Advanced Planning In Fresh Food Industries

Author: Matthias Lütke Entrup
Publisher: Springer Science & Business Media
ISBN: 3790816469
Size: 72.13 MB
Format: PDF
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Production planning in fresh food industries is a challenging task. Although modern Advanced Planning and Scheduling (APS) systems could provide significant support, APS implementation numbers in these industries remain low. Therefore, based on an in-depth analysis of three sample fresh food industries (dairy, fresh and processed meat), the author evaluates what APS systems should offer in order to effectively support production planning and how the leading systems currently handle the most distinguishing characteristic of fresh food industries, the short product shelf life. Starting from the identified weaknesses, customized software solutions for each of the sample industries are proposed that allow to optimize the production of fresh foods with respect to shelf life. The book thereby offers valuable insights not only to researchers but also to software providers of APS systems and professionals from fresh food industries.

A Fresh Map Of Life

Author: Peter Laslett
Publisher: Harvard University Press
ISBN: 9780674323278
Size: 37.60 MB
Format: PDF, Docs
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The prospect of spending long years in reasonable health and scarcely impaired activity, far beyond the convenient landmark of retirement, has already become the normâe"without anybody really noticing it, let alone appreciating the implications. In this highly original and perhaps controversial book, Peter Laslett urges us to plan ahead for personal enrichmentâe"before retirement and before the children leave homeâe"before we reach the Third Age.

Postharvest Physiology And Hypobaric Storage Of Fresh Produce

Author: Stanley P. Burg
Publisher: CABI
ISBN: 9780851999692
Size: 79.84 MB
Format: PDF, Mobi
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Hypobaric (low-pressure) storage offers considerable potential as a method to prevent postharvest loss of horticultural and other perishable commodities, such as fruit, vegetables, cut flowers and meat. Yet hitherto there has been no comprehensive evaluation and documentation of this method and its scientific basis.Written by the world's leading authority on hypobaric storage Postharvest Physiology and Hypobaric Storage of Fresh Produce fills this gap in the existing literature. The first part of the book provides a detailed account of the metabolic functions of gases, and the mechanisms of postharvest gas exchange, heat transfer and water loss in fresh produce. The effect of hypobaric conditions on each process is then considered, before a critical review of all available information on hypobaric storage. This includes horticultural commodity requirements, laboratory research, and the design of hypobaric warehouses and transportation containers.

Marie Claire Fresh

Author: Michele Cranston
Publisher: Allen & Unwin
ISBN: 9781740451956
Size: 70.86 MB
Format: PDF, ePub
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marie claire Fresh is about cooking simply and seasonally - using produce at its absolute best and freshest.

Microbial Hazard Identification In Fresh Fruits And Vegetables

Author: Jennylynd James
Publisher: John Wiley & Sons
ISBN: 0470007753
Size: 35.16 MB
Format: PDF, ePub
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Keeping produce safe--from the farm to the fork As health- and quality-conscious consumers increasingly seek out fresh fruit and vegetables, participants in the food supply chain--growers, shippers, processors, and retailers--must be ever more effective in safeguarding their products and protecting consumers. Microbial Hazard Identification in Fresh Fruits and Vegetables is a comprehensive guide for the fresh fruit and vegetable industry to understanding and controlling the hazards that can affect their products on every leg of the journey from farm to fork. From production, harvesting, packing, and distribution to retail and consumer handling, the text highlights food safety hazards and potential areas of microbial contamination, examines food-borne pathogens and their association with produce-related outbreaks over the years, and points out areas for further research to better understand the survival of pathogens on fresh produce throughout the food chain. Particularly valuable to the industry are discussions of: * Food worker hygiene, including control measures and employee training requirements * Major areas of known contamination and mitigation measures * Implementation of Hazard Analysis and Critical Control Points (HACCP) * Contamination and mishandling during storage and transportation, and in retail display cases * Recommendations for consumer behavior with fresh produce and food handling prior to consumption in the home * A case study of the economic impact of the 2003 green onion food-borne outbreak A comprehensive look at both microbial hazards and available measures for their prevention, this book is an essential reference for the fresh fruit and vegetable industry as well as a practical text for the education and training of scientists, professionals, and staff involved in managing food safety.