物料扫码校验库在食品饮料行业中的应用

在食品饮料等行业中,配料是生产的核心内容,配料过程的管理水平直接关系到产品品质的好坏。在生产过程中,为保障产品的严格一致性,典型做法是遵循标准操作规程来指导实施,但人为的失误难以避免。为解决食品饮料行业中人工投料存在的问题和隐患,本研究设计了一套系统来管理和监督整个投料过程。     

Water Use in the Canadian Food Processing Industry

A number of studies have examined water use at the farm level, but water use by food processing firms has received relatively little attention. In light of current concerns regarding water conservation, the objective of this paper is to bridge this gap in our understanding of water use in the agri-food sector. Four aspects of water use (intake, treatment prior to use, recirculation and discharge) are examined for the Canadian food processing industry and three of its subsectors. Price and output elasticities are estimated using plant-evel data from a 1991 survey of water-using firms. Results indicate that all aspects of water use are sensitive to economic factors. Implications for government policies are identified.     

玉米饮料的工艺研究

以玉米粒为原料,采用浸泡、磨浆、去渣、淀粉酶酶解等工艺,添加复合稳定剂,并添加其他食品添加剂,高温灭菌,研制出营养丰富、风味诱人的饮料。采用正交实验方法,研究发现复合稳定剂的最佳配比方案为:0.35%琼脂、0.25%CMC-Na,此时的玉米饮料组织均匀,流动性良好。     

Examining the Adoption of Product and Process Innovations in the Canadian Food Processing Industry

In this paper we study the factors associated with innovation in the food processing industry using a survey of Western Canadian food processors. Our primary motivation is to gain a better understanding of the mechanics of innovation related to the adoption of product and process innovation. In particular, we consider the jointness of ex post realizations of product and process innovations, and assess whether there are underlying differences that result from innovations developed inhouse versus those developed externally by a third party. Using a multivariate probit model, we find evidence of significant interrelationships between product and process innovations that are developed inhouse. These findings suggest that firms that conduct both process and product innovations inhouse are better able to enjoy complementarities that arise in the discovery process. We also find that firms are more likely to innovate in response to keeping pace with competitors. Dans le présent article, nous examinons les facteurs liés à l'innovation dans l'industrie de la transformation alimentaire, à l'aide d'un sondage effectué auprès des transformateurs agroalimentaires dans l'Ouest canadien. L'objectif principal vise à mieux comprendre les mécanismes de l'innovation liés à l'adoption de nouveaux produits et procédés. Nous examinons les liens entre les réalisations ex post de nouveaux produits et procédés, et nous évaluons s'il existe ou non des différences sous‐jacentes découlant du développement de produits à l'interne par rapport au développement de produits à l'externe par des tiers. À l'aide d'un modèle probit multivariable, nous montrons qu'il existe une interdépendance considérable entre les nouveaux produits et procédés élaborés à l'interne. Ces résultats autorisent à penser que les entreprises qui mettent au point de nouveaux produits et procédés à l'interne sont mieux en mesure de profiter des avantages complémentaires qu'engendre le processus de découverte. Les entreprises sont également plus enclines à innover pour suivre les concurrents.     

Cross-country Differences in Technology: The Case of the Food Processing Industry

In this study, cross-country differences in the food processing industry's technology are investigated. A value-added function is estimated using panel data comprising of 13 developed countries and the 1975–95 period. Evidence of nonconstant returns to scale and differences in technology across countries is statistically significant. The United States is the leader in terms of the level of total factor productivity followed by Japan, Germany, France and Canada in that order. The growth rates and levels of productivity are inversely related, and the speed of productivity convergence is 2.6% per year. In addition to impacting future growth and international trade analyses, the study has implications for competitiveness of the food processing industry.     

我国食品加工业的地区增长分析

本文采用柯布-道格拉斯生产函数方法，测定、分析了东部、中部、西部各地区食品加工业增长的影响因素，探索了专业化、区位商、效益与各地区食品加工业增长的关系。本研究发现，从各地区食品加工业的总要素生产率及其区位优势的比较来看，虽然东部地区比不上中部地区和西部地区，但由于东部地区食品加工业在产销组织和营销管理等方面具有明显的优势，东部地区在我国食品加工业发展中起到了主导作用，并仍将成为该行业发展的主要推动者。     

吉林省食品加工业产业组织SCP分析

由哈佛学派创立的以新古典经济学价格理论为基础的产业组织理论以实证研究为手段,把产业分解为特定的市场,并按结构、行为、绩效三方面,构建了"市场结构(structure)—市场行为(conduct)—市场绩效(perform ance)"的分析框架(简称SCP分析框架),本文将按此范式对吉林省食品加工业产业组织进行研究并得出相应的结论。     

把绿色食品产业发展成为一个大产业

本文首先分析国际农产品贸易中的壁垒越来越严重的趋势，在看到这种状况对我国农产品出口的影响的同时，提出我国大力发展绿色食品产业的应对措施。     

Competitiveness in the Canadian Food Industry

Concerns about competitiveness in the Canadian food industry have generated a number of studies, inquiries and other initiatives on the subject. This paper examines the concept and measurement of competitiveness, the findings of several studies and some of the methodological issues involved in analyzing this phenomenon. While there is general agreement that the concept has most relevance at the level of the firm where it can be described as “the ability to profitably gain and maintain market share,” it has been applied mostly at the industry and country levels where there is less agreement on measurement and interpretation. This is reflected by a remarkable lack of consensus among studies of the Canadian food industry. The methodological issues most in need of being resolved are those relating to appropriate measurement and the relationship between strategic behaviour of firms and the determinants of competitiveness as found in the environment of firms Plusieurs études ont été réalisées sur la compétitivité de l'industrie agro-alimentaire canadi-ennne. Ce papier a pour but i) d'énumérer et de commenter les définitions et mesures de compétitivité couramment utilisées, ii) de synthétiser les aspects méthodologiques et résultats d'études antérieures, iii) de discuter des implications de la réglementation sur I'inocuité des aliments sur la compétitivité. Il semble y avoir concensus sur la pertinenence du concept de compétitivité au niveau de la firme. Malheureusement, la majorité des études ont analysé la compétitivité aux niveaux des industries ou des pays pour lesquels l'interprétation des résultats et les mesures sont sujet à controverse. Les résultats de ces études sont en général contradic-toires, Il nous apparait primordial d'améliorer les mesures de compétitivité de façon à mieux capturer le comportement stratégique des firmes et les caractéristiques de l'environnement dans lequel elles opérent     

西餐牛肉类初加工与食品安全控制分析

牛肉是西餐主要的食材之一.本文通过对牛肉的初加工技术进行分析,探究对西餐牛肉类进行食品安全控制的措施,以提高牛肉类产品的整体质量,使西餐牛肉类产品能够达到我国食品安全的标准.     

甜菊糖苷的功能特性及其在饮料工业中的应用

甜菊糖苷作为天然的高甜度、低热量甜味剂,已被广泛应用于食品、饮料中.本文阐述了甜菊糖苷的化学结构、理化功能特性,综述了甜菊糖苷的研究现状以及在饮料工业中的应用,指出其发展前景广阔,为甜菊糖苷的深入研究提供参考.     

浅析食品生产加工的质量保证

食品生产加工质量安全直接关系着人们的身体健康和生命安全,而随着我国经济的快速发展,人民生活水平的不断提高,对食品生产加工质量安全的要求也不断提升.同时,食品生产加工的质量备受社会各方面的高度关注,是衡量国民幸福指数的重要因素.本文从食品生产加工的基础条件、质量标准和法律保障等方面进行论证,探析建立食品生产加工过程的质量...     

Strategic Planning and Financial Performance in the Food Processing Sector

Research on the impact of formal strategic planning on firm performance has yielded mixed results. In this study, approximately 200 executives in five food processing industries were surveyed to examine the relationship between formal strategic planning and financial performance. A multiple indicator measure of strategic planning was assessed using confirmatory factor analysis. Results of the strategic planning–performance model indicate that use of strategic planning tools has a positive impact on financial performance as measured by the 3-year average pretax return on assets.     

食品安全背景下食品检测对食品产业发展的影响

本文对食品检测现状及其对产业发展的影响进行论述,并且提出食品安全大环境下食品产业的发展方向。     

Critical Success Factors of the Food Service Industry

Food service industry has expanded globally in recent years. This article provides an empirical study on the identification of the critical success factors of food service operations and the restaurant industry. Research objective was to develop factors for food service industry/restaurants in order to identify key dimensions in determining consumer choice. The primary instrument was developed through a thorough and detailed analysis of the literature followed by qualitative research. A quantitative survey with a sample of 300 participants, followed. A seven-factor, 24-item measure was extracted from the purification process. A second stage analysis followed with new data collected for the study from a sample of 400. The final structure included six factors consisting of 14 items. The factors labeled as (a) Adaptation to Locality, (b) Service, (c) Facilities, (d) Food Quality, (e) Place to Be, and (g) Sales Incentive Program. Reliability and construct validity were established using coefficient alpha measures and confirmatory factor analysis. Success factors can be used by researchers and marketing managers to help them better understand market and consumer behavior.     

豆渣在食品工业中的应用研究

豆渣是一种具富含营养价值、尚未得到充分开发利用的食品资源。综述了豆渣的营养价值及其在国内外食品行业的开发利用和研究现状,并阐述了豆渣在食品行业中的发展方向。     

Industry Structure and Economic Performance in the Food Manufacturing Industries

The objective of this study is to develop a simultaneous equations model of profitability, concentration, advertising expenditures and research and development outlays for the food manufacturing indushies in the United States. The data used in the estimation are subjected to regression diagnostics in an effort to determine the importance to the estimation results of a subset of the data that can have a disproportionate influence. The estimation results, especially for the advertising expenditures relationship and the research and development outlays equation, do change when a truncated data sample (based on the omission of the outliers) is used. This serves partly to explain why there is some disagreement in the literature on market structure and economic performance with regard to the impact of several economic factors.     

中国食品工业产业集聚影响因素分析

本研究通过统计方法衡量和分析我国食品工业在空间上的变化情况，运用经济理论寻找影响我国食品产业集聚的主要因素，建立计量经济模型，并利用食品行业Panel数据对上述因素进行实证检验。研究发现，1993-2003年，我国食品工业、食品加工业、食品制造业、饮料制造业和烟草加工业均存在空间集聚趋势；基期水平、要素投入、行业规模效应、产业关联、空间外溢性、交通运输和地方保护主义对地区食品工业发展和产业集聚有着显著影响。