There is an increasing trend both in advanced countries and many developing countries to centrally process fresh fruits and vegetables, properly packaged, for distribution and marketing. Irradiation technology proved to be effective in reducing post-harvest losses, and controlling the stored product insects and the microorganisms. Gamma irradiation was employed to restrain potato sprouting and kill pests in grain. Irradiation proved to be extremely beneficial in terms of prolonging the fruit and vegetable shelf life by 3–5 times. In order not to expose fruits and vegetables to high irradiation doses another approach is to use the “hurdle technology,” that is to apply more than one technology toward better quality and longer shelf life. This review summarizes a) all the obtained results in this field (either irradiation on its own or in conjunction with other technologies) on fruits and vegetables in 11 figures and eight (8) very comprehensive tables, and b) provides an insight in the various methods (EPR, TL, Comet assay among others) for detection of irradiated foods.

Purpose – The purpose of this paper is to adopt the total productive maintenance (TPM) in the food industry and especially in bakery products. The paper aims to develop a methodology for increasing production rate, improving the quality of the products and providing a healthier and safer work environment. Design/methodology/approach – The methodology is based on analysing the reliability data of an automatic production line. It is divided into four steps, whose aims are to bring forth improved maintenance policies of the mechanical equipment. Also, the continuous and thorough inspection of the production process is achieved through measurements of the overall equipment effectiveness (OEE). Findings – The goal of development methodology is to bring competitive advantages, such as: increasing the productivity; improving the quality of the products; and reducing the cost production of the line. Practical implications – The development methodology in the food industry increases the production rate, improving the quality of the products and providing a healthier and safer work environment. It can be useful to guide food product machinery manufacturers and bread and bakery products manufacturers to improve the design and operation of the production lines that they manufacture and operate. Originality/value – This paper presents the implementation of TPM in a pizza production line and, using certain assumptions, the generalization of the results in bakery production lines.

Overall equipment effectiveness (OEE) is a well-accepted measure of performance in industry. This study investigates the relationship between the factory management and the operation of the limoncello production line. The analysis of failure and repair data of the line over a period of 8 months was carried out. Descriptive statistics at machine and at line level were computed. In addition, the components availability (A), performance efficiency (PE), and quality rate (QR) of the OEE were calculated. Failure and repair data analysis identify the critical points of the production process that need immediate action to improve the operation of the line. Results show that the components PE and QR should be improved immediately to optimise the productivity and the efficiency of the line. It can also be utilised in the beverage industry sector by the machinery manufacturers and the manufacturers of bottled products to improve the design and operation management of the bottling production lines.

Purpose: Overall equipment effectiveness (OEE) is a metric for estimating equipment effectiveness of the industrial systems. The purpose of this paper is to identify maintenance improvement potentials using an OEE assessment within the croissant production line. Design/methodology/approach: The present work is carried out by analyzing the failure and repair data of the line. The failure data cover a period of 15 months. During this period the croissant production line usually operates over the entire day (24 h per day) in three 8-h shifts per day, and pauses at the weekends. Descriptive statistics of the failure and repair data for the line based on scheduled and unscheduled interruptions were carried. Moreover, the actual availability (A), performance efficiency (PE) and quality rate (Q) measures, together with the complete OEE for each working day for the croissant production line, were shown. Findings: The main objectives are to understand the operation management of the croissant production line, and to measure the OEE characteristics in precise quantitative terms. OEE analysis can help the company to identify the primary problems concerning the A, PE and Q and acts immediately. Originality/value: This paper presents a successful evaluation of OEE which will provide a useful guide to aspects of the production process, which identifies the critical points of the line that require further improvement through effective maintenance strategy (i.e. total productive maintenance). Moreover, the analysis provides a useful perspective and helps managers and engineers make better decisions on how to improve manufacturing productivity and quality.