Relevant bibliographies by topics / Specifics of the meat processing industry

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  2. Dissertations / Theses
  3. Books
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  5. Conference papers

Academic literature on the topic 'Specifics of the meat processing industry'

Author: Grafiati
Published: 4 June 2021
Last updated: 17 February 2022

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Journal articles on the topic "Specifics of the meat processing industry"

1

Ellegast, Rolf, and Christian Herda. "Computerized Ergonomic Field Analysis in the Meat-Processing Industry." Proceedings of the Human Factors and Ergonomics Society Annual Meeting 44, no. 30 (July 2000): 5–617. http://dx.doi.org/10.1177/154193120004403076.

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A new portable system consisting of sensors, which are attached to the worker's clothes, was used in an ergonomic field analysis in the meat-processing industry. Preventive recommendations for five different work places were derived from the recorded stress data (e.g. working postures and handled load weights). The method turned out to be a very efficient way for the investigation of characteristic strain profiles of specific working tasks.
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Sidorov, M. A. "Features of forming the regional meat-industry balance models." Scientific bulletin of the Southern Institute of Management, no. 1 (April 27, 2019): 32–38. http://dx.doi.org/10.31775/2305-3100-2019-1-32-38.

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The article discusses the nature and history of the development of intersectoral balance models, the specifics of their construction, questions the feasibility of expanding the practice of applying the balance sheet liability method and reflect the advantages of its use in the context of development of regional socio-economic systems. Despite the fact that the region is an independent separate system, it is economically connected with the external environment, the structure of its production is influenced from the outside by commodity and financial flows and prices in the markets of goods and services. These interrelations have quantitative and qualitative characteristics, to quantitative it is possible to refer branch volumes of the made and consumed resources, to qualitative-their interindustry proportions. The basis for the purpose of trade is the cost of production, which varies by industry specialization of the regions within the framework of the combined interregional and international division of labor, which formed the value chain. As an example, given the cost factors in the production of food processing industry of the Vologda region compared to the national average, the conclusion is made about the availability of measurable quantitative differences between them.
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Berezvai, Zombor. "Production Efficiency Analysis of the Hungarian Meat Processing Industry." Competitio 14, no. 1 (June 18, 2015): 23–42. http://dx.doi.org/10.21845/comp/2015/1/2.

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This paper analyzes the performance of the Hungarian meat processing industry in the wake of the global financial crisis. Between 2011 and 2013 many high-capacity meat processors went bankrupt in Hungary. Possible reasons for that could be unfavorable market situation and inefficiency in production. In this paper, the latter hypothesis is examined. Two different types of production function estimation techniques are used to calculate firm-specific inefficiency estimates. Based on the estimation results, the lower bound of average firm-level efficiency is 0.50, while the upper bound is 0.88. Estimated firm-level inefficiencies are compared to the characteristics of the given firms. Pre-tax profit, company size and domestic ownership are associated with lesser inefficiency. On the other hand, time trend of inefficiencies indicate that the global financial crisis negatively affected the production efficiency of the meat processors. This can be a reason behind the bankruptcies happened. Journal of Economic Literature (JEL) codes: C33, L66
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Stetsiv, I. C., and I. I. Stetsiv. "Quality control system for meat processing enterprises in Ukraine: problems and ways of their solution." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 21, no. 90 (April 26, 2019): 113–20. http://dx.doi.org/10.32718/nvlvet-a9020.

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We have researched the scientists' opinions on the classification of product quality control and, based on the research conducted, organized a classification using a scientifically based approach. In general, the attention of scientists is paid to factors affecting the quality of products, while issues of the quality control system and factors of influence on it are insufficiently investigated. We have identified and grouped the factors influencing the quality control system of domestic meat processing enterprises by organizational, technical and subjective features. We conducted a survey of leading specialists of the most successful representatives of the meat processing industry today in order to identify the rating of negative factors. The most important factors of influence are the serviceability of equipment, devices, working tools and measuring instruments, through which the level of its quality is measured. We investigated the typical scheme of the production process, indicating the quality control points of domestic meat processing enterprises. We have found a lack of control of the value of meat raw materials at the entrance, which does not allow calculating with suppliers of raw materials, depending on the categories to which the pork actually belongs. We recommend that quality control be performed at the slaughter section between the 4th and 5th stages of the technological stage, namely after the sting of a pig with the use of special devices that are currently absent in domestic meat processing plants. The proposed measures to improve the quality control system will provide an opportunity for a comprehensive assessment of its quality and contribute to a reduction in the cost of production, resulting in increased profitability of enterprises, which suggests the feasibility of their use for meat processing enterprises in Ukraine. The three-dimensional matrix model of quality control of products of meat processing enterprises has been developed. The advantage of this model lies in the coherence of all parameters, as well as in establishing interrelationships and interdependencies between them. It is proved that the application of the proposed multivariate matrix model of product quality control in the indicated parameters enables to evaluate the quality of the meat-processing enterprise's products, taking into account all parameters of control, namely levels of control, types of control, stages of the control process and can be used for any subject of economic activity taking into account industry specifics and specific management objectives.
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Kalambura, Sanja, Neven Voća, Tajana Krička, Zoran Šindrak, Ana Špehar, and Dejan Kalambura. "High-Risk Biodegradable Waste Processing By Alkaline Hydrolysis." Archives of Industrial Hygiene and Toxicology 62, no. 3 (September 1, 2011): 249–53. http://dx.doi.org/10.2478/10004-1254-62-2011-2104.

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High-Risk Biodegradable Waste Processing By Alkaline HydrolysisBiodegradable waste is by definition degraded by other living organisms. Every day, meat industry produces large amounts of a specific type of biodegradable waste called slaughterhouse waste. Traditionally in Europe, this waste is recycled in rendering plants which produce meat and bone meal and fat. However, feeding animals with meat and bone meal has been banned since the outbreaks of bovine spongiform encephalopathy (BSE). In consequence, new slaughterhouse waste processing technologies have been developed, and animal wastes have now been used for energy production. Certain parts of this waste, such as brains and spinal cord, are deemed high-risk substances, because they may be infected with prions. Their treatment is therefore possible only in strictly controlled conditions. One of the methods which seems to bear acceptable health risk is alkaline hydrolysis. This paper presents the results of an alkaline hydrolysis efficiency study. It also proposes reuse of the obtained material as organic fertiliser, as is suggested by the analytical comparison between meat and bone meal and hydrolysate.
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Lutsiy, Kalina. "Obecny stan rozwoju branży mięsnej na Ukrainie." Zeszyty Naukowe SGGW - Ekonomika i Organizacja Gospodarki Żywnościowej, no. 117 (April 30, 2017): 19–31. http://dx.doi.org/10.22630/eiogz.2017.117.2.

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The aim of the present article is to analyze the current state of the market of meat and meat products in Ukraine to identify major problems with consideration of the industry specifics. The priority task was to provide recommendations for the development of the industry. The main features of meat production were identified in order to determine the main problems of the industry, namely the complexity of the system and branching connections, significant dependence of business stability and effectiveness on the efficiency of interaction of elements, high material consumption of the sector, vulnerability and high dependence on imported raw materials, as well as high and constant level of risk in the industry. Due to significant reduction in the number of animals of all categories, meat production also reduced. Over the period from 2010 to 2015, there were fluctuations in domestic production of raw meat. Ukrainian producers increased the total production of meat by poultry and pork, while reduced the volumes of beef production, since the low investment attractiveness of this industry due to the long production cycle and significant capital intensity. Based on the conducted study, there should be indicated growth factors regarding the meat industry: government support, increasing market price of raw meat and meat products, the use of resource-saving and modern technologies etc. Food security involves governmental provision of appropriate food products that meet the needs of the population for quality nutrition and their availability for each member of society. The consumption of meat and meat products in Ukraine does not satisfy the national standards rational standards. Consumption of meat products to some extent affects the meat industry, and the dynamics of production of meat. There is a general trend towards reducing the production of meat processing industry in Ukraine. Regarding the volume of exports by domestic producers, there is a gradual increase compared with imports, indicating a decrease of Ukraine’s dependence on imports. As a result of the study, there were given guidelines on the development of the whole industry, which would help enterprises of the meat industry to develop effectively in the existing market.
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Vaňha, J., and F. Kvasnička. "Methods of detecting plant raw materials in meat products – a review." Czech Journal of Food Sciences 29, No. 4 (August 10, 2011): 299–307. http://dx.doi.org/10.17221/32/2010-cjfs.

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The detection of plant raw materials in meat products is a way to estimate the actual amount of plant raw materials and thus monitor the meat product quality. Markers found in plant materials, that are most a frequently used in the meat processing industry, were selected. In order to prove the presence of plants in meat products, it is essential for the same markers not to be natural compounds of the raw meat as well. Such specific markers include isoflavones, oligosaccharides, phytic acid and starch. The review summarises only the methods used in the last decade.
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Kotenkova, Elena Alexandrovna, and Ekaterina Polishchuk. "Assessment of antimicrobial potential of substances isolated from some wastes of meat processing industry." Potravinarstvo Slovak Journal of Food Sciences 13, no. 1 (May 28, 2019): 308–13. http://dx.doi.org/10.5219/1079.

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The slaughter of farm animals generates a large number of by-products. Meat waste management includes various methods, but cost-effective technologies are still in priority. This manuscript reports the results of the study of antimicrobial activity of substances isolated from such wastes of meat processing industry as bovine and pork mucous membranes and epithelial tissues. Proteomic study included two-dimensional electrophoresis with following mass spectrometric identification. Antimicrobial activity against L. monocytogenes, P. aeruginosa and S. aureus of neutralized native extracts and after enzymatic treatment as well as its ultrafiltrates was determined by flow cytometry with EvaGreen and PI dyes. It was shown that a large number of histones were found in bovine mucous membranes as well as several tissue-specific proteins, which would be a precursor of bioactive peptides. Bovine mucous membranes of the tongue and nasal cavity possessed the greatest activity in relation to P. aeruginosa, the rate of surviving cells decreased to 22.0%. Bovine mucous membranes of the rectum and the oral cavity, submandibular lymph nodes, pig mucous membranes of the larynx, tongue, lips, and rectum increased dead cells count up to 40% of all cells. Bovine nasal mucosa and pork mucous of labial cavity possessed the greatest activity against S. aureus, the rate of surviving cells did not exceed 10.0%. Determination of antimicrobial action against L. monocytogenes of native samples and treated with trypsin showed that bovine mucous membranes of the rectum and oral cavity, pork mucosa of the lips and submandibular glands were the most active. Treatment with trypsin or ultrafiltration demonstrated different effects on activity of samples. It was shown the perspectivity of recycling of such type of by-products into effective and demanded substances which can be used, for example, in the food industry as an alternative to chemical preservatives.
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Skochina, S. N., and V. S. Моsin. "Stone equipment of the Poludensky complex of the Kedrovy Mys-1 site." VESTNIK ARHEOLOGII, ANTROPOLOGII I ETNOGRAFII, no. 3(54) (August 27, 2021): 34–46. http://dx.doi.org/10.20874/2071-0437-2021-54-3-3.

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The paper deals with the complex analysis of the stone equipment of the Kedrovy Mys-1 site associated with the Poludensky tradition, classical for the Trans-Urals, dated to the Late Neolithic period. On the basis of typologi-cal and functional analyses, aimed at the study of tool shapes and identification of their correlation with the func-tional purpose, specifics of the stone industry of the Poludensky complex have been determined. The tools manu-factured at the site of Kedrovy Mys-1 were produced from the materials from the valley of the river Miass, situated behind the Ilmensky ridge, approximately 20–25 km away from the site. Dominant materials are phtanitoids and sealing-wax green jade; these quality materials were scarce, so that local chalcedonies were used. The stone industry based on the prismatic flaking was aimed at the production of plates as the feedstock for the tools. For the production of tools, preference was given to the medium-width plates, with a little use of small plates. A fea-ture of the complex is represented by the tools indicating the existence of the insert technique, such as plates with the rounded back and face, chamfered tips, “triangle”, and unretouched plates used as knives. Mainly blunting retouching, and sometimes sharpening, was used for the plate processing from the back side. A cutter spalling as the tool shaping technique was used occasionally. No cutters were found. Typologically identified tools are repre-sented by arrow tips, end scrapers, piercers, borers, scrapers on the flakes and nucleus cleavage, chopping tools, abrasives, and a retoucher. Specifics of the Poludensky toolset of the Kedrovy Mys-1 site allows suggestion that during this period of the site the main activity of the population was concerned with food processing — meat cut-ting and catch processing. This is evidenced by the predominance of the knives for meat/fish cutting. The propor-tion of tools used for the production of wooden equipment is quite small, which is probably due to the sampling, although morphologically it is very prominent. In the meantime, the presence of tools for processing of skin, stone, bone, and for repair of ceramics indicates a full cycle of the production activity ensuring efficient adaptation in the lake system environment.
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Vanany, Iwan, Ghoffar Albab Maarif, and Jan Mei Soon. "Application of multi-based quality function deployment (QFD) model to improve halal meat industry." Journal of Islamic Marketing 10, no. 1 (March 4, 2019): 97–124. http://dx.doi.org/10.1108/jima-10-2017-0119.

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PurposeHalal food market has grown significantly over the years. As consumers are becoming more aware of the significance of halal food products and certification, food industries will benefit from a model that controls and assures halal food production. Quality function deployment (QFD) is a tool to support product design and improve food quality systems. Thus, the purpose of this study is to propose a multi-phased QFD model to identify key processes and prioritise programmes to improve halal food production.Design/methodology/approachThe matrix in the first phase was designed using the halal assurance system (HAS) requirements and the set of production process. The relationships between HAS requirements and a set of halal critical factors [i.e. raw material (chicken), workers, procedures and documentation, equipment and premises] were established in the second phase. In the final phase, potential problems and improvement programmes arising under each critical halal phase were identified. The QFD model was developed and applied in a chicken processing plant in Indonesia.FindingsIn Matrix 1, slaughtering, meat processing and meat delivery were identified as the key process, whilst equipment, procedures and documentation and workers were determined as the most critical halal factors in Matrix 2. The final phase of the QFD approach assisted the chicken processing plant in reducing potential issues by identifying key improvement programmes. The prioritisation of improvement programmes also supports the company in decision-making and allocating their resources accordingly.Practical implicationsThe multi-phased QFD model can be designed and adapted to specific food industry. It can be used to assure halal food production and inform food industry which area to prioritise and to allocate resources accordingly. The improvement of halal food production will assist food companies to target and access international markets.Originality/valueThis study proposed a new multi-phased QFD model that can be used as a halal food assurance and prioritisation tool by the food industry. This model will benefit food industry intending to implement halal assurance scheme in their process, halal auditors and policymakers.
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Dissertations / Theses on the topic "Specifics of the meat processing industry"

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Berdnikova, Tatiana. "Ranking." Master's thesis, Vysoká škola ekonomická v Praze, 2017. http://www.nusl.cz/ntk/nusl-360007.

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This thesis aims to compile and evaluate six monocriteria and one multi-criteria ranking in the meat processing industry. These rankings are primarily focused on the needs of smaller potential investors and their purpose is to facilitate their investment decisions and to recommend the most appropriate investment opportunity. In the theoretical part is analyzed the concept of ranking and other related concepts. In addition, there are described the interests of individual ranking users and briefly introduced the most well-known rankings. The content of the methodological part are particular steps in the process of compiling ranking and their subsequent detailed analysis including a brief theoretical interpretation of the selected methods of financial analysis. To contribute a better reporting ability to one of the implementation steps is included an expert opinion reflecting the specifics of the selected industry. In the practical part is applied the described steps and the rankings are compiled and evaluated. The recommended investment opportunity is LE & CO - Ing. Jiří Lenc, s.r.o.
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Jayasooriya, Sriyani Dhammika. "High power ultrasound in meat processing /." [St. Lucia, Qld.], 2005. http://www.library.uq.edu.au/pdfserve.php?image=thesisabs/absthe19070.pdf.

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Johal, Surrinderjit. "Bacterial adhesion to processing surfaces in the meat industry." Thesis, University of Surrey, 1988. http://epubs.surrey.ac.uk/2212/.

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Pruett, Wayne P. "Sanitizer efficacy against bacteria attached to synthetic meat processing surfaces." Diss., Virginia Tech, 1993. http://hdl.handle.net/10919/37443.

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Vázquez, Benítez María Cecilia. "Computer-aided formula optimization." Thesis, University of British Columbia, 1990. http://hdl.handle.net/2429/29202.

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The purpose of this research project was to establish a formula optimization computer program to be used for quality control in the meat processing industry. In contrast to linear programming, such a program would search for the best quality formulations that meet predetermined product specifications within allowable cost ranges. Since quality as a function of the ingredients has been found to be explained better by nonlinear equations, the program had to be able to handle nonlinear equations as objective functions as well as constraints to make it an effective formula optimization method. The first part of the study established the IBM BASIC formula optimization computer program (FORPLEX). The FORPLEX is based on the modified version of the Complex method of Box. The FORPLEX was found to be effective in the optimization of nonlinear objective function problems that were linearly constrained, making it suitable for formula optimization purposes. The second part of this study involved the development of statistically significant quality prediction equations for a 3-ingredient model frankfurter formulation. The three ingredients were: pork fat, mechanically deboned poultry meat and beef meat. Ingredient-quality equations were generated through mixture experimentation. Specific quality parameters were evaluated at observation points given by an extreme vertices design. Scheffe's canonical special cubic model for three components was fitted to the experimental data using multiple regression analysis. The statistical validity of the equations for prediction purposes was assessed by analysis of variance, adjusted multiple coefficient of determination, standard error of the estimate and analysis of residuals. Fourteen of 17 regression models developed were considered adequate to be used for prediction purposes. In order to have a better understanding of the relationship between ingredient proportions and the quality parameters, three different techniques were used: (a) response surface contour analysis, (b) correlation analysis and (c) scatterplot matrices analysis. The third part of this study consisted of the computational optimization of frankfurter formulations using the FORPLEX program. Several frankfurter formulation optimization trials were performed. In each trial, different combinations of quality parameters were considered measures of the formulations' quality. Target quality values were either selected based on a target formulation or were individually selected. In both cases the FORPLEX was able to find best quality formulations that met the constraints imposed on them. Differences between predicted and target quality values existed in all the computed optimum formulations when the target values were individually selected. Differences existed because it was difficult for the formulations to meet all the target quality values. Target quality values should be selected carefully since failure to obtain formulations that meet the target quality as closely as possible lay not with the performance of the FORPLEX but with the selection of the target quality values. Five optimum formulations found by FORPLEX were compared with seven least-cost formulations which were found by increasing the lower limit of the fat binding constraint. The predicted quality of each FORPLEX optimum formulation was close to its respective target quality. The least-cost formulations showed, in general, considerable departure from the target quality values set in the FORPLEX formulations. The adequacy of the models for predicting the quality of frankfurter formulations could not be evaluated since the meat ingredients had been stored frozen for 6 months. The models did not account for the effect of extended frozen storage on the quality of the formulations. Results of this study indicated that formula optimization based on the Complex method (FORPLEX) is the more suitable technique for food formulation. The FORPLEX may be able to replace linear programming computer programs currently being used in the processed meat industry.
Land and Food Systems, Faculty of
Graduate
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Folk, Mary Kay. "Identifying Production Facility Characteristics in Small and Very Small Meat Processing Plants with Reference to FSIS Salmonella Test Results." Columbus, Ohio : Ohio State University, 2008. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=osu1218552809.

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au, rkurup@murdoch edu, and Rajendra Kurup. "An experimental research on application of sub-surface flow constructed wetlands for meat processing industry effluent treatment and nutrient removal." Murdoch University, 2007. http://wwwlib.murdoch.edu.au/adt/browse/view/adt-MU20070717.142408.

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Meat processing industries produce large volumes of high strength wastewater. Conventional technologies used in Australia and similar countries for treatment of effluent from meat processing and similar industries, such as wineries and processed food industry, are treatment ponds with or without a mechanical treatment system. A properly designed activated sludge treatment system would be capable of biological removal of phosphorus and nitrogen in addition to BOD5. These systems, however, require substantial electrical power, skilled operational support and produce large quantities of biosolids or sludge which require further on-site treatment or off site disposal. Application of sub-surface flow constructed wetland (SSF-CW) systems could provide a sustainable solution for treatment of meat processing industry effluent and other similar high strength wastewaters. There are, however, only very limited studies on application of SSF-CW for secondary treatment of high strength wastewaters. Although there have been a number of cases where SSF-CW have been used as the secondary treatment unit for municipal wastewater, this technology has not still become a common practice for the same purpose in Australia. Most of the applications are for either polishing of secondary or tertiary treated municipal wastewater or for greywater treatment. This research was funded by National Meat Industry Advisory Council (MINTRAC). Sustainable wastewater treatment has been taken up as a very important issue by meat industry. The industry provides Ph.D research scholarships through MINTRAC to develop new technologies for wastewater treatment and nutrient removal from meat processing effluent. The main objective of the research was to develop process engineering design parameters for sub-surface flow constructed wetland (SSF-CW) with Monto vetiver (Vetiveria zizanioides recently reclassified as Chrysopogon zizanioides) as the emergent vegetation for treatment of high strength, nutrient rich wastewater. The study also investigated the phosphorus retention properties of pea gravel for use in SSF-CW system as bed media or as an external phosphorus removal system for meat processing industry effluent. In addition, chemical methods for phosphorus removal from meat processing industry effluent were also investigated. The thesis is based on experimental research. The research consisted of three types of experimental set up; a) using two laboratory experimental SSF-CW reactors (one with vetiver grass and the other reactor with no vegetation) in a greenhouse with batch feeding of artificial wastewater that simulates meat industry effluent, b) experiment with pea gravel of different particle sizes and solutions of different phosphorus (P) concentrations in a constant temperature room, c) laboratory experiment using actual meat processing industry effluent with alum and sodium aluminate for P removal. The structure of the thesis is as follows. Following the Introduction is the section of Literature Review, then sections on the experiments that follow a journal paper format, followed by a General Discussion, Conclusions and Recommendations. A list of references is provided at the end of the thesis. The literature review section has four chapters (Chapter 2 to Chapter 5). Chapter 2 describes a review of meat processing industry effluent characteristics and current treatment technologies. Chapter 3 is a critical review of current literature on COD removal using sub-surface flow constructed wetlands (SSF-CW). Chapter 4 and 5 describe a review of various processes and models on the fate of nitrogen and phosphorus in SSF-CW system respectively. Chapters 6 to 10 deal with experimental research part of the thesis. Chapters, 6, 7 and 8 share a common methodology section which is described in Chapter 6. Results of the batch experiments with the laboratory SSF-CW systems on COD removal, nitrogen removal and phosphorus retention are discussed in Chapters 6, 7 and 8 respectively. Chapter 9 explains a detailed experimental study on phosphorus adsorption dynamics of pea gravel. Chapter 10 discusses the results on experiments using sodium aluminate and aluminium sulphate for P removal from meat processing industry effluent as an alternate P removal method for such effluent. An overview of the major results of the experimental section is discussed in chapter 11, in the General Discussion section. Conclusions and Recommendations of the research are provided in Chapter 12. In this study, it was observed that Monto vetiver grass performed better during nitrification than in denitrification, where the plant did not survive. Ammonium N removal followed a first order decay in both vegetated and un-vegetated experimental SSF-CW system with average removal ranging from 40 to 60 % of the influent. Denitrification was found to be the pathway for nitrate removal. As long as the carbon source was available, the denitrification followed a first order exponential decay, with over 80% of nitrate was removed in 48 hours. Vetiver grass sustained elevated ammonium levels of approximately 200 mg/L or more, however it was under stress during denitrification and it eventually died. The experimental SSF-CW systems with pea gravel as bed media could effectively retain soluble reactive phosphorus (SRP) in the wetland cells during experiments of COD reduction and nitrification (with ammonia and high COD input). However, during denitrification study, both experimental SSF-CW cells did not show significant removal of SRP from wastewater. The vegetated cell removed nearly 50% of the input SRP, however, the un-vegetated cell did not show any trend for SRP removal, and in some cases the effluent SRP was nearly 90% of the input value. The role of Monto vetiver grass for N and P removal was found to be very minor and this study concluded that nutrient removal (N & P) by plant uptake could be neglected in the design of SSF-CW system with Monto vetiver grass. Adsorption is the major mechanism for P removal from the experimental SSF-CW systems, where pea gravel was used as bed media. The P adsorption capacity of pea gravel increased with decrease in particle size. For 16 to 18 mm, the Langmuir adsorption maximum was 99 mg/kg, whereas for very fine pea gravel powder (<150 ìm) the maximum adsorption observed experimentally was 3950 mg/kg. In a typical wetland with pea gravel as bed media for meat processing industry, the media would be capable of P retention for about 2 to 3 years of operation. Supplementary chemical removal method is needed for sustainable P removal once the adsorption maximum of wetland cell is reached. A chemical P removal system using liquid alum and NaOH for pH stabilisation is more appropriate than sodium aluminate. Application of sodium aluminate for P removal for meat processing industry effluent is found to be less effective as it would need higher dosage, longer settling period, coloured supernatant, acid addition for pH adjustment. Liquid alum application rate is recommended to be between a molar ratio of Al: P of 3 for TP value of <1 mg/L in the treated effluent. This research study concludes that horizontal flow SSF-CW system with Monto vetiver grass is suitable for COD removal and nitrification from high strength wastewater. Current design equation of horizontal flow SSF-CW system is mostly plug flow exponential decay method, but in this study, it has been concluded that retarded first order rate constant is the most appropriate design method for horizontal flow SSF-CW system for COD removal.
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Kurup, Rajendra. "An experimental research on application of sub-surface flow constructed wetlands for meat processing industry effluent treatment and nutrient removal." Kurup, Rajendra (2007) An experimental research on application of sub-surface flow constructed wetlands for meat processing industry effluent treatment and nutrient removal. PhD thesis, Murdoch University, 2007. http://researchrepository.murdoch.edu.au/137/.

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Meat processing industries produce large volumes of high strength wastewater. Conventional technologies used in Australia and similar countries for treatment of effluent from meat processing and similar industries, such as wineries and processed food industry, are treatment ponds with or without a mechanical treatment system. A properly designed activated sludge treatment system would be capable of biological removal of phosphorus and nitrogen in addition to BOD5. These systems, however, require substantial electrical power, skilled operational support and produce large quantities of biosolids or sludge which require further on-site treatment or off site disposal. Application of sub-surface flow constructed wetland (SSF-CW) systems could provide a sustainable solution for treatment of meat processing industry effluent and other similar high strength wastewaters. There are, however, only very limited studies on application of SSF-CW for secondary treatment of high strength wastewaters. Although there have been a number of cases where SSF-CW have been used as the secondary treatment unit for municipal wastewater, this technology has not still become a common practice for the same purpose in Australia. Most of the applications are for either polishing of secondary or tertiary treated municipal wastewater or for greywater treatment. This research was funded by National Meat Industry Advisory Council (MINTRAC). Sustainable wastewater treatment has been taken up as a very important issue by meat industry. The industry provides Ph.D research scholarships through MINTRAC to develop new technologies for wastewater treatment and nutrient removal from meat processing effluent. The main objective of the research was to develop process engineering design parameters for sub-surface flow constructed wetland (SSF-CW) with Monto vetiver (Vetiveria zizanioides recently reclassified as Chrysopogon zizanioides) as the emergent vegetation for treatment of high strength, nutrient rich wastewater. The study also investigated the phosphorus retention properties of pea gravel for use in SSF-CW system as bed media or as an external phosphorus removal system for meat processing industry effluent. In addition, chemical methods for phosphorus removal from meat processing industry effluent were also investigated. The thesis is based on experimental research. The research consisted of three types of experimental set up; a) using two laboratory experimental SSF-CW reactors (one with vetiver grass and the other reactor with no vegetation) in a greenhouse with batch feeding of artificial wastewater that simulates meat industry effluent, b) experiment with pea gravel of different particle sizes and solutions of different phosphorus (P) concentrations in a constant temperature room, c) laboratory experiment using actual meat processing industry effluent with alum and sodium aluminate for P removal. The structure of the thesis is as follows. Following the Introduction is the section of Literature Review, then sections on the experiments that follow a journal paper format, followed by a General Discussion, Conclusions and Recommendations. A list of references is provided at the end of the thesis. The literature review section has four chapters (Chapter 2 to Chapter 5). Chapter 2 describes a review of meat processing industry effluent characteristics and current treatment technologies. Chapter 3 is a critical review of current literature on COD removal using sub-surface flow constructed wetlands (SSF-CW). Chapter 4 and 5 describe a review of various processes and models on the fate of nitrogen and phosphorus in SSF-CW system respectively. Chapters 6 to 10 deal with experimental research part of the thesis. Chapters, 6, 7 and 8 share a common methodology section which is described in Chapter 6. Results of the batch experiments with the laboratory SSF-CW systems on COD removal, nitrogen removal and phosphorus retention are discussed in Chapters 6, 7 and 8 respectively. Chapter 9 explains a detailed experimental study on phosphorus adsorption dynamics of pea gravel. Chapter 10 discusses the results on experiments using sodium aluminate and aluminium sulphate for P removal from meat processing industry effluent as an alternate P removal method for such effluent. An overview of the major results of the experimental section is discussed in chapter 11, in the General Discussion section. Conclusions and Recommendations of the research are provided in Chapter 12. In this study, it was observed that Monto vetiver grass performed better during nitrification than in denitrification, where the plant did not survive. Ammonium N removal followed a first order decay in both vegetated and un-vegetated experimental SSF-CW system with average removal ranging from 40 to 60 % of the influent. Denitrification was found to be the pathway for nitrate removal. As long as the carbon source was available, the denitrification followed a first order exponential decay, with over 80% of nitrate was removed in 48 hours. Vetiver grass sustained elevated ammonium levels of approximately 200 mg/L or more, however it was under stress during denitrification and it eventually died. The experimental SSF-CW systems with pea gravel as bed media could effectively retain soluble reactive phosphorus (SRP) in the wetland cells during experiments of COD reduction and nitrification (with ammonia and high COD input). However, during denitrification study, both experimental SSF-CW cells did not show significant removal of SRP from wastewater. The vegetated cell removed nearly 50% of the input SRP, however, the un-vegetated cell did not show any trend for SRP removal, and in some cases the effluent SRP was nearly 90% of the input value. The role of Monto vetiver grass for N and P removal was found to be very minor and this study concluded that nutrient removal (N and P) by plant uptake could be neglected in the design of SSF-CW system with Monto vetiver grass. Adsorption is the major mechanism for P removal from the experimental SSF-CW systems, where pea gravel was used as bed media. The P adsorption capacity of pea gravel increased with decrease in particle size. For 16 to 18 mm, the Langmuir adsorption maximum was 99 mg/kg, whereas for very fine pea gravel powder (>150 mcg) the maximum adsorption observed experimentally was 3950 mg/kg. In a typical wetland with pea gravel as bed media for meat processing industry, the media would be capable of P retention for about 2 to 3 years of operation. Supplementary chemical removal method is needed for sustainable P removal once the adsorption maximum of wetland cell is reached. A chemical P removal system using liquid alum and NaOH for pH stabilisation is more appropriate than sodium aluminate. Application of sodium aluminate for P removal for meat processing industry effluent is found to be less effective as it would need higher dosage, longer settling period, coloured supernatant, acid addition for pH adjustment. Liquid alum application rate is recommended to be between a molar ratio of Al: P of 3 for TP value of <1 mg/L in the treated effluent. This research study concludes that horizontal flow SSF-CW system with Monto vetiver grass is suitable for COD removal and nitrification from high strength wastewater. Current design equation of horizontal flow SSF-CW system is mostly plug flow exponential decay method, but in this study, it has been concluded that retarded first order rate constant is the most appropriate design method for horizontal flow SSF-CW system for COD removal.
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Kurup, Rajendra G. "An experimental research on application of sub-surface flow constructed wetlands for meat processing industry effluent treatment and nutrient removal /." Access via Murdoch University Digital Theses Project, 2007. http://wwwlib.murdoch.edu.au/adt/browse/view/adt-MU20070717.142408.

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Zhu, Songming 1961. "Phase transition studies in food systems during high pressure processing and its applications to pressure shift freezing and high pressure thawing." Thesis, McGill University, 2004. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=84862.

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High-pressure (HP) depresses the phase-transition point of water especially in the case of ice-I (down to -21°C at about 210 MPa). This phenomenon has several potential advantages in food processing applications, such as pressure shift freezing (PSF) and HP thawing. However, scientific knowledge available in this area is still relatively limited. The main objectives of this research were to investigate the phase-transition behavior of foods under pressure processing in the context of PSF and HP thawing techniques and to evaluate their impact on product quality.
Distilled water and fresh pork muscle were tested by a HP differential scanning calorimeter (DSC) using isothermal pressure scan (P-scan) and isobaric temperature scan (T-scan). P-scan tests showed that the phase-transition temperature (T) of pork was a function of the weighted-average pressure (P¯1--2): T = -1.17 - 0.102P¯1--2 - 0.00019 P&d1;21-2 (R2 = 0.99) that was much lower than that of pure ice. The phase-change latent heat of pork was estimated by P-scan. T-scan indicated the phase-transition point at a constant pressure, but it showed less accurate than P-scan. The ratio (Rice, %) of ice crystals formed by rapid release of pressure (P) was evaluated using the HP DSC: Rice-water = 0.115P + 0.00013P2 (R2 = 0.96) for water, and Rice-pork = 0.084P + 0.00012P2 (R2 = 0.95) for pork muscle. In the developed method, the pressure-dependent thermal properties of test materials are not required.
A preliminary study on ice-crystal formation was carried out using small gelatin gel samples frozen by conventional air freezing (CAF), liquid immersion freezing (LIF) and PSF at different pressures. The ovoid structure left from ice crystals was evaluated for area, equivalent diameter, roundness and elongation. The diameter (mean +/- S.D.) was 145 +/- 66, 84 +/- 26, 91 +/- 30, 73 +/- 29, and 44 +/- 16 mum for the treatments of CAF, LIF and PSF at 100, 150 and 200 MPa, respectively. Roundness and elongation did not show a clear trend with different freezing tests. Similar experiments using small-size Atlantic salmon (Salmo salar) resulted in the diameter of 110 +/- 41, 17 +/- 8.4, 16 +/- 8.8, 8.2.5 and 5.0 +/- 2.1 mum for CAF, LIF and PSF at 100, 150 and 200 MPa, respectively. The roundness was 0.38 +/- 0.14, 0.55 +/- 0.21, 0.57 +/- 0.18, 0.63 +/- 0.14 and 0.71 +/- 0.14 for the above treatments, respectively. (Abstract shortened by UMI.)
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Books on the topic "Specifics of the meat processing industry"

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Ockerman, Herbert W. Animal by-product processing & utilization. Lancaster, PA: Technomic Pub. Co., 2000.

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Hui, Y. H. Handbook of meat and meat processing. 2nd ed. Boca Raton, FL: CRC Press, 2012.

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Jensen, Bendt Due. Handbook for the meat processing industry. Denmark: Copenhagen Pectin, 1995.

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Handbook of meat processing. Ames, Iowa: Wiley-Blackwell, 2010.

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Kerry, John, Joseph Kerry, and David Ledward. Meat processing: Improving quality. Boca Raton, Fla: CRC Press, 2002.

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Organic meat production and processing. Hoboken, NJ: John Wiley and Sons, 2012.

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Frey, Werner. The ABC of meat processing: English/German meat industry dictionary. Bad Wörishoten: Hans Holzmann, 1991.

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Nossent, Sonja. Working conditions in the European meat processing industry. Dublin: European Foundation for the Improvement of Living and Working Conditions, 1995.

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Nossent, S. M. Working conditions in the European meat processing industry. Luxembourg: Office for Official Publications of the European Communities, 1995.

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Code of practice for small meat processing plants. Edmonton: Queen's Printer, 1997.

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Book chapters on the topic "Specifics of the meat processing industry"

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Etherington, D. J., and R. G. Bardsley. "Enzymes in the meat industry." In Enzymes in Food Processing, 144–89. Boston, MA: Springer US, 1995. http://dx.doi.org/10.1007/978-1-4615-2147-1_5.

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Misra, N. N., Patrick J. Cullen, and Brijesh K. Tiwari. "Ultrasound processing applications in the meat industry." In Emerging Technologies in Meat Processing, 149–70. Chichester, UK: John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118350676.ch6.

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Daley, W. D. R., J. C. Wyvill, J. C. Thompson, W. D. Holcombe, and G. V. McMurray. "Robotics and the poultry processing industry." In Robotics in Meat, Fish and Poultry Processing, 48–69. Boston, MA: Springer US, 1993. http://dx.doi.org/10.1007/978-1-4615-2129-7_3.

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Guerreiro, Joana Santos, Andreia Cravo, João Almeida, and Marta Vasconcelos Pinto. "Thermal Environment: Case Study of a Meat Processing Industry." In Advances in Intelligent Systems and Computing, 393–402. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-60525-8_41.

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Garrett, E. S., M. Hudak-Roos, and D. R. Ward. "Implementation of the HACCP program by the fresh and processed seafood industry." In HACCP in Meat, Poultry, and Fish Processing, 109–33. Boston, MA: Springer US, 1995. http://dx.doi.org/10.1007/978-1-4615-2149-5_6.

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Shand, P. J. "Mimetic and synthetic fat replacers for the meat industry." In Production and Processing of Healthy Meat, Poultry and Fish Products, 191–209. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4613-1125-6_9.

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Fulton, G. S., D. Burfoot, S. J. James, and C. Bailey. "Application of Mathematics to Heat Processing in the Meat Industry." In Proceedings of the Third European Conference on Mathematics in Industry, 343–51. Dordrecht: Springer Netherlands, 1990. http://dx.doi.org/10.1007/978-94-009-0629-7_33.

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Hulstijn, Joris, Rob Christiaanse, Nitesh Bharosa, Friso Schmid, Remco van Wijk, Marijn Janssen, and Yao-Hua Tan. "Continuous Control Monitoring-Based Regulation: A Case in the Meat Processing Industry." In Lecture Notes in Business Information Processing, 238–48. Berlin, Heidelberg: Springer Berlin Heidelberg, 2011. http://dx.doi.org/10.1007/978-3-642-22056-2_26.

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Spiegel, Nicole B., and Paul L. Greenwood. "Meat Production from Wild Kangaroo: The Species, Industry, Carcass Characteristics and Meat Quality Traits." In More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet, 347–83. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-05484-7_12.

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Chaiwan, Watcharin, Chawis Boonmee, and Chompoonoot Kasemset. "Waste Reduction in Meat Processing Industry: The Application of MFCA (ISO 14051)." In Toward Sustainable Operations of Supply Chain and Logistics Systems, 183–93. Cham: Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-19006-8_12.

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Conference papers on the topic "Specifics of the meat processing industry"

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Kapaj, Ilir, and Ana KAPAJ (Mane). "Identification of Key Indicators Benchmarks; in focus Meat Processing industry in Albania." In The 6th Virtual Multidisciplinary Conference. Publishing Society, 2018. http://dx.doi.org/10.18638/quaesti.2018.6.1.382.

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Kocak, Donna M., Frank M. Caimi, Rick L. Flick, and Abdelmoula Elharti. "VerifEYE: a real-time meat inspection system for the beef processing industry." In International Symposium on Optical Science and Technology, edited by C. Bruce Johnson, Divyendu Sinha, and Phillip A. Laplante. SPIE, 2003. http://dx.doi.org/10.1117/12.453750.

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Karlberg, Magnus, Magnus Löfstrand, Daniel Marjavaara, and T. Staffan Lundström. "Simulation Driven Processing Function Development, Offering and Operation." In ASME 2012 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2012. http://dx.doi.org/10.1115/imece2012-87548.

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In today’s industry, functional provision is becoming more and more important, necessitating increased simulation support. In this paper, the objective is to present a modeling and simulation approach for simulation-driven design (SDD) to support function development. The scope of this paper is simulation support for developing hardware equipment used in processing industry. The research is founded on industrial needs identified through two parallel interview-based studies in the Swedish process industry. Both companies explore doing business with functional products rather than hardware, in scenarios where the responsibility for and availability of the functions may remain with the service provider. One as-is and one future (to-be) scenario are presented. A decomposition of a general processing function (applicable to both companies) describes how the companies transfer machine input to output specifications. The decomposition includes customer and provider value and the paper demonstrates, as part of the results and based on the SDD approach, how that value may be increased through evaluation and prioritization. Additionally, the SDD approach shows that it is possible to identify a set of solutions which meet the specified requirements, supporting evaluation and prioritization of business offers and activities.
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McCabe, Bernadette K., Peter W. Harris, Thomas Schmidt, Diogenes L. Antille, Seonmi Lee, Andrew Hill, and Craig P. Baillie. "<i>Bioenergy and bioproducts in the Australian red meat processing industry: A case study</i>." In 2018 Detroit, Michigan July 29 - August 1, 2018. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2018. http://dx.doi.org/10.13031/aim.201800980.

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Weber Martins, Thiago, and Reiner Anderl. "Digital Twins for Space Factory 4.0." In ASME 2019 International Design Engineering Technical Conferences and Computers and Information in Engineering Conference. American Society of Mechanical Engineers, 2019. http://dx.doi.org/10.1115/detc2019-97151.

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Abstract Aiming the rapid response of mega constellation of satellites to cover the increasing demand for Earth observation and communication, in-orbit manufacturing is a promising approach. Driven by the NewSpace, which is leading a paradigm change in the space industry, the project Space Factory 4.0 has been founded to establish new processes and technologies based on the Industrie 4.0 approaches for rapid satellite assembly on an in-orbit platform. One of its fundamental approaches and the main contribution of this paper is the Digital Twins. In the scope of a Space Factory 4.0, the Digital Twin is a holistic approach for supporting and controlling systems for in-orbit Assembly, Integration, and Test processes, as well as satellite operations, by establishing a bidirectional link to its physical counterpart. It is an essential approach to obtain a digital representation of the current state of the real product at any time, enabling the recognition of and reaction to disruptive parameters at an early stage. To model Digital Twins and to meet the specific requirements of a Space Factory 4.0, such as the capability of sending telecommands and processing telemetry data, an extension of Industrie 4.0 component, called Space Factory 4.0 component, is proposed. This paper discusses this concept, its implementation and the results obtained and concludes to discuss its benefits and potentials for the space industry.
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Radu, Elena, ,. Claudiu Nicolae Ghinea, ,. Ștefan Mihalache, and Roxana Sârbu. "Sustainability in the Meat Processing Industry and the Impact of the COVID-19 Crisis on the Food Business in Romania." In 7th BASIQ International Conference on New Trends in Sustainable Business and Consumption. Editura ASE, 2021. http://dx.doi.org/10.24818/basiq/2021/07/055.

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Eichenauer, Sabrina, Bernd Weber, and Ernst A. Stadlbauer. "Thermochemical Processing of Animal Fat and Meat and Bone Meal to Hydrocarbon Based Fuels." In ASME 2015 9th International Conference on Energy Sustainability collocated with the ASME 2015 Power Conference, the ASME 2015 13th International Conference on Fuel Cell Science, Engineering and Technology, and the ASME 2015 Nuclear Forum. American Society of Mechanical Engineers, 2015. http://dx.doi.org/10.1115/es2015-49197.

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The results of the study at hand may have implications for treatment of grease, lipid fractions, free fatty acids (FFA) and salts of FFA extracted from wastes of food industry, bio-refineries or sewage sludge as well as contaminated lipid containing forage. The goal of the study is, to prevent such contaminated wastes from entering the food chain. The following ways of treatment are proposed. Thermal conversion of waste fats from rendering plants or lipids in the presence of aluminosilicates of the zeolite family produce hydrocarbons with net calorific values in the range of 40–42 MJ/kg. NMR studies show aliphatic hydrocarbons as main product at T = 400°C. The spectrum of products is shifted to alkyl benzenes at T = 550°C. In case of sodium carbonate conversion is achieved in the presence of 5% water at T = 430 ± 20°C yielding mainly a liquid bio-crude with a low acid index, a mixture of non-condensable gases and minor amounts of coke. Rectification of bio-crude from animal fat produces 65.8% of hydrocarbon based bio-diesel and 13.3% of gasoline type hydrocarbons. Distillation curve for bio-diesel is in accordance with DIN EN 490. However, the gasoline fraction lacks low boiling hydrocarbons indicating the necessity for technical improvements of condensers. Sodium carbonate is found to be effective as well as being relatively inexpensive compared to zeolite catalysts. Finally, successful conversion of meat and bone meal to biochar is proved by solid-state 13C-NMR.
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Nart, Cagri, Oktay Yilmaz, and Kadir Kirkkopru. "The Effects of Operating Conditions on the Design of Radial Spiral Mandrel Dies." In ASME 2011 International Mechanical Engineering Congress and Exposition. ASMEDC, 2011. http://dx.doi.org/10.1115/imece2011-65241.

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Coextrusion heads are widely used to produce multi-layered products such as pipes and vessels in plastics industry. Spiral mandrel dies which are used in coextrusion heads provide good thickness uniformity with a broad range of processing parameters (raw material, throughput, temperature), short residence times (material or colour changes), low pressure drop and good thermal control. In the present study, the effects of operating conditions such as production rate and temperature on the pressure drop through the spiral mandrel die and the occurence of melt fracture are investigated by Computational Fluid Dynamics (CFD) simulations. The temperature dependent viscosity versus shear rate data for grade QB79P (CarmelTech) polypropylene (PP) melt under study are measured by use of an Anton-Paar Physica MCR 301 model rotational rheometer with a 25 mm diameter parallel plate geometry and a capillary rheometer using capillary dies of various lengths with 1 mm diameter hole [11]. The numerical simulations are performed by use of Ansys Fluent, a commercial software [12]. Stress terms in the momentum equations are modeled by Generalized Newtonian Fluid (GNF) Model. For this, Bird-Carreau Model employed as the viscosity model for the polymer melt. In order to avoid exceeding the critical shear stress which causes melt fracture and the value of which is dependent on the processing material, the operating temperature may need to be increased to reduce the viscosity or the flow rate to be decreased. In this case, operating cost increases as a result of energy consumption for heating and the production rate decreases, respectively. Hence, designing of flow channels of the spiral mandrel die by taking into consideration of material property (melt fracture) and extruder limitation (maximum pressure to be supplied) is of critical importance for extrusion with desired production rate at a specific processing temperature.
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Rocha-Meneses, Lisandra, Peter Harris, Stephan Tait, Diogenes L. Antille, Timo Kikas, and Bernadette K. McCabe. "<i>Bioresource recovery in the Australian red meat processing industry: a technical review of strategies for increased circularity</i>." In 2020 ASABE Annual International Virtual Meeting, July 13-15, 2020. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2020. http://dx.doi.org/10.13031/aim.202000690.

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Fazeli, Fateh, Colin Scott, James Saragosa, Robert Cicoria, and Jim Fraser. "Coupling Metallurgy and Manufacturing Parameters of Pipeline Fittings to Avoid Substandard Properties." In 2018 12th International Pipeline Conference. American Society of Mechanical Engineers, 2018. http://dx.doi.org/10.1115/ipc2018-78431.

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High strength, butt-welded pipeline fittings are critical components for the construction of reliable and safe pipeline systems to extract, gather and transmit oil and gas products. Due to stringent safety and environmental requirements, fittings manufacturers are obliged to adhere to commonly accepted industry standards (e.g. CSA Z245.11, MSS-SP-75) and adopt supplementary operators’ specifications. Nevertheless, there have been several recent cases where fittings delivered by qualified manufacturers and available through local stock suppliers have not met the specified tensile properties, such that they failed during hydrostatic pressure tests or in-service operations. The issue has triggered concerns of operators and regulators (e.g. NEB SA 2016-01) warning about the use of substandard fittings. Although deficiencies in engineering design or operation beyond permissible conditions could be contributing factors, the root cause of the recent fittings failures was mainly associated with the underlying metallurgy and processing resulting in critically low yield strength and/or toughness levels. Further, existing standards and specifications are not stringent enough to screen out fittings with inadequate steel composition or improper manufacturing parameters. As such, a comprehensive modelling and experimental study has been launched to understand the interplay between the composition, grade, geometry and plant-specific processing parameters of quenched and tempered pipeline components. The experiment entailed plant trials using an instrumented NPS 36″ 3D elbow to measure the actual thermal response of the fitting during reheating, quenching and tempering cycles. Data was acquired from 36 different positions on the part in order to monitor any deviations from intended production parameters. Further, the metallurgical behaviour of the base steel plate, in terms of austenite grain growth, continuous cooling transformations (CCT) and temper softening of the as-quenched microstructure, has been established by dilatometric tests and microstructural characterization. The analysis and coupling of these diverse data sets is not trivial and requires scientific-based computational modelling. An integrated thermal-structure-properties finite element model was developed to predict the temporal and spatial evolution of the microstructure and provide a 3D strength map for any as-quenched and as-tempered fitting. This predictive engineering tool aids the selection of adequate steels and suitable heat treatment parameters such that target gauges and grades can be manufactured by a given plant to meet the specified requirements and standards. This paper describes the aforementioned methodology and highlights the challenges associated with the manufacture of fittings; in particular thick-wall pipeline components. Further, guidelines and existing knowledge gaps for improved specifications and standards will be discussed.
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