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Determination of sorbate and benzoate in beverage samples by capillary electrophoresis - Optimization of the method with inspection of ionic mobilities

COSTA, Ana Carolina O.; PERFEITO, Lisliane da Silva; TAVARES, Marina F. M.; MICKE, Gustavo A.
Fonte: ELSEVIER SCIENCE BV Publicador: ELSEVIER SCIENCE BV
Tipo: Artigo de Revista Científica
ENG
Relevância na Pesquisa
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The aim of this study was to develop a fast capillary electrophoresis method for the determination of benzoate and sorbate ions in commercial beverages. In the method development the pH and constituents of the background electrolyte were selected using the effective mobility versus pH curves. As the high resolution obtained experimentally for sorbate and benzoate in the studies presented in the literature is not in agreement with that expected from the ionic mobility values published, a procedure to determine these values was carried out. The salicylate ion was used as the internal standard. The background electrolyte was composed of 25 mmol L(-1) tris(hydroxymethyl)aminomethane and 12.5 mmol L(-1) 2-hydroxyisobutyric acid, atpH 8.1.Separation was conducted in a fused-silica capillary(32 cm total length and 8.5 cm effective length, 50 mu m I.D.), with short-end injection configuration and direct UV detection at 200 nm for benzoate and salicylate and 254 nm for sorbate ions. The run time was only 28 s. A few figures of merit of the proposed method include: good linearity (R(2) > 0.999), limit of detection of 0.9 and 0.3 mg L(-1) for benzoate and sorbate, respectively, inter-day precision better than 2.7% (n =9) and recovery in the range 97.9-105%. Beverage samples were prepared by simple dilution with deionized water (1:11...

Estudo do desempenho do processo de microfiltração tangencial com membranas cerâmicas aplicado à retenção de bactérias e redução de sólidos suspensos de uma bebida à base de açaí; Performance study of the crossflow microfiltration process with ceramic membranes applied to the bacteria retention and suspended solids reduction of the beverage based on açai

Haneda, Renata Natsumi
Fonte: Biblioteca Digitais de Teses e Dissertações da USP Publicador: Biblioteca Digitais de Teses e Dissertações da USP
Tipo: Tese de Doutorado Formato: application/pdf
Publicado em 18/08/2010 PT
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Nesta pesquisa de doutorado, o processo de microfiltração tangencial com membranas cerâmicas é investigado visando à retenção de bactérias (Escherichia coli CCT 0549) e redução de sólidos suspensos de uma bebida à base de açaí (Euterpe oleracea Mart.). As membranas comerciais selecionadas foram manufaturadas com 'alfa'-alumina ('AL IND.2'O IND.3') e possuem tamanho nominal de poro, fornecido pelo fabricante no valor de 0,8'mü'm e 1,2'mü'm. O valor nominal da membrana de 1,2'mü'm é maior que a largura da Escherichia coli (0,8'mü'm). Como, a princípio, o microrganismo está fisicamente sujeito a passagem pela membrana de 1,2'mü'm, esta estrutura micro-porosa foi submetida à impregnação de prata. Este procedimento visou verificar a influência da prata como material bactericida para auxiliar na redução/eliminação das bactérias inoculadas na bebida à base de açaí. Para tanto, a estrutura cerâmica micro-porosa foi tratada quimicamente com solução de citrato de prata e submetida à queima até a temperatura de 600 graus Celsius para eliminação dos compostos orgânicos e conseqüente impregnação de nanopartículas de prata metálica nos poros da membrana. Este processo de impregnação proporcionou um discreto aumento no índice de retenção microbiana em regime de escoamento turbulento (Re=20000). A caracterização morfológica...

Avaliação do perfil de acidificação e viabilidade de bactérias probióticas em misturas leite-soro para elaboração de bebidas lácteas utilizando soro de queijo Minas frescal; Profile evaluation acidification and viability of probiotic bacteria in milk-whey mixtures for beverage production using whey Minas frescal cheese

Almeida, Keila Emilio de
Fonte: Biblioteca Digitais de Teses e Dissertações da USP Publicador: Biblioteca Digitais de Teses e Dissertações da USP
Tipo: Tese de Doutorado Formato: application/pdf
Publicado em 20/12/2007 PT
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A tecnologia de fabricação de bebidas lácteas envolve a mistura de leite e soro, podendo ser fermentada por bactérias do iogurte ou probióticas e adicionada de polpa de fruta e outros aditivos permitidos. O produto final deve conter bactérias lácticas viáveis em número adequado. Os objetivos deste trabalho foram desenvolver bebidas lácteas probióticas a partir das misturas leite-soro e estudar sua vida-de-prateleira. O efeito da composição da cultura probiótica (Lactobacillus delbrueckii subsp. bulgaricus, L. acidophilus, L. rhamnosus e Bifidobacterium animalis subsp. lactis em co-cultura com Streptococcus salivarius subsp. thermophilus) e o efeito do pH final da fermentação na cinética de acidificação, pós-acidificação e contagem de bactérias probióticas foram estudados em soro de queijo Minas frescal e em diferentes misturas leite-soro. Bebidas lácteas probióticas foram desenvolvidas a partir das diferentes misturas leite-soro e a vida-de-prateleira foi determinada ao longo de 28 dias de armazenamento do produto a 4°C. As características dos produtos foram seguidas pelas determinações físico-químicas, microbiológicas e sensoriais. O soro apresentou efeito positivo sobre a velocidade máxima das co-culturas estudadas...

Fatores estratégicos explorados pelas empresas processadoras de lácteos para inserir-se no mercado de bebidas à base de soja Nadir Paula da Rosa, Jean Philippe Palma Révillion; Strategic factors explored by dairy processing companies for their insertion in the soy-based beverage market

Revillion, Jean Philippe Palma; Rosa, Nadir Paula da
Fonte: Universidade Federal do Rio Grande do Sul Publicador: Universidade Federal do Rio Grande do Sul
Tipo: Artigo de Revista Científica Formato: application/pdf
POR
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Esta pesquisa pretende caracterizar e compreender a inter-relação entre fatores de natureza mercadológica e competitiva, considerados pelos gestores de empresas brasileiras processadoras de lácteos para se inserir no mercado de bebidas à base de soja. O método utilizado foi o de estudo multi-caso, aplicando como técnicas de pesquisa: i) coleta de dados secundários; ii) entrevistas com tomadores de decisão em duas empresas brasileiras, que atuam no setor lácteo e que estão se inserindo no mercado de bebidas à base de soja; iii) entrevistas com especialistas do setor lácteo; iv) grupos focais com consumidores representantes de segmentos-alvo do mercado de bebidas à base de soja. Os resultados revelam que as empresas estudadas perceberam o mercado de bebidas à base de soja como uma oportunidade em função de seu forte crescimento decorrente de mudanças nos hábitos de consumo. Essas organizações exploram a possibilidade de ampliar e diversificar suas linhas de produtos, aproveitando-se de fatores competitivos favoráveis como a flexibilidade organizacional e o compartilhamento de suas estruturas de produção e de comercialização. Porém, existe a percepção de restrições relacionadas ao acesso a recursos financeiros e ao desenvolvimento das capacitações necessárias para empreender a consolidação da marca e diferenciar seus produtos nesse novo mercado.; The present paper aims to characterize and understand the interrelationship among market and competitive factors that are considered by Brazilian managers for the insertion of dairy processing companies in the soy-based beverage market. The method used was the multi-case study...

Characterisation of volatile compounds in an alcoholic beverage produced by whey fermentation

Dragone, Giuliano; Mussatto, Solange I.; Oliveira, J. M.; Teixeira, J. A.
Fonte: Elsevier Publicador: Elsevier
Tipo: Artigo de Revista Científica
Publicado em /02/2009 ENG
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An alcoholic beverage (35.4% v/v ethanol) was produced by distillation of the fermented broth obtained by continuous whey fermentation with a lactose-fermenting yeast Kluyveromyces marxianus. Forty volatile compounds were identified in this drink by gas chromatography. Higher alcohols were the most abundant group of volatile compounds present, with isoamyl, isobutyl, 1-propanol, and isopentyl alcohols being found in highest quantities (887, 542, 266, and 176 mg/l, respectively). Ethyl acetate had the highest concentration (138 mg/l) among the esters. Besides higher alcohols and esters, other components, including aldehydes, acids and terpenes were also identified in the whey spirit. Considering that the quality of an alcoholic beverage can be evaluated by the relation between isoamyl alcohol/2-methyl-1-propanol and 2-methyl-1-propanol/1-propanol, which have to be higher than unity, it was concluded that a novel spirit of acceptable organoleptic characteristics can be produced by cheese whey continuous fermentation with K. marxianus.

Analytical characteristics and discrimination of Brazilian commercial grape juice, nectar, and beverage

Rizzon,Luiz Antenor; Miele,Alberto
Fonte: Sociedade Brasileira de Ciência e Tecnologia de Alimentos Publicador: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/03/2012 EN
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The production and commercialization of Brazilian grape juice is increasing annually, mainly due to its typicality, quality, and nutritional value. The present research was carried out in view of the great significance of Brazilian grape juice for the grape and wine industry. The purpose of this study, therefore, was to assess its composition as well as the discrimination between grape juice and other beverages. Twenty four samples of whole, sweetened, and reprocessed grape juices, grape nectar, and grape beverage were evaluated. Classical variables were analyzed by means of physicochemical methods; tartaric and malic acids, by HPLC; methanol, by gas chromatography; minerals, by atomic absorption spectrophotometry. These products were discriminated by the Principal Component Analysis (PCA). Results show that whole and sweetened grape juices were discriminated from other grape products because they featured higher values of total soluble solids, tartaric and malic acids, most minerals, phenolic compounds, and K/Na ratio, whereas grape nectar and grape beverage presented higher values of ºBrix/titratable acidity ratio. Reprocessed juice was discriminated due to its higher concentrations of Li and Na and lower hue.

Morphological characterization with image analysis of cocoa beverage powder agglomerated with steam

Vissotto,Fernanda Zaratini; Giarola,Raquel Carolina; Jorge,Lívia Calegari; Makita,Gisele Tokie; Cardozo,Gina Maria Bueno Quirino; Rodrigues,Maria Isabel; Menegalli,Florencia Cecilia
Fonte: Sociedade Brasileira de Ciência e Tecnologia de Alimentos Publicador: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/12/2014 EN
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In this study, the morphological characteristics of cocoa beverage powder granules under minimal, average, and maximal process conditions of a steam agglomerator were studied. a stereoscopic microscope coupled to a digital camera was used for the morphological analysis. The images were analyzed to obtain shape and size descriptors. aiming to evaluate the descriptors, 150 particles were analyzed. The results showed that there was no difference between the shape descriptors - compacity, circularity, roughness, and aspect ratio - in the operating conditions evaluated. It was observed that the cocoa beverage powder granules are elongated in shape. The size descriptors, area, perimeter, perimeter of convex bounding polygon, minimal and maximal Feret diameter, were different in the process conditions for the granules of size above 600 μm. as for the minimal process conditions, especially due to low solid feed rates, there is an increase in the size descriptor values. In addition, under the minimum process conditions, in which there is low solid feed rate (400g/min) for a steam pressure of 1.0 bar, it was obtained a good granular condition with retention of 81.1% of granules on sieves with aperture size between 300 and 1190 μm.

Production of struvite from beverage waste as phosphorus source

Foletto,Edson Luiz; Santos,Wilson Roberto Barreto dos; Mazutti,Marcio Antonio; Jahn,Sérgio Luiz; Gündel,André
Fonte: ABM, ABC, ABPol Publicador: ABM, ABC, ABPol
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/02/2013 EN
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In this work was investigated the influence of pH on the synthesis of struvite using cola beverage waste as source of phosphorus. The process was operated in a batch reactor. The reaction time was 20 minutes, and the chemicals MgCl2.6H2O and NH4Cl were used in the experiment, with a molar ratio of Mg+2:NH4+:PO4(3-) = 1:1:1. The products were characterized by X-ray diffraction (XRD), atomic force microscopy (AFM), surface area (BET), thermogravimetric analysis (TGA) and infra-red (IR). From the results was verified the formation of a crystalline phase at pH 9.5, with a surface area of 6.59 m² g-1 and a particle size of about 0.25 µm.

The influence of water management and environmental conditions on the chemical composition and beverage quality of coffee beans

Silva,Emerson A. da; Mazzafera,Paulo; Brunini,Orivaldo; Sakai,Emílio; Arruda,Flávio B.; Mattoso,Luiz Henrique C.; Carvalho,Cássia R. L.; Pires,Regina Célia M.
Fonte: Brazilian Journal of Plant Physiology Publicador: Brazilian Journal of Plant Physiology
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/06/2005 EN
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The influence of environmental conditions and irrigation on the chemical composition of green coffee beans and the relationship of these parameters to the quality of the beverage were investigated in coffee plantations in the regions of Adamantina, Mococa and Campinas, in the state of São Paulo, Brazil. The chemical composition and physical aspects of green coffee beans produced in the three regions were related through Principal Component Analyses (PCA) to the quality of beverage, as determined by sensorial and electronic analyses. The chemical composition was affected by the environmental conditions. Some differences in cup quality were detected by the electronic method but not by cup tasting. Irrigation was not a major factor affecting chemical composition, since there were few differences in relation to non-irrigated coffee plants. The production site appeared to be the main influencing factor on biochemical composition. A pronounced difference was observed in Adamantina, where annual average air temperature was 1.6-2.4ºC warmer than in the other two areas and about 3.5ºC above to the optimal limit for coffee cultivation.

Changes in water and beverage intake and long-term weight changes: results from three prospective cohort studies

Pan, An; Malik, Vasanti S.; Hao, Tao; Willett, Walter C.; Mozaffarian, Dariush; Hu, Frank B.
Fonte: Harvard University Publicador: Harvard University
Tipo: Artigo de Revista Científica
EN_US
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Objective: To examine the long-term relationship between changes in water and beverage intake and weight change. Subjects Prospective cohort studies of 50 013 women aged 40-64 in the Nurses’ Health Study (NHS, 1986-2006), 52 987 women aged 27-44 in the NHS II (1991-2007), and 21 988 men aged 40-64 in the Health Professionals Follow-up Study (1986-2006) without obesity and chronic diseases at baseline. Measures We assessed the association of weight change within each 4-year interval with changes in beverage intakes and other lifestyle behaviors during the same period. Multivariate linear regression with robust variance and accounting for within-person repeated measures were used to evaluate the association. Results across the three cohorts were pooled by an inverse-variance-weighted meta-analysis. Results: Participants gained an average of 1.45 kg (5th to 95th percentile, −1.87 to 5.46) within each 4-year period. After controlling for age, baseline body mass index, and changes in other lifestyle behaviors (diet, smoking habits, exercise, alcohol, sleep duration, TV watching), each 1-cup/d increment of water intake was inversely associated with weight gain within each 4-year period (−0.13 kg; 95% CI: −0.17, −0.08). The associations for other beverages were: SSBs (0.36 kg; 0.24...

Features of Saccharomyces cerevisiae as a culture starter for the production of the distilled sugar cane beverage, cachaça in Brazil

Fonte: The Society for Applied Microbiology Publicador: The Society for Applied Microbiology
Tipo: Artigo de Revista Científica
EN
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Aims: To evaluate the dominance and persistence of strains of Saccharomyces cerevisiae during the process of sugar cane fermentation for the production of cachac ̧a and to analyse the microbial compounds produced in each fermenta- tive process. Methods and Results: Three S. cerevisiae strains were evaluated during seven consecutive 24-h fermentation batches using recycled inocula. The UFLA CA 116 strain had the largest population of viable organisms, and the maximum population was achieved in the fourth batch after 96 h of fermentation. The UFLA CA 1162 and UFLA CA 1183 strains grew more slowly, and the maxi- mum population was reached in the seventh batch. Molecular characterization of isolated yeast cells using PFGE (pulse field gel electrophoresis) revealed that more than 86% of the isolates corresponded to the initially inoculated yeast strain. The concentration of aldehydes, esters, methanol, alcohol and volatile acids in the final-aged beverages were within the legal limits. Conclusions: Cachac ̧a produced by select yeast strains exhibits analytical differ- ences. UFLA CA 1162 and UFLA CA 116 S. cerevisiae isolates can be consid- ered the ideal strains for the artisanal production of cachac ̧a in Brazil. Significance and Impact of the Study: The use of select yeast strains can improve the quality and productivity of cachac ̧a production. Our findings are important for the appropriate monitoring of yeast during sugar cane fermentation. In addition...

Beverage Ethics: Education for Alcohol Responsibility

Pfaffenberg, Carl J.
Fonte: FIU Digital Commons Publicador: FIU Digital Commons
Tipo: Artigo de Revista Científica Formato: application/pdf
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The study looked at the processes in the development of an alcohol responsibility program for post-secondary students in the service management major at the University of Tennessee: he program has been certified by the State of Tennessee to satisfy the Alcohol Beverage Commission requirement for server training related to the handling and service of alcoholic beverages. A managerial viewpoint was adopted so as to provide the greatest benefit to service management graduate.

PROPOSAL FOR OEE (OVERALL EQUIPMENT EFFECTIVENESS) INDICATOR DEPLOYMENT IN A BEVERAGE PLANT

Araujo, Fernando Oliveira de; Castro, Fabiana Pereira
Fonte: Brazilian Association for Industrial Engineering and Operations Management (ABEPRO) Publicador: Brazilian Association for Industrial Engineering and Operations Management (ABEPRO)
Tipo: info:eu-repo/semantics/article; info:eu-repo/semantics/publishedVersion; Peer-reviewed Article; Field research; collection and analysis of primary data Formato: application/pdf
Publicado em 14/05/2013 ENG
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The tough competitiveness seen in the beverage industry, especially in emerging segments like isotonic drinks and iced teas, requires companies to seek competitive advantages to stay or increase their participation in the consumer market. In this sense reducing wastes and assuring compliance in production process are identified as key variables in this industry. This work presents the application of the OEE (Overall Equipment Effectiveness) methodology in the production line of a company which fills beverage in PET bottles, in order to assess the plant operational performance. In this direction primary data were collected and the line downtimes were stratified, and the indicators used by the plant were confronted with the dimensions that make up the OEE indicator (Availability, Performance and Quality) in order to assess the possible behaviors and correlations. As a result, it was noted that the longest downtimes were caused by downtimes of the inkjet printer and the filler, and there was a strong correlation between the indices of the OEE and the existing indicators in the plant despite the bias (ε).

THE HISTORY OF ALCOHOLIC BEVERAGE LABELING REGULATION AND ITS IMPLICATIONS FOR A HEALTH CLAIM ON WINE LABELS

Berkey, Judson 0.
Fonte: Harvard University Publicador: Harvard University
Tipo: Paper (for course/seminar/workshop)
EN_US
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This paper has two main goals. First, it will provide a history of the FDA-ATF relationship with regard to jurisdiction over alcoholic beverage labeling regulation. This part of the paper will be largely descriptive in nature and will relate the areas in which the two agencies have competed and cooperated. Second, the paper will consider the possibility of adding a health claim to wine labels. This part will analyze both the FDA's regulation of health claims on food labels and recent revisions of the FDA's statutory mandate in order to explore the possibility of gaining government approval for a wine health claim.

Análise do processo de fabricação de latas de bebidas com liga de alumínio; Fabrication process analysis of aluminum beverage cans

Michelon, Marcelo Dall'Onder
Fonte: Universidade Federal do Rio Grande do Sul Publicador: Universidade Federal do Rio Grande do Sul
Tipo: Trabalho de Conclusão de Curso Formato: application/pdf
POR
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Este trabalho tem por objetivo avaliar o processo de fabricação do corpo de latas de be-bidas de alumínio. É dado enfoque para a caracterização mecânica da matéria-prima através do ensaio de tração. Busca-se a caracterização da conformabilidade mecânica do material a-través da determinação da curva de escoamento, do grau de encruamento e da anisotropia. A estampabilidade, o grau de esforço da matéria-prima acumulado ao longo do processo e a aná-lise dos esforços nas principais etapas de produção da lata (uma etapa de estampagem, uma de reestampagem e três de ironing) também são importantes abordagens deste trabalho. Conclui-se que o grau de encruamento é um dado importante no processo e que através da avaliação do grau de esforço, nas etapas de ironing, pode-se estabelecer novos parâmetros de fabrica-ção.; This work has the objective of appraising the fabrication process of aluminum beverage cans. The focus is mechanical characterization of material through tensile test. There is a searching for mechanical forming characterization through construction of yielding curve, work hardening exponent and anisotropy. The drawability, the effort degree for material dur-ing the process and the effort analysis at the principal steps for can production (cup...

Modeling the environmental impact of demand variability upon supply chains in the beverage industry

Daccarett-Garcia, Jorge Y.
Fonte: Rochester Instituto de Tecnologia Publicador: Rochester Instituto de Tecnologia
Tipo: Tese de Doutorado
EN_US
Relevância na Pesquisa
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High demand variability can produce several inefficiencies in the supply chain, increasing cost and decreasing service level. This research focuses on the environmental impact of demand variability on supply chains especially in the beverage industry by investigating the relationship between demand variability and the emissions of carbon dioxide. The analysis was based on a beverage industry case, considering a two-stage supply chain. A simulation model was developed to represent the supply chain. The experimental factors demand variability, demand level, forecast method, system size, and truck fleet configuration were manipulated in order to represent different scenarios. A statistical Design of Experiment (DOE) model was used to understand the impact of these factors in relation to the emissions of carbon dioxide, cost and service level. The findings suggest that increments in demand variability result in an increment in carbon dioxide emissions due to the distribution of product. It was also observed that an increment in demand variability results in an increment in cost and a decrease in service level. The study also suggests that the factors that influence demand level and truck fleet configuration have a significant impact on the amount of carbon dioxide emissions. A significant interaction between demand variability and demand level was also identified in relation to carbon dioxide emissions...

Analysis of environmental sustainability in a beverage industry: a focus on production process; Análise de sustentabilidade ambiental em uma indústria de bebidas: um enfoque no processo produtivo

Freitas, Claudio Luiz de; Universidade Federal de Santa Catarina; Richartz, Fernando; Universidade Federal de Santa Catarina; Pfistcher, Elisete Dahmer; Universidade Federal de Santa Catarina
Fonte: UFSC Publicador: UFSC
Tipo: info:eu-repo/semantics/article; info:eu-repo/semantics/publishedVersion; Formato: application/pdf
Publicado em 04/02/2010 POR
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One of the main causes of environmental impacts in industries is the production process, responsible for waste that can cause extensive damage to the environment. The objective of this study is to analyze the environmental sustainability of a beverage industry, focusing on its production process. To achieve the objective of this article presents a case study of exploratory, qualitative and quantitative approach. The study was divided into three phases, the first being the theoretical basis, the second phase of the analysis of sustainability, and the third and final phase of the implementation of the Plan summary environmental management 5W2H. The results indicate that the company has a good environmental sustainability, but has aspects to be improved. As regards the process, the result of environmental sustainability was considered good, but the company provided point deficit that undermined their results, and therefore can be improved and, consequently, improve the overall sustainability of the beverage industry.; http://dx.doi.org/10.5007/2175-8069.2009v6n12p35Um dos principais causadores de impactos ambientais nas indústrias é seu processo produtivo, responsável pela produção de resíduos que podem causar grandes danos ao meio ambiente. O objetivo deste trabalho é analisar a sustentabilidade ambiental de uma indústria de bebidas...

Formulation and statistical evaluation of a ready-to-drink whey based orange beverage and its storage stability

Chatterjee,G.; De Neve,J.; Dutta,A.; Das,S.
Fonte: UAM, Unidad Iztapalapa, División de Ciencias Básicas e Ingeniería Publicador: UAM, Unidad Iztapalapa, División de Ciencias Básicas e Ingeniería
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/08/2015 EN
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A value-added functional beverage is formulated utilizing; unprocessed liquid whey. Whey has excellent nutritional qualities and bland flavors; it is easy to digest and has a unique functionality in a beverage system. The ready-to-drink beverage is formulated with concentrated whey, orange juice along with an adequate amount of sugar, stabilizer, citric acid and flavor. Orange juice is used since the acidic flavor of whey is compatible with citrus flavors and particularly orange. The health and nutritional benefits of orange further imparts the value to the formulated beverage. Nine blend formulations are prepared by varying the dry matter of whey, fruit juice and sugar content. Based on a statistical analysis of the sensory evaluation of the drinks, the optimal formulation is found to have a ratio 3:2 for concentrated liquid whey and orange juice followed by an addition of 8% sugar (w/v) and 0.1% stabilizer ( w/v). The shelf-life of the final product is carried out both at room temperature (30±2°C) and refrigeration temperature (7±1°C) with and without addition of preservatives. The product remains in good condition up to eleven days at room temperature and up to three months under refrigeration condition with addition of 150 ppm of sodium benzoate.

How much do beverage employees of a South African beverage manufacturer know about occupational health and safety regulations?

Chetty,L; Jelsma,J; Maart,S
Fonte: South African Journal of Occupational Therapy Publicador: South African Journal of Occupational Therapy
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/01/2011 EN
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INTRODUCTION: The Allied Health Professionals (AHPs) form an integral part of the occupational healthcare system in South Africa and can improve the health and safety of employees and promote productivity. An analysis of the occupation health and safety knowledge of employees will assist in the development and implementation of effective training programmes by identifying gaps in existing health and safety practice and demonstrate the need for more AHPs to be involved in the occupational health specialty. The purpose of this study was to determine how much beverage employees at a South African beverage manufacturer know about occupational health and safety regulations. METHOD: A descriptive, cross-sectional survey design with anonymous return mailing was used. A questionnaire was used as the measuring instrument to capture information about employees' health and safety knowledge. RESULTS: Two hundred and eighty two employees returned their questionnaires and 83.5% of these were viable for analysis. One hundred and forty employees (51.3%) were unable to list correctly any of the general health and safety rules applicable to this company. Employees felt that more health and safety workshops and in-service training should be implemented...

Assessing possible energy potential in a food and beverage industry: Application of the IDA-ANN-DEA approach

Olanrewaju,Oludolapo A; Munda,Josiah L; Jimoh,Adisa A
Fonte: Journal of Energy in Southern Africa Publicador: Journal of Energy in Southern Africa
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/02/2015 EN
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In the food and beverage industry, where growing, processing, packaging, distribution, storage, preparation, serving and disposing of food is the order of the day; energy consumption becomes an important input. Various energy models have been developed since the early 1970s, the period when energy caught the attention of policymakers due to the sudden price increase. Among the models are the index decomposition analysis (IDA), artificial neural network (ANN) and data envelopment analysis (DEA). The purpose of this study is to combine the strengths of these models, i.e., IDA, ANN and DEA, to allow biases in one model to offset biases in the other, so as to examine the effectiveness of energy management policies in a particular food and beverage industry. The integrated model applied to the food and beverage revealed that approximately 11% of energy consumed could be saved.