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Dissertations / Theses on the topic 'Food product'
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1
Kussad, Ahmad Adnan. "High speed product positioning of compliant food products for packaging." Thesis, University of Salford, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.261612.
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Misner, Scottie, Carol Curtis, and Ralph Meer. "Food Product Dating and Storage Times." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2006. http://hdl.handle.net/10150/146453.
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2 pp.<br>With the exception of infant formula and baby food, product dating is not required by federal regulations. There is no uniform system used for food dating by manufacturers in the U.S. Although dating of some foods is required by more than 20 states, some states do not require any date codes. This publication is a brief guide for how to read food dating, which includes; types of dates, safety after dates expire, changing dates, dating of infant formula and baby food, can codes, dates on egg cartons, and storage times.
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Armstrong, Florian Traci L., and Scottie Misner. "Food Product Dating and Storage Times." College of Agriculture, University of Arizona (Tucson, AZ), 2015. http://hdl.handle.net/10150/559563.
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Revised 06/2015; Originally published: 07/2006<br>3 pp.<br>Nutritious food is an important part of individual health and wellness. One way to ensure food is nutritious is to check the date on packages. The date is a guideline to help consumers use food when it is at its peak quality or before spoilage begins. Proper storage conditions and times are also essential in keeping healthy food safe to consume.
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Li, Cheng-Ta. "The evaluation of muscle food product quality /." The Ohio State University, 2000. http://rave.ohiolink.edu/etdc/view?acc_num=osu1488203552779385.
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Glauben, Thomas, Kristin Hansen, Jens-Peter Loy, and Christoph Weiss. "Breadth and Depth of Promotional Sales in Food Retailing." Czech Academy of Agricultural Sciences, 2011. http://epub.wu.ac.at/4865/1/Glauben_etal_2011_AGRICECON_Breadth%2Dand%2Ddepth%2Dof%2Dpromotional%2Dsales.pdf.
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Temporary price reductions (sales) as a means of promotion have become an increasingly important tool in the marketing mix of food retailers around the world. This paper investigates the retailers' pricing strategy by explicitly accounting for the multi-product nature of retailing. We find that retailers systematically adjust the breadth and depth of sales over time and they respond aggressively to their rivals' promotional activities. Finally, the breadth and depth of sales are found to be substitutes in the set of the available strategies to increase the store traffic. (authors' abstract)
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Jelenchik, Jaime Lynn. "Producing a product, consuming values: food films' critique of America's industrialized food system." Thesis, Montana State University, 2008. http://etd.lib.montana.edu/etd/2008/jelenchik/JelenchikJ1208.pdf.
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In this thesis, I examine three films that construct a particular social critique of how Americans relate to food in contemporary society. I examine the documentary films King Corn and Super Size Me because they incorporate a unique depiction of America's industrialized food system and Americans' relationship to food. I analyze the fiction film Big Night because its depiction of recent Italian immigrants' relationship to food serves to expose the contrasting values that Americans have with regards to food, therefore providing insight into contemporary American food culture. Big Night represents food as a cultural construct, embedding it in a traditional narrative structure in order to portray the conflicting ideologies that surrounded food preparation and eating in post-WWII America. In contrast, the documentary film King Corn incorporates a scientific representation of food by highlighting a series of tests and experiments that expose how the industrialized food system has separated consumers from the land, the soil, and their food. Super Size Me combines these two approaches by depicting food as nature and culture, critiquing our industrialized food system through an investigation of fast food's deleterious effect on public health and an exploration of how it has penetrated our public institutions. By using Big Night as a framework for reading King Corn and Super Size Me, we construct an understanding of contemporary American food culture and American taste preferences. An analysis of these three films suggests that there are serious problems with our industrialized food system and the way in which Americans relate to food. After watching Big Night, King Corn, and Super Size Me, I hope that the public is motivated to make informed choices that will support the creation of a healthier, more sustainable food system in our country's foreseeable future and to reconsider the relationship that we have with our food.
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Wappling, Anders. "Consumer evaluations of selected multi-product food bundles." Thesis, University of Ulster, 2011. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.550788.
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Multi-product bundles are defined as two or more different products that are available for purchase as one single product. Multi-product bundling is becoming increasingly common in the food retail market; however research to date on how consumers evaluate multi-product food bundles is limited. Therefore, food choice and product bundle choice were identified as key bodies of knowledge, to which research on this topic could contribute. The aim of the research was: "to investigate how consumers evaluate selected multi-product food bundles" and to fulfil this aim, a mixed method approach was adopted involving a preliminary in-store survey and three main studies encompassing a quantitative questionnaire study (n=452), a quantitative experiment (n= 150) and a qualitative focus group study (n=32), which included a decision-mapping exercise (n=31). In analysing the findings, a factor analysis revealed that consumers take eight factors into account when evaluating selected multi-product food bundles. The most important evaluation factors were centred on the taste and bundle components and bundle convenience. Based on a literature review, a theory-driven model for the relationships between evaluation factors and multi-product food bundle desirability was developed and successfully tested through structural equation modelling. The experiment added that constituent products included in the bundles were found to affect the evaluations to a significant degree. The focus group study underpinned the findings from the two other studies and added that multi-product food bundle evaluation processes generally were sequential and consisted of two to four evaluation stages. A combination of these findings was integrated into a comprehensive model outlining three dimensions of multi-product food bundle evaluations. This research significantly contributes to the knowledge on multi-product bundles and has generated unique information for both product developers and retailers, which could inform future promotional strategies and enable consumer research in relation to the effects of multi- product bundling in the food sector.
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Pable, Anant. "Advanced food product quality planning using integrated quantitative techniques." Diss., Online access via UMI:, 2007.
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Jensen, Emilie. "Measuring cost effectiveness of product wheels in food manufacturing." Thesis, Kansas State University, 2014. http://hdl.handle.net/2097/32786.
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Master of Agribusiness<br>Department of Agricultural Economics<br>Keith Harris<br>The focus of this research is to create a production schedule that will increase capacity while staying within business constraints of shelf life and warehouse space in a industrial food processing environment. The results support that product wheels maximize process responsiveness by lengthening production runs, and increasing safety stock inventory. In doing so, it maintains acceptable customer service levels and minimizes overtime costs.
This study develops a model that simulates the relevant variables impacting the performance of the operation. The results show significant cost reductions are achieved by eliminating changeovers, increasing line capacity, safety stock levels protect against 99% of order variation, and warehouse space is available to house increased cycle stock and safety stock. Given the results on this line, I recommend expanding the model to other food processing locations within the business to further increase capacity and decrease overtime expenses.
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Kerek, Hanna. "Product Similarity Matching for Food Retail using Machine Learning." Thesis, KTH, Matematisk statistik, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-273606.
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Product similarity matching for food retail is studied in this thesis. The goal is to find products that are similar but not necessarily of the same brand which can be used as a replacement product for a product that is out of stock or does not exist in a specific store. The aim of the thesis is to examine which machine learning model that is best suited to perform the product similarity matching. The product data used for training the models were name, description, nutrients, weight and filters (labels, for example organic). Product similarity matching was performed pairwise and the similarity between the products was measured by jaccard distance for text attributes and relative difference for numeric values. Random Forest, Logistic Regression and Support Vector Machines were tested and compared to a baseline. The baseline computed the jaccard distance for the product names and did the classification based on a threshold value of the jaccard distance. The result was measured by accuracy, F-measure and AUC score. Random Forest performed best in terms of all evaluation metrics and Logistic Regression, Random Forest and Support Vector Machines all performed better than the baseline.<br>I den här rapporten studeras produktliknande matchning för livsmedel. Målet är att hitta produkter som är liknande men inte nödvändigtvis har samma märke som kan vara en ersättningsprodukt till en produkt som är slutsåld eller inte säljs i en specifik affär. Syftet med den här rapporten är att undersöka vilken maskininlärningsmodel som är bäst lämpad för att göra produktliknande matchning. Produktdatan som användes för att träna modellerna var namn, beskrivning, näringsvärden, vikt och märkning (exempelvis ekologisk). Produktmatchningen gjordes parvis och likhet mellan produkterna beräknades genom jaccard index för textattribut och relativ differens för numeriska värden. Random Forest, logistisk regression och Support Vector Machines testades och jämfördes mot en baslinje. I baslinjen räknades jaccard index ut enbart för produkternas namn och klassificeringen gjordes genom att använda ett tröskelvärde för jaccard indexet. Resultatet mättes genom noggrannhet, F-measure och AUC. Random Forest presterade bäst sett till alla prestationsmått och logistisk regression, Random Forest och Support Vector Machines gav alla bättre resultat än baslinjen.
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Mehdizadeh, Ali. "Food industry supply chain planning with product quality indicators." Thesis, Imperial College London, 2014. http://hdl.handle.net/10044/1/25335.
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Quantitative supply chain modelling has contributed substantially to a number of fields, such as the automotive industry, logistics and computer hardware. The inherent methods and optimisation techniques could also be explored in relation to the food industry in order to offer potential benefits. One of the major issues of the food industry is to overcome supply seasonality and on-shelf demand. On the shelf demand is the consumer's in store demand which could also be seasonal. Objective of this work is to add flexibility to seasonal products (i.e. soup) in order to meet the on-shelf demand. In order to achieve this, a preparation process is introduced and integrated into the manufacturing system. This process increases the shelf-life of raw materials before starting the production process. This process, however, affects the quality of fresh raw materials and requires energy. Therefore, a supply chain model is developed, which is based on the link between the quality of the raw material and the processing conditions, which have an effect on the process' energy consumption and on the overall product quality. It is challenging to quantify the quality by looking at the processing conditions (degrees of freedom) and by linking it with energy in order to control and optimise the quality and energy consumption for each product. The degrees of freedom are defined differently for each process and state. Therefore, the developed model could be applied to all states and processes in order to generate an optimum solution. Moreover, based on the developed model, we have determined key factors in the whole chain, which are most likely to affect the product quality and consequently overall demand. There are two main quality indicator classes to be optimised, which are both considered in the model: static and time dependent indicators. Also, this work considers three different preparation processes - the air-dry, freeze-dry and freezing process - in order to increase the shelf-life of fresh raw materials and to add flexibility to them. A model based on the interrelationship between the quality and the processing conditions has been developed. This new methodology simplifies and enables the model to find the optimum processing conditions in order to obtain optimum quality across all quality indicators, whilst ensuring minimum energy consumption. This model is later integrated into the supply chain system, where it generates optimum solutions, which are then fed into the supply chain model. The supply chain model optimises the quality in terms of customer satisfaction, energy consumption and wastage of the system linked to environmental issues, and cost, so that the final products are more economical. In this system, both the manufacturing and inventory systems are optimised. This model is later implemented with a real world industrial case study (provided by the industrial collaborator). Two case studies are considered (soya milk and soup) and interestingly enough only one of them (soup) corresponds with this model. The advantage of this model is that it compares the two systems and then establishes which system generates an optimum end product.
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Mamat, Hasmadi. "Role of fat on the structure of strarchy food product." Thesis, University of Nottingham, 2010. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.537661.
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Normansell, Helen Louise. "The novel application of seaweed for functional food product development." Thesis, Manchester Metropolitan University, 2013. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.591091.
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Background: Seaweed is an underutilised food source in Britain, despite being abundant on the surrounding shores, it is only found in localised dishes such as laverbread . Seaweed has been shown to be a source of basic nutrients such as protein and fibre as well as a source of vitamins and minerals. It has been identified as potential source of bioactive compounds including antioxidants. The seaweed Ascophylfum nodosum is an edible brown seaweed common to the British Isles. The main aims of this study were to evaluate if ultrasound-assisted extraction (UAE) was an efficient and environmentally friendly alternative to conventional solvent extraction for extracting antioxidants from of dried Ascophyllum nodosum; to analyse the effect of particle size, agitation and heat treatment on extraction; and to evaluate physical characteristics and consumer acceptability of a bakery product (crackers) containing different levels of the seaweed sample. Methods: The dried seaweed samples were treated at ultrasound amplitudes of 30, 70 and 100~m and compared against conventional solvent extraction. To evaluate impact of heat and time on extraction, samples were heated to 160°C, 180°C, 2000C and 220°C without ultrasound treatment and were treated for periods of 5,10,15 and 20 min. The bioactives were assessed by chemical assays . . To investigate feasibility of inclusion in the UK diet, the seaweed was incorporated into crackers at 5,10,15 and 20% levels with both particle sizes. Results: The investigation found particle size to have a significant impact on the antioxidant capacity with the fine grade (300 - 45~m) Ascophy/lum nodosum producing extracts with higher antioxidant capacity across all amplitudes. It was also observed that the addition of a shaking pre-treatment significantly improved the antioxidant capacity at all amplitudes and with both particle sizes (p<0.05). The use of water as a solvent compared to methanol was found to improve the antioxidant capacity; this was found to be significant across all tests at 70~m amplitude (p<0.05). In all the assays the ultrasound treated extracts showed a significant (p<0.05) improvement upon the control. The ultrasound treatment was shown to have a greater effect on the medium grade (355 - 850 ~m) Ascophyllum nodosum. The addition of heat decreased the antioxidant capacity at all time and temperatures when compared to the control. The colour of the seaweed was shown to change with the addition of heat over a period of time. The crackers produced with the fine grade Ascophyllum nodosum were considered unpalatable across all incorporations, the medium grade scored higher than the fine. The sample with 5% medium grade inclusion showed no significant difference to the control and was considered palatable. Conclusion: Ultrasound has shown to significantly improve the solid liquid extraction bioactive yield from Ascophyllum nodosum. The use of a shaking during the sol id liquid extraction and use of water as a solvent was shown to improve yield . Ascophyllum nodosum has shown potential to be used as an alternative ingredient in cracker production, producing a nutrient rich cracker with increased fibre content and potential bioactive effects. Crackers incorporating 5% Ascophyllum nodosum medium grade were found to be acceptable via sensory evaluation.
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Bogue, Joseph C. "Market-oriented new product development in the Irish food industry." Thesis, University of Newcastle Upon Tyne, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.394637.
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Lindberg, Emma, and Therese Sohlin. "Food recalls in the Food Supply Chain : A qualitative study of different product flows in a retail context." Thesis, Umeå universitet, Företagsekonomi, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-185262.
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The issue of food scandals originating from unsafe food has in recent years caught the attention of the public. Consequently, the number of food recalls has increased, and food retailers and food producers are getting questioned regarding their ability to provide consumers with safe food products. Thus, because the primary responsibility to deal with this problem is the food business operators who have real control over the products within the Food Supply Chain (FSC). Even though food safety has received more interest from academic researchers and practitioners in the latter years, we could identify that previous literature still lacks research on food recalls. In addition, prior research interprets food recalls as generalizable within the FSC and does not have its various product flows in mind. In order to fill the research gap, this study seeks to gain a deeper understanding of food recalls in the context of the different product flows within the FSC from a retailer perspective. Therefore, the purpose of this study was to investigate how the occurrence and the consequences of food recall differ across various product flows within the FSC by focusing on four elements. The elements include the challenges within the FSC to ensure food quality, the reasons behind food recall, the types of food recall, and the consequences they infer. The current study had finally answered the following research question: “How do the occurrence and the consequences of food recalls differ across various product flows within the FSC?” In order to answer the research question and address the purpose of the thesis, a qualitative study was conducted by focusing on Swedish food retailers and conducting interviews with responsible Purchasers within each of the product flows, and additionally, Quality Assurance Managers. The sample of the semi-structured interviews was selected based on the position and experience of food recalls within the retailers. This to assure that the interviewees possessed sufficient insights regarding the studied field to fulfill the purpose of the study and answer its research question. From the gathered data, several themes were derived through the thematic analysis, and the analysis and discussion regarding the elements led us to a conclusion. The result confirmed that the various product flows, and in some cases, even specific products within the flows, need to be taken into consideration when the occurrence and the consequences of food recalls are addressed within the FSC. This is because the different product flows include different products with different characteristics making them more or less complex to handle along the chain and when carrying out food recalls. Even though previous theories assume a general approach, the findings still confirmed the theories regarding the challenges within the FSC to ensure food quality, the reasons behind recalls, the types of recalls, and the consequences the recalls can infer. However, the main differences found between our study and prior research regarding the FSC were that supply chain-related reasons are more commonly related to food reclaims and that environmental consequences are considered an additional consequence of food recalls.
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Misner, Scottie, and Evelyn Whitmer. "Egg and Egg Product Safety and Quality." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2008. http://hdl.handle.net/10150/146664.
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2 pp.<br>Revision of 1997 title by Meer and Misner<br>From 1988 to 1992, 66% of all food-borne illnesses caused by salmonella enteritidis involved eggs or foods containing eggs. Contamination of eggs may occur on the inside as well as the outside of the shell. This article outlines the proper refrigeration, cooking and handling methods to prevent most egg safety problems.
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Smith, Marshall Dean. "A Product Development Study: Rainbow Trout Bologna." DigitalCommons@USU, 1999. https://digitalcommons.usu.edu/etd/5473.
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Mechanically deboned rainbow trout (Oncorhynchus mykiss) was analyzed and then used in texture studies. The meat contained a moderately low amount of fat (10% ± 2%, x ± SD). Pre-deboned meat had more calcium than deboned meat (PIF/=0.37). A combined response model predicted formulations for fish sausage that would closely duplicate the texture of commercially available processed meats. A thermal model was developed that helped verify the thermal properties of rainbow trout. Thermal conductivity was measured (k == 0.48 W/m·K) and specific heat was calculated (Cp= 3200 J/kg·K).
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Oberoi, Usha. "Quality assessment of a service product." Thesis, Bournemouth University, 1989. http://eprints.bournemouth.ac.uk/369/.
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This study brings together two bodies of literature, one concerned with the character of services and the other concerned with the nature of quality, in order to explore the nature and possible forms of measurement of service quality. It uses the conference hotel service product as a vehicle for examining judgements about overall service quality. A systematic approach, through a multi-staged methodology, is evolved by first identifying what the product consists of; secondly by establishing what the evaluative attributes are; thirdly by assessing levels of perceived performance on the evaluative attributes and, crucially, the assessment of the overall performance of the product. By using statistical techniques, the evaluative attributes of perceived net quality are examined. This is achieved by analysing which attributes fulfil minimum requirements and which attributes can increase a positive perception of net quality. In addition, the impact of the attributes on net quality is established. The study shows that the specific product consists of a multi-dimensional combination of attributes in varying degrees. The crucial attribute is shown to be dependability of management and staff. In addition, the study reveals that net quality is not only a reflection of incidents of satistaction with the physical - commodities and performed activities. It also needs to take into consideration human interaction as a component in itself. In a wider context the study gives an indication of how the perceived net quality of a product , with a high degree of an activity component, can be examined.
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Mashayekh, Morteza. "Evaluation of Frogurt: A New Product Prepared by Fermentation of Ice Cream Mix." DigitalCommons@USU, 1988. https://digitalcommons.usu.edu/etd/5349.
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Ice cream mix was fermented with yogurt cultures of Streptococcus thermophilus and Lactobacillus bulgaricus to four different pH's then frozen in a batch ice cream freezer. A consumer panel of 120 people tasted samples of strawberry flavored product with pH's of 4.4, 4.7, 5.1, and 5.4 and commercial frozen yogurt as a standard. Results from the panel were used to predict a preferred pH of 4.9. Another panel of 181 people compared product at pH 4.9 with 10, 15 and 20% strawberry flavoring. There was not a statistically significant difference among levels of flavoring.
Starter culture populations and lactase activity were monitored for one month both in yogurt and in the frozen fermented ice cream mix. Lactase activity and colony counts progressively decreased in refrigerated yogurt at 4°C during the 30-day period. In frozen fermented ice cream mix, lactase activity and colony counts decreased slightly. The fermented ice cream mix can be held frozen for more than one month with active lactase activity, and viable colony counts, but refrigerated yogurt does not have a shelf life of more than one month.
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Hamilton, Victoria N. "DETERMINING MILLENNIAL FOOD BUYING PREFERENCES: BASED ON PRODUCT MARKETING WITH “BUZZWORDS”." UKnowledge, 2018. https://uknowledge.uky.edu/cld_etds/40.
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This research focuses on the importance on the Millennial Generation and their perceptions of food buzzwords. Since the Millennial Generation is the largest group purchasing and preparing their own foods, the food industry is becoming dependent on their buying preferences. A survey reflected the participants’ demographics and their buying preferences based on a series of food buzzwords when they are purchasing foods. Results show the Millennial Generation prefers “local” buzzwords. As the Millennial Generation continues to purchase foods for themselves and their families, it can be expected their choices will encourage others to do the same based on their family shopping factors, social interaction, and relationship building traits.
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Ashraf, A. K. (Abdul Kareem Mohamed). "Cross-functional conflicts in new product launches in the food industry." Doctoral thesis, Oulun yliopisto, 2014. http://urn.fi/urn:isbn:9789526206455.
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Abstract This study explores the cross-functional conflicts in new product launches in the context of food industry, with particular focus to fast moving consumer goods setting. The purpose of this study is to develop an empirically grounded model of cross-functional conflicts in new product launches for the food industry. The theoretical approach taken in this study follows the resource based view of the firm. The theoretical framework was developed to make the conflict enablers, cross-functional conflicts and new product launches explicit for analysis. The empirical part of this study includes a qualitative single case study, which was geographically and culturally focused on Saudi Arabia. The research data was collected primarily through interviews from selected informants of the selected case company and representatives of two strategic partners and two competitors. The data was analyzed to empirically elaborate the theoretical framework. As a result of the data analysis, the cross-functional conflicts were categorized under task and relationship conflicts. The role of marketing resources in cross-functional conflicts was found to be more complex than what had been reported in their earlier research. The results of the data analysis were used to revise the theoretical model of cross-functional conflicts in the new product launches. The research provides several theoretical contributions and managerial implications in cross-functional conflicts in new product launches<br>Abstrakti Väitöstutkimuksessa tarkastellaan yrityksen toimintojen välisiä konflikteja uusien tuotteiden lanseerauksen yhteydessä. Empiirisenä kohdetoimialana tarkastellaan elintarviketeollisuutta, erityisesti nopeasti liikkuvien kulutustuotteiden kontekstissa. Tutkimuksen tarkoituksena on kehittää empiirisesti perusteltu malli toimintojen välisistä konflikteista uusien tuotteiden lanseerauksessa elintarviketeollisuudessa. Tutkimuksen teoreettinen lähestymistapa hyödyntää resurssiperustaista teoriaa. Työssä laaditun teoreettisen viitekehyksen avulla voidaan analysoida konfliktien mahdollistajia, toimintojen välisiä konflikteja ja uusien tuotteiden lanseerausta. Tutkimuksen empiirisessä osassa on toteutettu laadullinen tapaustutkimus, joka sijoittuu maantieteellisesti ja kulttuurisesti Saudi Arabiaan. Tutkimusaineisto kerättiin pääasiassa haastattelemalla valitun kohdeyrityksen edustajia sekä kahden strategisen kumppaniyrityksen edustajia sekä kahden kilpailijayrityksen edustajia. Teoreettista viitekehystä täydennettiin ja täsmennettiin empiirisen aineiston analyysin avulla. Tutkimustulokset osoittavat, että toimintojen välisiä konflikteja voidaan kategorisoida tehtävään ja suhteisiin liittyviin konflikteihin. Markkinointiresurssien rooli toimintojen välisissä konflikteissa näyttäytyi monimutkaisempana kuin olemassa oleva kirjallisuus antoi olettaa. Teoreettista mallia muokattiin empiirisen analyysin perusteella. Tutkimus tarjoaa useita teoreettisia kontribuutioita ja liikkeenjohdollisia implikaatioita liittyen toimintojen välisiin konflikteihin uusien tuotteiden lanseerauksessa
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Soledad, Mary Cheryl M. "Development of a Reformed Swiss Cheese Product Without Emulsifying Salts." The Ohio State University, 2010. http://rave.ohiolink.edu/etdc/view?acc_num=osu1291091655.
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Bektes, Ahmet. "Research And Product Design To Minimize Food Waste In Western Domestic Kitchens." Master's thesis, METU, 2010. http://etd.lib.metu.edu.tr/upload/12612597/index.pdf.
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The aim of this thesis is to explore design directions to minimize a food wastage problem in western domestic kitchens. Central to the thesis is an understanding of people&rsquo<br>s behavior towards the food waste phenomenon. Three interconnected studies and one design project are included. In Study I, 18 participants were interviewed to explore their perceptions and attitudes towards food waste, revealing the most wasted food types and reasons for food wastage. The findings of Study I are clustered under four phases of food handling: acquisition, preparation, consumption and storage. Study II comprised a generative session with three users and two designers, devised to explore latent and tacit knowledge regarding food wastage. Study II resulted in user-generated ideas for minimizing food waste, which were analyzed so as to reveal possible design directions. From these results, a set of criteria for a &lsquo<br>perfect&rsquo<br>kitchen appliance, which could minimize food waste, was drawn-up. The design project took the research findings of Study I and II and devised a collection of design concepts as possible ways to help reduce domestic food waste. Two concepts &ndash<br>Philips Dispense and Canvas - are taken further because they relate to the most wasted food types: &lsquo<br>bread&rsquo<br>and &lsquo<br>vegetables and fruits&rsquo<br>. In Study III, Philips Dispense and Canvas were evaluated with a questionnaire. According to the results, in households containing busy couples without children, Philips Dispense is valued highest (it takes the food waste responsibility away from
users) whereas Philips Canvas was valued lower (it gives feedback on current stocks and persuades homeowners not to waste food).
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Obinna-Echem, Patience Chisa. "Development of a Nigerian fermented maize food 'Akamu' as a functional food." Thesis, University of Plymouth, 2014. http://hdl.handle.net/10026.1/2983.
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Akamu is a lactic acid bacteria fermented cereal-based food that complements infant diets in most African countries. Uncontrolled fermentation increases the variability in quality and safety of akamu. This study was aimed at the controlled fermentation of akamu with selected lactic acid bacteria (LAB), investigation of the probiotic potential of the LAB and the effect of variation in production method on the product quality and sensory properties. PCR-DGGE analysis of traditional akamu samples revealed LAB community dominated by Lactobacillus fermentum, L. plantarum, L. delbrueckii subsp. bulgaricus and L. helveticus. Isolated yeasts were Candida tropicalis, C. albicans, Clavispora lusitaniae and Saccharomyces paradoxus. The isolated Lactobacillus plantarum strains (NGL5 and NGL7) fermented irradiated ground maize slurries and produced significant levels of lactic acid (>73 mmol L-1) and low pH ≤3.63 displaying inhibitory activity against Salmonella enterica serovar Enteritidis NCTC 5188, Escherichia coli 1077 (NCTC 11560), Bacillus cereus NCIMB 11925, Staphylococcus aureus NCTC 3750 and Listeria monocytogenes NCTC 7973 in MRS agar and E. coli 1077 in maize slurry fermentation. Viability of both strains of L. plantarum at pH 2 after 3 h was reduced from ≥8.26±0.05 to ≤4.94±0.49 Log10 CFU mL-1 while incubation in 0.3% bile allowed growth to 5.73±0.13 and 7.93±0.12 Log10 CFU mL-1 after 6 h for NGL5 and NGL7 respectively. Auto-aggregation of the L. plantarum strains at 37oC (≥25 after 5 h) correlated with adhesion to hydrocarbons (<15, 26, 33 and 64% for Hexane, Hexadecane, Ethyl acetate and Chloroform respectively). The strains failed to exhibit gelatinase or haemolytic activity but adhered to porcine mucin (OD403 nm ≥0.63 with viability ≥6.52 Log10 CFU mL-1) and Caco-2 cells (≥5.13 Log10 CFU mL-1). The ash, mineral (Ca, K, Mg, Na, S and Zn), IDF, SDFP and TDF content of the L. plantarum fermented ground maize slurries were significantly (p≤0.05) higher than that of the traditional akamu but the peak and final viscosities (139.5 and 68.5 cP respectively) were significantly (p≤0.05) the least. The aroma, appearance, colour, flavour and texture of the resultant porridges were liked moderately by 75% of the assessors. This study demonstrated that fermentation with the L. plantarum strains would contribute towards product safety and the L. plantarum strains possessed some probiotic potential that could be beneficial to the consumers particularly in those developing countries were the main staple foods are fermented cereals.
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Patana-anake, Pakanat. "The Effect of Temperature, pH, and Food additives on Tomato Product Volatile Levels." The Ohio State University, 2014. http://rave.ohiolink.edu/etdc/view?acc_num=osu1397135614.
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Kassis, Nissan Michelle. "The development and nutritional characteristics of an omega-3-enhanced egg product." Morgantown, W. Va. : [West Virginia University Libraries], 2009. http://hdl.handle.net/10450/10595.
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Larsson, Catrine. "Effects on product quality for probiotic yoghurts caused by long storage times during production." Thesis, Linköping University, Department of Physics, Chemistry and Biology, 2009. http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-17275.
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<p>Recent years there has been a large increase in the worldwide sales of cultured products containing probiotics. The obstacle in the production of fermented products incubated with probiotic strains is its effect on sensory, chemical and physical properties. This Master´s Thesis investigates how extended storage times in fermentation tank as well as buffer tank during production of probiotic yoghurts affect final product quality. Through experimental studies, maximum storage times for probiotic yoghurts were to be recommended. The study includes analyses of pH, viscosity, stability, acetic acid concentration, microbial viability and sensory evaluations.</p><p>Design of experiments (DOE) was used to construct a 3<sup>2</sup>-factorial design for the experiment where different storage times were tested. The analyses showed that:</p><ul><li>pH decreases with both storage time in fermentation tank and buffer tank.</li><li>Viscosity increases with long storage times in fermentation tank, while it decreases with long storage times in buffer tanks.</li><li>Many samples had a sandy/grainy and slimy texture which could be related to high levels of Bifidobacteria or high fermentation temperatures.</li><li>High levels of acetic acid was found in all samples.</li><li>All measurements data where within the specification limits, whereas no recommendation for maximum storage times during production could be given.</li></ul>
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Wiseman, Kelleen L. "Market failure and food claims : an assessment of the utilization of the exaggerated product claim by food manufacturers and consumers." Thesis, University of British Columbia, 2013. http://hdl.handle.net/2429/45609.
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Regulations for on-package information and voluntary claims are designed to improve the flow of information between food manufacturers and consumers. Of particular importance are exaggerated product claims, where a claimed product is of higher quality nutritionally with regard to the claimed nutrient(s), but lower quality with regard to other nutrients (e.g., it contains more of a less healthy nutrient, or lower amounts of a desirable nutrient). The objective of this research is to assess the extent to which exaggerated product claims result in market failure in the processed food market.
This grocery product study of food claims and nutrient levels uses a multi-method research design that includes an economic model (simulation study), empirical analysis and focus group study. The economic model reveals that an exaggerated product claim can increase a firm’s profit if the number of consumers who are significantly influenced by such a claim is sufficiently large relative to the level of less-healthy nutrients in the product implying an incentive for firms to exploit asymmetric information. The empirical analysis demonstrates that exaggerated product claims exist in the marketplace in the following formats: products with a saturated fat claim or cholesterol claim tend to have higher sodium levels; products with a fat claim tend to have higher sugar levels; and products with a sugar claim, sodium claim or omega-3 claim tend to have higher fat levels, on average, all relative to products without these claims. These outcomes support the results from the simulation study that exaggerated product claims can be a profit-maximizing strategy for firms. The focus group study demonstrates that consumers have difficulties utilizing on-package information and are vulnerable to exaggerated product claims and again this implies market failure due to asymmetric information.
Implications include a need to review public policy regarding claim usage on processed foods, consumers experiencing negative diet-health effects and negative claim bias and both firms’ and governments’ having a decreased ability to use claims as a communication tool.
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Zhong, Amy. "Product Development Considerations for a Nutrient Rich Bar Using Cricket (Acheta domesticus) Protein." Thesis, California State University, Long Beach, 2017. http://pqdtopen.proquest.com/#viewpdf?dispub=10262776.
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<p> Insect protein has recently gained attention as an alternate protein source for humans as it is regarded as a sustainable source of protein that is nutritionally comparable to traditional livestock. The objective of this study was to assess the acceptability of a protein bar supplemented with cricket protein. A bar composed of 7.5% cricket powder was compared against a market alternative in a evaluation, food action rating scale (FACT), paired-preference test, and a triangle test. Subjects rated the market bar higher than the cricket bar for appearance (6.59±1.92; 6.32±2.05), color (6.37±1.92; 6.22±1.84), flavor (6.41±1.86; 5.46±2.53), aroma (6.25±1.50; 5.75±1.82), texture (6.79±1.65; 5.95±1.93), and overall acceptability (6.67±1.67; 5.75±2.07). Flavor (<i>p</i>=0.16), texture (<i>p</i>=0.003), and overall acceptability (<i>p</i>=0.004) were rated significantly lower in the cricket bar. Moreover, more subjects indicated in their scores that they would eat the market bar (5.70±1.64) more frequently than the insect bar (4.66±2.14). Texture, appearance, aroma, and flavor were all significantly associated (<i>p</i><0.05) with overall acceptability. The majority (61%) of subjects preferred the market bar to the insect alternative. Additionally, 84% of the subjects were able to distinguish the cricket bar from the market alternative. This suggests that products developed using cricket protein powder will need to modify the sensory attributes accordingly to successfully integrate edible insects in the diet of the western society.</p>
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Lindgren, Axel. "The Bilateral transition of product labels in Sweden : A study on product labels with emphasis on food and sustainable profiling." Thesis, Uppsala universitet, Institutionen för arkeologi och antik historia, 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-354647.
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The present thesis aims to explore and argue for an idea called Bilateral transition. Bilateral transition is based on the concepts of Corporate Social Responsibility (CSR) and sustainable consumption and relates to how organisations behind product labels develop their profiling of product labels in a Swedish context. The study is centred around three parts, each approaching the topic from a different angle: a historical angle, a contemporary angle and a future oriented angle. The first theme provides a historical context of different product labels found on the Swedish market. The second theme centres around a critical discourse analysis of market reports from the Swedish food label KRAV, with some quantitative elements incorporated, resulting in an analysis that addresses the change in profiling of Swedish product labels connected to sustainability and environment. The final theme is a qualitative analysis of quantitative data on consumer opinions concerning product labels in Sweden, based on an internship at Djurens Rätt. The latter study aims at investigating the perceived confusion surrounding product labelling and how transparency and a holistic profiling concerning sustainability might affect consumers. The final sub theme also addresses how emerging product labels can redirect their profiling towards producers and consumers. The final chapter contains a concluding discussion, where the results from the different parts have been compiled. The main result established in the thesis is that product labels (with focus on foods in Sweden) have undergone a transition in profiling, from focusing on one specific issue (e.g. organic farming), towards inclusion of a wider range of issues i.e. a holistic type of profiling towards sustainability. This might attract a broader target group of potential customers, in response to a broader societal focus on sustainability. The aim of the thesis has not been to draw any definite conclusions, but has rather been to make the present product label market in Sweden more comprehensive, by connecting the past, present and developing aspects of the topic of product labels in Sweden. The conclusion of the thesis has therefore resulted in establishing the idea of a bilateral transition in sustainability profiling on product labels in Sweden.
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Li, Zhenfeng 1968 Oct 9. "Aroma detection and control in passive and dynamic food systems for superior product." Thesis, McGill University, 2008. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=115879.
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Passive (static) and dynamic studies have shown aroma to be an important aspect of food quality, which can be used to differentiate, classify, and grade foodstuffs, and in some cases it can be used to predict other quality characteristics. Monitoring and control of food aroma changes during food processing can significantly improve the quality of the final product in terms of flavour, color, taste, and overall appearance. Hence, it is a prominent and urgent field of study in the post production systems.<br>Passive aroma detection of unprocessed foods and dynamic aroma detection during food processing was undertaken using a fast GC analyzer -- zNose. During the study on the passive aroma detection, the aroma of Chinese spirits (Fenjiu) and mango (Mangifera indica L.) fruits, (i.e., liquid and solid states, respectively) was analyzed. In the study of Chinese spirits, aroma profiles of Fenjiu liquor samples of different quality levels were acquired and used for quality classification and prediction. Measurements of dielectric properties of the samples were also conducted to estimate alcohol concentration. In the study of mango fruits, aroma changes of mango samples were monitored during their shelf life and used to evaluate mango quality. Ripening and rots were detected with 80% and 93% accuracy, respectively.<br>During the study of dynamic aroma detection, a real-time aroma monitoring and control system was developed for use during microwave drying. Aroma signals of a processed food item were detected with zNose and analyzed with a fuzzy logic algorithm to determine the optimal food drying temperature. Phase control was used to adjust the microwave power level to meet temperature requirements. Carrot (Daucus carota L.) and apple (Malus domestica Borkh) were selected as representatives of vegetables and fruits. In carrot drying, samples could be dried in a short time at high temperatures but the interior of some sample cubes was burnt. Drying at a lower temperature extended the drying process, but led to a great loss of aroma in the finished product.' The best results were obtained at 60°C. Based on these results, a fuzzy logic controller was designed and employed to control the drying process according to carrot aroma changes. To investigate the possibility of aroma improvement without zNose assistance, a linear control method was developed whereby a temperature control profile imitated the fuzzy logic control, but aroma control was not included. With these new control strategies, the carrot color and flavour were significantly improved and less time and power were consumed. Similar results were achieved when apple was microwave-dried. Apple aroma was monitored online during microwave drying processes and controlled with similar fuzzy and linear control strategies. Apple color, aroma, and overall appearance remained intact with the new strategies and less time and power were consumed. In contrast to the carrot drying, a different linear temperature profile was required for apple drying in terms of aroma retention.
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Rudder, Alison. "A model for successful new product development (NPD) in the UK food market." Thesis, Manchester Metropolitan University, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.392213.
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Paull, Leslie Owen. "Strategies to Mitigate Losses from Product-Harm Crises in the Agri-Food Industry." ScholarWorks, 2017. https://scholarworks.waldenu.edu/dissertations/4092.
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Some agri-food managers of United States-based companies use strategies to mitigate product-harm crises.The loss of brand and corporate sustainability increases for companies not utilizing mitigating strategies to reduce losses from agri-food product-harm crisis.The purpose of this multiple case study was to explore the strategies managers use to mitigate losses from agri-food product-harm crises. Coombs' situational crisis communication theory served as the conceptual framework for this study. A sample of 3 managers from 3 agri-food companies in the southern United States shared their mitigating strategies to reduce losses from a product-harm crisis. Methodological triangulation assisted in reviewing and analyzing information from semistructured interviews, relevant company documents, and journal notes. The use of alphanumeric coding, discovering, and identifying themes, selecting relevant themes, organizing themes in hierarchical order, and linking themes to the phenomenon under study indicated four main themes supporting the benefits of mitigating strategies to reduce losses from an agri-food product-harm crisis. The main themes included the use of pre-crisis mitigating strategies, mid-crisis mitigating strategies, post-crisis mitigating strategies, and high pressure pasteurization (HPP). Findings from this study indicated that agri-food managers use strategies to mitigate product-harm crises, but the added expense of some mitigating strategies often precludes their use. The study findings may contribute to social change by increasing the awareness of agri-food managers, consumers, and company leadership to use mitigating strategies to reduce the number of illnesses and deaths associated with a product harm crisis.
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Baker, Eve A. "The Rhetoric of Organic Food Packaging." University of Dayton / OhioLINK, 2012. http://rave.ohiolink.edu/etdc/view?acc_num=dayton1353339137.
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Mustapha, Wan Aida Wan. "Influence of the physico-chemical environment on product formation in the Maillard reaction." Thesis, University of Nottingham, 1997. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.361467.
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Chou, Chieh-Chou. "MOrder Server food service." CSUSB ScholarWorks, 2004. https://scholarworks.lib.csusb.edu/etd-project/2550.
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The purpose of this study was to develop a Point Of Sale system which helps owners to cut restaurant losses, improve customer service, reduce employee mistakes, and increase profitability. mOrder-Servers is touch screen oprerated at the point of sale, It has an easy to follow screen layout, and the simplicity of a windows based interface.
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Hullová, Dušana. "Uncovering the complementarity between product and process innovation in New Product and Process Development Projects : an investigation in the UK food and drink sector." Thesis, University of Portsmouth, 2017. https://researchportal.port.ac.uk/portal/en/theses/uncovering-the-complementarity-between-product-and-process-innovation-in-new-product-and-process-development-projects(a3a8410a-2d3b-4668-9781-6a5c444eaf2b).html.
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The purpose of this research project is to provide a starting point in examining the relationship between product and process innovation beyond the industry and company level. This is the first study to integrate perspectives from project portfolio management, contingency theory and the resource-based view of the firm. This study further demonstrates how differences in resources and capabilities, combined with the specific needs of the New Product and Process Development Projects will influence the type of complementarity between product and process innovation. The research project contributes to the research on complementarities by proposing a new classification that defines seven unique complementarities between product and process innovation and plot them on a Product-Process Complementarity Map. This map was developed to help Product and Process Development Managers to visualise the variety of options available to the companies during their New Product and Process Development Projects. This research project is further enriched by identifying three contingency factors that influence adoption of complementarity strategy at the project level: (1) technology trajectories, (2) power of supply chain, (3) potential and realised absorptive capacity. These three discrete, but interrelated resources and capabilities, are widely referenced in the context of low technology process industries - particularly the food and drink sector. These two contributions are brought together in the Typology: The Complementarity-Capability Matrix. This Matrix proposes seven complementarity strategies and identifies resources and capabilities, necessary to achieve them. The theoretical contributions are tested and extended in the empirical part of the research project, using qualitative data collection techniques. The findings from Phase 1 highlight that choice of complementarity strategy is not an integral part of the New Product and Process Development project planning. Food and drink companies do not actively manage and consider complementarity types available to them during the project - some of the companies are not even aware of their existence. Innovation strategies adopted within projects are mainly influenced by sunk costs, premature scrapping of existing production machinery and by retailer’s order specifications for their own-label products. Furthermore, internal organisational perception of innovation within food and drink companies negatively influences product and process innovation. Companies are, to a large extent, focused on efficiency and day-to-day operations leaving limited space for exploration of new ideas. Findings from Phase 1 led to a Revised Product-Process Complementarity Map and identification of an additional complementarity; Incremental Reciprocal complementarity. Phase 2 of data collection tested and extended the Typology: The Complementarity-Capability Matrix using eight ‘illustrative’ case studies. Although, the data from case studies generally supported the three proposed contingencies to influence the complementarity strategy. Several non-confirming cases revealed limitations of the Matrix and provided further guidance in allocation of resources and capabilities towards different projects. The revised version of the Typology is designed to contribute to the understanding of complementarities beyond the industry and company level. This Typology aims to guide managers’ decisions when facing New Product and Process Development Projects within the food and drink sector (as well as other low-technology sectors).
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Goddard, Kathryn. "Principles of research and development: a handbook for teaching basic concepts in new product development." Kansas State University, 2012. http://hdl.handle.net/2097/15079.
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Master of Science<br>Food Science - Animal Sciences & Industry<br>Fadi M. Aramouni<br>Food product development involves more than just creating the perfect recipe. Representatives from marketing, procurement, research and development, safety, and quality all work together to complete product development projects. This manuscript is aimed to serve food science students and professionals learning the basics of the product development process, food component functionality, basic units of food processing, regulatory considerations, food safety concepts, consumer testing, confidentiality/ intellectual property issues, and essential pieces of marketing. Many other texts concentrate on food product development, but this text looks to create a more comprehensive guide. The breadth of knowledge needed for food product development are vast. Food science students and professionals can use this text to provide basic (not exhaustive) knowledge necessary to be a valuable part of a new product development team.
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Assouad, Marie-Christine. "Reformulation packaging studies to delay staling in a bakery product." Thesis, McGill University, 1996. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=23866.
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Bakery products are important sources of nutrients in our diet. However, spoilage occurs shortly after baking. After microbial spoilage, the main spoilage problem is staling.<br>Therefore, methods to control staling are of great importance to the bakery industry since staling results in millions of dollars annually in lost revenues.<br>Initial studies using a one variable at a time approach showed that enzymes, guar, algin and pectin gums and high fructose corn syrup could delay staling and resulted in an organoleptically acceptable product. Subsequent optimization studies using a Response Surface Methodology (RSM) approach show the appropriate levels of enzyme (Novamyl), guar gum and HFCS resulted in bagels with a textural and sensorial shelf life of 6 weeks at ambient temperature.<br>Furthermore, the cost of reformulating ($ sim$0.5 cent/bagel) is minimal and could easily be recovered through reduced production costs, reduced losses due to staling and additional sales and market areas.
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Shrestha, Subash. "Ensuring Microbial Safety in Food Product/Process Development: Alternative Processing of Meat Products and Pathogen Survival in Low-Salt Cheddar Cheese." DigitalCommons@USU, 2012. https://digitalcommons.usu.edu/etd/1163.
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Most outbreaks of foodborne illness in the United States occur as a result of improper food-handling and preparation practices in homes or food establishments. Some food-safety recommendations that are difficult to incorporate into handling and cooking procedures have contributed to a gap between food-safety knowledge and the actual behavior. The first part (Chapter 3, 4) of this study sought to ensure microbial safety by establishing alternative processing of meat products that can be easily practiced by food-operators and consumers. In Chapter 3, a novel method was developed to thaw frozen chicken-breast by submersion in hot water at 60 °C, an appropriate temperature setting for foodservice hot-holding equipment. This method is rapid (compared to either refrigerator or cold-water thawing that also uses a significant amount of water), safe, and the final cooked-product sensory-quality was not different from refrigerator-thawed and cooked product (microwave thawing results in localized overheating). Chapter 4 developed marinade-cooking (91 °C) and holding (60 °C) procedures for hamburger-patties. Frozen patties were partially grilled and finished cooking in marinade. The moderate temperature of marinade cooking overcomes the chances of thick-patties being surface-overcooked while innermost portions remain undercooked as seen in high-temperature cooking methods (grilling and pan-frying). Consumers liked the marinade-finished cooked and held patties (up to 4 h) equally or more (holding-time dependent) compared to patties grilled and held in a hot-steam cabinet.
Reducing salt in perishable foods including cheese is microbial-safety concern especially in their distribution and storage. The second part (Chapter 5, 6) of this study sought to evaluate microbial safety of low-salt hard-type cheese. Aged Cheddar cheeses were inoculated with either Listeria monocytogenes (3.5 log CFU/g) or Salmonella spp. (4.0 log CFU/g) and their survival or growth was monitored at 4, 10, and 21°C for up to 90, 90, and 30 d, respectively. Low-salt (0.7% NaCl) Cheddar formulated at pH 5.1 or 5.7 exhibited no-growth or gradual reduction in L. monocytogenes and Salmonella counts. The results suggest that low-salt Cheddar is as safe as its full-salt counterparts (1.8% NaCl) and that salt may only be a minor food-safety hurdle regarding the post-aging contamination and growth of L. monocytogenes and Salmonella.
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Radhi, Khadija Samir. "An investigation into the composition and nutritional properties of a mixed seed food product." Thesis, Heriot-Watt University, 2016. http://hdl.handle.net/10399/3123.
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Maintaining an adequate food supply remains a global challenge, with hundreds of thousands of lives lost each year because of malnutrition, especially in developing countries. Although malnutrition tends to be more common in these countries, where there are shortages of food, in industrialised countries, more and more people are being diagnosed with malnutrition caused by food allergies. The main approach to managing allergies is to avoid certain foods, which may also lead to inadequate food intake and malnutrition. The first aim of this study was to develop a nutritional, ambient-stable, confectionary product containing seeds, nuts, and treacle with raw materials that are readily available in Middle Eastern and African countries. The second aim was to determine the effect of different thermal processing methods on the product with respect to Maillard reaction products (MRP) and antioxidant properties. The third aim was to measure the effect of different thermal processing methods and additives on the composition, solubility, structure, and immune reactivity of peanut allergens extracted from the product. The fourth aim was to test the effect of additives such as sodium bisulphite and ascorbic acid on the structure and allergenicity of peanut proteins. The second chapter of the thesis addresses product development based on literature-derived information of the proximate composition of various ingredients, including peanuts, sesame seeds, Nigella seeds, and treacle. The composition of the final product, called the black seed mix, was analysed by proximate analysis using approved AOAC methods. The amino acid composition was analysed by HPLC and the fatty acid composition by GC and minerals by atomic absorption spectroscopy. It was demonstrated that the product contains significant quantities of fat, carbohydrate, fibre, linoleic acid, protein and essential amino acids, magnesium, zinc and iron, to meet nutritional requirements for selected age groups. The third chapter deals with shelf stability and sensory analysis of the product. Water activity measurements of the fresh product, combined with knowledge of sugar content, led to categorisation of the product as a chewy, sweet confection. Texture analysis of the fresh product fell within an acceptable range, and the sensory evaluation proved to be acceptable. The vacuum -packed product was stable after one month’s storage under accelerated storage conditions (37°C). However, after 2 month’s storage, the product showed increased water activity, texture hardness, fracturability and cohesion strength, but this was still within an acceptable range according to published criteria. The peroxide value of fats also increased after 2 months accelerated storage, which was regarded as a limiting factor. The fourth chapter addresses the effect of different processing conditions on extracts of the black seed mix on Maillard reaction products (MRP; measured by spectroscopic absorbance and fluorescence), antioxidant activity (radical scavenging, ferric reducing and inhibition of lipid peroxidation measured by DPPH, FRAP, FTC, and TBA methods), and solubility (Bradford and Kjehldahl methods). The roasted product showed increased third stage MRP, which correlated with improved radical scavenging activity, similar ferric reducing activity but reduced inhibition of lipid peroxidation ability compared to the control and boiled sample. The boiled product resulted in higher intermediate-stage MRP, increased radical scavenging ability, reduced ferric reducing ability and increased inhibition of lipid peroxidation ability. The fifth chapter deals with the effect of processing and the addition of additives to the black seed mix on immune reactivity of peanut allergens (peanut-allergic patient sera) using the ELISA, SDS-PAGE, and Western Blot techniques. The results indicate that extract from the roasted product caused increased immune reactivity. I also report the loss of soluble peanut 7S and 11S in extracts from the boiled version, leading to reduced immune reactivity for the soluble fraction (ELISA and Western blot). I demonstrated that the addition of the approved food additive sodium bisulphite to the black seed mix lowers the immune reactivity of peanut allergens by ELISA, which was caused by reduction of disulphide bonds of the 11S peanut allergen as determined by SDS-PAGE. It is concluded that the preferred thermal processing method of the black seed mix would be boiling of the peanuts before addition to the rest of the ingredients and further processing.
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Racz, Julie M. "Growth of Clostridium Sporogenes PA3679 in a Vacuum-Packaged Meat-Vegetable Product." DigitalCommons@USU, 1999. https://digitalcommons.usu.edu/etd/5460.
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Clostridium sporogenes PA 3679 spores were inoculated into a meat-vegetable mixture before extrusion, cooking, and vacuum packaging into "stewsticks" to simulate Clostridium botulinum growth. The experiment was a 3 x 5 x 2 x 3 factorial which determined the influence of pH, water activity, initial spore load, and storage period on spore survival. Spore levels decreased throughout storage for all treatments. Spore levels decreased linearly (P = 0.02) as water activity increased, in samples that were heated to kill vegetative cells and activate spores. Other significant interactions of heat-treated samples were observed with inoculum level (P < 0.01) and storage time (P < 0.01). Spore levels in stored products were also significantly affected by water activity* inoculum level (P = 0.03), pH * time, water activity* time (P = 0.01), inoculum level * time (P < 0.01), and water activity * inoculum levels * time (P < 0.01). The interaction between pH * water activity * time tended towards significance (P = 0.06). Most probable number estimates in nonheated samples accounted for naturally occurring viable cells and spores, and added spores and were significantly affected by the main effects of inoculum level (P < 0.01) and time (P < 0.01). The two-way interactions of water activity * inoculum level (P = 0.04), pH * inoculum level (P < 0.01),water activity * time (P < 0.01), and three-way interaction of pH * inoculum level * time (P = 0.03) were significant. Spore levels approached 102, or less (compared to an inoculum level of 106 spores per gram) due to the effects of many treatments.
Some stewstick packages were observed to become "gassy" or "loose" during storage. Subsequently the stewstick packages were used to isolate microorganisms that were able to grow at water activities of 0.96-0.86, in glycerol-adjusted Rogosa agar, and were acid tolerant to pH 4.4-4.2. One produced gas in pure culture, and some produced indole. These bacteria were not destroyed by heating to 74°C for at least 30 minutes, and lowered the pH in the stewstick during storage. In conclusion, in all stewstick samples, regardless of pH or Aw, inoculated clostridial spore levels decreased during storage, apparently because spores germinated and vegetative cells subsequently died. Thus, if stewsticks are cooked to 74°C throughout, have a Aw ≤ 0.86 and pH ≤ 4.8, they appear to be safe.
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Chen, Qingxin. "Study of the impact of quality management system on Chinese baby dairy product industry." Thesis, University of Central Lancashire, 2018. http://clok.uclan.ac.uk/23645/.
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The aim of this research is to propose an integrated framework (pre-production stage) based on critical examination of the impact of implementing QMS in the Chinese baby dairy product industry, with particular emphasis on its drivers, barriers, external issues and challenges, supply chain management, quality standards, legislation and regulations.
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Spengler, C. J. "PCR-RFLP typification of microbes used in the production of a fermented fish product." Thesis, Stellenbosch : Stellenbosch University, 2001. http://hdl.handle.net/10019.1/52397.
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Thesis (MScFoodSc)--Stellenbosch University, 2001.<br>ENGLISH ABSTRACT: The preservation of various fresh fish products is achieved by either smoking,
salting, canning, freezing or fermenting a highly perishable raw product. Since
many of these facilities are not readily available, the use of fermentation as a
means of preserving the product has been extensively practiced. However, the
fermentation of fish is a time consuming practise and only by accelerating the
process would it be possible to ensure the production of a more cost effective and
readily available safe end-product.
The quality of the fermented fish product is partially determined by the
fermentation conditions and the metabolic activity of the microbes present. The
rapid identification of the microbes present during the fermentation would enable
the selection of possible starters to ensure an accelerated production of high
quality fermented fish products. This study was thus undertaken to develop
identification fingerprints for bacteria isolated from fermented fish products. A
1300 bp fragment of the 16S rRNA genes of each of the bacteria previously
isolated was successfully amplified using the PCR technique. The isolates
included strains of the genera Bacillus, Staphylococcus, Sphingomonas, Kocuria,
Brevibacillus, Cryseomonas, Vibrio, Stenotrophomonas and Agrobacterium. The
data obtained can, therefore, be used in the identification of these microbes
isolated from other similar fermented fish products. The fingerprints could also be
used to assist in determining the dominant microbial populations responsible for
the characteristic qualitative changes occurring in the fish product during
fermentation.
The microbial composition of a fermenting fish product partially determines
the quality of the end-product, therefore, the use of selected bacterial starters
could result in the accelerated production of a microbial safe fermented fish
product. A further objective of this study was to accelerate the production of a
fermented fish product by inoculating macerated trout with either selected lactic
acid bacteria (LAB) or with selected bacteria with high proteolytic activity over a 30
day fermentation period. The LAB included a combination of Lactobacillus
plantarum, Lactococcus diacetylactis and Pediococcus cerevisiae strains, whereas
the bacteria with high proteolytic activity included strains of Kocuria varians,
Bacillus subtilis, two strains of B. amyloliquefaciens and a combination of these bacterial species. The quality of the fermented product was determined using
changes in product pH, titratable acidity (%TA) and free amino nitrogen (FAN)
formation as efficiency parameters.
The data obtained during the fermentation of the macerated trout showed
that the selected starters did not have a significant effect on the pH decrease in
the product over a 30 day fermentation period. The LAB strains did not have a
significant effect on the %TA of the fermenting fish product, yet the presence of
these bacteria appeared to limit the FAN production in the product. The bacteria
with high proteolytic activity resulted in slightly enhanced %TA values and a higher
FAN content in the fermented product. It was also determined that the LAB and
Kocuria varians, in contrast to the Bacillus spp. inoculums, did not survive the
fermentation conditions well, possibly due to the low pH environment. The
presence of the starter bacteria in the fermenting fish mixture at the end of the
fermentation was also successfully determined with the use of the PCR-RFLP
technique.
The fermented fish product, obtained at the end of the fermentation period,
had a good aroma and compared favourably to similar commercially available
fermented fish products. The use of different microbial starters could in future
enable the production of a diverse range of high quality products, which could be
produced and marketed locally.<br>AFRIKAANSE OPSOMMING: Die preservering van ‘n verskeidenheid vars vis produkte word bereik deur die
hoogs bederfbare produk te rook, te sout, te blik, te vries of te fermenteer.
Aangesien baie van hierdie fasiliteite nie geredelik beskikbaar is nie, is die gebruik
van fermentasie as ‘n preserverings metode al ekstensief beoefen. Die
fermentasie van vis is egter 'n tydsame proses en slegs deur die versnelling van
die proses sal dit moontlik wees om die produksie van ‘n meer koste effektiewe en
geredelike beskikbare veilige eindproduk te verseker.
Die kwaliteit van die gefermenteerde vis produk word gedeeltelik bepaal
deur die fermentasie kondisies en die metaboliese aktiwiteit van die mikrobes
teenwoordig. Die vinnige identifikasie van die mikrobes teenwoordig gedurende
die fermentasie sal die seleksie van moontlike suursels om die versnelde
produksie van hoë kwaliteit gefermenteerde vis produkte moontlik maak. Hierdie
studie is dus onderneem om identifikasie vingerafdrukke vir bakteriee wat
gei'soleer is van gefermenteerde vis produkte moontlik te maak. ‘n 1300 bp
fragment van die 16S rRNA gene van elkeen van die bakteriee wat voorheen
gei'soleer is, is suksesvol geamplifiseer deur die PCR tegniek. Die isolate sluit in
stamme van die genera Bacillus, Staphylococcus, Sphingomonas, Kocuria,
Brevibacillus, Cryseomonas, Vibrio, Stenotrophomonas en Agrobacterium. Die
data kan dus gebruik word in die identifikasie van hierdie mikrobes as dit gei'soleer
word van ander gefermenteerde vis produkte. Die vingerafdrukke kan ook gebruik
word om die dominante mikrobiese populasies wat verantwoordelik is vir die
kenmerklike kwalitatiewe veranderinge wat plaasvind in die vis produk gedurende
die fermentasie, te identifiseer.
Die mikrobiese samestelling van ‘n fermenterende vis produk bepaal
gedeeltelik die kwaliteit van die eindproduk, daarom kan die gebruik van
geselekteerde bakteriese suursels die versnelde produksie van ‘n mikrobies
veilige gefermenteerde vis produk teweeg bring. ‘n Verdere doel van hierdie
studie was om die produksie van ‘n gefermenteerde vis produk te versnel deur
fyngemaakte forel met of geselekteerde melksuurbakteriee of met geselekteerde
bakteriee met hoë proteolitiese aktiwiteit te inokuleer oor ‘n 30 dag fermentasie
periode. Die melksuurbakteriee het ingesluit ‘n kombinasie van Lactobacillus
plantarum, Lactococcus diacetylactis en Pediococcus cerevisiae, terwyl die bakterieë met hoë proteolitiese aktiwiteit stamme van Kocuria varians, Bacillus
subtilis, twee stamme van Bacillus amyloliquefaciens en ‘n kombinasie van hierdie
bakteriese stamme ingesluit het. Die kwaliteit van die gefermenteerde produk is
bepaal deur die veranderinge in die pH, titreerbare suur (%TS) en vrye amino
stikstof (VAS) vorming van die produk as effektiwiteits parameters te gebruik.
Die data wat verkry is gedurende die fermentasie van die fyngemaakte forel
het gedui daarop dat die geselekteerde suursels nie ‘n merkwaardige effek op die
afname in pH in die produk oor ‘n 30 dag fermentasie periode het nie. Die
melksuurbakteriee het nie ‘n merkwaardige effek op die %TS van die
gefermenteerde vis produk gehad nie, terwyl dit geblyk het dat die
teenwoordigheid van hierdie bakterieë die produksie van VAS in die produk
belemmer het. Die bakteriee met hoe proteolitiese aktiwiteit het ‘n effense
verhoogde %TS en ‘n hoër VAS inhoud in die gefermenteerde produk veroorsaak.
Dit is ook bepaal dat die melksuurbakteriee en Kocuria varians, in teenstelling met
die Bacillus spp. inokulums, nie die fermentasie kondisies goed oorleef het nie,
moontlik as gevolg van die lae pH omgewing. Die teenwoordigheid van die
suursel bakteriee in die fermenterende vis mengsel aan die einde van die
fermentasie is ook suksesvol bepaal met die PKR-RFLP tegniek.
Die gefermenteerde vis produk, verkry aan die einde van die fermentasie
periode, het ‘n goeie aroma gehad en het goed vergelyk met soortgelyke
kommersieel beskikbare gefermenteerde vis produkte. Die gebruik van
verskillende mikrobiese suursels kan in die toekoms die produksie van ‘n diverse
reeks hoë kwaliteit produkte wat plaaslik geproduseer en bemark kan word
moontlik maak.
45
Daniel, Jala. "Determining Putative Secondary Product Glucosyltransferase Expression During Citrus paradisi Growth and Development." Digital Commons @ East Tennessee State University, 2009. https://dc.etsu.edu/etd/1794.
Full textAbstract:
Flavonoids are secondary metabolites that have significant roles in plant defense and human nutrition. Glucosyltransferases (GTs) transfer sugars from high energy sugar donors to other substrates. Several different kinds of flavonoid GTs exist in the tissues of grapefruit making it a model plant for studying their structure and function. The goal of this investigation is to determine the expression patterns of 7 putative secondary product GTs during grapefruit growth and development by quantifying mRNA expression levels in the roots, stems, leaves, and flowers. This research was designed to test the hypothesis that these 7 GT's are expressed constitutively. Alternatively, one or more could be expressed in a tissue-specific manner and/or developmentally regulated. Six growth stages were defined. Findings show that there were variable degrees of PGT expression. Therefore, results were more consistent with the alternative hypothesis that putative secondary product GT expression was tissue specific and/or developmentally regulated.
46
Zhang, Yingchuan. "Product quality modeling and control based on vision inspection with an application to baking processes." Diss., Available online, Georgia Institute of Technology, 2005, 2005. http://etd.gatech.edu/theses/available/etd-04082005-150621/.
Full textAbstract:
Thesis (Ph. D.)--Electrical and Computer Engineering, Georgia Institute of Technology, 2005.<br>Dr. Jennifer E. Michaels, Committee Chair ; Dr. Bonnie Heck Ferri, Committee Member ; Dr. George J. Vachtsevanos, Committee Member ; Dr. Magnus Egerstedt, Committee Member ; Dr. Farrokh, Ayazi, Committee Member ; Dr. Sheldon M. Jeter, Committee Member. Vita. Includes bibliographical references.
47
Wei-Chi, Jia Bin. "Decision support system modelling in perishable product industry [thesis] submitted in partial fulfilment of the requirements for the degree of Master of Business, Faculty of Business of Auckland University of Technology, 2005 /." Full thesis. Abstract, 2005.
Find full text
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Bemer, Hanna Lauren. "Analysis of oil stability in oleogel cream cheese product." The Ohio State University, 2017. http://rave.ohiolink.edu/etdc/view?acc_num=osu1494237368109846.
Full text
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吳奕璇. "Product liability of food safety." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/54945656865171508538.
Full text
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PAO, JUNG, and 包容. "New Product Development Process in Food Industry." Thesis, 2019. http://ndltd.ncl.edu.tw/handle/qgpsdq.
Full textAbstract:
碩士<br>逢甲大學<br>經營管理碩士在職學位學程<br>107<br>Not only from a domestic view, but also from an international view, Taiwan enterprises have been facing a vigorously competitive environment. Therefore, how to stand out from this new and risky environment and link up with the world are very important matters for any enterprise. Of all matters, in order to survive, enterprises must have new thinking and launch new products. New product development is an important issue for enterprise research and development and one of strategic cores for enterprise to survive and develop.
From the standpoint for new product development in Taiwan Food industry, there hasn't been any systematic and well defined new product development process, resulting in a very high failure rate for launching new food products to the market. This study will combine the Systematic Procedure methodology with National Aeronautics and Space Administration (NASA), Stage Gate process by Robert Cooper and Concurrent Engineering to set up a framework for new product development. This research will use the application cases in food industry to assist in demonstrating this systematized framework and combine with what author has built on all related matters with new product documents. It is expected it will increase the efficiency and successful rate for new product development to the market, create a higher profit and lead to elevating the competitive advantages for the enterprise via this way.
Keywords Food Industry, New Product Development Concurrent Engineering, Stage Gate process.