Relevant bibliographies by topics / Industrial production of breads

Academic literature on the topic 'Industrial production of breads'

Author: Grafiati
Published: 18 August 2021
Last updated: 1 February 2022

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'Industrial production of breads.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Contents

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

Journal articles on the topic "Industrial production of breads":

1

Martínez-Castaño, Marcela, Juan Lopera-Idarraga, Jhonathan Pazmiño-Arteaga, and Cecilia Gallardo-Cabrera. "Evaluation of the behaviour of unripe banana flour with non-conventional flours in the production of gluten-free bread." Food Science and Technology International 26, no. 2 (September 23, 2019): 160–72. http://dx.doi.org/10.1177/1082013219873246.

Full text
APA, Harvard, Vancouver, ISO, and other styles
Abstract:
Gluten-free breads were developed by incorporating unripe banana flour in a blend of alternative flour/cassava starch, 45/50. A factorial design was applied to determine the simultaneous effect of percentage of unripe banana flour (2, 8, 15%) and the type of alternative flour (quinoa, oyster mushroom, yellow pea and lentil flour) on structural and colour properties of bread. Principal component analysis was used to evaluate the behaviour of the formulations from a comprehensive perspective. Three formulations, denoted as P8 (pea + 8% unripe banana flour), Q15 (quinoa + 15% unripe banana flour) and L15 (lentil + 15% unripe banana flour) exhibited the closest profiles to reference (wheat bread). Breads with oyster mushroom flour showed a profile significantly different from the rest of formulations. The interactions among the factors were significant for all studied properties and showed that the unripe banana flour fortification did not lead to proportional responses on the bread properties, but the behaviour of unripe banana flour in breadmaking relied on the percentage and the type of alternative flour used. The P8, Q15 and L15 exhibited high fibre content and carbohydrate content lower than the reference. In addition, P8 formulation can be classified as intermediate glycaemic index.
2

Belcar, Justyna, Anna Sobczyk, Tomasz R. Sekutowski, Sławomir Stankowski, and Józef Gorzelany. "Evaluation of Flours from Ancient Varieties of Wheat (Einkorn, Emmer, Spelt) used in Production of Bread." Acta Universitatis Cibiniensis. Series E: Food Technology 25, no. 1 (June 1, 2021): 53–66. http://dx.doi.org/10.2478/aucft-2021-0005.

Full text
APA, Harvard, Vancouver, ISO, and other styles
Abstract:
Abstract The study investigates rheological properties of dough and baking process made from flour obtained by milling grains from ancient varieties of wheat (einkorn, emmer and spelt), compared to common wheat flour dough (Arkadia variety). The findings show that einkorn flour dough and emmer flour dough present poor tolerance to mechanical processing and prolonged fermentation. These types of dough should be mixed through relatively short, and fermentation time should not exceed 80 minutes for einkorn dough and 45 minutes in the case of emmer dough. In the case of spelt flour dough, the optimum duration of mechanical processing and fermentation amounted to 10 minutes and 60 minutes, respectively. In terms of technological and baking parameters, spelt flour was most similar to the flour obtained by milling conventional wheat, and the superiority of the former was in fact identified in the case of selected factors. A one-stage method was used in the baking process and the bread was then subjected to organoleptic and physicochemical assessments and to texture profile analysis (TPA). Measurements were also performed to determine the indicators reflecting the quality of the baking processes, including dough yield, baking loss and bread yield. The physical parameters of the bread produced were significantly related to the wheat variety. The loaves made from einkorn and spelt flour were of good quality, comparable to the bread made from the conventional wheat, while their baking quality indicators were satisfying. Bread dough made from emmer flour did not meet the required parameters mainly related to the organoleptic assessment and selected physical properties of the bread crumb. However, the one-stage production method should not be applied to doughs made from emmer flour. Given the specific characteristics of the breads produced from the ancient wheat varieties, including their pleasant taste and aroma, as well as attractive colour in the case of einkorn bread, these baked products may be an interesting addition to the assortment of breads on offer from bakeries, restaurants and agritourist farms.
3

Collar, C. "Review: Biochemical and technological assessment of the metabolism of pure and mixed cultures of yeast and lactic acid bacteria in breadmaking applications / Revisión: Aspectos bioquímicos y tecnológicos del metabolismo de cultivos puros y mixtos de levaduras y bacterias ácido lácticas en panificación." Food Science and Technology International 2, no. 6 (December 1996): 349–67. http://dx.doi.org/10.1177/108201329600200601.

Full text
APA, Harvard, Vancouver, ISO, and other styles
Abstract:
The production of varieties of breads with the quality required at present by the European consumer closely relates to the proper use of starting microorganisms in controlled and optimized breadmaking conditions. The relationship between processing requirements and wheat bread quality involves an understanding of the metabolism of the starting microflora which regulate production or assimilation of suitable and unsuitable metabolites during the breadmaking process, mediated by the specific enzyme activities and nutritional requirements of yeast and lactic acid bacteria. In this paper, recent advances in the biochemical and technological assessment of pure and mixed cultures of yeast and lactic acid bacteria in breadmaking applications are reviewed. Metabolite profiles in model and simplified wheat flour systems, performance of breadmaking starters in straight and sourdough systems, and relationships between process conditions, tech nological performance and metabolism of fermentation starters are discussed.
4

Gobbetti, Marco, and Michael Gänzle. "Sourdough applications for bread production: Industrial perspectives." Food Microbiology 24, no. 2 (April 2007): 149. http://dx.doi.org/10.1016/j.fm.2006.07.008.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Волощук, В. М., В. В. Замикула, М. Д. Березовський, and О. І. Підтереба. "Проблемні питання щодо використання племінних ресурсів у Полтавській області." Вісник Полтавської державної аграрної академії, no. 4 (December 27, 2013): 45–48. http://dx.doi.org/10.31210/visnyk2013.04.11.

Full text
APA, Harvard, Vancouver, ISO, and other styles
Abstract:
Розглянуто питання неефективної роботи племін-них господарств, їх наявної та необхідної кількості для ефективного щорічного вирощування 300 тис. голів товарного свинопоголів’я. Викладено дані, що вказують на залежність структури селекційно-виробничої піраміди від рівня технологічних показни-ків. Шляхом застосування інформаційних систем проводиться прогноз зміни структури виробничої піраміди та обирається оптимальний варіант, який і має бути застосований у плануванні щорічних обсягів виробництва свинарської продукції на трипородній основі. The questions of the cause of ineffective work of pedigree enterprises, their presence and necessary number for effective annual production of 300 000 heads are examined in the article. The data, which show the dependence of a structure of selective industrial pyramid from the level of technological indexes, are given. The prognosis of a change of the structure of industrial pyramid is carried out by the application of information systems and the optimal variant, which will be applied at planning of annual amounts of the production of pig products on the three breads base, is chosen.
6

Rebholz, Gerold Felix, Karin Sebald, Sebastian Dirndorfer, Corinna Dawid, Thomas Hofmann, and Katharina Anne Scherf. "Impact of exogenous maltogenic α-amylase and maltotetraogenic amylase on sugar release in wheat bread." European Food Research and Technology 247, no. 6 (March 26, 2021): 1425–36. http://dx.doi.org/10.1007/s00217-021-03721-1.

Full text
APA, Harvard, Vancouver, ISO, and other styles
Abstract:
AbstractThe use of exogenous maltogenic α-amylases or maltotetraogenic amylases of bacterial origin is common in wheat bread production, mainly as antistaling agents to retard crumb firming. To study the impact of maltogenic α-amylase and maltotetraogenic amylase on straight dough wheat bread, we performed a discovery-driven proteomics approach with commercial enzyme preparations and identified the maltotetraogenic amylase P22963 from Pelomonas saccharophila and the maltogenic α-amylase P19531 from Geobacillus stearothermophilus, respectively, as being responsible for the amylolytic activity. Quantitation of mono-, di- and oligosaccharides and residual amylase activity in bread crumb during storage for up to 96 h clarified the different effects of residual amylase activity on the sugar composition. Compared to the control, the application of maltogenic α-amylase led to an increased content of maltose and especially higher maltooligosaccharides during storage. Residual amylase activity was detectable in the breads containing maltogenic α-amylase, whereas maltotetraogenic amylase only had a very low residual activity. Despite the residual amylase activities and changes in sugar composition detected in bread crumb, our results do not allow a definite evaluation of a potential technological function in the final product. Rather, our study contributes to a fundamental understanding of the relation between the specific amylases applied, their residual activity and the resulting changes in the saccharide composition of wheat bread during storage.
7

Leonora, ADAMCHUK, SUKHENKO Vladyslav, and TYSEVYCH Yevhenii. "BEE BREAD QUALITY: BOTANICAL IDENTIFICATION AND PRODUCTION TECHNOLOGY." INTERNATIONAL SCIENTIFIC-PRACTICAL JOURNAL "COMMODITIES AND MARKETS" 38, no. 2 (June 15, 2021): 70–84. http://dx.doi.org/10.31617/tr.knute.2021(38)07.

Full text
APA, Harvard, Vancouver, ISO, and other styles
Abstract:
Background. Bee bread is one of the products of beekeeping, which is used in pre­ventive and health nutrition, which is becoming more common. The quality and nutritional properties of bee bread depend on the conditions and technology of its production. The aim of the work was to study the qualityof bee bread of a certain regional and botanical origin, obtained by different technologies, for compliance with the require­ments of the national standard. Materials and methods. For comparative evaluation, the following technologies were selected: bee bread in honeycombs without extraction with drying (Т1);classic with manual extraction of bee bread (Т2);classical with freezing of honeycombs and grinding of wax mass (Т3);industrial technology using artificial honeycombs (Т4). Organoleptic (appearance, consistency, color, odor, taste) and physicochemical (acidity, humidity, wax impurities, flavonoids) indicators, microbiological and toxic elements are established according to the norms of DSTU 7074:2009 "Bee bread. Spe­cifications". Botanical definition of bee bread is according to melissopalinological analysis. Antioxidant activity was determined by free radical colorimetry based on the DPPH reac­tion (2,2-diphenyl-1-picrylhydrazyl). Results. Bee bread, obtained by T2 and T4 technologies, according to organo­leptic assessment fully met the requirements of the current standard, by T1 – was imper­fect in appearance, and by T3 – unfit for consumption. According to physicochemical parameters, the best results were obtained by analyzing bee bread with industrial technology: the average humidity of the samples was – 7.37 %, the mass fraction of wax – 0.36 %, mechanical impurities were detected in only one sample (15-B), but did not exceed the permissible norms. The highest content of flavonoids was found in bee bread without extraction from the honeycombs using industrial technology. Monofloral bee bread from buckwheat had the highest content of flavonoids. The antioxidant properties of bee bread were the highest in samples, obtained by industrial technology using artificial honeycombs or in wax honeycombs without extrac­tion. Due to the fact that wax honeycombs are threatened by the development of pathogenic microorganisms and the impression of a wax moth, it is advisable to use industrial technologies. The antioxidant properties of bee bread differed depending on regional and botanical origin. Conclusion. The results indicate a significant advantage of safety and quality of bee bread, obtained by industrial technology using artificial honeycombs. Due to the fact that large amount of monofloral bee bread can be obtained only with the use of industrial technology, this once again confirms the feasibility of its introduction into production.
8

Zisopoulos, Filippos K., Sanne N. Moejes, Francisco J. Rossier-Miranda, Atze Jan van der Goot, and Remko M. Boom. "Exergetic comparison of food waste valorization in industrial bread production." Energy 82 (March 2015): 640–49. http://dx.doi.org/10.1016/j.energy.2015.01.073.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Pavlovski, Zlatica, Stevica Aleksic, Ratimir Cmiljanic, Zdenka Skrbic, Milos Lukic, and Ljiljana Stojanovic. "Technology of production of beef of special quality." Biotehnologija u stocarstvu 20, no. 1-2 (2004): 29–35. http://dx.doi.org/10.2298/bah0402029p.

Full text
APA, Harvard, Vancouver, ISO, and other styles
Abstract:
By applying the method of industrial crossing of Domestic spotted cattle of lower production performances with French fattening/meat breeds (Charolais and Limousine) young cattle is obtained with better fattening traits as well as traits of carcass and meat quality. Application of the method of industrial crossing of Domestic spotted cattle of lower production performances, beside significant increase of the quantity of high quality beef meat, would also have positive effect on the economical aspect of cattle production. Application of new technologies would result in production of meat of standard, special quality under brand name, which would realize higher price on the market.
10

Terzi, Valeria, Caterina Morcia, Primetta Faccioli, Nadia Faccini, Vittorio Rossi, Manuela Cigolini, Maria Corbellini, Diego Scudellari, and Giovanni Delogu. "Fusarium DNA traceability along the bread production chain." International Journal of Food Science & Technology 42, no. 12 (December 7, 2007): 1390–96. http://dx.doi.org/10.1111/j.1365-2621.2006.01344.x.

Full text
APA, Harvard, Vancouver, ISO, and other styles
More sources
You might also be interested in the extended bibliographies on the topic 'Industrial production of breads' for particular source types:
Journal articles Dissertations / Theses Books

Dissertations / Theses on the topic "Industrial production of breads":

1

Irkñampa, Seminario Leyla Carolina, and Tacuri Katherine Mercedes Ruiz. "Propuesta de mejora en el proceso de producción de panes en una empresa de supermercados." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2021. http://hdl.handle.net/10757/657008.

Full text
APA, Harvard, Vancouver, ISO, and other styles
Abstract:
Lean Manufacturing (LM) en la actualidad, es una de las metodologías de trabajo más aplicadas en las compañías que buscan eliminar los desperdicios de la operación, en base a la filosofía de mejora continua. Esto con el fin de que sus procesos internos se vuelvan más esbeltos y por ende más eficientes. En el presente estudio se podrá apreciar cómo un modelo de mejora basado en la combinación de algunas herramientas Lean tales como VSM, SMED y Manufactura celular, puede ser aplicado para optimizar las operaciones de una empresa de supermercados que produce panes a gran escala y de manera automatizada. Los panes son elaborados en una planta de producción de alimentos, para luego ser distribuidos a las distintas sedes del supermercado en donde se produce la venta final del producto. Algunos de los beneficios más relevantes que se identificaron después de la implementación de este modelo son el ahorro de costos de operación y distribución; así como el cumplimiento de la cuota de producción inicialmente planteada para la línea de panadería.
Lean Manufacturing (LM) is currently one of the most applied work methodologies in companies seeking to eliminate waste from the operation, based on the philosophy of continuous improvement. This in order that their internal processes become more slender and therefore more efficient. In the present study it will be appreciated how an improvement model based on the combination of some Lean tools such as VSM, SMED and Cellular Manufacturing, can be applied to optimize the operations of a supermarket company that produces bread on a large scale and in a automated. The breads are made in a food production plant, and then they are distributed to the different branches of the supermarket where the final sale of the product takes place. Some of the most relevant benefits that were identified after the implementation of this model are savings in operating and distribution costs; as well as the fulfillment of the production quota initially set for the bakery line.
Trabajo de Suficiencia Profesional
2

Morawetz, Norbet. "The rise of co-productions in the film industry : the impact of policy change and financial dynamics on industrial organization in a high risk environment." Thesis, University of Hertfordshire, 2009. http://hdl.handle.net/2299/3469.

Full text
APA, Harvard, Vancouver, ISO, and other styles
Abstract:
The main aim of this study is to examine the interrelationship of finance and government intervention in explaining the rise of co-productions in the international film industry in the time period between 1997 and 2004. Mainstream economic geography literature presents the film industry typically as a case study for embeddedness and agglomeration effects, with successful industry clusters drawing their strength from process knowledge, networks and local interaction. However, there is an increasing disparity in the literature between what mainstream theory suggests, and what empirical studies find with respect to the importance of cluster-external relations and dynamics. This, as I will argue, is particularly evident when looking at the picture of the whole film industry production system that emerges from the literature, which fails to include the alternative and complimentary pattern of co-productions. Co-productions are collaborations between film producers from at least two different countries, pooling their resources across distance to produce a feature film project. In the past fifteen years, the number of films made as co-productions has risen continuously in Europe, with co-productions accounting for more than 30 per cent of European film production activity. As a mode of production based on temporary, cross-border collaboration that is supported in its coordination by temporary clusters, such as trade fairs and industry events, the coproduction phenomenon poses a conundrum to economic geography literature and challenges its explanatory framework. As I will argue, in order to arrive at a satisfactory understanding of the phenomenon, it is necessary to look beyond social factors associated with locality, and to examine instead dynamics impacting on the industrial organization of the whole production system. I will argue that in the context of the pervasive demand uncertainty characterizing the film industry, the analytical focus should be on financial dynamics, as production activity and its organizational form are ultimately dependent on finance as an enabling force. Based on a description of the film financing process as the primary process in which the relationship between the economic categories of financial and production capital are played out, I propose that in order to explain the growth of co-productions empirically, it is necessary to examine changes in the film financing environments of the increasingly interrelated European and US film industries. As the State is the most important provider of financial capital in the European film industry through the provision of public aid, the focus will lie in particular on the consequences of a paradigm change in the rationale of State intervention in Europe moving away from funding film for cultural reason, to supporting the industry on economic grounds since the mid 1990s. As will be shown, the most important consequence of this paradigm change has been the introduction of tax incentives to encourage investment into film in a number of European and international countries within a short period of time. As will be demonstrated, this has led to the formation of significant, locally confined capital pools that can dis-embed production; and to the emergence of a distinct capital cycle in international film financing, which has strongly impacted on the productive system of the film industry. Finally, a dynamic explanation for the growth of co-productions in Europe in the time period between 1997 and 2004 will be provided. I will argue that co-productions have firstly grown in order to overcome a lack of finance, but have in the context of a capital cycle based on tax incentives from Germany and the UK, increasingly become driven by the opposite dynamic, namely an abundance of financial capital seeking profitable investment opportunities. The study will conclude with a discussion of policy implications, a summary of contributions to the literature and a brief overview of future research opportunities.
3

Siniša, Dodić. "Optimizacija postupka revitalizacije otpadnog kvasca iz industrije piva za primenu u pekarskoj industriji." Phd thesis, Univerzitet u Novom Sadu, Tehnološki fakultet Novi Sad, 2002. https://www.cris.uns.ac.rs/record.jsf?recordId=71469&source=NDLTD&language=en.

Full text
APA, Harvard, Vancouver, ISO, and other styles
Abstract:
Apstrakt je obrađen tehnologijama za optičko prepoznavanje teksta (OCR).U cilju revitalizacije otpadnog kvasca iz industrije piva za primenu u pekarskoj industriji, kao polazna osnova za ispitivanje primenjivani su dvostepeni i jednostepeni postupak proizvodnje predfaza indirektnog postupka proizvodnje hleba, razvijeni na Tehnološkom fakultetu u Novom Sadu. Sprovedena su istraživanja optimizacije postupka revitalizacije otpadnog pivskog kvasca. Optimizacija je obuhvatila sastav podloge, procesne parametre proizvodnje i tehniku fermentacije. Definisan je optimalni postupak revitalizacije otpadnog pivskog kvasca i primenjen je za različite generacije i sojeve otpadnog pivskog kvasca, pri čemu je utvrđeno da otpadni pivski kvasac nulte i prve generacije nije potrebno aktivirati, dok je za kvasac starije generacije neophodno da prođu postupak aktivacije za primenu u pekarskoj industriji. Jednostepeni postupak proizvodnje predfaza u postupku aktivacije pivskog kvasca pokazao se u pogledu efekata aktivacije prihvatljiviji od dvostepenogpostupka. Ispitana je i trajnost otpadnog pivskog kvasca za primenu u pekarskoj industriji pri čemu je utvrdeno da otpadni pivski kvasac nije preporučljivo čuvati duže od devet dana pre njegove aktivacije. Definisan postupak je pozitivno ocenjen u pogledu tokova fermentacionih procesa za vreme proizvodnje, uticaja na svojstva hlebnog testa i uticaja na kvalitet hleba kao gotovog proizvoda. Razrađeno je idejno rešenje postrojenja za revitalizaciju otpadnog pivskog kvasca.
Abstract was processed by technology for Optical character recognition (OCR).The aim was revitalization of beer industry waste yeast, and its application in bakery industry. A basis for investigation was one- step and two-step process for prephases production in indirect procedure for bread manufacturing, which is developed on Faculty of Technology at Novi Sad. It was investigated optimization of revitalization procedure of brewing yeast waste. Optimization contained substrate composition, proces parameters for manufacturing and fermentation technique. It is optimated revitalization of brewing yeast waste and applied for different generations and subspecies. For brewing yeast waste from initial and first generation activation is not necessary, but for olden yeast generation and its application in bakery industry, activation is necessary. In prephases production, one step activation procedure of brewing yeast had better effectiveness thay two step procedure. Durability of brewig yeast waste was also investigated. It is concluted that brewing yeast waste is not recommended for storage longer than 9 days before its activation. Defined procedure in a vijew of mahufacturing fermentative processes, influence on bread dough properties and bread quality are marked pozitively. It is also defined a pattern of projects for ravitalization of brewing yeast waste.
4

Whitehill, David J. "Post-Industrial Production industrial incubation in the contemporary urban fabric /." College Park, Md.: University of Maryland, 2007. http://hdl.handle.net/1903/7838.

Full text
APA, Harvard, Vancouver, ISO, and other styles
Abstract:
Thesis (M. Arch.) -- University of Maryland, College Park, 2007.
Thesis research directed by: School of Architecture, Planning and Preservation Architecture . Title from t.p. of PDF. Includes bibliographical references. Published by UMI Dissertation Services, Ann Arbor, Mich. Also available in paper.
5

Berglund, Magnus, and Joakim Lejkemo. "Introducing Cleanliness Requirements in Industrial Production." Thesis, KTH, Industriell produktion, 2014. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-154996.

Full text
APA, Harvard, Vancouver, ISO, and other styles
Abstract:
Problems with quality are the cause of significant avoidable costs for manufacturing companies. One such problem is cleanliness. Reviewing relevant literature and observing state-of-the-art facilities, this study attempts to find out how manufacturing companies should work with cleanliness in order to increase the quality of their products by looking at the different components of a cleanliness system. The literature review shows that there are some fundamental aspects to cleaning that are important to understand in order to work efficiently with these issues. Moreover there are a great number of methods and procedures for achieving and measuring cleanliness available and the most important ones have been described to provide an overview of the options that can be used. Finally an examination of the typical parts of the production chain of an industrial manufacturer has been done in order to see the relationship between them and cleanliness. It turns out that cleanliness is a comprehensive issue that must saturate the entire organization for success to be possible. Only when involving each part of the production chain can the goals of cleanliness work be achieved. Furthermore, many factors go into the cleanliness of acomponent and establishing its required cleanliness level must be done empirically.
Problem med kvalitet är orsaken till signifikanta undvikbara kostnader för tillverkningsföretag. Ett sådant problem är renhet. Genom en genomgång av relevant litteratur och observationer av spjutspetsfaciliteter försöker denna studie ta reda på hur tillverkande företag bör arbeta med renhet för att öka kvaliteten på sina produkter genom att titta på de olika komponenter som ingår i ett renhetssystem. Litteraturgenomgången visar att det finns vissa fundamentala aspekter kring renhet som är viktiga att förstå för att kunna arbeta effektivt med dessa problem. Utöver det existerar ett stort antal metoder och procedurer för att uppnå och mäta renhet och de viktigaste har beskrivits för att skapa en översikt av vilka alternativ som kan användas. Slutligen har en examination av de typiska delarna av en tillverkningskedja hos ett industriellt tillverkningsföretag gjorts med avsikt att hitta sambanden mellan dessa och renhet. Det visar sig att renhet är en omfattande fråga som måste genomsyra hela organisationen för att framgång ska kunna vara möjlig. Enbart när man involverar varje del avproduktionskedjan kan målen för renhetsarbetet uppnås. Vidare fann man att många faktorer spelar in på renheten hos en komponent och att etablera ett renhetskrav för denna måste göras empiriskt.
6

Barnett, Christian. "Pullulan production from agro-industrial wastes." Thesis, Nottingham Trent University, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.343538.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Degerli, Ahmet. "Short-term Industrial Production Forecasting For Turkey." Master's thesis, METU, 2012. http://etd.lib.metu.edu.tr/upload/12614689/index.pdf.

Full text
APA, Harvard, Vancouver, ISO, and other styles
Abstract:
This thesis aims to produce short-term forecasts for the economic activity in Turkey. As a proxy for the economic activity, industrial production index is used. Univariate autoregressive distributed lag (ADL) models, vector autoregressive (VAR) models and combination forecasts method are utilized in a pseudo out-of-sample forecasting framework to obtain one-month ahead forecasts. To evaluate the models&rsquo
forecasting performances, the relative root mean square forecast error (RRMSFE) is calculated. Overall, results indicate that combining the VAR models with four endogenous variables yields the most substantial improvement in forecasting performance, relative to benchmark autoregressive (AR) model.
8

Odegaard, Leiv Erik. "Technological Step-Change in Industrial Production Systems." Thesis, Norges teknisk-naturvitenskapelige universitet, Institutt for industriell økonomi og teknologiledelse, 2014. http://urn.kb.se/resolve?urn=urn:nbn:no:ntnu:diva-25929.

Full text
APA, Harvard, Vancouver, ISO, and other styles
Abstract:
One of the most enduring issues in research on business strategy and organization is how firms can survive and achieve prosperity in the long run. A recurring answer to it is that firms must be ambidextrous: efficient in their conduct of today’s business while simultaneously being able to adapt to changes in the environment in the future. The recipe recommended to firms which strive for ambidexterity has often been to conduct two forms of innovation at the same time. Incremental innovations are smaller improvements in existing operations and must be pursued to enhance its efficiency. Radical innovations are concepts which are so new that they are incompatible with the existing organization and needed to stay ahead of and adapt to paradigm shifts in the technology and market. However, combining the pursuit of these innovations has proved difficult. The literature therefore suggests that they be carried out in separate organizational units, but the problem is then how firms can reap the synergies of them though integration. This thesis focuses on technological process innovation in industrial production systems. With this as a scope, it contributes to the understanding of ambidexterity in firms by exploring a new form of process innovation, technological step-change, which theoretically is positioned between incremental and radical innovation. Technological step-change is on one hand distinguished from radical innovation as it does not represent any shifts, but rather is related to the development of the existing production systems. On the other, it is distinguished from incremental innovation as it involves the introduction of new technological artifacts and larger, architectural changes in the system, and as such requires assistance from personnel with advanced technological knowledge. Based on a case study, a conclusion is that incremental innovations and step-changes reinforce each other and that the technology in step-changes has its origin in the radical innovation activities. Therefore, while the separated pursuits of incremental and radical innovations alone are largely independent of each other, technological step-changes form a link between the two and enable ambidexterity. It is furthermore found that step-changes are facilitated by the separation of incremental and radical innovation in distinct organizational units on one hand and integration with integrative mechanisms on the other.
9

Hamngren, Leonard. "Manufacturing of Electric Candle Preparing Industrial Production." Thesis, KTH, Maskinkonstruktion (Inst.), 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-245050.

Full text
APA, Harvard, Vancouver, ISO, and other styles
Abstract:
Det här examensarbetet är en fortsättning på ett tidigare kandidatexamensarbete vars syfte var att bestämma form och funktion för ett elektriskt stearinljus som skulle se så verklighetstroget ut som möjligt. En prototyp av ljuset byggdes för att testa den nya tekniska lösningen. Syftet med föreliggande examensarbetet var att undersöka hur ljuset skulle kunna tillverkas industriellt. Vad som var optimal tillverkningsteknik och bästa material för varje komponent undersöktes. Svårigheten var att fatta välgrundade beslut för hur vissa komponenter skulle tillverkas, varför det krävdes fysiska experiment för detta. Ett exempel på en sådan komponent var ljusets låga vars uppgift är att sprida ljus, jämt i alla riktningar. Lågan behöver därför ha en skrovlig yta som kan sprida ljus. För att kunna tillverka lågan krävdes en teknik som gör det möjligt att producera dess komplicerade form tidseffektivt. Först bestämdes därför att lågan skulle formsprutas då det är är en teknik som möjliggör gjutning av avancerade former som går på kort tid. Det bestämdes även att lågan skulle göras i akrylplast då det är en plast med hög transparens. För att bestämma hur den skrovliga ytan skulle åstadkommas utfördes sedan ett experiment där olika gjutformar tillverkades. Dessa gjutformar ytbearbetades på olika sätt med bl.a. blästring, gnistbehandling, etsning och gravering. Genomskinlig plast användes för att formspruta i gjutformarna. Det resulterade i formsprutade plastbrickor med olika ytstrukturer. Dessa ytor belystes och dess ljusspridande förmåga mättes med två olika mättekniker. Det visade sig att den etsade ytan spred ljus bäst. Jämfört med ytan som fanns på prototypens låga så visade mätningar att den etsade ytan var något bättre på att sprida ljus. Även andra experiment gjordes för val av en fjäderkomponent och val av limmetod.Ytjämnhetsmätning av den etsade ytan visade att ytjämnheten var Ra 18 µm och på grund av skrovligheten i ytan kunde lågan inte gjutas i ett stycke utan fick delas upp i två halvor. En CAD-modell av ett formverktyg som gjuter en halv låga konstruerades med tillräckliga släppvinklar.  Tack vare den etsade ytans goda ljusspridande förmåga behövde ljusets ljuskälla inte lysa starkare än 30 lumen vilket innebär att LED-lampans effekt inte behöver vara större än 0,5 W. De två AA batterier som strömförsörjer ljuset skulle då räcka i minst 15 timmar.
This master thesis is a continuation of an earlier bachelor projectwhere the purpos was to develop form and function for an electric candle that would look as realistic as possible. A prototype of the light was made to test the technical solution. The purpose of this master thesis was to find out how this candle should be manufactured in industry. Optimal manufacturing process and material were assigned to all the components. For some components it was harder to make well grounded decitions about the manufacturing process which is why physical experiments were needed. One of such components is the flame who’s function is to spread light even in all directions. Therefor the flame needs a rough surface that can scatter light. In order to manufacture the flame it required a manufacturing process that could make the complex form on short time. Acrylic plastic was choosen as the material for the flame due to its high light transmittance. To determine how the surface on the flame would be created an experiment was conducted were a couple of mold forms were made. The surface of the forms was processed with blasting, electrical discharge machining, etching and scraping. Transparent plastic was injection molded in these forms. That resulted in pieces of plastic with different surfaces. These pieces were lit and the light scattering properties were measured in two different ways. It showed that the etched surface scattered most light. Other experiments concerning spring testing and glue testing were made. The surface roughness were measured. The etched surface had a surface roughness of Ra 18 µm and because of the high roughness the flame could not be molded in one piece but was split in two. A CAD-model of a mould that makes a half flame was constructed with required draft angles. Thanks to the good light scattering of the etched surface, the lightsource did not need to be stronger than 30 lumen which meen the power of LED-light only had to be around 0,5 W. That meant that two AA batteries could power the light for 15 hours.
10

Lopez, Paola Andrea, Katherine Reynolds, Sarina Sedgwick, and Jean Wilkening. "INDUSTRIAL SCALE PRODUCTION OF SELF-HEALING CONCRETE." Thesis, The University of Arizona, 2016. http://hdl.handle.net/10150/613256.

Full text
APA, Harvard, Vancouver, ISO, and other styles
Abstract:
When exposed to varying temperatures, water, and stress, concrete develops tiny undetectable cracks that can spread and threaten its integrity until eventually it must be replaced. Self-healing concrete offers significant economic and environmental benefits. The goal of this project is to investigate the feasibility of using bacteria as a self-healing additive, and to design a plant for producing self-healing concrete. The concrete designed by the team includes dormant bacteria that are reactivated by water entering a crack. The bacteria naturally produce calcium carbonate, which seals the cracks resulting in a stronger, longer-lasting concrete. The team designed a system of bioreactors to cultivate the bacteria, Bacillus subtilis, which is added to lightweight aggregate, a component of concrete. The team also designed a plant to produce the cement necessary to make concrete. This design involves balancing the energy needs of several large crushers and grinders, a heating and cooling system, and a large kiln. The cement and aggregate are combined with water to form self-healing concrete.
More sources

Books on the topic "Industrial production of breads":

1

Industrial Production Conference (1988 Toronto, Ont.). Industrial Production Conference. Dearborn, Mich. (1 SME Dr., P.O. Box 930, Dearborn 48121): Society of Manufacturing Engineers, 1988.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
2

Office, Ireland Central Statistics. Census of industrial production. Dublin: StationeryOffice, 1988.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
3

Office, Ireland Central Statistics. Census of industrial production. Dublin: Stationery Office, 1993.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
4

Office, Ireland Central Statistics. Census of industrial production. Dublin: Stationery Office, 1990.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
5

Rasmussen, Lauge, and Felix Rauner, eds. Industrial Cultures and Production. London: Springer London, 1996. http://dx.doi.org/10.1007/978-1-4471-1492-5.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Office, Ireland Central Statistics. Census of industrial production. Dublin: Stationery Office, 1997.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
7

Office, Ireland Central Statistics. Census of industrial production. Dublin: Stationery Office, 1992.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
8

Office, Ireland Central Statistics. Census of industrial production. Dublin: StationeryOffice, 1987.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
9

Office, Ireland Central Statistics. Census of industrial production. Dublin: Stationery Office, 1991.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
10

Sule, D. R. Industrial scheduling. Boston: PWS Pub. Co., 1997.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
More sources

Book chapters on the topic "Industrial production of breads":

1

Jakobsen, M., M. D. Cantor, and L. Jespersen. "Production of Bread, Cheese and Meat." In Industrial Applications, 3–22. Berlin, Heidelberg: Springer Berlin Heidelberg, 2002. http://dx.doi.org/10.1007/978-3-662-10378-4_1.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Gori, Klaus, Mette Dines Cantor, Mogens Jakobsen, and Lene Jespersen. "Production of Bread, Cheese and Meat." In Industrial Applications, 3–27. Berlin, Heidelberg: Springer Berlin Heidelberg, 2010. http://dx.doi.org/10.1007/978-3-642-11458-8_1.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Bathie, George. "Production of different breads." In Baking for Profit, 65–83. Rugby, Warwickshire, United Kingdom: Practical Action Publishing, 2000. http://dx.doi.org/10.3362/9781780444536.006.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Saul, S. B. "Industrial Production." In The Myth of the Great Depression, 1873–1896, 36–52. London: Macmillan Education UK, 1985. http://dx.doi.org/10.1007/978-1-349-08316-9_11.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

O’Leary, M. J. "Industrial production." In The Technology of Vitamins in Food, 63–89. Boston, MA: Springer US, 1993. http://dx.doi.org/10.1007/978-1-4615-2131-0_4.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Lassner, Erik, and Wolf-Dieter Schubert. "Industrial Production." In Tungsten, 179–253. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4615-4907-9_5.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Hinsch, Martin. "Production." In Industrial Aviation Management, 159–88. Berlin, Heidelberg: Springer Berlin Heidelberg, 2018. http://dx.doi.org/10.1007/978-3-662-54740-3_7.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Qarooni, Jalal. "Cereal Milling and Flour Production for Flat Breads." In Flat Bread Technology, 19–36. Boston, MA: Springer US, 1996. http://dx.doi.org/10.1007/978-1-4613-1175-1_2.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Datta, P., S. Tiwari, and L. M. Pandey. "Bioethanol Production from Waste Breads Using Saccharomyces cerevisiae." In Utilization and Management of Bioresources, 125–34. Singapore: Springer Singapore, 2017. http://dx.doi.org/10.1007/978-981-10-5349-8_12.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Chivu, Luminiţa, Constantin Ciutacu, and George Georgescu. "Industrial Production Restructuring." In Deindustrialization and Reindustrialization in Romania, 81–100. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-65753-0_4.

Full text
APA, Harvard, Vancouver, ISO, and other styles

Conference papers on the topic "Industrial production of breads":

1

Shirin Pourafshar, Padmanaban Krishnan, and Kurt A Rosentrater. "Some Middle Eastern Breads, their Characteristics and their Production." In 2010 Pittsburgh, Pennsylvania, June 20 - June 23, 2010. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2010. http://dx.doi.org/10.13031/2013.29689.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Dhadhari, Cahyaning Wulan, Wiediartini, and Haidar Natsir Amrullah. "Assessment Of Worker Posture In Herbicides Production And Break Time Determination Using OCRA Index Method." In Proceedings of the 2019 1st International Conference on Engineering and Management in Industrial System (ICOEMIS 2019). Paris, France: Atlantis Press, 2019. http://dx.doi.org/10.2991/icoemis-19.2019.19.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Striegan, C., A. Haj Ayed, K. Kusterer, H. H. W. Funke, S. Loechle, M. Kazari, A. Horikawa, K. Okada, and K. Koga. "Numerical Combustion and Heat Transfer Simulations and Validation for a Hydrogen Fueled “Micromix” Test Combustor in Industrial Gas Turbine Applications." In ASME Turbo Expo 2017: Turbomachinery Technical Conference and Exposition. American Society of Mechanical Engineers, 2017. http://dx.doi.org/10.1115/gt2017-64719.

Full text
APA, Harvard, Vancouver, ISO, and other styles
Abstract:
Hydrogen represents a possible alternative gas turbine fuel for future low emission power generation once it can be combined with the use of renewable energy sources for its production. Due to its different physical properties compared to other fuels such as natural gas, well established gas turbine combustion systems cannot be directly applied for Dry Low NOx (DLN) Hydrogen combustion. This makes the development of new combustion technologies an essential and challenging task for the future of hydrogen fueled gas turbines. The newly developed and successfully tested “DLN Micromix” combustion technology offers great potential to burn hydrogen in gas turbines at very low NOx emissions. The mixing of hydrogen and air is based on the jet in cross-flow (JICF) principle, where the gaseous fuel is injected perpendicular into the crossing air stream. The reaction takes place in multiple miniaturized diffusion flames with an inherent safety against flashback and the potential of low NOx emissions due to a short residence time of the reactants in the flame region. Aiming to further develop an existing burner design in terms of an increased energy density, a redesign is required in order to stabilize the flames at higher mass flows while maintaining low emission levels. For this reason, a systematic numerical analysis using CFD is carried out, to identify the interactions of combustion, radiation and heat conduction in the adjacent burner wall by conjugate heat transfer (CHT) methods. Different combustion models are applied, starting from a hybrid eddy break-up model to more advanced turbulence-chemistry interaction approaches considering detailed chemical mechanisms. Those allow an improved prediction of the different NO-pathways of production and consumption. The results of the simulations are in good agreement with atmospheric test rig data of optical flame structure, measured combustor surface temperatures and NOx emissions. The numerical methods help reducing the effort of manufacturing and testing to few designs for single validation campaigns, in order to confirm the flame stability and NOx emissions in a wider operating condition field. Further on, the more detailed CFD-simulations support the understanding of decisive mechanisms to reduce the numerical work to the most important models for further industrial applications in future.
4

Abramova, I. N., N. I. Bolishyeshapova, O. V. Ryabinina, and S. P. Burlov. "Evaluation of the sown area of spring wheat and potatoes in Irkutsk region." In Растениеводство и луговодство. Тимирязевская сельскохозяйственная академия, 2020. http://dx.doi.org/10.26897/978-5-9675-1762-4-2020-58.

Full text
APA, Harvard, Vancouver, ISO, and other styles
Abstract:
In accordance with the plan for the development of agriculture of the Russian Federation for 2017-2025. The agro-industrial complex needs to achieve a stable growth in agricultural production, including by increasing the sown area for spring wheat and potatoes, using new domestic varieties of seeds and improving cultivation technologies. An important task facing agricultural producers is the import substitution of basic food products with domestic products and the use of Russian-bred seeds instead of foreign ones. Over the past 2019, the area under grain crops increased by 101.2% against the level of 2018, including under spring wheat crops by 34.1%. Due to the cultivation of potatoes on personal and peasant farms, the production area under potatoes decreased by 63.3% compared to 2018.
5

Ruiz Castello, Pablo, Julio Montes Ponce de Leon, and Miguel Angel Sanz Bobi. "Bioethanol industrial production optimization." In 2013 International Conference on Renewable Energy Research and Applications (ICRERA). IEEE, 2013. http://dx.doi.org/10.1109/icrera.2013.6749885.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Girardi, Geraldo, and Maria Emilia Camargo. "Forecast production volume: A case study." In Industrial Engineering (CIE39). IEEE, 2009. http://dx.doi.org/10.1109/iccie.2009.5223501.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Nachtwey, Alexander, Ralph Riedel, and Egon Mueller. "Flexibility oriented design of production systems." In Industrial Engineering (CIE39). IEEE, 2009. http://dx.doi.org/10.1109/iccie.2009.5223914.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Tkachenko, Natalia. "Innovative Industrial Production Structure's Design." In 2007 9th International Conference - The Experience of Designing and Applications of CAD Systems in Microelectronics. IEEE, 2007. http://dx.doi.org/10.1109/cadsm.2007.4297584.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Li, Q. Y., L. Wang, and J. J. Xu. "Production data analytics for production scheduling." In 2015 IEEE International Conference on Industrial Engineering and Engineering Management (IEEM). IEEE, 2015. http://dx.doi.org/10.1109/ieem.2015.7385838.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Kuik, Swee S., Toshiya Kaihara, Nobutada Fujii, and Daisuke Kokuryo. "Production Planning and Inventory Control in a Remanufacturing Production System." In International Conference on Industrial Application Engineering 2016. The Institute of Industrial Applications Engineers, 2016. http://dx.doi.org/10.12792/iciae2016.068.

Full text
APA, Harvard, Vancouver, ISO, and other styles

Reports on the topic "Industrial production of breads":

1

Carballo, Jerónimo, Ignacio Marra de Artiñano, and Christian Volpe Martincus. Multinational Production and "Soft" Industrial Policies. Inter-American Development Bank, January 2020. http://dx.doi.org/10.18235/0002170.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Omatete, O. O., and M. A. Janney. Gelcasting: From laboratory development toward industrial production. Office of Scientific and Technical Information (OSTI), December 1995. http://dx.doi.org/10.2172/215834.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Traceski, Frank T. Assessing Industrial Capabilities for Carbon Fiber Production. Fort Belvoir, VA: Defense Technical Information Center, January 1999. http://dx.doi.org/10.21236/ada372856.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Author, Not Given. New industrial heat pump applications to textile production. Office of Scientific and Technical Information (OSTI), December 1990. http://dx.doi.org/10.2172/5630118.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Romer, Christina, and Jeffrey Miron. A New Monthly Index of Industrial Production, 1884-1940. Cambridge, MA: National Bureau of Economic Research, November 1989. http://dx.doi.org/10.3386/w3172.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Matthews, Murray, Pascal Achim, M. Auer, Randy Bell, Ted W. Bowyer, Damien Braekers, Ed Bradley, et al. WOSMIP II- Workshop on Signatures of Medical and Industrial Isotope Production. Office of Scientific and Technical Information (OSTI), November 2011. http://dx.doi.org/10.2172/1062519.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Foerster, Andrew, Pierre-Daniel Sarte, and Mark Watson. Sectoral vs. Aggregate Shocks: A Structural Factor Analysis of Industrial Production. Cambridge, MA: National Bureau of Economic Research, October 2008. http://dx.doi.org/10.3386/w14389.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Anastasia M. Gribik, Ronald E. Mizia, Harry Gatley, and Benjamin Phillips. Economic and Technical Assessment of Wood Biomass Fuel Gasification for Industrial Gas Production. Office of Scientific and Technical Information (OSTI), September 2007. http://dx.doi.org/10.2172/919569.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Routbort, J., D. Singh, E. Timofeeva, W. Yu, and D. France. Developmemt, characterization, production, and demonstration of nanofluids for industrial cooling applications. Quarterly report #7. Office of Scientific and Technical Information (OSTI), July 2010. http://dx.doi.org/10.2172/983764.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Joseph, Brian. Re-utilization of Industrial CO2 for Algae Production Using a Phase Change Material. Office of Scientific and Technical Information (OSTI), March 2014. http://dx.doi.org/10.2172/1167110.

Full text
APA, Harvard, Vancouver, ISO, and other styles

To the bibliography