Search results for " food industry"

Fishery-induced selection for slow somatic growth in European eel

2012

International audience; Both theoretical and experimental studies have shown that fishing mortality can induce adaptive responses in body growth rates of fishes in the opposite direction of natural selection. We compared body growth rates in European eel (Anguilla anguilla) from three Mediterranean stocks subject to different fishing pressure. Results are consistent with the hypotheses that i) fast-growing individuals are more likely to survive until sexual maturity than slow-growing ones under natural conditions (no fishing) and ii) fishing can select for slow-growing individuals by removing fast-growing ones. Although the possibility of human-induced evolution seems remote for a panmictic…

Combined Innovation Policy: Linking Scientific and Practical Knowledge in Innovation Systems

2012

New research indicates that firms combining the science-based STI (Science, Technology, Innovation) and the experience-based DUI (Doing, Using, Interacting) modes of innovation are more efficient when it comes to improving innovation capacity and competitiveness. With regard to innovation policy, the STI mode calls for a supply driven policy, typically aimed to commercialise research results. The DUI mode suggests a demand driven policy approach, such as supporting the development of new products or services to specific markets. This paper analyses how the two types of innovation policy and the two innovation modes can be combined in regional innovation systems. The analysis builds on studi…

Innovation for the Italian agricultural and food industry sector

2020

The food industry is one of the largest energy consumers in the world, with 95 EJ/year. In this context, in Europe the amount of energy needed to cultivate, process, package and bring food to the homes of citizens reached 285 Mtoe in 2015, of which 14 Mtoe due to the Italian agricultural and food system. With the aim of favoring a drastic reduction in energy consumption, the European Commission, and the main international agencies, ie: FAO, OECD, UN over the last decade have aligned on the need to develop policies to support energy efficiency, renewable energies and sustainable technologies in order to minimize the use of fossil fuels and to reduce the final energy consumption, especially i…

Sicilian potential biogas production

2013

This study is aimed at predicting the Sicilian potential biogas production, using the Organic Fraction of Municipal Solid Waste (OFMSW), animal manure and food industry by-products, in a region where only one biogas plant using MSW and one co-digestion plant are nowadays available. The statistical data about OFMSW, the number of animals bred in medium and large farms and the amounts of by-products of food processing industries were evaluated, in order to compute the Sicilian potential biogas and energy production. The OFMSW produced in Sicily, that is 0.8 million tons ca. per year (37% of MSW), could be used in a bio-reactor, together with other raw materials, for Anaerobic Digestion (AD) p…

Innovative and Sustainable Food Business Models

2019

Companies are called upon to solve the great challenges of the new millennium. The food sector, from this point of view, plays a strategic role. Poverty, malnutrition, hunger, climate change, and social inequalities are just some of the trends which the agri-food sector has to cope with. The digital transformation that companies will need to embrace to survive requires new ways of creating, thinking, and working with technology-driven tools to provide value for their businesses and customers. Digitization, whether it pertains to new technologies, the analysis of big data or the development of on-line and spatial applications, can contribute to achieving systemic food production transformati…

Study and characterization of polyphenol oxidase from eggplant (Solanum melongena L.)

2011

ABSTRACT: In this study the catecholase and cresolase activities of eggplant polyphenol oxidase (PPO) were investigated. Enzyme activity was determined by measuring the increase in absorbance using catechol as substrate and 3-methyl-2- benzothiazolinone hydrazone (MBTH) as coupled reagent. The effects of substrate specificity, heat inactivation, temperature, pH, and inhibitors were investigated to understand the enzymatic alteration of ready-to-eat preparations. Browning of vegetables was determined through a colorimeter. Decrease of lightness (L*) and increase of color difference values (ΔE*) were correlated with tissue browning. Antibrowning agents were tested on PPO under the same condit…

Ascorbic Acid determination using linear sweep voltammetry on flexible electrode modified with gold nanoparticles and reduced graphene oxide

2020

Indium tin oxide (ITO) coated on flexible polyethylene terephthalate (PET) substrate electrode was modified with reduced graphene oxide and gold nanoparticles by simple co-electrodeposition performed at -0.8 V vs SCE for 200 s. All samples were characterized by electron scan microscopy. The as prepared electrode was used as electrochemical sensor to selective detection of ascorbic acid using linear sweep voltammetry. Excellent results were obtained in a linear range from 20 to 150 µM of ascorbic acid with a limit of detection of about 3.1 µM (S/N=3.3). The sensors have a reproducibility of about 5.5% and also show high selectivity towards different interferents such as chlorine, calcium, ma…

Cold recovery during regasification of LNG part two: applications in an Agro Food Industry and a Hypermarket

2011

Abstract The paper deals with the cold energy available during LNG regasification, which can be recovered and utilized both inside the LNG regasification area and at a distance, such as in deep freezing agro food industry facilities and for space conditioning in the commercial and residential sector (e.g. Supermarkets and Hypermarkets). The feasibility study of this kind of application has been carried out at DREAM, Palermo University, within the framework of a research program. The results of a feasibility study of the kind of venture proposed, starting from its conceptual design and with a thorough thermodynamic and economic analysis, demonstrated the suitability and the profitability of …

CORROSION RESISTANCE OF DIFFERENT STAINLESS STEEL GRADES IN FOOD AND BEVERAGE INDUSTRY

2020

Water Reuse in the Food Industry: Quality of Original Wastewater Before Treatments

2017

This chapter introduces one of the most important emergencies in the world of food and non-food industries: the availability of clean and drinking water. Water use has more than tripled globally since 1950: water quality and its scarcity are increasingly recognised as one of the most important environmental threats to humankind. In addition, the food and beverage processing industry requires copious amounts of water. For these reasons, direct and indirect water reuse systems are becoming more and more interesting and promising technologies. Different reuse guidelines have been recently issued as the result of risk assessment and management approaches linked to health-based targets. Chemical…