Sustainable Food Processing

A research work was carried out to evaluate the functional properties and quality of “Kokoro” blended
with defatted Beniseed cake. Maize flour and Beniseed cake were mixed thoroughly in various
proportions; AZO- (100%Maize), MBK-(90:10), EJT-(80:20), SIL-(70:30) and LMA-(60:40) Maize: Beniseed
seed cake, respectively. The blends were each made into a thick paste, manually shaped into a noodle
shape of about 3 mm diameter and deep fried in hot vegetable oil (170°C) for 5 min. Chemical, functional
and pasting properties of the blended flour were evaluated. The result showed that the crude protein
increased with increase in the proportion of the Defatted Beniseed flour (DBF) in the “Kokoro” samples
AZO 5.32 ± 0.08e to LMA 13.42 ±0.11a. Results revealed that a significant difference (P<0.05) in all the
functional properties where sample AZO (100% maize) had the highest value of 0.51g/ml and 0.68 g/ml
for bulk and loose density, respectively. The water absorption capacity followed a similar trend like oil
absorption capacity. The pasting characteristics of the Maize-Beniseed blend gave a peak viscosity
ranging from 1.42 RVU to 27.55 RVU, where sample LMA (60:40) had the highest value. The study
revealed that the increase in Beniseed cake caused general decrease in gelling stability. The sensory
results indicated that increase in Beniseed cake cause decreased in the score attributes in terms of
taste, colour and crispiness of the “Kokoro” -Beniseed blend. The products were subjected to sensory
evaluation by adopting preference-ranking test and analyzing the data using ANOVA. No significant
difference (P ≤0.05) was found among the samples for overall acceptability. Data collected from all
experiments were in triplicate, and subjected to statistical analysis, using analysis of variance
(ANOVA). Differences between the treatment means were separated using Duncan’s multiple range
tests.

Marketing communication concerning the consumer in the retail food market is currently undergoing significant changes, based on a shift from the passive supply to manage the consumer, toward an effort to understand his needs. The changes in communication are influenced by the technological revolution, which has also significantly affected retail and consumer shopping behavior, resulting in the modern changes in how to approach customers nowadays. Marketing communication must respond to changes in purchasing behavior with the greatest possible flexibility and ability to follow current trends. The presented research will aim to present the importance of the topic and emphasize its topicality by defining specific forms of communication causing an increase in consumer interest in local and sustainable food. Part of the aim of the presented work will be a general proposal for applying specific forms of marketing communication, increasing the interest of consumers in local foods characterized by the attribute of sustainability. The theoretical basis of the work presents current knowledge focused on marketing communication about sustainability in the food chain and consumers' relationship to local and sustainable food, which builds the communication. The work is based on collecting primary data and their subsequent management by mathematical and statistical methods. Friedman's test as a method used for data processing allows us to reveal differences in consumer preferences between various forms of standardized marketing communication to increase local, sustainable foods to engage the consumer. Independently of the Friedman test, the Chi-square test allows us to find races among the individuals corresponding to the respondents. The research results reveal that the differences between the various forms of standardized marketing communication bring a new perspective on the role of communication with the consumer. The results also reveal the role of a specific label expressing the sustainability of local foods. The benefit of our work is to set recommendations for producers and distributors of local and sustainable foods in the field of marketing communication.

We have demonstrated that application of simple shear flow and heat in a Couette Cell is a scalable process concept that can induce fibrous structural patterns to a granular mixture of plant proteins at mild process conditions. In particular, a Couette Cell device with 7-L capacity was employed for the production of structured soy-based meat replacers. A reduced factorial experimental design was used to find the optimum process conditions between two relevant process parameters (process time and rotation rate), while the process temperature remained constant at 120
C. Fibre-structured products with high anisotropy indices were produced. Fibrousness is favoured at 30 ± 5 min and 25 ± 5 RPM. The up-scaled Couette Cell can be operated in higher industrial values and yield 30 mm thick meat replacers, which emulate meat. Besides, the study did not reveal any barriers for further upscaling of this concept. The flexibility in design allows production of meat alternative products with sizes that are currently not available, but could have advantages when aiming at replacement of complete muscular parts of animals, for instance, chicken breast or beef meat.

The game is more and more recognised as an efficient vehicle for messages transmission – from commercial loyality to social communication. Game Design is today a young but mature discipline, belonging to the Communication Design field. Conceiving and designing games for social innovation requires specific theoretical and methodologial competencies.
In this paper we focus on food sustainability. We survey the background literature, and overview our design and research methodology; then, we describe Earthsploitation, a card game that addresses the food sustainability issue,offering information and insights to its play- ers to encourage them to critically think about their daily food choices.We consider the food production a crucial topic, involving individuals, communities and States; its urgency is fur- ther confirmed by Expo2015’s attention on nutrition and energy for the Planet and for Life.
The paper describes Earthsploitation in terms of components,game-mechanics and rules. It outlines the system – based on questionnaires and target questions – we designed to observe players,collect and analyse data.Finally,it presents the results emerged from several game sessions and our conclusions on how the game can achieve its two main objectives: (1) to be a pleasant and involving game, (2) to be a communication artefact conveying accurate information, nurturing and soliciting responsible reflections.

La propuesta persigue cinco objtivos, entre ellos: 

i)Desarrollar un prototipo de máquina tortilladora para uso en áreas rurales, ecológica, utilizando una combinación óptima de fuentes convencionales/fuentes alternas de energía;

ii) Determinar la factibilidad integral de que, para el 1° de enero del 2004, inicie operaciones a escala industrial la nueva compañía  “José Artemio Ulloa, Maquínas Industriales Tortilladoras, Sociedad Microindustruaial de Responsabilidad Limitada”, orientada al mercado del territorio cubierto por la puesta en marcha del Plan Puebla Panamá.