Relevant bibliographies by topics / Food processor

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Food processor'

Author: Grafiati
Published: 4 June 2021
Last updated: 9 February 2022

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Journal articles on the topic "Food processor"

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&NA;. "Food Processor." Nutrition Today 32, no. 1 (January 1997): 48. http://dx.doi.org/10.1097/00017285-199701000-00010.

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Kumar, Mr T. Raj. "Automatic Food Processor." International Journal for Research in Applied Science and Engineering Technology 8, no. 5 (May 31, 2020): 2647–50. http://dx.doi.org/10.22214/ijraset.2020.5442.

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T, Raj Kumar, Pranav A, Venkatesan G, Shanthosh S, and Arjun D.K. "Automatic Food Processor." Bulletin of Scientific Research 2, no. 1 (May 30, 2020): 65–69. http://dx.doi.org/10.34256/bsr20110.

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In the current scenario the advent of automation technology is limited to industrial use only. This proposed system of Automatic food processor based on PLC and SCADA software is designed to cook food automatically as required by the user. This PLC based automated system is already pre-programmed to do the operations and the output is obtained. An HMI interface is available to the user to select the quantity and give their preferences. A water level sensor is placed in the tank which monitors the water level present. The ingredients necessary are added with the help of a linear stepper motor and solenoid valves. PLC is used to control the working of the whole system and SCADA is one of the emerging technologies which is used for complete monitoring.
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Paul, A. K., M. M. Riad, and A. Chandra. "ASSESSMENT OF GOOD HYGIENIC PRACTICES AMONG FOOD PROCESSORS IN SMALL FOOD BUSINESSES IN BARISAL CITY CORPORATION OF BANGLADESH." Bangladesh Journal of Veterinary Medicine 15, no. 2 (January 30, 2018): 137–40. http://dx.doi.org/10.3329/bjvm.v15i2.35524.

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The food safety is the alarming issue for the global heath. The aim of this study is to assess the awareness on GHP of food processors, working in different food businesses in Barisal City Corporation area of Bangladesh. A questionnaire was used which includes the use of cutting tool for food, use of gloves during food processing, knowledge about zoonotic diseases, work with sickness, aware during food serving, shower before work, personal hygiene, separate working dress and aware about customer health. 93 food processors were interviewed during the period from January to March 2015. In this study, we found that 89.2% food processor were used boti for cutting the food which was significantly higher than that of use knife (10.8%). 71% food processor were not used hand gloves during cutting and processing the food which was significantly higher than that of use gloves (29%). We also found out that 35.5% were processors were worked with sickness where as 54.8% worker has no knowledge about the food borne disease transmission which was significantly higher than that of knowledge about that (45.2%). 67.7% were worker not use any separate dress during their work and 28% processor did not aware about the customer health hygiene. 91.4% worker was concern about their personnel cleanliness such as cutting nail, use of shop after toilet etc. However, the food processor awareness during food processing and serving to the people is essential for public health significance. Therefore, from this study, it may be recommended that the proper training of food processors is necessary to protect consumers’ health.
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Yu, Yanan, Yong He, and Melissza Salling. "Pricing and Safety Investment Decisions in Food Supply Chains with Government Subsidy." Journal of Food Quality 2021 (April 28, 2021): 1–18. http://dx.doi.org/10.1155/2021/6616096.

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As the demand for safe food has been rapidly increasing these years, more and more stakeholders are dedicated to the safety of the food in the supply chain of this sector. To expand the market share of safe food, governments of some countries also provide subsidies to encourage food processors to invest in better food safety efforts. This paper establishes a three-stage game model between the government and a two-stage food supply chain that consists of one supplier and one processor, where the government subsidizes processors to invest in food safety efforts; furthermore, this paper determines the optimal wholesale price, marginal profit, food safety investment, and government subsidies. This paper analyzes the effects of the government subsidies and risk aversion of the food processor and introduces the mode of order quantity-based payment and demand-based payment; moreover, it also analyzes the impacts of subsidies and different payment methods on demands. The results show that suppliers can increase the market share of products by adopting the demand-based payment, but this method does not always benefit the members of the supply chain. As the processor is more risk-averse, the optimal subsidy is higher, encouraging the processor to invest in more efforts. Finally, the supplier’s profit increases with the processor’s risk aversion indicator.
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Necessary, P. C., B. Roberts, P. A. Humphrey, G. M. Helmkamp, C. Dziadik Turner, A. B. Rawitch, and K. E. Ebner. "The cuisinart food processor efficiently disaggregates tissues." Analytical Biochemistry 146, no. 2 (May 1985): 372–73. http://dx.doi.org/10.1016/0003-2697(85)90554-8.

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Jaenicke, Edward C., Martin Shields, and Timothy W. Kelsey. "Food Processors' Use of Contracts to Purchase Agricultural Inputs: Evidence from a Pennsylvania Survey." Agricultural and Resource Economics Review 36, no. 2 (October 2007): 213–29. http://dx.doi.org/10.1017/s1068280500007048.

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Using data from a survey of Pennsylvania food processors, we investigate what firm-level characteristics make a processor more or less likely to buy agricultural inputs and ingredients though contracts. We find that over 20 percent of Pennsylvania processors use contracts, and over 44 percent of agricultural inputs (based on value) are purchased under contract. We also analyze the two related questions of what firm attributes, attitudes, or other factors make a firm more likely to use contracts at all, and what factors lead a processor who does contract to use them more intensively.
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Maehara, Hironori, Seisaku Iwasa, Toshiaki Watanabe, Kazuyuki Hokamoto, and Shigeru Itoh. "Experimental Study on Food Seasoning Treatment by High Voltage Electrical Discharge with Shock Wave Food Processor." Materials Science Forum 767 (July 2013): 265–68. http://dx.doi.org/10.4028/www.scientific.net/msf.767.265.

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In recent years, a method of food processing using underwater shock wave has been investigated. The underwater shock wave is generated by high voltage and large current gap discharge in water, and it is used for food processing in the present investigation. When the underwater shock wave is loaded on the food, the food cells are momentarily broken. Therefore, the food becomes soft, and possible to squeeze water easily. Also, seasonings can be penetrated inside of the food. The improvement of absorbing seasonings for the shock processed foods mainly on Japanese radish is reported in this paper.
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Baba, Takashi, Hiromi Kaneko, and Shuichi Taniguchi. "Soft electron processor for surface sterilization of food material." Radiation Physics and Chemistry 71, no. 1-2 (September 2004): 209–11. http://dx.doi.org/10.1016/j.radphyschem.2004.03.079.

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Utami, Hari Dwi, Ganesh Rauniyar, W. C. Bailey, Steve Morris, and Hari Purnomo. "Marketing Strategy as Food Processor Response Towards Malang Meatballs." Journal of Food Products Marketing 13, no. 4 (September 14, 2007): 79–97. http://dx.doi.org/10.1300/j038v13n04_05.

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Dissertations / Theses on the topic "Food processor"

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Bylsma, Jessica Erin. "The Economic Impact in Stanislaus and San Joaquin Counties if a Fruit and Vegetable Processor Left as a Result of Changes in the Food Processing Byproduce Use Program." DigitalCommons@CalPoly, 2009. https://digitalcommons.calpoly.edu/theses/203.

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In 1978, Stanislaus County took a proactive approach to food processing byproduct waste and established the Food Processing Byproduct Use Program. It allows processors to transport byproduct to local producers, where it serves as an alternative input. There is concern that the program negatively impacts local groundwater. The Regional Water Quality Control Board proposed that the County institute water monitoring which would increase program expenses. In response to this proposal, participants investigated the impact of the cost increase and some have concluded that this increase would preclude their continued involvement. They believe the program has allowed them to maintain their competitiveness and has kept them from relocating. This study investigates the economic impact of the food processors leaving the region due to a modification of the current program. Four economic impacts were studied—output, value-added, taxes, and employment. A sensitivity analysis was run to establish a range of possible value and the analysis yielded significantly higher results. It was estimated that program modification would result in significant fiscal and employment effects for Stanislaus and San Joaquin Counties. This study determined that both Stanislaus and San Joaquin Counties have a vested interest in ensuring that the program remains viable for processors.
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Del, Aguila Flores Luz Jasmine, and Paucar Tania Shandini Nuñez. "Una aproximación cualitativa a los motivos de consumo de productos ultraprocesados de máquinas expendedoras en estudiantes de una universidad privada de Lima, Perú." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/653261.

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Introducción: En los últimos años, los patrones alimenticios de la población han cambiado tanto en países desarrollados como en los de vías de desarrollo. Esto debido a la urbanización y globalización de los mercados, y por consiguiente, ha causado el reemplazo de los alimentos tradicionales o mínimamente procesados por alimentos ultraprocesados en la dieta diaria. Incluso, se ha evidenciado que uno de los medios más convenientes para la adquisición de estos productos son las máquinas expendedoras. Objetivo: Explorar los motivos de consumo de productos ultraprocesados en máquinas expendedoras en estudiantes de una universidad privada en Lima.  Método: Es un estudio cualitativo de diseño fenomenológico. Se realizaron 40 listados libres, 18 entrevistas a profundidad y 2 grupos focales a universitarios mayores de 18 años utilizando guías de preguntas. La muestra fue de 66 personas seleccionadas por conveniencia hasta llegar al punto de saturación.  Resultados: El producto más consumido de las máquinas expendedoras fueron las papas fritas picantes. Los motivos de consumo de productos ultraprocesados en máquinas expendedoras fueron el sabor, horario académico, la cercanía, la accesibilidad, el precio, la facilidad y rapidez. También, se evidenció que el estado de ánimo, como estrés, ansiedad, tristeza y depresión influye en el proceso de compra de estos productos.  Conclusión: A pesar de que los estudiantes saben y conocen que los productos ultraprocesados son perjudiciales para la salud los siguen consumiendo principalmente por el sabor, horario académico, el precio, la accesibilidad y la rapidez hacia ellos.
Introduction: Currently, the eating patterns of the population have changed both in changed countries and on development paths. This is due to the urbanization and globalization of markets, and as far as it is concerned, it has the replacement of traditional or minimally processed foods with ultra-processed foods in the daily diet. In addition, it has been shown that one of the most convenient means of acquiring these products is vending machines. Objective: Exploring the reasons for consuming ultra-processed products in vending machines in students from a private university in Lima. Methods: A qualitative study of phenomenological design. We were used 40 free guides, 18 in-depth interviews and 2 focus groups for university students over 18 using question guides. The sample was 66 people selected for convenience until reaching the saturation point. Results: The most consumed product of vending machines was spicy potato chips. The reasons for consuming ultra-processed products in vending machines were the taste, academic hours, proximity, accessibility, price, ease and speed. Also, it is evident that mood, such as stress, anxiety, sadness and depression influence the purchasing process of these products. Conclusion: Although the students know and have to receive the ultra-processed products, they are harmful to health, those who continue consuming mainly due to the taste, the academic schedule, the price, the accessibility and the speed towards them.
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Camenisch, Amy L. "ENTREPRENEURSHIP ON THE FARM: KENTUCKY GROWERS’ PERCEPTIONS OF BENEFITS AND BARRIERS." UKnowledge, 2013. http://uknowledge.uky.edu/foodsci_etds/15.

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This study analyzed the perceptions of Kentucky Homebased Processors and Microprocessors of the benefits of and barriers to developing and selling value-added products. The final sample consisted of 141 participants, 60.5% (n=72) of which were from Central KY, 26.9% (n=32) were from Western KY, and 12.6% (n=15) were from Eastern KY. Overall, participants seemed to feel that their value-added products were successful in many different benefit categories. The primary barriers to developing value-added products were lack of time, lack of funding, and lack of legal knowledge. The primary barriers to utilizing program resources for farmers were not having enough time, being unaware of the services offered, and programs being too far away. The information found by this study can be used to determine the addressable needs in different regions of Kentucky and assist programs in making their services more available and applicable to Kentucky farm entrepreneurs.
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Oakley, Hannah B. "Follow up to Recreational Female Runner Study: Further Analysis of Diet and Energy Availability." The Ohio State University, 2015. http://rave.ohiolink.edu/etdc/view?acc_num=osu1429707396.

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Jarvandi, Soghra. "Learning processes in food intake." Thesis, McGill University, 2008. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=111915.

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Learning processes play a major role in controlling intake of food. Through repeated experiences an animal acquires the ability to predict the postingestive effects of a particular food (i.e., of its nutrients and energy) from its sensory characteristics. What is unclear from the literature, however, is whether an animal can anticipate the duration of subsequent food deprivation from predictive sensory qualities of a food, and hence increase the amount eaten of that cueing food. Therefore, the aim of this work was to investigate the characteristics of this under-researched type of learning, i.e., anticipatory eating, using laboratory rats trained on two lengths of fasting (short: 2-3 h, long: 8-10 h). The main findings were as follows. 1) Anticipatory eating is learnt when a choice is given between protein- and carbohydrate-rich foods as well as on a single balanced test food. 2) The learnt extra intake of food is instrumental to preventing the return of hunger, removal of which negative reinforcement extinguishes the response. 3) The resulting return of hunger induces re-learning of anticipatory eating. 4) During the training sessions, learning of anticipatory eating competes with classical conditioning of sensory preference. Conditioning of preference is likely to be stronger with the shorter than with the longer length of fasting. Therefore, the difference between intakes before the long and the short fast at each trial is the summed result of these two mechanisms of acquired increase in intake. While preference conditioning usually reaches a maximum rapidly, depletion-avoidance increases for as long as has been tested, with interruptions of rapid self-extinction and re-learning, This self-extinction contributes to the homeostatic character of this learning. 5) High-fat maintenance diet attenuates the learning of anticipatory eating. Overall, the findings provided robust evidence that eating in rats can be controlled by instrumental learning reinforced by hunger. Accordingly, the design of an experiment on such instrumental control of eating in human subjects is proposed to conclude this thesis.
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Williamson, Sarah. "Relationship between food structure and drying processes." Thesis, Loughborough University, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.272917.

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Wang, Yurong. "Prediction control development for food extrusion processes /." free to MU campus, to others for purchase, 1996. http://wwwlib.umi.com/cr/mo/fullcit?p9823323.

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Petkova, Preslava. "Food Television and the processes of globalization." Thesis, Malmö universitet, Fakulteten för kultur och samhälle (KS), 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:mau:diva-23734.

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This paper presents the initiative to research on Food Television and the processes ofglobalization. The research gap in the selected subject area is identified after an in-depthliterature review and watching the culinary documentary ‘Ugly Delicious’. According toscholars globalization processes are influenced by the use of Media, as different channelsare transmitting values shared by globalization. Over the years, globalization has developedsub-process such as cultural globalization, a term which refers to the merge of cultures andthe formation of a global one. The identified research gap is to translate how globalizationhas been communicated in a culinary documentary. The title of the research is, therefore“Food Television and the processes of globalization: How does ‘Ugly Delicious’ userepresentations to portray cultural globalization?”, as it addresses the most pertinentresearch gap. Using visual data, such as video, requires a qualitative approach in which thecontent can be coded and later linked to theoretical knowledge. The role of the researcheris to find examples or patterns that represent cultural globalization within the frame of thetwo seasons of the documentary. The method which shapes this qualitative research is theGrounded Theory approach. A coding sheet will be generated to present the process andthe logic of generating codes.
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Torres, Blasido Madeley Fiorela, and Solís Diana Marycel Yacha. "Propuesta de un sistema de gestión básico ante la falta de estandarización de los procesos en una mype del sector confecciones para mejorar su productividad." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://purl.org/pe-repo/ocde/ford#2.00.00.

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Los problemas que se abarcan en esta tesis son el número de prendas finales en mal estado y el atraso de pedidos por parte de la empresa en estudio. Se sabe que las mypes aportan grandemente en el desarrollo del país, ya sea con el aporte al PBI y la contribución de empleos. Las mypes de confecciones en el país conforman el 59.6% de las empresas; sin embargo, en los últimos años su crecimiento se ha ido afectando debido a los problemas que presentan, siendo la informalidad uno de ellos. Así que considerando el rol que juegan este tipo de empresas en el país, es importante trabajar en el crecimiento y desarrollo dentro de un mercado más competitivo. Por ello, se busca mejorar los procesos de una mype de confección a modo de reducir sus problemas y mejorar su productividad. Después de revisar la literatura se propone un sistema básico de gestión, el cual no solo ayudará a reducir los problemas, también les permitirá fortalecerse como organización para así consolidarse en el mercado siendo más competitivos. El sistema propuesto está compuesto por 4 procesos: gestión de pedidos, planificación y control de la producción, gestión de la calidad, gestión de la logística. En el desarrollo del documento se presenta cada uno de los procesos con sus respectivos componentes; asimismo se muestra la validación de la propuesta a través de indicadores, en donde después de haber comparado los valores se aprecia un aumento en la productividad de 37.5% a 83.3%.
The problems covered in this thesis are the number of unhealthy end garments and the delay of orders by the company under study. It’s known that SMEs contribute greatly to the development of the country, either with the contribution to PIB and the contribution of jobs. The SMEs of confections in Peru make up 59.6% of the companies; however, in recent years their growth has been affected by the problems they present, with informality being one of them. So, considering the role of such companies in the country, it is important to work on growth and development within a more competitive market. Therefore, it seeks to improve the processes of SMEs of tailoring in order to reduce its problems and improve its productivity. Therefore, after reviewing the literature, a basic management system is proposed, which will not only help to reduce problems, it will also allow them to strengthen themselves as an organization in order to consolidate themselves in the market being more competitive. The proposed system consists of 4 processes: order management, production planning and control, quality management, logistics management. The development of the document presents each of the processes with their respective components; validation of the proposal is also shown through indicators, where after having compared the values there is an increase in productivity from 37.5% to 83.3%.
Trabajo de suficiencia profesional
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Papachristou, Iliatha G. "Dementia and food : towards an understanding of food-related processes within dementia care." Thesis, University of Surrey, 2012. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.585482.

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In the dementia and food literature, the focus is on eating in institutional settings; from formal caregivers' perspectives (Watson & Green, 2006). The current thesis aims to investigate the phenomenon of dementia and food processes (shopping, preparation and eating) from caregivers' perspectives, using four different research methodologies. In Study la and 1 b, a qualitative study was carried out in which twenty care givers ' narratives on dementia progression and food processes and needs for food services were analysed using Thematic Analysis. Results from Study la revealed a set pattern of decline in dementia and food, as the ability to shop for food declined first, then preparation and lastly the ability to eat declined. Caregivers transitioned into a new food role by adapting to these changes. From Study 1 b results revealed three points of view; most needing information support on food and dementia. In Study 2, in order to assess dementia, food processes and affect it has on satisfaction with food-related life, a quantitative study was designed, operationalised from the results obtained in Study 1. Results indicated a significant relation with adapting to changes more in food shopping and preparation than eating. Also, seeking information and education was significant with satisfaction with food-related life. In Study 3, an audit was conducted to ascertain food and dementia material, using Thematic Analysis. Results revealed that most information was on eating, some on preparation and least on shopping and that materials were scarce. Finally, Study 4a was carried out using a Think-Aloud method, in which two sets of care givers fed back on two different booklets on food and dementia. One booklet was from Study 3 and another newly devised booklet was operationalised from the results obtained from Study la and 3. It was found that care givers judged the new booklet more beneficial, as it contained all food processes. It is concluded that by receiving focused information and support services as dementia progresses, care givers and the cared for can maintain satisfaction with food-related life.
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Books on the topic "Food processor"

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Food processor recipes. London: Foulsham, 1993.

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Food processor greats. [Place of publication not identified]: [publisher not identified], 2012.

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Schmaeling, Tony. Food processor cookbook. London: Tiger, 1986.

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Mandel, Abby. Food processor: Cookbook. San Francisco: Weldon Owen, 1998.

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Food processor cooking. London: Octopus, 1986.

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Angliss, Sarah. The food processor. New York: New Discovery Books, 1999.

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The food processor cookbook. London: Pan, 1985.

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Guy, Shirley. Hamlyn food processor cookbook. (London): Book Guild, 1985.

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Ricki, Older, ed. The mini food processor cookbook. New York, N.Y: Penguin Books, 1988.

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Food processor hints and tips. London, England: Ward Lock, 1992.

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Book chapters on the topic "Food processor"

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Siegel, Linda S., and Jamie Metsala. "An Alternative to the Food Processor Approach to Subtypes of Learning Disabilities." In Learning Disabilities, 44–60. New York, NY: Springer New York, 1992. http://dx.doi.org/10.1007/978-1-4613-9133-3_2.

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Shewfelt, Robert L. "How Does Food Processing Change the Nutritional Value of Foods?" In In Defense of Processed Food, 107–23. Cham: Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-45394-1_7.

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Ranken, M. D., R. C. Kill, and C. Baker. "Food Preservation Processes." In Food Industries Manual, 499–543. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4613-1129-4_15.

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Holdsworth, S. D. "Food Preservation Processes." In Food Industries Manual, 432–81. Boston, MA: Springer US, 1993. http://dx.doi.org/10.1007/978-1-4615-2099-3_14.

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Sibbel, Anne. "Sustainable Processed Food." In Sustainable Food Processing, 313–36. Chichester, UK: John Wiley & Sons, Ltd, 2013. http://dx.doi.org/10.1002/9781118634301.ch13.

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Ngadi, Michael O., Sammy S. S. Bajwa, and Joseph Alakali. "Minimally Processed Foods." In Food Biochemistry and Food Processing, 746–63. Oxford, UK: Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781118308035.ch39.

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Valiela, Ivan. "Food Selection by Consumers." In Marine Ecological Processes, 165–201. New York, NY: Springer New York, 1995. http://dx.doi.org/10.1007/978-1-4757-4125-4_6.

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van Boekel, M. A. J. S. "Food Chain Processes and Food Quality." In Sustainable Nutrition in a Changing World, 283–88. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-55942-1_21.

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May, C. G. "Process flavourings." In Food Flavourings, 257–86. Boston, MA: Springer US, 1991. http://dx.doi.org/10.1007/978-1-4613-0499-9_10.

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Stadler, Richard H. "Food Process Contaminants." In ACS Symposium Series, 1–13. Washington, DC: American Chemical Society, 2019. http://dx.doi.org/10.1021/bk-2019-1306.ch001.

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Conference papers on the topic "Food processor"

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Nisha, R. Bakyalakshmi, and S. Madhumitha. "Solar food processor." In 2010 International Conference on Chemistry and Chemical Engineering (ICCCE). IEEE, 2010. http://dx.doi.org/10.1109/iccceng.2010.5560407.

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Fiore, Marco, Nicola Di Modugno, Francesco Pellegrini, and Mariagrazia Roselli. "SOLID-STATE MICROWAVE PROCESSOR FOR FOOD TREATMENT." In Ampere 2019. Valencia: Universitat Politècnica de València, 2019. http://dx.doi.org/10.4995/ampere2019.2019.9862.

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Uneven heating and hot spots, irregular matching conditions and deterioration of organoleptic qualities are typical drawbacks of magnetron-based food processing with microwave radiation. The proposed “Kopernicook” modular architecture, based on multiple solid-state generators governed by a distributed software platform, allows highly accurate parametric control, full customization of radiation patterns and dynamic self-regulating workflows. The first results, validated with industrial applications, show great flexibility of operation, optimal energy consumption and different ideas for future developments in terms of radiation patterns and feedback-triggered algorithms aimed at maximally efficient processes.
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Zu-Sheng Ho, Chii-Maw Uang, Ping-Chieh Wang, and Sheng-Hao Liu. "Implementation of food processor application using Brushless DC Motor control." In 2011 IEEE Ninth International Conference on Power Electronics and Drive Systems (PEDS 2011). IEEE, 2011. http://dx.doi.org/10.1109/peds.2011.6147258.

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Balasubramaniam, V. M. (Bala). "Non-Thermal Preservation of Fruit Juices." In ASME 2008 Citrus Engineering Conference. American Society of Mechanical Engineers, 2008. http://dx.doi.org/10.1115/cec2008-5404.

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Consumers demand healthier fresh tasting foods without chemical preservatives. To address the need, food industry is exploring alternative preservation methods such as high pressure processing (HPP) and pulsed electric field processing. During HPP, the food material is subjected to elevated pressures (up to 900 MPa) with or without the addition of heat to achieve microbial inactivation with minimal damage to the food. One of the unique advantages of the technology is the ability to increase the temperature of the food samples instantaneously; this is attributed to the heat of compression, resulting from the rapid pressurization of the sample. Pulsed electric field (PEF) processing uses short bursts of electricity for microbial inactivation and causes minimal or no detrimental effect on food quality attributes. The process involves treating foods placed between electrodes by high voltage pulses in the order of 20–80 kV (usually for a couple of microseconds). PEF processing offers high quality fresh-like liquid foods with excellent flavor, nutritional value, and shelf life. Pressure in combination with other antimicrobial agents, including CO2, has been investigated for juice processing. Both HPP and PEF are quite effective in inactivating harmful pathogens and vegetative bacteria at ambient temperatures. Both HPP and PEF do not present any unique issues for food processors concerning regulatory matters or labeling. The requirements are similar to traditional thermal pasteurization such as development of a Hazard Analysis Critical Control Point (HACCP) plan for juices and beverages. Examples of high pressure, pasteurized, value added products commercially available in the United States include smoothies, fruit juices, guacamole, ready meal components, oysters, ham, poultry products, and salsa. PEF technology is not yet widely utilized for commercial processing of food products in the United States. The presentation will provide a brief overview of HPP and PEF technology fundamentals, equipment choices for food processors, process economics, and commercialization status in the food industry, with emphasis on juice processing. Paper published with permission.
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Farkas, Daniel F., and Joseph A. Kapp. "Recent Advances in High Pressure Food Processing Equipment and Equipment Requirements to Meet New Process Needs." In ASME 2002 Pressure Vessels and Piping Conference. ASMEDC, 2002. http://dx.doi.org/10.1115/pvp2002-1157.

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Foods preserved by high pressure processes (HPP) are sold in Japan, the United States, and Europe. HPP technology is used to pasteurize low acid solid and liquid foods such as oysters, hams, and guacamole and to extend refrigerated shelf-life. HPP technology can commercially sterilize liquid and solid acid products such as fruit juices, salsa, and cut tomatoes. Product sales have reached millions of pounds per year. New processes have been developed to sterilize low acid foods using a combination of heat and pressure. Foods at temperatures of 90 to 1000C can be compressed to 600 to 700 MPa for one or more cycles and thus heated uniformly by compression heating in the range of 111 to 121 0C. Decompression brings the product back to its starting temperature for final cooling. This application provides a high-temperature-short-time sterilization process for low acid foods and thus preserves fresh product quality. Commercial HPP foods require rapid cycling of equipment and maximum use of the pressure vessel volume. These requirements have been met in commercial, semi-continuous, liquid food treatment systems. A single 25 liter pressure vessel can cycle 15 times per hour with a three minute product hold at a pressure of 580 MPa. This vessel operating 5000 hours per year can treat over four million pounds of liquid food. Batch equipment designed to cycle over 12 times per hour with a three minute product hold at 680 MPa is under construction. All units manufactured for the HPP treatment of foods use stainless steel contacting parts, potable water as the compression fluid, and are designed to have a safe cycle life of over 100,000 cycles at 580 MPa. Equipment used for the HPP treatment of food must have an up-time in excess of 90% and must be capable of repair and maintenance by food process line technicians. Ease of access and ease of seal and wear part replacement is required. Equipment must meet cleaning and sanitation requirements of the FDA and the USDA if used to treat meat containing products. Pressure chamber volume use in batch systems must be optimized. Even one additional package per cycle at 12 cycles per hour and 5000 hours per year can yield 60,000 additional packages. High cycle rates require automatic package handling systems for loading packages into carriers and for loading and unloading carriers at the pressure vessel. The operation of high pressure food processing equipment must integrate with a specified food packaging and package handling system as it is desirable to have the high pressure processing system as an integral part of the total food processing and packaging system.
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Kalivarapu, Vijay K., and Eliot H. Winer. "Parallel Implementation of Particle Swarm Optimization (PSO) Through Digital Pheromone Sharing." In ASME 2008 International Design Engineering Technical Conferences and Computers and Information in Engineering Conference. ASMEDC, 2008. http://dx.doi.org/10.1115/detc2008-49444.

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In this paper, a parallelization model for PSO through sharing of digital pheromones between multiple particle swarms to search n-dimensional design spaces is presented. Digital pheromones are models simulating real pheromones produced by insects for communication to indicate a source of food or a nesting location. Particle swarms search the design space with digital pheromones aiding communication within the swarm to improve search efficiency. Digital pheromones have demonstrated the capability of searching design spaces within PSO in the previous work by authors in both single and coarse granular parallel computing environments. Multiple swarms are simultaneously deployed across various processors in the coarse granular scheme and synchronization is carried out only when all swarms achieved convergence. This was done in an effort to reduce processor-to-processor communication and network latencies. With an appropriate parallelization scheme, the benefits of digital pheromones and swarm communication can potentially outweigh the network latencies resulting in improved search efficiency and accuracy. A swarm is deployed in the design space across different processors to explore this idea. Each part of the swarm is made to communicate with each other through an additional processor. Digital pheromones aiding within a swarm, communication between swarms is facilitated through the developed parallelization model. In this paper, the development and implementation of this method together with benchmarking test cases are presented.
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Fryer, Peter J., and S. Bakalis. "Heat Transfer to Foods: Safety and Structure." In 2010 14th International Heat Transfer Conference. ASMEDC, 2010. http://dx.doi.org/10.1115/ihtc14-23420.

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Heat transfer in foods is a commonplace operation in the home and restaurant, but is also the basis for a very large industry. Foods are complex non-Newtonian soft solids or structured liquids whose thermal behaviour is difficult to model; but engineering understanding is needed to develop processes that are safe and products that are attractive to the consumer. The increasing incidence of obesity in the developed world, and of food shortage elsewhere, demands that the industry adopts processes that give nutritious products in environmentally acceptable ways. This paper reviews the heat transfer problems that are found in food processing, with particular reference to the modelling of heating operations to ensure safety, problems that are found in the fouling and cleaning and process plant, and how heating and cooling are used to generate structure. Research challenges for the future are outlined.
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Raasch, Jeffrey B. "Aseptic Processing and Storage of Citrus Juices." In ASME 1996 Citrus Engineering Conference. American Society of Mechanical Engineers, 1996. http://dx.doi.org/10.1115/cec1996-4206.

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The citrus industry in general has adapted to tremendous changes in the past 50 years. Consumers’ demand for ready to serve products have challenged processors to adopt new manufacturing techniques and processing skills. The Institute of Food Technologist reported the Top 10 innovations in 1991 as: 10. Ultra high temperature (UHT) short term sterilization of milk and other products 9. Food fortification 8. Understanding of water activity in foods 7. Frozen meals 6. Freeze drying 5. Atmosphere controlled packages for fresh fruits and vegetables 4. Frozen concentrated citrus juices 3. The microwave oven 2. Minimum safe canning processes for vegetables 1. Aseptic processing and packaging Paper published with permission.
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Rossetti, Ilenia, Cesare Biffi, Lucio Forni, Gian Franco Tantardini, Giuseppe Faita, Mario Raimondi, Edoardo Vitto, and Andrea Salogni. "5 KWe + 5 KWt PEM-FC Generator From Bioethanol: Fuel Processor and Development of New Reforming Catalysts." In ASME 2011 9th International Conference on Fuel Cell Science, Engineering and Technology collocated with ASME 2011 5th International Conference on Energy Sustainability. ASMEDC, 2011. http://dx.doi.org/10.1115/fuelcell2011-54900.

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A power unit constituted by a reformer, a H2 purification section and a fuel cell is being tested c/o the Dept. of Physical Chemistry and Electrochemistry of Universita` degli Studi di Milano, on the basis of a collaboration with Helbio S.A. Hydrogen and Energy Production Systems (supplier of the unit) and some sponsors (Linea Energia S.p.A., Parco Tecnologico Padano and Provincia di Lodi). The system size allows to cogenerate 5 kWe (a.c.) + 5 kWt (hot water at 65°C) as peak output. Bioethanol, obtainable by different non-food competitive biomass is transformed into syngas by a prereforming and a reforming stage and the reformate is purified from CO to a concentration below 20 ppmv, suitable to feed the proton exchange membrane fuel cells (PEMFC) stack integrated in the fuel processor. This result is achieved by feeding the reformate to two water gas shift reactors, connected in series and operating at high and low temperature, respectively. CO concentration in the outcoming gas is ca. 0.7 vol% and the final CO removal to meet the specifications is accomplished by two methanation stages in series. The second methanation step acts as a guard since ca. 15 ppmv of CO are obtained even after the first reactor. The purified H2 is suitable for feeding a 5 kWe PEMFC stack, which should have an expected overall efficiency higher than 80% (including thermal output). The main goal of the present project is to check system performance under different operating conditions, to verify the effectiveness of the proposed technology and to suggest adequate improvements. In particular, the system will be tested under different load, to check for the readyness of response. Another point will be the effect of bioethanol origin, purity and concentration, so to open the way to separation processes different from distillation. Due to the demonstrative character of the project the main part of the experimentation focuses on the accumulation of a suitable amount of hours-on-stream to validate the system feasibility. A parallel investigation is active on the development of alternative nanostructured catalysts for the present application. In particular, Ni, Co and Cu-based catalysts, supported over La2O3, TiO2 and SiO2 were tested at 500, 625 and 750°C. At the moment no perfect candidate has been found to operate the steam reforming at the lowest temperature, due to unsatisfactory material balances and by-products formation at 500°C with most catalysts. Good H2 productivity, with 100% C balance has been achieved at higher temperature (≥ 625°C).
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RUZAIĶE, Aija, Sandra MUIŽNIECE-BRASAVA, Zanda KRŪMA, and Kaspars KOVAĻENKO. "NUTRITIONAL VALUE DETERMINATION OF THERMALLY PROCESSED POTATO MAIN COURSE IN RETORT PACKAGING." In RURAL DEVELOPMENT. Aleksandras Stulginskis University, 2018. http://dx.doi.org/10.15544/rd.2017.078.

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Consumers are increasingly demanding choices of ready-made foods with excellent organoleptic and health-related properties. There are two main trends in Europe; firstly, consumers are increasingly choosing foods that are comfortable for use, secondly, the number of people who are overweight is increasing, with more consumers paying close attention to the ingredients and nutritional value of products in order to balance the amount of the food they consume per day. The aim of the research was to develop new potato main courses and to determine their nutritional value. The research was carried out at the Faculty of Food Technology of the Latvia University of Agriculture, Institute of Food Safety, Animal Health and Environment "BIOR" and Laboratory of Mineral Nutrition at the Institute of Biology of the University of Latvia. Four different potato main course types with amaranth, quinoa, bulgur and chicken were prepared for the study; plain potatoes were used as the control sample. The content of protein, carbohydrates, lipids, fibre and minerals (N, P, K, Ca, Mg, S, Fe, Mn, Zn, Cu, Mo, B) was determined in all potato main course samples. The addition of amaranth, quinoa and bulgur significantly increased the content of dietary fibre, protein, carbohydrates and lipids (p<0.05), whereas the addition of chicken fillet significantly increased protein and lipid content, but reduced the content of carbohydrates and dietary fibre. The content of various minerals, which are an indispensable part of the diet as they are necessary for the body's life processes and normal development, was significantly increased by the addition of chicken to the potato main course. The highest dietary fibre content was detected in potato main course with amaranth (3.0 g per 100 g product), drawing up to 9.0 g dietary fibre per one serving (300 g). Following the Regulation (EC) No 1924/2006, potatoes with amaranth can be defined as the “source of fibre”.
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Reports on the topic "Food processor"

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Cairo, Jessica, Iulia Gherman, and Paul Cook. The effects of consumer freezing of food on its use-by date. Food Standards Agency, July 2021. http://dx.doi.org/10.46756/sci.fsa.ret874.

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The current Food Standards Agency consumer guidance states that consumers can freeze pre-packed food right up to the “use-by” date and, once food has been defrosted, it should be consumed within 24 hours. This strategic review has collated relevant data to determine whether there is an increased risk in relation to freezing ready-to-eat and non-ready-to-eat foods on the use-by date compared to the day before the use-by date. The review has focused on how the shelf-life of a food is determined and the effects of freezing, thawing and refrigeration on foodborne pathogens, including Bacillus spp., Campylobacter spp., Clostridium botulinum, Clostridium perfringens, Listeria monocytogenes, Salmonella, pathogenic Escherichia coli and Shigella spp. In the UK, food business operators are responsible for setting the safe shelf-life of a food which, in practice, should take into consideration the consumer habits, as well as the factors affecting shelf-life, such as food product characteristics, food processing techniques, transport, retail and domestic food storage temperatures, and type of packaging. Some countries, such as Ireland, New Zealand and Canada specifically recommend including safety margins within shelf lives. This is used to maintain brand integrity because it ensures that the food is consumed in its optimum condition. The FSA has collaborated with other organisations in the production of several guidance documents; however, there is no explicit requirement for the consideration of a margin of safety when setting shelf-life. There is also no legal requirement in the UK to consider a safety margin when setting shelf-life. According to regulations, pathogens should not be present in sufficient levels to cause foodborne illness on the use-by date, as food should still be safe to eat on that day. Given that these requirements are met, the risk assessed in this report arises from the processes of freezing, thawing and subsequent refrigerated storage for a further 24 hours, and the potential for these to increase pathogen levels. In this review, it was found that there is a risk of additional growth of certain pathogens during the refrigerated storage period although the impact of freezing and thawing on the extent of this growth was not readily evident. This risk would relate specifically to ready-to-eat foods as cooking of non-ready-to-eat foods after defrosting would eliminate pathogens. This report explores the potential issues related to consumer freezing on the use-by date and identifies additional information or research required to understand the risks involved. Overall, there is little evidence to suggest a significant change in risk between consumers freezing ready-to-eat food on the use-by date compared to freezing the food on the day before the use-by date. Specific areas that merit further research include the risks due to low temperature survival and growth of L. monocytogenes. There is also a lack of research on the effects of freezing, defrosting and refrigeration on the growth and toxin production of non-proteolytic C. botulinum, and the growth of Salmonella during domestic freezing and thawing. Finally, more information on how food business operators set shelf-life would enable a better understanding of the process and the extent of the safety margin when determining shelf-life of ready-to-eat and non-ready-to-eat foods.
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Petersen, Alex, Charles Isbell, Jake Flattum, Michael Delagardelle, Joseph R. Vanstrom, and Jacek A. Koziel. Ford P558 Extended Running Board – Product / Process Flow Improvement Event. Ames: Iowa State University, Digital Repository, April 2017. http://dx.doi.org/10.31274/tsm416-180814-17.

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Neuenfeldt, S., H. Ojaveer, and Jan Dierking. BONUS XWEBS policy brief No. 3.: Using trophic models to solve the food web indicator dilemma – How to match the legislative needs of food web assessments with the structure of food web constituents and associated key ecological processes. EU BONUS project XWEBS, 2021. http://dx.doi.org/10.3289/xwebs_policy_brief_3.

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McPhedran, R., K. Patel, B. Toombs, P. Menon, M. Patel, J. Disson, K. Porter, A. John, and A. Rayner. Food allergen communication in businesses feasibility trial. Food Standards Agency, March 2021. http://dx.doi.org/10.46756/sci.fsa.tpf160.

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Background: Clear allergen communication in food business operators (FBOs) has been shown to have a positive impact on customers’ perceptions of businesses (Barnett et al., 2013). However, the precise size and nature of this effect is not known: there is a paucity of quantitative evidence in this area, particularly in the form of randomised controlled trials (RCTs). The Food Standards Agency (FSA), in collaboration with Kantar’s Behavioural Practice, conducted a feasibility trial to investigate whether a randomised cluster trial – involving the proactive communication of allergen information at the point of sale in FBOs – is feasible in the United Kingdom (UK). Objectives: The trial sought to establish: ease of recruitments of businesses into trials; customer response rates for in-store outcome surveys; fidelity of intervention delivery by FBO staff; sensitivity of outcome survey measures to change; and appropriateness of the chosen analytical approach. Method: Following a recruitment phase – in which one of fourteen multinational FBOs was successfully recruited – the execution of the feasibility trial involved a quasi-randomised matched-pairs clustered experiment. Each of the FBO’s ten participating branches underwent pair-wise matching, with similarity of branches judged according to four criteria: Food Hygiene Rating Scheme (FHRS) score, average weekly footfall, number of staff and customer satisfaction rating. The allocation ratio for this trial was 1:1: one branch in each pair was assigned to the treatment group by a representative from the FBO, while the other continued to operate in accordance with their standard operating procedure. As a business-based feasibility trial, customers at participating branches throughout the fieldwork period were automatically enrolled in the trial. The trial was single-blind: customers at treatment branches were not aware that they were receiving an intervention. All customers who visited participating branches throughout the fieldwork period were asked to complete a short in-store survey on a tablet affixed in branches. This survey contained four outcome measures which operationalised customers’: perceptions of food safety in the FBO; trust in the FBO; self-reported confidence to ask for allergen information in future visits; and overall satisfaction with their visit. Results: Fieldwork was conducted from the 3 – 20 March 2020, with cessation occurring prematurely due to the closure of outlets following the proliferation of COVID-19. n=177 participants took part in the trial across the ten branches; however, response rates (which ranged between 0.1 - 0.8%) were likely also adversely affected by COVID-19. Intervention fidelity was an issue in this study: while compliance with delivery of the intervention was relatively high in treatment branches (78.9%), erroneous delivery in control branches was also common (46.2%). Survey data were analysed using random-intercept multilevel linear regression models (due to the nesting of customers within branches). Despite the trial’s modest sample size, there was some evidence to suggest that the intervention had a positive effect for those suffering from allergies/intolerances for the ‘trust’ (β = 1.288, p<0.01) and ‘satisfaction’ (β = 0.945, p<0.01) outcome variables. Due to singularity within the fitted linear models, hierarchical Bayes models were used to corroborate the size of these interactions. Conclusions: The results of this trial suggest that a fully powered clustered RCT would likely be feasible in the UK. In this case, the primary challenge in the execution of the trial was the recruitment of FBOs: despite high levels of initial interest from four chains, only one took part. However, it is likely that the proliferation of COVID-19 adversely impacted chain participation – two other FBOs withdrew during branch eligibility assessment and selection, citing COVID-19 as a barrier. COVID-19 also likely lowered the on-site survey response rate: a significant negative Pearson correlation was observed between daily survey completions and COVID-19 cases in the UK, highlighting a likely relationship between the two. Limitations: The trial was quasi-random: selection of branches, pair matching and allocation to treatment/control groups were not systematically conducted. These processes were undertaken by a representative from the FBO’s Safety and Quality Assurance team (with oversight from Kantar representatives on pair matching), as a result of the chain’s internal operational restrictions.
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Wiecha, Jean L., and Mary K. Muth. Agreements Between Public Health Organizations and Food and Beverage Companies: Approaches to Improving Evaluation. RTI Press, January 2021. http://dx.doi.org/10.3768/rtipress.2021.op.0067.2101.

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Efforts in the United States and abroad to address the chronic disease epidemic have led to the emergence of voluntary industry agreements as a substitute for regulatory approaches to improve the healthfulness of foods and beverages. Because of the lack of access to data and limited budgets, evaluations of these agreements have often been limited to process evaluation with less focus on outcomes and impact. Increasing scientific scope and rigor in evaluating voluntary food and beverage industry agreements would improve potential public health benefits and understanding of the effects of these agreements. We describe how evaluators can provide formative, process, and outcome assessment and discuss challenges and opportunities for impact assessment. We explain how logic models, industry profiles, quasi-experimental designs, mixed-methods approaches, and third-party data can improve the effectiveness of agreement design and evaluation. These methods could result in more comprehensive and rigorous evaluation of voluntary industry agreements, thus providing data to bolster the public health impacts of future agreements. However, improved access to data and larger evaluation budgets will be needed to support improvements in evaluation.
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Aberman, Noora-Lisa, Doreen S. Kufoalor, and Rachel Gilbert. Mapping the implementation process for subsidized fertilizer distribution under Ghana’s Planting for Food and Jobs Program. Washington, DC: International Food Policy Research Institute, 2021. http://dx.doi.org/10.2499/p15738coll2.134432.

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Solovyanenko, Nina I. Legal features of innovative (digital) entrepreneurship in the agricultural and food sector. DOI CODE, 2021. http://dx.doi.org/10.18411/0131-5226-2021-70008.

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Modern agricultural production and food trade are involved in the process of digital transformation, which is a cardinal factor of sustainable development and is carried out on the basis of IT platforms, the Internet of Things, cloud computing, big data, artificial intelligence, blockchain technologies. The COVID-19 pandemic has increased the dependence of these sectors of the economy on information and communication technology infrastructure and services. At the same time, the slow updating of legislation, which lags behind the constantly improving digital technologies, not only hinders their implementation, but also is a source of a number of social and legal problems. A modern regulatory framework based on digital strategies should strengthen "smart agriculture". In Russia, the legal mechanism of digital transformation and development of the national platform "Digital Agriculture" should be supported by updated basic legislation.
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Hutchinson, M. L., J. E. L. Corry, and R. H. Madden. A review of the impact of food processing on antimicrobial-resistant bacteria in secondary processed meats and meat products. Food Standards Agency, October 2020. http://dx.doi.org/10.46756/sci.fsa.bxn990.

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For meat and meat products, secondary processes are those that relate to the downstream of the primary chilling of carcasses. Secondary processes include maturation chilling, deboning, portioning, mincing and other operations such as thermal processing (cooking) that create fresh meat, meat preparations and ready-to-eat meat products. This review systematically identified and summarised information relating to antimicrobial resistance (AMR) during the manufacture of secondary processed meatand meat products (SPMMP). Systematic searching of eight literature databases was undertaken and the resultantpapers were appraised for relevance to AMR and SPMMP. Consideration was made that the appraisal scores, undertaken by different reviewers, were consistent. Appraisal reduced the 11,000 initially identified documents to 74, which indicated that literature relating to AMR and SPMMP was not plentiful. A wide range of laboratory methods and breakpoint values (i.e. the concentration of antimicrobial used to assess sensitivity, tolerance or resistance) were used for the isolation of AMR bacteria.The identified papers provided evidence that AMR bacteria could be routinely isolated from SPMMP. There was no evidence that either confirmed or refuted that genetic materials capable of increasing AMR in non-AMR bacteria were present unprotected (i.e. outside of a cell or a capsid) in SPMMP. Statistical analyses were not straightforward because different authors used different laboratory methodologies.However, analyses using antibiotic organised into broadly-related groups indicated that Enterobacteriaceaeresistant to third generation cephalosporins might be an area of upcoming concern in SPMMP. The effective treatment of patients infected with Enterobacteriaceaeresistant to cephalosporins are a known clinical issue. No AMR associations with geography were observed and most of the publications identified tended to be from Europe and the far east.AMR Listeria monocytogenes and lactic acid bacteria could be tolerant to cleaning and disinfection in secondary processing environments. The basis of the tolerance could be genetic (e.g. efflux pumps) or environmental (e.g. biofilm growth). Persistent, plant resident, AMR L. monocytogenes were shown by one study to be the source of final product contamination. 4 AMR genes can be present in bacterial cultures used for the manufacture of fermented SPMMP. Furthermore, there was broad evidence that AMR loci could be transferred during meat fermentation, with refrigeration temperatures curtailing transfer rates. Given the potential for AMR transfer, it may be prudent to advise food business operators (FBOs) to use fermentation starter cultures that are AMR-free or not contained within easily mobilisable genetic elements. Thermal processing was seen to be the only secondary processing stage that served as a critical control point for numbers of AMR bacteria. There were significant linkages between some AMR genes in Salmonella. Quaternary ammonium compound (QAC) resistance genes were associated with copper, tetracycline and sulphonamide resistance by virtue of co-location on the same plasmid. No evidence was found that either supported or refuted that there was any association between AMR genes and genes that encoded an altered stress response or enhanced the survival of AMR bacteria exposed to harmful environmental conditions.
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Aromolaran, Adebayo, Milu Muyanga, Thomas Jayne, Abiodun E. Obayelu, Titus Awokuse, Omotoso O. Ogunmola, and Fadlullah O. Issa. Drivers of Market-Oriented Land Use Decisions Among Farm Households in Nigeria. Institute of Development Studies (IDS), November 2020. http://dx.doi.org/10.19088/apra.2020.012.

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In recent times, the Nigerian Government has devised strategies aimed at intensifying smallholder transformation for enhanced food security, employment creation and poverty reduction. However, despite these efforts, the process of agricultural commercialisation in Nigeria has not progressed as fast as expected. Consequently, this study examines agricultural commercialisation in Nigeria with the aim of establishing factors that are constraining commercialisation and identifying potential policy levers that can be used to fast-track the process
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Cao, Shoufeng, Uwe Dulleck, Warwick Powell, Charles Turner-Morris, Valeri Natanelov, and Marcus Foth. BeefLedger blockchain-credentialed beef exports to China: Early consumer insights. Queensland University of Technology, May 2020. http://dx.doi.org/10.5204/rep.eprints.200267.

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The BeefLedger Export Smart Contracts project is a collaborative research study between BeefLedger Ltd and QUT co-funded by the Food Agility CRC. This project exists to deliver economic value to those involved in the production, export and consumption of Australian beef to China through: (1) reduced information asymmetry; (2) streamlined compliance processes, and; (3) developing and accessing new data-driven value drivers, through the deployment of decentralised ledger technologies and associated governance systems. This report presents early insights from a survey deployed to Chinese consumers in Nov/Dec 2019 exploring attitudes and preferences about blockchain-credentialed beef exports to China. Our results show that most local and foreign consumers were willing to pay more than the reference price for a BeefLedger branded Australian cut and packed Sirloin steak at the same weight. Although considered superior over Chinese processed Australian beef products, the Chinese market were sceptical that the beef they buy was really from Australia, expressing low trust in Australian label and traceability information. Despite lower trust, most survey respondents were willing to pay more for traceability supported Australian beef, potentially because including this information provided an additional sense of safety. Therefore, traceability information should be provided to consumers, as it can add a competitive advantage over products without traceability.
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