Maintaining Safe Temperature of Hydrogenation Machines in Food

This report presents a research protocol and findings on the critical role of maintaining safe temperatures in hydrogenation machines within the food industry. The study investigates how proper temperature control impacts food shelf life, quality, and safety. It emphasizes the importance of training junior staff and interns on the hydrogenation process to ensure best practices are followed. Secondary data collection methods and literature review were used to gather information on the benefits of hydrogenation, the impact of temperature on food preservation, and the role of leaders in knowledge enhancement. The research addresses key questions and objectives related to temperature control and its effect on food products, with considerations for ethical and regulatory aspects. The report also includes dissemination policies and a conclusion summarizing the key findings and recommendations for the food industry. The theoretical framework covers food shelf life, benefits of using hydrogenation, and the impact of the process on the food sector.

Research protocol

ABSTRACT
The present research has been conducted on the topic “Maintain the safe temperature of the
Hydrogenation machine”. The investigation has been conducted for determining the core
knowledge on role of hydrogenation process in food industry and how the knowledge of junior
staff as well as interns belonging to the same can be enhanced. For conducting the study,
secondary method of data collection has been used by the researcher in order to gather maximum
information within the limited period of time. Also, the literature review section had revealed
detailed information regarding the main role of leaders in enhancing knowledge of the junior
staff on the same. It has also been acknowledged with the study that training and workshops
sessions are two main methods through which leaders can easily improvise the level of
knowledge of junior staff that would provide additional benefits to them in the near future.

Table of Contents
ABSTRACT.....................................................................................................................................2
RESEARCH TITLE: “Maintain the safe temperature of the Hydrogenation machine”.................1
INTRODUCTION...........................................................................................................................1
BACKGROUND.............................................................................................................................1
RATIONALE...................................................................................................................................2
THEORETICAL FRAMEWORK...................................................................................................2
Food shelf life by maintaining the safe temperature of hydrogenation machine...................2
Benefits of using hydrogenation machine..............................................................................4
Impact of hydrogenation process on food industry................................................................5
RESEARCH QUESTION/AIM.......................................................................................................7
Research Questions..............................................................................................................7
Objective................................................................................................................................7
STUDY DESIGN and METHODS of DATA COLLECTION AND DATA ANALYIS..............8
STUDY SETTING...........................................................................................................................9
SAMPLE AND RECRUITMENT...................................................................................................9
Eligibility Criteria:..................................................................................................................9
ETHICAL AND REGULATORY CONSIDERATIONS.............................................................10
Assessment and management of risk....................................................................................10
Research Ethics Committee (REC) review& reports...........................................................10
Peer review...........................................................................................................................11
Data protection and patient confidentiality..........................................................................11
Indemnity..............................................................................................................................11
Access to the final study dataset...........................................................................................11
DISSEMINIATION POLICY.......................................................................................................12
Dissemination policy............................................................................................................12
CONCLUSION..............................................................................................................................12
Reflection.......................................................................................................................................14

REFERENCES..............................................................................................................................16

RESEARCH TITLE: “Maintain the safe temperature of the Hydrogenation
machine”
INTRODUCTION
Hydrogenation machine is basically used to preserve food from being spoiled so that it can
be used for longer period of time. The respective machinery is being used by individuals so that
vegetable oils and other products could be saved from oxygen and could be used by the
individuals for longer period of time (Zhong and et. al., 2019). With reference to the food
industry it is highly important for the individuals to emphasise on developing their core
understanding regarding the hydrogenation machine and its usage in order to make it easier for
them to maintain the temperature. This directly provides support in the enhancement of shelf life
of food as it is being preserved by taking rightful measures towards the same. Food perseveration
is considered as very important aspect in the food industry as it reduces the chances health issues
that could have been faced by the individuals due to intake of rotten or spoiled food (Stoffels and
et. al., 2020). In order to maintain health condition of the people and society, it is highly
important for the people to develop their understanding on food preservation with the usage of
hydrogenation machine especially to the one working in the food sector so that they can maintain
their health and safety. Along with this, with the help of appropriate knowledge these people can
easily provide education to others too that would be contribute in reducing the level of wastage
in the food industry. In order to develop detailed understanding on the same, the following study
has been conducted by the investigator.
BACKGROUND
The present investigation has been conducted on the hydrogenation process and the way
through which its temperature could be managed within the food industry so that they can
preserve food for longer period of time and reduce its negative effect that could be seen on the
health condition of others. Also, it is highly important for the leaders working in food industry to
emphasise on provide adequate level of education to its staff member regarding the usage of
hydrogenation machine so that they can effectively made use of the best possible ways that
supports them out in preserving the food for longer period of time (Chung and et. al., 2020). It
has also been acknowledged that presently staff within the food industry does not have adequate
information about the respective measures that are required to taken by them while working
1

within food sector and dealing with the hydrogenation machinery. This have developed scope for
this study as it aware individuals working in the food sector about the ways of preserving food,
duties and responsibilities of the person works in the respective sector. In this regard,
investigator has developed respective research aim, objectives and questions so that it could be
carried in lucrative form with appropriate direction towards the work.
RATIONALE
The main purpose of conducting this investigation is to provide adequate knowledge to the
junior member about the usage of the hydrogenation machine and its role in preserving food
within the food industry. The overall study would definitely provide an overview to the
practitioners especially interns about the working practices in such a manner that would made
their health and safety in appropriate manner (Friedfeld and et. al., 2018). Another motive of
conducting this investigation is to explore literature on this topic by which readers can easily
enhance their own knowledge and determine true outcome of the project in worthy way. This
investigation would also develop skills as well as knowledge of the investigator on the core topic
with which they can effectively conduct future research in best possible manner.
THEORETICAL FRAMEWORK
Food shelf life by maintaining the safe temperature of hydrogenation machine
On the basis of the views expressed by Ibrahim, (2018), Hydrogenation machine is
basically used to eliminate the physical characteristics of natural fats and oil. It can be said that
businesses dealing in the food industry are required to focus on making use of hydrogenation
machinery in such a manner that does not put any kind of harm over the person. In addition to
this, it has been later on analysed that businesses are required to emphasise on maintaining and
controlling the temperature level of hydrogenation machine so that it could work in best possible
form and preserve food for longer period of time. Along with this, it has been later
acknowledged that the usage of hydrogenation machine is not at all helpful in maintaining and
storing food for longer period of time but at the same it is supportive in maintaining the quality
of that particular food too. It also ensures that food quality would not decrease after going
through this process.
From the views expressed by Stegeman and Davis, (2018), it has been acknowledged that
the shelf life of food is considered as the period of time that when food is accepted with the
2

adequate level of quality from which it belongs. This basically covers four core areas that is
formulation, processing, packaging and storage conditions. Here, it has been acknowledged that
shelf life of food is required to be maintained by the practitioners working within the food
industry so that high quality food can be delivered to the customers and they buy it frequently by
simply trusting its brand. Most commonly shelf life of food is being managed and maintained
with the usage of hydrogenation machine. This can be effectively done by maintaining safe
temperature at hydrogenation machine so that pre planned level of food quality could be
maintained with it in an adequate manner (McWilliams and et. al., 2018). Usage of
hydrogenation machine is acknowledged as the most supportive one among the all as individuals
could easily add on safe flavour in the food and eliminate extra non healthy oil from it which
could spoil it in the near future.
However, it has been analysed that the business managers especially leaders are required
to focus on making use of the hydrogenation process so that they can effective maintain the shelf
life of the food items within the respective company. This could be simply done with appropriate
maintenance of the temperature. Along with this, it can be later on said that temperature of
hydrogenation machine can be maintained with the adequate guidance as well as knowledge on
the respective process. In order to do so in effective manner, the respective leader of the entity
are required to focus on providing adequate training to its workforce especially the interns and
junior staff so that they can effective implement each and step of the process which leads to
completion of the work in an adequate manner (Peters and et. al., 2019). The overall process of
hydrogenation includes remove the extra surface oxidation form the product, the process of the
pre, treat the fresh catalyst with hydrogenation at 130, 150 degree C is essential. In addition to
this, it is further seen that the maximum temperature of the machine is 440 degree. Here, it can
be said that if in any the specified temperature is not maintained then it could develop the
problem for the overall process as the also place negative impact on the quality as well as shelf
life of the food items.
Apart from this, it has been later analysed that with the usage of appropriate level of the
training programs individuals especially leaders could improvise the performance of the
employees’. In addition to this, it would also contribute in the effective maintenance of the
quality in appropriate manner with the maintenance of the right temperature for similar kind of
3

product. This also results in the reduction of the experimental errors in the overall hydrogenation
process.
Benefits of using hydrogenation machine
As per perception given by Asif, Gao, Lv, Xi and Dong, (2018), usage of the
hydrogenation machine provides range of products to the business t entities that ultimately
supports them out in sustaining longer in the industry because they are delivering high quality
food product to its customers along with the taste. The first and foremost benefit that is gained by
food with the usage of industry hydrogenation machine is that it helps in maintaining and
enhancing the life of food items. Also, the durability of the food product also gets enhanced as it
directly eliminates the overall oil and other characteristics that could affect the quality of the
food and make them spoiled or rotten in quicker period of time. In addition to this, another
benefit of making use of this hydrogenation machine is that maintains the taste as well as
flavours of the food product which ultimately allow customers to enjoy the food for longer
period of time. Also, it enhances profitability of the businesses for longer period of time because
they are able to developed food item within the company for longer period of time. Also, they
can easily sell out these food items at marketplace later on and fulfil the core requirements of the
customers in timely manner (Zhong and et. al., 2019). Another advantage of using hydrogenation
machine is that it supportive in maintaining the interest of the customers towards the company
for longer period of time. This is so because; with the usage of the hydrogenation process the
entity is able to deliver high quality food products to the customers. This directly influences
customers to buy same food items at the time of their requirements. In addition to this, customers
also provide preferences to the food products developed with the hydrogenation process. The
main reason behind this is that the customers themselves can store the similar product longer at
home and use it according to their core requirement. This simply contributes in the enhancement
of the sales performance of the company as customers are providing more preferences to the
food items developed with the hydrogenation process. Moreover, the quality of food items is
higher as well as improved with the inclusion of the hydrogenation process in its making time. It
also results in the enhancement of shelf life of the product in appropriate form.
4

Impact of hydrogenation process on food industry
According to information presented by Stoffels and et. al., (2020), it has been
acknowledged that food industry is one of the largest sectors across the world. It is highly
important for the companies dealing into this to emphasise on delivering higher quality of food
products to the customers so that they intake it freely without the fear of any health issue. In
order to maintain the food quality as well as interest of the customers, the respective market
leaders as well as small scale companies take several initiatives with the motive enhancing their
sustainability within the same region. One of the main initiative take by the respective sector is
to enrol hydrogenation process in the company so that they can preserve the food for longer
period of time within the industry without compromising with its quality. Along with this, it can
be further said that the overall impact of hydrogenation process on the food industry is positive
as it has opened up the vast scope for the sector at marketplace. In addition to this, it has been
observed that food industry includes has many lack areas too, the most common among them is
that it includes raw food items that gets spoiled in no time (Chung and et. al., 2020). This
ultimately becomes major risky factor for the entities dealing in the food sector as it influences
there profitability in negative manner. With the inclusion of hydrogenation process within the
food industry respective entities are able to preserve food product for longer period of time. This
directly saves the company from the losses which develops with the inclusion of the hydrogen
process within their respective sector. In addition to this, it also allows restaurant, cafe, hotels
and others which belong to the food industry to serve its customers in more appropriate manner.
Also, they are able to meet the core requirement of the customers which includes high quality
food along with the taste. As a result, they are able to retain customers and make them loyal
towards the sector for longer period of time. This ultimately increases their sales performance as
well as profitability in the near future.
The role of a leader in the food industry to maintain the safe temperature of hydrogenation
machine
On the basis of the views expressed by Mozaffarian, Angell, Lang and Rivera, (2018),
Hydrogenation can be referred to as the process whereby a chemical reaction takes place
between molecular hydrogen along with other element or compound, basically in the presence of
a catalyst like palladium, platinum or nickel. This process is usually taken into use for the
purpose of reduction of organic compounds. Hydrogenation generally comprises of the addition
5

of pair of hydrogen atoms in a molecule, generally in the form of alkene. Catalysts are usually
needed to make sure that the reaction can be taken into use, non catalytic hydrogenation can only
occur at a very high temperature. It is seen that this process leads to reduction of triple and
double bonds of hydrocarbons. Now, it is known that maintenance of safe temperature in the
hydrogenation machine holds severe importance for the food sector. In this relation, it is
important for the leader to take note of the same and make sure that the temperature does not
exceed or fall, beyond or below, the acceptable limit (Baumann, Moody, Smyth and Wharry,
2020). The food sector is an important sector to which a large number of persons come into
contact on a daily basis. This makes it important for the concerned industry to take due measures
which can make sure that the safety of food items is maintained so that the health of individuals
consuming the items is not hampered at any instance. Thus, the leader plays an important role in
this relation. They have to make sure that temperature of the machine for hydrogenation is
maintained safely as required. Even if they themselves cannot make sure, it is important for them
to make their team aware about its importance. Thus, the leader along with the other employees
can ensure that the process of hydrogenation takes place as per the requirements of the food
sector.
The ways through which the knowledge of an intern about hydrogenation can be improved
As per perception given by (Eighmy and et. al., 2020), Hydrogeneration is a process which
is not easy to understand. It is a little complex and thus cannot be easily understood by a person
who is new to the industry or has not had any kind of experience with the industry or anybody
working within it before. In this relation, when an intern is placed in any company functioning
within the confines of food sector, it is important for the management of that entity to make sure
that the intern has thorough knowledge of the manner in which hydrogenation process takes
place along with the various ways in which this process can be carried out. Thus, it has been
identified that several techniques are put to use by the management teams of eateries, restaurant
or other kind of companies operating in food sector to educate the interns about the concerned
process. The first method or technique is the most prominent one (Walker, Motagamwala,
Dumesic and Huber, 2018). This is acknowledged to be providing training to the intern whereby
the intern is given theoretical as well as practical demonstration of the manner in which the
process of hydrogenation takes place. This will help the intern to understand the process
theoretically as well as remember the same by keeping the demonstration in their mind. Another
6

way is to hold workshops whereby the different experts from the food sector are called up to
share their view and experiences related to the hydrogenation process. This will acquaint the
intern with the real life examples of the ways in which different professionals employed within
the food sector carry out the concerned process.
RESEARCH QUESTION/AIM
Research Questions
“Can I improve the knowledge of junior staff members safe Hydrogenation?
Sub-question –
 How can hydrogenation process be applied in companies?
 What measures can be taken to ensure safety of hydrogenation process?
 What are the consequences of bad hydro process for the organisation?
 What are the economic implications of hydrogenation process for a company?
Research aim
To maintain the safe temperature of the hydrogenation machine so that the shelf life of
food can be preserved. The project will aim to discuss this by analyzing and evaluating all
leadership and management approaches related to it. The main purpose of maintaining the
temperature is to enhance the quality of food and also to preserve the nutrients involved in it.
Objective
 To enhance the food shelf life by maintaining the safe temperature of hydrogenation
machine
 To evaluate the benefits of using hydrogenation machine
 To analyze the role of a leader in the food industry to maintain the safe temperature of
hydrogenation machine.
 To identify the ways through which the knowledge of an intern about hydrogenation can
be improved.
 To acknowledged the impact of hydrogenation process on food industry.
7

STUDY DESIGN and METHODS of DATA COLLECTION AND DATA
ANALYIS
Research Method:
Qualitative research method: It defines as the method where collected data are usually in
the form of detail information, description and are expressed in words. This method is commonly
used to understand the thoughts, concepts as well as experience in an effective manner
(Voorhees and Howell Smith, 2020). Qualitative research method is used to gather in depth
knowledge and understanding about the topic. This method includes sources such as interview,
literature review, open ended questions and many more.
Quantitative research method: It refers to the research method which includes or related
with statistics, numbers, and facts and figures. The data gathered and produced by using this
method is numerical which is used by researcher in order to test and confirm all the theories as
well as assumptions (YousefiNooraie, Sale, Marin and Ross, 2020). Some of the methods used
by the investigator in order to gather information is observation, experiments, survey and many
more.
In the present research, investigator used qualitative research method is used by the
researcher so that they can gain in-depth information and knowledge about the topic. This will
assist in concluding the whole research in an effective manner and draw valid and accurate
conclusion.
Data collection method:
Primary data collection: It is one of the method of collecting data and information which are
raw and fresh. All the information gathered in this method are collected for the very first time by
the researcher. This method is quite time consuming and costly which influences the overall cost
or budget of the investigation. Some of the sources used to gather primary data are questionnaire,
interview, observation and many more (Ruggiano and Perry, 2019).
Secondary data collection: On the other hand, if talking about secondary data collection method
information are gathered by the researcher with the help of books, journals, newspaper and many
other sources. This method is quite cost effective and consume less time as compare to primary
method.
8