Transformational Steam Infusion Processing for Resilient and Sustainable Food Manufacturing Businesses
نویسندگان
چکیده
Here we show how food and beverage manufacturers report more incisive sustainability product fulfilment outcomes for their business enterprises when innovative processing technologies are used. The reported steam infusion technology heats materials within a Vaction Pump device so that is directed into the material much reduced volume, reducing use of time. This study reports such technological interventions will enable supply chain stakeholders to demonstrate responsible consumption by connecting assessments reduction greenhouse gas emissions with consumer-focused as quality. in this research not only improves operational agility improving speed, but also responsiveness factory production changes demand. Heating procedures systemic processes industry can be used pasteurize, achieve commercially viable shelf-life, provide cleaning place. defines these reduce carbon footprint products, improve quality attributes, lower operating costs across chains. They an important step developing distributed manufacturing system because here modular installed existing operations. specific energy 17.3% compared basic direct heating, 277.8 hours 8.7 tonnes GHG per kettle line each year. Food increasingly required sustainability, nutrition, incisively consumption. assessed alignment UN Sustainable Development Goals, specifically SDG12, Responsible Production Consumption, using situ data logging trials novel heating process foods.
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ژورنال
عنوان ژورنال: Foods
سال: 2021
ISSN: ['2304-8158']
DOI: https://doi.org/10.3390/foods10081763