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Dissertations / Theses on the topic 'Frozen food'
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Hwang, Chang-Hwan. "Modeling of mechanical properties for frozen pastry dough /." free to MU campus, to others for purchase, 1997. http://wwwlib.umi.com/cr/mo/fullcit?p9841153.
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盧焯婷 and Cheuk-ting Lo. "The influence of hydrocolloids on frozen food stability." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2001. http://hub.hku.hk/bib/B31226401.
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Lo, Cheuk-ting. "The influence of hydrocolloids on frozen food stability /." Hong Kong : University of Hong Kong, 2001. http://sunzi.lib.hku.hk/hkuto/record.jsp?B23621461.
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Smith, Rebecca Alice. "The identification of traits influencing frozen food properties." Thesis, University of Nottingham, 2014. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.716369.
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Sustainability and health within food manufacture is high on the agenda of many food companies, without compromising the quality or nutritional value of the products. The use of fruit and vegetables as a source of raw materials to replace in whole or in part some of the current 'white powder' ingredients within food products is one of the ways this can be achieved. The aim of this work was to investigate the relationship between fruit cell wall structure and functionality in frozen food products such as ice cream either as a structuring agent in puree form or as whole fruit pieces. The two stands of this project were investigated by screening populations of tomato; the accepted model for studies on fleshy fruit. These included a set of 76 Solarium pennellii introgression lines, five genetically modified lines with reduced levels of specific cell wall enzymes, and several naturally occurring ripening mutants. An initial high throughput screen was used to elucidate extremes of the populations for structuring (puree) and structural (frozen texture) traits. Selected lines were then used to identify the biochemical and genetic basis for the enhanced frozen properties. Lines with improved ice cream structuring properties were found in both the introgression and ripening mutant sets. The mechanism behind improved structuring was found to be a physical trait linked to the type and size of solids in both parental backgrounds. The ratio of the cell wall enzymes polygalacturonase and pectin methylesterase, directly influenced the frozen and thawed texture of fruit pieces. However, the parental background had a bigger influence upon frozen texture than the effects of the levels of cell wall enzymes on the tissue ultrastructure.
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Miri, Leila. "Business plan for the frozen food industry in Morocco." Thesis, Massachusetts Institute of Technology, 2011. http://hdl.handle.net/1721.1/65810.
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Thesis (S.M.)--Massachusetts Institute of Technology, Sloan School of Management, 2011.Cataloged from PDF version of thesis.
Includes bibliographical references.
In this thesis, I develop a business plan for a frozen food company (Chiwate) that will operate in Morocco. Until very recently, the frozen food product-line in Morocco was very restricted. However, recent demographic and legal changes are very likely to result in huge changes in the industry in the upcoming years. Chiwate's objective is to benefit from this change and to establish a strong brand in the sector, and in particular in the niche of traditional Moroccan frozen food. The business plan is structured in five main sections. In the first part, I detail the market opportunity for the company through an analysis of the recent changes and the market growth, the needs of the target customers, as well as the competitors' positioning. I then focus on the operational issues, which are product development and manufacturing. I also develop the marketing and sales strategy of Chiwate, including the sales tactics, the choice of the distribution channels the hiring plan for the first few years. The last section of the business plan presents the financial projections along with the assumptions on which the forecasts are based.
by Leila Miri.
S.M.
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Ahlepil, Erik, and Joel Björck. "Evaluating Distribution Structures for Overseas Export of Frozen Food." Thesis, Linköpings universitet, Logistik- och kvalitetsutveckling, 2016. http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-129208.
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The meat producers of the western world needs to develop their export organizations and to streamline their physical distribution in order to take new market shares on the fast growing overseas markets. HKScan is one of those meat producing companies, the group has businesses in Finland, Sweden, Denmark and the Baltic countries. A part of their sales goes frozen on overseas export by container sea freight. Lately the logistics management of HKScan has been interested in investigating the effects of centralizing the physical distribution for the overseas export from Sweden and Denmark. This leads to the purpose of this study, which is: “For HKScan, develop and apply a model that evaluates distribution structures for overseas export of frozen food regarding total cost, delivery service, environmental impact and regulations.” The case study included comparison between the current distribution structure for HKScan and three pre-determined scenarios. The current setup consists of multiple warehouses in both countries. In the first scenario the distribution structure is centralized to include one warehouse per country. In the second scenario, the total export flow of products from both Sweden and Denmark is redirected and centralized to one warehouse in Denmark. In the third scenario, the total export flow of products from both Sweden and Denmark is instead redirected and centralized to one warehouse in Sweden. To evaluate and compare the different distribution structures a general model was first created by combining different theoretical models and adapting them to the context of overseas distribution for frozen food. The study then included the three phases of developing the model to fit the case company, applying the model on the case company and then to finally evaluating the model. The resulting model, which was the outcome of the development process, can be seen below. The model illustrates the different included elements. By then applying the model onto the case company, HKScan, it was found that a centralization to a joint warehouse in Denmark would make total cost savings of several percents. In addition, this scenario would increase the total service level. However, the environmental impact would be increased due to long cross-border road transport distances and longer land and sea transports from the warehouse. In addition, it was not possible to fully investigate whether such a distribution would be possible from a regulatory point of view. A centralization in each country would have minor regulatory issues, it would lead to the smallest environmental impact and have a slight increase in service levels as well as a reduction for the total cost of one percent. The evaluation of the model showed that it produces reasonable results with the regulatory elements being the hardest to evaluate for the different scenarios. Regarding the detail level, the veterinary element could be accounted for by the warehousing element and the sea freight element split into transport from warehouse to domestic port and sea freight from domestic port to the destination port. The box-model, containing twelve elements, can be seen as generalizable for evaluating distribution structures in similar contexts, Overseas export of frozen food. However, the calculation performed within the model do probably only apply to the specific scenarios in the study.
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Kataoka, Ai. "Growth of Listeria monocytogenes in thawed frozen foods." Thesis, Kansas State University, 2011. http://hdl.handle.net/2097/8857.
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Master of ScienceFood Science Institute -- Animal Science & Industry
Daniel Y.C. Fung
In February 2008, the FDA released a draft Compliance Policy Guide (CPG) on Listeria monocytogenes and proposed that ready-to-eat (RTE) foods that do not support the growth of L. monocytogenes may contain up to 100 CFU/g of this pathogen. Frozen foods such as ice cream fall in that category since they are consumed in the frozen state. However, other frozen foods, such as vegetables and seafood that are thawed and served at salad and food bars, may support the growth of Listeria and would not be allowed to contain 100 CFU/g according to the draft CPG. In the current study, growth curves were generated for L. monocytogenes inoculated onto four thawed frozen foods - corn, green peas, crabmeat, and shrimp - stored at 4, 8, 12, and 20ºC. Growth parameters, lag phase duration (LPD), and exponential growth rate (EGR) were determined using a two-phase linear growth model and the Square Root Model. The results demonstrated that L. monocytogenes has a very short LPD on these thawed frozen foods during refrigerated storage and that there would be several orders of magnitude of growth (i.e., more than 1.7 log increase at 4 ºC) of the organism before the product is found to be organoleptically unacceptable. Although it would not be possible to take advantage of any extended lag phase duration caused by freeze injury to the organism, frozen foods containing less than 100 CFU/g of L. monocytogenes that are thawed, or thawed and cooked, and then consumed immediately, should not represent a public health hazard.
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Saad, Zoubeir. "Simulation of temperature history and estimation of thermal properties of food materials during freezing." Diss., This resource online, 1994. http://scholar.lib.vt.edu/theses/available/etd-02132009-170810/.
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Jayaweera, Vinodini. "The survival of Vibrio parahaemolyticus during the production of cooked frozen prawns." Thesis, University of Reading, 1992. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.306183.
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Galinson, Stephanie A. "From Frozen Turkeys to Legislative Wins: How Food Banks Put Advocacy on The Menu." Scholarly Commons, 2018. https://scholarlycommons.pacific.edu/uop_etds/3118.
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U.S. food banks emerged thirty years ago as part of a temporary, charitable food assistance safety net to address government welfare shortfalls. Over time their size and scope expanded significantly alongside growing food insecurity. As government entitlement programs continue to erode, the ensuing institutionalization of food banks secured their future. Yet scholars such as sociologist Janet Poppendieck argued over twenty years ago that these charitable programs inadvertently prevent the government from reassuming responsibility by providing the public the illusion of a solution despite their inability to adequately meet the need. This research argues that food bank advocacy can be used to reduce hunger and address its root cause—poverty. A case study analysis of the advocacy programs of the San Francisco-Marin and Alameda County Community Food Banks describes how their advocacy work, in practice, addresses both Poppendieck’s and contemporary food bank critiques. This analysis illustrates how both case study organizations built their advocacy programs on a foundation of public food program outreach—redirecting their clients to government programs—but now affect change through divergent approaches. San Francisco employs a top-down government system reform and technical assistance model. Alameda’s bottom-up social justice model reaches past food programs to broader anti-poverty advocacy. In the process, both food banks have positioned themselves as models for their peers and as bridges connecting food assistance scholarship to public policy and practice.
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Zhu, Songming 1961. "Phase transition studies in food systems during high pressure processing and its applications to pressure shift freezing and high pressure thawing." Thesis, McGill University, 2004. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=84862.
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High-pressure (HP) depresses the phase-transition point of water especially in the case of ice-I (down to -21°C at about 210 MPa). This phenomenon has several potential advantages in food processing applications, such as pressure shift freezing (PSF) and HP thawing. However, scientific knowledge available in this area is still relatively limited. The main objectives of this research were to investigate the phase-transition behavior of foods under pressure processing in the context of PSF and HP thawing techniques and to evaluate their impact on product quality.Distilled water and fresh pork muscle were tested by a HP differential scanning calorimeter (DSC) using isothermal pressure scan (P-scan) and isobaric temperature scan (T-scan). P-scan tests showed that the phase-transition temperature (T) of pork was a function of the weighted-average pressure (P¯1--2): T = -1.17 - 0.102P¯1--2 - 0.00019 P&d1;21-2 (R2 = 0.99) that was much lower than that of pure ice. The phase-change latent heat of pork was estimated by P-scan. T-scan indicated the phase-transition point at a constant pressure, but it showed less accurate than P-scan. The ratio (Rice, %) of ice crystals formed by rapid release of pressure (P) was evaluated using the HP DSC: Rice-water = 0.115P + 0.00013P2 (R2 = 0.96) for water, and Rice-pork = 0.084P + 0.00012P2 (R2 = 0.95) for pork muscle. In the developed method, the pressure-dependent thermal properties of test materials are not required.
A preliminary study on ice-crystal formation was carried out using small gelatin gel samples frozen by conventional air freezing (CAF), liquid immersion freezing (LIF) and PSF at different pressures. The ovoid structure left from ice crystals was evaluated for area, equivalent diameter, roundness and elongation. The diameter (mean +/- S.D.) was 145 +/- 66, 84 +/- 26, 91 +/- 30, 73 +/- 29, and 44 +/- 16 mum for the treatments of CAF, LIF and PSF at 100, 150 and 200 MPa, respectively. Roundness and elongation did not show a clear trend with different freezing tests. Similar experiments using small-size Atlantic salmon (Salmo salar) resulted in the diameter of 110 +/- 41, 17 +/- 8.4, 16 +/- 8.8, 8.2.5 and 5.0 +/- 2.1 mum for CAF, LIF and PSF at 100, 150 and 200 MPa, respectively. The roundness was 0.38 +/- 0.14, 0.55 +/- 0.21, 0.57 +/- 0.18, 0.63 +/- 0.14 and 0.71 +/- 0.14 for the above treatments, respectively. (Abstract shortened by UMI.)
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MacDonald, Kinsey Elizabeth. "Analysis of Frozen Desserts Using Low-Temperature Scanning Electron Microscopy (LT-SEM)." Thesis, Clemson University, 2019. http://pqdtopen.proquest.com/#viewpdf?dispub=10982077.
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Commercial vanilla ice cream and other frozen desserts from the United States were analyzed for ice crystal length using low-temperature scanning electron microscopy (LT-SEM). Average ice crystal length was determined using multiple micrographs of each sample/product. Out of the products tested, 11 out of 15 samples had an average ice crystal length above the consumer sensory threshold limit of 55 µm. Products containing stabilizers tended to have smaller average ice crystal lengths than products without stabilizers. With a few exceptions, lower fat products tended to have larger ice crystals because there was less fat to stabilize the ice crystals. Four brands of frozen dessert were studied in detail: a super-premium ice cream (Brand P), a regular ice cream (Brand R), a dietary high protein ice cream (Brand D), and a non-dairy coconut-based frozen dessert (Brand ND). All brands were purchased from two separate supermarket supply chains (Store I and Store P) and analyzed for ice crystal size, weight loss/shrinkage, melting rate, texture, and sensory characteristics before and after being heat-shocked (HS). Brand P, R, and ND all had mean ice crystal sizes that were not significantly different when purchased from either Store I and Store P. The mean ice crystal size increased after HS for all brands except Brand ND. Brand D and Brand P had the highest melting rates, while Brand ND had a much lower melting rate than the other brands tested. Brand ND had a slight decrease in the average ice crystal size and had a decrease in peak force/hardness after HS, while all other brands had an increase in average ice crystal size and an increase in peak force/hardness after HS. Significance was determined using α = 0.05 for all sensory data. The iciness attribute was found to be significantly affected by both brand and HS and an increase in ice crystal size corresponded with an increase in iciness for most samples. The use of stabilizers and emulsifiers in the brands affected various melting characteristics. Additional research is needed on non-dairy frozen desserts and how their physical and sensorial properties are affected by heat-shock.
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Wickramasinghe, Anita Elizabeth. "Influence of Freezing and Thawing Methods on Textural Quality of Thawed FrozenPotato Slices." The Ohio State University, 2014. http://rave.ohiolink.edu/etdc/view?acc_num=osu1406116697.
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Mylona, Zoi. "Experimental and computational study to improve energy efficiency of frozen food retail stores." Thesis, Brunel University, 2017. http://bura.brunel.ac.uk/handle/2438/15659.
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Trends such as online shopping, fast pace of lifestyle and wellness issues are key drivers for consumers' preferences of shopping activities and product selection. There is evidence that food retail has shifted towards smaller in size stores and ready meals or food products which require less time for cooking. In fact, the frozen food market has increased recently and is projected to rise by 27% by 2020. This study focuses on energy efficiency of small size frozen food supermarkets. The investigation started with in-situ monitoring of energy use and environmental conditions in two frozen food stores with different HVAC but same refrigeration systems and store operation schedules. A dynamic thermal model of frozen food stores was developed using EnergyPlus and validated using the monitored data. The model takes into account interlinked heat exchanges between building, HVAC and refrigeration systems and was used to investigate energy efficiency improvements. Two HVAC systems were examined; coupling heating, air-conditioning and ventilation (coupled system) and separating heating and air-conditioning from ventilation (decoupled system). A number of refrigeration systems (remote, centralised, cascade, transcritical CO2 booster) and working fluids were investigated. Analysis of the monitored data has shown that energy use of frozen supermarkets is at the upper range of published supermarkets energy use benchmarks (1085 kWh/m2/annum). It was also shown that sales area temperature is highly affected by HVAC controls, refrigeration equipment and transient customers' pattern. The computational study has identified energy performance of sub-systems and their interactions. Results indicate that 61% of total energy use is due to the refrigeration system while HVAC and lighting are the next most energy intensive systems. Apart from lighting upgrade to LED which offers high energy savings (23%), energy efficiency can be improved for both coupled and decoupled HVAC systems by incorporating night ventilative cooling and operating remote LT cabinets with lower ambient temperature. Night ventilative cooling can lead to reduction of 3.6% in total energy use. Centralised refrigeration systems change the heating/cooling balance and can reduce the total energy use by up to 20% for a CO2 centralised system. The results of this research project are a contribution towards better understanding of energy use in food dominant supermarkets and their energy savings potential.
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Hsu, Chuan-liang. "Influence of cooling rate on glass transition temperature and starch retrogradation during low temperature storage /." free to MU campus, to others for purchase, 1998. http://wwwlib.umi.com/cr/mo/fullcit?p9924889.
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Chen, Wei. "Analysis of mass transport properties of plant cells by confocal microscopy and imaging techniques /." free to MU campus, to others for purchase, 1999. http://wwwlib.umi.com/cr/mo/fullcit?p9953850.
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Österberg, Viktor. "Transportation demands : of chilled and frozen groceries." Thesis, Luleå tekniska universitet, Institutionen för ekonomi, teknik och samhälle, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:ltu:diva-72940.
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Today focus on the environemnt is bigger than ever before. UN writes in their climate agenda that they by 2030want to cut the food waste per capita in half. There are strict regulations today regarding how food needs to betransported and stored, but as soon as the consument takes, for example, milk from the frigde at a store there areonly a few guidelines about how the product should be stored. If a chilled or frozen product is not kept insidethe range of the given temperature, a microbilogical growth will begin. This leads to that the food goes bad or,in worst case, that the consumer gets poisoned. There is a change happening today in how the consumers shoptheir food and more focus is layed upon the customer to handle their grocery shopping by themselves. This project focuses on developing a solution that will help the consumer to keep their food at the right temperatureduring an extended period of time. The project is carried out in Stockholm during 20 weeks in collaborationwith IKEA of Sweden in Älmhult. The target group in this project is IKEA’s broad customer group.With help from a Human Centered Design process this project goes through the three phases; inspiration,ideation and implementation. The project has been formed with interaction through workshops with differentexternal actors like users and focus groups. The ideation resulted in four simpler concepts that verged in to twothrough external decision making with supervisors from IKEA of Sweden. During the project, the prototypeshave been used together with users to evaluate the usability of the concepts. The result consists of two concepts; Behålla and Blåsa, that are aimed to meet two different users that hasbeen identified through surveys and interviews. Behålla is a smaller product that is target towards the user thatbrings food with them to work or school, also to those who buys less groceries at the store. Blåsa is, in contrastto Behålla, a bigger product that is targeted towards the customers that buys a bigger set of chilled and frozengroceries. Additionally four color variations has been created to offer IKEA alternative executions. These conceptsare visualized with renderings through Adobe Illustratior. With these concepts IKEA can enlarge theirsustainability profile and offer their customers two new products to keep their chilled and frozen foods cold.Fokus på miljön är idag större än någonsin. FN skriver i sin klimat agenda att de till 2030 siktar på att halveramatsvinnet per capita. Idag finns det hårda regleringar om hur livsmedel ska transporte-ras och förvaras, menfrån den sekund konsumenten tar ut exempelvis ett mjölkpaket ur kyldisken finns det bara få riktlinjer om hurprodukten bör förvaras. Om en kyld eller fryst produkt inte hålls inom det angivna temperaturspannet skerdet en ökning i den mikrobiologiska tillväxten i livsmed-let. Detta leder i sin tur att matvaran blir dålig eller, ivärsta fall, att konsumenten blir förgiftad. Idag sker det också en förändring i hur konsumenterna handlar sinalivsmedel och allt större vikt läggs på att konsumenten för sig själv ska genomföra sitt köp. Detta projekt fokuserar på att utveckla en lösning som ska hjälpa konsumenten att hålla sina matvaror tempereradeunder en viss tid. Projektet är genomfört i Stockholm under 20 veckor i samarbete med IKEA ofSweden i Älmhult. Målgruppen i detta projekt är den breda kundgrupp som IKEA erhåller. Med hjälp av enanvändarcentrerad designprocess går det här projektet genom de tre designfaserna; inspiration, idégenereringoch slutligen implementering. Projektet har formats av interaktion genom workshops med olika externa aktörerså som användare och fokusgrupper. Idégenereringsfasen resulterade i fyra stycken enklare koncept somavgränsades till två genom extern beslutsfattning med handledare från IKEA of Sweden. Under projektets gånghar prototyper använts tillsammans med användare för att evaluera användarvänligheten hos koncepten. Resultatet består av två stycken koncept; Behålla och Blåsa, som är ämnade att möta två olika kundgrupper somhar identifierats genom enkäter och intervjuer. Behålla är en mindre produkt som riktar sig till de användaresom tar med sig matlåda till jobbet eller skolan samt till dem som köper färre matvaror i butiken. Blåsa är, ikontrast till Behålla en större produkt, skapad med fokus på de kunder som köper fler kylda och frysta matvaror.Utöver detta har fyra färgvariation skapats av produkterna för att erbjuda IKEA alternativa utföranden. Dessakoncept är visualiserade med hjälp av renderingar som har gjort i Adobe Illustrator. Med dessa koncept kanIKEA utöka sin hållbarhets profil och erbjuda sina kunder två nya produkter för att hålla deras kylda och frystamatvaror kalla.
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Caminiti, Jeff Thomas Caminiti. "Influence of Storage Temperature on Changes in Frozen Meat Quality." The Ohio State University, 2018. http://rave.ohiolink.edu/etdc/view?acc_num=osu1532021659638583.
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Frelka, John Charles. "Changes in Protein-Water Dynamics Impact the Quality of Chicken Meat Post Freezing." The Ohio State University, 2017. http://rave.ohiolink.edu/etdc/view?acc_num=osu1489586704966484.
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Zhou, Qinfan. "Influence of the Freezing Process on Quality Retention of Frozen Tomato Slices." The Ohio State University, 2016. http://rave.ohiolink.edu/etdc/view?acc_num=osu1469148143.
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Hamid, Nazimah Sheikh Abdul. "Relationships between aroma quality in juices from two frozen Scottish raspberries and thermal and enzymatic treatment in processing." Thesis, University of Strathclyde, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.287515.
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Ting, Wei-tsyi. "Studies on the death, injury, repair of injury, and the detection of Salmonella subjected to freezing and thawing /." The Ohio State University, 1986. http://rave.ohiolink.edu/etdc/view?acc_num=osu1487267546984344.
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Du, Plessis Francois. "The development of a balanced scorecard for strategic planning in a frozen vegetable processing plant." Thesis, Port Elizabeth Technikon, 2001. http://hdl.handle.net/10948/52.
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This research investigated the development of a balanced scorecard for a frozen vegetable processing plant. The balanced scorecard can be utilised as a strategic management and performance measurement system. First, an overview of the balanced scorecard concept was presented. Its four perspectives, namely financial, customer, internal business process, and learning and growth were explained. Thereafter, the process of developing a balanced scorecard was outlined and the translation of a firm’s vision into measurable objectives and targets was discussed. Finally, the literature study evaluated the development of balanced scorecards by means of selected case studies. This included an analysis of the successes and failures of balanced scorecards in practice. The research methodology consisted of: (a) A literature study to determine a framework for developing a balanced scorecard. (b) Interviews and workshops to gather the primary data required to develop a balanced scorecard. The development of a balanced scorecard for a frozen vegetable processing plant using the findings from (a) and (b) above. The following recommendations were made: · Targets and action plans should be developed for the outstanding strategic objectives of the plant, and all key performance measurements should be formalised on key performance area documents. All role players should be involved in this process. · All employees must be exposed to, and understand the plant’s vision, mission statement and the purpose of the balanced scorecard. · All employees need to understand how their actions impact on other employees and the well-being of the plant. They must have set objectives and targets that can be measured. · To increase the chance of a successful scorecard implementation, regular feedback must be provided to all employees, and managers must hold people accountable for using the system.
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Hussain, Faris A. Karim. "Evaluating frozen beef and meat packaging material exposed to low levels of ammonia gas." Thesis, Manhattan, Kan. : Kansas State University, 2009. http://hdl.handle.net/2097/1646.
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Simmons, Amber Lynn. "The Functional and Nutritional Benefits of Soy in Snack Foods." The Ohio State University, 2012. http://rave.ohiolink.edu/etdc/view?acc_num=osu1343756595.
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Xiaowei, Chen, and Wen Wen. "Heterogeneous Features of the Frozen Food Market in China : A Case Study of Heinz Guided by Integrated Marketing Philosophy." Thesis, Uppsala universitet, Företagsekonomiska institutionen, 2012. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-196607.
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Guided by integrated marketing theory, the foundation of integrated marketing is the understanding of market and customers. The first step is the utilization of marketing tools. This study analyzed the sales data from 2009 to 2011 and focused on the salience of four main marketing tools used by Heinz. Primary information and data come from inside of the company. Our analysis has shown Heinz’s profit structure, regional characteristics of the Chinese market, and the effectiveness of promotional activities. The main finding of this study is that regional factors significantly influence the company’s marketing strategy in the Chinese business environment. Also, cultural divergences do have an impact on the company’s business operations. The limitation of our study is that this data set spanning three years cannot represent the situation in the long run or holistically.
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Wampler, Brendan. "Volatile generation in bell peppers during frozen storage and thawing using selected ion flow tube mass spectrometry (SIFT-MS)." The Ohio State University, 2011. http://rave.ohiolink.edu/etdc/view?acc_num=osu1323958423.
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Seyhun, Nadide. "Modeling Of Tempering Of Frozen Potato Puree By Microwave, Infrared Assisted Microwave And Ohmic Heating Methods." Phd thesis, METU, 2008. http://etd.lib.metu.edu.tr/upload/12609666/index.pdf.
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The main purpose of this thesis is to develop a model that can predict the temperature profile inside a frozen food sample during microwave tempering and infrared assisted microwave tempering processes. Another goal of the study is to compare the tempering time of frozen foods by using microwave, infrared assisted microwave, and ohmic heating methods. Frozen potato puree was used as the food sample for all studies.
Three different microwave power levels (30%, 40%, and 50%) were used for microwave tempering studies. Three different microwave power levels (30%, 40%, and 50%) and three different infrared power levels (10%, 20%, and 30%) were
combined for infrared assisted microwave tempering. As a control, tempering was done by keeping the sample at 4°C. The increase in microwave power level and infrared power level reduced tempering time in infrared assisted microwave tempering. For the ohmic tempering studies, three different frequencies (10 kHz, 20 kHz, and 30 kHz) and three different salt contents (0.50%, 0.75%, and 1.00%) were used. The increase in frequency of ohmic heating and salt content also decreased tempering times. Microwave tempering and infrared assisted microwave tempering of frozen foods were simulated by using finite difference method. For this purpose, the change in heat capacity and the dielectric properties of frozen potato puree with respect to time were measured. The temperature distribution inside the sample was modeled, and the predicted results were compared with experimental results. The predicted temperatures showed good agreement with the experimental data (r2 >
0.985). It was possible to decrease tempering times by about 75%, 90%, and 95% using ohmic, microwave, and infrared assisted microwave tempering methods, respectively as compared to control.
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Salabak, Dane E. "Determination of Sensory Characteristics and Antioxidant Capacity of Pawpaw Pulp During Frozen Storage." Ohio University / OhioLINK, 2012. http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1353528036.
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Furbeck, Josefine, and Sofia Sjödin. "Is frozen the new fresh? : An observational study of low-involvement product choices." Thesis, Umeå universitet, Företagsekonomi, 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-137541.
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The world today faces many challenges in terms of sustainability and how the world will be able to continue to meet demands of future generations. Sustainability aspects are considered by customers and organizations to a greater extent today than ever before. Businesses need to find new ways forward to encourage sustainable consumption to be able to exist in the future. The increasing amount of food waste represents one of many sustainability challenges and is a stated problem in developed countries. In Sweden, the households stand for the biggest amount of food waste along the entire supply chain. Producing something that is later wasted is an inefficient use of resources. This study aims to identify barriers for consumers to act pro-environmentally when consuming products of low involvement and find ways for the industry to overcome them. The thesis is commissioned for a large bread company in Sweden, who is in the starting blocks of start selling frozen bread, something that is not done to a great extent today. Frozen bread is a more environmentally sustainable alternative than substitute products and it will serve as the low-involvement product in focus of this study. The theoretical framework is built on theories regarding consumer decision-making, consumer behavior, sustainability and sustainable consumption. Through in-store observations of customers accompanied by follow-up interviews, a solid amount of data was gathered which allowed the authors to address the gap between intentions and behavior. Semi-structured interviews with the manager of the grocery store and the commissioned company give insights to the industry perspective of sustainability and consumer behavior. The empirical findings are presented from each data collection instance and are later analyzed and discussed with regard to four sub-purposes and the theoretical framework. The results have shown that existing barriers relate to customers’ habits, inertia, attitudes and lack of knowledge. The industry has the opportunity to bring forward sustainable products without tradeoffs, to create a win-win situation. By appealing to the customers’ hedonic needs and informing them about environmental benefits it is possible to influence customer norms to achieve a pro-environmental behavioral change.
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Azcarate, Carolina. "Effect of Enzyme Activity and Frozen Storage on Jalapeño Pepper Volatiles by Selected Ion Flow Tube – Mass Spectrometry." The Ohio State University, 2010. http://rave.ohiolink.edu/etdc/view?acc_num=osu1274810596.
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Ferreira, Ana Lúcia Gaveta. "Monitorização e verificação das temperaturas de conservação de congelados num entreposto frigorifico." Master's thesis, Universidade de Lisboa, Faculdade de Medicina Veterinária, 2020. http://hdl.handle.net/10400.5/20554.
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Dissertação de Mestrado em Segurança AlimentarOs alimentos congelados têm requisitos de conservação específicos, nomeadamente a temperatura e o tempo de armazenamento, por questões ligadas à segurança dos alimentos, mas também à qualidade alimentar. A conservação pelo frio retarda o desenvolvimento microbiano, reduzindo a taxa de crescimento dos microrganismos presentes. Contudo, se ocorrerem oscilações de temperatura, a segurança dos alimentos conservados pelo frio poderá ser posta em causa. Por outro lado, ainda que as oscilações relevantes de temperatura não sejam suficientes para questionar a segurança dos alimentos poderão colocar em causa a sua qualidade, como quando ocorre formação de cristais de gelo em excesso ou quando ocorre queimadura pelo frio. Estes casos podem levar o consumidor a reprovar os alimentos assim conservados pelo consumidor. Pelo exposto, a monitorização das temperaturas de conservação de alimentos é fundamental. Assim, o presente trabalho resulta da avaliação da temperatura de conservação de congelados num entreposto frigorífico. Para tal, foi realizada a monitorização e verificação de temperatura em locais distintos no interior de câmara de conservação da congelação e diretamente no produto, por meio de registadores de temperatura fixo e amovível. Numa primeira fase, utilizando o termómetro amovível, efetuou-se a verificação da temperatura em 12 pontos diferentes no interior da câmara de conservação de congelados e após análise dos resultados obtidos, selecionaram-se 3 pontos, nos quais se realizaram as monitorizações de temperatura com registador amovível, quer na estante, quer no interior das caixas com produto armazenado. Simultaneamente, as temperaturas registadas com o registador fixo da câmara foram também consideradas. Os resultados mostraram que as temperaturas de conservação de congelados na câmara em causa se encontraram acima do limite estabelecido no plano de HACCP (hazard analysis and critical control points), e consequentemente foi necessário desenvolver algumas ações de correção para ser possível garantir a qualidade e segurança dos alimentos, nomeadamente a troca das torres de refrigeração do entreposto. Foram também sugeridas correções estruturais para uma melhoria no isolamento das câmaras de conservação de congelado.
ABSTRACT - Frozen foods have specific storage requirements such as temperature and storage time, not only because of food safety but also food quality. Cold storage slows microbial development, reducing the growth rate of microrganisms. However, if relevant temperature fluctuations occur, the safety of cold-stored foods may be compromised. On the other hand, even if temperature fluctuations are not suficient to threaten food safety, they may compromise food quality, such as when excessive ice crystals form or when cold burns occurs. These cases may lead to the disapproval of foods by the consumer. For this reason, monitoring food storage temperatures is essential. This work presents the evaluation of frozen food storage temperatures in a cold storage unit. For this purpose, temperature monitoring was performed at different locations within a frozen storage unit and also inside a selected food product package by means of fixed and removable temperature data loggers. In the first place, using a removable data logger, temperature was monitored in 12 points inside the frozen storage unit and after results analysis, 3 points were selected, to further assess the temperature either on the shelves or within the stored product package. At the same time, recorded temperatures with the units fixed data logger were also considered. Results showed that storage temperatures were sometimes above the critical limit established in the hazard analysis and critical control points (HACCP) plan, and consequently it was necessary to develop some corrective actions to guarantee the quality and safety of those food products, namely the exchange of the cooling towers of the frozen storage unit. Structural corrections have also suggested to improve the insolation of the frozen storage chamber.
N/A
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Catarino, Ana Claúdia Rebotim. "Reformulação do sistema HACCP em linha de produção de chamuças e salgados de bacalhau ultracongelados de acordo com a norma NP EN ISO 22000:2005." Master's thesis, ISA, 2014. http://hdl.handle.net/10400.5/6777.
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Mestrado em Engenharia Alimentar - especialização de Qualidade e Segurança Alimentar - Instituto Superior de AgronomiaAiming the company certification the reformulation of the hazard analysis of critical control points (HACCP) system, implemented in a precooked and frozen products industry to parameters demanded by the standard NP EN ISO 22000:2005 was performed in order to guarantee the production of safety products. The reformulation focused in pastries and fried cod and samosas. During the work was made the rigorously characterization of the products, everyday monitorization of the production and perform the hazards analysis both for raw materials and for the different steps of the manufacturing process. These steps allowed to define control measures for the identified hazards. For the production process of samosas were identified three critical control points (CCP) and an operational prerequisite (PRPO) and the production process the pastries and fried cod were identified three CCP and four PRPO. The system reformulation allowed simplification of production diagrams, grouping products with similar production mode in the same diagram. New registration forms were made, to accompanying the product in the production process, enabling traceability. With the HACCP reformulation there was a reduction in the number CCP because some of these are now controlled the prerequisite program.
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Stone, James B. "Simulation of Temperature and Texture During Thawing of Par-Baked Crust." The Ohio State University, 2017. http://rave.ohiolink.edu/etdc/view?acc_num=osu1499611846591832.
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WANG, GAI. "Effect of Frozen Storage on Antioxidant Capacity, Polyphenol Oxidase Activity, and Phenolic and Flavonoid Content and Color of Pawpaw Pulp." Ohio University / OhioLINK, 2013. http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1373373703.
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Ascue, Diaz Marco Andre, Torres Iván Jericó Becerra, Torrico Joel Kalina, Ramos Angela Solange Neyra, and Chinchay Milena Lidia Wong. "Carencia de oferta de hambuerguesa con alto contenido nutricional en el mercado limeño." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/652642.
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La alimentación saludable es un concepto que ha ido creciendo con el paso de los años. Nuevos estudios e investigaciones resaltan que los productos procesados y altos en grasa, son perjudiciales para la salud y traen consigo efectos negativos en el organismo a largo plazo. De igual manera, el rápido deterioro del planeta aumenta las posibilidades de contraer enfermedades ocasionadas por la contaminación ambiental. Estos factores combinados, han tenido como efecto que en la última década se haya incrementado el consumo de productos saludables. El objetivo de este proyecto es ingresar al mercado saludable desarrollando hamburguesas congeladas de alto valor nutricional. El consumidor saludable suele ser sofisticado, pues está más informado sobre los beneficios que aportan los alimentos para su salud, y según su ritmo de vida, no cuenta con el tiempo suficiente para elaborar todas sus comidas, por lo que le ofrecemos la posibilidad de adquirir comida de fácil y rápida preparación con una amplia variedad. Partiendo de esto, nuestro trabajo busca responder la siguiente pregunta: ¿Qué tan relevante es para un consumidor saludable, la posibilidad de tener una oferta variada y enfocada en sus objetivos físicos? ¿Estarían dispuestos comprar estos productos por internet?Healthy eating is a concept that has been growing over the years. New studies and research highlight the fact that processed and high-fat products are harmful to health and bring with them long-term negative effects on the body. Similarly, the rapid deterioration of the planet increases the chances of contracting diseases caused by environmental pollution. The combination of these factors have had the effect of increasing the consumption of healthy products in the last decade. The goal of this project is to enter to the healthy market by developing frozen burgers of high nutritional value. Healthy consumers are usually sophisticated, since they are more informed about the benefits that food brings to their health, and according to their lifestyle, they do not have enough time to prepare all their meals, so we offer them the possibility of purchasing quick and easy food to prepare with a wide variety. Based on this, our work seeks to answer the following question: How relevant is the possibility of having a varied offer focused on their physical objectives for healthy consumers? Would you be willing to purchase this offer online?
Trabajo de investigación
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Cruz, Diogo Miguel Casquinha Lopes. "Adaptação do Sistema HACCP de uma indústria de pré-cozinhados ultra congelados às exigências da norma NP EN ISO 22000:2005." Master's thesis, ISA, 2014. http://hdl.handle.net/10400.5/7067.
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Mestrado em Engenharia Alimentar - Qualidade e Segurança Alimentar - Instituto Superior de AgronomiaThis work consists in the adaptation of a HACCP System (Hazard Analysis and Critical Control Points), present in a pre-cooked and frozen industry, more specifically in the manufacturing process of patties, cheese and ham rolls, pears and tender dough pastel, to the ISO 22000:2005 requirements. The work carried out was based on an internship at Socimbal Company, where it was possible to run multiple functions and observe all the productive activity of the company, crucial to acquire an overview of the process and, together with the experience of managers and employees, make an assessment more sensible and conscientious. Based in these knowledge and experience the flowchart of manufacturing, hazard analysis, preventive and corrective actions of raw materials and production steps were reviewed, as well the Critical Control Points Program and Pre-Operational requirements were defined. Thus, we obtained the HACCP system adapted to the requirements of ISO 22000; the food safety increased and the analysis of the production system and its control process were simplified.
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Matsuda, Luciana Yumi. "Concentração de amido resistente em pão francês pré-assado congelado: aspectos tecnológicos." Universidade de São Paulo, 2008. http://www.teses.usp.br/teses/disponiveis/3/3137/tde-02062008-155730/.
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O objetivo deste trabalho foi estudar a substituição parcial da farinha de trigo (FT) por amido resistente de milho (ARM) na elaboração de pão francês pré-assado congelado (PFPAC) e oferecer uma alternativa tecnológica para um produto consumido no desjejum dos brasileiros, com propriedades funcionais devido ao conteúdo de fibra alimentar (FA). Medidas de desempenho de misturas com quatro níveis (0%, 5%, 15% e 30%) de substituição de FT por ARM, sendo 100% o equivalente ao total da mistura, foram obtidas através de alveografia e reofermentografia. Avaliação tecnológica e concentração de amido resistente (AR) de PFPAC produzidos a partir de misturas com cinco níveis de substituição de FT por ARM (0,0%, 7,5%, 10,0%, 12,5% e 15,0%), foram realizadas de acordo com os resultados obtidos nas misturas. A análise foi conduzida ao longo do armazenamento congelado até 46 dias em cinco pontos (1, 8, 15, 25 e 46 dias). O nível de substituição influenciou significativamente o volume específico, a textura do miolo dos pães e a [AR], enquanto que o tempo de armazenamento influenciou a textura do miolo dos pães e a [AR]. O PFPAC produzido a partir da mistura com 10,0% de substituição de FT por ARM apresentou características tecnológicas similares à formulação padrão (0% de substituição) e concentração de 5,5 g de AR por 100 g de produto, sendo considerado, de acordo com a legislação brasileira, um alimento fonte de fibras. Medidas da [AR] nas diferentes etapas do processo produtivo de PFPAC (formulação, pré-assado congelado e pré-assado forneado) indicaram que a [AR] aumentou proporcionalmente em relação ao nível de substituição e redução com a evolução do tempo de armazenamento congelado, apresentando ótimo ajuste (r2 de 0,949) para o modelo quadrático.The objective of this work was to study the partial substitution of wheat flour (WF) for maize resistant starch (MRS) in the elaboration of frozen par-baked French bread (FPBFB) and offering a technological alternative for a product consumed at Brazilians\' breakfast, presenting functional properties due to dietary fiber (DF) content. Dough performance measurements of mixtures at four levels (0%, 5%, 15% and 30%) of substitution of WF for MRS, being 100% equal to the mixture total, were obtained through alveography and rheofermentography. Technological evaluation and resistant starch (RS) concentration of FPBFB produced from mixtures with five substitution levels of WF for MRS (0.0%, 7.5%, 10.0%, 12.5% and 15.0%), were carried out according to the results obtained in the mixtures. The evaluation was conducted throughout 46 days of frozen storage, in five points (1, 8, 15, 25 and 46 days). Substitution level influenced significantly the specific volume, crumb texture and RS concentration of breads, whereas the frozen storage time influenced the bread crumb texture and RS concentration. The FPBFB produced from the mixture with 10% substitution of WF for MRS presented similar technological characteristics to the standard formulation (0% substitution) and RS concentration of 5.5 g per 100 g of product, being considered, according to Brazilian Legislation, a fiber-source foodstuff. Measures of RS concentration conducted in different bread production steps (formulation, frozen par-baked bread and par-baked bread fully baked), indicated that the RS concentration increased proportionally to the substitution level and reduced as the frozen storage time increased, presenting good adjustment (r2 of 0.949) to the quadratic model.
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Urquiola, Mujica Ana. "Estudo da formação de gelo durante o armazenamento a granel de vegetais congelados." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2018. http://hdl.handle.net/10183/179574.
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Este trabalho propõe um modelo de transferência de calor e massa para prever a formação de gelo em um container preenchido com legumes congelados. O problema físico é modelado como um meio poroso composto pelo próprio produto e o ar em seu entorno. O regime de convecção natural é assumido dentro do container, o qual promove o transporte de massa. Como uma primeira validação, o modelo é simulado considerando diferentes temperaturas de ar externo, causadas por flutuações da vizinhança. Resultados para quatro ciclos de temperaturas foram comparados, variando separadamente a temperatura média do ar, amplitude e frequência de oscilação. De modo geral, é observado que a temperatura do produto se comporta assim como era esperado e este resultado é diretamente associado à formação de gelo dentro do container. A formação de gelo cresce com uma maior amplitude de oscilação, porém decresce com um aumento na frequência e na temperatura média. Os parâmetros do modelo foram obtidos para dois diferentes produtos: fatias de cenouras congeladas e vagens congeladas, ambos em meio ao ar. As definições de parâmetros são oriundas de revisão bibliográfica, medições experimentais e simulações numéricas. Os parâmetros encontrados para a caracterização desses meios porosos foram similares para ambos os produtos, mesmo eles possuindo diferentes geometrias. A validação experimental foi feita para as fatias de cenoura considerando dois ciclos de temperatura O modelo numérico é capaz de prever o campo de velocidades do ar, as temperaturas do produto e a formação de gelo local. Os resultados foram validados em relação a um grupo independente de resultados numéricos, tal comparação apresentou uma boa concordância. A circulação de ar encontrada é, de fato, devido à convecção natural. O comportamento da temperatura dos produtos simulados concorda com os valores medidos e os valores de temperaturas diferem por menos de 12%. Com respeito à formação de gelo, o modelo é capaz de prevê-la corretamente nas regiões mais suscetíveis a este fenômeno. Porém, a quantidade de gelo formado prevista pelo modelo (1,56 g/semana) é menor do que a experimental (4,67 g/semana), apesar de serem de mesma ordem de magnitude. O efeito de cada parâmetro no modelo é estudado visando detectar maneiras de aprimorar o modelo. Foi encontrado que os parâmetros mais importantes para a formação de gelo total são a difusividade de massa efetiva e o coeficiente de transferência de calor convectivo dentro do container. Ajustando estes parâmetros duas vezes foi possível encontrar resultados melhores com respeito à formação de gelo (3,09 g/semana).A model of heat and mass transfer is proposed in order to predict frost formation into a closed container filled with frozen vegetables. The physical problem is modeled as a macroporous media composed by the product itself and the surrounding air. Natural convection air flow is assumed into the container, who promotes water mass transport. As a first validation, the model is simulated for several exterior air temperatures, under environmental fluctuations (boundary conditions). Results of four temperature cycles were compared, varying average air temperature, amplitude and frequency of oscillation, one by one. As a general result, it is observed that the product temperature behavior is as expected, and it is directly associated with frost formation into the container. Frost formation increases with large amplitude of oscillation, but decreases with higher frequencies and higher mean temperatures. Model parameters were obtained for two assembling: frozen slices of carrots and air, and frozen extra thin green beans and air. Parameter definition and evaluation combines literature review, measurements and numerical simulation. In general, parameters which characterize these porous media were similar for both products, even though they display different geometries. The experimental validation is performed for carrot slices with two temperature cycles The numerical model is able to predict air velocity field, air and product temperatures, and local frost formation. Results are validated in respect to a set of independent experimental results that shown a good agreement. Air flow circulation is as expected due to natural convection. Product temperature simulated behavior agrees with measurements, and temperature values differ by less than 12%. Respect to frost formation predictions, the model predicts correctly the most susceptible regions to frost formation. However, the quantity of frost formed predicted by the model (1.56 g/ week)is lower than the experimental one (4.67g/week), despite being of the same order of magnitude. The effect of each parameter in the model is study in order to detect how to improve the model. The most important parameters affecting total frost formation are effective mass diffusivity and convective heat coefficient into the storage container. Adjusting these parameters to twice, better results in terms of frost formation could be obtained (3.09 g/ week).
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LeBlanc, Denyse I. "Congelation d'un aliment ayant la forme d'un parallelepipede rectangle." Thesis, McGill University, 1987. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=63893.
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Duarte, Carla Margarida Pinheiro Cardoso. "Análise do sistema de segurança alimentar de uma indústria de produtos de pesca congelados." Master's thesis, ISA, 2010. http://hdl.handle.net/10400.5/2882.
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Mestrado em Engenharia Alimentar - Instituto Superior de AgronomiaThe "Food Safety" concept makes sense when human being is aware that what ingests must be innocuous for his health and well-being. To give an answer to this global concern, food industry needs guidelines for safe food production. Consequently, Food Safety Management System (FSMS) Standards appeared. This specific work takes in to account the complexity and advantages of these standards implementation, and identifies improvement opportunities and strengths in an industry of frozen fish products, which intends to substitute its DS 3027E:2002 Certification for NP EN ISO 22000:2005. In studied FSMS, the most significant changes that this Company must accomplish are validation activities implementation and control measures characterization. An HACCP study was done accordingly to NP EN ISO 22000:2005 requirements and to a new hierarchical hazards structure, resulting three critical control points. Besides the industry intends to remove both Critical Control Points corresponding to fish washing water and fish glazing water production stages, that will be possible only if they increase chlorine content in supplied water to the factory, at reception level.
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Anderson, Brent Andrew. "Modeling heat and mass transfer during air impingement thawing of frozen foods /." For electronic version search Digital dissertations database. Restricted to UC campuses. Access is free to UC campus dissertations, 2004. http://uclibs.org/PID/11984.
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Neiva, Cristiane Rodrigues Pinheiro. "Obtenção e caracterização de Minced Fish de sardinha e sua estabilidade durante a estocagem sob congelamento." Universidade de São Paulo, 2003. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-25112015-170407/.
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É muito elevado o potencial de utilização do pescado na forma de minced fish - MF, servindo de matéria-prima para outros produtos. O MF de sardinha foi avaliado quanto ao rendimento, ao efeito da lavagem sobre a melhoria da cor, à caracterização química e quanto à estabilidade química e sensorial durante estocagem sob congelamento de -17 a -18°C. O rendimento do MF de sardinha lavado com água foi de 55% em relação ao peixe inteiro e próximo do rendimento teórico da parte comestível. A lavagem do MF com água ou água + bicarbonato de sódio proporcionou a obtenção de um produto com cor vantajosamente mais clara e apreciável. Com relação à composição química básica o MF de sardinha lavado com água apresentou maior hidratação e menor teor de cinzas em relação ao controle e semelhantes quantidades de proteína e lípides. Comparado ao controle, o MF de sardinha lavado com água, não apresentou diferença quanto ao perfil de ácidos graxos e pH, o que não ocorreu com o nitrogênio das bases voláteis - N-BVT, que diminuiu, e às substâncias reativas ao ácido tiobarbitúrico - TBARS, que aumentaram. O MF de sardinha lavado com água, contendo ou não antioxidantes artificialmente adicionados, apresentou estabilidade química e sensorial quando mantido sob congelamento, com base nos parâmetros pH, N-BVT, TBARS, odor a ranço e cor, em até 26 semanas de estocagem. Os resultados do presente trabalho são favoráveis à possibilidade de obtenção de MF de sardinha lavado com água e seu emprego como matéria-prima para outros produtos pesqueiros.The potentiality of fish\'s utilization as minced fish - MF is very high, actually turning into a raw material to other products. The sardine\'s MF was evaluated according to its yield, the washing effect improving the color, its chemical characteristic and chemical and sensorial stability, during frozen storage under -17,-18°C. The yield of sardine\'s MF washed in with water, was 55% related to the whole fish and close to the theoretic yield of eatable portion. The MF\'s washing in water or in water plus sodium bicarbonate provide a product with clearer and more desirable color. Related to the chemical basic composition, sardine\'s MF washed in water, presented better hydration and lower ashes contents than its control, and similar quantity of protein and lipids. Compared to the control, the sardine\'s MF washed in water, had not presented any difference related to the fatty acids profile and pH, that had not happened with the nitrogen of volatile bases - N-BVT, which had been decreased, and the thiobarbituric acid reactant substances - TBARS, that had been increased. The sardine\'s MF washed in water, containing or not added antioxidants, was chemical and sensorial stable when maintained frozen, based on parameters as pH, N-BVT, TBARS, rancidity odor, and color, stored for 26 weeks. The results of this work are propitious to the possibility of achieving sardine\'s MF washed in water, and your utilization as a raw material to others seafoods.
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Flemmer, Malene. "Store choice models and consumption in Denmark and Spain : towards a consumer convergence?" Thesis, Manchester Metropolitan University, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.309886.
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Mei-YuKuo and 郭梅玉. "The Study on Implementing Operations Performance Indices for Frozen Food Industry – A Case on a Frozen Food Factory." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/729862.
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碩士國立成功大學
高階管理碩士在職專班(EMBA)
104
The development of globalization has brought a more prosper society yet intensified life pace like never before. Such development has gradually changed the people’s eating habits and thus some new kinds of food are created. Among the newly introduced eating habits, frozen food has enjoyed a significant growth in both sales and demand, hence globalization has offered a business opportunity for frozen food industry. Yet the business opportunity cannot reach its full potential without efficient management and operational activities and its perpetual operations and successful management will be depending on the application of credible management tools and methods. This research will set its objective as to establish benchmark for measuring the performance of operational management in frozen food industry. This research investigate how enterprises can establish measurement for operational performance through planning and how such measurement and structuralize production can be implemented. This study built its initial model by collecting historical data and literature as well as interviewing experts in current businesses in related fields, then the study conducted field study through questionnaire on experts; then this study applied scientific analytic methods to establish standards to measure operational performances. Finally, this research used AHP (Analytic Hierarchy Process) to calculate the weights of each measurement in order to establish a set of objective and quantified operational management performance measurements for the future reference of the frozen food industry. The recent booming of marketing channels as well as intensified market competition has led many medium and small-sized businesses struggled. Hence this research used several medium and small-sized frozen food producers as examples to explored related issues. This research expected to establish management measurement benchmarks in five facets: production cost, quality, flexibility, speed and reliability. The additional 17 minor management measurement benchmark are to be used to be tested by producers included in our cast studies. Since this study focused on small businesses, after considering human resources and other priorities that are typical concerns for small businesses, we recommended enterprises in our research to introduce our models and benchmarks by time phases. Each time phase has an individual schedule and by the end of each month, management operations will be measured and checked using our models and benchmarks. After short-term goals being reached after each month, enterprises will re-examine their circumstances and internal problems im management, then they will decide to maintain the existing benchmarks or to create new standards for the purpose of maximizing the benefit brought by operational management.
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Wang, Pao-Yuan, and 王保元. "Modeling and Solving the Frozen Food Distribution Problem." Thesis, 2000. http://ndltd.ncl.edu.tw/handle/70374615417938536000.
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碩士朝陽大學
工業工程與管理系碩士班
88
The purpose of this study is to investigate the planning of vehicle routing of a frozen food distribution center. Frozen food is perishable and customers always pick up the freshest one among all displayed products. To emphasize the influence of frozen food’s sales behavior to vehicle scheduling, we not only consider transportation costs but also incorporate some implicit costs into our model. In practice, a distribution center must deliver customers’ demands in an acceptable time window. In case the delivery arrives beyond the time window, penalty costs will occur. In this study we build a mathematical model which employs penalty functions to reflect the characteristic of frozen food and time window constraints. Moreover, an algorithm is proposed to solve model to obtain an optimal vehicle routing schedule. Our mathematical model comprises a special structure which enables us to decompose the original model into a clustering master problem and many mutually independent routing subproblems. Based on this decomposition, we formulate a two-stage solution procedure. In the first stage, genetic algorithm is used to cluster customers with respect to each vehicle. That is, it determines a subset of customers for each vehicle. The second stage finds an optimal routing for each cluster, and the results are fed back to the first stage as a performance measurement of the current clustering. Finally, the problem is solved in such an iterative manner. The advantage of our model is that it simultaneously considers the transportation costs and other explicit and implicit costs due to poor customer satisfaction. Meanwhile, the efficiency of genetic algorithm provides potential in practical implementation for solving the vehicle scheduling problem.
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Lin, Hsiu-Ching, and 林秀菁. "Simulation modeling of a frozen prepared food plant." Thesis, 1995. http://ndltd.ncl.edu.tw/handle/98430044580526290653.
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碩士東海大學
食品科學系
83
A network-based simulation model is developed to analysis the product system of a frozen prepared food plant by using the computer simulation language SLAM Ⅱ in this study. The study includes three parts : the bottleneck analysis, sensitivity analysis of the product system and comparison of different product combination lines. The standards of measure is according to product quantities, average waiting time and quantities (include frozen and mould) , and utilization of worker and machine. The results indicate that bottleneck is located on the improper amount arrangement of filling workers and moulding workers at Shrimp-Dumpling product line. They also point out reducing one Shrimp- Dumpling filling worker can lessen the average mould waiting time and quantities. Moreover, if we increase one I.Q.F.( individually quick freezing machine), then 4.8% product quantities can be increased. From the lines which contain White-Turnip-Cake have higher I.Q.F. utilization, the lines which contain Seafood-Congee have lower the average frozen waiting time and quantities.
48
Cheng, Hui-Hua, and 鄭惠華. "Food safety assessment of frozen storage full liquid diet." Thesis, 2014. http://ndltd.ncl.edu.tw/handle/78286660506904441797.
Full textAbstract:
碩士中山醫學大學
營養學系碩士班
102
Dysphagia is a common symptom in elderly people, and patients suffering from degenerative diseases such as stroke, dementia, Parkinson’s disease, and Alzheimer’s disease, and head and neck cancer. In these persons, food with a modified texture may facilitate safe oral intake. Full liquid diet is smooth liquids at room temperature. It contains fiber and variety of nutrients that can provide patient with chewing and swallowing difficult to get a balance diet. Southern National University Hospital, Department of Nutritional service provides inpatient and discharge patient a full liquid diet for nutrition therapy. However, most inpatients discontinue nutrition therapy when they discharge from our hospital, because the food is not convenient to take. Frozen full liquid diet could offer a convenient way to continue nutrition therapy and decrease malnutrition risk. Contamination of frozen full liquid diet may occur during thawing and reheating. The main aim of this study was to investigate the microbiological risk points of reheating the frozen liquid diet. Tested liquid diet were cooked, and stored at -18 °C for 7 and 14 days. Samples for microbiological analysis were collected from refrigerator thawing, microwave thawing, stove reheating, microwave reheating and post recook placed room temperature 1 hour. We determined the aerobic plate count, Coliform, E.coli, and Staphylococcus aureus. At thaw and reheat, the mean aerobic plate counts for all samples were <103 CFU/g. The mean coliform counts for all samples were <10 CFU/g. The E.coli and Staphylococcus aureus counts for all samples were not detected. The results of this study show that the microbial quality of the frozen storage on 14 days of full liquid diet analysed were within published guidelines for safety. The second aim of this study was to conduct a survey to understand the opinion of inpatients users towards the full liquid diet served to them and the willingness to use frozen full liquid diet. The current result showed that the inpatient users with chewing and swallowing dysfunction were 52.4% and 28.6%, respectively. Most (47.6%) of users get to know the full liquid diet product from the registered dietitian. Most (95.3%) of patients were satisfied with the palatability of the diet. Few (9.5%) of patients were discontent with the variety of recipe and food temperature. Overall satisfaction was 95.3%. More than 50% of patients were willing to purchase frozen full liquid diet. Our study suggested that the safe frozen storage period for the full liquid diet was at least 14 days. Either ways of reheating operation was microbiologically safe. In addition, more than half (57%) of inpatient users were willing to purchase frozen full liquid diet when they were discharged from the hospital. Therefore, frozen full liquid diet prepared from mixed food could be commercialized and to provide a convenient nutrition regimen for outpatients to reduce risk of malnutrition.
49
Lin, Hong-Zhi, and 林鴻志. "Numerical Simulation on Arrangement of Frozen Food in a Refrigerator." Thesis, 2004. http://ndltd.ncl.edu.tw/handle/64549186314340720635.
Full textAbstract:
碩士國立臺灣海洋大學
機械與輪機工程學系
92
ABSTRACT In the study, the cooling of an object in a refrigerator is investigated. The main parameters include the location of inlet of air flow, the distance of frozen food away from ground, and the partition of frozen food on the bases of a same volume. In the analysis, the software of I-DEAS was applied to solve the three dimensional flow field and temperature distribution numerically. The purpose of the present study is to find an appropriate arrangement with a proper time to achieve the required cooling situation. The results show that the increase in the number of the inlet increases the cooling rate and a more uniform temperature distribution is detected. As the loop between inlet and exit of air flow is shortened, the circulating effect is pronounced. The frozen food raised from the ground and the partition of frozen food can both promote the cooling rate as well as the improvement in uniform temperature profile inside the frozen food, Through the present study, it provides an important reference to the industrial application.
50
Hsu, Wei-Jung, and 許維容. "Analysis of Vertical Integration in Taiwan Frozen Prepared Food Industry." Thesis, 1998. http://ndltd.ncl.edu.tw/handle/12570239032907602879.
Full textAbstract:
碩士國立中興大學
農業經濟學研究所
86
The frozen prepared food industry is ongoing its structure, and developing its product items in recent years for reacting to the external environmental changes and the intensified market competition. Based on strategic consideration, most firms adopted vertical integration or coordination, especially backward integration. What are the factors affect the degree of backward integration in the forzen prepared food industry? Were the high transaction costs an important factor contribution to this backward integration? According to the concept of transaction cost theory, a transaction could incur several cost items more or less, such as searching costs, bargaining costs, monitoring costs, enforcing costs and costs of contingency. There costs will affect the willing of integration. To answer above questions, a transaction cost model has being tested and verified by the Probit analysis method with 80 observations to demonstrate that the adoption of backward integration strategy is due to the high transaction costs. The empirical results indicate that transaction cost theory is useful to explain the behavior of backward integration in frozen prepared food industry.