Academic literature on the topic 'Ice cream industry'
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Journal articles on the topic "Ice cream industry"
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Dubey, U. K., and C. H. White. "Ice Cream Shrinkage: A Problem for the Ice Cream Industry." Journal of Dairy Science 80, no. 12 (December 1997): 3439–44. http://dx.doi.org/10.3168/jds.s0022-0302(97)76320-3.
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Muenprasitivej, Nannapas, Ran Tao, Sarah Jeanne Nardone, and Sungeun Cho. "The Effect of Steviol Glycosides on Sensory Properties and Acceptability of Ice Cream." Foods 11, no. 12 (June 14, 2022): 1745. http://dx.doi.org/10.3390/foods11121745.
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There has been a challenge in overcoming the bitter aftertaste of stevia, a natural non-caloric sweetener. Recent research focuses on investigating various types of steviol glycosides, the sweet compounds in stevia leaves, as they exhibit different sensory characteristics. This study determined the sensory properties and acceptability of ice cream sweetened solely with three steviol glycosides, rebaudioside (Reb) A, D, and M (0.09% w/v), using sucrose-sweetened ice cream as a control (14% w/v). Ice cream consumers (n = 92) rated their overall liking, attribute liking, and sweetness and bitterness intensities and described the aftertastes of each sample using check-all-that-apply. The liking scores of Reb D- and M-sweetened ice creams were significantly higher than those of Reb A-sweetened ice cream. Among the three glycosides, only Reb M showed a sweetness intensity comparable with that of sucrose. Consumers perceived the aftertastes of Reb D and M ice creams as being more sweet, pleasant, creamy, and milky, while Reb A was more artificial and chemical. Reb D and M ice creams were also plotted close to sucrose in the correspondence analysis graph, meaning that their aftertaste characteristics were similar to those of sucrose. The present study clearly highlights that Reb D and M have better tastes and provide better perceptions to consumers than Reb A, which is the most widely used glycoside in food industry.
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Fidia, Nurlaili, Firman Aryansyah, and Utti Suwirta. "PENGARUH DIRECT LABOR COST TERHADAP HASIL PENJUALAN PADA PT. CAMPINA ICE CREAM INDUSTRY TBK YANG TERDAFTAR DI BURSA EFEK INDONESIA." J-KIP (Jurnal Keguruan dan Ilmu Pendidikan) 4, no. 1 (February 28, 2023): 93. http://dx.doi.org/10.25157/j-kip.v4i1.8678.
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Penelitian ini dilatarbelakangi oleh hasil penjualan pada PT. Campina Ice Cream Industry Tbk yang mengalami perkembangan fluktuatif. Hal tersebut dapat disebabkan karena volume penjualan yang tidak sesuai, pemasaran yang tidak sesuai target serta berbagai macam biaya yang dikeluarkan dalam kegiatan produksi. Adapun tujuan dari penelitian ini: (1) Gambaran Direct Labor Cost yang dikeluarkan oleh PT. Campina Ice Cream Industry Tbk (2) Gambaran Hasil Penjualan yang diperoleh PT. Campina Ice Cream Industry Tbk (3) besarnya Pengaruh Direct Labor Cost terhadap Hasil Penjualan di PT. Campina Ice Cream Industry Tbk. Di dalam penelitian ini metode yang digunakan adalah metode deskriptif kuantiatif. Penelitian ini menghasilkan kesimpulan sebagai berikut: (1) Direct Labor Cost pada PT. Campina Ice Cream Industry Tbk dari tahun 2016 sampai dengan 2020 mengalami perkembangan yang fluktuatif. (2) Hasil penjualan pada PT. Campina Ice Cream Industry Tbk dari tahun 2016 sampai dengan 2020 mengalami perkembangan yang fluktuatif. (3) Biaya tenaga kerja langsung (Direct Labor Cost) berpengaruh positif dan signifikan terhadap hasil penjualan pada PT. Campina Ice Cream Industry Tbk.
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Liu, Yi. "Analysis of Ice Cream Industry Market Issues and Prospects: Example from the Chinese Market." BCP Business & Management 35 (December 31, 2022): 434–39. http://dx.doi.org/10.54691/bcpbm.v35i.3331.
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The “ice cream assassin” was one of China’s Internet buzzwords in June-July this year, reflecting consumer dissatisfaction with overpriced ice creams in freezers that did not indicate their price. After the phenomenon festered online, the Chinese government introduced policies to curb the mess. China lacks a leading local high-end ice cream brand, and large companies such as “Zhong Xue Gao” have not established brand awareness in the minds of consumers. After consumers have experienced a “deceptive purchase”, it is challenging to repurchase related products. The critical factor for the survival of such a business model is that, in addition to the huge profit margin, it also reflects consumers’ demand for cultural and social levels. In the case of consumer demand and market supervision, China’s local high-end ice cream is expected to emerge as a leading local company to compete with foreign companies such as Haagen-Dazs.
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Kot, Anna, Ewa Jakubczyk, and Anna Kamińska-Dwórznicka. "The Effectiveness of Combination Stabilizers and Ultrasound Homogenization in Milk Ice Cream Production." Applied Sciences 13, no. 13 (June 27, 2023): 7561. http://dx.doi.org/10.3390/app13137561.
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This study aims to contribute knowledge to the area of the ice cream industry by finding an effective way to prevent the recrystallization process in ice cream production. Stabilizers such as ɩ-carrageenan and its acid and enzymatic hydrolyzates were used with the combination of ultrasound homogenization (20 kHz and exposure time of 5 min) as a method to obtain the deliberate quality of ice cream. In this paper, a comprehensive analysis of the physical characteristic of milk ice creams was made, such as the cryoscopic temperature, osmotic pressure, overrun, and melting time. It was noted that cryoscopic temperature was lower in the samples after ultrasound treatment. Additionally, the osmotic pressure was changed in the case of the stabilizer used. The overrun of ice cream was less than 32% while the longest melting time was at the level of 27 min. The recrystallization process was analysed on the basis of images taken after 24 h, and 1 and 3 months of storage at −18 °C. Regarding the results, it was observed that ultrasound homogenization contributed to smaller ice crystals and had a positive influence on the ice crystals’ structure.
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Sasongko, Ignatius Steven. "Analisis Blue Ocean Strategy Pada PT. Campina Ice Cream Industry Tbk." Syntax Literate ; Jurnal Ilmiah Indonesia 7, no. 10 (October 20, 2022): 16781–800. http://dx.doi.org/10.36418/syntax-literate.v7i10.12946.
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Penelitian ini bertujuan untuk menganalisis penerapan Blue Ocean Strategy pada PT. Campina Ice Cream Industry Tbk. Blue Ocean Strategy adalah suatu konsep strategi bisnis yang menekankan pada penciptaan ruang pasar yang tidak terkalahkan dan menjadikan persaingan tidak relevan. Penelitian ini menggunakan pendekatan kualitatif dengan mengumpulkan data melalui wawancara dengan manajemen perusahaan dan analisis dokumen terkait strategi bisnis yang telah diterapkan. Hasil penelitian menunjukkan bahwa PT. Campina Ice Cream Industry Tbk telah menerapkan beberapa elemen Blue Ocean Strategy, termasuk penemuan elemen baru dalam produk mereka, perluasan ke segmen pasar yang belum tersentuh, dan diferensiasi melalui inovasi produk. Implementasi strategi ini telah memberikan keuntungan kompetitif bagi perusahaan dengan membuka pasar baru dan menghindari persaingan langsung dengan pesaing utama. Namun, masih ada beberapa kendala yang dihadapi dalam penerapan Blue Ocean Strategy, seperti tantangan dalam menciptakan elemen unik dalam industri yang mapan dan memastikan keberlanjutan keunggulan kompetitif. Oleh karena itu, rekomendasi diberikan untuk PT. Campina Ice Cream Industry Tbk agar terus mengembangkan strategi ini dengan memperkuat elemen unik mereka, meningkatkan inovasi produk, dan terus memantau perubahan pasar untuk tetap relevan dan berkelanjutan dalam penciptaan blue ocean. Penelitian ini diharapkan dapat memberikan kontribusi dalam pemahaman lebih lanjut tentang penerapan Blue Ocean Strategy dalam konteks industri makanan dan minuman di Indonesia.
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Syarifah, Syarifah, Anwar Anwar, and M. Ilham Wardhana H. "Analisis profitabilitas PT. Campina ice cream industry tbk." Fair Value: Jurnal Ilmiah Akuntansi dan Keuangan 5, no. 2 (September 25, 2022): 958–64. http://dx.doi.org/10.32670/fairvalue.v5i2.2341.
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This study aims to analyze the financial performance of PT. Campina Ice Cream Industry Tbk. The type of research used is descriptive quantitative. The population in this study is the financial statements of PT. Campina Ice Cream Industry Tbk for 5 (five) periods, namely 2017-2021. Data analysis techniques using the Balanced Scorecard method include profitability ratios. The results of this study indicate that based on the Balanced Scorecard the company's financial performance is in a balanced position. Judging from the value of Return On Equity (ROE) is in poor criteria caused by a decrease in net profit from own capital. Judging from the Return On Asset (ROA) value is in good criteria caused by an increase in net income from the company's total assets. Judging from the value of Net Profit Margin (NPM) is in good criteria caused by an increase in net profit from sales. Judging from the value of the Operating Profit Margin (OPM) is in the poor criteria caused by the decline in operating profit from sales made by the company.
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Fadhlurrahman, Fakhri Rizki, Muslim Alkautsar, and Lina Nurlaela. "Analisis Penerapan PSAK 24 terhadap Imbalan Kerja Jangka pada PT. Campina Ice Cream Industry TBK." Jurnal Wahana Akuntansi : Sarana Informasi Ekonomi dan Akuntansi 7, no. 1 (June 28, 2022): 31. http://dx.doi.org/10.52434/jwa.v7i1.3144.
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Tujuan penelitian ini adalah untuk dapat memahami dan menganalisis penerapan PSAK 24 pada karyawan jangka pendek. keuntungan dari PT.Campina Ice Cream Industry Tbk.Metode penelitian ini menggunakan metode deskriptif dengan pendekatan kualitatif. Penelitian ini menggunakan data sekunder yaitu laporan tahunan PT. Campina Ice Cream Industry Tbk pada tahun 2020. Sedangkan teknik pengumpulan data dilakukan dengan menggunakan penelitian kepustakaan dan penelitian dokumenter guna memperoleh data yang akurat. Teknik pengolahan data menggunakan reduksi data, penyajian data dan penarikan kesimpulan.Berdasarkan hasil penelitian menunjukkan bahwa pengakuan pengukuran dan pengungkapan imbalan kerja jangka pendek pada PT. Campina Ice Cream Industry Tbk telah mematuhi PSAK No. 24 terhadap imbalan kerja jangka pendek dan tidak terdapat perbedaan yang signifikan mengenai perbandingan PSAK 24 dan SAK EP khususnya imbalan kerja jangka pendek. Dalam penelitian ini penulis fokus pada PSAK 24 sesuai dengan judul penelitian. Untuk cuti berbayar PT. Campina Ice Cream Industry Tbk mengaku terbagi dalam dua kategori, yakni Cuti Akumulasi dan Cuti Tidak Akumulasi. Untuk bagi hasil dan bonus, perusahaan mempunyai kewajiban konstruktif atau hukum untuk membayar bonus tersebut dan terdapat praktik pemberian bonus tersebut di masa lalu. Hal ini terlihat dari hasil penelitian dan pembahasan mengenai pengakuan dan pengukuran serta pengungkapan imbalan kerja jangka pendek pada PT. Campina Ice Cream Industry Tbk.
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Proym, Steven, Darwanto Darwanto, Maria Mediana Sebenan, and Feni Anita Notanubun. "ANALISIS LAPORAN KEUANGAN DENGAN MENGGUNAKAN RASIO LIKUIDITAS DAN PROFITABILITAS PADA PT.CAMIPINA ICE CREAM INDUSTRY Tbk." IJEN: Indonesian Journal of Economy and Education Economy 1, no. 2 (September 12, 2023): 102–10. http://dx.doi.org/10.61214/ijen.v1i2.144.
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This study aims to analyze the ratio of liquidity and profitability at PT. Campina Ice Cream Industry Tbk. The research method used is descriptive quantitative. The object of this research is the financial statements of PT. Campina Ice Cream Industry Tbk for the period 2020 - 2022. Data analysis techniques use inferential analysis methods. The results of this study indicate that based on the analysis of the liquidity ratio of PT Campina Ice Cream Industry Tbk, it has increased between 2020 and decreased between 2021 and 2022, seen from the decrease in current assets in 2022 and based on the ratio analysis of the Current ratio, Quick ratio, and Cash ratio . Meanwhile, based on the profitability ratio of PT Campina Ice Cream Industry Tbk, it has increased from 2020 - 2022 seen from the ratio analysis of Gross Profit Margin (GPM), Net Profit Margin (NPM), Operating Profit Margin (OPM), Return On Asset Ratio (ROA), and Return On Equity (ROE).
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Fernandes, Isabela de Andrade Arruda, Isadora Boaventura Ponhozi, Ana Paula Meira, Gabriela Piastrelli Bergamin, and Raquel Guttierres Gomes. "Characterization of Aiphanes aculeata fruit pulp and application in ice cream formulations." Research, Society and Development 10, no. 5 (May 13, 2021): e45710515184. http://dx.doi.org/10.33448/rsd-v10i5.15184.
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The characteristic color of the palm fruits Aiphanes aculeata, also known as Cariota-de-Espinho, suggests the presence of pigments such as carotenoids and anthocyanins, in addition these fruits present other compounds with health benefits such as minerals, vitamins and phenolics. However, there are no studies on the application of these fruits in food formulations since this palm tree is used only for urban landscaping. The present study aimed to characterize the Aiphanes aculeata pulp for proximate composition, physicochemical parameters, mineral contents, bioactive compounds, and antioxidant activity. Three ice cream formulations with the addition of different pulp concentrations were also produced, aimed to contribute to the technological and nutritional use of Aiphanes aculeata fruits. The choice of ice cream as the main investigation occurs due to the importance of functional ice creams to the balance of the physiological functions of the human organism that occurs through the ingestion of active and nutritional ingredients. Ice creams were characterized for overrun, melting behavior, color, and texture profile. The pulp presented representative minerals levels such as iron (49.82 ± 43.85 mg/100g) and zinc (96.07 ± 81.65 mg/100g). The total carotenoids level was significant, corresponding to 92.64 ± 0.83 μg/100g, with an emphasis on the beta-carotene levels (56.94 ± 2.11 μg/100g). The different pulp concentrations used in the formulations influenced the characteristics of the ice cream, as it interacted positively with the ingredients until the concentration of 30% pulp. Therefore, the Aiphanes aculeata fruits showed potential for application in the food industry, in the manufacture of ice cream with high nutritional value.
Dissertations / Theses on the topic "Ice cream industry"
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Matthews, Elizabeth Anne. "The history of the ice cream industry in Britain from its origins to 1939." Thesis, Lancaster University, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.289036.
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Ferraz, Juliana Pereira 1989. "Perfil sensorial descritivo e direcionadores de preferência de sorvete de creme com fruto-oligossacarídeo e diferentes edulcorantes." [s.n.], 2013. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254261.
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Orientador: Helena Maria André BoliniDissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
Made available in DSpace on 2018-08-22T07:57:23Z (GMT). No. of bitstreams: 1 Ferraz_JulianaPereira_M.pdf: 2510030 bytes, checksum: a28d462816bf1afe8b5665a26f281aea (MD5) Previous issue date: 2013
Resumo: O sorvete é um alimento altamente consumido no mundo e a cada ano nota - se que o consumo no Brasil cresce cada vez mais iniciando um processo de transição de um alimento sazonal para um alimento consumido durante o ano todo. Este produto possui uma matriz energética e nutricional altamente complexa, pois trata - se de um produto que contém em sua formulação proteínas, gorduras, açucares, ar e minerais. O FOS atuou agregando um valor funcional ao produto juntamente com os edulcorantes que tiveram a finalidade de reduzir o valor calórico do produto tornando - o mais saudável e permitindo que portadores de doenças crônicas como os diabéticos e obesos possam consumi - lo. Este trabalho teve como objetivo realizar análises a fim de se desenvolver um sorvete de creme de acordo com as preferências dos consumidores, foi avaliado a partir da análise descritiva quantitativa, análise múltipla de tempo intensidade, análise de aceitação e análises físico - químicas, sendo estas overrun, velocidade de derretimento, pH, textura e cor, para que as características do sorvete de creme fossem preservadas com a adição do prebiótico e dos edulcorantes. Os dados obtidos foram submetidos à análise de variância (ANOVA) e testes de médias de Tukey, utilizando o programa estatístico SAS. Com os dados de aceitação foi construído o Mapa de Preferência Interno através do programa XLStat. A análise de aceitação mostrou que todas as amostras foram bem aceitas pelos consumidores, exceto a amostra com estévia em sua formulação que recebeu notas inferiores a seis. Na ADQ® as amostras foram diferenciadas pelo gosto amargo, doce residual e gosto doce devido à presença dos edulcorantes na formulação. Na análise Múltipla de Tempo Intensidade foi possível verificar as semelhanças das amostras em relação à intensidade de dulçor e amargor diferenciando - se somente a amostra com estévia que obteve intensidades altas tanto para amargor quanto para dulçor. Podendo - se concluir que a adição do FOS e dos edulcorantes, aspartame, sucralose, neotame e ciclamato/ sacarina na proporção de 2:1 no sorvete de creme não afetou a aceitação das amostras perante aos consumidores, já a amostra com FOS e estévia em sua formulação foi rejeitada pelos consumidores, estes resultados auxilia a indústria de sorvetes, que poderá desenvolver um sorvete com apelo funcional e redução calórica sem influenciar nas características sensoriais e físico - químicas do sorvete de creme atingindo um novo público consumidor
Abstract: The ice cream is a highly consumed aliment in all around the world and year by year we can notice that brazilian ice cream consumption increases starting a transition process of a seasonal food to a food that is consumed throughout the year. This product has an energetic and nutritional load that is highly complex, because it formulation contains proteins, fats, sugars, minerals and air. The FOS had operated adding a functional value to the product with the sweeteners that had the finality or reduce the product's calories that becomes more healthy and allowing that patients with chronic diseases, like diabetes, can consume the product. This research had as purpose perform analysis in order to develop a product according to the consumers preferences, it had been valued from qualitative descriptive analysis, multiple time-intensity analysis, acceptance analysis and physical - chemical, these being overrun, melting rate, pH, texture and color, in order that the vanilla ice cream characteristics were still the same with the addition of the prebiotic and sweetener. The data were submitted for analysis of variance (ANOVA) and measurements Tukey tests using static programs. The acceptance analysis showed that all the samples were well accepted except the sample with estevia in its formula. In ADQ the samples were differentiated by the bitter or sweet taste. In the analyses multiple of time intensity was possible verifying the sample similarities in relation to sweetness and bitterness. We concluded that the addition of FOS, sweeteners, aspartame, sucralose, neotame and cyclamate / saccharin in a 2:1 ratio in the ice cream did not affect the acceptance of samples before consumers, on the other hand the sample with estevia was rejected by the consumers, this results helps the ice cream industry, wich may develop an ice cream with functional appeal and caloric reduction without affecting the sensory characteristics and physical - chemical ice cream reaching a new consumer audience
Mestrado
Consumo e Qualidade de Alimentos
Mestra em Alimentos e Nutrição
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Heasman, Michael Kenneth. "Influence of changing patterns of sucrose consumption on industrial users. Response by manufacturers of soft drinks, biscuits, cereals, cakes confectionery, ice-cream, jams, canned products and other sugar-containing foods to the U. K. dietary guidelines that relate to sucrose consumption." Thesis, University of Bradford, 1988. http://hdl.handle.net/10454/4223.
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Sugar is intrinsically linked with the modern food system. Large sections
of the U. K. food industry are dependent on its use and functional qualities.
Supplies of sucrose entering the food chain have declined 25% between the
1950's and 1980's and currently stand around 37 kg/person/year. Furthermore,
U. K. dietary guidelines over the past 14 years have consistently suggested
caution over how much sugar is eaten, especially in manufactured foods.
Dietary guidelines such as the NACNE report (1983) recommend average sugar
consumption should be no more than 20 kg/person/year. Currently, two-thirds
of sugar supplies are bought for use in food and drink manufacture. Continued
pressures on sugar consumption and negative consumer attitudes to sugar may
be reflected in lost sales of sugar-containing foods. The available information
on U. K. sugar consumption is critically assessed. Although the main sources of
sugar supply are identified, individual sugar consumption is shown to vary by
considerable amounts. The place of sucrose is examined in relation to other
sweeteners and why and where sugars and sweeteners are used in food systems.
The promotion of "no added sugar" and "sugar free" products is examined since
the publication of the NACNE report to the end of 1987. To further test the
impact of changing patterns of sugar consumption on food and drink
manufacturers a national survey of manufacturers who use sugar was carried
out in early 1988. This was an attitudinal postal questionnaire and responses
to the issue of sugar, diet and health were analysed. Respondents bought an
estimated 650,000 tonnes of sugar in 1986, around 45% of the total industrial
market. While the survey aggregate were fully supportive of sucrose,
respondents reported that the majority of consumers were worried about sugar
being bad for health and were actively cutting down on individual intakes.
There were significant differences to the issue of sugar, diet and health
dependent on company size, whether a company manufactured for a retailer's
own label and if products had already been marketed at a "healthy eating"
segment. However, in general, while manufacturers considered consumer
attitudes to sugar to be important they had to be put in the context of other
factors. So far the impact of changing patterns of sugar consumption is not
reflected in the total average industrial purchases of sugar, although
substantial "sugar-free" and "sugar-reduced" product niches have been
established.
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Heasman, Michael Kenneth. "Influence of changing patterns of sucrose consumption on industrial users : response by manufacturers of soft drinks, biscuits, cereals, cakes confectionery, ice-cream, jams, canned products and other sugar-containing foods to the U.K. dietary guidelines that relate to sucrose consumption." Thesis, University of Bradford, 1988. http://hdl.handle.net/10454/4223.
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Sugar is intrinsically linked with the modern food system. Large sections of the U. K. food industry are dependent on its use and functional qualities. Supplies of sucrose entering the food chain have declined 25% between the 1950's and 1980's and currently stand around 37 kg/person/year. Furthermore, U. K. dietary guidelines over the past 14 years have consistently suggested caution over how much sugar is eaten, especially in manufactured foods. Dietary guidelines such as the NACNE report (1983) recommend average sugar consumption should be no more than 20 kg/person/year. Currently, two-thirds of sugar supplies are bought for use in food and drink manufacture. Continued pressures on sugar consumption and negative consumer attitudes to sugar may be reflected in lost sales of sugar-containing foods. The available information on U. K. sugar consumption is critically assessed. Although the main sources of sugar supply are identified, individual sugar consumption is shown to vary by considerable amounts. The place of sucrose is examined in relation to other sweeteners and why and where sugars and sweeteners are used in food systems. The promotion of "no added sugar" and "sugar free" products is examined since the publication of the NACNE report to the end of 1987. To further test the impact of changing patterns of sugar consumption on food and drink manufacturers a national survey of manufacturers who use sugar was carried out in early 1988. This was an attitudinal postal questionnaire and responses to the issue of sugar, diet and health were analysed. Respondents bought an estimated 650,000 tonnes of sugar in 1986, around 45% of the total industrial market. While the survey aggregate were fully supportive of sucrose, respondents reported that the majority of consumers were worried about sugar being bad for health and were actively cutting down on individual intakes. There were significant differences to the issue of sugar, diet and health dependent on company size, whether a company manufactured for a retailer's own label and if products had already been marketed at a "healthy eating" segment. However, in general, while manufacturers considered consumer attitudes to sugar to be important they had to be put in the context of other factors. So far the impact of changing patterns of sugar consumption is not reflected in the total average industrial purchases of sugar, although substantial "sugar-free" and "sugar-reduced" product niches have been established.
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Rizzo-Benato, Roberta Teresa. "Qualidade microbiológica do leite e do sorvete de massa de uma indústria de pequeno porte do município de Piracicaba - SP." Universidade de São Paulo, 2004. http://www.teses.usp.br/teses/disponiveis/11/11141/tde-06012005-142916/.
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Pela demanda elevada de sorvetes a base de leite no mercado, e ocasionais relatos de intoxicação alimentar por esse alimento, este trabalho objetivou avaliar a qualidade microbiológica de sorvetes, bem como a de sua principal matériaprima, o leite. Foram analisadas 24 amostras de leite e 36 de sorvetes dos sabores de maior procura, creme e chocolate. Análises microbiológicas foram realizadas para a determinação do Número Mais Provável (NMP) de coliformes totais e fecais, a enumeração de Staphylococcus coagulase-positiva e a pesquisa de Salmonella spp, análises exigidas pela Agência Nacional de Vigilância Sanitária (ANVISA) (Brasil, 2001). Realizou-se, também, a comparação entre os caldos Escherichia coli - EC (Difco 0314-01-0) e Caldo Verde Brilhante Lactose Bile 2% - CVBLB (Difco 0007-01-2) utilizados no teste confirmativo para a detecção de coliformes fecais, havendo diferença significativa (p<0,05) entre eles na enumeração do NMP de coliformes fecais. Com base nos resultados obtidos, pode-se afirmar que 58,3% das amostras de leite e 19,4% das amostras de sorvetes analisadas apresentaram valores para coliformes fecais acima dos tolerados pela referida legislação quando se utilizou o CVBLB e 70,8% das amostras de leite e 30,6% das amostras de sorvetes apresentaram NMP de coliformes fecais acima dos permitidos pela legislação quando se utilizou o caldo EC. Staphylococcus coagulase-positiva foi detectado em apenas uma amostra de leite (4,2%) e em duas amostras de sorvete (5,6%) e todas as amostras analisadas não apresentaram Salmonella em 25 mL ou 25g.Due to the high demand of milk base ice cream in the market and occasional milk intoxication, this work aimed to evaluate the microbiological quality of vanilla and chocolate ice cream production, as well as its raw material, the milk. Comparisons of the media of Escherichia coli broth - EC (Difco 0314-01-0) and brilliant green bile lactose broth 2% - BGB (Difco 0007-01-2) were used in the confirmation test for fecal coliform counts. The sample microbiological analyses carried out were the counts of total and fecal coliforms, the examination for positive-coagulase Staphylococcus and Salmonella spp, all of them determined by the present brazilian legislation. Basing on the obtained results, the milk exceeded values in 58.3% and the ice cream in 19.4% of the samples analyzed for fecal coliforms using BGB and 70.8% and 30.6%, respectively using EC. Staphylococcus was detected in just one milk sample (4.2%) and two ice cream samples (5.6%) and for Salmonella, all of the samples presented absence of that microorganism. There was a significant difference (p<0.05) between the EC and BGB media comparisons.
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Campodónico-Valcárcel, Fiorella. "Estudio de prefactibilidad para la instalación de una planta de producción de helado de fresa enriquecido con fitoesteroles y omega acidos." Bachelor's thesis, Universidad de Lima, 2015. http://repositorio.ulima.edu.pe/handle/ulima/3215.
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El presente proyecto busca demostrar la viabilidad de instalar una planta productora de helados a nivel tecnológico, económico y social, ya que el proceso de fabricación es realmente sencillo y las variedades de máquinas necesarias se pueden encontrar a buenos precios fácilmente. A partir de esto, se desarrollará el proyecto determinando puntos básicos como la demanda y el mercado objetivo, los costos asociados a todo el proceso de implementación, incluyendo el proceso productivo, servicios de terceros, entre otros, así como también se deberá evaluar la disponibilidad de materias, primas, tecnología y personal calificado para el desarrollo del mismo. Así, mediante el uso adecuado de las herramientas de ingeniería se demostrará la conveniencia de la realización de este proyecto.The present project seeks to demonstrate the viability of installing a producing plant of ice cream at a technological, economic and social level, because the manufacturing process is really simple and all the necessary machines can be found easily at good prices. This exposes the develop of the Project, determining basic points such as the demand and target market, the costs associated with the entire implementation process, including the productive process and third-party services among others. It also covers the evaluation of raw material and qualified workforce and technology. In this way, by the proper use of engineering tools, the convenience of the realization of this project will be demonstrated.
Trabajo de investigación
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BISCOTTI, ANTONIO. "Trasferimento di conoscenze tra ricerca e industria delle macchine per gelato: sviluppo e validazione di nuovi strumenti." Doctoral thesis, Università degli studi di Modena e Reggio Emilia, 2020. http://hdl.handle.net/11380/1201039.
Full textAbstract:
Per l'industria alimentare, è di primaria importanza garantire il controllo della qualità ed avere prodotti approvati. La misura dei parametri di qualità degli alimenti, compresi quelli microbiologici associati a un rischio per la sicurezza, è necessaria per caratterizzare il prodotto ed evitare adulterazione o contaminazione. Una popolazione microbica associata all'ambiente di produzione e agli ingredienti del prodotto stesso è normalmente presente nelle matrici alimentari. I prodotti lattiero-caseari, grazie alle loro caratteristiche di composizione, sono adatti come substrato di crescita ideale in grado di favorire la crescita batterica. Il gelato non è un prodotto sterile, sebbene le macchine per gelato eseguano in genere un ciclo di trattamento termico che riduce la carica di microrganismi, al fine di ridurla sotto i limiti per batteri patogeni imposti dalla legge. La prima parte del mio progetto di ricerca mirava a sviluppare un sistema biosensore per la misurazione della concentrazione batterica in miscela gelato a base di latte, sfruttando la tecnica dell'impedenza. La misura dell'impedenza è stata effettuata applicando ai campioni un segnale di tensione sinusoidale. I campioni di miscele gelato, inoculati con concentrazione crescente di E.coli ATC11229 compresi tra 101 e 1010 CFU/ml, sono stati monitorati nel tempo per ottenere una curva di calibrazione. Come valore di confronto, miscela per gelato a base di latte senza inoculo è stata utilizzata come controllo nei test. I campioni sono stati analizzati in parallelo sia mediante il sistema biosensore che enumerazione di conte in piastra, al fine di confrontare i risultati. Il tempo di rilevazione (DT) è stato calcolato per ciascun campione alle diverse concentrazioni di inoculo. Le miscele per gelato non inoculate non hanno mostrato alcun cambiamento nei parametri elettrici misurati nel tempo. Laddove l'inoculo è stato aggiunto alla miscela per gelato, è stato registrato un cambiamento nei parametri elettrici con un aumento del DT al diminuire della carica batterica. La seconda parte del mio lavoro di ricerca era finalizzata allo sviluppo di attrezzature e metodi di elaborazione per controllare la sicurezza microbiologica delle macchine per gelato in un laboratorio centralizzato. Negli ultimi anni, si è verificato un aumento del fenomeno di rilocazione di centri di produzione di miscele per gelato che preparano il prodotto da inviare direttamente ai punti vendita. Le miscele per gelato possono essere prodotte e confezionate in un centro di produzione, quindi conservate e trasportate nei punti vendita. Una volta raggiunti i punti vendita, le miscele per gelato vengono trasformate in gelato. In questa prospettiva, è stato condotto uno studio sulla shelf-life delle miscele per gelato e sul processo di confezionamento, al fine di sviluppare un protocollo ottimale da offrire ai clienti per una qualità standardizzata in un contesto multi-location per la vendita al dettaglio di gelato. Esperimenti preliminari hanno valutato la stabilità microbiologica dei prodotti trattati e conservati a +4 °C. L'analisi batteriologica e le misurazioni del pH hanno confermato la stabilità del prodotto. Al fine di limitare la possibilità di contaminare il prodotto, è stata sviluppata una riempitrice per bag professionale. Utilizzando il sistema di riempimento del bag, è stata confermata la stabilità microbiologica delle miscele per gelato per un massimo di un mese. È stata eseguita un'analisi sensoriale per valutare la qualità del prodotto durante il mese di conservabilità a +4 °C. Ogni 7 giorni è stato aperto un bag contenente la miscela per gelato e il gelato è stato assaggiato. L'analisi ha dimostrato una buona affidabilità del processo nella qualità sensoriale del gelato prodotto con le miscele durante tutta la durata di conservazione.For the food industry, it is of primary importance to ensure quality control and approved products. Measurement of food quality parameters, including microbiological ones associated to a safety risk, is necessary to characterize the product and to avoid adulteration or contamination. A microbial population associated to the environment of production and to the ingredients of the product itself is normally present in food matrices. Dairy products, due to their composition characteristics, are well suited as an ideal growth substrate capable of promoting bacterial growth. Ice-cream is not a sterile product, albeit ice-cream machines generally perform a heat treatment cycle that reduces the load of microorganisms, in order to lay below the limits of pathogenic bacteria imposed by law. The first part of my research project was aimed to develop a biosensor system for bacterial concentration measurement in a milk-based mix for ice-cream, that exploits the impedance technique. The measurement of the impedance has been done applying to the samples a sinusoidal voltage signal. Ice-cream mix samples inoculated with increasing concentration of E.coli ATC11229, ranging from 101 to 1010 CFU/ml, have been monitored over the time to obtain a calibration curve. As a comparison value, the ice-cream mix milk-based without inoculum was used as control in the tests. The samples were analyzed in parallel by both measurement with the biosensor and by plate count enumeration, in order to compare the results. The Detect Time (DT) was calculated for each sample at the different concentration of inoculum. The ice-cream mixes not inoculated didn’t show any change in electrical parameters measured over the time. Where the inoculum was added to the ice-cream mix, change in the electrical parameters was recorded with an increase of the DT decreasing the bacterial load. The second part of my research work was aimed to develop equipment and processing methods to control the microbiological safety of ice-cream machines in a centralized laboratory. In recent years there has been a growth in the phenomenon of the relocation of ice-cream mixes production centers that prepare the product to be sent directly to the sales points. Ice-cream mixes can be produced and packaged in a production center, then stored and transported to sales points. Once the sale points are reached, the ice-cream mixes are transformed into ice-cream. In this perspective, a shelf-life study of ice-cream mixes and a packaging process has been performed, in order to develop an optimal protocol to offer to the customers for a standardized quality in a multi-location gelato retail context. Preliminary experiments evaluated the microbiological stability of the products processed and stored at +4 °C. Bacteriological analysis and pH measurements confirmed the stability of the product. In order to limit the possibility to contaminate the product, a professional bag filling machine was developed. Using the bag filling system, pH and microbiological stability for up to one month of the ice-cream mix was confirmed. Sensory analysis was performed to evaluate the quality of the product during one month of shelf-life al +4 °C. Every 7 days, a bag containing ice-cream mix was opened and the ice-cream was tasted. The analysis demonstrated good process reliability in the sensorial quality of the ice-cream produced with the mixes during all the shelf-life.
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Shao, Yu-Chin, and 邵玉琴. "Shop Management Performance Evaluation – An Example of Ice Cream Industry." Thesis, 2008. http://ndltd.ncl.edu.tw/handle/fxwmwv.
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碩士國立東華大學
國際企業學系
96
In Taiwan, there are nearly 20 billion NT dollars ice expense potential every year to accomplish the ice cream chain store in the entire Taiwan's vigorous development. Under the intensive and competitive environment, the chain stores after running a period of time, they needs to solve the management performance and tries to promote themselves competitive advantage. Therefore, how to measure the “management performance” to reduce the cost and to enhance the goal of the benefit is a serious issue. This study is based on the ice cream chain store “management performance” investigation in order to attempt to know this topic. In order to have a system's inspection the ice cream chain store management performance, this study using a succession of unit design, and constructing the performance management system which are including: （1）the achievements appraisal item's selection, （2）the “Data Envelopment Analysis” applying into the ice cream chain store. The achievement of analysis, the suggestion of improvement, the management control system forming, the incessancy improving, and the enterprise is enable to achieve the continues goal of management continuity. The study for an ice company's 20 chain shops, research period is during 2007. Based on the DEA to figure out the efficiency of operation and gain. The slack variable analysis can determine the inefficiency unit's resources and take some improving direction and breadth, the sensitivity analysis is applying to understand that each item of input-output variable to influence the relative efficiency, in addition to, the analysis is can be used to investigate whether the combination of different input and out will cause the significant change of efficiency or not. 1. According to the slack variable analysis, the key variable of business management is “rental fee" and it need to improve for the case company. For the effectiveness of gain, the “Sales revenue " is a major target to improve for the case. 2. Based on the sensitivity analysis, the key factor of business management is "labor cost ", and it will reflect gain efficiency. In addition, the analysis offers the suggestion of priority opening new shop is take-out.
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TAI, I.-LI, and 戴依理. "Surface Temperature Requirements on Ice Cream Receiving in Temperature- controlled Logistics Industry." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/2wwq9e.
Full textAbstract:
碩士國立臺灣海洋大學
食品科學系
104
Consumers are gradually concerning food safety. When receiving chilled or frozen food, foods are monitored and measured through central temperature. However, the distributer centers or retailers cannot destroy food packages when concerning food packaging completeness and conveniences in operations. Therefore, the aim of this research was to recommend the acceptable surface temperature at summer when receiving frozen food using ice cream as an example. In this research, various types of commercial ice cream products were purchased from retail shops. The central and surfaced temperatures were monitored continuous under steady and dynamic environments. Correlations analysis between surface and center temperature were carried out by SPSS statistical software (IBM SPSS Statistics 20) . The study showed that the receiving time was between 60 - 1230 seconds if the surface temperature fluctuated to -12 ℃, and central temperatures maintained at -12 under steady conditions. As for dynamic temperature conditions, the receiving time was between 20 - 680 seconds. Hence, surface temperature rises quickly when ice creams are exposed in high temperatures. The correlation analysis shows there is a strong relationship between center and surface temperatures. In addition, all the ice cream in the cluster analysis identifies the three types : large、medium and small size ice cream . A large size ice cream to meet the specification in line with the core temperature of -18 ℃, the acceptance of time about 643 seconds,the surface temperature of -5.4℃ and medium size ice cream acceptance time is about 200 to 1163 seconds ,the surface temperature of 1.2~-15℃,a small ice cream acceptance time is approximately 1416 seconds, the surface temperature of -5.7℃.
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Pinho, Diogo de Almeida. "The effects of cognition-based subconscious priming on short-term memory : a study in the ice cream industry." Master's thesis, 2015. http://hdl.handle.net/10400.14/17767.
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Purpose – The main objectives of this study were to gain substantial insights about subconscious priming and its role on accessibility through the utilisation of external cues; to draw information about the impulse ice cream industry and customers’ shopping habits; to analyse the consequences of cognitive reasoning on short-term memory and choice after subconscious priming; and to analyse the main differences in satisfaction and loyalty after performing the experiments, and prior long-term favourite choices;
Methodology / Approach – This study used secondary research, which had a supporting role towards the primary research when it comes to concept revision. Also, this supporting role was important to gather information about the role of subconscious priming in accessibility and cognitive reasoning tasks. The primary research was based on a tri-grouped two-staged set of surveys, all different from each other, and each with its own purpose within the objectives presented for the study;
Findings – The findings of this research were as follows: Portuguese and British Olá – or Wall’s – consumers, in average, buy ice creams from this brand once or twice per month, and usually from caffés and supermarkets. Frequency of purchase and age are both positively directly correlated with loyalty towards a brand. Respondents are more likely to purchase an accessible product when asked to perform a word comprehension task utilising cognitive reasoning, comparing to their long-term favourite. Consumers tend to be less satisfied when choosing a recently-primed product instead of their long-term favourite one;
Research and Practical Implications – Cognitive reasoning tasks can be used for managerial or marketing purposes when consumers are subjected to the correct word comprehension tasks. With a higher depth of research on this subject, subconscious priming with cognitive reasoning can be utilised in other industries other than impulse ice cream, through problem or puzzle-solving exercises which customers make before purchasing. These exercises have to take into consideration the consequences of consumer lower satisfaction associated with priming.
Originality / Value – This research continues the existing research on cognitive reasoning as a marketing subconscious priming method, and which can be important to marketing initiatives for more companies other than the ice cream Olá – or Wall’s – described in this study. Also, the primary research used was adapted from few previous articles, specifically for one brand within the FMCG business.
Books on the topic "Ice cream industry"
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Marshall, Robert T. Ice cream. 6th ed. New York: Kluwer Academic/Plenum Publishers, 2003.
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Clarke, Chris. The science of ice cream. Cambridge: Royal Society of Chemistry, 2004.
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Walker, Anne. Bi-Rite Creamery's sweet cream & sugar cones: 90 recipes for making your own ice cream and frozen treats from Bi-Rite Creamery. Berkeley, CA: Ten Speed Press, 2012.
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Kris, Hoogerhyde, and Gough Dabney, eds. Bi-Rite Creamery's sweet cream & sugar cones: 90 recipes for making your own ice cream and frozen treats from Bi-Rite Creamery. Berkeley, CA: Ten Speed Press, 2012.
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Steven, Young L., ed. Tharp & Young on ice cream: An encyclopedic guide to ice cream science and technology. Lancaster, Penn: DEStech Publications, Inc., 2012.
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Stogo, Malcolm. Incredible ice cream: Making it your way with passion! : for professional ice cream artisans and home ice cream junkies. West Orange, NJ: Ice Cream University Press, 2009.
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Ltd, Schober Direct Marketing, ed. The Confectionery & ice cream industry. 2nd ed. Hampton: Schober Direct Marketing, 1999.
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International Ice Cream Symposium (2nd 2003 Thessalonikē, Greece). Ice cream II: Proceedings of the Second IDF International Symposium on Ice Cream held in Thessaloniki, Greece, 14-16, May 2003. Brussels, Belgium: International Dairy Federation, 2004.
Find full textBook chapters on the topic "Ice cream industry"
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Marshall, Robert T., and W. S. Arbuckle. "The Ice Cream Industry." In Ice Cream, 1–9. Boston, MA: Springer US, 2000. http://dx.doi.org/10.1007/978-1-4613-0477-7_1.
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Marshall, Robert T., and W. S. Arbuckle. "Formulas and Industry Standards." In Ice Cream, 314–27. Boston, MA: Springer US, 2000. http://dx.doi.org/10.1007/978-1-4613-0477-7_19.
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Arbuckle, W. S. "Formulas and Industry Standards." In Ice Cream, 381–405. Boston, MA: Springer US, 1986. http://dx.doi.org/10.1007/978-1-4615-7222-0_22.
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Marshall, Robert T., H. Douglas Goff, and Richard W. Hartel. "The Ice Cream Industry." In Ice Cream, 1–9. Boston, MA: Springer US, 2003. http://dx.doi.org/10.1007/978-1-4615-0163-3_1.
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Arbuckle, W. S. "Formulas and Industry Standards." In Ice Cream, 381–405. Boston, MA: Springer US, 1986. http://dx.doi.org/10.1007/978-1-4757-5447-6_22.
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Goff, H. Douglas, and Richard W. Hartel. "The Ice Cream Industry." In Ice Cream, 1–17. Boston, MA: Springer US, 2012. http://dx.doi.org/10.1007/978-1-4614-6096-1_1.
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Arbuckle, W. S. "Development of the Ice Cream Industry." In Ice Cream, 1–8. Boston, MA: Springer US, 1986. http://dx.doi.org/10.1007/978-1-4615-7222-0_1.
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Arbuckle, W. S. "Development of the Ice Cream Industry." In Ice Cream, 1–8. Boston, MA: Springer US, 1986. http://dx.doi.org/10.1007/978-1-4757-5447-6_1.
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Shen, Jiayao. "Analyzing the Trend of Modern Ice Cream Industry: The Case of Chicecream." In Proceedings of the 2022 International Conference on Economics, Smart Finance and Contemporary Trade (ESFCT 2022), 256–66. Dordrecht: Atlantis Press International BV, 2022. http://dx.doi.org/10.2991/978-94-6463-052-7_30.
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Hu, Ningqi, Xin Liu, Ke Mu, Yi Shen, and Mingya Zhang. "The Blue Ocean Strategy of Mixue Ice Cream and Tea During Market Saturation Crisis in the Milk Tea Industry." In Applied Economics and Policy Studies, 1117–27. Singapore: Springer Nature Singapore, 2023. http://dx.doi.org/10.1007/978-981-19-7826-5_107.
Full textConference papers on the topic "Ice cream industry"
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Veselinović, Nevena, and Jelena Nikolić. "IMPROVING PRODUCTION EFFICIENCY IN THE ICE CREAM INDUSTRY." In 1st INTERNATIONAL Conference on Chemo and BioInformatics. Institute for Information Technologies, University of Kragujevac, 2021. http://dx.doi.org/10.46793/iccbi21.149v.
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The food industry is a large consumer of energy that depends on fossil fuels, the combustion of which releases large amounts of CO2. The paper examines the possibility of reducing the use of non – renewable energy sources through a detailed energy audit and consideration of measures to increase energy efficiency and renewable energy sources in the ice cream craft industry. The cost-effectiveness of the proposed measures is observed for two scenarios. The first scenario covers the current situation in Serbia, in which there are no carbon taxes, and the price of energy is relatively low compared to other countries in Europe. The second „German scenario“ implies carbon taxes in the amount of 55€/tCO2, which is expected to, with the same energy prices, significantly reduce the repayment period and affect the ranking of measures. The analysis is performed to consider how the carbon tax reflects on the motivation of craft producers to improve energy efficiency.
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Cromer, W. C., Mark J. Miller, X. J. Xin, Z. J. Pei, and Karen A. Schmidt. "Effects of Container Geometry on Energy Consumption During Hardening in Ice Cream Manufacturing." In ASME 2010 International Manufacturing Science and Engineering Conference. ASMEDC, 2010. http://dx.doi.org/10.1115/msec2010-34103.
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Energy consumption by the dairy food industry in the United States constitutes 10% of all energy consumed by the U.S. food industry. Reducing energy consumption in cooling and refrigeration of foods plays an important role in meeting the challenge of the energy crisis. Hardening is an important and energy-intensive step in ice cream manufacturing. This work presents Finite Element Method (FEM) investigation of the ice cream hardening process, aiming to provide insight and guidance for energy savings in ice cream manufacturing. Effects of container shape and dimensions, container layers, and heat transfer boundary conditions on energy consumption for hardening of ice cream were investigated.
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Wardhani, Widyastuti Kusuma, Aulia Fauziah Lu'Ayi, and Helmya Hilda Putri Fatima. "Potential Reducing CO2 Emission for Ice Cream Industry through Energy Efficiency Improvement in Indonesia." In 2019 IEEE 3rd International Conference on Green Energy and Applications (ICGEA). IEEE, 2019. http://dx.doi.org/10.1109/icgea.2019.8880772.
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Rauth, N. L., Mark J. Miller, X. Jack Xin, Z. J. Pei, and Karen A. Schmidt. "Effects of Air Flow, Draw Temperature and Boundary Conditions on Hardening in Ice Cream Manufacturing." In ASME 2010 International Manufacturing Science and Engineering Conference. ASMEDC, 2010. http://dx.doi.org/10.1115/msec2010-34104.
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Energy consumption by the dairy food industry in the United States constitutes 10% of all energy consumed by the U.S. food industry, and reducing energy consumption in cooling and refrigeration of foods plays an important role in meeting the challenge of the energy crisis. Hardening is an important and energy-intensive step in ice cream manufacturing. This work presents Finite Element Method (FEM) investigation of the hardening process in ice cream manufacturing and assesses the accuracy and acceptability of the presented FEM methods. The FEM results are compared to experimentally data from the literature, and sources of variation including convection coefficient, bottom surface boundary condition and draw temperature are explored.
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Kolosova, E. V., and Elena Moliboga. "RESEARCH AND DEVELOPMENT OF FROZEN BIODESERT TECHNOLOGY WITH A GIVEN COMPOSITION AND PROPERTIES." In I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-58.
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The foundations of the state policy in the field of healthy nutrition and the policy of producers of healthy food products are the preservation and strengthening of public health, prevention of diseases associated with malnutrition of children and adults. The creation of safe and high-quality food products that improve the nutritional status of the population is an urgent task of the food industry. One of the key directions of its solution is connected with the development and introduction of various types of functional food products into the nutrition structure of the Russian population.
The priority direction in the production of ice cream is the production of functional products, using food components and biologically active additives, not only contributing to an increase in the nutritional value of products, but also allowing them to give it the desired therapeutic and preventive properties.
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Al Blooshi, Khalfan Qasem, and Kishore Mishra. "Implementation of Digital Technologies and Automation: Key Strategy of Improving Project Efficiency During Challenging Phase." In International Petroleum Technology Conference. IPTC, 2022. http://dx.doi.org/10.2523/iptc-22550-ms.
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Abstract The current outbreak and the financial crisis occurred due to Coronavirus (COVID-19); the global economy is melting like an ice-cream. This current pandemic and the market condition have affected not only the human but also greatly impacted the commodities prices, demand & supply especially into the industry those which believes on the traditional way of working such as oil & gas and other energy sectors. If I will talk about only the oil and Gas or Petroleum industry, then based on the current market information and statistics then the short team impact is nearly 25% to 30% decrease in the petroleum consumptions, but the long-term impact can be even more than 35% to 40%. The CAPEX and OPEX investment for research and development have been slashed like anything. When the world started investing into the other source of energy then it has started forcing oil and gas industry to think out of the box and industry must change rapidly prior to losing a substantial market share because of orthodox thinking in terms of utilizing the available technology or investing in the future technologies. This paper will discuss about the way how to shift the whole industry from man oriented to machine oriented, uses of traditional technologies to the modern technologies and implementation of digitization and automation of running plant as well as upcoming projects starting in the earliest phase e.g., Feasibility study, Pre-Feed, FEED and EPC stage (including Pre-Commissioning/ Commissioning) and the operation phase of the projects.
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Rueda Guzmán, Giovanny Andrés. "LA INDUSTRIA PETROQUÍMICA Y LA CIUDAD. El desarrollo urbano de la ciudad intermedia de Barrancabermeja entre 1951 y 1989." In Seminario Internacional de Investigación en Urbanismo. Bogotá: Universidad Piloto de Colombia, 2022. http://dx.doi.org/10.5821/siiu.10085.
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A principios del siglo XX empresarios descubrieron la presencia de petróleo en cercanías a la hoy ciudad intermedia de Barrancabermeja, entonces Puerto de Santander, que era apenas una veintena de viviendas a la orilla derecha del río Magdalena. Luego en 1921, cuando el Estado colombiano otorgó a la empresa Tropical Oil Company la concesión de Mares, el pequeño poblado ya contaba con aproximadamente diez manzanas; este crecimiento urbano del poblado se dio por la influencia de la empresa privada con características particulares hasta 1951 cuando el Estado decide reversar la concesión a la Tropical y crear una empresa estatal que explote y administre la concesión.En el llamado “periodo desarrollista” el Estado colombiano fomenta de manera activa el desarrollo de la industria en el país; esta industria debía localizarse en los centros urbanos metropolitanos, sin embargo, decide desarrollar el subsector industrial petroquímico en la ciudad intermedia de Barrancabermeja; con la creación de Ferticol (empresa estatal de fertilizantes) y la creación de la Empresa Colombiana de Petróleos (empresa estatal de hidrocarburos) se influencia de manera particular la urbanización de esta ciudad.Así, este artículo tiene por objetivo general comprender cómo se gestionó el desarrollo urbano, en lo que tiene que ver con la producción de infraestructura (vías urbanas, acueducto y alcantarillado) y vivienda social, de la ciudad intermedia de Barrancabermeja; y cuál fue la incidencia de la industria petroquímica en esta entre los años 1951 y 1989. Para lo anterior, se hace necesario analizar la relación que se dio entre la industria petroquímica y el desarrollo urbano, en esta ciudad entre 1951 y 1989; por otro lado, identificar los actores que gestionaron el desarrollo urbano en lo que tiene que ver con la producción de infraestructura (vías urbanas, acueducto y alcantarillado) y vivienda social en el periodo de tiempo ya descrito en esta ciudad; y finalmente, comprender el modelo de gestión que usaron, los actores estatales identificados anteriormente, para gestionar el desarrollo urbano de la ciudad.Esta investigación se plantea desde la perspectiva crítica en la medida en que asume que el desarrollo urbano de la ciudad intermedia de Barrancabermeja no se da per se, sino que esta es una consecuencia principalmente de un fenómeno de carácter político-económico. De esta manera se tiene por hipótesis que el desarrollo urbano de Barrancabermeja, capital petrolera de Colombia, además de ser influenciado por el sector petroquímico, tiene características particulares entre 1951-1989 porque en este periodo de tiempo la explotación de hidrocarburos y la producción de infraestructura (vías urbanas, acueducto y alcantarillado) y vivienda social en el país, es liderada por el Estado mediante la aplicación del modelo ISI (industrialización por sustitución de importaciones).Este proyecto de investigación toma al Estado, en sus diferentes escalas territoriales, como principal actor de transformación que interviene en la producción de espacio urbano de Barrancabermeja. Mediante normativa el Estado nacional, departamental y municipal regula espacialmente esta ciudad en función de las implicaciones que conlleva el fomento de la industria petroquímica entre los años 1951-1989. Con la búsqueda y revisión documental en diferentes bibliotecas, archivos históricos y plataformas virtuales se identificaron los actores que estaban relacionados con la producción de infraestructura en la ciudad intermedia de Barrancabermeja o en el fomento de su industria petroquímica.Posteriormente, mediante la búsqueda y análisis de documentos expedidos por dichos actores identificados se realizó: una matriz de contenidos de regulación sobre ordenamiento territorial y políticas de desarrollo urbano, alrededor de la industria petroquímica; y una línea temporal de regulación multiescalar del Estado Desarrollista en lo que tiene que ver con industrialización, desarrollo agrario, vivienda social y desarrollo municipal. Con estas herramientas se analizaron los modelos de gestión con los que los actores anteriormente identificados gestionaron o fomentaron los proyectos de desarrollo urbano en la ciudad en cuestión.De esta manera se entendió, por un lado, que la aplicación de la política de industrialización incrementó la población de la ciudad intermedia de Barrancabermeja entre los años 1938-1964. Por otro lado se identificó que: quién gestionó la ampliación del acueducto y alcantarillado para dar cobertura al lado oriental de la ciudad fue el INSFOPAL; la entidad que gestionó y construyó vías urbanas en una zona de la ciudad fue el DVM (Departamento de valorización municipal); la vivienda social la gestionó el ICT (Instituto de crédito territorial) y que, el IFI (Instituto de fomento industrial) fue el organismo que lideró el desarrollo y fortalecimiento industrial de Ecopetrol y Ferticol. Por último, se halló que estos actores estatales fueron los que lideraron los modelos de gestión que financiaron y llevaron a cabo dichos desarrollos urbanos.Los resultados de esta investigación permiten comprender de manera general que el Estado desempeñó un rol protagónico y activo en el desarrollo urbano de las ciudades colombianas (pues casi todos los actores eran de escala nacional) en el periodo donde se dio aplicación al modelo ISI. Estos resultados aportan a la discusión sobre el funcionamiento del modelo de producción de espacio urbano aplicado hoy en la ciudad intermedia latinoamericana, donde el rol del Estado es secundario y descentralizado, y los flujos de capital privado débiles.