perceive them as blaming messages and use the information as an excuse to behave worse than they actually would have in the absence of the message. This process is explained through perceptions of task difficulty. The chapter also presents solutions for blocking these negative effects and helping the prevention of waste.The next activity in the endeavor of fighting against food waste is reducing the amount of waste. There are different possible methods that can address this issue: proper food management at agricultural and retailing level, recycling, using leftovers at consumers’ level etc. Chapter Three focused on existing campaigns designed to reduce farmers’ food waste, by inciting consumers to purchase imperfect, misshaped produce. Using experimental design, this chapter is exploring the attitudes consumers have towards misshaped produce. The aim of this chapter is to present evidence that consumers have positive attitudes towards misshaped produce, that “ugly produce” campaigns can be implemented successfully without damaging retailers’ image and thus that food waste can be reduced
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Negassa, Asfaw. "The effects of deregulation on the efficiency of agricultural marketing in Ethiopia : case study from Bako area." Thesis, McGill University, 1996. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=23926.
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The effects of the March 1990 deregulation policy on the marketing of agricultural products are examined in terms of price levels, price variability and market integration for maize, tef, noug and sorghum for the Bako, Tibe and Shoboka markets of the Wollega and Shoa regions of Ethiopia. Weekly price data from 1986 to 1993 are used. The price level and price variability changes are tested using a T-test and F-test respectively while market integration is tested using traditional price correlation analysis and Granger's and Johansen's methods of cointegration analysis. Deregulation has resulted in an increase in real prices which has also, in most cases, been accompanied by an increase in price variability. The price correlation and Granger methods indicate improvement in market integration under deregulation while Johansen's method indicates similar levels of market integration for both regulated and deregulated marketing systems. Increased price variability might thwart the perceived benefits of deregulation and further research is needed to identify its causes and to provide appropriate policy recommendations.
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Forsell, Adam. "Exploring the Efficiency of a Digital Simulation Game for Vocational Training : An experimental approach." Thesis, Högskolan i Skövde, Institutionen för informationsteknologi, 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:his:diva-16526.
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This thesis covers an experiment which explores how effectively skills that are gained in a digital serious game can be transferred to a real situation. The context of the experiment is the casual restaurant industry, with focus on the task of a food runner. The results showed to be unreliable when ruling out the chance element with the use of t-tests, which points to that the data produced were coincidental, however the limited deviation in the groups’ performances indicate that there is potential in the addition of a digital game to the traditional training material. This is learned from the reports of the experiments and the analysis of the questionnaires filled out by all the participators.
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Normand, Luc. "Recycling of agro-industrial food wastes into feed for Pekin duck meat production towards a sustainable agriculture in the Province of Quebec." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1997. http://www.collectionscanada.ca/obj/s4/f2/dsk2/tape16/PQDD_0004/MQ29759.pdf.
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Fisher, Daniel J. "Effects of food ration size on bioaccumulation of kepone by spot (Leiostomus xanthurus) and grass shrimp (Palaemonetes pugio) (pharmacokinetics, dietary accumulation, accelerated test, bioconcentration, assimilation efficiency)." W&M ScholarWorks, 1986. https://scholarworks.wm.edu/etd/1539616645.
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Long-term bioaccumulation studies were conducted using ('14)C-Kepone and unlabeled Kepone to determine the significance of dietary accumulation to final Kepone body burdens in spot (Leiostomus xanthurus) and grass shrimp (Palaemonetes pugio). Both food (grass shrimp) and consumer organisms were exposed to aqueous Kepone concentrations of 0.04 (mu)g/l at 23�C for 16-19 days, followed by a 21-28 day clearance phase. Dietary and aqueous sources of Kepone were shown to be additive for both species. Dietary contributions of Kepone represented 9, 18 and 38% of the total Kepone body burden in spot fed contaminated food rations of 4, 8 and 20% mean body weight, respectively. at rations of 4 and 8%, dietary Kepone contributions to final shrimp body burdens were 24 and 33%, respectively. There were no significant differences in organism size or lipid content among treatments for either species. Ration size had no effect in either organism on the uptake and clearance rate constants estimated for dietary accumulation and bioconcentration by a first-order pharmacokinetic model. Shrimp had a slower clearance rate of Kepone than spot and, hence, a greater bioaccumulation potential. Kepone derived from aqueous exposures to both species appeared to be cleared more slowly than residues derived from dietary exposure. Kepone assimilation efficiencies for spot and shrimp were 15% and 21%, respectively, for the finely ground food source used in this study. These values are low compared to literature data for other lipophilic chlorinated hydrocarbons. This indicates that grinding of the food reduced Kepone availability to the consumer organisms. Event at these low assimilation efficiencies, Kepone from the diet contributed significantly to final Kepone body burdens in spot and shrimp. An accelerated test methodology was adequate to describe spot bioaccumulation kinetics, especially at the larger food ration size tested. Uptake of Kepone from contaminated artificial food was similar to uptake from contaminated natural food.
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McHugh, Keith. "Agricultural Efficiency and the End of the Oil Age; Building a Future of Longevity." Scholarship @ Claremont, 2012. http://scholarship.claremont.edu/pomona_theses/47.
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This thesis uses an efficiency analysis of agricultural systems to assert that, in lieu of rising prices of fossil fuel, people need to come into more direct contact with their food systems. With a switch to smaller, more efficient farms that rely less on fossil fuel and are connected with the communities they supply for, we can avoid an energy crisis turning into a famine. These smaller-scale systems can help create self-contained, carbon-neutral communities.
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Dohlen, Sophia [Verfasser]. "Assessment of a novel active packaging material to improve the resource efficiency of food production by increasing the safety and shelf life of perishable products / Sophia Dohlen." Bonn : Universitäts- und Landesbibliothek Bonn, 2016. http://d-nb.info/112459079X/34.
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Jebabli, Ikram. "Essays on the transmission of shocks between financial, energy and food markets : transmission channels, measurement, effets and management." Thesis, Université Clermont Auvergne (2017-2020), 2017. http://theses.bu.uca.fr/nondiff/2017CLFAD007_JEBABLI.pdf.
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Cette thèse par essais a pour objectif de contribuer à une meilleure compréhension de la transmission au marché alimentaire des chocs provenant des marchés financier et énergétique. Le premier essai étudie l’efficience du marché alimentaire. Le deuxième essai examine les transmissions de rendements et de volatilités entre les trois marchés. Quant au troisième essai, il s’intéresse à l’analyse de la dépendance extrême entre ces marchés. Nos principaux résultats permettent de souligner l’impact de la crise financière de 2007-2008 et la financiarisation des marchés de commodités dans l’intensification aussi bien des transmissions de volatilités et de prix que des dépendances (notamment les dépendances de queue) entre ces marchés. Ils permettent également de souligner l’efficacité de la couverture du risque par la construction de portefeuilles diversifiés incluant les commodités alimentaires<br>The aim of this three essays thesis is to contribute to a better understanding of the transmission of shocks from energy and financial markets to food market commodities. The first essay investigates the efficiency of food market. The second essay studies returns and volatilities transmission between the three markets. Extreme dependence between these markets is analyzed in the third essay. Our main results underline the impact of the 2007-2008 financial crisis in the intensification of returns and volatilities spillovers between these markets as well as tail dependencies (namely tail dependencies). They allow also underlining hedge effectiveness by the construction of diversified portfolios including food commodities
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SILVA, Gabriel Santana da. "Desempenho e rendimento de carcaça de novilhos mestiços leiteiros submetidos a dietas com diferentes níveis de concentrado." Universidade Federal Rural de Pernambuco, 2012. http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/6753.
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Previous issue date: 2012-07-23<br>Conselho Nacional de Pesquisa e Desenvolvimento Científico e Tecnológico - CNPq<br>The objective of this study was to investigate the influence of diets with increasing levels of concentrate (17.0, 34.0, 51.0, 68.0) on consumption, digestibility, performance, physical characteristics and commercialization of the carcass of 25 crossbred steers Of dairy breeds, with no defined blood level, in confinement. A completely randomized design was used. Data were submitted to analysis of variance and regression. Dry matter intake (CMS) increased linearly; The consumption of the other nutrients consumed the same behavior, except for the consumption of neutral detergent fiber and acid (NDF and FDA), which were influenced linearly and negatively. (P> 0.001), and positive for the apparent digestibility coefficients of dry matter (DM), NDF, crude protein (CP), ethereal extract (EE), organic matter (OM) and carbohydrates Non-fibrous (CNF). Final body weights (PCF) were not influenced. However, total and average daily weight gains added 1.16 kg and 9.90 g for each 1% increase in concentrate, respectively. The empty body weight (PCVZ), warm carcass weight (PCARQ) and cold carcass weight (PCARF) responded linearly to the increase in concentrate. The warm carcass yields (RCARQ); Cold carcass yield (RCARF); (GPCVZ) and carcass (GCAR) gains were also influenced positively and linearly, in the same way as carcass deposition efficiency (EDCAR) and carcass deposition rate (TXCAR). The increase in concentrate levels increased the consumption and digestibility of dry matter and other nutrients, improving food efficiency, performance and physical characteristics of the carcass, however, influencing linearly and negatively the economic return.<br>Objetivou-se investigar a influência do fornecimento de dietas com crescentes níveis de concentrado (17,0; 34,0; 51,0; 68,0) sobre consumo, digestibilidade, desempenho, características físicas e de comercialização da carcaça de 25 novilhos mestiços de raças leiteiras, sem grau de sangue definido, em confinamento. Foi utilizado o delineamento inteiramente casualizado. Os dados foram submetidos a análises de variância e regressão. O consumo de matéria seca (CMS) aumentou linearmente; o consumo dos demais consumos dos nutrientes seguiu o mesmo comportamento, com exceção dos consumos de fibra em detergente neutro e ácido (FDN e FDA), que foram influenciados linear e negativamente. Foi verificada influência linear, altamente significativa (P>0,001), e positiva para os coeficientes de digestibilidade aparente da matéria seca, (MS), FDN, proteína bruta (PB), extrato etéreo (EE), matéria orgânica (MO) e carboidratos não fibrosos (CNF). Os pesos corporais finais (PCF) não foram influenciados. No entanto, os ganhos de peso total e médio diário acrescentaram 1,16 Kg e 9,90 g para cada aumento de 1% de concentrado, respectivamente. O peso de corpo vazio (PCVZ), peso de carcaça quente (PCARQ) e peso de carcaça fria (PCARF) responderam linearmente ao aumento de concentrado. Os rendimentos de carcaça quente (RCARQ); rendimento de carcaça fria (RCARF); ganhos de peso corporal vazio (GPCVZ) e de carcaça (GCAR) também foram influenciados positiva e linearmente, da mesma forma que a eficiência de deposição de carcaça (EDCAR) e taxa de deposição de carcaça (TXCAR). O acréscimo dos níveis de concentrado aumentou o consumo e digestibilidade da matéria seca e demais nutrientes, melhorando a eficiência alimentar, o desempenho e as características físicas da carcaça, no entanto, influenciando linear e negativamente o retorno econômico.
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Imberti, Arturo, Edgar Ramos, Kelsey Provost, and Anshuman Neil Basu. "Towards a hybrid conceptual operational management model of canazo supply chain: A research on the sugar-cane spirit from Peru." ExcelingTech, 2020. http://hdl.handle.net/10757/653829.
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El texto completo de este trabajo no está disponible en el Repositorio Académico UPC por restricciones de la casa editorial donde ha sido publicado.<br>The present research seeks to show the importance of applying process management techniques and food safety norms in the operational processes of the supply chain to know the meaning and the need for an integrated hybrid model. The article reviews the sugarcane distillery sector of Peru and its main operational problems. Based on the literature reviewed and discussed with academics who have knowledge of the food supply chain, an integrated hybrid model was developed to help any distillery with lower levels of competitiveness than its competitors in other sectors, such as pisco, applying techniques of process management and food safety to increase the efficiency of liquor distilleries. The findings confirm that distilleries can increase their efficiency, thanks to the higher performance of their operations after their alignment with the integrated model.<br>Revisión por pares
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Simsek, Meric. "Microwave Assisted Extraction Of Phenolic Compounds From Tomato And Sour Cherry Pomaces." Master's thesis, METU, 2010. http://etd.lib.metu.edu.tr/upload/3/12611896/index.pdf.
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The objective of this study was to compare microwave assisted extraction (MAE) and conventional extraction methods for the extraction of total phenolic compounds (TPC) from tomato and sour cherry pomace. Antiradical efficiency (AE) of the extracts and also the concentration of phenolic compounds were determined. In MAE, the effects of microwave power (400 and 700 W), solvent type (water, ethanol and ethanol-water mixture at 1:1 v/v), extraction time (8-20 min) and solvent to solid ratio (10, 20 and 30 ml/g) were studied to observe the change of TPC and AE of the extracts. Conventional extraction was conducted for 6 h using different solvent to solid ratios (10, 20 and 30 ml/g) and solvent types (water, ethanol and ethanol-water mixture at 1:1 v/v).
When the power increased from 400 W to 700 W, TPC and AE values increased. In MAE, maximum TPC and AE values were obtained at a solvent to solid ratio of 20 ml/g. The highest TPC and AE values were obtained when the ethanol-water mixture was used for both MAE and conventional extraction. The highest TPC and AE of tomato pomace extracts was determined as 3.76 mg gallic acid equivalent, GAE/g sample and 4.84 mg 1,1-diphenyl-2-picrylhydrazyl, DPPH/g sample, respectively in MAE using power level of 700 W, ethanol-water mixture, solvent to solid ratio of 20 ml/g and extraction time of 14 min. The major phenolic acids detected in tomato pomace extract were gentisic acid and vannilic acid. For sour cherry pomace extracts, the highest TPC and AE was found as 14.14 mg GAE/g sample and 28.32 mg DPPH/g sample, respectively in MAE using power level of 700 W, solvent to solid ratio of 20 ml/g, ethanol-water mixture and extraction time of 12 min. Epicatechin was found to be the major phenolic acid in sour cherry pomace. There was no significant difference in different extraction methods in terms of TPC. On the other hand, AE value and concentration of major phenolic acids of tomato and sour cherry pomace increased when MAE was used.
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Griebler, Letieri. "Exigências nutricionais de proteína e energia de cordeiros texel." Universidade Federal de Santa Maria, 2015. http://repositorio.ufsm.br/handle/1/4368.
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Coordenação de Aperfeiçoamento de Pessoal de Nível Superior<br>The objective of this study was to determine the energy and protein requirements for
maintenance and weight gain in growing Texel lambs. Forty-two non-castrated male lambs,
weaned at 80 days of age were housed in individual stalls. After adaptation to experimental
conditions, six lambs were slaughtered to compose the reference animals and twenty-four
animals were fed ad libitum and slaughtered at 25, 30, 35 or 40 kg body weight (BW). Twelve
animals were submitted to two levels of food restriction (70 or 55% of ad libitum intake; six
per group). It was determined corporal content of nitrogen and energy. The food-restricted
lambs were slaughtered together with those fed ad libitum (40 kg BW). Another six lambs
were assigned to a digestibility trial, with the objective of evaluate the nutritional value of the
diet in the different consumption levels. The animals were individually housed in metabolic
cages according a double 3x3 Latin square design. Daily samples of remains, feces and urine
were collected during experimental period, grouped by animal and stored for subsequent
laboratory analysis. The protein concentration in wool free body did not differ with the
increase of empty body weight, even when considering the wool-retained protein. The body
energy concentration increased with the increase of empty body weight. The net energy
requirement for maintenance was 43.39 kcal/kg PV0,75/day and metabolizable energy was
63.43 kcal/kg PV0,75/day. The efficiency of metabolizable energy utilization for maintenance
(km) was 0.72. Nitrogen endogenous excretion was 179.6 mg/kg PV0,75/day, corresponding to
a protein requirement for maintenance of 1.12 g/kg PV0,75/day. The metabolizable and liquid
protein requirement for maintenance were the same (1.12 g/kg PV0,75/day) once efficiency of
metabolizable protein for maintenance (kpm) was equal to 1.0. The liquid energy and protein
requirement for an average daily gain of 250 g in lambs with 20 or 40 kg body weight were
551 and 790 kcal/day and 36.7 and 35.5 g/day, respectively. The efficiency use of
metabolizable energy for gain (kg) was 0.55, whereas the efficiency of metabolizable protein
for gain (kpg) was 0.59. The energy and protein requirements for maintenance of Texel lambs
between 20 and 40 kg live weight were lower than those reported by international systems
(ARC, 1980; NRC 1985, 2007; AFRC 1993 and CSIRO 2007) . The energy requirements for
weight gain are higher than reported by NRC (2007), but lower than other systems, as well as
the protein requirements for gain are lower than those recommended by the International
Systems of sheep.<br>O objetivo deste trabalho foi determinar as exigências energéticas e proteicas para
mantença e ganho de peso de ovinos em crescimento Texel. Foram utilizados 42 cordeiros,
machos não-castrados, desmamados aos 80 dias de idade e confinados em baias individuais.
Após adaptação dos animais às condições experimentais, seis (06) cordeiros foram abatidos
para compor os animais referenciais, 24 animais foram alimentados ad libitum e abatidos aos
25, 30, 35 ou 40 kg de PV, e 12 animais foram submetidos a dois níveis de restrição alimentar
(70 ou 55% do consumo ad libitum; seis por grupo). Foram determinados o conteúdo corporal
de proteína e energia. O abate dos restritos foi realizado juntamente com os animais
alimentados ad libitum (40 kg de PV). Seis (06) cordeiros foram submetidos a um ensaio de
digestibilidade, com o objetivo de avaliar o valor nutricional da dieta sob os distintos níveis
de consumo. Os animais foram mantidos em gaiolas metabólicas individuais, sob
delineamento duplo Quadrado Latino 3x3. Foram coletadas amostras diárias no período de
coleta, das sobras, das fezes e da urina, estas foram compostas por animal e armazenadas para
posteriores análises laboratoriais. A concentração de proteína no corpo livre de lã não diferiu
com o incremento do peso de corpo vazio, nem quando considerada a proteína retida na lã. A
concentração corporal de energia aumentou com o incremento do peso de corpo vazio. A
exigência líquida de energia para mantença foi de 43,39 kcal/kg PV0,75/dia e a energia
metabolizável foi de 63,43 kcal/kg PV0,75/dia. A eficiência de utilização de energia
metabolizável para mantença (km) foi de 0,72. A excreção endógena de nitrogênio foi de
179,6 mg/kg PV0,75/dia, que correspondeu a uma exigência líquida de proteína para mantença
de 1,12 g/kg PV0,75/dia. A exigência de proteína metabolizável para mantença foi a mesma
que a líquida (1,12 g/kg PV0,75/dia), uma vez que a eficiência de uso da proteína
metabolizável para mantença (kpm) utilizada foi 1,0. As exigências de energia e proteína
líquidas para um ganho médio diário de 250 g nas faixas de 20 a 40 kg, foram de 551 e 790
kcal/dia e 36,7 e 35,5 g/dia, respectivamente. A eficiência de uso de energia metabolizável
para ganho (kg) foi de 0,55, enquanto que a eficiência de proteína metabolizável para ganho
(kpg) utilizada foi de 0,59. As exigências de energia e proteína de mantença de cordeiros da
raça Texel entre 20 e 40 kg de peso vivo foram inferiores as reportadas pelo ARC, (1980),
NRC (1985 e 2007), AFRC (1993) e CSIRO (2007). As exigências de energia para ganho de
peso são superiores somente as reportados pelo NRC (2007), porém inferiores aos demais
Sistemas, assim como as exigências de proteína para ganho, são inferiores as recomendados
pelos Sistemas Internacionais de ovinos.
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Chien, Lin-Yi, and 簡麟懿. "Evaluation of soft food mixing efficiency with standardized test food, and the effect of jaw motion and occlusal morphology on soft food mixing efficiency." Thesis, 2006. http://ndltd.ncl.edu.tw/handle/20613481805575027933.
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碩士<br>國立臺灣大學<br>臨床牙醫學研究所<br>94<br>The purpose of this study was to evaluate the soft food mixing efficiency by using a newly developed standardized test food. And evaluate the relationship between the soft food mixing efficiency, jaw motion and dental occlusal morphology.
Twenty six young adults (thirteen male and thirteen female) were included in this study. All subjects had Angle’s Class I complete dentition, no dental defect or periodontal disease, no denture restoration other than single crowns and no TM joint or masticatory muscle disorders. The test food was a chewing gum block containing hydroxylapatite (HA) particles. All subjects sat in the chair without head rest, and chewed with their preferred side teeth under a constant rhythm (60Hz). Sessions of 5, 10, 15, 20, 25 and 30 chewing strokes was performed randomly. After each chewing, the HA homogeneity within the gum bolus was calculated and defined as mixing efficiency. The chewing movement of 30 chewing strokes was recorded with sironathograph (BioPAK JT3 system). Also, for the observation of occlusal contact area effects on the soft food mixing efficiency, stone model of the functional side first molar was obtained and sectioned. The occlusal cut-surface area (OCA) of preferred side was measured.
It was found that, the HA homogeneity within the chewed gum bolus was increased as chewing stroke numbers increased. The HA homogeneity stopped to increase after 25 chews.
The influence of the jaw movement recording system on chewing efficiency was found more evident in female subjects.
There was significantly wider lateral displacement in male subjects (p < 0.05). Also, the maximum velocity to the working side and fontal chewing cycle horizontal displacement were significantly larger in male subjects (p < 0.05). The jaw motion parameters, including 3 dimensional displacements (vertical, anteroposterior and left-right), 3 dimensional maximum opening and closing velocity were decreased as chewing processing, except the maximum velocity to the balancing side. Also the sagittal chewing cycle horizontal displacement was decreased as chewing processing.
There were no significant correlations between fontal chewing cycle parameters (including frontal cycle displacement, frontal cycle angle and frontal cycle width) and OCA (R2 < 0.05, p > 0.05).
Under the design of this study (using the arbitrary rhythm: 60Hz), the range of jaw motion (vertical, anteroposterior and left-right displacement) were larger, the soft food mixing efficiency were better. For soft food mixing efficiency, the chewing cycle horizontal width was much important than chewing cycle angle (eigenvector: F-C-W = 0.23, F-C-A = 0.14; S-C-W = 0.18, S-C-A = 0.10). The jaw motion difference between male and female subjects was the key factor to make differnet mixing efficiency. Compared with other parameters, the OCA had smaller effect to soft food mixing efficiency.
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Chen, Ching-Chieh, and 陳靖婕. "The technical efficiency and food safety perception of food manufactures in Keelung." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/sngq42.
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碩士<br>國立臺灣海洋大學<br>應用經濟研究所<br>104<br>The food industry is not only an important livelihood industry but also an important index of national economic development. In Taiwan, the process of economic development has played a very important role. Food safety issues related vital interests of the people. After a series of food safety crisis, the government for the management of food sanitation and safety and quality, maintaining national health, food safety and health management law amending the law repeatedly and to increase penalties.
This study investigated the relationship between food safety regulations and practical implementation of views between Keelung food products manufactures. This study use questionnaires survey was responsible persons of the food manufacturing. And use the factory operative census's data from Ministry of Economic Affairs. Number of employees, Consumption of raw materials, Energy costs, and Other operating expenses were regarded as the input variables .Operating was regarded as the output variable. This study used Data Envelopment Analysis (DEA) to measure operating performance of food products manufactures in Keelung.
The important performance analysis (IPA) draw four-quadrant diagram .The food products manufacturers to understand the extent and importance of food safety regulations degree high. Government authorities on policies to promote and counseling, food manufacturing with relatively high willingness to also follow the relevant policy, relatively high willingness. Therefore, the government should organize regular hold food education workshops, the industry can also handle their own staff education and training programs to strengthen basic and expertise of employees, thereby reducing food safety incidents from happening again.
In 2013, the data used from 36 food products manufactures in Keelung. The operating performance is evaluated by data envelopment analysis. The empirical result shows the overall efficiency of an average 0.9 indicating that there is a room for growth of 10%; the pure technical efficiency average 0.961 indicating there is 3.9% technical inefficiency caused by inadequate resources invested; the scale efficiency average efficiency value 0.937 indicating the factories in production of food operated with optimum scale exposes 6.3% of scale inefficiency. 13 of 36 factories presented Decreasing Returns to Scale(DRS) indicates the company in the overall efficiency of the need to reduce the scale to improve the overall efficiency values.
Finally, application Tobit regression model to find out impact factor of Technical Efficiency of food products manufactures. The impact factor has property and policy factors. In terms of property, education level and the factory of age have positive impact on technical efficiency. Own brand and use of raw materials has a negative impact on technical efficiency values. Also in terms of policy factors impact factor, food manufacturers to strengthen the management and food manufacturing quality control and food safety and health management method of the extent and importance of technology will affect the efficiency.