FoodSciRN: Other Food Processing (Topic)最新文献

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Optimization of Extrusion Conditions for Development of Fish-Maize Based Extruded Snacks by Response Surface Methodology 响应面法优化鱼玉米基膨化小吃的膨化条件

FoodSciRN: Other Food Processing (Topic) Pub Date : 2020-04-01 DOI: 10.33472/afjbs.2.2.2020.88-99

Andrew Nkubana, J. C. Dusabumuremyi, Callixte Yadufashije

{"title":"Optimization of Extrusion Conditions for Development of Fish-Maize Based Extruded Snacks by Response Surface Methodology","authors":"Andrew Nkubana, J. C. Dusabumuremyi, Callixte Yadufashije","doi":"10.33472/afjbs.2.2.2020.88-99","DOIUrl":"https://doi.org/10.33472/afjbs.2.2.2020.88-99","url":null,"abstract":"The aim of this work is to study the extrusion process and optimum conditions for development of maize-fish based extruded snacks by using Design-Expert® software for Response Surface Methodology (RSM). However, there are still low developed maize-fish extruded products on the market. Mixture of maize flour and dried fish powder was used. Effect of main extrusion conditions like feed moisture, barrel temperature and screw speed were studied. Product responses such as Specific Mechanical Energy (SME), Expansion Ratio (ER), Bulk Density (BD), Water Absorption Index (WAI), Water Solubility Index (WSI) and hardness (H) were estimated and studied using RSM. Maize-fish flour mixture was extruded at moisture content (14-18%), screw speed (400-550 rpm) and barrel temperature (125-175°C). There was a significant effect of feed moisture on all of the estimated responses. Screw speed had significant effect on ER, BD, WSI and hardness of extrudates while barrel temperature had significant effect on SME, ER, WSI and hardness. By increasing the feed moisture BD and hardness increased but SME, ER, WAI and WSI decreased. Increasing the screw speed resulted in reducing BD and hardness, but ER and WSI both were increased. By increasing barrel temperature SME and hardness were reduced while ER and WSI both were increased. Optimization of extrusion conditions for snacks processing was 14.27-15.12% feed moisture content, 400-463 rpm of screw speed and 173.61°C of barrel temperature.","PeriodicalId":208298,"journal":{"name":"FoodSciRN: Other Food Processing (Topic)","volume":"25 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132925194","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Developing Capabilities in Mozambique's Food Processing Sector - The Role of South African Food Processing Firms and Supermarket Chains 发展莫桑比克食品加工部门的能力——南非食品加工企业和连锁超市的作用

FoodSciRN: Other Food Processing (Topic) Pub Date : 2018-10-01 DOI: 10.2139/ssrn.3269734

Maria Nkhonjera, Reena das Nair

引用次数: 10

Competition, Barriers to Entry and Inclusive Growth: Agro-Processing 竞争、进入壁垒和包容性增长:农产品加工

FoodSciRN: Other Food Processing (Topic) Pub Date : 2016-09-01 DOI: 10.2139/ssrn.2866293

Phumzile Ncube, Maria Nkhonjera, Tamara Paremoer, Tatenda Zengeni

{"title":"Competition, Barriers to Entry and Inclusive Growth: Agro-Processing","authors":"Phumzile Ncube, Maria Nkhonjera, Tamara Paremoer, Tatenda Zengeni","doi":"10.2139/ssrn.2866293","DOIUrl":"https://doi.org/10.2139/ssrn.2866293","url":null,"abstract":"This study is part of the broader barriers to entry project undertaken for the National Treasury and it assesses barriers to entry and expansion into the agro processing sector. It focuses on three agro-processing subsectors; poultry, milling and dairy. The paper draws on interviews conducted with new entrants and existing firms in each sector, supported by a review of secondary data on prices, costs, and profits. The analysis identifies the barriers to entry and expansion in each sub-sector, assesses the competitive dynamics within each sub-sector, and identifies the impact of interventions by the competition authorities in these sub-sectors. The research shows that in order to understand barriers to entry and the growth of smaller firms in agro-processing, it is crucial to appreciate that these are value chains characterised by successive levels of processing and value addition. Linkages between the levels and different types of vertical integration are important to coordinate access to inputs and investments at the different levels. The ability to participate depends on fitting into a value chain and how the overall chain is governed, typically by lead firms. There are also substantial scale effects and time required to build production capabilities. These characteristics imply that addressing barriers to entry in the sector require a deep understanding of the specific challenges that new entrants would face in a particular value chain, the historical evolution of the sector, and the scope for strategic behaviour by incumbents at all levels of the value chain. Focusing on facilitating entry at one discrete level of the value chain will likely fail as it will miss the binding competition bottlenecks elsewhere.","PeriodicalId":208298,"journal":{"name":"FoodSciRN: Other Food Processing (Topic)","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2016-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130508701","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 16