Performance Parameters For Food Processing
When designing processes for the food industry the following performance parameters may be taken into account:
- Hygiene, e.g. measured by number of micro-organisms per ml of finished product
- Energy efficiency measured e.g. by “ton of steam per ton of sugar produced”
- Minimization of waste, measured e.g. by “percentage of peeling loss during the peeling of potatoes'
- Labour used, measured e.g. by ”number of working hours per ton of finished product”
- Minimization of cleaning stops measured e.g. by “number of hours between cleaning stops”
Read more about this topic: Food Processing
Famous quotes containing the words performance, parameters and/or food:
“O world, world! thus is the poor agent despised. O traitors and bawds, how earnestly are you set a-work, and how ill requited! Why should our endeavour be so loved, and the performance so loathed?”
—William Shakespeare (1564–1616)
“What our children have to fear is not the cars on the highways of tomorrow but our own pleasure in calculating the most elegant parameters of their deaths.”
—J.G. (James Graham)
“Whoever has two coats must share with anyone who has none; and whoever has food must do likewise.”
—Bible: New Testament, Luke 3:11.
John the Baptist.