Zeitschriftenartikel: „Frozen food“

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Hamilton, Hamish, George Cairns und Siba Prosad Paul. „Frozen food dangers“. British Journal of Nursing 27, Nr. 17 (20.09.2018): 974. http://dx.doi.org/10.12968/bjon.2018.27.17.974.

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Martindale, Wayne, und Walter Schiebel. „The impact of food preservation on food waste“. British Food Journal 119, Nr. 12 (04.12.2017): 2510–18. http://dx.doi.org/10.1108/bfj-02-2017-0114.

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Purpose The purpose of this paper is to demonstrate the relationship between food preservation and reducing consumer waste is of value in developing sustainable meal options. The research reports insights into Austrian marketplace for frozen and fresh foods that have been obtained from a consumer survey. Design/methodology/approach The consumer survey methodologies indicate how preservation can change meal planning and lower food waste across frozen and fresh and ambient food purchases using freezing preservation methods. Findings The results show food waste can be reduced by six-fold when frozen foods are compared with fresh foods. Research limitations/implications This study highlights the requirement for a greater understanding of the probability that specific foods will be wasted with respect to the frequency of purchase. This is a limitation of the current study that has been investigated by other researchers. Practical implications This research has enabled the identification of different food waste amounts for different food product categories. The data presented could be used to guide food product development so that less consumer waste is produced. Social implications The research suggests a decision matrix approach can be used to can guide new product development and a model of this matrix is presented so that it may provide fit-for-purpose food preservation options for consumers. Originality/value This paper will continue to highlight the overlooked value of food preservation during processing and manufacturing of foods and their preparation in households.

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Eka Larasati Amalia, Yoppy Yunhasnawa und Anindya Refrina Rahmatanti. „Sistem Prediksi Penjualan Frozen Food dengan Metode Monte Carlo (Studi Kasus: Supermama Frozen Food)“. Jurnal Buana Informatika 13, Nr. 02 (01.10.2022): 136–45. http://dx.doi.org/10.24002/jbi.v13i02.6496.

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Abstract. Frozen Food Sales Prediction System Case Study of Supermama Frozen Food Using the Monte Carlo Method. Frozen processed food is increasingly popular, so frozen food stores are getting easy to find. Supermama Frozen Food is a store that sells a variety of frozen foods. Not all frozen food stocks can get sold out before their expiration dates. This causes the store's profits to decrease. Therefore, a frozen food sales prediction system was necessarily made to help the store estimate its stock to minimise store losses. The research method used in predicting sales was the Monte Carlo method. Testing methods used were accuracy and MAPE. The test results of using accuracy were 89.66%, and MAPE error accuracy test showed 12.6%. Based on the results, it is concluded that the Monte Carlo method can predict frozen food sales.Keywords: forecasting, frozen food, Monte Carlo, sales prediction Abstrak. Makanan yang diolah dengan cara dibekukan semakin digemari masyarakat sehingga toko makanan beku menjadi mudah ditemui. Supermama Frozen Food merupakan salah satu toko yang menjual aneka makanan beku. Tidak semua stok makanan beku terjual habis hingga masa konsumsi berakhir. Hal tersebut membuat keuntungan toko menurun. Oleh karena itu di buatlah sistem prediksi penjualan makanan beku yang dapat mengestimasi stok sehingga meminimalisir kerugian toko. Metode yang digunakan dalam memprediksi penjualan yaitu metode Monte Carlo. Pengujian metode yang digunakan yaitu akurasi dan MAPE. Hasil pengujian menggunakan akurasi ialah 89.66% dan pengujian akurasi error MAPE menghasilkan nilai 12.6%. Berdasar hasil pengujian metode tersebu, metode Monte Carlo disimpulkan dapat digunakan dalam prediksi penjualan frozen food.Kata Kunci: forecasting, frozen food, Monte Carlo, prediksi penjualan.

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Omar, Nor Asiah, Aishath Lahath, Muhamad Azrin Nazri und Siti Ngayesah Ab Hamid. „Impact of Extrinsic and Intrinsic Attributes on Consumer Attitude with Reference to Japanese Frozen Food in Malaysia“. Proceedings of The International Halal Science and Technology Conference 15, Nr. 1 (08.12.2022): 1–13. http://dx.doi.org/10.31098/ihsatec.v15i1.588.

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Generally, frozen food businesses have experienced a huge demand for their products since the pandemic began as consumers were stocking up on frozen foods to reduce close contact with others. The popularity of international food including Japanese food among Muslims and non-Muslims are growing in Malaysia, developing a Japanese cuisine community. However, strong competition in the food industry especially in the frozen food market may not be easy for Japan-made frozen foods to achieve a competitive position in the Malaysian market. Hence, this study aims to investigate the role of intrinsic factors (brand reputation, price perception, Halal label and product information) and extrinsic factors (convenience, health consciousness, food quality and social influence) on attitude towards Japanese frozen food. The findings show that brand reputation, Halal label, and food quality were positively related to attitude whereas, health consciousness was negatively associated with attitude. The outcome of this research is expected to provide insights to Japanese frozen food manufacturers on the appropriate marketing strategies to be adopted to penetrate into the Malaysian frozen food market, which is expanding rapidly at present.

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Martindale, Wayne. „Using consumer surveys to determine food sustainability“. British Food Journal 116, Nr. 7 (01.07.2014): 1194–204. http://dx.doi.org/10.1108/bfj-09-2013-0242.

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Purpose – The purpose of this paper is to define the sustainability attributes of frozen and fresh food consumption in a typical household. The reason for writing this paper is that food preservation is often overlooked when developing sustainability strategies. Design/methodology/approach – This study uses established carbon footprint data for specific food types and consumer survey data to determine how consumers use fresh and frozen products in the home. Consumption and waste data for 83 households was obtained using a combination of narrative and graphical association questions. Findings – The results show greenhouse gas emissions associated with a diets containing frozen food are reduced because 47 per cent less frozen foods is wasted as compared to fresh foods with a typical household wasting 10.4 per cent of fresh food and 5.9 per cent frozen food. Research limitations/implications – This research has highlighted the importance of understanding the waste impacts of catering and food service consumption outside the home. Practical implications – This research will guide future product development for frozen foods with regard to dietary planning and portion control. Social implications – The cost and sustainability benefits of meal planning are identified and these will inform policy making and education to improve dietary choices. Originality/value – This work extends the scope of current consumer surveys that assess quality, value and taste attributes to sustainability criteria and it will enable collaboration between fresh and frozen product categories to deliver sustainable dietary options.

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Kölzer, Beate Silvia, Jasmin Geppert, Astrid Klingshirn, Harald Weber, Lilla Brugger, Antje Engstler, Jochen Härlen, Thomas Ertel, Thomas Gindele und Rainer Stamminger. „Consumers impact on food quality under frozen conditions in Germany“. British Food Journal 122, Nr. 1 (30.09.2019): 36–47. http://dx.doi.org/10.1108/bfj-09-2018-0620.

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Purpose More than 50 per cent of all German households own a freezing appliance and so far the market of frozen foods is constantly increasing (1 per cent from 2017 to 2018). Despite frozen foods playing an important role in our everyday life, little is known about the consumer’s habits at home. The purpose of this paper is to uncover gaps in the knowledge about consumer behaviour when handling frozen food. Moreover, the impact of consumers on the quality of frozen products should be assessed. Design/methodology/approach A representative online survey was carried out to investigate different aspects of consumer behaviour concerning frozen foods. Respondents (n=2,053) were questioned about their general handling habits regarding eight different food groups: fruit, vegetables, meat, fish, bread, pastries, ready-to-eat meals and leftovers. The focus was on freezing, pre-handling, packaging and thawing – depending on the age of those questioned and combined with best practice advice regarding quality storage of frozen products. Findings Most Germans have the opportunity to freeze food and keep their freezers full or medium loaded. Older participants act more efficiently towards quality storage, but more education about freezing and frozen storage would be generally helpful to maintain quality of frozen foods and increase utilisation of freezers, using their full preservation potential. Research limitations/implications No open questions were asked due to the scope of more than 2,000 participants, which, in retrospect, would have been instructive. Originality/value Consumer handling of frozen food in Germany was investigated in a representative way for the first time, covering age groups from 18 to 69 and household sizes from 1 to >4 people, focussing on eight major food groups.

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Siregar, Onan M., und Selwendri. „Development of frozen food Royal Food UMKM“. ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat 4, Nr. 2 (12.12.2019): 683–86. http://dx.doi.org/10.32734/abdimastalenta.v4i2.4209.

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Community service activities aim at increasing the competitiveness of fostered partners in dealing with market developments. The potential of developing frozen food UMKM products is still very open because it is very popular among many people in the City of Medan. Royal Food also experiences the same thing as most UKMKs in Medan, which generally have limited human resource quality of education. The workforce in UKMK is dominated by workers with low education and do not have good financial management and the low utilization of technology. This community service activity was carried out over a period of six months. Activities carried out in the form of socialization and counseling to partners, training in business development and marketing, safe and hygienic production practices and designing more attractive packaging, carrying out production and marketing to partner monitoring and evaluation. After getting a touch of good design, proper management, modernization of production equipment, attractive promotional media, UMKM Royal Food is able to experience business development with increasingly high sales and more competitive products.

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SUZUKI, Toru. „Water Behavior in Frozen Food“. TRENDS IN THE SCIENCES 21, Nr. 2 (2016): 2_54–2_61. http://dx.doi.org/10.5363/tits.21.2_54.

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Suzuki, Toru. „Frozen food and home freezing“. Journal for the Integrated Study of Dietary Habits 30, Nr. 4 (2020): 178–82. http://dx.doi.org/10.2740/jisdh.30.4_178.

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Saour, S., und S. C. L. Leong. „Frozen-Food-Related Hand Injuries“. Annals of Plastic Surgery 57, Nr. 1 (Juli 2006): 18–19. http://dx.doi.org/10.1097/01.sap.0000205205.36855.43.

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Kissam, Allan D. „Acoustic thawing of frozen food“. Journal of the Acoustical Society of America 77, Nr. 6 (Juni 1985): 2209. http://dx.doi.org/10.1121/1.391656.

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Kissam, Allan D. „Acoustic thawing of frozen food“. Journal of the Acoustical Society of America 78, Nr. 2 (August 1985): 819. http://dx.doi.org/10.1121/1.392420.

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Geiges, O. „Microbial processes in frozen food“. Advances in Space Research 18, Nr. 12 (Januar 1996): 109–18. http://dx.doi.org/10.1016/0273-1177(96)00006-3.

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Dennis, Kristine, Ken Liu, Young-Mi Go und Dean Jones. „Impact of Food Processing on Concentrations of Metal-Binding Phytochelatins in Plant-Based Food“. Current Developments in Nutrition 4, Supplement_2 (29.05.2020): 748. http://dx.doi.org/10.1093/cdn/nzaa052_017.

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Abstract Objectives Phytochelatins (PyCs), plant-derived metal-binding compounds, are widely found in plants and thought to impact absorption of metals. Our objective was to assess the impact of food processing on PyC concentrations in a set of commonly consumed plant foods in the U.S. population. Methods Plant food types were selected using USDA's Food Consumption data, purchased from local grocery stores, and selected to ensure a variety of processing levels including canned, frozen, and fresh. Carrot, corn, potato, spinach, tomato and pea samples were ground, extracted, and analyzed using an optimized LC-MS/MS method for PyC detection. PyC concentrations were calculated using single-point calibration with authentic standards. Quantifiable PyCs were compared using Student's t-test within each food type by processing level (e.g., canned vs. fresh). Additional comparisons of processing categories were completed when sample size allowed (minimum n = 3 per processing category). Results PyC2-Gly levels were lower in canned versus frozen or fresh carrots, corn, and peas but not potatoes, spinach or tomatoes (carrots: 1.92 ± 1.39 vs. 8.26 ± 1.43; corn: 1.01 ± 0.73 vs. 9.39 ± 2.88; peas: 0.46 ± 0.09 vs. 1.46 ± 0.19 µg/g fresh weight; mean ± SEM, Student's t-test, P < 0.05). In subanalyses of peas (canned vs. fresh; canned vs. frozen; frozen vs. fresh), PyC2-Gly concentrations differed (canned: 0.46 ± 0.09; frozen: 1.15 ± 0.16; fresh: 1.89 ± 0.20 µg/g fresh weight; P < 0.05). Of the four foods with quantifiable PyC3-Gly (corn, potato, tomato, peas), only corn had lower PyC3-Gly levels in flour or canned versus frozen or fresh (0.0014 ± 0.0011 vs. 0.45 ± 0.19 µg/g fresh weight). PyC2-Ala was quantifiable in peas and corn but did not differ by processing level. Conclusions PyC levels were different by level of processing in some foods with higher PyC concentrations in less processed (i.e., fresh or frozen) foods. Evidence suggests PyCs may protect from absorption of dietary toxic metals such as cadmium. Dietary patterns emphasizing less processed plant foods may contain higher PyC concentrations and offer protection from toxic metals present in the diet. Funding Sources National Institute of Environmental Health Sciences.

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Fauziah. „Sistem Informasi pada Persediaan Barang Berbasis Web di Frozen Food“. SATESI: Jurnal Sains Teknologi dan Sistem Informasi 2, Nr. 2 (29.10.2022): 177–81. http://dx.doi.org/10.54259/satesi.v2i2.1211.

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Frozen Food Store is a store engaged in the sale of processed frozen instant foods that are durable and easy to serve. Meat-based frozen food products currently vary widely in the market and are consumed quite a lot. Survey data conducted by the Ministry of Agriculture (2015) revealed a very rapid development in the consumption of processed meat at the national level. The average development of processed meat consumption annually is 10.28 percent. The results of another survey stated that the increase in consumption of sausages grew by an average of 4.46 percent per year. Frozen food products such as nuggets, meatballs and sausages are the most consumed processed meat products. The increasing consumer demand for frozen food has an impact on the increasing demand for meat, chicken and beef. Currently at the Affa Frozen Food Store, the data collection process for incoming goods still has many shortcomings, often goods go out and inventory stock is not recorded due to human error, so that data collection in the store is not optimal. . In order for the system to run optimally, it is recommended to use an inventory information system. The purpose of this inventory information system is to overcome the problems that often occur in the currently running system at the Frozen Food Store and be a good solution for companies to create a faster and more accurate system in managing inventory. Often the company has problems

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Roos, Yrjö H. „Glass Transition and Re-Crystallization Phenomena of Frozen Materials and Their Effect on Frozen Food Quality“. Foods 10, Nr. 2 (18.02.2021): 447. http://dx.doi.org/10.3390/foods10020447.

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Noncrystalline, freeze-concentrated structures are formed during food freezing. Such freeze-concentrated food materials often exhibit crystallization and recrystallization phenomena which can be related to the state of solutes and water. State diagrams are important tools in mapping the physical state and time-dependent properties of frozen materials at various storage temperatures. Transition of simple solutions, such as sucrose, can be used to describe vitrification and ice melting in freeze-concentrated materials. A maximally freeze-concentrated material often shows glass transition at Tg′. Ice melting occurs at temperatures above Tm′ These transitions at temperatures above Tm′ can be used to estimate crystallization and recrystallization phenomena and their rates in frozen foods. Furthermore, frozen food deterioration accelerates above Tm′ and particularly as a result of temperature fluctuations during frozen food distribution and storage.

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LI, YANYAN, JOHN P. SCHRADE, HAIYAN SU und JOHN J. SPECCHIO. „Transportation of Perishable and Refrigerated Foods in Mylar Foil Bags and Insulated Containers: A Time-Temperature Study“. Journal of Food Protection 77, Nr. 8 (01.08.2014): 1317–24. http://dx.doi.org/10.4315/0362-028x.jfp-13-422.

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Data are lacking on the temperature changes of food during transport without the use of refrigerated trucks. The purpose of this study was to evaluate the ability of several insulated and noninsulated containers with or without frozen gel packs to keep perishable and refrigerated foods within the temperature safe zone in relationship to duration of transport. The study was designed to duplicate the practices exhibited by customers purchasing perishable food products from a cash-and-carry business. Approximately 40 perishable food items were evaluated. Four types of containers were tested: a mylar foil bag, a commercial insulated bag, a generic insulated bag, and a commercial insulated blanket. Mixed foods were placed into these containers with or without frozen gel packs, transported in unrefrigerated vehicles, and monitored for 4 h for temperature changes. Two environmental temperatures, room temperature of 21.1°C and a stress temperature of 37.8°C, were evaluated. The internal temperature and surface temperature of the food products in these containers increased slowly but remained well below the U.S. Food and Drug Administration Food Code requirements. The various containers were similar in their ability to retain coolness. The presence of frozen gel packs dramatically enhanced the cold-holding capacity of the containers. The temperature of foods increased more rapidly when stressed in a heated environment. The containers tested used with the frozen gel packs can keep the surface and internal temperatures of various perishable foods (starting at 4.4°C or less) within the Food Code recommendation of under 21.1°C for 4 h. Cash-and-carry businesses should strongly encourage their retail customers to utilize these containers with frozen gel packs to safely transport perishable foods.

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Le Viet, Ngan, Huyen Trang Luu Thi, Xuan Huong Nguyen Thi und Trang Vu Thi. „Research for stability of food products and functional foods“. Heavy metals and arsenic concentrations in water, agricultural soil, and rice in Ngan Son district, Bac Kan province, Vietnam 5, Nr. 2 (30.06.2022): 170–82. http://dx.doi.org/10.47866/2615-9252/vjfc.3913.

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The study uses rapid aging and real-condition methods to assess the stability of frozen meat, yogurt and functional foods. The method of real conditions is applied to frozen meat and yogurt with the following factors being: temperature: -20°C ± 2°C; humidity: 100% for frozen meat and temperature: 4°C ± 2°C; humidity: > 80% for yogurt. The accelerated aging method is applied to functional foods in conditions: 35 ± 2°C, 45 ± 2°C, 55 ± 2°C, and humidity: 70 ± 5% in parallel assessment combination with real-time monitoring at 25 ± 2°C, and humidity 70 ± 5%. The results showed that the yogurt sample reached stability until the 45th day and did not reach from the 47th day due to layering and deposits at the bottom of the box. The frozen meat sample remained stable when monitored until the 12.6 months with all indicators. Functional food samples were estimated to reach stability of up to 40.3 months when using the Van't Hoff formula, 32.0 months when using the Q10 coefficient, and 36.8 months when monitored in real conditions. The results of the study indicate that the less stable criteria on each sample background are the basis for selecting evaluation criteria for subsequent studies that contribute to reducing the cost of monitoring. The difference in the time it takes to estimate the stability of the product when using different methods also helps manufacturers consider the appropriate evaluation method for their products.

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Pascoato de Oliveira, Thaise, Giseli Cristina Pante, Natara Fávaro Tosoni, Maria Josiane Sereia und Bogdan Demczuk Júnior. „Characterization and application of blueberry pulp (Vaccinium sp.) fresh and powder in frozen yogurt“. Revista Brasileira de Pesquisa em Alimentos 6, Nr. 3 (17.12.2015): 23. http://dx.doi.org/10.14685/rebrapa.v6i3.3461.

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The choice for a healthy diet that enhances quality of life has increased in recent years causing food manufacturers seek to meet consumer demand, differentiating products and services. Regular consumption of fermented foods like yogurt and frozen foods rich in antioxidants such as blueberries is recognized as beneficial to maintaining good health. This effect is attributed, in part, the lactic acid bacteria used in the preparation of frozen yogurt that has therapeutic properties and the presence of phenolic compounds present in blueberries, which counteract the effect of free radicals. Thus the aim of this study was to develop and characterize pulp added frozen yogurt blueberry and fresh powder. The yogurt made with frozens pulps were characterized and compared with a control formulation with added red dye Bordeaux. From the analyzes, it was concluded that the pulp of fresh blueberries showed levels of total phenolics and flavonoids in higher amounts in the pulp powder can be a viable alternative to coloring of in natura instead of artificial coloring.

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Atik. „ANALISIS BISNIS DAN TREN KONSUMSI MASYARAKAT KABUPATEN BANGKALAN TERHADAP FROZEN FOOD PADA MASA PANDEMI COVID 19“. AKUNTABILITAS: Jurnal Ilmiah Ilmu-Ilmu Ekonomi 14, Nr. 1 (20.08.2021): 52–68. http://dx.doi.org/10.35457/akuntabilitas.v14i1.1599.

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The shift in consumer behaviour and food fulfilment by people who initially shopped for fresh good food ingredients during the pandemic is predicted to require fast food with long durability, so this can be an opportunity for developing the food business in the future, especially in the development of the frozen food business. The purpose of this study is to explore the interests and consumption trends of the people of Bangkalan Regency towards frozen food and describe how frozen food business analysis can be developed by MSMEs and home-based culinary business actors during the Covid-19 pandemic. The research methodology used is qualitative, with a phenomenological paradigm approach. Data were collected using questionnaires, group discussion forums (FGD), and in-depth interviews, where all the information was selected by purposive sampling. The results showed an increase in frozen food consumption during the pandemic, extensive business opportunities opened up in the frozen food sector, and frozen food could be an alternative to fulfil food needs during the pandemic. Keywords: Frozen Food Business, Consumption Trends, Covid 19 Pandemic

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Marshall, Michael. „Prehistoric food chain frozen in time“. New Scientist 250, Nr. 3334 (Mai 2021): 20. http://dx.doi.org/10.1016/s0262-4079(21)00825-3.

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WANI, Kohmei. „Study on Texture of Frozen Food.“ journal of the japanese society for cold preservation of food 17, Nr. 3 (1991): 112–18. http://dx.doi.org/10.5891/jafps1987.17.112.

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Torrie, Julia S. „Frozen Food and National Socialist Expansionism“. Global Food History 2, Nr. 1 (02.01.2016): 51–73. http://dx.doi.org/10.1080/20549547.2016.1128872.

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Sudrajat, Agung, Windu Gata, Eni Heni Hermaliani, Laela Kurniawati und Frieyadie Frieyadie. „Implementasi Finite State Automata Pada Aplikasi Simulasi Vending Machine Frozen Food“. Jurnal Sains Komputer dan Teknologi Informasi 4, Nr. 1 (03.11.2021): 66–71. http://dx.doi.org/10.33084/jsakti.v4i1.3020.

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Frozen food adalah produk makanan yang telah dikemas dan disimpan beku dalam freezer sehingga siap untuk dimasak dan dikonsumsi pada waktu tertentu. Kebiasaan masyarakat kota yang sibuk dengan pekerjaannya menjadikan olahan frozen food sering dijadikan alternatif makanan untuk keluarga di rumah. permasalahan yang ada di masyarakat adalah masyarakat ingin penyajiannya lebih cepat dan praktis serta bisa mendapatkan makanan tersebut dimana saja. Oleh sebab itu kami memberikan rekomendasi implementasi dibuat sebuah mesin otomatis yang bisa menjawab permasalahan tersebut yaitu dengan adanya vending machine frozen food. Pelaksanaan penelitian ini meliputi tiga tahapan diantaranya yaitu perancangan finite state automata (FSA) vending machine frozen food, pengujian finite state automata (FSA) vending machine frozen food dan konsep desain vending machine frozen food. Agar lebih menarik untuk dipandang mata dan mengundang selera makan frozen food kami kemas dalam kemasan bento yaitu menggunakan konsep one dish meal atau hidangan sepinggan yang mengandung gizi yang lengkap. Penerapan konsep FSA pada frozen food vending machine ini dapat menjadi sebuah alternatif dalam membuat rancangan berbagai jenis vending machine.

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Oberman, H., Z. Libudzisz und A. Pi??tkiewicz. „Physiological Activity of Deep-Frozen Concentrates ofLeuconostoc Strains“. Food / Nahrung 30, Nr. 2 (1986): 147–54. http://dx.doi.org/10.1002/food.19860300212.

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MAGDOVITZ, BRITTANY F., SANJAY GUMMALLA, HARSHAVARDHAN THIPPAREDDI und MARK A. HARRISON. „Evaluating Environmental Monitoring Protocols for Listeria spp. and Listeria monocytogenes in Frozen Food Manufacturing Facilities“. Journal of Food Protection 83, Nr. 1 (20.12.2019): 172–87. http://dx.doi.org/10.4315/0362-028x.jfp-19-190.

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ABSTRACT Food processors face serious challenges due to Listeria monocytogenes contamination. Environmental monitoring is used to control L. monocytogenes from the processing environment. Although frozen foods do not support the growth of L. monocytogenes, the moist and cold conditions in frozen food production environments are favorable for growth of L. monocytogenes. The purpose of the study was to determine the current state of awareness and practices applied across a variety of frozen food facilities related to environmental monitoring for Listeria. A survey tool was created to elicit information on existing environmental monitoring programs within the frozen food industry. The topics included cleaning and sanitizing applications and frequency, microbiological testing, and environmental areas of concern. The survey was reviewed by academic and industry experts with knowledge of microbiology and frozen food processing and was field tested by industry personnel with extensive knowledge of environmental monitoring. The survey was distributed and analyzed electronically via Qualtrics among 150 frozen food contacts. Data were gathered anonymously with a response rate of 31% (n = 46). The survey indicated that facilities are more likely to test for Listeria spp. in environmental monitoring zones 2 to 4 (nonfood contact areas) on a weekly basis. The major areas of concern in facilities for finding Listeria-positive results are floors, walls, and drains. At the time of the survey, few facilities incorporated active raw material and finished product testing for Listeria; instead, programs emphasized the need to identify presence of Listeria in the processing environment and mitigate potential for product contamination. Recognition of environmental monitoring as a key component of a comprehensive food safety plan was evident, along with an industry focus to further improve and develop verification programs to reduce prevalence of L. monocytogenes in frozen food processing environments. HIGHLIGHTS

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Mahat, Aishah, Nurwahyu Mohd Zaki, Teoh Yeong Kin, Harshida Hasmy und Nur Intan Syafinaz Ahmad. „Goal Programming Approach For Frozen Food Production Planning“. Journal of Computing Research and Innovation 7, Nr. 2 (30.09.2022): 245–58. http://dx.doi.org/10.24191/jcrinn.v7i2.316.

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This paper examines the Goal Programming (GP) approach in food production planning in order to further enhance and find better solutions. The objective of this paper is to determine the optimum level of frozen food production for small and medium enterprise (SME). Azali Frozen Food, a small and medium enterprise located in Penang was selected as it can produce a range of frozen foods throughout the country. The problem is handled through Lexicographic Goal Programming. The results are compared to the available data that was given and other findings were reviewed. The findings of this paper are expected to assist community small and medium enterprise and other decision makers involved in production planning. The developed method will also be of use for those who are interested in the model of goal programming to solve complex planning issues involving uncertain parameters.

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Dabadi, Sunita. „Consumer’s Motivation to Purchase Frozen Food in Kathmandu“. Management Dynamics 23, Nr. 2 (31.12.2020): 229–42. http://dx.doi.org/10.3126/md.v23i2.35824.

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The purpose of the current study is to identify the motivating factors in purchasing frozen food in Kathmandu. Frozen food is considered one of the growing food industry, and bears the ability to sustain itself in today’s market. The research used casual-comparative and descriptive research design with a quantitative and qualitative approach to get an in-depth understanding of the subject matter. The convenience sampling technique was to collect the data where 156 samples were collected using a survey questionnaire from the consumer who bought frozen food from the department store in the Balaju area of Kathmandu. Along with this in-depth interview was taken with the store representative to find out the highly preferable frozen food. A test of ANOVA was run to understand the relationship between demographic variables and motivation factors and purchase intention. The correlation coefficient was used to test the relationship between dependent and independent variables. Research findings reveal that there is no significant relationship between age, gender, and employment status on motivation factor and purchase intention, however, the finding revealed that there is a significant relationship between education and purchase intention. Similarly, the research uncovered that the consumer’s motivation in regards to purchasing frozen food is highly dependent on intrinsic factors (taste, ingredients, nutritional value, value for money), and extrinsic factors (brand, advertisement, convenience, education). Along with this study also revealed on a household, the most purchase frozen food product is frozen MO: MO and on industrial related with the restaurant and hotels, the most purchased frozen food product is the frozen green peas, French fries, and sweet corn.

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ZOELLNER, CLAIRE, MARTIN WIEDMANN und RENATA IVANEK. „An Assessment of Listeriosis Risk Associated with a Contaminated Production Lot of Frozen Vegetables Consumed Under Alternative Consumer Handling Scenarios“. Journal of Food Protection 82, Nr. 12 (19.11.2019): 2174–93. http://dx.doi.org/10.4315/0362-028x.jfp-19-092.

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ABSTRACT Frozen foods do not support the growth of Listeria monocytogenes (LM) and should be handled appropriately for safety. However, consumer trends regarding preparation of some frozen foods may contribute to the risk of foodborne listeriosis, specifically when cooking instructions are not followed and frozen products are instead added directly to smoothies or salads. A quantitative microbial risk assessment model FFLLoRA (Frozen Food Listeria Lot Risk Assessment) was developed to assess the lot-level listeriosis risk due to LM contamination in frozen vegetables consumed as a ready-to-eat food. The model was designed to estimate listeriosis risk per serving and the number of illnesses per production lot of frozen vegetables contaminated with LM, considering individual facility factors such as lot size, prevalence of LM contamination, and consumer handling prior to consumption. A production lot of 1 million packages with 10 servings each was assumed. When at least half of the servings were cooked prior to consumption, the median risk of invasive listeriosis per serving in both the general and susceptible population was <1.0 × 10−16 with the median (5th, 95th percentiles) predicted number of illnesses per lot as 0 (0, 0) and 0 (0, 1) under the exponential and Weibull-gamma dose-response functions, respectively. In scenarios in which all servings are consumed as ready-to-eat, the median predicted risk per serving was 1.8 × 10−13 and 7.8 × 10−12 in the general and susceptible populations, respectively. The median (5th, 95th percentile) number of illnesses was 0 (0, 0) and 0 (0, 6) for the exponential and Weibull-Gamma models, respectively. Classification tree analysis highlighted initial concentration of LM in the lot, temperature at which the product is thawed, and whether a serving is cooked as main predictors for illness from a lot. Overall, the FFLLoRA provides frozen food manufacturers with a tool to assess LM contamination and consumer behavior when managing rare and/or minimal contamination events in frozen foods. HIGHLIGHTS

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Kyntani, Aulia, Rahmawaty A. Nadja, Mahyuddin, Sitti Bulkis, Rasyidah Bakri und Muhammad Thamrin. „Faktor Faktor yang Mempengaruhi Perilaku Konsumen terhadap Keputusan Pembelian Produk Frozen Food selama Masa Pandemi COVID-19 di Kota Makassar“. COMSERVA Indonesian Jurnal of Community Services and Development 1, Nr. 10 (28.02.2022): 835–49. http://dx.doi.org/10.36418/comserva.v1i10.168.

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Persediaan bahan pangan ditingkat rumah tangga mulai bergeser dari semua menggunakan bahan pangan segar beralih sebagian menjadi pangan beku. Perubahan tersebut disebabkan oleh perubahan gaya hidup. Selain itu kondisi pandemi saat ini juga menjadi salah satu alasan masyarakat mengkonsumsi frozen food. Tujuan kajian ini guna melihat tahapan pengambilan keputusan pembelian produk frozen food pada konsumen di Kota Makassar. serta mengetahui faktor yang mempengaruhinya dan juga melihat sejauh mana tingkat kepuasan pelanggan atas produk frozen food di Kota Makassar. Analisis yang dipakai pada kajian ini yaitu analisis deskriptif, analisis regresi linier berganda, dan CSI. Hasil kajian ini, pada proses pengambilan keputusan pembelian produk frozen food di Kota Makassar terdiri atas lima tahap. Hasil analisis regresi linier berganda, didapati bahwa variabel pendidikan, pendapatan, keluarga, jarak, harga, rasa, kemasan, daya tahan, dan praktis berpengaruh terhadap pengambilan keputusan pembelian produk frozen food. Tetapi secara parsial, hanya variabel harga, kemasan, daya tahan, dan praktis yang berdampak besar atas pengambilan keputusan pembelian produk frozen food di Kota Makassar. Dan hasil perhitungan CSI, kepuasan pelanggan terhadap atribut produk frozen food yang di konsumsinya sebesar 81,94%, artinya konsumen merasa sangat puas.

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Rahman, Nihaal, Kazue Ishitsuka, Aurélie Piedvache, Hisako Tanaka, Nobuko Murayama und Naho Morisaki. „Convenience Food Options and Adequacy of Nutrient Intake among School Children during the COVID-19 Pandemic“. Nutrients 14, Nr. 3 (31.01.2022): 630. http://dx.doi.org/10.3390/nu14030630.

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The COVID-19 pandemic has caused changes in the family food environment, resulting in more families relying on convenience food options. This study aimed to investigate diet quality by convenience food options (namely instant, frozen, and take-out foods) among Japanese school children during the COVID-19 pandemic. We examined the relationship between the frequency of consumption of convenience food options and nutritional status of the school children. The participants (671 children, 10–14 years old) were chosen to form a nationally representative sample of the Japanese population. Using questionnaires completed by the participants’ guardians, information was collected on the frequency of instant, frozen, and take-out food consumption. Habitual food and nutrient intake were collected using a validated food frequency questionnaire, completed by the children with help from their guardian(s). “Frequent” consumption was defined as consumption of instant, frozen, and/or take-out foods on more than 5 days per week. Using 19 nutrients and their respective dietary reference intake (DRI) values, an index was created to label each child’s nutrient intake as “Adequate”, “Inadequate”, “Excess”, or “Deficient.” Compared to children with non-frequent consumption, school children with frequent instant food consumption had significantly higher rates of inadequate nutrient intake (risk ratio (RR) = 3.0 [95% CI: 1.6–5.6]) and excess nutrient intake (RR = 2.3 [95% CI: 1.3–4.2]), while school children with frequent take-out food consumption had significantly higher rates of inadequate nutrient intake (RR = 2.1 [95% CI: 1.3–3.3]). There were no significant differences for children with frequent frozen-food intake. These associations did not change when adjusting for sociodemographic factors. Our results suggest that the frequent consumption of instant or take-out foods among school children results in non-adequate nutritional intake.

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Journal, Baghdad Science. „Microbiological Examination of some ImportedCanned and Frozen Foods“. Baghdad Science Journal 5, Nr. 2 (01.06.2008): 237–42. http://dx.doi.org/10.21123/bsj.5.2.237-242.

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A number of juices, jams, canned foods and frozen fishes available in local markets were inspected with respect to microbial contamination. We have determined the total viable bacterial cell counts in these samples and the number of g(-) lactose fermentors as a bacterial indicator of food spoilage. The results indicated that most of the food items inspected, were contaminated with large numbers of different species of g(-) ,g(+), yeast and fungi and some were contained more than the maximum permissible number of pathogenic g(-) enteric E-coli, which render these food items unsafe for human consumption.

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Endah, Agustin, und Indah Handaruwati. „Pengaruh Pengetahuan, Motivasi Dan Kepercayaan Konsumen Terhadap Pembelian Produk Frozen Food Homemade“. Business Innovation and Entrepreneurship Journal 4, Nr. 1 (28.02.2022): 12–17. http://dx.doi.org/10.35899/biej.v4i1.354.

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Abstract -- The COVID-19 pandemic has had an impact on all areas of business. Some product demand decreased, but frozen food product demand actually experienced a significant increase. There are many factors that cause consumers to choose frozen food products as a consumption choice during a pandemic. This study aims to provide empirical evidence of the influence of factors of product knowledge, motivation and consumer confidence on purchasing decisions of Frozen Food products. The sample in this study was 100 people who were selected based on the purposive sampling method. The results of this study partially show that product knowledge has a significant effect on the purchase of frozen food products at home. Consumers know the product because they have bought it before and based on information from other parties, the consumer motivation variable influences the decision to purchase frozen food at home because it has practicality and ease of presentation motivation and the consumer trust variable has a significant effect even though this product is a home product but consumers believe it is clean and healthy. These three independent variables have a simultaneous effect on purchasing decisions for home frozen food products. Abstrak -- Pandemi Covid 19 berdampak pada segala bidang usaha. Beberapa permintaan produk mengalami penurunan namun permintaan produk frozen food justru mengalami kenaikan yang signifikan. Banyak faktor yang menyebabkan konsumen memilih produk frozen food sebagai pilihan konsumsi di kala pandemi. Penelitian ini bertujuan memberikan bukti empiris pengaruh faktor pengetahuan produk, motivasi dan kepercayaan konsumen terhadap keputusan pembelian produk Frozen Food. Sampel dalam penelitian ini sejumlah 100 orang yang dipilih berdasarkan metode purposive sampling. Hasil penelitian ini menunjukkan secara parsial variabel pengetahuan produk berpengaruh signifikan terhadap pembelian produk frozen food rumahan. Konsumen mengetahui produk karena sudah pernah membeli sebelumnya dan berdasarkan informasi dari pihak lain, variabel motivasi konsumen berpengaruh terhadap keputusan pembelian produk frozen food rumahan karena memiliki motivasi kepraktisan dan kemudahan penyajian dan variabel kepercayaan konsumen berpengaruh signifikan meskipun produk ini merupakan produk rumahan namun konsumen percaya bersih dan sehat. Ketiga variabel bebas ini berpengaruh simultan terhadap Keputusan Pembelian produk frozen food rumahan.

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Mayanti, Yuni. „Sistem Informasi Akuntasi pada Penjualan Online Frozen Food di Bandung (Studi Kasus Penjualan Online Frozen Food Nepikabeku)“. Portofolio: Jurnal Ekonomi, Bisnis, Manajemen, dan Akuntansi 18, Nr. 2 (29.01.2022): 60–77. http://dx.doi.org/10.54783/portofolio.v18i2.215.

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This article aims to find out how the accounting information system for frozen food online sales in Nepikabeku. The research method used is a qualitative method with an observation approach and direct interviews. The data presented is in the form of a descriptive narrative that seeks to clearly describe the events related to the accounting information system on frozen food online sales in Nepikabeku. The data analysis technique was carried out by means of the researcher's interpretation of the data obtained and data reduction by drawing conclusions. The results and discussion show that based on the results and discussion, the author can conclude that the accounting information system on frozen food online sales in Nepikabeku has not been noticed because the business has just been initiated so that the recording is done manually. However, recording is not carried out routinely so that sometimes there are missed records or records that are not in accordance with sales, causing discrepancies. For this reason, it requires procedures from the cycle of cash receipts, cash payment, inventories, salary and human resources as well as the presentation of financial reports as well as documents and internal controls to help Nepikabeku's business continuity be better.

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Zou, Jian, Jie Zeng und Hai Yan Gao. „Application of Food Additives in Frozen Buckwheat Dumpling“. Advanced Materials Research 554-556 (Juli 2012): 1526–29. http://dx.doi.org/10.4028/www.scientific.net/amr.554-556.1526.

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The quality of frozen Buckwheat dumpling may be affected by the raw materials, processing technology or other factors. Collapsed degree, frozen cracking rate and other sensory quality were the main problem during processing. The food additives were usually used to improve the quality of frozen dumpling. In this paper, the best formula of monoglycerides, xanthan gum, CMC, and the buckwheat flour were determined by the single factor experiments and orthogonal test. The results showed that the optimal formula was CMC 0.3%, xanthan gum 0.15%, monoglycerides 0.3% and buckwheat flour 30%. Under this best formula the collapsed degree, frozen cracking rate had been greatly reduced and the sensory quality improved.

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Popov-Raljić, Jovanka, S. Popov, Djurdjica Kelemen-Mašić und Natalija Džinić. „Some quality characteristics of frozen sauces made withPolyporus squamosus“. Food / Nahrung 40, Nr. 4 (1996): 218–21. http://dx.doi.org/10.1002/food.19960400412.

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Martindale, Wayne. „The potential of food preservation to reduce food waste“. Proceedings of the Nutrition Society 76, Nr. 1 (14.06.2016): 28–33. http://dx.doi.org/10.1017/s0029665116000604.

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While we state it seems unthinkable to throw away nearly a third of the food we produce, we still continue to overlook that we are all very much part of this problem because we all consume meals. The amount of food wasted clearly has an impact on our view of what we think a sustainable meal is and our research suggests food waste is a universal function that can help us determine the sustainability of diets. Achieving sustainability in food systems depends on the utilisation of both culinary skills and knowledge of how foods make meals. These are overlooked by the current food waste debate that is concerned with communicating the problem with food waste rather than solutions to it. We aim to change this oversight with the research presented here that demonstrates the need to consider the role of food preservation to reduce food waste and the requirement for new marketing terms associated with sustainability actions that can be used to stimulate changes in consumption behaviours. We have chosen frozen food to demonstrate this because our research has shown that the use of frozen foods results in 47 % less household food waste than fresh food categories. This has created a step-change in how we view food consumption and has stimulated consumer movements that act across different products and supply chains to enable the consumption of the sustainable meal.

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Blanshard, J. M. V. „World frozen foods in AD 2000 international frozen food association seminar 22–23 May 1986, Vevey, Switzerland“. International Journal of Refrigeration 10, Nr. 1 (Januar 1987): 57–58. http://dx.doi.org/10.1016/0140-7007(87)90098-3.

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Kataoka, Ai, Hua Wang, Philip H. Elliott, Richard C. Whiting und Melinda M. Hayman. „Growth of Listeria monocytogenes in Thawed Frozen Foods“. Journal of Food Protection 80, Nr. 3 (16.02.2017): 447–53. http://dx.doi.org/10.4315/0362-028x.jfp-16-397r.

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ABSTRACT The growth characteristics of Listeria monocytogenes inoculated onto frozen foods (corn, green peas, crabmeat, and shrimp) and thawed by being stored at 4, 8, 12, and 20°C were investigated. The growth parameters, lag-phase duration (LPD) and exponential growth rate (EGR), were determined by using a two-phase linear growth model as a primary model and a square root model for EGR and a quadratic model for LPD as secondary models, based on the growth data. The EGR model predictions were compared with growth rates obtained from the USDA Pathogen Modeling Program, calculated with similar pH, salt percentage, and NaNO2 parameters, at all storage temperatures. The results showed that L. monocytogenes grew well in all food types, with the growth rate increasing with storage temperature. Predicted EGRs for all food types demonstrated the significance of storage temperature and similar growth rates among four food types. The predicted EGRs showed slightly slower rate compared with the values from the U.S. Department of Agriculture Pathogen Modeling Program. LPD could not be accurately predicted, possibly because there were not enough sampling points. These data established by using real food samples demonstrated that L. monocytogenes can initiate growth without a prolonged lag phase even at refrigeration temperature (4°C), and the predictive models derived from this study can be useful for developing proper handling guidelines for thawed frozen foods during production and storage.

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Rindiani, Rindiani, und Galih Purnasari. „Peningkatan Keterampilan Pembuatan Frozen Food Bagi Anggota Dharma Wanita Persatuan Pemerintahan Kabupaten Jember“. Journal of Community Development 3, Nr. 2 (10.06.2022): 89–96. http://dx.doi.org/10.47134/comdev.v3i2.69.

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Shrimp and pumpkin are local foods in Jember Regency which can be processed into food products such as dumplings and donuts. These products can be processed into frozen food. Frozen food has the opportunity to be a business to improve family welfare. Women also play a role in improving the welfare of their families. Training and demonstrations in making frozen food dumplings from shrimp and donuts from pumpkin were conducted to women who are members of Dharma Wanita Persatuan Jember Regency. All participants were able to make shrimp dumplings and pumpkin donuts well. The next training plan is packaging techniques training using a vacuum sealer, so that participants can pack their homemade products in good packaging, do not leak and have high durability when marketed. Participants also need training on how to market products so that the rproducts can be well absorbed by the market.

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Winkler, Megan R., Kathleen M. Lenk, Darin J. Erickson, Caitlin E. Caspi und Melissa N. Laska. „Longitudinal Fruit and Vegetable Sales in Small Food Retailers: Response to a Novel Local Food Policy and Variation by Neighborhood Socioeconomic Status“. International Journal of Environmental Research and Public Health 17, Nr. 15 (29.07.2020): 5480. http://dx.doi.org/10.3390/ijerph17155480.

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Small food retailers, including corner/convenience stores, pharmacies, gas-marts, and dollar stores, have historically stocked limited fruits and vegetables, though this may be changing. We examined increases in sales, customer purchasing, and stocking of fresh and/or frozen fruits and vegetables in small food stores over time and in relation to: (a) a local food policy (the Minneapolis Staple Foods Ordinance) and (b) neighborhood socioeconomic status (SES). We used longitudinal data (2014–2017) from 147 randomly-sampled stores in Minneapolis/St. Paul, USA, collected using interviewer-administered manager surveys (measuring sales and stocking) and customer intercepts/observations (measuring purchasing, n = 3039). The local policy required Minneapolis stores to meet minimum stocking standards for fresh/frozen produce and other healthy foods. No ordinance existed in St. Paul. Mixed regression models examined overall change over time and change by city and neighborhood SES. We observed significant increases over time (p < 0.05) in sales and purchasing of fresh fruit and in stocking of fresh fruit, frozen fruit, and frozen vegetables. We did not identify consistent statistical evidence for differential change in sales, purchasing, or stocking by city or neighborhood SES. Key study findings suggest limited differential effects of the local ordinance and/or neighborhood SES. However, findings also indicate significant time trends for some products, including consistent improvements in sales, customer purchasing, and stocking of fresh fruit. Given the ready-to-eat convenience of many fresh fruits and their broad appeal, fresh fruit appears a promising target for advancing the healthfulness of small food retailers.

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Truchado, Pilar, María I. Gil, Ania Pino Querido-Ferreira, Cecilia López Capón, Avelino Álvarez-Ordoñez und Ana Allende. „Frozen Vegetable Processing Plants Can Harbour Diverse Listeria monocytogenes Populations: Identification of Critical Operations by WGS“. Foods 11, Nr. 11 (25.05.2022): 1546. http://dx.doi.org/10.3390/foods11111546.

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Frozen vegetables have emerged as a concern due to their association with foodborne outbreaks such as the multi-country outbreak of Listeria monocytogenes serogroup IVb linked to frozen corn. The capacity of L. monocytogenes to colonize food-processing environments is well-known, making the bacteria a real problem for consumers. However, the significance of the processing environment in the contamination of frozen foods is not well established. This study aimed to identify potential contamination niches of L. monocytogenes in a frozen processing plant and characterize the recovered isolates. A frozen vegetable processing plant was monitored before cleaning activities. A total of 78 points were sampled, including frozen vegetables. Environmental samples belonged to food-contact surfaces (FCS); and non-food-contact surfaces (n-FCS). Positive L. monocytogenes samples were found in FCS (n = 4), n-FCS (n = 9), and the final product (n = 1). A whole-genome sequencing (WGS) analysis revealed two clusters belonging to serotypes 1/2a-3a and 1/2b-3b). The genetic characterization revealed the presence of four different sequence types previously detected in the food industry. The isolate obtained from the final product was the same as one isolate found in n-FCS. A multi-virulence-locus sequence typing (MVLST) analysis showed four different virulence types (VT). The results obtained highlight the relevant role that n-FCS such as floors and drains can play in spreading L. monocytogenes contamination to the final product.

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Vaughan, Adam. „Did the virus come from frozen food?“ New Scientist 249, Nr. 3322 (Februar 2021): 10. http://dx.doi.org/10.1016/s0262-4079(21)00258-x.

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Giannakourou, Maria, und Petros Taoukis. „Changes during Food Freezing and Frozen Storage“. Foods 10, Nr. 11 (21.10.2021): 2525. http://dx.doi.org/10.3390/foods10112525.

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PHAM, Q. T. „Calculation of Bound Water in Frozen Food“. Journal of Food Science 52, Nr. 1 (Januar 1987): 210–12. http://dx.doi.org/10.1111/j.1365-2621.1987.tb14006.x.

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Wang, Shaoyun. „Handbook of Frozen Food Processing and Packaging“. Trends in Food Science & Technology 29, Nr. 1 (Januar 2013): 80–81. http://dx.doi.org/10.1016/j.tifs.2012.07.001.

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Fikiin, Kostadin. „Handbook of frozen food processing and packaging“. International Journal of Refrigeration 30, Nr. 4 (Juni 2007): 745–46. http://dx.doi.org/10.1016/j.ijrefrig.2006.08.002.

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Kristiandi, Kiki, Diah Mahmuda, Nurul Fatimah Yunita und Maryono Maryono. „Pendampingan Pembuatan Dan Pengemasan Frozen Food Pada Ibu Rumah Tangga“. To Maega : Jurnal Pengabdian Masyarakat 5, Nr. 2 (29.04.2022): 216. http://dx.doi.org/10.35914/tomaega.v5i2.1037.

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Frozen food atau olahan pangan beku merupakan pangan praktis dan digemari oleh semua kalangan masyarakat. Keunggulan dari frozen food yaitu memiliki umur simpan yang lama, proses pembuatannya yang mudah dan juga proses untuk memasaknya cukup singkat. Frozen food merupakan salah satu pergeseran pola konsumsi akibat gaya hidup. Tujuan dilakukannya pendampingan ini adalah untuk meningkatkan pemahaman ibu rumah tangga dalam pengolahan pangan dan dapat pula menjadi sebuah solusi pemberian makanan pada rumah tangganya, selain itu pula dapat menjadi sebuah peluang usaha untuk dapat dikembangkan. Peserta dalam pendampingan ini merupakan ibu rumah tangga yang berjumlah 16 peserta. Teknik pengambilan peserta ini adalah dengan melakukan penyebaran brosur pelatihan pada masyarakat dan selanjutnya mendaftar melalui online kemudian dibentuk group whatsup agar memudahkan dalam berkomunikasi dan berbagi informasi satu dengan yang lain. Kegiatan lain yang dilakukan diberikan pula teknik pengemasan dengan menggunakan sealer. Jenis kemasan yang diguanakan dalam pendampingan ini adalah plastik Polipropilena (PP), untuk memudahkan proses dibuatkan pula buku panduan dalam pengolahan frozen food. Berdasarkan hasil yang didapatkan selama pendampingan dengan menggunakan metode wawancara langsung bahwa ibu rumah tangga tertarik dan antusias dalam pembuatan frozen food. Untuk pemahaman frozen food pada ibu rumah tangga dikategorikan baik (87%), sedangkan sisanya (13%) tidak baik. Namun peserta tidak pernah melakukan olahan frozen food. Pendampingan ini diharapkan dapat memberikan kontribusi terhadap pemahaman ibu rumah tangga untuk membuat pangan sehat dan mudah dalam pembuatannya, selain itu pula dapat membuka peluang usaha rumah tangga agar memberikan pendapatan lebih.

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Wicaksana, Wildan Radista, Bella Paramastri und Helmina Ardyanfitri. „Purchase Intention Produk Frozen Food Berdasarkan Perceived Quality Dan Price Fairness“. Jurnal Manajemen dan Inovasi (MANOVA) 4, Nr. 1 (30.01.2021): 1–12. http://dx.doi.org/10.15642/manova.v4i1.382.

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Penelitian ini bertujuan untuk menguji pengaruh persepsi kualitas (Perceived Quality) dan kewajaran harga (Price Fairness) terhadap minat beli (Purchase Intention) pada produk frozen food. Populasi dari penelitian ini adalah konsumen yang berada di Surabaya. Sampel dari penelitian adalah 60 orang konsumen yang pernah melakukan pembelian frozen food. Metode penelitian yang digunakan adalah kuantitatif dengan teknik Analisa statistika yang digunakan dalam penelitian adalah SEM-PLS (Structural Equation Modeling-Partial Least Square). Hasil penelitian menunjukkan bahwa terdapat hubungan/pengaruh positif antara perceived quality dengan price fairness dan perceived quality dengan purchase intention, sedangkan tidak ada hubungan/pengaruh antara price fairness dan purchase intention. Pengaruh yang paling kuat adalah perceived quality terhadap price fairness. Sehingga konsumen menilai perceived quality merupakan hal yang penting bagi produk frozen food dan minat beli konsumen terhadap produk frozen food tidak ditentukan oleh price fairness. Keywords: Covid 19; Frozen Food; Perceived Quality; Price Fairness; Purchase Intention

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Hamilton, Shane. „The Economies and Conveniences of Modern-Day Living: Frozen Foods and Mass Marketing, 1945–1965“. Business History Review 77, Nr. 1 (2003): 33–60. http://dx.doi.org/10.2307/30041100.

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American frozen foods were originally considered a luxury product; the industry did not develop a mass market until the late 1940s. Only a few years after achieving mass-market sales, however, frozen-food producers tried to segment the market in order to increase profits. This change was partly the result of internal factors, such as technological developments and interfirm competition. The new marketing strategy also hinged on industry executives' shifting conception of the ideal consumer. Frozen-food marketers of the early 1950s envisioned themselves as providing the good life at a low cost to “average” Americans. When profits slowed in the late 1950s, they designed a variety of new products for groups according to their race, age, and class.

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