Handbook of frozen food processing and packaging
Abstract
Frozen foods make up one of the biggest sectors in the food industry. Their popularity with consumers is due primarily to the variety they offer and their ability to retain a high standard of quality. Thorough and authoritative, the Handbook of Frozen Food Processing and Packaging provides the latest information on the art and science of correctly handling and containing frozen foods. The book is divided into five parts for ease of accessibility and comprehension. Fundamentals of Freezing explains the basics of freezing. Facilities for the Cold Chain focuses on freezing-related equipment and facilities. Quality and Safety of Frozen Foods stresses the importance of quality, safety, and the nutritional values of frozen foods. Monitoring and Measuring Techniques for Quality and Safety describes the methods and techniques used to measure and maintain the quality and safety of frozen foods. The final part, Packaging of Frozen Foods discusses topics such as the various packaging materials used, a description of packaging machinery, and the future developments foreseen in frozen food packaging. Providing chapters written by authors with esteemed academic and professional credentials, the Handbook of Frozen Food Processing and Packaging is an essential resource for scientists in the frozen food industry.
... Functional properties of proteins, including solubility and extractability of the myofibrillar fraction, are related to many functional properties. Freezing, particularly at a slow rate, initially results in a noticeable decrease in myosin-actin affinity due to myosin head denaturation, followed by a continued decrease in ATPase activity and denaturation of the myosin tail [18]. Frozen storage leads to conformational changes in protein molecules, resulting in a loss of functionality such as water holding capacity, viscosity, gel-forming ability, and lipid emulsifying capacity. ...
... Both fatty and lean fish species exhibit significant lipid hydrolysis during frozen storage, resulting in rancid flavor and deleterious effects on ATPase activity. Free fatty acids interact with proteins, contributing to texture deterioration and lipid oxidation, forming higher-molecular-weight lipids (triglycerides and phospholipids) more rapidly [21,18,28]. Frozen storage can disrupt muscle cells, releasing mitochondrial and lysosomal enzymes into the sarcoplasm, leading to the loss of water-soluble proteins, vitamins, and minerals during thawing, with increased leakage of expressible fluid as the proportion of denatured proteins increases. ...
The degradation of fish in the storage condition of the freezer is influenced by several factors which include the fishing species, the rate at which the fish is frozen, the temperature at which it is stored, the duration of storage, the type of freezing applied, and enzymatic processes. The freezing and frozen storage lead to macro-and microscale changes of fish muscles, with major changes being lipid oxidation inducing rancidity, protein denaturation and aggregation causing toughness, red color fading and freezer burn. The process of freezing involves transforming water to ice which in turn results into an increase in the concentration of dissolved substances, adjusting the acid-base balance. It can lead to pH changes of up to 1 unit, often towards acidity and in some cases up to 10 units due to salt and other compounds precipitation. The described changes permanently alter the properties of the physical-chemical nature of frozen fish including the convenience and storage conditions of the food, thereby directing attention to the necessity of new approaches in technologies.
... • Hızlı dondurmada mikrobiyel üremenin tamamen engellendiği sıcaklık derecelerine kısa sürede erişildiği için donma sırasında mikrobiyel bozulma ihtimali ortadan kalktığı gibi, çözünmeleri de daha kısa sürede oluştuğu için çözünme sırasında da mikrobiyel üreme riski az olmaktadır (Geankoplis, 2003;Sun & Zheng, 2006). ...
... Çözünen su tekrar absorbe edilmediği için fire artmakta suyla birlikte pigment ve besin öğeleri de atılmaktadır. Ayrıca çözünen(sızıntı suyu) su mikrobiyel riski artırmaktadır (Sun & Zheng, 2006). ...
... Figure 2 shows the freezing curves of chestnut kernels under various freezing methods, similar to that of polar solution. This is mainly because food contains a large number of non-water matters [21]. The freezing process of chestnut kernels consisted of pre-cool- Table 1 shows the ratios of the heat transfer coefficient between the chestnut kernel surface and heat transfer media in different freezing treatment groups. ...
... Figure 2 shows the freezing curves of chestnut kernels under various freezing methods, similar to that of polar solution. This is mainly because food contains a large number of non-water matters [21]. The freezing process of chestnut kernels consisted of pre-cooling (rapid cooling), phase transition, and quenching. ...
This paper compared the effects of air and nitrogen on the freezing characteristics, color, and cell structures of chestnut kernels at different rates of heat transfer and adopted liquid nitrogen spray quick-freezing (NF−40 °C/−60 °C/−80 °C/−100 °C) and still air freezing (AF−20 °C/−40 °C) as the freezing methods. The ratio of heat transfer coefficients in N2 groups was two times as high as those in air groups, and NF−100 °C and NF−80 °C showed better freezing characteristics, good protection for cytoskeletons, and the color was similar to those of the fresh group. Taking both Multivariate Analysis of Variance (Principal Components Analysis and Cluster Analysis) and economic factors, NF−80 °C can be used as a suitable method for chestnut kernel freezing. When the ambient freezing temperature was lower than Tg, both NF and AF treatment groups presented poor quality. The rate and medium of heat transfer jointly influenced the freezing characteristics and quality. The former had a greater effect than the latter, however.
... The global frozen foods market, expected to reach $300 billion by 2020, denotes the increasing consumer demand (Sharma, 2014). Maintenance of the foods' taste and quality are the main factors for the boost in the frozen food market since the freezing process can inhibit microbial growth, lower water activity, and decrease chemical and enzymatic reactions (Sun, 2016). Frozen foods can be shipped and stored without geographical limitations. ...
... Some researchers used numerical methods for modeling heat transfer and mass migration during freezing (Delgado & Sun, 2001). However, these heat transfer-based studies used only macroscale equations, which cannot adequately address the phenomena taking place at lower scales (Pham, 2006;Sun, 2016). ...
A hybrid mixture theory (HMT)‐based unsaturated transport (pores not saturated with liquid) model was applied to a food matrix subjected to freezing and freeze–thaw cycles. The model can explain the fluid, species, and heat transport, ice formation, thermomechanical changes, and the freezing point depression occurring inside food biopolymers during freezing. Volume changes during freezing were calculated using the stresses due to pore pressure and the phase‐change based mechanical strain. The Eulerian‐Lagrangian transformation was performed for solving the equations using a finite element mesh in Lagrangian coordinates. The predicted temperature profiles for constant and fluctuating freezing temperature conditions showed agreement with experimental data with reasonable accuracy (RMSE = 2.86°C and 2.23°C, respectively). The multiscale transport model coupled with a physical chemistry‐based relation was able to predict solute concentration and the freezing point depression in potatoes with greater accuracy than an empirical equation published in the literature. Sudden temperature fluctuations representing the opening and closing of a freezer door were investigated using this solution scheme, and conditions causing less damage to the food were identified.
Practical Application
Food materials are subjected to freeze–thaw cycles during storage, shipping, and distribution to the consumers. The study uses numerical modeling and experimental validation to elucidate the principles affecting ice formation, solute migration, and temperature changes. Outcomes will allow processors to improve the quality of frozen foods with improved design of freezing operation, and storage and distribution strategies.
... For frozen food production, the currently most widely used freezing methods are air blast freezing and plate contact freezing (Sun, 2011), while the food products can always tightly stick on the plate or the conveyor belt after freezing, which currently can only rely on mechanical or heating method to shed the products. This always causes undesirable food quality loss and higher production costs (Tian, Zhu, & Sun, 2020d). ...
... freezing is that NADESs could restrain the molecular motion (like water motion) within the systems under low temperature through enhancing the strength of hydrogen-bonding networks. For ice nucleation, both initial ice nuclei and the supercooled incoming water for ice growth are necessary (Sun, 2011;Zhu et al., 2019b). More intense hydrogenbonding networks are considered to immobilize the free water or hinder the water reorientation, which can prevent the supercooled water from joining the ice plane (Tian, Zhu, et al., 2020d). ...
Nature-inspired natural deep eutectic solvents (NADESs) as anti-freezing agents including Pro:Glc (5:3), Pro:Glc (1:1), Pro:Sor (1:1), and Urea:Glc:CaCl2 (3:6:1) were prepared. Viscosity (η), conductivity (σ), activation energy of viscous flow (Eη) and conduction (Eᴧ), transverse relaxation time (T2), thermal behaviours, and anti-freezing capacities of the NADESs were investigated. A critical T2 of 24.60 ms for η changes was obtained, and the relationship between η and T2 was determined as lnη = -1.398lnT2 + 10.688. Differential scanning calorimetry and low-field nuclear magnetic resonance analyses indicated NADESs could hinder the molecular motion as temperature decreased through enhancing the hydrogen-bonding strength, endowing them with excellent anti-freezing capacity. NADESs showed varied Eη (41.58∼45.72 kJ mol⁻¹) and Eᴧ (48.31∼63.08 kJ mol⁻¹), of which Pro:Sor (1:1) possessed the greatest ones, showing its greatest temperature sensitivity and best anti-frosting capacity. Applications in frozen chicken breast further announced the potentials of NADESs as anti-freezing agents for the industry.
... Besides avoiding energy wastage, FD also contributes to saving operation as well as service costs. This can help to predict system malfunctions and therefore prevents unplanned downtimes, which is especially important for industrial applications as a chiller breakdown may cause an entire process line to stop [5]. ...
... Moreover, it is demonstrated how the model performs with only a minor number of positive samples being available in the training phase. Isentropic compressor efficiency f 4 Polytropic compressor efficiency f 5 Instantaneous compressor power f 6 Instantaneous compressor current f 7 ...
Chiller systems are used in many different applications in both the industrial and the commercial sector. They are considered major energy consumers and thus contribute a non-negligible factor to environmental pollution as well as to the overall operating cost. In addition, chillers, especially in industrial applications, are often associated with high reliability requirements, as unplanned system downtimes are usually costly. As many studies over the past decades have shown, the presence of faults can lead to significant performance degradation and thus higher energy consumption of these systems. Thus, data-driven fault detection plays an ever-increasing role in terms of energy efficient control strategies. However, labelled data to train associated algorithms are often only available to a limited extent, which consequently inhibits the broad application of such technologies. Therefore, this paper presents an approach that exploits only a small amount of labelled and large amounts of unlabelled data in the training phase in order to detect fault related anomalies. For this, the model utilizes the residual space of the data transformed through principal component analyses in conjunction with a biased support vector machine, which can be ascribed to the concept of semi-supervised learning, or more specifically, positive-unlabelled learning.
... Conventional quick freezers are cooled mechanically [2], whose temperature is generally above -30 °C. During the process of quick freezing, the air velocity should be controlled within a specific range and should not be too high (up to 20 m/s [3]). It is difficult to achieve vitrification of food cells. ...
... Freezing rate is affected by the convective heat transfer coefficient, which is mainly determined by freezing temperature and velocity of cryogenic flow [3]. Experiments of the Pomfret frozen under different temperatures and N2 velocity were made. ...
Liquid nitrogen (LN2) quick freezer could make full use of most of latent heat and sensible heat of LN2 to freeze food. Pomfret is prone to spoilage, which could be quickly frozen by LN2 quick freezer after harvesting. In this paper, a LN2 quick-freezer is designed to freeze the golden Pomfret by the cold N2 at -80°C and 1.5m/s. Test results of temperature field and velocity field show there is a good temperature uniformity in the freezer, and the velocity field can be more uniform and stable when a top baffle is adopted. The velocity field in the freezer is studied by CFD simulation with different deflectors installed at the top of the freezer. Simulation results show that most of the field have a uniform air volume with the arc deflectors, which can meet the requirements of the golden Pomfret quick freezing.
... Freezing is a popular food preservation method that applies low temperatures to the product, which converts liquid water into ice crystals. The low water activity (aw) and decreased molecular mobility resulting from freezing significantly slow down the kinetics of chemical and enzymatic reactions like proteolysis and oxidation, as well as physical changes such as mass transfers, including recrystallisation or phase separations [14], [15]. Generally, lower freezing temperatures slow the kinetics of these deteriorative reactions [16]. ...
Bryndza cheese is a traditional Slovakian product. In this research, we have investigated whether it would be possible to freeze bryndza, store it at a temperature of -18°C, and then thaw and place it on the market during the off-production season. The current legislation in Slovakia does not allow this procedure. The freezing process was chosen based on the request of several small food business operators who would like to replace the process of preserving the primary raw material, matured salted ewe’s lump cheese, in barrels due to acrid-sour taste. Bryndza cheese is preferred by consumers due to its unique microbial composition, which is beneficial for their health. Many microorganisms present in bryndza are probiotics. For this reason, we wanted to determine how the microflora in the bryndza cheese changes after freezing. These findings have practical implications for the food industry, particularly for small food business operators, who can potentially adopt freezing to preserve bryndza, thereby extending its shelf life and availability to consumers. Additionally, in many households, people store bryndza in their freezers after purchasing and use it to prepare dishes. Understanding the role of microorganisms in the ripening process and during storage can provide valuable data on Brynzda quality and safety. The present study aimed to analyse the representation of microorganisms in “Bryndza” samples at the beginning of storage and after 6 months of storage at a temperature of -18 °C. A total of 10 samples of “Bryndza” cheese made from pasteurised milk were analysed. Analysis of total viable counts of viable bacteria (TVC), coliform bacteria (CB), lactic acid bacteria (LAB), and microscopic filamentous fungi (MFF) was performed using the plate dilution method. Isolated strains of microorganisms were identified with mass spectrometry MALDI-TOF MS Biotyper. A total of 295 isolates from Bryndza cheese were identified at the start of storage and 220 isolates at the end of storage of samples. The dominant species of microorganisms found in Bryndza cheese were lactic acid bacteria, especially Lactococcus lactis, with 68 isolates and Lactobacillus fermentum, with 41 isolates at the start of storage. The most frequently isolated species were Lactococcus lactis, with 62 isolates, and Limosilactobacillus fermentum, with 33 isolates. Our results show that important lactic acid bacteria were present in the bryndza even after 6 months of freezing, but coliform bacteria were absent. Experimental outputs: TVC: showed no significant decrease (p-value = 0.0137); LAB: No significant decrease in lactic acid bacteria counts post-storage; MFF: Significant decrease in microscopic filamentous fungi post-storage; CB: Qualitative analysis indicates a significant reduction to undetectable levels after storage. Long-term storage of bryndza at -18°C is safe from a microbiological point of view.
... As both texture and drip loss are expected to rely on tissue integrity (Sun, 2011), micrographs were acquired to shed light on the effect of the different freezing processes on carrot discs, further verifying the improvement of quality attributes by VF. Microstructural changes of the surface and central section of carrot discs from SEM produced by the different treatments are shown in Fig. 5. ...
Freezing is a good way for food preservation. In addition to the process effectiveness, modern food freezing techniques should guarantee the high quality of the products after freezing. This study concerns the application of low pressure for food freezing covering a specific temperature range named freezing critical zone. Vacuum freezing (VF) allows a fast freezing rate without the use of a cryogenic medium. The application of VF allowed a comparable freezing rate as air freezing at − 80 °C in the temperature range of about 2 to − 6 °C, which constitutes an advanced technology. Carrot discs with VF (from 2 to − 6 °C) were still of good quality by controlling the duration of the freezing critical zone, even with subsequent slow freezing (SF) (from − 6 to − 20 °C). Carrot samples frozen under different conditions were extensively compared by the results in mass loss, textural property, and microstructural changes of SEM, quantifying the freezing damage. The results showed that carrot discs subjected to the freezing procedure of VF + SF contributed to a comparable texture to that of fast freezing, minimal mass loss, as well as reduced microstructure destruction. Even in the case of increased sample size, which requires more intense freezing conditions, the carrot discs maintained their good quality attributes after VF + SF. In conclusion, the application of VF in the temperature range covering the freezing critical zone can be a promising approach for improving the quality of frozen food products.
... Meat for further processing has already been frozen, amplifying the effects of further freezing, storage and thawing. Additional ingredients are usually added which affect the quality, shelf-life and over all acceptability of these products and the physicochemical reactions occurring during the freezing process [6]. ...
This study was conducted to evaluate the chemical profile of beef meat products (beef burger and beef luncheon). A total of 50 random samples of beef meat products were collected from different supermarkets located in El-Menoufia governorate, (25of each). The samples were taken as intact units and transferred immediately in an icebox to the laboratory in order to investigate their chemical criteria. The obtained results indicated that the mean values of moisture content (%) in the examined samples of beef burger and beef luncheon were 61.28 ± 0.17 and 58.76 ± 0.14, respectively. The mean values of protein contents (%) in the examined beef burger and beef luncheon samples were 15.22 ± 0.18 and 10.03± 0.12 and the misbranded samples were 16% and 44%, respectively. The mean values of fat contents (%) in the examined beef burger and beef luncheon samples were 19.80 ± 0.19 and 19.25±0.21, respectively. Therefore, the percentages of the misbranded samples of such meat products were 24 % and 48%, respectively. The mean values of ash content (%) in the examined beef burger and beef luncheon samples were 3.36 ± 0.07 and 4.29 ± 0.10,respectively. Application of the keeping quality tests declared that the average values of pH, TVN (mg%) and TBA (mg%) in the examined samples of meat products were 5.97 ± 0.02, 10.15 ± 0.32 & 0.11 ± 0.01 for beef burger and 5.86 ± 0.01, 9.88 ± 0.26 and 0.08 ± 0.01 for beef luncheon, respectively. Concerning the essential amino acids in beef burger, they had the highest content of glutamic acid (13.82%), valine (10.64%), arginine (9.51%), hydroxyproline (3.04%) and tryptophan (2.01%). Beef luncheon had the highest content only of aspartic acid (10.06%), lysine (5.26%) and tyrosine (8.72%). Regarding, the essential fatty acids of the examined beef burger, the total unsaturated fatty acids constituted 43.6%, however, total saturated ones were represented by 56.4% and the ratio between them was 0.77. Regarding the examined samples of beef luncheon, the total unsaturated fatty acids were 41.5%, however, the total saturated fatty acids were 58.5% and the ratio between them were 0.71, respectively.
... The distinction between heterogeneous and homogeneous nucleation can be made by evaluating differential heat flow signals [4,6,7]. It is believed that nucleation is the most important stage during crystallization, since it can affect both the size of crystals and the distribution of ice crystals [8]. ...
This study was conducted in order to investigate of the points of formation of ice particles during cooling of fish sperm. The object of the study was spermatozoa of the Russian sturgeon (Acipenser gueldenstaedtii Brandt, 1833), hybrid Acipenser ruthenus × Huso huso, the spiny-tailed sturgeon Acipenser nudiventris Lovetsky, 1828, and the inconnu Stenodus leucichthys Güldenstädt, 1772. The growth of ice microparticles is formed at the perturbation temperature of the corresponding aqueous suspension, with the concentration of dissolved substances increasing in the non-freezing phase. The process of ice formation and the increase concentration of the remaining liquid continues as it cools to form amorphous (glassy) ice. It is interesting to bring the mass of ice with a further decrease in temperature to (-196) ° C. Cooling causes compression of the formed ice crystals.
... whereas [44] confirmed the expiration period for products using cold chains. then based on references from books [45]: , the storage requirements for meat in the Chilled category are a temperature of 0 ° C until 4 ° C for beef with a minimum froze type -18 ° C and with a minimum Bacteria content of 1 million. The meat's quality is seen from its colors, such as the fat, the marble pattern, and the texture based on the characteristics. ...
... Frozen food adalah produk pangan berbasis bahan pangan hewani ataupun nabati yang diolah menjadi produk setengah jadi atau produk jadi yang kemudian dibekukan. Keunggulan frozen food dapat disimpan pada suhu beku dan memiliki umur simpan yang panjang (Sun, 2012) karena sulit ditumbuhi oleh mikroba. Selain itu, frozen food merupakan produk yang dapat disajikan dengan cepat karena cukup diolah dengan cara sederhana sebelum disajikan. ...
Kegiatan pengabdian masyarakat ini bekerjasama dengan mitra pemilik usaha maupun calon pengusaha UMKM yang berada di wilayah Kelurahan Keboananom, Kecamatan Gedangan, Kabupaten Sidoarjo. Terdapat 6 mitra yang terlibat dalam kegiatan ini. Pelaksanaan kegiatan dimulai dengan identifikasi masalah dan diskusi bersama mitra mengenai peluang usaha frozen food dan bagaimana mitra dikenalkan dengan produk-produk yang dapat diproduksi dan disimpan dalam bentuk frozen. Setelah diskusi maka mitra dilatih untuk membuat produk yang dapat disimpan beku. Pada kegiatan praktek ini, mitra diberikan formula dan cara kerja serta mempraktekkan pembuatan bakso dan sosis premium dan ekonomis, serta dessert kekinian berbahan ubi jalar ungu, serta perhitungan harga pokok produksi dan perkiraan harga jual. Dari hasil kegiatan, pengetahuan mitra akan produk yang dibekukan, ketrampilan dalam pembuatan produk, dan kemampuan perhitungan harga pokok produksi meningkat. Setelah pelatihan diharapkan mitra dapat meningkatkan ketrampilan dengan mempraktekkan di tempat usaha masing-masing dan menangkap peluang membuat unit usaha baru.
... Especially in the industrial refrigeration sector, PM can add significant value in terms of process reliability. One particularly important branch is the food industry, where chiller breakdowns may lead to the obstruction of the production process causing reduced product quality or even product loss [25]. But also other branches, such as the chemical or pharmaceutical industry, rely on properly maintained refrigeration systems and can therefore benefit from the advantages of PM. ...
Download:https://art.torvergata.it/handle/2108/323763
The automatic assessment of the degradation state of industrial refrigeration systems is
becoming increasingly important and constitutes a key-role within predictive maintenance
approaches. Lately, data-driven methods especially became the focus of research in this
respect. As they only rely on historical data in the development phase, they offer great
advantages in terms of flexibility and generalisability by circumventing the need for specific
domain knowledge. While most scientific contributions employ methods emerging from
the field of machine learning (ML), only very few consider their applicability amongst
different heterogeneous systems. In fact, the majority of existing contributions in this field
solely apply supervised ML models, which assume the availability of labelled fault data for
each system respectively. However, this places restrictions on the overall applicability, as
data labelling is mostly conducted by humans and therefore constitutes a non-negligible
cost and time factor. Moreover, such methods assume that all considered fault types
occurred in the past, a condition that may not always be guaranteed to be satisfied.
Therefore, this dissertation proposes a predictive maintenance model for industrial
refrigeration systems by especially addressing its transferability onto different but related heterogeneous systems. In particular, it aims at solving a sub-problem known as
condition-based maintenance (CBM) to automatically assess the system’s state of degradation. To this end, the model does not only estimate how far a possible malfunction
has progressed, but also determines the fault type being present. As will be described
in greater detail throughout this dissertation, the proposed model also utilises techniques
from the field of ML but rather bypasses the strict assumptions accompanying supervised
ML. Accordingly, it assumes the data of the target system to be primarily unlabelled
while a few labelled samples are expected to be retrievable from the fault-free operational
state, which can be obtained at low cost. Yet, to enable the model’s intended functionality, it additionally employs data from only one fully labelled source dataset and, thus,
allows the benefits of data-driven approaches towards predictive maintenance to be further
exploited.
After the introduction, the dissertation at hand introduces the related concepts as
well as the terms and definitions and delimits this work from other fields of research.
Furthermore, the scope of application is further introduced and the latest scientific work
is presented. This is then followed by the explanation of the open research gap, from which
the research questions are derived. The third chapter deals with the main principles of the
model, including the mathematical notations and the individual concepts. It furthermore
delivers an overview about the variety of problems arising in this context and presents the
associated solutions from a theoretical point of view. Subsequently, the data acquisition
phase is described, addressing both the data collection procedure and the outcome of the
test cases. In addition, the considered fault characteristics are presented and compared
with the ones obtained from the related publicly available dataset. In essence, both
datasets form the basis for the model validation, as discussed in the following chapter. This
chapter then further comprises the results obtained from the model, which are compared
with the ones retrieved from several baseline models derived from the literature. This
work then closes with a summary and the conclusions drawn from the model results.
Lastly, an outlook of the presented dissertation is provided.
... The freezing process has been considered to be one of the best methods to preserve the quality characteristics of food by slowing spoilage and preventing microbial growth (Erickson and Hung, 2012). Furthermore, it better preserves the flavor, color, and nutritional values of the food than canning or drying processes (Sun, 2005). ...
... The freezing process has been considered to be one of the best methods to preserve the quality characteristics of food by slowing spoilage and preventing microbial growth (Erickson and Hung, 2012). Furthermore, it better preserves the flavor, color, and nutritional values of the food than canning or drying processes (Sun, 2005). ...
... The water may be increased due to the loss of solid content during blanching time (Torreggiant et al., 2000). The sublimation of ice at the surface can also occur during storage in improperly packaged food, leading to desiccation and causing undesirable weight loss (Sun, 2006). ...
... Often meat for further processing has already been frozen, amplifying the effects of further freezing, storage and thawing. Additional ingredients are usually added which affect the quality, shelf-life and over all acceptability of these products and the physico-chemical reactions occurring during the freezing process [9]. The oxidative rancidity in fresh, frozen and cooked chicken breast and leg meat was evaluated by measuring malonaldehyde in fat with an improved thiobarbituric acid (TBA) assay with antioxidant protection [1]. ...
A total of 105 random samples of chicken cuts up were collected from different super markets located in Menoufiya governorate. The examined samples were breast, thigh and drumsticks (35 of each). The samples were taken as intact units and transferred immediately in an ice box to the laboratory with undue delay in order to investigate their chemical criteria. The obtained results indicated that the mean values of moisture content (%) in the examined samples of chicken breast, thigh and drumsticks were 74.31 ± 0.18, 72.89 ± 0.21 and 71.14 ± 0.16; protein contents (%) were 21.06 ± 0.18, 20.13 ± 0.21 and 18.42 ± 0.16; fat contents (%) were 2.25±0.09, 2.99 ± 0.10 and 4.61 ± 0.13; ash contents (%) were 2.37±0.05, 2.52 ± 0.06 and 3.56 ± 0.09, respectively. Application of some keeping quality tests declared that the mean values of pH ,T V N (mg %) and T B A (mg %) on the examined samples were 5.91 ± 0.01, 11.29 ± 0.32 and 0.04 ± 0.01 for chicken breast, 5.77± 0.01, 8.10 ± 0.21 and 0.09± 0.01 for thigh and 5.98 ± 0.01, 6.57 ± 0.19 and 0.14 ± 0.01 for chicken drumsticks, respectively. On the other hand, chicken breast had the highest content of Glutamic acid (12.82), Alanine (10.27), Methionine (9.11), Lysine (8.52), Arginine (6.61), Tryptophan (6.29), phenylalanine (4.79) and serine (3.48) than the other examined samples. In the same time, chicken thigh had the highest content of Glycine (14.69), Valine (8.19) and proline (6.01). While chicken drum stick had the highest content only of Leucine (13.45), Aspartic acid (10.12), Threonine (6.55), Tyrosine (5.07) and hydroxyproline. (2.21) Regarding the examined samples of chicken breast , thigh and drumstick, the total unsaturated fatty acids were 46.2%, 42.5% and 39.10%, however the total saturated fatty acids were 53.4%, 57.5% and 60.9% and the ratios between them were 0.91, 0.74 and 0.64 , respectively.
... With the continuous improvement of technology and the increasing demand for high-quality product delivery, the required functionalities of the packaging have changed. Traditional packaging provides functions like containment, protection, communication, convenience, etc. [5]. With the booming development of various novel materials and technologies, the trend of packaging has slowly transitioned from conventional passive packaging to smart packaging. ...
Packaging is one of the most important factors affecting the overall cold chain efficiency.
This paper aims to examine the current trends of cold chain packaging by conducting a comprehensive review on the current commercially available cold chain shipping solutions. A conceptual model of the cold chain shipping solutions including the structure, categories and components is proposed to provide analytical comparisons with the existing literature. It is found that the shipping solutions can improve the overall cold chain performance in many aspects which include improving temperature
control performance, flexibility, safety, sustainability and knowledge sharing of the cold chains. Despite all the advantages, there are still limitations and challenges posed which are also discussed. This is the first paper presenting an overview of commercially available cold chain shipping solutions. It not only contributes to the literature by presenting new knowledge but is also beneficial for all the stakeholders in cold chain packaging by providing practical information and guidelines.
... Si la congélation est faite correctement, elle conserve les aliments sans entrainer des changements au niveau de la taille, de la forme, de la texture, de l'arôme et des nutriments. Cette technologie a déjà montré son efficacité dans le domaine industriel et est utilisée pour la conservation des fruits, légumes, viandes, poissons et laits (Sun, 2012). Une méthode de conservation sur une longue période serait un catalyseur du développement rural entrainant une augmentation des revenus des producteurs, des transformateurs et des commerçants. ...
Coulibaly et al., J. Appl. Biosci. 2021 Étude de la stabilité de quelques propriétés physico-chimiques des tranches d'igname congelées (Dioscorea cayenensis-rotundata cv Kponan) de Côte d'Ivoire et analyse sensorielle des mets dérivés. Published online at www.m.elewa.org/journals/ on 28 th February 2021 https://doi.org/10.35759/JABs.158.6 RÉSUMÉ Objectif : Évaluer l'impact de la congélation sur certains paramètres physico-chimiques des tranches d'ignames de la variété kponan et faire une analyse sensorielle de quelques mets dérivés. Méthodologie et résultats : L'étude a été faite sur des tranches d'ignames prétraitées puis congelées pendant 3 mois. À Chaque mois, des échantillons ont été prélevés pour une analyse des paramètres physico-chimiques et sensorielle des mets dérivés. La congélation n'a pas eu d'effet sur les teneurs en fibre, en protéine et en cendre. Cependant, au cours du premier mois, la matière sèche a augmenté de 5,59 %. Une augmentation des sucres réducteurs a été également observée. Tandis que la teneur en amidon a diminué de 5,54 %. A partir du deuxième mois, tous les paramètres physico-chimiques étudiés sont demeurés stables. Le profil sensoriel des mets dérivés a montré une bonne appréciation des caractéristiques sensorielles avec une forte élasticité (foutou) et une augmentation de la croustillance, de la fermeté et de la couleur (frite). Conclusion et applications des résultats : La technologie utilisée au cours de cette étude a permis de conserver la majeure partie des caractéristiques physico-chimiques et sensorielles de l'igname durant 3 mois. La production de tranches d'igname congelées doit être envisagée afin de palier le problème de conservation post-récolte, assurer la disponibilité tout au long de l'année permettant d'assurer la sécurité alimentaire et contribuer ainsi à la lutte contre la pauvreté en milieu rurale. Coulibaly et al., J. Appl. Biosci. 2021 Étude de la stabilité de quelques propriétés physico-chimiques des tranches d'igname congelées (Dioscorea cayenensis-rotundata cv Kponan) de Côte d'Ivoire et analyse sensorielle des mets dérivés 16322 Study of the stability of some physicochemical properties of frozen yam slices (Dioscorea cayenensis-rotundata CV Kponan) from Côte d'Ivoire and sensory analysis of derived dishes ABSTRACT Objective: Evaluate the impact of freezing on certain physicochemical parameters of yam slices of the kponan variety and make a sensory analysis of some derived dishes. Methodology and results: The study was performed on slices of pretreated yams and then frozen for 3 months. Each month, samples were taken for an analysis of the physico-chemical and sensory parameters of the derivative dishes. Freezing did not affect fiber, protein, and ash contents. However, in the first month, dry matter increased by 5.59%. An increase in reducing sugars was also observed. While the starch content decreased by 5.54%. From the second month, all the physico-chemical parameters studied remained stable. The sensory profile of the derived dishes showed a good appreciation of the sensory characteristics with high elasticity (foutou) and an increase in crispness, firmness, and color (fried). Conclusion and application of the results: The technology used during this study made it possible to conserve most of the physico-chemical and sensory characteristics of the yam for 3 months. The production of frozen yam slices should be considered in order to overcome the post-harvest conservation problem, ensure availability throughout the year, ensuring food security and thus contributing to the fight against poverty in the environment. rural.
... Considering a possible food transmission of SARS-CoV-2, not only food surfaces but also other materials must be considered, namely packaging materials, work surfaces, machinery, and work tools in food companies and in slaughterhouses. Packaging materials include plastic materials, especially polyethylene (PE), polypropylene (PP), polyethylene terephthalate (PET), polyvinyl chloride (PVC), and ethylene vinyl alcohol (EVOH), but also cardboard, molded paper pulp, and different metals [51]. In the food industry, most of the food contact surfaces and tools are made of stainless steel. ...
The SARS-CoV-2 pandemic is being questioned for its possible food transmission, due to several reports of the virus on food, outbreaks developed in food companies, as well as its origins linked to the wet market of Wuhan, China. The purpose of this review is to analyze the scientific evidence gathered so far on the relationship between food and the pandemic, considering all aspects of the food system that can be involved. The collected data indicate that there is no evidence that foods represent a risk for the transmission of SARS-CoV-2. In fact, even if the virus can persist on food surfaces, there are currently no proven cases of infection from food. Moreover, the pandemic showed to have deeply influenced the eating habits of consumers and their purchasing methods, but also to have enhanced food waste and poverty. Another important finding is the role of meat processing plants as suitable environments for the onset of outbreaks. Lessons learned from the pandemic include the correct management of spaces, food hygiene education for both food workers and common people, the enhancement of alternative commercial channels, the reorganization of food activities, in particular wet markets, and intensive farming, following correct hygiene practices. All these outcomes lead to another crucial lesson, which is the importance of the resilience of the food system. These lessons should be assimilated to deal with the present pandemic and possible future emergencies. Future research directions include further investigation of the factors linked to the food system that can favor the emergence of viruses, and of innovative technologies that can reduce viral transmission.
... From above, the constraint (5) makes the ADRA not experience losses by designing a price π c i cheaper than the DSO price π DSO i . In (6), the ADRA ensures no over cost in the energy service by setting a maximum available price π max , and (7) is the constraint that guarantees that, at the end of the day or 24 h, the price scheme π c i is equivalent to an average price. This means the end-user is not charged with additional charges rather than the DSO average price. ...
Electricity access is strongly linked to human growth. Despite this, a portion of the world’s population remains without access to energy. In Colombia, rural communities have energy challenges due to the National Interconnected System’s (NIS) lack of quality and stability. It is common to find that energy services in such locations are twice as costly as in cities and are only accessible for a few hours every day due to grid overload. Implementing market mechanisms that enable handling imbalances through the flexible load management of main loads within the grid is vital for improving the rural power grid’s quality. In this research, the energy from the rural grid is primarily employed to power a heating, ventilation, and air-conditioning (HVAC) system that chills flowers for future commerce. This load has significant consumption within the rural grid, so handling HVAC consumption in a suitable form can support the grid to avoid imbalances and improve the end-user access to energy. The primary responsibilities of the flower greenhouse operator are to reduce energy costs, maximize flexibility, and maintain a proper indoor temperature. Accordingly, this research proposes a flexible energy market based on the bi-level mixed-integer linear programming problem (Bi-MILP), involving the Agricultural Demand Response Aggregator (ADRA) and the flower greenhouse. ADRA is responsible for assuring the grid’s stability and quality and developing pricing plans that promote flexibility. A flower greenhouse in Colombia’s Boyacá department is used as an application for this research. This study looked at the HVAC’s flexibility under three different pricing schemes (fixed, time-of-use, and hourly) and graded the flower greenhouse’s flexibility as a reliable system.
... In a damaged cell membrane, internal leakage of cell materials such as RNA, DNA, potassium ions and low molecular solutes can lead to cell death. On the other hand, osmotic dehydration results in low water activity, limited cell mobility, cell deformation and nonlamellar lipid phase formation (Kennedy, 2000;Rahman, 2007;Sun, 2012). ...
In the Philippines, milk production is often inconsistent due to seasonality leading to either shortage or surplus of milk. Before processing, dairy farmers and cooperatives subject their collected raw milk to low temperatures to delay the deterioration of milk quality. This process is performed to prevent profit loss, reduce food waste and generate a sustainable supply chain. The study determined the effects of refrigeration, freezing and blast freezing on preserving the quality of raw cow's milk before processing. Chemical, foaming, microbial and sensory characteristics were determined to compare the effect of each treatment. Milk samples were refrigerated at 4 °C for 12 h (RM), frozen at-18 °C for 16 h (FM), and blast frozen at-40 °C for 10 h (BFM). Before conducting the analyses, FM and BFM were thawed at 4 °C for 22 and 16 h, respectively. Fat (4.07%) and protein (2.97%) significantly decreased in FM while moisture, total solids, titratable acidity and pH did not significantly differ among treatments. The foam value and foam volume were significantly higher in RM (88.00% and 86.33 mL) and BFM (91.58% and 89.75 mL), respectively. BFM had the lowest counts of aerobic microorganisms (5.16 log10 CFU/mL), coliforms (1.38 log10 CFU/mL), and Escherichia coli (< 1.00 log10 CFU/mL). Milk samples were pasteurized at 63 °C for 30 min before the conduct of the sensory analysis. Sensory characteristics did not significantly differ among treatments. From the results, blast freezing can be generally considered the most viable solution for storing raw cow's milk before processing.
... (2) phase transition (crystallization); and (3) cooling to the storage temperature (Kiani & Sun, 2011;Sun, 2016). It is a thermodynamic process that includes heat transfer, mass transfer, and fluid flow. ...
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.
... Considering a possible food transmission of SARS-CoV-2, not only food surfaces but also other materials must be considered, namely packaging materials, work surfaces, machinery, and work tools in food companies and in slaughterhouses. Packaging materials include plastic materials, especially polyethylene (PE), polypropylene (PP), polyethylene terephthalate (PET), polyvinyl chloride (PVC), and ethylene vinyl alcohol (EVOH), but also cardboard, molded paper pulp, and different metals [51]. In the food industry, most of the food contact surfaces and tools are made of stainless steel. ...
Biogenic amines (BAs) can be found in a wide range of meat and meat products, where they are important as an index for product stability and quality, but also for their impact on public health. This review analyzes the scientific evidence gathered so far on the presence and role of biogenic amines in meat and meat products, also considering the effect of technological conditions on BAs accumulation or decrease. The data provided can be useful for developing solutions to control BAs formation during the shelf-life, for example by novel starters for dry cured products, as well as by packaging technologies and materials for fresh meats. Further research, whose trends are reviewed in this paper, will fill the knowledge gaps, and allow us to protect such perishable products along the distribution chain and in the home environment.
... However, it is still long-lasting work to commercialize some of these advanced freezing technologies due to the performance-efficiency-cost issues. Currently, the most commonly used freezing technologies in the frozen food industry are still traditional air blast freezing and plate contact freezing (Sun, 2011;Zhan et al., 2018), which always suffer from severe frost deposition, leading to heat transfer reduction, airflow rate decrease, refrigeration capacity decline and energy consumption increase (Badri et al., 2021). Besides the engineering problems themselves, the frozen food quality is correspondingly reduced because of the decreased refrigeration efficiency. ...
To explore food-grade anti-freezing strategies for the frozen food industry, three bio-inspired binary natural deep eutectic solvents (NADESs) comprising proline, glucose, and sorbitol were prepared. Besides, through gelling the NADESs, two-dimensional planar film-like eutectogels (PG53, PG11, and PS11) showing sandwich-like structures were fabricated, of which basic characteristics, anti-frosting capacities and freezing-tolerance were investigated. Results indicated that the eutectogels possessing plenty of hydroxy groups within systems could show more hydrophilic surfaces (47.6°–55.7°) as compared with the control group (69.1°). Besides, PS11 showed the best anti-frosting capacity, exhibiting only 36.31% frost-covered area after 120 min under extreme conditions, probably due to its more rugged surface possessing more and spikier hill-like profiles. For freezing-tolerance, all the eutectogels could stay flexible at −40 °C and show stable mechanical strengths before (stress: 3.1–4.4 MPa, strain: 82.6%–104.7%) and after (stress: 2.5–3.9 MPa, strain: 71.9%–96.5%) extreme temperature fluctuation. Given this, an absorption-inhibition hypothesis was proposed and verified by gradient moisture absorption test and cooling-heating cyclic test, through which critical absorption relative humidity (CARH) and glass transition temperature (Tg) were obtained, which suggested that the eutectogels firstly absorbed the ambient moisture easily (CARH: 49% RH ∼ 55% RH) and subsequently inhibited the crystallization through immobilizing the moisture within the NADESs systems (Tg: -58.6 °C ∼ -50.5 °C), endowing them with great potentials for interfacial anti-frosting. It is hoped that this work could broaden the field of bio-inspired anti-freezing materials in a greener and eco-friendly way.
... It has been reported that the addition of INAs to foods bring numerous benefits, including increasing ice nucleation temperature, decreasing the freezing period, elevating freezing rate, thereby enhancing the quality of frozen foods, and reducing the cost of the freezing process [4,196,197]. By the addition of bacterial INPs, the flavor, color, and texture of some liquid foods were improved [198]; also, the freezing efficiency of a liquid model food was enhanced [199], as well as the mean size of ice crystals was reduced from 25.7 μm to 15 μm in the solid model food [196]. ...
The phase change of water occurs in biological samples during freezing and introduces significant changes to the processed materials. The phase change phenomenon includes complex processes at the macro and micro levels. At molecular levels, water undergoes a rate-limiting nucleation stage to form templates for the next step called crystal growth. The rate and interaction of these two stages play an essential role in the characteristics of the process and the products. Technically, crystal size distribution and its control through processing parameters are linked to the properties of products. Thus, understanding the interactions between water phase change steps, evaluating the effects of crystallization and ice crystals features, and employing novel techniques to control and monitor nucleation and crystal growth stages is essential for improved frozen products quality. Finding the moisture behavior information with direct and indirect measurements can describe crystals in multi-perspectives, providing practical knowledge on the mechanisms of the freezing process. Moreover, innovative novel freezing technologies improve the crystallization process during the freezing of foods. This review focuses on an overview of the water phase change and crystallization process. Specific emphasis was placed on modeling approaches, the measuring methods, and novel accelerating and suppression of nucleation and ice crystals growth.
... The oscillatory motion of the bubbles also induces strong microcurrents that facilitate heat and mass transfer, thus accelerating the freezing rate [118]. On the other hand, the stresses exerted by ultrasound cause fractures in the ice crystals, resulting in smaller ice crystals in the final frozen product [119]. On the other hand, the higher the power and the longer the exposure time, the faster the temperature of the sample drops. ...
Meat refers to animal tissues that can be used as food, its main component being skeletal muscle with some degree of fat and connective tissue. Since the early 1980s, the production, consumption and world trade of meat has increased considerably and these changes are related to world population growth, urbanization and rising domestic incomes in developing countries, as well as changes in consumption patterns, which trigger a global increase in demand for food of animal origin. In general terms, "quality" can be defined as the extent to which a product or service meets consumer expectations over time. When referred to meat quality, it focuses on hygienic aspects during its production, to its nutritional value or to the organoleptic or technological characteristics. The conservation of food implies the action to keep it with the properties or desired nature for as long as possible. The application of cold in meat, as the most used method for its conservation, is mainly due to two purposes: to preserve the initial food quality, with a view to its consumption, and to keep it at an adequate temperature for its maturation and the chemical and biochemical reactions that determine its quality and shelf life. The shelf life of food can be defined as the maximum time in which food maintains its nutritional, sensory, microbiological and safety qualities at levels accepted by consumers. Refrigeration and freezing are the most used traditional methods to preserve meat, based on the application of cold to the carcasses. The main objective is to avoid decomposition due to bacterial alteration. HIGHLIGHTS a. The use of antifreeze proteins reduces the size of ice crystals. b. Chilling causes weight losses in carcasses due to evaporation of water on the surface. c. Meat quality is due to pH, color, texture, WRC and chemical composition.
... To optimize these processes and the quality of the final product, structure-forming agents, stabilizers and emulsifiers are used in the meat-producing industry to eliminate the shortcomings in the production and finished products. Consumers increasingly often pay attention to the natural origin of used additives, so one of the ways of solving this problem is the search for natural structure-forming additives from unconventional plant raw materials [6,7]. ...
Potential areas of using chia seeds meal as part of mincemeat semi-finished products were substantiated. The modern stage of development of the food industry involves the expansion of the range of natural functional ingredients that improve the organoleptic characteristics of finished products and provide consumers with "healthy" food. This causes the use of new ingredients in the meat processing industry for producing and devising products.
The relationship between the indicators of emulsifying capacity, emulsion resistance, and the degree of hydration of chia meal was determined experimentally. It was found that the ability of chia meal to absorb and retain water and fat molecules in the emulsion composition decreased proportionally to a decrease in its concentration in the composition of hydrated samples. The existence of non-polar side chains of amino acids that get bound to fat molecules contributes to an increase in the indicators of emulsifying capacity and emulsion stability during heat treatment (70±2 °C) and after pre-freezing on average by 7–8.7 % and by 16–18.8 %, respectively.
Analysis of effective viscosity of the dispersed system of chia seeds meal indicates that in the area of a higher concentration, the viscous-elastic and solid-like behavior of the suspension depends on dynamic changes in the volume of the phase of particles. Heating the experimental samples to a temperature of 70±2 °C in the center leads to a maximum increase in viscosity of the formed dispersions. When studying the effect of the processes of freezing on the properties of the studied systems, the cryoprotective properties for the proposed additives were detected.
The obtained data indicate the thermal stabilization of the proposed additive, the ability to form a microgel structure in the finished product, and retain moisture during heat treatment of semi-finished products.
... Chicken meat could be contaminated with MRSA during bird slaughtering or meat preparation [20,21]. Unlike other types of bacteria, S. aureus, especially MRSA strains, has shown relative resistance to the adverse effects of freezing conditions [34]. ...
Staphylococcus aureus is a Gram-positive coccus normally present on the skin and internal organs of animals, birds, and humans. Under certain conditions, S. aureus could produce septicemia and affection of the skin, joints, and heart, as well as sepsis and death. The pathogenicity of S. aureus is associated with the presence of some virulent surface proteins and the production of some virulent toxins and enzymes. This pathogen is considered one of the most important and worldwide foodborne causes as it is incriminated in most cases of food poisoning. The hazardous use of antibiotics in the veterinary field leads to the development of multidrug-resistant S. aureus strains that can be transmitted to humans. The incidence of methicillin-resistant S. aureus (MRSA) strains has increased globally. These resistant strains have been detected in live animals, poultry, and humans. In addition, retail animal products, especially those of avian origin, are considered the main source of MRSA strains that can be easily transmitted to humans. MRSA infection is regarded as nosocomial or occupational. Humans get infected with MRSA strains through improper handling or preparation of contaminated animals or poultry carcasses or improper cooking with contaminated meat. Live birds also can transmit MRSA to close-contact workers in poultry farms. Transmission of MRSA infection in hospitals is from an infected individual to a healthy one. Prevention and control of MRSA are based on the application of hygienic measures in farms as well as proper processing, handling, and cooking of retail poultry products. The cooperation between veterinary and human practitioners is a must to avoid the possibility of zoonotic transmission. Accordingly, this review focused on the sources and transmission of MRSA infection, virulence and resistance factors, incidence and prevalence in poultry and different products, antibiotic resistance, and prevention and control strategies.
... After harvest, it is necessary to prolong a product's life cycle, maintaining the maximum and optimal natural properties. There are different types of product preservation; one is refrigeration, which cannot modify its flavor or texture, while freezing changes the product [4], [5]. ...
... Now, this state-diagram is still recommended by textbooks of food science and technology. 32 However, the above-mentioned state-diagram is only suitable for solutions of, for example, macromolecules, with a relatively high T g curve with a narrow gap with the unextrapolated T m line. 30,33 Nevertheless, in most cases and especially for systems with relatively low T g curves, 34 such as (H 2 SO 4 + HNO 3 )·nH 2 O, 23 a large gap between these two curves makes the location of point Q to strongly depend on the functions adopted for fitting and then extrapolating the T m data. ...
... The choice of the proper type of package may help to preserve cooked food, so several studies have been carried out to develop new materials and applications taking in due account the needs of consumers, the society, and the manufacturers [69][70][71]. Consumers are oriented on high quality materials that are more convenient to meet their lifestyle, the society watches on human health safety as well as friendlier products in respect to the environment to meet the needs of public and environmentalists. The manufacturers need better and more cost-effective packaging technologies to satisfy the market and make profits. ...
The consumption of meals prepared, packaged, and consumed inside and outside the home is increasing globally. This is a result of rapid changes in lifestyles as well as innovations in advanced food technologies that have enabled the food industry to produce more sustainable and healthy fresh packaged convenience foods. This paper presents an overview of the technologies and compatible packaging systems that are designed to increase the shelf-life of foods prepared by cook–chill technologies. The concept of shelf-life is discussed and techniques to increase the shelf life of products are presented including active packaging strategies.
... [8,9]. Quick freezing, which can decrease the size of ice crystals and thereby reduce morphological damage to frozen foods, revolutionized the food industry in the early 20th century [10] and is still today considered the gold standard of frozen storage [11,12]. The rapid cooling methods that are commonly used in the food industry are: a) freezing to liquid nitrogen temperatures (− 196 • C), b) freezing to − 100 • C, c) freezing to − 40 • C and d) hyperbaric freezing in which the pressure of the system is first increased (an energy consuming process) and then suddenly released [13,14]. ...
An efficient global cold food chain is critical to the sustainability of the growing world population, and it is anticipated that the global frozen food market will reach $404.8 billion by 2027. Frozen foods are typically stored under conventional industry-standard isobaric (constant-pressure) conditions at sub-freezing temperatures, however, which can degrade the textural and nutritional quality of the food and comes at high energetic and carbon costs. While efforts to reduce this energetic toll have traditionally targeted the devices used to generate refrigeration, we herein identify that significant energy savings may be attainable by altering the fundamental thermodynamics of the freezing process itself. Here we show that preserving frozen food under isochoric (constant-volume) thermodynamic conditions, as opposed to conventional isobaric conditions, may theoretically reduce annual global energy consumption by as much as 6.49 billion kWh, with accompanying carbon emission savings of 4.59 billion kg. Importantly, these savings can be achieved rapidly and inexpensively, without any costly changes to the current global refrigeration infrastructure. Furthermore, early studies demonstrate that isochoric freezing results in substantially improved food quality, extends the preservable lifetime of fresh and otherwise delicate food products, and has cross-cutting biopreservation applications in domains as diverse as medicine, biology, and pharmaceuticals.
... It will economically continue to provide benefits and reach a full market. Beef quality is regulated in the Republic of Indonesia laws and has standards based on Indonesian national standards [11] and international standards [12]. ...
Beef is an agro-industrial product that is perishable has a high risk in the pandemic era. The Covid-19 pandemic impacts decreasing consumption of products in various sectors, including beef, with the closure of restaurants and cafes, will affect the accumulation of beef supplies so that the quality decreases and causes multiple problems. This study aims to provide solutions for beef products returned from customers not to become waste and have a detrimental impact on the company. To design a reverse supply chain model research, begins with field observations, designing a reverse supply chain network strategy, and creating a reverse supply chain flow process. Optimizing beef's economic value returned from customers by selling it to customers who use beef quickly and meat-based industries. Products that humans cannot eat can be used as animal or livestock feed. The research found that the reverse supply chain can positively impact company cash flow and indirectly reduce losses due to products being the waste.
... Malle (2019) menyatakan bahwa fase pertumbuhan mikrobia meliputi fase adaptasi atau lag phase, fase eksponensial atau log phase, fase stasioner atau stationary phase, dan fase kematian atau death phase. Pada prakteknya, penggunaan metode pembekuan dibawah -10 ºC digunakan untuk menekan kondisi lingkungan dimana mereka bisa tumbuh maksimal (Sun, 2005). Pengujian organoleptik atau sensoris adalah pengujian yang didasarkan pada proses penginderaan. ...
Daging ayam adalah bahan pangan yang bernilai gizi tinggi yang memerlukan waktu simpan panjang melalui inovasi kemasan. Usaha untuk meningkatkan kualitas daging ayam dilakukan melalui perlakuan pengemasan primer untuk mengurangi kerusakan produk daging. Percobaan ini dilakukan untuk mempelajari pengaruh perbedaan ketebalan kemasan primer terhadap mutu fisik-kimia, mikrobiologi, serta sensoris daging ayam beku utuh pada -18°C. Penggunaan 3 ketebalan plastik primer berbeda yakni T1 (65 µm), T2 (75 µm), dan T3 (105 µm). Hasil penelitian menunjukkan parameter uji fisik tidak berbeda nyata (P>0,05), nilai pH berkisar antara 5,78-6,08; daya ikat air 36,28-38,44%; susut masak 100,29-270,3%; dan keempukan 1,3-2,9 mm/ 50 gr. Analisis proksimat secara rata-rata menunjukkan bahwa komposisi kimia air T1-T3 berkisar pada 73,4-74,2%; protein 16,3-22,4%; lemak 3,9-6,06%; serta kolagen 1,32-1,98%. Protein dan lemak dalam hal ini tidak berbeda nyata diantara perlakuan (P>0,05). Analisa mikrobiologi menunjukkan nilai 1.4-1,55 × 106 CFU. Sedangkan uji sensoris menunjukkan nilai uji rasa sebesar 1,64-2,18; warna 1,91-2,18; tekstur 1,77-2,14; tekstur juicy 1,95-2,09; kekenyalan 1,45-2,36; serta daya terima sebesar 2,00. Keseluruhan parameter sensoris menunjukkan hasil yang tidak berbeda nyata (P>0,05). Data preliminari ini dapat digunakan untuk penelitian lebih lanjut terkait ayam beku utuh.
... To address this issue, modern Fault Detection and Diagnosis (FDD) systems aim to automatically assess the chiller's degradation state by detecting anomalies and isolating their root cause. As well as avoiding energy wastage [3], FDD can also help to minimize unscheduled system downtimes, which is especially important in many industrial applications as chiller malfunctions can cause an entire process line to stop [4]. Besides detecting anomalous behaviour, precise diagnostic accuracy is of great importance as it allows to plan maintenance actions accordingly. ...
Automatic fault diagnosis is becoming increasingly important for assessing a chiller’s degradation state and plays a key role in modern maintenance strategies. Data-driven approaches have already become well established for this purpose as they rely on historical data and are therefore more generally applicable compared to their model-based counterparts. Existing chiller fault diagnosis models, however, require labelled data from the target system, which are often not available. Therefore, in this paper, a data-driven fault diagnosis model is proposed that deploys domain adaptation techniques to enable the transfer of knowledge amongst heterogeneous chillers. In particular, the model utilizes transfer component analysis (TCA) and a support vector machine with adapting decision boundaries (SVM-AD) to diagnose faults by aggregating labelled source and unlabelled target domain data in the training phase. Furthermore, it is demonstrated how the model parameters can be tuned to ensure effective classification performance, which is then evaluated by use of fault data stemming from different chiller types. Experimental results show that with the proposed approach faults can be diagnosed with high accuracy for cases when labelled target domain data are not available.
Available at:
https://www.sciencedirect.com/science/article/pii/S0967066121000927
... The emergence of rapid freezing technologies is highly beneficial to extending the shelf life of foods [59]. Fast freezing processes enhance quality and extend the shelf life of food by preventing microbial growth, reducing water activity, and decreasing chemical and enzymatic reactions [59,60] through the formation of the small and uniform intracellular and extracellular ice crystals in all over the tissue [45,61]. Although high freezing rates protect the tissue structure to a better extent than with slow freezing [62], freezing too quickly leads to mechanical cracking, especially in large products with a high moisture content and low porosity [49,63]. ...
Freezing is a well-established preservation method used to maintain the freshness of perishable food products during storage, transportation and retail distribution; however, food freezing is a complex process involving simultaneous heat and mass transfer and a progression of physical and chemical changes. This could affect the quality of the frozen product and increase the percentage of drip loss (loss in flavor and sensory properties) during thawing. Numerical modeling can be used to monitor and control quality changes during the freezing and thawing processes. This technique provides accurate predictions and visual information that could greatly improve quality control and be used to develop advanced cold storage and transport technologies. Finite element modeling (FEM) has become a widely applied numerical tool in industrial food applications, particularly in freezing and thawing processes. We review the recent studies on applying FEM in the food industry, emphasizing the freezing and thawing processes. Challenges and problems in these two main parts of the food industry are also discussed. To control ice crystallization and avoid cellular structure damage during freezing, including physicochemical and microbiological changes occurring during thawing, both traditional and novel technologies applied to freezing and thawing need to be optimized. Mere experimental designs cannot elucidate the optimum freezing, frozen storage, and thawing conditions. Moreover, these experimental procedures can be expensive and time-consuming. This review demonstrates that the FEM technique helps solve mass and heat transfer equations for any geometry and boundary conditions. This study offers promising insight into the use of FEM for the accurate prediction of key information pertaining to food processes.
... The cold chain is important to maintain food quality, keeping foods at a relatively low temperature during storage, transportation and distribution (Sun, 2011;Tian et al., 2020d). However, temperature abuse caused by cold chain interruption or improper temperature control can always affect food quality (Ndraha et al., 2018;Zhang et al., 2020), thus, even if some advanced freezing technologies like ultrasound-assisted freezing (Tian et al., 2020a(Tian et al., ,c, 2021, high pressure assisted freezing (Alabi et al., 2020;Cheng et al., 2021) and liquid nitrogen freezing (Tian et al., 2020b), or cooling technologies (Zhu et al., 2019) have been widely reported to endow foods with better quality, the inevitable temperature fluctuation in the cold chain might overthrow the preexisting food quality, shorten the shelf-life or even cause severe quality loss, leading to food safety concerns and economic losses (Gogou et al., 2015;Jhuang et al., 2020). ...
A time-temperature indicator (TTI) based on gold-silver core-shell nanorods ([email protected] NRs) was developed to monitor the quality degradation of pasteurized milk in the cold chain. Changes of longitudinal plasmon peak wavelength, micro-morphology and colour of the [email protected] NRs TTI at 4°C, 15°C, 25°C, and 35°C were investigated, and kinetic characteristics and temperature dependence of the TTI were studied. Pasteurized milk was also stored at the same temperatures, and changes of titratable acidity (TA), pH values and total bacterial count (TBC) were determined and fitted to characterize the kinetic properties of each quality attributes at different storage temperatures. Besides, the Arrhenius equation was used to calculate the activation energy (Ea) values, among which the [email protected] NRs TTI, TA, pH and TBC showed Ea values of 70.36, 65.67, 127.87 and 52.33 kJ/mol, respectively. Results showed that the TTI and TA possessed more similar Ea values, suggesting that the TTI could predict the TA of pasteurized milk in the cold chain more accurately. Furthermore, a dynamic temperature test was performed to verify the applicability and reliability of the TTI. Temperature accumulation effects were calculated and effective temperatures (Teff) of the TTI and the pasteurized milk were determined as 287.4 K and 287.3 K, respectively, which indicated high sensitivity and good applicability of the TTI for quality monitoring of the real milk system, showing great application potentials for cold chain intelligent labels.
The dough formation during the kneading for the industrial production of toast pan bread was examined using a series of mechanical tests to assess possible transformations in its rheological properties. For this purpose, the Young’s modulus of elasticity and squeeze flow viscometry of the doughs taken from various processing stages of the kneading process were determined. The rheological properties of the dough were assessed using dynamic and creep tests. Young’s modulus data revealed the changes in the elasticity of the dough exhibited during the different steps of kneading, whereas dynamic and creep tests indicated that throughout kneading, the dough displayed the behavior of a weak solid. Elongational viscosity measurements showed that the dough exhibited pseudoplastic behavior throughout the kneading process. The doughs from the various processing steps exhibited differences in zero shear viscosity values. It is suggested that the changes occurred during the processing stages, related to the development of secondary bonding within the gluten matrix.
The study evaluated effect of freeze thaw cycle on pH, cooking loss, thawing loss, TBA and histology of chevon. Muscles comprising of Semitendinosus, Semimembranosus and Bicep femoris from chevon carcass were collected aseptically and transferred to deep freeze (-18±2°C) after packaging in LDPE bags. The frozen chevon samples were thawed at every 5 th day by three different thawing methods viz., Refrigeration temperature (4±1 °C), Hot water (40±1 °C) and Room temperature (35±2 °C). Study revealed the non significant effect on pH of chevon during each cycle. However, cooking loss and thawing loss in chevon thawed at room temperature (in 2 nd and 3 rd freeze thaw cycle) increased significantly. Histological study revealed in first freeze thaw cycle only appreciable changes in which increased interfascicular spaces and distortion in muscle fiber were observed.
Waste is a challenge for many countries in the world, including Indonesia. Based on
data from the Ministry of Environment, the volume of waste in Indonesia reached 64 billion tons per year. Organic waste is the most significant type of waste produced, 60% of the total type of waste. This study analyzed the causes of organic waste originating from the household and market sectors, where organic waste is not handledcorrectly. Parts of fruit and vegetables that should still have added value are immediately disposed of and end up in landfills. This study used an open-loop supply chain method to analyze the potential for adding value to waste. This research produced a model for processing organic waste and suggestions for adding value to the organic waste. Such as being used as animal feed, as a medium for maggot growth, water fleas with high selling value, and compost or biogas. This research could directly impact the market's economic value, community environment, and housing.
Waste is a challenge for many countries in the world, including Indonesia. Based on data from the Ministry of Environment, the volume of waste in Indonesia reached 64 billion tons per year. Organic waste is the most significant type of waste produced, 60% of the total type of waste. This study analyzed the causes of organic waste originating from the household and market sectors, where organic waste is not handled correctly. Parts of fruit and vegetables that should still have added value are immediately disposed of and end up in landfills. This study used an open-loop supply chain method to analyze the potential for adding value to waste. This research produced a model for processing organic waste and suggestions for adding value to the organic waste. Such as being used as animal feed, as a medium for maggot growth, water fleas with high selling value, and compost or biogas. This research could directly impact the market’s economic value, community environment, and housing.
Product description is a kind of marketing strategy that explains what a product is, what it does, what it can be used for, and what benefits it will provide. The chapter highlights the details of a product description of frozen shrimp like how to write a product description for international business communication, types and diversification (HOSO, PDTO, EZP, PUD, PUDC, PDC, P&D, deep cut, butterfly cut, grill cut, leaf cut, skewer, fantail round, etc.) of frozen shrimp, types of freezing method (IQF, semi-IQF, and block) with flowchart, blanched and cooked shrimp, grading, meaning of grading (what is 16/20 or 21/25, etc.), packing (regular and bulk packing) of shrimp, grading and grading methods (manual and mechanical), uniformity ratio, glazing and hardening, etc. The chapter also helps to know about different types of mathematical calculation like determination of grade with acceptable limit; counting of average pieces; counting of pieces per unit block/bag for semi-IQF, IQF, and block frozen shrimp (both real count and frozen count); standard limit; calculation of individual weight (maximum and minimum) of shrimp for every grade; and determination of glazing % and uniformity ratio with some related exercise.
Food safety is a concern at every stage of the Agri-food industry. This chapter considers the topic of food safety, which refers to any activity, intended to reduce the risk of from foodborne hazards. The chapter is divided into four sections. (1) Introduction, safety and the Agri-food industry, food safety oversight by the FDA, trending new challenges in food safety, sanitary and phytosanitary measures, risk assessment for foodborne infections. (2) Principles of food hygiene, home hygiene and food safety, proper food handling, cleanliness and cleaning, cross contamination prevention, cooking to high internal temperatures, cooling and chilling, risky food handling. (3) Retail hygiene and food handling, fresh meat handling, safe handling fresh produce, canned foods, food manufacturing plant sanitation. (4) Foodservice hygiene, premises and utensils, equipment and facilities, food preparation and handling, personnel health and personal hygiene, waste disposals, cleaning and sanitization, sources of advice for food businesses. With 67 reference citations.
Refrigeration and freezing are the main examples of low-temperature food preservation. The aim of this chapter is to present some basic features of food refrigeration and freezing. The chapter is divided into four sections. 1. Introduction, significance of refrigeration, refrigeration and public health, history of pre-mechanized chilling industry, modern refrigeration capacity, refrigeration and food security, elementary aspects of heat and temperature. 2. Cold storage. Cold-supply chains, superchilling and supercooling, other refrigeration methods, refrigerated storage of fruit and vegetables, domestic refrigeration practices and food safety, refrigeration practices in industry, refrigeration plant protection and quarantine. 3. Food freezing and frozen foods, frozen food industry and markets, basic principles of food freezing, freezing equipment, general considerations of food freezing preservation, cold supply chains, pre-processing foods for freezing, packaging frozen foods, frozen food quality, freezing and food safety. 4. Thawing or defrosting, potential problems with thawing, USDA guidelines for safe thawing, refrigerator defrosting and cold water thawing, defrosting by cooking and microwave heating, further reading. With 93 references.
Freezing process is used for preserving food quality and extends storage life. However, food microstructure may alter due to the formation and changes of ice crystals. This may lead to structure related quality changes and loss of stability of food. 3D data on microstructure changes of frozen fruit and vegetables is currently lacking, although this may help in optimizing the freezing process. This research work applied both tomography imaging and mathematical modeling approaches for better understanding of the microstructural changes in fruit and vegetables, and important process-microstructure-quality interactions during freezing and frozen storage.A new X-ray µCT based method to characterize plant-based products was developed using Xray attenuation coefficients of reference samples. Apple tissue samples were frozen using different freezing rates: slow freezing (2.0 °C per min.), intermediate freezing (12.6 °C per min.) and fast freezing (18.5 °C per min.). Temperature-controlled X-ray µCT was optimized and utilized to image the 3D microstructure and ice crystal distribution at a voxel resolution of 3.8 µm. The three different freezing rates studied produced different ice crystal size distributions and showed a significant effect on the microstructure of the frozen apple tissue. The number of ice crystals decreased with decreasing freezing rate while the pore size distributions became narrower regardless of the different freezing rates employed. The X-ray µCT imaging technique developed was utilized to quantify the evolution of ice crystals in frozen carrots during storage. Temperature fluctuations during cold storage cause ice recrystallization that leads to microstructural and quality changes. X-ray µCT was applied to investigate 3D ice crystal changes in carrot during 2 months of storage at a dynamic change of temperature. The studied conditions revealed a significant increase in ice crystal size during the storage period. The mean equivalent diameter of the ice crystals increased, while the number of ice crystals decreased. The results presented here provide insights to describe microstructure evolution in frozen vegetables during storage for a better control of the cold chain sector.A mathematical model to describe the evolution of the ice crystal size distribution in frozen carrot tissue during dynamically changing temperatures was introduced. The model was based on a population balance equation that incorporated the ice crystal size distribution and a lumped heat transfer model. Ice recrystallization was governed first by the dissolution of small crystals and then redeposition at the surface of large crystals. This was observed mainly at the beginning of storage, and gradually decreased as storage time proceeded. The model was validated by predicting ice recrystallization using 3D ice crystal data in carrot tissue stored under dynamically changing temperature conditions, and can be useful for better management of the product microstructure in the frozen foods chain. Finally, effects of temperature fluctuations on quality changes of apple tissue during storage were assessed. To this end, apple tissue samples were frozen and subsequently stored in three different freezers set at -12 ± 3 oC, -18 ± 3 oC, and -23 ± 3 °C. In each freezer, three different compartments were created to achieve different amplitudes of temperature fluctuations: (i) low (± 0.1 °C), (ii) medium (± 0.5 °C) and (iii) large (± 1.8 °C. Frost formation, drip loss, color changes and ascorbic acid content were measured during five months of storage. The results revealed that apple quality was strongly affected by the temperature fluctuations and storage duration. The kinetic models were calibrated and validated using the experimental data. The temperature dependency was successfully incorporated using an Arrhenius equation. In addition to the kinetic model, a simplified physical model was applied to predict frost formation.
Renewable energy sources are more important today than ever before, as they represent a key factor in reducing greenhouse emissions and fossil fuel consumption. Avoiding excessive burdens on future generations has now become the declared challenge of this century and justifies the efforts we must undertake to reduce global warming. This can only be achieved by conceiving new technical approaches, exploiting alternative resources and by raising people's awareness of the sustainable use of their own livelihoods. However, this change in awareness is a process that needs to be driven forward, especially in the field of research
and education, and is therefore the declared aim of the Joint German-West African Conference on Sustainable, Renewable Energy Systems – SusRES. This annual conference provides a platform for exchange between scientists, students and many other interested parties, with technological progress at the forefront of the event. The SusRES conference is known as an accelerator for an ever-growing international network, not limited to the circumstances of a single country or even continent, which strives to take on and meet the global challenges of the present and future.
This year's guiding theme of the event -Decentralized systems as a key factor in clean energy production for locations with limited infrastructure- of the event is primarily based on the consideration of how the energy supply of the future is to be designed. For some years now, a paradigm shift towards decentralised energy supply has been observed, which opens up new possibilities especially in areas with weak infrastructural supply. This is not just about providing energy from renewable resources, but also about exploiting this energy we have today efficiently and sustainably, whereby intelligent and interconnected systems play an ever-increasing role.
The reader is provided with exciting insights into these topics within this conference proceedings elaborated by stakeholders from twelve time zones and four continents. In their contributions, the authors address important findings, especially from research but also from teaching, which represent an important milestone in their activities and thus make a significant contribution to our declared goals.
Freeze-thaw enzyme impregnation methods can be used to produce esthetically pleasing care food. Such methods are difficult to implement in domestic or small-scale cooking facilities because they involve a vacuuming process. While investigating the diffusion of enzymes into foods during freezing and thawing, we found that external enzymes diffused into the food during thawing and softened the product. We therefore investigated the effects of pre-heating, freezing, thawing, and enzymatic preparation methods on promoting enzyme diffusion. The results clarified the optimal processing conditions for promoting enzyme diffusion. Softening seven commercially available vegetables resulted in all vegetables having firmness values of less than 5 × 10⁴ Pa. Unlike conventional freeze-thaw enzyme impregnation methods, enzyme impregnation by diffusion does not require a vacuum device and can be used for home cooking of care food that has retained its esthetic characteristics.
In the present study, it was aimed to investigate the exergoeconomic performance of ohmic thawing (OT) system during the thawing of frozen minced meat (lean beef). The effects of the sample shape (X: 13 × 4 × 3 cm, Y: 13 × 6 × 2 cm, Z: cylinder with a height of 13 cm and diameter of 3.91 cm), electrode surface form (titanium foil with smooth surface, titanium electrode with needle-type surface and titanium electrode with pyramid-type surface), and voltage gradients (10, 13, and 16 V/cm) were investigated. Lower exergoeconomic values were obtained for the cylindrical shape compared to the rectangular prism. The lowest exergy efficiency value (12.45±0.42), is was obtained for the cylindrical shape at 10 V/cm voltage gradient with titanium foil electrode. The needle-type surface electrodes had higher performance values than other electrodes. The exergoeconomic performance increased as the voltage gradient increased. The lowest unit exergy cost (72.40±2.8) was obtained for rectangular prism shape at 16 V/cm with needle-type electrode. The comprehensive exergoeconomic evaluation in this study exhibited the energy utilization effectiveness and unit exergy cost of OT.
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