This increased concentration and cross linking is responsible for increased durability and make it somewhat robust. Support materials must be able to withstand the back pressures encountered during normal separations without compressing. While most commercial packing materials meet this requirement, the build-up of particulate contaminants may restrict column flow and lead to high backpressures. Under these pressures, soft porous gel supports such as agarose beads will compress and increase the pressure even further causing collapse of the support structure. More mechanically stable supports (e.g.
Characterization of bacteriocins 6.1. Effect of temperature The effect of temperature on bacteriocin stability was determined by exposing 5 ml aliquots of CFS at 40C, Room temperature, 370C, 630C and 1000C for 30 minutes. Agar well diffusion method was performed to determine the residual activity in the heat-treated CFS17. 6.2. Effect of pH To check the pH stability of the bacteriocins, 5 ml aliquots of CFS was taken in sterile tubes and were adjusted to pH values of 2, 4, 7 and 9 busing 1N HCl or 1 N NaOH.
Sustainability is one of the most important issues currently facing our world.The hospitality sector has historically had a dramatic environmental impact through energy and water consumption, use of consumable and durable goods, and solid and hazardous waste creation. Hotels consume energy for HVAC operations, lighting, fuel and other power needs. Water is used for bathrooms, F&B, and laundry, as well as other general operations (irrigation, cleaning and maintenance). Waste is generated by the disposal of paper, batteries and bulbs, furniture, equipment, appliances and more. Within the hospitality sector, energy costs may only be a small percentage of turnover, but reducing them can directly increase
Therefore, it acts as a technology for the future. In future studies, the optimum conditions required for each fermented products need to be studied as it is found that each and every product have their own reaction towards each properties. New methods, techniques, machines, compounds and products can be produced by studies in this field by varying the factors like microorganisms involved, atmospheric conditions, growing condition and medium of
The population growth in the world today has boosted mass food production and packaging and increased the demand for low production costs and high efficiency processes. Therefore, the food industry is faced with several challenges, including safeguarding the high-quality standards of food products and providing assurance of food safety while circumventing any liability issues. Achieving these challenges has become vital in regards to grading food products for diverse markets, but conventional food analysing methods are destructive and time consuming, hence development of non-destructive and efficient techniques are important to raise the competitiveness and to expand market share. During the past few decades many techniques have been experimented
3.3 BODY FRAME DESIGN Frame is required for mounting different parts of project. It is used to sustain vibration due motor and centrifugal pump and motor. It provides the necessary rigidity to the set up. Figure (3) (All dimensions in cm) Material used for frame is cast iron For the water tank, same iron angle bars can be used on its edges, to give required support. And for the surface and enclosure, sheet metal can be used which is processed.
INTRODUCTION With the growing concerns over the environment pollution by manmade activities and scarcity of the natural resources, sustainable development has become the agenda for almost all industries. Being one of the largest industry associated directly to the people of society, Hospitality industry around the world accounts for a larger consumption of natural resources such as food, water and electricity. With increasing purchasing power of the people of society in recent times, this industry is growing at an exponential rate. Keeping current trends in mind, there arise a need to manage the resources effectively and efficiently. Current study elucidates a method to conserve water in the Hospitality industry.
Hygiene is the most essential part of food service without hygiene then customer are capable of getting them in danger of deadly diseases such cholera which has real affected a good number of restaurant today in Kenya and has led to the closure of most of this restaurant inthis industry When customer come in the restaurant and are served to their satisfaction this led to the high turn up of guest in the hotel and throughthis the restaurant is able to run smoothly where most of this customer will be able to market ourrestaurant by word of mouth.on the on the other hand when the customer is not satisfied with whatever service that is provided the this willaffect the turn-up in negative way 2.2 HYGIENE 2.2.1 RESTAURANT
Food Safety & Policy To deliver as a trusted brand status, Heinz has implemented consistent, comprehensive global food safety management processes across their supply chain. This includes the application of two tools :Quality Risk Management Process for controlling risk at factories and co-packers; and Global Supplier Quality Management Program, which highlights which focuses more on the hazards occured during operations. Global Quality Management Programs Global supplier Management plays a role such as it helps to identify the risks and food hazards and helps the management to categorize the priority towards the products. Based on this we are able to find out how much risk is exposed on the supplier and how the company overcome it. Thus the management have quality staff to encounter every problem that is faced by them The results are effective, In the past two calendar years, the food industry has seen the instance of public recalls rise.