In the United States, food waste is estimated at between 30-40 percent of the food supply. Anytime a material balance calculation is done across a manufacturing plant, for example in food production, it may be a mystery why the “gazintas” do not match the “goesoutas”, until you walk around and see the bins of waste because of misshaped product, poor texture or irregular size problems. Yield or quality improvements in manufacturing are the central preoccupation of the production department. A lot of yield problems come from overfills and product change overs, for which more exacting measurement and control can help considerably. Other problems come from the variability of ingredients used as the input to the process and temperature control across production.
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