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Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Annales Historiques de la Révolution Française is the property of Librairie Armand Colin and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study examines the reasons why between 1979 and 2020 the number of abattoirs licenced to slaughter red blood livestock species in Great Britain fell from 1146 to 200, average throughput per abattoir increased, larger abattoirs specialised in the species slaughtered, and family owned abattoirs have been replaced by international companies owning multiple slaughterhouses and food processing factories. The study combines abattoir sector survey data with findings from a national survey of small abattoirs. Larger abattoirs have exploited economies of size and location to achieve the throughput necessary to supply multiple retailers and/or wholesale markets. Smaller abattoirs have exploited economies of scope to develop the bespoke butchering services needed to supply private kill customers. The high rate of closure of smaller abattoirs suggests the future of small-scale, locally based supply chains in which private kill services supply is threatened. The recently introduced Small Abattoir Fund offers grants towards the purchase of new equipment which will offer some relief. But smaller abattoirs must support their private kill customers by organising collection points for onward transport of livestock to the abattoir and local redistribution centres for meat and carcases. [ABSTRACT FROM AUTHOR]

Reductions in energy consumption and greenhouse gas emissions are required globally. Under this background, the Multilayer Perceptron machine-learning algorithm was used to predict liquid natural gas consumption to improve energy consumption efficiency. Setting hyperparameters remains challenging in machine-learning-based prediction. Here, to improve prediction efficiency, hyperparameter autotuning via Bayesian optimization was used to identify the optimal combination of the eight key hyperparameters. The autotuned model was validated by comparing its predictive performance with that of a base model (with all hyperparameters set to the default values) using the coefficient of variation of root-mean-square error (CvRMSE) and coefficient of determination (R2) based on the Measurement and Verification Guideline evaluation metrics. To confirm the model's industrial applicability, its predictions were compared with values measured at a small-to-medium-sized food factory. The optimized model performed better than the base model, achieving a CvRMSE of 12.30% and an R2 of 0.94, and achieving a predictive accuracy of 91.49%. By predicting energy consumption, these findings are expected to promote the efficient operation and management of energy in the food industry. [ABSTRACT FROM AUTHOR]

In recent years, numerous articles documenting bioactive components derived from diverse food sources have been published. Plant-based bioactive substances hold significant prospects for use as dietary supplements and functional foods because of their potential advantages for human health as antimicrobial, anticancer, anti-inflammatory, and antioxidant agents. Utilizing plant by-products as raw materials can also lower production costs and lessen environmental impacts. Thus, this review covered the bioactive substances found in plants and their by-products. The health benefits of bioactive compounds obtained from plant origins were also highlighted in this review. Furthermore, we concentrated on both conventional extraction techniques (e.g., Soxhlet, heat reflux, and maceration) and innovative extraction strategies for bioactive substances, including pulsed electric field (PEF), pressurized liquid, microwave-assisted, ultrasonic-assisted, and subcritical fluid methods. Higher yields obtained by novel extraction methods were found to be of primary interest, considering immediate beneficial economic outcomes. The potential applications of those bioactive substances in the food industry have been studied. Additionally, this investigation handled concerns regarding the challenges and limitations related to bioactive compounds. It is anticipated that the information covered in this review will prove to be a useful resource for the plant food processing sector in suggesting a cost-effective and environmentally friendly extraction technique that would turn plant wastes into a functional product with a high added value. [ABSTRACT FROM AUTHOR]

The design of food processing plants that are plug-and-play, reconfigurable, modular, mobile and containerised is a complex task. The "Methodology for the integrated, multi-scale and multi-objective design of systems" can be used to design such systems. This was developed and the various tasks that make it up presented in a previous article by Savoure et al. (2023) (references to be specified). The aim of this study is to assess the potential of this methodology to design a mobile fruit and vegetable processing unit. Firstly, a design support tool was developed to (i) simulate the behaviour and estimate the performances of design solutions, (ii) convert their performances into desirability indices using the decision maker's preferences and (iii) search for the design solution(s) that best satisfy the decision maker's design objectives. The results were then visualised and analysed to ensure that the resulting design solution was a satisfying, feasible and coherent trade-off. This analysis also helped to understand (i) which design variables, models and assumptions drove the design decision the most and (ii) which final products, design objectives, performance indicators and preference models influenced the optimisation process the most. In particular, it showed that one of the products (okra puree) limited the performance of the design solution. Finally, this work increased the level of understanding of the design problem and challenged the preferences of the decision maker. [ABSTRACT FROM AUTHOR]

The design of batch food processing plants is complex which requires the use of advanced simulation and optimisation methods. This paper presents how existing methods for multi-scale design and multi-objective optimisation can be combined together while carrying out the integrative design of these complex systems. To implement the Methodology for the Integrated, Multi-scale and Multi-Objective Design of Systems (MIMMODS), 8 tasks must be completed. The goal of the first 6 tasks is to build a design support tool that (i) simulates the behaviour of the processing plant and estimates its performance at different functional levels and whatever design variables it is made up of, (ii) takes into account the preferences of the decision-maker to convert the performances of a design solution into desirability indices and (iii) searches for the design solution(s) that best satisfies the design objectives and the preferences of the decision-maker. When the design support tool is functioning, the results have to be visualised and analysed in order to validate whether the resulting design solution is satisfactory, realistic, feasible and consistent or whether a new iteration of the methodology needs to be conducted to refine the design support tool. [ABSTRACT FROM AUTHOR]

The plasma‐activated water (PAW) produced by low‐temperature plasma (LTP) was applied to this research because of its safety and no thermal damage. Therefore, the physicochemical properties of PAW, as well as the efficacy and sterilization mechanism of Escherichia coli, were discussed. The PAW (pH 1.27, conductivity 6400 μS/cm) could reduce E. coli by 1.31‐log reduction using LTP at 70 W for 9 min. The results demonstrated that PAW caused DNA and protein leakage with malondialdehyde production. This study may provide a basis for the theoretical research of PAW sterilization. As an effective sterilant, PAW would be a promising alternative strategy for cleaning of E. coli from pipes and filters in food factories. [ABSTRACT FROM AUTHOR]

Purpose: Gamma-aminobutyric acid (GABA) is a four-carbon and nonprotein amino acid, made by various microorganisms, especially lactic acid bacteria (LAB) and probiotics. GABA has various physiological roles, for instance, insomnia, depression, hypotensive activity as well as diuretic effects. The production of GABA-based foods is a favorable result from GABA's biological and functional properties. The purpose of this study is to investigate different methods of improving GABA production in probiotics and LAB to select the superlative method and bacterial strain. Design/methodology/approach: In this review paper, all articles from five electronic databases containing Google Scholar, Web of Science, PubMed, Scopus and Science Direct were considered from 2000 to January 11, 2023, with keywords "Optimization" OR "Enhance" OR "Increase" AND "Gamma-aminobutyric acid" OR "GABA" AND "Probiotics" OR "Lactic acid bacteria" and selected according to the purpose of the study. Findings: It seems that among all the investigated methods, an effective fermentation procedure with optimal conditions including fermentation medium, 5 L; glutamic acid, 295 g/L; incubation temperature, 32°C; inoculum, 10% (v/v); and agitation, 100 rpm, after 48 h of fermentation led to producing 205,800 mg/L of GABA from the effective bacterial strain Lactobacillus brevis NCL912. Originality/value: With a simple but optimized fermentation, L. brevis NCL912 can be used for the efficient GABA production in the pharmacy and food factories. [ABSTRACT FROM AUTHOR]

In the summer of 2007, in Fossano, Italy, one of the most catastrophic and famous dust explosions in Italy, caused by flour dust, occurred in Molino Cordero, a historic cereal milling and flour storage plant. The explosion happened during the pneumatic unloading operation of a tank truck, previously accidentally overfilled. Five people lost their lives, and the building was partially destroyed by the powerful explosion. The forensic reconstruction and investigation of this accident were carried out years after the explosion. This paper has presented an assessment of the main potential ignition sources that can be expected in a flour mill, taking into account the typical equipment that is normally installed in this process. The target is to provide the employer and the users of flour mill plants with basic information that can be helpful in carrying out the specific explosion risk assessment, necessary for every single process. Possible improvements, which could be implemented to reduce the risk of explosion to a tolerable level, will be highlighted. [ABSTRACT FROM AUTHOR]

Every year, huge amounts of fruit and vegetable by-products in the food processing factories are produced. These by-products have great potential to be used for different targets especially the extraction of value-added ingredients. The target of this study is to review the challenges of extraction of value-added ingredients from fruit and vegetable by-products on the industrial scale and to describe current trends in solving these problems. In addition, some strategies such as multi-component extraction as well as application of fermentation before or after the extraction process, and production of biofuel, organic fertilizers, animal feeds, etc. on final residues after extraction of value-added ingredients are discussed in this review paper. In fact, simultaneous extraction of different value-added ingredients from fruit and vegetable by-products can increase the extraction efficiency and reduce the cost of value-added ingredients as well as the final volume of these by-products. After extraction of value-added ingredients, the residues can be used to produce biofuels, or they can be used to produce organic fertilizers, animal feeds, etc. Therefore, the application of several appropriate strategies to treat the fruit and vegetable by-products can increase their application, protect the environment, and improve the food economy. [ABSTRACT FROM AUTHOR]