NORTH AMERICAN RENDERING

DEVELOPING AN EFFICIENT METHOD FOR OGI PRODUCTION: TOWARDS EDUCATING THE RURAL WOMEN John O Okara and Osita O Lokoyi Abstract Ogi is a fermented non-alcoholic starchy food and a major staple food consumed in most Nigerian communities Improved methods of production have minimized significant nutrient losses inherent in the traditional method

Energy efficiency guidance for the food & beverage sector

good and economic operation depends upon reducing process variability and operating close to specification limits Process measurement and control helps to achieve this by maintaining effective operation and efficient production

Energy Efficiency Improvement and Cost Saving Opportunities

implementation of plant-wide energy efficiency practices Energy-efficient technologies can often offer additional benefits, such as quality improvement, increased production, and increased process efficiency, all of which can lead to productivity gains Energy efficiency is

Energy-Efficient Production of Cassava-Based Bio-Ethanol

The mass balance of the Cofco cassava- based process, based upon a single fermenter, is shown in Figure 3 The Cofco process uses 6 fermenters in parallel, each fermenter 3having a volume of 3025 m , i e ~3025 ton 865 ton of cassava flour is used per batch of 65 hrs The production is based upon a 70 cassava starch-content and

Efficiency in Manufacturing and the Need for Global Competition

production process level We look for differences in the use of capital, more efficient product and process designs Lively competition in a additional price comparisons and, in the case

Efficient production of succinic acid in immobilized

Food Research 2 (1) : 110 -118 Efficient production of succinic acid in immobilized fermentation with crude glycerol from Escherichia coli The use of immobilized cells can further reduce

Utilization of Internet of Things to Improve Resource

efficient job routing to select production lines with the best configuration, minimizing idle time, and also considers various parameters (abnormal deviations from set food quality standards, start time, finish time, labor availability) (Pang et al , 2012) 4 It can predict maintenance issues before they occur, thus saving time, money