Journal articles: '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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BLAND, P. W. "Gut epithelium: food processor for the mucosal immune system?" Gut 42, no. 4 (April 1, 1998): 455–56. http://dx.doi.org/10.1136/gut.42.4.455.

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PAȘCA, Claudia, Aurelia COROIAN, and Sonia SOCACI. "Risks and Benefits of Food Additives - Review." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Animal Science and Biotechnologies 75, no. 2 (December 16, 2018): 71. http://dx.doi.org/10.15835/buasvmcn-asb:2018.0026.

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Food additives are substances of natural or synthetic origin, which are added to foods to serve a certain technological or sensory function, for example, to counter food perishability and bacterial degradation, give or restore color or impart flavor to foods.These additives generally provide some type of benefit for the food producer, processor or consumer. For example: acids that may be added to prevent the growth of microorganisms that cause spoilage may also prevent the growth of microorganisms that can cause foodborne illness. Some additives are directly added to food and ingredients, while others are added indirectly through contact with packaging materials as are, for example the preservatives BHA and BHT on the inside of breakfast cereal bags.The benefit of some food additives is enhancing health status or prevents disease; most benefits reflect economic considerations for food processors and sensory attributes and convenience for consumer.

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Darmadi, Ni Made, Dewa Gede Semara Edi, and I. Made Kawan. "The Improvement of Food Quality and Safety of Fish Skin Crackers in Serangan Bali." International Research Journal of Engineering, IT & Scientific Research 3, no. 6 (November 27, 2017): 119. http://dx.doi.org/10.21744/irjeis.v3i6.578.

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Indonesia’s government is attempting to improve the leading economic sectors such as the fishing industry, together with its processed products that could strengthen the national economy. Therefore, small industries should be able to improve the quality and security of their products for consumers’ assurance. Fish Skin Cracker is one of the products from domestic industry in Serangan, Bali, which made from Tuna and Shark. Those kinds of crackers are processed by adding spices, in which the spices would be different among processors and result in different quality. This research was aimed to investigate the best-quality fish skin cracker among the processors, based on the microbiological, chemical, and organoleptic analyzes. This research used Descriptive Method. Based on the results of analyzes, it was discovered that the best Tuna Skin Crackers were those from processor number 2 with values of quality analyzes; Moisture Content 6.1%, Ash Content 0.04%, Protein Content 59.33%, Fat Content 25.98%, TVB 14.21mg N %, TMA 7.45mg N%, Micro Analysis 4.9 x 104 Colony/gr, Organoleptic rates: texture 6, taste 7, aroma 6, and color 6. Processor number 2 used garlic, salt, and flavor enhancer as the seasoning. Meanwhile, the best Shark Skin Crackers were those from Processor number 5 with values of quality analyzes; Moisture Content 9.3%, Ash Content 0.04%, Protein Content 86.94%, Fat Content 3.7%, TVB 20.08mg N%, TMA 10.64mg N%, Micro Analysis 2.1 x 104 colony/gr, Organoleptic rates: texture 6, taste 6, smell 6, and color 6. Processor number 5 used garlic, coriander, turmeric, flavor enhancer, and lime juice as the seasoning.

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Dorsey, Sarah, and Michael Boland. "The Impact of Integration Strategies on Food Business Firm Value." Journal of Agricultural and Applied Economics 41, no. 3 (December 2009): 585–98. http://dx.doi.org/10.1017/s1074070800003084.

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The objective of this study is to analyze whether a discount or premium exists for coordination strategies in food processing, wholesale grocery, retail supermarkets, and restaurants. Significant premiums are found for food processor and restaurant vertical integration or diversification strategies. Significant discounts are found for food wholesaler and retail supermarket integration or diversification strategies. Food processors are found to be integrating toward retail supermarkets during this time period.

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Beebe, Roberta M., Eric Lay, and Sylvan Eisenberg. "Homogeneity of Meats Prepared for Analysis with a Commercial Food Processor: Collaborative Study." Journal of AOAC INTERNATIONAL 72, no. 5 (September 1, 1989): 777–83. http://dx.doi.org/10.1093/jaoac/72.5.777.

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Abstract The food processor was evaluated as an alternative to the food chopper and bowl cutter for preparing meat samples for analysis in AOAC procedure 24.001. Samples of 6 meat types—cooked sausage, pork sausage, canned ham, hamburger, water-added ham, and smoked ham—were distributed to 9 laboratories for preparation using a food processor. The resulting 54 samples were sent to a USDA-accredited laboratory for analysis in triplicate for moisture, protein, and fat. Standard deviations and their 95% confidence intervals calculated for the analytical results were compared with USDA Performance Standards. With few exceptions, the upper limits were lower than the Performance Standards and for the exceptions, the intervals included the Performance Standards. By these criteria, the food processor is as effective in preparing homogeneous samples as the preparation procedures used to set the Performance Standards. Collaborators found the processor faster to use and easier to clean than the food chopper. Use of the food processor has received interim approval as an alternative to the food chopper or bowl cutter in AOAC procedure 24.001 for preparing meat samples for analysis.

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SAUCIER, OLIVIA R., ROBERT L. PARSONS, and SHOSHANAH INWOOD. "Redefining the Farmer-Processor Relationship: The Story of Organic Cow." Enterprise & Society 17, no. 2 (March 15, 2016): 358–92. http://dx.doi.org/10.1017/eso.2015.85.

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This article examines, from the viewpoint of a core group of Vermont milk producers, the period in the mid-1990s when organic dairy became mainstream. We look at the rise and subsequent takeover of one of the first organic milk-processing companies, The Organic Cow of Vermont, through the eyes of the farmers involved. In so doing, we provide needed perspective on the role of food producers working in industries subject to growth and consolidation. As producers of a commodity that grew out of the conventional system, organic dairy farmers faced unique choices that set them apart from other organic producers at that time. We demonstrate that the market for organic milk and dairy provided the opportunity for a new kind of farmer-processor relationship in which producers were supported through stable pay-prices and an intimate business relationship with processors. This article challenges the idea that the organic dairy industry was built by corporations trying to profit from booming consumer demand for organic foods and offers important contributions to debates surrounding the growth and conventionalization of organic food systems.

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Reddy, B. Ramachendra, P. K. Mandal, S. Kasthuri, S. Venugopal, and U. K. Pal. "Giriraja Spent Hen Meat Patties Prepared by Using Food Processor." Journal of Meat Science 13, no. 2 (2018): 6. http://dx.doi.org/10.5958/2581-6616.2018.00013.0.

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Shonkwiler, J. S., and T. G. Taylor. "Food Processor Price Behavior: Firm‐Level Evidence of Sticky Prices." American Journal of Agricultural Economics 70, no. 2 (May 1988): 239–44. http://dx.doi.org/10.2307/1242063.

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Haefner, James W. "Food-web simulation on parallel computers: Inter-processor communication benchmarks." Ecological Modelling 54, no. 1-2 (May 1991): 73–79. http://dx.doi.org/10.1016/0304-3800(91)90099-m.

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Jones, G. M. "Impact on Producer and Processor." Journal of Dairy Science 69, no. 6 (June 1986): 1699–707. http://dx.doi.org/10.3168/jds.s0022-0302(86)80589-6.

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MILLER, STEVEN R., JOHN MANN, JUDITH BARRY, TOM KALCHIK, RICH PIROG, and MICHAEL W. HAMM. "A REPLICABLE MODEL FOR VALUING LOCAL FOOD SYSTEMS." Journal of Agricultural and Applied Economics 47, no. 4 (September 2, 2015): 441–61. http://dx.doi.org/10.1017/aae.2015.19.

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AbstractWe use the underlying data of the IMPLAN Pro 3.0 regional economic simulation model to estimate the current economic contribution of Michigan's local food system and explore the chain of transactions giving rise to consumption of locally sourced goods from producer to processor to consumption. The proposed methodology includes both unprocessed and processed foods in the estimation of the local food system's economic value. The model also provides a replicable and consistent approach to estimating the value of local food systems within regional and state economies.

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Smoluk-Sikorska, Joanna. "SUPPLY SOURCES OF ORGANIC FOOD PROCESSING COMPANIES IN POLAND." Annals of the Polish Association of Agricultural and Agribusiness Economists XIII, no. 1 (March 3, 2021): 74–84. http://dx.doi.org/10.5604/01.3001.0014.7846.

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The paper’s objective was to define the main supply sources of organic food processing companies and the barriers occurring in the process of raw produce acquisition. Therefore, in 2019, a survey on organic food processing enterprises was carried out. The survey among 55 processing companies concerned supply in raw organic produce, sales channels, and collaboration within the organic food supply chain. The research results show that the providers of organic food processors are mostly farmers and, to a lesser extent – intermediaries. In the process of provider selection, what is most important for processors are the quality and availability of agricultural products as well as the trust and credibility of a producer. In their opinion, the most important problems occurring in organic food processing are irregularity of deliveries and an inadequate amount of raw produce supplied. Consequently, a number of processors import part of the raw material needed for their production. Therefore, in order to improve the functioning of the processing sphere, measures in the area of farmer and processor collaboration and the improvement of the distribution system need to be introduced or intensified.

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Schulze, B., C. Wocken, and A. Spiller. "Relationship quality in agri-food chains: Supplier management in the German pork and dairy sector." Journal on Chain and Network Science 6, no. 1 (June 1, 2006): 55–68. http://dx.doi.org/10.3920/jcns2006.x065.

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In this paper we develop a measurement scale for relationship quality in procurement which provides a management tool for agribusiness companies to evaluate their supply chain basis. In agribusiness, processors are often confronted with thousands of small farmer-suppliers. According to findings from several research streams, we argue that relationship quality must be conceptualised as a construct comprising satisfaction, trust, and commitment. We test our model for the German dairy and pork chains, thereby providing new insights into the critical success factors of initiating and maintaining relationships with agricultural suppliers. Relationship quality is determined by a number of factors. Though there are differences between the industries in question, we find some parallels in the factors explaining relationship quality. It is surprising that farmer orientation of the processor and perception of management competence by the farmer are more important than price satisfaction. Thus, understanding farmers' problems as well as better communication with the supplier are more relevant than the perceived price. Moreover, the data show that relationship quality affects willingness to co-operate more closely with the processor. Buyer-switching-behaviour can be reduced significantly. From these findings we draw some advice for processors to improve collaboration by means of supplier relationship management.

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Jogunuri, Sravankumar, Navneet kumar, Farid Gayasoddin Sayyad, Valand Pinakin, and Vishal Patel. "PERFORMANCE EVALUATION OF MULTI-PURPOSE MIXED-MODE CABINET SOLAR FOOD PROCESSOR(MCSFP)." Current Agriculture Research Journal 5, no. 3 (December 19, 2017): 404–13. http://dx.doi.org/10.12944/carj.5.3.21.

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A Multi-Purpose Solar Food Processor (MCSFP) was developed to carryout both cooking and drying operations simultaneously. MCSFP was tested in three different modes of operations ie., for fenugreek leaves drying (M1) and for cooking of rice separately (M2) and drying of fenugreek and cooking of rice together(M3). The maximum temperature difference attained between ambient air and MCSFP dryer and cooker was 23°C and 36.5°C respectively. The temperatures attained are well suited for drying of fenugreek leaves and cooking rice.

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Verbunt, J. P. M. "Noise Reduction in a Food Processor Using a Double-Fan Electric Motor." Noise Control Engineering Journal 39, no. 3 (1992): 103. http://dx.doi.org/10.3397/1.2827823.

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Lin, Ying-Tzu. "FOOD PROCESSOR WITH RECOGNITION ABILITY OF EMOTION-RELATED INFORMATION AND EMOTIONAL SIGNALS." Journal of the Acoustical Society of America 134, no. 2 (2013): 1439. http://dx.doi.org/10.1121/1.4817628.

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Shortt, Colette. "The FOOD PROCESSOR II nutrition & diet analysis system version 3.04 plus." Trends in Food Science & Technology 2 (January 1991): 74–75. http://dx.doi.org/10.1016/0924-2244(91)90627-u.

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Lin, Song, Ran Zhang, Zhuang Ma, and Chuan Yang Liu. "Simulation Research on Mixing Structure of Kitchen Waste Biological Processor." Applied Mechanics and Materials 404 (September 2013): 387–92. http://dx.doi.org/10.4028/www.scientific.net/amm.404.387.

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According to analyzing the current situation of kitchen waste treatment, the theory of food waste biological processing is introduced. Meanwhile, the classification, the performance index, the applicable conditions of biological processors mixing structure, and the selection basis of blades are analyzed. The method and process of simulating the fluid field of the kitchen waste biological processor is discussed in the paper with the CFD softwareFluent and the Multiple Reference Frames method (MRF), and research result is applied in our product developed.

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Aselage, John M. "IPM and the mid‐south processor: Some personal observations." Food Reviews International 10, no. 2 (May 1994): 207–14. http://dx.doi.org/10.1080/87559129409540998.

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Norhidayah, A., A. Noriham, and Mohamad Rusop. "Physical and Thermal Properties of Zingiber officinale Rosc. (Ginger) Rhizome Fine Particle as a Function of Grinding System." Advanced Materials Research 832 (November 2013): 527–32. http://dx.doi.org/10.4028/www.scientific.net/amr.832.527.

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In this study,Zingiber officinale(ginger) rhizome fine particles were prepared by using food processor, hammer mill and planetary ball mill and tested for their physical and thermal properties. The physical changes by means of particle size, surface morphology, FT-IR and thermal stability (TGA) were investigated. The size reduction method had a distinct effect on physical and thermal properties of ginger rhizome tested. Average particle size of ginger rhizome after using food processor and hammer mill was around 50µm and 20µm respectively while after using planetary ball mill the ginger rhizome was successfully reduced to nanoscale (222.3 nm). Higher degree of granule surface fractured was observed as a result of a planetary ball milling process based on FESEM images. There were also some notable differences of FT-IR spectra detected. By comparing the spectra, the stretching vibration peak of OH at 3292 cm-1[U1]and the symmetric stretching vibration peak of the NO2and C=C at 1369 – 1639.51cm-1 for ginger rhizome ground using food processor were disappeared. Yet, presence of possibly strong alkenes group (in the range 2850 – 2970cm-1) were observed in all samples tested. Ginger rhizome particles obtained from hammer milling process were found to be more stable to thermal effect where the decomposed temperature was 276.64°C as compared to samples milling using food processor and planetary ball mill. These results would provide useful insight for exploring the potential applications of ginger rhizome fine powder as functional food ingredient as well as in pharmaceutical applications. [U1]Check typing of superscript.

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Ali, M. Sher, and Evan T. Phillippo. "Simultaneous Determination of Ascorbic, Dehydroascorbic, Isoascorbic, and Dehydroisoascorbic Acids in Meat-Based Food Products by Liquid Chromatography with Postcolumn Fluorescence Detection: A Method Extension." Journal of AOAC INTERNATIONAL 79, no. 3 (May 1, 1996): 803–8. http://dx.doi.org/10.1093/jaoac/79.3.803.

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Abstract A simple and rapid liquid chromatographic (LC) method for determining ascorbic, dehydroascorbic, isoascorbic, and dehydroisoascorbic acids in mostly single-component food products was evaluated for use in analysis of multicomponent meatbased food products such as TV dinners. Groundbeef samples were used as blanks for repeatability studies. Samples were fortified with 5,10,20, and 40 ppm of mixed standards of ascorbic acid and isoascorbic acid. Means of 12 recoveries at 4 levels of fortification were 102.5 and 83.5%, respectively, for ascorbic acid and isoascorbic acid, with coefficients of variation of 6.7 and 15.2%, respectively. TV dinner products (21 samples) from a local grocery store were analyzed for vitamin C content. Samples prepared with a commercial food processor and a food grinder were compared. The commercial food processor was more capable than the food grinder in producing a homogeneous sample, which is critical to the method.

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Heiland, Wolfgang K., Richard P. Konstance, Joseph F. Flanagan, James C. Craig, and V. H. Holsinger. "Design and Operation of an Experimental Cheese Processor." Journal of Dairy Science 71, no. 9 (September 1988): 2388–94. http://dx.doi.org/10.3168/jds.s0022-0302(88)79823-9.

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Lan, Yu Jing, Yu De Liu, Yi Jian Sheng, Wen Tian Shi, Yuan Zhang, and Yang Liu. "The Research of Biological Reaction Food Waste Disposal Equipment." Applied Mechanics and Materials 109 (October 2011): 65–69. http://dx.doi.org/10.4028/www.scientific.net/amm.109.65.

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Food waste is rich in nutrients. It can be disposed safely by biotechnology, which can make a contribution to environment, and avoid wasting resources. The bio-reactive food waste disposal processor basing on aerobic composting technology is designed in the research. The miniaturization and practical of it can be realized by studying its integrated form and structural components.

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de la Fuente, Santiago Rodríguez, M. Isabel García Clemente, and Rafael Méndez Cavanillas. "Teaching computer architecture with a new superscalar processor emulator." ACM SIGCSE Bulletin 31, no. 3 (September 1999): 99–102. http://dx.doi.org/10.1145/384267.305881.

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Theophilus, Miller, Oldewage-Theron, and Dawson. "The Winning Weaning Food (WWF): The Development of a Complementary Food for Food-Insecure Infants and Young Children in Malawi." Nutrients 11, no. 10 (September 25, 2019): 2292. http://dx.doi.org/10.3390/nu11102292.

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Growing evidence exists for the benefits of adequate infant and young children feeding (IYCF) practices at the weaning stage (≥ 6 months), including optimal growth, building the immune system, cognitive development, healthy food preferences, and reduced mortality and morbidity rates. However, these outcomes are not universally experienced. To ensure that a developing country such as Malawi, where recent studies have shown high rates of food insecurity and malnutrition benefits from adequate IYCF, five nutrient-dense complementary foods (Recipes 1 to 5) were developed. Standardized food processing techniques were used in the preparation and combination of Malawian indigenous food samples. The developed food recipes were assessed for nutrient density and cultural acceptability through sensory evaluations. Recipe 5 emerged as the winning weaning food (WWF), with an overall acceptability rate of 65% (mean score of 5.82 ± 0.87). Unlike theoretical analysis with the ESHA Food Processor, statistical analysis did not show that Recipe 5 met the Codex Alimentarius recommendations for macro- and micronutrients. However, it showed that the micronutrient recommendations for iron (p = 0.0001; 95%CI) and zinc (p = 1.00; 95%CI) were partially met, but not those for calcium and vitamins A and D. The prototype and outcome of this pilot study will be invaluable for interventions aimed at combating food insecurity and malnutrition in Malawi.

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Song, De Yu, and Song Lin. "The Stirring and Heating CFD Simulation Strategic Research on Food Waste Biological Treatment Processor." Applied Mechanics and Materials 268-270 (December 2012): 992–96. http://dx.doi.org/10.4028/www.scientific.net/amm.268-270.992.

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By analysis the physics parameter of food waste, considering about using CFD technology for the stirring and heating simulation strategic research, guides the stirring structure and heating effect design.Focus on the three layers horizontal paddle Stirring processor’s dealing process for the entity modeling, and considering using MRF method, choosing the Low-Re RNG-κ-ε turbulent mode, heating from the surround of the equipment, meanwhile by insert one solar heat pipe into the middle shaft for the simulation strategic research. The research has actual guidance significance on how to improve the processing efficiency.

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Belaya, Vera, and Jon Henrich Hanf. "Power and Conflict in Processor-Supplier Relationships: Empirical Evidence from Russian Agri-Food Business." Supply Chain Forum: An International Journal 15, no. 2 (January 2014): 60–80. http://dx.doi.org/10.1080/16258312.2014.11517342.

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Harlalka, Akshay, C. D. Naiju, Mukund Nilakantan Janardhanan, and Izabela Nielsen. "Redesign of an in-market food processor for manufacturing cost reduction using DFMA methodology." Production & Manufacturing Research 4, no. 1 (January 2016): 209–27. http://dx.doi.org/10.1080/21693277.2016.1261052.

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Voit, D. C., M. R. Santos, and R. Paul Singh. "Development of a multipurpose fruit and vegetable processor for a manned mission to Mars." Journal of Food Engineering 77, no. 2 (November 2006): 230–38. http://dx.doi.org/10.1016/j.jfoodeng.2005.06.035.

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Williams⁎, J. B., A. F. Hood, and E. L. Griswold. "Producer and processor knowledge enhancement of food defense and traceability as a result of training." Meat Science 96, no. 1 (January 2014): 490. http://dx.doi.org/10.1016/j.meatsci.2013.07.146.

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Krawczak, Marcin. "PRICE TRANSMISSION IN SELECTED AGRI-FOOD CHAINS." Annals of the Polish Association of Agricultural and Agribusiness Economists XIX, no. 3 (August 22, 2017): 156–60. http://dx.doi.org/10.5604/01.3001.0010.3239.

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The method used to test the price transmission is the ARDL models for four pork products (pork chops, bacon, ham, and ham) at various stages of the marketing chain. The asymmetry in price transmission was also investigated using the Balke et al. Model. The strongest transmission occurred between the price of the processor and the price of the raw material. The most important thing in the evolution of product prices at any stage has been delayed by one month’s reaction to changes in prices. Asymmetry was present only for variable parts and their delays, generally positive.

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Marisdayana, Rara, Putri Sahara Harahap, and Hesty Yosefin. "TEKNIK PENCUCIAN ALAT MAKAN, PERSONAL HYGIENE TERHADAP KONTAMINASI BAKTERI PADA ALAT MAKAN." Jurnal Endurance 2, no. 3 (October 13, 2017): 376. http://dx.doi.org/10.22216/jen.v2i3.2052.

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The food is a important thing in the human life, because the food have fungtion give the power or energy in body, build the new body tissues. Opportunity happenstance of food contamination can happen at every preparation food step. The human factor or food processor has a big important influence in food preparation because the food processor can displace bacterio of E.coli to food and than the instruments as plate is the one of the important factor that can motivate spreading if deases.This research was the quantitative with cross sectional design, that purpose to know relationship between personal hygiene and technique of washing plate toward contamination of bacteria on the plate that use by the food stall at Traditional Market of Angso Duo Jambi City. The technique of take sample with quota sampling as many as 30 food stalls and datum was tested by chi-sqaure test. The results of the analysis found no relationship between washing techniques and personal hygiene to the number of germs in the cutlery used by food vendors Angso Duo Market Jambi City with a value of 1,000 pp.

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김정현. "Design and control of automatic open-close mechanism for Food Compression Processor using Pressure Estimation." Journal of the Korean Society of Mechanical Technology 12, no. 4 (December 2010): 75–80. http://dx.doi.org/10.17958/ksmt.12.4.201012.75.

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Rembisz, Włodzimierz Rembisz. "DETERMINING THE ACCEPTABLE PRICE LEVEL FOR AGRI-FOOD PRODUCTS AND THE CHOICE OF THE PROCESSOR." Zagadnienia Ekonomiki Rolnej / Problems of Agricultural Economics 368, no. 3 (September 23, 2021): 95–124. http://dx.doi.org/10.30858/zer/138223.

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KHAN, ANISA S., KARLA GEORGES, SAED RAHAMAN, WOUBIT ABDELA, and ABIODUN A. ADESIYUN. "Antimicrobial Resistance of Salmonella Isolates Recovered from Chickens Sold at Retail Outlets in Trinidad." Journal of Food Protection 81, no. 11 (October 22, 2018): 1880–89. http://dx.doi.org/10.4315/0362-028x.jfp-18-223.

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ABSTRACT This study determined the frequency of resistance of 135 isolates of Salmonella, including 15 serotypes recovered from chickens purchased from retail outlets (cottage processors and supermarkets) across Trinidad. Resistance to 16 antimicrobial agents was determined by using the disk diffusion method. Resistance among the isolates was related to the type of retail outlet, location of outlets, type of sample, and isolate serotype. Overall, all isolates exhibited resistance to one or more of the 16 antimicrobial agents tested. All isolates were sensitive to cefoxitin and norfloxacin, with the overall frequency of resistance ranging from 1.1% (sulfamethoxazole-trimethoprim) to 100.0% (ceftiofur and doxycycline). The frequency of resistance to tetracycline, ampicillin, ceftriaxone, amoxycillin–clavulanic acid, and chloramphenicol was significantly (P < 0.05) higher in isolates recovered from cottage processor outlets compared with those from supermarkets. The frequency of resistance to antimicrobial agents was significantly different only to kanamycin (P = 0.046) and enrofloxacin (P = 0.000) across seven counties in Trinidad). Regarding sample presentation (whole versus parts), the frequency of resistance was only significantly higher to gentamicin (P = 0.039) for chicken part isolates from cottage processor and to only tetracycline (P = 0.034) for isolates from whole carcasses from supermarkets. All the 135 Salmonella isolates exhibited multidrug resistance patterns. The high frequency of resistance to seven antimicrobial agents (erythromycin, streptomycin, ceftiofur, doxycycline, kanamycin, tetracycline, and ampicillin), some used in the poultry industry, coupled with the occurrence of multidrug resistance, may have potential therapeutic implications for broiler farmers in Trinidad.

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Hillam, Bruce P. "Integrating an array processor into a “hands on” computer science curriculum." ACM SIGCSE Bulletin 22, no. 2 (June 1990): 11–14. http://dx.doi.org/10.1145/126445.126448.

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Walkom, S. F., G. E. Gardner, F. Anderson, A. Williams, and D. J. Brown. "Capturing lean distribution in lamb carcases is of more value to the processor than the breeder." Meat Science 181 (November 2021): 108524. http://dx.doi.org/10.1016/j.meatsci.2021.108524.

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Alkurd, Refa’at, Hamed R. Takruri, and Amira M. Amr. "Trends of Energy and Macronutrients Intakes in Jordan as Obtained by Household Expenditure and Income Surveys." Journal of Agricultural Science 11, no. 1 (December 15, 2018): 191. http://dx.doi.org/10.5539/jas.v11n1p191.

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Jordan has encountered changes in demographic and food consumption patterns during the last few decades as a result of the nutrition transition and westernized food habits. This paper aims to evaluate the trends in energy and macronutrient intakes in Jordan based on the data of Jordan Household Expenditure and Income Surveys (JHEIS) 1992-2010. The amounts of consumed food items were analyzed to estimate the intakes of energy and macronutrients for different governorates using (Food Processor SQL Nutrition and Fitness Software, 2010). The average estimated annual per capita intake (kg) for different food groups in the 2010 survey was the lowest since 1992 for legumes and oils and fats, whereas it was the highest for dairy products and eggs. The 2010 percentage of energy contribution of the food groups was the highest for meat and poultry, fish, and dairy products and eggs; whereas it was the lowest for grains, legumes, and fruits and vegetables. Additionally, there was a trend of increased energy intake in 2010 in comparison with previous JHEIS data. Energy intake of Jordanians has increased in 2010 as compared with average energy intake obtained in previous JHEIS surveys since 1992. In addition, the consumption of foods of animal-origin was increased, whereas the consumption of foods of plant-origin was decreased.

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Evenson, Alexa, and Betsy Berens. "Accuracy of Nutrient Intake Values From Four Popular Nutrition Tracking Apps." Current Developments in Nutrition 5, Supplement_2 (June 2021): 972. http://dx.doi.org/10.1093/cdn/nzab051_016.

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Abstract Objectives To assess the accuracy of nutrient intake values from four popular nutrition tracking apps including, MyFitnessPal, MyNetDiary, SparkPeople, and Cronometer, compared to ESHA-Food Processor. Methods One-day food records were obtained from 30 students in an introductory nutrition course. After demonstrating inter-rater reliability (ICC > 0.90), food records were entered by two researchers into ESHA-Food Processor, MyFitnessPal (MFP), My Net Diary (MND), Spark People(SP), and Cronometer (CR) apps to determine nutrient intake values. Wilcoxon sign rank test and Spearman correlation coefficients were used to analyze the data comparing the apps to ESHA. Results Energy intake values were significantly lower for MFP (P = 0.002), MND (P = 0.002), SP (P = 0.003); but not for CR (P > 0.05) when compared to ESHA. Fat intake values were significantly lower for MFP (P = 0.003), MND (P = 0.003), SP (P = 0.006), but not CR (P = 0.249). Carbohydrate intake values were significantly lower for MFP (P = 0.005), MND (P = 0.002), SP (P = 0.004), and CR (P = 0.026) when compared to ESHA. There were no differences in protein or fiber intake values between any of the apps compared to ESHA (P > .05). Sodium intake values were lower for MFP (P < 0.001), MND (P = 0.014), and CR (P = 0.019) compared to ESHA, while SP did not estimate sodium intake. Conclusions A majority of the nutrition tracking apps calculated lower energy values and lower intake values of multiple nutrients compared to ESHA-Food processor. Users of the popular nutrition tracking apps, including consumers, educators, and researchers, should be aware of the significant differences in nutrient intake calculations as energy and many nutrients could be under-reported. Funding Sources No funding was provided.

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LASCANO ALCOSER, V. H., A. G. J. VELTHUIS, L. A. P. HOOGENBOOM, and H. J. van der FELS-KLERX. "Financial Impact of a Dioxin Incident in the Dutch Dairy Chain." Journal of Food Protection 74, no. 6 (June 1, 2011): 967–79. http://dx.doi.org/10.4315/0362-028x.jfp-10-350.

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The aim of this study was to quantify the financial consequences of a milk-dioxin crisis on the stages of the dairy chain involved. The milk dioxin contamination impact model was designed for this purpose and also was used to estimate the net costs of control measures limiting the impact. Results obtained based on the assumption of the worst-case scenario in which the entire daily production of each business unit from feed supplier to milk processor is contaminated suggested that the financial impact of one dioxin incident would be €141.2 million. Another assumption was that the dioxin contamination started at one feed processing plant and was detected 2 weeks after initial contamination (the high-risk period), which would result in the involvement of 714 dairy farms, 26 milk processors, and 2,664 retailers. The stages of the chain that contributed most to the total net costs were the milk processor (76.9%) and the dairy farm (20.5%). If the high-risk period were shorter, i.e., 3 days, the estimated total financial impact decreases to €10.9 million. Thus, early detection of the contamination is crucial for decreasing the number of food businesses involved and lowering the total financial impact. The most influential inputs of the model were the sale price of milk at the processing stage, the daily amount of milk processed per processing plant, the farm-blocking period, and the daily amount of milk produced per farm. However, the effect of these inputs on the total financial impact was less than 10.0%. These results can be used to establish priorities in the application of control measures to limit the financial and public health impacts of a possible food safety incident.

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Journal articles on the topic 'Food processor'

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