Frozen Foods Research Articles

Isochoric freezing of foods: A review of instrumentation, mechanism, physicochemical influence, and applications

AbstractThis literature survey reveals the extended shelf life of foods when subjected to isochoric freeze processing. All other preservation aspects, thermal or non‐thermal, contribute to food preservation as per their specific functionality. From the given set of available food preservation technologies, shelf life extension by way of isochoric freezing works very well to extend the shelf life of fresh agricultural produce, without any weight loss and browning reaction to occur. Similarly, isochoric freezing of spinach tends to retain the amount of ascorbic acid and phenolic compounds in it. On the other hand, preservation by conventional freezing results in weight loss, flavor, and odor degradation, for example in fish. The isochoric method act as panacea for such types of problems faced during storage. This method works on to the key element wherein maintenance of intracellular osmolarity prevent the passing of solute concentration gradients across bind and free space inside the food.Practical ApplicationsThis emerging novel processing of foods is applicable for fruits and vegetables to preserve them with minimal fresh harvest produce loss. Isochoric processing is done at a sub‐zero temperature, which keeps the food fresh longer. This sustainability will lead to the minimization of price fluctuation and will also addresses food safety and security, minimize post‐harvest losses, and enhance market appealability. This process has also revealed its potential among poultry and other meat products with enhanced keeping qualities.

반순환여과시스템내에서 먹이종류가 1년생 쏘가리(Siniperca scherzeri)의 성장, 사료이용 및 체조성에 미치는 영향

This study compared the effects of diets consisting of moist pellet (MP), frozen food (FF) and live food (LF) on the growth, feed utilization and whole body composition on the mandarin fish Siniperca scherzeri. Three replicated groups of 45 fish each (initial mean weight 106 g) were fed one of three experimental diets for 12 weeks. At the end of the feeding trial, weight gain and specific growth rate of fish fed the FF and LF diets were higher than those of fish fed the MP (P0.05). Feed efficiency of fish fed the FF and LF were higher than those of fish fed the MF (P0.05). Proximate composition of fish were not affected by diets (P0.05). Plasma chemical composition of fish were not affected by diets (P0.05). This suggests that frozen food (FF) can be suitable to feed growing mandarin fish.

Kinetics of confined water freezing – An application to the frost-resistance of porous materials

In the manuscript one presents a regular study aiming to determine the relation describing the freezing kinetics as a function of temperature employing the following cooling rates: 2.5 °C/min, 5 °C/min, 7.5 °C/min and 10 °C/min. The increase in ice mass is determined using differential scanning calorimeter by integrating the net heat flow for two building materials: red clay brick and cement paste (w/c = 0.5). The isoconversional method, which states that the transition rate (the rate of ice mass) at constant extent of conversion (ice mass) depends only on temperature, is applied to determine a transition model. We select the most appropriate model and determine the kinetic triplet using the method proposed by Málek and recommended by International Committee for Thermal Analysis and Calorimetry (ICTAC). The activation energy is estimated using the differential Friedman's method. Both analysed materials evinced different microstructures, but the kinetic parameters determined for both of them are relatively similar. Hence, one might conclude that the kinetic of inpore water freezing is not very sensitive to size of voids. The results of experimental analysis enabled one to formulate the general kinetic equations for both analysed materials. The comparison of theoretical and experimental results evinces good agreement. Therefore, the formulas derived in the manuscript might be used for further analysis of the porous building materials durability, which experience significant temperature fluctuations. Furthermore, they can be used to design the most efficient testing procedure for the determination of frost resistance of concrete. The proposed procedure might be used for other problems related with the phase transition of water in porous materials, i.e., food freezing geotechnics, etc.Concluding, the results calculated using the proposed models for both materials are in good agreement with the experimental data. Therefore, the formulas derived in the manuscript might be used for further analysis of the porous building materials durability, which experience significant temperature fluctuations. Furthermore, they can be used to design the most efficient testing procedure for the determination of frost resistance of concrete. The proposed procedure might be used for other problems related with the phase transition of water in porous materials, i.e. food freezing geotechnics, etc.

Effect of immersion freezing with the edible medium on protein structure, chemical bonding and particle size in grass carp (Ctenopharyngodon idellus) during frozen storage

SummaryOne of the most worrisome problems with frozen fish is its undesirable softening texture, due in part to the alteration of fish protein structure. Therefore, a new immersion freezing (IF) technology with the edible medium, which was proven to improve food freezing speed and quality, was compared with air blast freezing (AF) and liquid nitrogen freezing (LNF) on the scope of protein structure. Protein fractions, structure, chemical bonds and particle size of the grass carp muscle were used as indicators. At the end of 24 weeks of frozen storage, the content of salt‐soluble protein in IF (106.22 ± 1.01 mg g−1 meat) was significantly higher than that of AF (90.77 ± 1.11 mg g−1 meat) and LNF (97.44 ± 1.40 mg g−1 meat) (P < 0.05). Compared to AF, the α‐helix content of IF and LNF was higher, the content of β‐turn and random coil was lower, while no statistical difference was detected in IF and LNF groups (P < 0.05). Meanwhile, the intrinsic fluorescence intensity, ionic bonding and hydrogen bonding in IF were significantly higher than in AF. The lowest value of D[3,2] was observed in the IF group after 24 weeks storage. Therefore, IF is an effective approach to reducing protein denaturation and can be adopted as an alternative freezing method.

The Influence of Selected Food Safety Practices of Consumers on Food Waste Due to Its Spoilage.

Food waste in households is a consequence of the accumulation of improper practices employed by consumers when dealing with food. The survey estimated the impact of practices of Polish respondents, in the context of selected food safety and hygiene issues, on throwing away food due to spoilage. The survey was conducted in 2019, in a random quota-based, nationwide sample of 1115 respondents 18 years old and older. Synthetic indicators (SI) were created to assess the knowledge and practices of Polish adult respondents concerning selected areas of food management and the frequency of throwing food away. Most food products were not thrown away at all or were thrown away occasionally. Regression analysis revealed that the frequency of throwing food away was to the greatest extent related to food spoilage (β = 0.223). Among the five areas of Polish respondents’ practices covered by the analysis, the most conducive to wasting food due to spoilage were improper proceedings with food after bringing it home (β = 0.135; p = 0.000), a failure to ensure proper food storage conditions (β = 0.066; p = 0.030), or inappropriate proceedings with uneaten meals, excluding the food plate (β = 0.066; p = 0.029). To reduce food waste in Polish households, drawing the attention of consumers to the conditions of food storage at home seems appropriate. It is also vital to convince them to use freezing of uneaten food as an effective method of extending the life of food products.

A Case Study: Consumer Behavior of Frozen Fruit in terms of Preferences and Purchasing Power

Frozen food or what is known as frozen food is the result of food preservation methods that are carried out by lowering the temperature to the freezing point, this aims to slow down the spoilage process. One published study found that frozen fruit was, in some cases, more nutritious. Of course, this is suitable when conditioned during a pandemic like today, because frozen fruit is more durable, of course, it can minimize the frequency of people going out to buy stock. But on the other hand, apart from the price of frozen fruit which tends to be more expensive, there is a paradigm in the community that fresh fruit is healthier than frozen fruit. Although it is undeniable that fresh ingredients have a high amount of nutrients at harvest, the nutrients will quickly break down when the food is picked, packaged, and displayed. These nutrients will break down even more when placed in the refrigerator. This research is a qualitative research with a case study design. A total of 23 informants as end consumers really helped the completion of this research. The results of this study found that the paradigm in society that fresh fruit is healthier than frozen fruit is still rolling down and down, on the other hand factors such as price are also another cause.
 Keywords: Case Study, Consumer Behavior, Consumption, Frozen Fruit, Preference.

Influence of Multi-Frequency Ultrasound-Assisted Freezing on the Freezing Rate, Physicochemical Quality and Microstructure of Cultured Large Yellow Croaker (Larimichthys crocea).

The purpose of this work was to investigate the influence of multi-frequency ultrasound-assisted immersion freezing (UIF) on the freezing speed, quality attributes, and microstructure of cultured large yellow croaker (Larimichthys crocea) with different ultrasound powers. The findings revealed that UIF under multi-frequency conditions greatly enhanced the speed of food freezing. The multi-frequency UIF reduced the thawing and cooking losses, total volatile base nitrogen, K-values, and thiobarbituric acid reactive substances values, and increased the water holding capacity. The microstructure observation showed that multi-frequency UIF at 175 W reduced pore diameter and ice crystal size. Free amino acids analysis revealed that the application of multi-frequency UIF reduced the accumulation of bitter amino acids, and UIF-175 treatment increased the accumulation of umami amino acids. Therefore, multi-frequency UIF at a suitable ultrasonic power can remarkably improve the quality of large yellow croaker.

Abstract 440: Diet and supplement use changes among male cancer survivors during the COVID-19 pandemic

Abstract Introduction: The COVID-19 pandemic has disrupted the lives of cancer survivors who may be at higher risk than people without cancer of other adverse health outcomes. For many individuals, a cancer diagnosis leads to lower physical activity and change in mental health status. Modifiable health behaviors, such as consumption of a healthy diet, can positively affect cancer survivorship outcomes. Aim: To investigate the individual-level changes in diet and supplement use among male cancer survivors during the COVID-19 pandemic and compared to men without cancer. Methods: Participants of the Health Professionals Follow-up Study, enrolled since 1986, were asked to self-report health behaviors during the pandemic on three web-based questionnaires administered during the COVID-19 pandemic (baseline COVID: October 2020, first follow-up: January 2021, second follow-up: April 2021). Diet and supplement use were analyzed descriptively between cancer survivors and individuals without a history of cancer. Further, outcomes were dichotomized to reflect whether a change was healthful or unchanged/unhealthful; for example, lower fast food consumption was classified as a healthful change. To assess the associations between cancer survivors and other men, logistic regression was used, adjusting for age, race, pre-pandemic body mass index, pre-pandemic physical activity, and other health information. Results: Of 4,416 men who completed the baseline COVID-19 questionnaire, 962 were cancer survivors (after excluding those with non-melanoma skin cancer). Across all eligible men (median age: 78 years), there were considerable proportions of men engaging in healthful changes following the start of the pandemic in intake of fast food (19% decreased), sugary drinks (14% decreased), fresh fruit (26% increased), fresh vegetables (19% increased), fish (13% increased), and red meat (12% decreased) consumption. Similar changes in diet were reported on the second follow-up questionnaire. For most foods, a similar percentage of cancer survivors and individuals without a history of cancer increased healthy eating. Findings from multivariable logistic regression models were reflective of higher odds of cancer survivors to engage in a healthful diet change for unhealthy food categories (i.e., less fast food, less frozen food), though none of which were statistically significant. There was little change in supplement use during the pandemic, except for 6% who started use of vitamin D supplements between the baseline and first follow-up questionnaire. Conclusion: Our findings suggest that older men engaged in healthful diet changes during the COVID-19 pandemic, without noticeable differences among cancer survivors. Citation Format: Alaina H. Shreves, Colleen B. McGrath, Konrad Stopsack, Lilian Cheung, Ann Fisher, Edward Giovannucci, Sarah Markt, Eric Rimm, Lorelei Mucci. Diet and supplement use changes among male cancer survivors during the COVID-19 pandemic [abstract]. In: Proceedings of the American Association for Cancer Research Annual Meeting 2022; 2022 Apr 8-13. Philadelphia (PA): AACR; Cancer Res 2022;82(12_Suppl):Abstract nr 440.

Peningkatan Keterampilan Pembuatan Frozen Food Bagi Anggota Dharma Wanita Persatuan Pemerintahan Kabupaten Jember

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

Peningkatan Keterampilan Pengolahan Frozen Food Dalam Rangka Menumbuhkan Perekonomian dan Mewujudkan Ketahanan Pangan

The impacts of the COVID-19 pandemic has affected significant changes to people's consumption patterns, notably family food needs. The policy of restricting activities imposed by the government has switched family consumption patterns to instant food. One of them is Frozen Food. Frozen Food is a type of food processed food products increasingly favoured by the public during the pandemic. This is due to its durability and practicality to consume. The non-productive groups of Beneficiary Families (Kelompok Penerima Manfaat) of the Family Hope Program or Program Keluarga Harapan (PKH) in Cinunjang and Giriwangi Villages, Gunung Tanjung District, Tasikmalaya Regency experienced problems in obtaining food supplies during the pandemic. This occurred because majority of them still rely on the social assistance of central government to support their economic life. The activities of the current program encompassed three stages, namely preparation, briefing, and implementation and evaluation. This program adopted the andragogy approach. Practically, the activities were performed to 15 Hope Family Program groups in Cinunjang and Giriwangi. They were trained to have better knowledge in understanding and practicing how to produce frozen food in nuggets. Also, they were guided to promote it commercially as a new prospective food business during the pandemic. The results of training program run effectively. The participants were successfully be able to implement the training materials productively and independently.

IMPLEMENTASI ANALISIS SWOT (STRENGTH, WEAKNESS, OPPORTUNITIES, AND THREAT) DALAM STRATEGI PEMASARAN PRODUK PADA PT ADIB GLOBAL FOOD SUPPLIES SURABAYA

PT Adib Global Food Supplies Surabaya is companies is a refrigeration truck transportation service (Cold Chain) and has meat, vegetable, fruit, marine and fresh fish products, processed / frozen food and dried materials for the domestic market segment. In the increasingly stringent development of the business world, especially in the field of food, which is constantly developing and very flexible, the company must be able to create a strategy so that it can get a positive assessment from consumers and be able to create an attraction for customers to make purchases again and continously. This study aims to enable the company to be able to determine the strengths, weaknesses, threats and opportunities aspects of the company as well as to know what strategies should be implemented in order to reach the maximum point in its business, both in terms of the level of consumer loyalty, competitiveness, and so on. The method used is descriptive with data collection through observation, interviews, literature study and the Internet. The data analysis technique used is descriptive qualitative analysis techniques. The result of this research is that PT Adib Global Food Supplies Surabaya has a weakness, namely the lack of experts for product development.Keywords : SWOT Analysis, Marketing Strategy, Product Marketing DOI : https://doi.org/10.33005/jbi.v13i1.3079

Analyzing Consumer Perception on Quality and Safety of Frozen Foods in Emerging Economies: Evidence from Albania and Kosovo

Freezing technology is one of the most well established long-term preservation techniques for producing high-quality, nutritious foods with prolonged shelf-life. Frozen foods (FFs) are a significant section of the global food market experiencing rapid growth. It also represents an alternative to small producers in developing countries to add value to their products in a competitive market. However, unfairly, FFs are often perceived as less qualitative than fresh produce, although studies have shown that some FFs have higher nutritional values than fresh products. This study’s aim is to analyze consumers’ perceptions in the two Balkan countries towards FFs. A total of 380 questionnaires were completed in both countries (182 in Kosovo and 198 in Albania). Consumers’ perceptions towards FFs were measured through eleven items using a five-point Likert scale. The items addressed issues related to the quality and safety of FFs, information on FFs, and the impact of origin on the perception of FFs. The differences between populations were tested with the t-test and correlation analysis with the bootstrapping method for sociodemographic factors. The results show that Kosovo consumers generally show a higher positive attitude toward FFs than Albanian consumers. Albanian consumers prefer fresh foods over FFs. The lack of trust in food safety institutions was expressed with concern for the conditions of the frozen chain applied both on the imported and domestic frozen products. Similarly, the findings show that Albanian consumers are willing to pay more than the baseline price to obtain fresh products instead of frozen compared with Kosovo consumers. Additional studies are needed to explore whether the lack of trust in food safety institutions inhibits the successful development of FFs in Albania and Kosovo. In both countries, responsible authorities should help consumers to have a more profound knowledge of the quality of FFs and boost these activities to increase farmers’ incomes and play an active role in reducing food loss and waste.

Control of ice crystal nucleation and growth during the food freezing process.

Freezing can maintain a low-temperature environment inside food, reducing water activity and preventing microorganism growth. However, when ice crystals are large, present in high amounts, and/or irregularly distributed, irreversible damage to food can occur. Therefore, ice growth is a vital parameter that needs to be controlled during frozen food processing and storage. In this review, ice growth theory and control are described. Macroscopic heat and mass transfer processes, the relationship between the growth of ice crystals and macroscopic heat transfer factors, and nucleation theory are reviewed based on the reported theoretical and experimental approaches. The issues addressed include how heat transfer occurs inside samples, variations in thermal properties with temperature, boundary conditions, and the functional relationship between ice crystal growth and freezing parameters. Quick freezing (e.g., cryogenic freezing) and unavoidable temperature fluctuations (e.g., multiple freeze-thaw cycles) are both taken into consideration. The approaches for controlling ice crystal growth based on the ice morphology and content are discussed. The characteristics and initial mechanisms of ice growth inhibitors (e.g., antifreeze proteins (AFPs), polysaccharides, and phenols) and ice nucleation agents (INAs) are complex, especially when considering their molecular structures, the ice-binding interface, and the dose. Although the market share for nonthermal processing technology is low, there will be more work on freezing technologies and their theoretical basis. Superchilling technology (partial freezing) is also mentioned here.

Inverse problems in food engineering: A review

With the increase in the computational power, numerical simulations play an increasing role in designing, development, and optimization of various food processing operations. Inverse and ill-posed problems have been studied extensively in many branches of science and engineering, including mechanical, chemical, aerospace, biology, physics, and chemistry. The inverse techniques have been currently witnessing a growing trend in the food processing field for a decade. Inverse problems are usually performed when direct measurements of heat and mass transfer properties and boundary conditions, are not feasible. They are very sensitive to measurement errors; require optimization methods to tackle the inverse problem. It is necessary to consider the coupling heat and mass transfer for the solution of inverse problem since food process involves simultaneous heat and mass transfer within the food products. To date, inverse methods have been applied in few food processing operations, including drying, baking, freezing, and thermal processing. However, studies related to these areas on the estimation of unknown quantities for various fruits and vegetables, and food products are limited. This review covers the statistical concepts which include confidence interval, confidence region, model validation and minimization techniques discussed in detail. The optimal experimental design, D-optimality and Fisher Information Matrix, and sensitivity analysis are all extensively presented. The optimization techniques and their algorithms used in the area of food processing are explained. Finally, it mainly focuses on the inverse estimation of unknown quantities, namely, heat and mass transfer parameters in different food processing operations.

Strategic Planning of Information Systems at Leony Frozen Food Agents in Semarang Using Ward and Peppard Methods

Leony Frozen Food is a micro (small and medium) company that sells food in a frozen and cold temperature state located in Semarang. Leony Frozen Food still uses manual methods in carrying out its business process activities, and one example is doing bookkeeping. Leony Frozen Food does bookkeep still manually recorded in books and moved in the Android application, namely Cash Books. Therefore, IS/IT strategic planning is needed following the needs and current conditions of the company. This research aims to improve effectiveness and efficiency in carrying out business processes and providing solutions to problems in Leony Frozen Food. This study used data collection methods by interviewing company owners and direct observation to Leony Frozen Food. The methods used to conduct SI/IT strategic planning in this study used the Ward and Peppard methods, which included internal and external analysis of the company using Value Chain analysis, SWOT analysis, Porter's Five Forces analysis, and producing output in the form of IS/IT application proposals mapped using the McFarlan Strategic Grid. The results of IS/IT strategic planning are implemented in the next four years.

Effects of the application of static magnetic fields during potato freezing

The effectiveness of static magnetic fields (SMFs) in improving food freezing is a topic that, nowadays, raises substantial controversy among the scientific community. To shed light on this matter, new freezing experiments, under well controlled conditions, were performed in potato samples subjected or not to SMFs of either 40–55 mT or 150–200 mT, that is, approximately 1000 and 5000 times greater than the Earth's magnetic field, respectively. Our results showed that these SMFs did not affect supercooling, freezing kinetics, or potato quality. Thus, the supercooling reached before nucleation, the duration of the precooling, phase change, and tempering steps, the characteristic and total freezing times, drip losses, texture, and color were similar in potato samples frozen with or without SMF application. More experiments, at higher SMF intensities and in foods of different composition, should be performed to definitively evaluate the effectiveness of SMFs in improving food freezing. • Potato samples were frozen subjected or not to static magnetic fields (SMFs) of either 40–55 mT or 150–200 mT. • Freezing curves were compared in control and SMF experiments. • SMFs produced no effect on supercooling and freezing kinetics of potato samples. • SMFs did not affect drip losses, texture, or color of thawed potato.

Experimental study of water freezing process improvement using ultrasound

The phase change process of freezing water is an important application in several fields such as ice making, food freezing technologies, pharmaceuticals, etc. Due to the widespread usage of ice-related products, process improvements in this technology can potentially lead to substantial energy savings. It is well known that supercooling has a negative effect on the overall time and energy consumption of the freezing process. Therefore, ultrasound is proposed as a technique to improve the freezing process by eliminating the supercooling effect and the resulting energy savings is investigated. An experimental study was conducted to analyze the energy expenditures in the freezing process with and without the application of ultrasound. After a set of preliminary experiments, an intermittent application of ultrasound at 3.52 W & 8.25 W power levels was found to be more effective than constant-power application. The supercooling phenomenon was thoroughly studied through iterative experiments. It was also found that the application of ultrasound during the freezing process led to the formation of shard-like ice crystals. From the intermittent ultrasound experiments performed at 3.52 W & 8.25 W power levels, energy savings relative to no-ultrasound processes of 12.4% and 10.8% were observed, respectively.

KETERTELUSURAN DALAM RANTAI PASOK MAKANAN BEKU DI CV SAKANA INDO PRIMA

Developing a traceability system in the frozen food supply chain at CV Sakana Indo Prima. Frozen food in its processing has potential hazards that affect the quality and safety of food along the supply chain of frozen food products. These hazards include microbiological, physical, and chemical hazards that foodstuffs can experience during the production process to the hands of the final consumer. The development of this traceability system is divided into three stages. The first stage, namely by mapping and assessing supply chain performance, is carried out by identifying indicators of each level of SCM performance, calculating normalization values based on the initial value of KPIs using the norm de boer equation or formula, and calculating the final value of supply chain performance. The second stage is to carry out quality assurance by implementing the Hazard Analysis Critical Control Points (HACCP) system. Hazard analysis, hazard category determination, and critical control points and control measures. Determination of hazard categories as well as determination of essential points of control and control measures.

Effect of magnetic field with different dimensions on quality of avocado puree during frozen storage

AbstractThe magnetic field‐assisted freezing (MFAF) has been identified as an emerging physical method used for food preservation, characterised by its high penetrability in food materials. However, effects of magnetic fields in different dimensions on food freezing process and its products quality have not been previously compared. Thus, the alternating magnetic fields (4 mT and 50 Hz) were applied in different directions and its impact on the physiochemical properties of frozen avocado puree during the storage were investigated. In comparison with the conventional freezing process, the application of MFAF could reduce the weight loss and soluble solids rise. The transformation between different types of water and their corresponding redistribution were also limited under MFAF. The decrease of total polyphenol content with extended storage time was reduced due to the inhibitory effect of MFAF on the polyphenol oxidase activity. In general, the MFAF of avocado purees presented better texture characteristics and higher sensory qualities than the controls. The more directions the magnetic field was applied, the better it performed in maintaining the quality of avocado puree. This study provides a reference for the application of the MFAF on food cryopreservation.

Time Availability as Moderating Variable to the Influence of Price Reasonability, Store Attitude and Product Diversity on Impulse Buying

Indonesia as a captive market makes it an attraction for many retail entrepreneurs, both national and international, to compete for the existing market gaps so that competition becomes very tight, especially the frozen processed food product retail industry (Frozen Food), which has its own market gap, especially after the Covid-19 pandemic. Market anticipation and a good understanding of consumers related to how their buying behavior is very decisive for business entities that will enter the frozen food retail industry and for this reason, significant research is needed to determine their buying behavior. This study aims to analyze the effect of store atmosphere on impulse buying with time availability as moderation and to analyze the effect of product diversity on impulse buying with time availability as moderation by using a sample of consumers who shop at Minamart Gresik Outlets. The study used a research sample of 150 respondents with Structural Equation Modelling-Partial Least Square as a tool for testing the hypothesis. The results of this study indicate that all the hypotheses proposed have a significant effect on impulse buying moderated by the time availability variable.