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1 – 10 of over 2000
Article
Publication date: 7 August 2018

Ilija Djekic, Nikola Tomic, Nada Smigic, Bozidar Udovicki, Gerard Hofland and Andreja Rajkovic

The purpose of this paper is to evaluate the hygienic design of a scalable unit for supercritical carbon dioxide drying of food.

Abstract

Purpose

The purpose of this paper is to evaluate the hygienic design of a scalable unit for supercritical carbon dioxide drying of food.

Design/methodology/approach

For the purpose of this study, a checklist has been developed, covering requirements from sanitary standards and industry-tailored guidelines. Beyond hygienic design, failure mode and effects analysis of the results were performed to assess the potential food safety risks that may arise from failures to hygienic design requirements.

Findings

The overall score of the hygienic design was 46 percent. This kind of evaluation revealed two types of nonconformities. The first type was related to inadequate sanitary procedures. The second type was associated to design failures.

Research limitations/implications

The highest risk was designated to problems related to cleaning and sanitation followed by risks associated with the formation of dead zones and biofilms.

Practical implications

This study provides valuable insight to engineers and food technologists on hygienic design issues.

Originality/value

Application of a similar methodology was used for evaluating hygienic design of other non-thermal food technologies.

Details

British Food Journal, vol. 120 no. 9
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 19 October 2010

Rene J. Moreno Masey, John O. Gray, Tony J. Dodd and Darwin G. Caldwell

At present, the majority of industrial robots are not well suited to the specific needs of the food industry. Additionally, the high cost of robotic systems means that it is…

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Abstract

Purpose

At present, the majority of industrial robots are not well suited to the specific needs of the food industry. Additionally, the high cost of robotic systems means that it is currently difficult for food manufacturers to financially justify the use of this technology. This paper aims to examine the unique requirements of the food industry with regards to robot manipulator design and outlines the design features of a low‐cost robotic arm developed specifically for use in food production.

Design/methodology/approach

Considerations for the design of the robot arm in addition to industrial requirements for hygienic design, low cost, fast pick and place speed, safety for operation alongside human workers and ease of reprogramming are discussed in detail.

Findings

A successful manipulator design must consider functional requirements relevant to food production from the very outset of the design process. The principal three requirements are those of ease of cleaning, speed and low cost.

Practical implications

The availability of low‐cost industrial robots specifically designed for food production might encourage a wider adoption of robotics and automation in the food industry and would benefit food manufacturers by reducing production costs and increasing competitiveness in what is becoming an increasingly difficult market.

Originality/value

This paper is of value to engineers and researchers developing robotic manipulators for use in the food industry.

Details

Industrial Robot: An International Journal, vol. 37 no. 6
Type: Research Article
ISSN: 0143-991X

Keywords

Article
Publication date: 6 March 2017

Mika Morishima, Tamaki Mitsuno and Koya Kishida

Many Japanese hay fever (HF) sufferers wear a hygienic face mask to prevent pollen inhalation, but most find it very uncomfortable. The purpose of this paper is to identify the…

Abstract

Purpose

Many Japanese hay fever (HF) sufferers wear a hygienic face mask to prevent pollen inhalation, but most find it very uncomfortable. The purpose of this paper is to identify the problems associated with mask wearing through repeated surveys. This information can be used in the improved design of a hygienic face mask that can be worn without discomfort by HF sufferers.

Design/methodology/approach

In 2009 (n=1,519), 2012 (n=2,994), and 2015 (n=3,213), repeated surveys of university students were conducted. HF sufferers were queried regarding symptoms, countermeasures, and problems associated with wearing a hygienic face mask. Holistic perspectives for each year were obtained by a co-occurrence analysis of the aggregated data. The triplet co-occurrence of specific problems was compared among the surveys using the χ2 test. Temporary and contemporary co-occurrence relationships were also determined.

Findings

Most Japanese university students with HF wore a hygienic face mask. In each survey, the most common problems associated with mask use were related to its thermal, hygroscopic, and air-flow properties. Contemporary problems with co-occurrence relationships were “humidity,” “breathing difficulty,” and “mist over eyeglasses” for males and, “humidity,” “breathing difficulty,” and “make-up coming off” for females.

Originality/value

The results of this study will contribute to improving hygienic face mask design. The co-occurrence of contemporary problems related to mask use was identified by comparing the results obtained in each year. The thermal, hygroscopic, and air flow properties of the mask cause these problems, and the air gap between the mask and the wearer’s face influences the inherent physical properties of the mask. To measure the air gap, a suitable hydrostatic pressure-balanced experimental method was applied, and the data were demonstrated experimentally.

Details

International Journal of Clothing Science and Technology, vol. 29 no. 1
Type: Research Article
ISSN: 0955-6222

Keywords

Article
Publication date: 5 January 2015

Nada Smigic, Andreja Rajkovic, Ilija Djekic and Nikola Tomic

The purpose of this paper is to analyze the current situation of multidimensional food safety assurance in Serbia, as an official candidate for European Union (EU) membership, in…

Abstract

Purpose

The purpose of this paper is to analyze the current situation of multidimensional food safety assurance in Serbia, as an official candidate for European Union (EU) membership, in relation to its EU food law harmonization efforts.

Design/methodology/approach

Serbian assurance scheme was covered in this paper included food safety legislation, control and standards.

Findings

The food safety system in Serbia needs improvements in the area of effectiveness and efficiency of food safety control and inspection services, knowledge and expertise of state inspectors, governmental officials, food safety consultants and auditors. Additionally, problems related to the overlapping responsibilities of various legal authorities and inspection services have to be solved, with an improved transparency and communication between legal authorities, customers, consumers and food business operators.

Originality/value

An overview of current situation in food safety assurance in Serbia is shown.

Details

British Food Journal, vol. 117 no. 1
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 9 November 2012

George K. Stylios

Examines the seventeenth published year of the ITCRR. Runs the whole gamut of textile innovation, research and testing, some of which investigates hitherto untouched aspects…

1099

Abstract

Examines the seventeenth published year of the ITCRR. Runs the whole gamut of textile innovation, research and testing, some of which investigates hitherto untouched aspects. Subjects discussed include cotton fabric processing, asbestos substitutes, textile adjuncts to cardiovascular surgery, wet textile processes, hand evaluation, nanotechnology, thermoplastic composites, robotic ironing, protective clothing (agricultural and industrial), ecological aspects of fibre properties – to name but a few! There would appear to be no limit to the future potential for textile applications.

Details

International Journal of Clothing Science and Technology, vol. 24 no. 6
Type: Research Article
ISSN: 0955-6222

Keywords

Article
Publication date: 11 January 2022

Manisha Bhardwaj and Rajat Agrawal

The purpose of this paper is to facilitate perishable product supply chain (PPSC) managers and practitioners to assess PPSC failure events. The paper proposed fault tree…

Abstract

Purpose

The purpose of this paper is to facilitate perishable product supply chain (PPSC) managers and practitioners to assess PPSC failure events. The paper proposed fault tree methodology for assessing failures associated with PPSC for evaluating the performance in terms of effective PPSC management adoption.

Design/methodology/approach

Initially, different failure events were identified from literature and semi-structured interviews from experts. Fault tree model was developed from the identified failure events. Probability of failure events was calculated using Poisson distribution based on the annual reports and interviews conducted from experts. Further, qualitative analysis – minimum cut sets (MCSs), structural importance coefficient (SIC) – and quantitative analysis – Birnbaum importance measure (BIM), criticality importance factor (CIF) and diagnosis importance factor (DIF) – were performed for ranking of failure events. In this study, fault tree development and analysis were conducted on apple supply chain to present the authenticity of this method for failure analysis.

Findings

The findings indicate that the failure events, given as failure at production and procurement (A2), that is, involvement of middleman (BE3), handling and packaging failure (BE4) and transportation failure (A3), hold the highest-ranking scores in analysis of PPSC using fault tree approach.

Originality/value

This research uses the modularization approach for evaluation of failure events of PPSC. This paper explores failures related to PPSC for efficient management initiatives in apple supply chain context. The paper also provides suggestion from managerial perspective with respect to each failure event.

Details

Benchmarking: An International Journal, vol. 29 no. 10
Type: Research Article
ISSN: 1463-5771

Keywords

Article
Publication date: 19 September 2019

M. Janarthanan and M. Senthil Kumar

The purpose of this paper is to investigate the efficient exploitation of bioactive compounds present in red, green and brown seaweeds to develop hygienic products.

Abstract

Purpose

The purpose of this paper is to investigate the efficient exploitation of bioactive compounds present in red, green and brown seaweeds to develop hygienic products.

Design/methodology/approach

To analyse the antioxidant properties and identification of significant bioactive compounds of green, red and brown seaweed treated cotton fabrics, total antioxidant activity, DPPH Free radical scavenging activity and gas chromatography-mass spectrometry analysis were used.

Findings

The experimental result specifies that the maximum antioxidant activity of 126.50 µg/ml and inhibition percentage of 76 ± 0.15 percent was achieved in the seaweed treated cotton fabrics. All six seaweed treated fabrics proved slightly lesser water vapour and air permeability compared with the untreated fabric.

Originality/value

The seaweed treated cotton materials are suitable for making wound dressing, surgical wear, face mask, sportswear, healthcare and hygienic applications.

Details

International Journal of Clothing Science and Technology, vol. 31 no. 6
Type: Research Article
ISSN: 0955-6222

Keywords

Article
Publication date: 26 June 2007

Christine Connolly

To report some successful applications of vision‐controlled robots in picking and packing of foodstuffs.

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Abstract

Purpose

To report some successful applications of vision‐controlled robots in picking and packing of foodstuffs.

Design/methodology/approach

The design and capabilities of ABB's two picking robots are explained, and the specialist software that integrates vision guidance and product inspection. Then two food‐picking applications are described in detail.

Findings

The delta robot design combines low weight with high stiffness, giving very fast picking capability. The Cognex‐based vision system also produces high speed and precision, and is able to guide the robot and perform 100 per cent inspection in real time. Hygienic robot design allows it to handle open food.

Practical implications

ABB's FlexPicker robot has moved from being a niche product to a volume product, bringing high‐speed picking capability to a wider market.

Originality/value

Showcases the capability and flexibility of a powerful vision‐guided high‐speed robot.

Details

Industrial Robot: An International Journal, vol. 34 no. 4
Type: Research Article
ISSN: 0143-991X

Keywords

Article
Publication date: 11 December 2018

Caska and Henny Indrawati

This paper aims to analyze sustainability level of crispy palm tankos mushroom business; institutions involved in the development of crispy palm tankos mushroom business in Riau…

Abstract

Purpose

This paper aims to analyze sustainability level of crispy palm tankos mushroom business; institutions involved in the development of crispy palm tankos mushroom business in Riau Region; nutritional composition, sensory assessment both descriptively and hedonically, and also designing the suitable and hygienic packaging for crispy palm tankos mushroom in Riau; institutional structuring model involved in the development of crispy palm tankos mushroom business in Riau; and strategies to improve the quality of crispy palm tankos mushroom in Riau.

Design/methodology/approach

This study is quantitative research conducted by survey. The research was conducted in Indragiri Hulu, Pelalawan, Kampar and Siak, Riau Province, Indonesia from April to August 2017. The study population is all producers producing crispy oil palm mushroom in the research area. The sample was determined purposively with the criterion of the producers who have been running their business for at least 5 years. Based on the criterion, there were 225 producers included as the sample.

Findings

This study found that business sustainability is the main concern of micro business of crispy palm tankos mushroom in Riau Province. Although local government lack of support, the average value of business sustainability is in the very high category. In addition due to the excellent business support quality, business sustainability is supported by the family environment, independence and business progress. There are two institutions involved in the development of makers business to date, they are informal financial institutions that help makers to increase business capital, and retailers who help makers deliver products to consumers. The results of nutritional composition analysis of crispy palm tankos mushroom showed that the crispy tankos mushroom is a product with good nutrition value for consumption by the community. The implication of this study is to improve the quality of the tankos mushroom crispy palm in terms of color according to the choice of the panelists.

Originality/value

Originality of this study aims to provide strategic formulation to use local resources and improve the economic actors of the home industry of crispy palm tankos mushroom processing in Riau. This research is conducting a structure to the institutions involved in the development of crispy palm tankos mushroom and improving the product quality. This research contributes to the development of science, especially economic development, particularly the development of small industries.

Details

Journal of Science and Technology Policy Management, vol. 10 no. 2
Type: Research Article
ISSN: 2053-4620

Keywords

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