In the modern competitive world, agriculture sectors and food processing industries need new tools and technologies for the classification of raw materials based on its ingredients presence (Protein, Carbohydrate, Sugar, Fat, Fiber, Vitamin, and Minerals etc. ) and to be used for suitable application process based on its ingredients. In order to ensure the final product quality in food processi...

the intensity of noise, heat and light were measured in 10 different groups of food processing plants with 3820 employees. noise was measured in 265 working places and if the over-all noise was more than t.l.v. (90dba), the octave band analysis was carried out. effective temperature (e.t) or corrected effective temperature (c.e.t) were measured in 183 working places and air velocity relative hu...

investigations have been carried out on the indoor air pollution in .different workshops of food processing plants in iran. in order to evaluate the exposure of workers to the three most commonly used indices of air pollution ten food processing plants representing ten groups of food industry with 2.816 workers were selected. air borne contamination of different origins such cotton seed. barley...

The fact that traditional food safety system in the absence of food safety culture is inadequate has recently become a cause of concern for food safety professionals and other stakeholders. Focusing on implementation of traditional food safety system i.e HACCP prerequisite program and HACCP without the presence of food safety culture in the food industry has led to the processing, marketing and...

The ability of many bacteria to adhere to surfaces and to form biofilms has major implications in a variety of industries including the food industry, where biofilms create a persistent source of contamination. It is reported that biofilms are more resistant to antimicrobials compared to planktonic cells. The colonization of bacteria on the food processing surfaces and even the food structure, ...

A 2-day forum was convened to discuss the current status and future implications of reducing trans fatty acids without increasing saturated fats in the food supply while maintaining functionality and consumer acceptance of packaged, processed, and prepared foods. Attendees represented the agriculture and oilseed industry and oil processing, food manufacturing, food service, government, food tec...

A 2-day forum was convened to discuss the current status and future implications of reducing trans fatty acids without increasing saturated fats in the food supply while maintaining functionality and consumer acceptance of packaged, processed, and prepared foods. Attendees represented the agriculture and oilseed industry and oil processing, food manufacturing, food service, government, food tec...

Colour and texture are important parameters in foods processing industries. Both these two factors represent meaningful visual stimuli and can be represented by a model for quality control of the products. Some food processing industries give emphasis on the coloury compounds towards quality of the food items. Intensive processing in complex controlled environments of tea fermentation requires ...

Nanotechnology has proven its competence in almost all possible fields we are aware of. However, today nanotechnology has evolved in true sense by contributing to a very large extent to the food industry. With the growing number of mouths to feed, production of food is not adequate. It has to be preserved in order to reach to the masses on a global scale. Nanotechnology made the idea a reality ...