Frozen Foods Research Articles

Frozen food purchasing and home freezing of fresh foods: associations with household food waste

PurposeFreezing extends the shelf life of food. Home freezing of fresh foods and the purchase of frozen foods have been advocated as approaches to reduce food waste in US households. This paper discusses how commonly US households apply these practices, quantifies frozen food waste and relates these practices to food waste.Design/methodology/approachWe add questions to the summer 2022 wave of the US Household Food Waste Tracking Survey. The novel survey data provide important baseline information and household behaviours, such as food waste, home freezing of fresh food and the purchase of frozen foods. We analyse the association among these behaviours from more than 1,000 US households.FindingsWe find that US household wastes about 26 g per person per week of food that was once frozen, which is about 6% of all household food waste. The finding indicates that a small portion of food waste in US households comes from frozen food. Vegetables and meats are the most commonly discarded frozen foods. Among the frozen items reported as discarded, about 30% were purchased as frozen rather than purchased fresh and then frozen at home by the consumer and about 30% more were reported as discarded from the refrigerator rather than directly from the freezer. The findings are important for informing strategies to reduce household food waste.Research limitations/implicationsWhile the data provide important baseline information and correlate the use of freezing with lower waste levels, more work is needed to understand if interventions encouraging frozen food purchase or home freezing would reduce household food waste.Originality/valueWe provide unique, detailed information about the quantity of frozen food waste in US households and the relationships between consumer food waste and the practices of frozen food purchasing and home freezing.

Effects of pulsed magnetic field intensity on the freezing rate and heat loads reduction of harvested mango and tomato

PurposeFresh fruits and vegetables (FV) are crucial global food resources, but the presence of heat loads during harvest adversely impacts their shelf life. While freezing technology provides an effective means of removing heat loads, it is an energy-intensive process and may consequently prove too costly for practical business viability. The growing interest in utilizing magnetic field (MF) technology during the freezing of fresh FV enhances the freezing rate and rapidly removes the heat loads of products.Design/methodology/approachIn the present study, pulsed magnetic field (PMF) pretreatment employing specific field strengths (9 T, 14 T and 20 T) was examined as a preliminary step before freezing mango and tomato and compared to the conventional freezing method (untreated) at − 18 °C.FindingsPMF pretreatment prior to freezing demonstrated a noteworthy enhancement in freezing rate by around 10 and 12% when compared with the conventional (untreated) freezing, which exhibited freezing rates of −0.08 °C/min and −1.10 °C/min for mango and tomato, respectively. The PMF pretreatment (at 20 T) provided a higher freezing rate (at p = 0.05) than the conventional freezing method reduced heat loads amounting to 1.1 × 107 J/kg oC and 2.9 × 106 J/kg oC, significantly (at p = 0.05) from mango and tomato, respectively. These reductions in heat loads were approximately more than 5% of the calculated heat loads removed during conventional freezing.Research limitations/implicationsMango and tomato samples were only tested; the results may lack generalizability. Therefore, researchers are encouraged to test for other products for further studies.Practical implicationsThe paper includes implications for the development of a rapid freezing technique, the development of “pulsed magnetic field” and for eliminating the problem associated with conventional (slow) freezing.Originality/valueThe study holds significance for the production of postharvest freezing technology, providing insightful information on the PMF-assisted freezing of cellular foods.

Experimental and numerical study on single ice crystal growth of deionized water and 0.9 % NaCl solution under static magnetic field

Ice crystal growth of water and its aqueous solution is the key phenomenon in food freezing. In this research, the effect of static magnetic field (SMF) on single ice crystal growth was investigated combing experiment and simulation. The ice crystal growth of water and NaCl-water solution under 0 - 15 mT SMF intensities were studied. The UV absorbance of water after SMF treatment was measured. Phase field model was adopted to simulate the ice crystal growth. The results show that SMF significantly inhibited the growth rate, while had little effect on the morphology and growth direction of ice crystals. SMF had a certain enhancement effect on the UV absorbance of deionized water. The proposed model could well simulate the ice crystal growth under different SMF intensities. Combining experimental and simulation results, it can be inferred that SMF inhibits ice crystal growth by enhancing original hydrogen bonds and reducing free energy.

Inverse Relationship Between Ice Nucleation and Ice Growth Rates in Frozen Foods

Inverse Relationship Between Ice Nucleation and Ice Growth Rates in Frozen Foods

Analyzing the Influence of Price, Promotion, and Trust on Consumer Purchase Decisions: A Study of Mr. Frozen Food on the Shopee Marketplace

AbstractThis research investigates the impact of price, promotion, and trust on consumer purchasing decisions for Mr. Frozen Food through the Shopee platform. Applying a quantitative approach with a sample of 100 respondents, the study reveals that both price and trust significantly and positively influence purchasing decisions, while promotion has a significant negative effect. The regression analysis shows that all three variables collectively influence purchasing decisions, with an adjusted R square of 98.8%. These results highlight that competitive pricing and consumer trust are key drivers of purchasing behavior, whereas promotional strategies may require reassessment. The study offers valuable insights for shaping marketing strategies within the e-commerce sector. AbstrakStudi ini meneliti dampak harga, promosi, dan kepercayaan terhadap keputusan pembelian konsumen Mr. Frozen Food di platform Shopee. Dengan pendekatan kuantitatif yang melibatkan 100 partisipan, penelitian ini menemukan bahwa harga dan kepercayaan konsumen memiliki pengaruh positif signifikan terhadap keputusan pembelian, sementara promosi berdampak negatif signifikan. Hasil analisis regresi menunjukkan bahwa ketiga variabel tersebut secara simultan memengaruhi keputusan pembelian, dengan nilai adjusted R square sebesar 98,8%. Temuan ini menegaskan pentingnya harga yang kompetitif dan kepercayaan dalam meningkatkan keputusan pembelian konsumen, sementara efektivitas promosi memerlukan evaluasi lebih lanjut. Penelitian ini memberikan kontribusi bagi pengembangan strategi pemasaran di industri e-commerce.

Management of the frozen cunning fish (Caesio cunning) meatball products in UD. Family Food Gresik

Abstract Frozen food is the result of food processing using a method of lowering the temperature to freezing point which aims to extend the shelf life of food products. Initially, frozen food products were created for someone who was unable, unwilling, or had no time to prepare food for themselves, but people’s lifestyles have changed from conventional to modern. The aimed of this research was to find out the Personal Hygiene of workers in the cunning fish (Caesio cuning) meatball production and identification of its dangers at UD. Family Food Gresik. The work method used is a descriptive method by collecting primary and secondary data. Primary data was obtained by active participation, observation and interviews. Meanwhile, secondary data was obtained through library research and other supporting data/information/information. Process of processing fish meatballs at UD. Family Food overall was in compliance. Every stage of processing had implemented Personal Hygiene for its workers, and identified the dangers in each processing process quite well.

In situ investigation of ice fractions and water states during partial freezing of pork loins and shrimps

Ice fractions and water states in partially frozen muscle foods greatly affect their quality. In the study, a variable temperature nuclear magnetic resonance (VT-NMR) with a liquid nitrogen temperature control system was employed to in situ investigate the relationship between ice fractions and temperatures and changes in water states during partial freezing and thawing of pork and shrimp. Results indicated that changes in ice fractions ranging from −2 ∼ −20 °C could be divided into 3 stages including slow increase, random leap and remarkable leap. More serious damages to the structures related to immobile water occurred in shrimp than in pork, and partial freezing also caused deterioration in muscle fibres related to free water. Additionally, −2 ∼ −3 °C and − 3.5 °C were the appropriate partial freezing temperatures for pork and shrimp, respectively. Therefore, the VT-NMR method possessed great potential for fundamental studies and applications of partial freezing of muscle foods.

Could 'Isochoric Freezing' Revolutionise Food Preservation?

The present article responds to the food engineering community's growing interest in an emerging and lauded approach to food preservation, popularised by its developers as 'isochoric freezing'. A strong campaign in the scientific literature and mass media has recently promoted this technique as a universal replacement for traditional food freezing and the frozen supply chain by highlighting a number of alleged advantages of 'isochoric freezing'. Some of these claims therefore require a more neutral and critical assessment against the background of the today's state of the art in food freezing technologies. Hence, this article spotlights several concerns regarding the plausibility, energy expenditure, resource efficiency, process rate, throughput and safety of 'isochoric freezing', as well as the correct use of food refrigeration terminology. The aspects considered are intended to make food scientists, technologists and engineers more aware of the real capabilities and the application perspectives of this still immature mode of refrigerated food processing.

INVESTIGATING INTO CUSTOMER PREFERENCE AND SATISFACTION REGARDING FROZEN AND INSTANT FOOD PRODUCTS

This study aims to explore consumer preferences and satisfaction levels regarding frozen and instant food products. The research employs a mixed-methods approach, combining quantitative surveys and qualitative interviews to gather comprehensive data. The survey will assess factors influencing purchase decisions, such as taste, convenience, price, and perceived healthiness. Additionally, interviews will delve deeper into consumer perceptions, attitudes, and experiences with frozen and instant food items. Findings from this research will provide valuable insights for food manufacturers, retailers, and marketers to better understand customer needs and enhance product offerings to meet evolving consumer demands in the frozen and instant food market segment. KEYWORDS: Customer preference, Satisfaction, Frozen food, Instant food, Consumer behaviour, Purchase decision, Taste, Convenience, Price, Market research, Food industry.

Magnetic field technology in improving the quality of food refrigeration and freezing: Mechanisms, applications, and challenges

Refrigeration and freezing technologies are widely used to maintain the quality and safety of food. However, some traditional methods often result in the loss of cellular structural integrity, nutrients, as well as sensory and flavor attributes. In contrast, magnetic field assistance has emerged as a promising technology for enhancing the quality of frozen food products. This review aims to summarize research carried out on the application and the efficacy of magnetic field-assisted refrigeration and freezing technology in improving the quality of various food products, including fruits and vegetables, meat, rice, emulsions, and their products. Furthermore, the operational mechanisms of this technology are elucidated. The paper also provides a systematic analysis of the effects of different magnetic field types, intensities, processing times, and other conditions on food quality. Finally, the challenges and future directions for the development of magnetic field-assisted refrigeration and freezing technology are discussed. This review promotes the widespread industrial application of magnetic field-assisted refrigeration and freezing technology and suggests optimization strategies for this process in the food industry.

Pressure Shift Freezing: An Alternate Method of Freezing for Meat and Marine Products and Their Quality Characteristics

The comprehensive demand for meat and seafood in the global market has raised a severe need for processing and preservation strategies to conserve their inherent quality. It is widely perceived that the present conventional meat production system engages freezing as the primary preservation technique, and reports have documented several challenges associated with existing freezing approaches, like the creation of ice crystals during phase transition, which causes deterioration of the tissue membrane, destruction of the cell wall, and textural damage to the foods. Thus, interest in alternative food freezing methodologies, such as pressure shift freezing (PSF), has emerged as a matter of immense approaches and commercial interest owing to its massive benefits. This review delivers the fundamentals of PSF, including the mechanisms of ice crystal formation and microbial inactivation. Further, this review briefly states the applications of PSF in meat processing and preservation by compiling recent works. This provides insight into emerging trends and research requirements. High‐pressure freezing creates rapid and homogenous ice crystal development all over the food sample. Moreover, the impact of pressure on the quality aspect of PSF‐treated food was discussed. Also, the changes in functional characteristics of PSF‐treated foods like colour, texture, and WHC have been highlighted. Finally, aspects that can be further notably analysed, the obstruction that confines the implementation of this innovation on a large scale, and opportunities have been presented.

Investigation of Acrylamide Contents in Frozen Foods According to the Cooking Method

Investigation of Acrylamide Contents in Frozen Foods According to the Cooking Method

Recent advances, challenges and functional applications of antifreeze protein in food industry

SummaryFreezing is a common food preservation method that can extend the shelf life of food, but the ice crystals and recrystallisation during freezing, storage and transportation cause significant damage to frozen food. Antifreeze proteins are a class of proteins that widely exist in organisms living in cold conditions, such as fish, insects, plants and microorganisms in Antarctica and other cold regions. Antifreeze proteins can reduce the freezing point of water, inhibit recrystallisation effects, modify ice crystal morphology and effectively suppress the quality deterioration caused by ice crystals during food freezing. This review comprehensively introduces the source, antifreeze mechanism, application in food, influencing factors and regulating methods of antifreeze activity of antifreeze proteins, as well as the limitations of antifreeze proteins. It also looks forward to the future application of antifreeze proteins in food.

Expression of Ice Nucleation Protein in Bacillus amyloliquefaciens and Its Application in Food Freezing Process.

To produce food-grade ice nucleators, a 3.77 kb ice nucleation gene (iceE) isolated from Pantoea agglomerans (Erwinia herbicola) was introduced into the Gram-positive microorganism Bacillus amyloliquefaciens for the first time. The differential scanning calorimetry (DSC) results indicated that recombined strain B9-INP was an effective ice nucleator for controlling the supercooling point of distilled water at low concentrations. In the presence of B9-INP cells, model food systems, including sucrose solution and sodium chloride solution, different pH solutions froze at a relatively high subzero temperature, thus increasing the supercooling point by 5.8~16.7 °C. Moreover, B9-INP also facilitated model and real food systems to freeze at -6 °C. This recombinant strain not only improved the freezing temperature of food systems but also shortened the total freezing time, thus saving energy and reducing consumption. The results suggest that B9-INP has great application potential in the frozen food industry.

The effect of magnetic and electric fields on the processes of food freezing

The article summarizes the results of studies based on scientific publications on the effect of magnetic fields (MF) and electric fields (EF) on the kinetics of freezing processes applied onto biological tissue and on their properties. The processes of freezing food media on installations equipped with the Cells Alive System (CAS) magnetic system manufactured by ABI Co., Ltd., Japan are considered in this article. It is shown that the majority of researchers did not confirm the benefits claimed by the CAS system developers in comparison with the processes of fast freezing in the chambers without the magnetic field. In the case of using the alternating magnetic fields (AMF) with high field induction values, the effect is more pronounced. The application of strong static or alternating EF contributes to the creation of a fine-grained structure of ice, reduces the freezing duration and decreases mass loss during the food thawing.

Recent Advances for Rapid Freezing and Thawing Methods of Foods

Recent Advances for Rapid Freezing and Thawing Methods of Foods

Incorporation of Fenugreek (Trigonella foenum) seed powder on the physical quality of buffalo meat patty during frozen storage

The development of buffalo meat products is still limited due to several reasons, namely dark colour, and hard texture. Sustainable development of innovative food products is needed to meet consumer demand. Frozen foods have a long shelf life and are popular for example patty. The addition of materials that can improve quality and add health benefits should be carried out. Fenugreek contains protein, fibre, stabilizer, and emulsifier so it can be recommended in the development of buffalo meat patty as a frozen food product. This experiment aims to determine the effect of Fenugreek on buffalo meat patty during frozen storage. The design used CRD factorial pattern. Factor I was the addition of Fenugreek powder to buffalo meat patty (F0:0%, F1:2%, F2:4%, and F3:6%) and factor II was freezing time (B1:45 days; B2:90 days). The addition of Fenugreek powder had a significant effect on (P<0.01) on pH, cooking weight loss, tenderness, and (P<0.05) water content but had no significant effect on frozen storage (P>0.05). Adding Fenugreek powder up to 6% in frozen storage for 45 days resulted in the best physical quality of buffalo meat patty. Fenugreek powder 6% is recommended as an emulsifier for buffalo meat patties

Analisis Faktor - Faktor Yang Mempengaruhi Preferensi Konsumen Dalam Pembelian Produk Frozen Food (Studi Kasus Pelanggan “Nadelia Frozen” Patumbak Medan)

Frozen food is food that is processed and then packaged in half-cooked packaging and when consumed must go through a re-processing process, namely by heating it in a frying pan. Frozen Food is a storage process before processing. Frozen food or processed frozen food is the result of a food preservation method which is carried out by lowering the temperature to freezing point, this aims to slow down the spoilage process and preserve the food for months depending on the type of food. Frozen food is also defined as food that is frozen with the aim of preserving the food until it is ready to be eaten. This research design uses quantitative research methods, which test certain theories by examining the relationships between variables. These variables are measured using research instruments, so that data consisting of numbers can be analyzed based on statistical procedures. This type of research uses associative research. Associative research is a temporary answer to associative problem formulations, namely those that ask about the relationship between two or more variables. In this research, we analyze the influence of price and promotion on consumer preferences at the "Nadelia Frozen" shop in Patumbak Medan. Based on data obtained in research regarding Analysis of Factors that Influence Product Purchases. The number of respondents in this study was 30 respondents, then analyzed, it was concluded as follows: Based on partial research results, the brand variable is the most dominant factor that has a positive and significant influence on purchasing frozen food products. Based on partial research results, the product variable has a positive and significant effect. on purchasing frozen food products, based on partial research results, the market competition variable has no effect on purchasing frozen food products. Based on simultaneous research results, the variables Brand, Product and Market Competition have a positive and significant effect on purchasing frozen food products. Based on the conclusions, suggestions that can be put forward in increasing purchases of frozen food products in Patumbak Medan are: Considering that brands and products have a positive and significant influence on purchases of frozen food products in Patumbak Medan, it is best to maintain and improve product quality and maintain the good name of the brand. It is hoped that the company will make strategies for building brand images, products so they can compete in the market. The results of this research can be used to develop management knowledge in the future to be better at marketing products with known brands, so they can compete in market competition.

CONTENT MARKETING : BRAND EXPERIENCE PRODUK FROZEN FOOD MELALUI CUSTOMER RETENTION

The Covid-19 pandemic encourages people to make lifestyle changes, including the food they eat. Due to the limited interaction, people will prefer to buy food that is easy to cook, durable, and nutritious. Frozen food or frozen food is the only right solution. The purpose of this study was to determine the effect of content marketing on brand experience through customer retention as an intervening variable for consumers of frozen food products on Instagram. The type of research used is associative. This study uses a purposive sampling technique and 100 respondents who are consumers who have followed and given likes to Cedea product posts. The results of this study indicate that content marketing has a significant effect on brand experience, content marketing has a significant effect on customer retention, customer retention has a significant effect on brand experience, and content marketing indirectly has a significant effect on brand experience through customer retention.

Effect of different orthogonal double frequency ultrasonic assisted freezing on the quality of sea bass.

The ice crystals formed in the body of the fish after freezing will cause irreversible damage to the fish's tissues, resulting in a decline in the fish quality. Therefore, based on the single frequency and double frequency ultrasonic freezing technology, the influence of orthogonal ultrasonic on the sea bass quality was studied. The results showed that the orthogonal ultrasonic wave could effectively improve the utilization rate of ultrasonic. In addition, SEM images showed that the muscle tissue in the dual frequency orthogonal ultrasonic assisted freezing group (DOUAF-40 (H) 20 (V)) was more uniform and dense. DOUAF-40 (H) 20 (V) group did not cause excessive oxidation of myofibrin on the one hand, and on the other hand reduced the duration of lipid oxidation in fish. The results showed that the orthogonal ultrasonic freezing technology inhibited the impact on fish quality during the freezing process, which provided a reference for the food freezing industry to improve aquatic products.