Search
4 articles for “biscuit industry”
-
LPG Conservation in Biscuit Industry-A Technical Modification of Oven
Abstract: Normal 0 false false false EN-US X-NONE X-NONE The paper is based on a technical modification of oven accompanied in a medium scale biscuit industry. A meaningfully large amount of heat is lost from various outlets of the indirect fired oven used for baking biscuits. A cost effective waste heat recovery scheme is suggested to conserve precious LPG. Since the fuel used is LPG and the saving potential is very …
Published in Trends in Mechanical Engineering & Technology · Vol. 5, Issue 1, 2015 · pp. 1–5 Read article
-
Implementation of Value Stream Mapping in Food Industry
Abstract: In present market firms are contemplating for enhancing their efficiency, item value, maximize utilization of their resources and to do so company needs lean manufacturing. Value stream mapping (VSM) can be recognized as critical instrument of lean manufacturing as it helps companies to identify wastes occurs in their processes and provides an approach to eliminate them. VSM helps industries maximize their available resources and helps to make efficient use of …
Published in Journal of Production Research & Management · Vol. 9, Issue 2, 2019 · pp. 1–8 Read article
-
Studies on the Chemical and Microbiological Safety of Raw Materials Used in Selected Baking Industries in Bangladesh
Abstract: The study was designed to determine the quality of raw materials of baking products in a surveillance system. The monitoring system of different raw materials used in selected biscuit factories was investigated periodically. The average value of wheat flour moisture, gluten and acidity was 11.36, 11.21, and 0.10% respectively during their surveillance period. In case of soya-flour, the moisture, fat and protein it was 3.30, 18.30 and 37.85% respectively. Again …
Published in Research and Reviews: A Journal of Microbiology and Virology · Vol. 7, Issue 2, 2017 · pp. 20–25 Read article
-
Eggshell: An Alternative, Cheap, Bioavailable Source of Calcium in Human Diet
Abstract: Eggshell is a waste product of the food industry. It is an excellent source of bioavailable calcium. Animal studies suggested that eggshell is a natural source of bioavailable calcium. Microbiological studies indicated that the pathogenic microorganisms present in eggshell can be eliminated by proper processing, making it safe for human consumption. Human studies revealed that eggshell powder (ESP) has the potential to improve the bone mineral density and to favour …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 8, Issue 2, 2019 · pp. 25–33 Read article