What is the term for the process of designing evaluating and producing systems used to extend shelf life, monitor freshness, display information on quality, improve safety, and improve convenience of products?
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Active packaging The terms active packaging, intelligent packaging, and smart packaging refer to packaging systems used with foods, pharmaceuticals, and several other types of products. They help extend shelf life, monitor freshness, display information on quality, improve safety, and improve convenience.
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Packaging and labeling Packaging is the technology of enclosing or protecting products for distribution, storage, sale, and use. Packaging also refers to the process of designing, evaluating, and producing packages. Packaging can be described as a coordinated system of preparing goods for transport, warehousing, logistics, sale, and end use. Packaging contains, protects, preserves, transports, informs, and sells. In many countries it is fully integrated into government, business, institutional, industrial, and personal use.
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Validation (drug manufacture) Validation is the process of establishing documentary evidence demonstrating that a procedure, process, or activity carried out in testing and then production maintains the desired level of compliance at all stages. In the pharmaceutical industry, it is very important that in addition to final testing and compliance of products, it is also assured that the process will consistently produce the expected results. The desired results are established in terms of specifications for outcome of the process. Qualification of systems and equipment is therefore a part of the process of validation. Validation is a requirement of food, drug and pharmaceutical regulating agencies such as the US FDA and their good manufacturing practices guidelines. Since a wide variety of procedures, processes, and activities need to be validated, the field of validation is divided into a number of subsections including the following:
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Product/process distinction The product/process distinction is the distinction between the product information and the process information of a consumer good. Product information is information that pertains to a consumer good, namely to its price, quality, and safety (its proximate attributes). Process information is information that pertains to the means by which the consumer good is made i.e. the working conditions under which it comes into being, as well as the treatment of animals involved in its production chain (its peripheral attributes).
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Food technology Food technology is a branch of food science that deals with the production processes that make foods.
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System lifecycle The system lifecycle in systems engineering is a view of a system or proposed system that addresses all phases of its existence to include system conception, design and development, production and/or construction, distribution, operation, maintenance and support, retirement, phase-out and disposal.
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Process window The process window is a graph with a range of parameters for a specific manufacturing process yields a defined result. Typically multiple parameters are plotted in such a graph with a central region where the process behaves well, while the outer borders define regions where the process becomes unstable or returns an unfavourable result. A statistical evaluation of the process performance is further performed by the calculation of the associated Process Window Index.
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Systems design System design is the process of defining the architecture, modules, interfaces, and data for a system to satisfy specified requirements. Systems design could be seen as the application of systems theory to product development. There is some overlap with the disciplines of systems analysis, systems architecture and systems engineering.
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Micvac The MicVac method is a pasteurization method for the food processing industry producing ready meals. Food ingredients are inserted into a package, which is sealed. The food is then cooked and pasteurized in the sealed package. During the heating process a valve on the package opens and releases steam and oxygen. The process time is short since the food is pasteurized with microwaves. When the microwave heating process stops the valve closes. Remaining steam condenses and causes an underpressure in the package. The final result is a cooked, pasteurized and vacuum-packed product. The short cooking time in combination with the absence of oxygen in the pack is unique for the method and has many advantages. The method has been used in the food industry since 2005.
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Acceptable quality limit The acceptable quality limit (AQL) is the worst tolerable process "average" ("mean") in percentage or ratio that is still considered acceptable; that is, it is at an acceptable quality level. Closely related terms are the rejectable quality limit and rejectable quality level (RQL). In a quality control procedure, a process is said to be at an acceptable quality level if the appropriate statistic used to construct a control chart does not fall outside the bounds of the acceptable quality limits. Otherwise, the process is said to be at a rejectable control level.
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Process engineering Process engineering focuses on the design, operation, control, optimization and Intensification of chemical, physical, and biological processes. Process engineering encompasses a vast range of industries, such as chemical, petrochemical, agriculture, mineral processing, advanced material, food, pharmaceutical, software development and biotechnological industries. The application of systematic computer-based methods to process engineering is process systems engineering.
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Standard components (food processing) Standard components is a food technology term, when manufacturers buy in a standard component they would use a pre-made product in the production of their food.
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Product lifecycle In industry, product lifecycle management (PLM) is the process of managing the entire lifecycle of a product from inception, through engineering design and manufacture, to service and disposal of manufactured products. PLM integrates people, data, processes and business systems and provides a product information backbone for companies and their extended enterprise.
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Design for X Design for excellence, Design for Excellence, or Design For Excellence (DFX or DfX), are terms and expansions used interchangeably in the existing literature, where the "X" in "design for X" is a variable which can have one of many possible values. In many fields (e.g., very-large-scale integration (VLSI) and nanoelectronics) "X" may represent several traits or features including: manufacturability, power, variability, cost, yield, or reliability. This gives rise to the terms design for manufacturability (DfM, DFM), design for variability (DfV), design for cost (DfC). Similarly, other disciplines may associate other traits, attributes, or objectives for "X".
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Green chemistry metrics Green chemistry metrics are metrics that measure aspects of a chemical process relating to the principles of green chemistry. These metrics serve to quantify the efficiency or environmental performance of chemical processes, and allow changes in performance to be measured. The motivation for using metrics is the expectation that quantifying technical and environmental improvements can make the benefits of new technologies more tangible, perceptible, or understandable. This, in turn, is likely to aid the communication of research and potentially facilitate the wider adoption of green chemistry technologies in industry.
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Management information system Management information system (MIS) refers to the processing of information through computers and other intelligent devices to manage and support managerial decisions within an organization. The concept may include systems termed transaction processing system, decision support system, expert system, or executive information system. The term is often used in the academic study of businesses and has connections with other areas, such as information systems, information technology, informatics, e-commerce and computer science; as a result, the term is used interchangeably with some of these fresh cut areas.
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Product naming Product naming is the discipline of deciding what a product will be called, and is very similar in concept and approach to the process of deciding on a name for a company or organization. Product naming is considered a critical part of the branding process, which includes all of the marketing activities that affect the brand image, such as positioning and the design of logo, packaging and the product itself.
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Cold chain A cold chain or cool chain is a temperature-controlled supply chain. An unbroken cold chain is an uninterrupted series of refrigerated production, storage and distribution activities, along with associated equipment and logistics, which maintain a desired low-temperature range. It is used to preserve and to extend and ensure the shelf life of products, such as fresh agricultural produce, seafood, frozen food, photographic film, chemicals, and pharmaceutical drugs. Such products, during transport and when in transient storage, are sometimes called cool cargo. Unlike other goods or merchandise, cold chain goods are perishable and always en route towards end use or destination, even when held temporarily in cold stores and hence commonly referred to as cargo during its entire logistics cycle.
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Strategic sourcing Strategic sourcing is an institutional procurement process that continuously improves and re-evaluates the purchasing activities of a company. In the services industry, strategic sourcing refers to a service solution, sometimes called a strategic partnership, which is specifically customized to meet the client's individual needs. In a production environment, it is often considered one component of supply chain management. Modern supply chain management professionals have placed emphasis on defining the distinct differences between strategic sourcing and procurement. Procurement operations support tactical day-to-day transactions such as issuing Purchase Orders to suppliers, whereas strategic sourcing represents to strategic planning, supplier development, contract negotiation, supply chain infrastructure, and outsourcing models.
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Production line A production line is a set of sequential operations established in a factory where materials are put through a refining process to produce an end-product that is suitable for onward consumption; or components are assembled to make a finished article.
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Front-end loading Front-end loading (FEL), also referred to as pre-project planning (PPP), front-end engineering design (FEED), feasibility analysis, conceptual planning, programming/schematic design and early project planning, is the process for conceptual development of projects in processing industries such as upstream, petrochemical, refining and pharmaceutical. This involves developing sufficient strategic information with which owners can address risk and make decisions to commit resources in order to maximize the potential for success.
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Canned fish Canned fish are fish which have been processed, sealed in an airtight container such as a sealed tin can, and subjected to heat. Canning is a method of preserving food, and provides a typical shelf life ranging from one to five years.