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Relevant bibliographies by topics / Food, Frozen

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Academic literature on the topic 'Food, Frozen'

Author: Grafiati

Published: 4 June 2021

Last updated: 9 February 2022

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Journal articles on the topic "Food, Frozen"

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Hamilton, Hamish, George Cairns, and Siba Prosad Paul. "Frozen food dangers." British Journal of Nursing 27, no. 17 (September 20, 2018): 974. http://dx.doi.org/10.12968/bjon.2018.27.17.974.

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Martindale, Wayne, and Walter Schiebel. "The impact of food preservation on food waste." British Food Journal 119, no. 12 (December 4, 2017): 2510–18. http://dx.doi.org/10.1108/bfj-02-2017-0114.

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

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Martindale, Wayne. "Using consumer surveys to determine food sustainability." British Food Journal 116, no. 7 (July 1, 2014): 1194–204. http://dx.doi.org/10.1108/bfj-09-2013-0242.

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

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Siregar, Onan M., and Selwendri. "Development of frozen food Royal Food UMKM." ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat 4, no. 2 (December 12, 2019): 683–86. http://dx.doi.org/10.32734/abdimastalenta.v4i2.4209.

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

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Kölzer, Beate Silvia, Jasmin Geppert, Astrid Klingshirn, Harald Weber, Lilla Brugger, Antje Engstler, Jochen Härlen, Thomas Ertel, Thomas Gindele, and Rainer Stamminger. "Consumers impact on food quality under frozen conditions in Germany." British Food Journal 122, no. 1 (September 30, 2019): 36–47. http://dx.doi.org/10.1108/bfj-09-2018-0620.

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

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Suzuki, Toru. "Frozen food and home freezing." Journal for the Integrated Study of Dietary Habits 30, no. 4 (2020): 178–82. http://dx.doi.org/10.2740/jisdh.30.4_178.

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SUZUKI, Toru. "Water Behavior in Frozen Food." TRENDS IN THE SCIENCES 21, no. 2 (2016): 2_54–2_61. http://dx.doi.org/10.5363/tits.21.2_54.

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Saour, S., and S. C. L. Leong. "Frozen-Food-Related Hand Injuries." Annals of Plastic Surgery 57, no. 1 (July 2006): 18–19. http://dx.doi.org/10.1097/01.sap.0000205205.36855.43.

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Kissam, Allan D. "Acoustic thawing of frozen food." Journal of the Acoustical Society of America 77, no. 6 (June 1985): 2209. http://dx.doi.org/10.1121/1.391656.

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Kissam, Allan D. "Acoustic thawing of frozen food." Journal of the Acoustical Society of America 78, no. 2 (August 1985): 819. http://dx.doi.org/10.1121/1.392420.

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Dissertations / Theses on the topic "Food, Frozen"

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Hwang, Chang-Hwan. "Modeling of mechanical properties for frozen pastry dough /." free to MU campus, to others for purchase, 1997. http://wwwlib.umi.com/cr/mo/fullcit?p9841153.

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盧焯婷 and Cheuk-ting Lo. "The influence of hydrocolloids on frozen food stability." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2001. http://hub.hku.hk/bib/B31226401.

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Lo, Cheuk-ting. "The influence of hydrocolloids on frozen food stability /." Hong Kong : University of Hong Kong, 2001. http://sunzi.lib.hku.hk/hkuto/record.jsp?B23621461.

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Smith, Rebecca Alice. "The identification of traits influencing frozen food properties." Thesis, University of Nottingham, 2014. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.716369.

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Sustainability and health within food manufacture is high on the agenda of many food companies, without compromising the quality or nutritional value of the products. The use of fruit and vegetables as a source of raw materials to replace in whole or in part some of the current 'white powder' ingredients within food products is one of the ways this can be achieved. The aim of this work was to investigate the relationship between fruit cell wall structure and functionality in frozen food products such as ice cream either as a structuring agent in puree form or as whole fruit pieces. The two stands of this project were investigated by screening populations of tomato; the accepted model for studies on fleshy fruit. These included a set of 76 Solarium pennellii introgression lines, five genetically modified lines with reduced levels of specific cell wall enzymes, and several naturally occurring ripening mutants. An initial high throughput screen was used to elucidate extremes of the populations for structuring (puree) and structural (frozen texture) traits. Selected lines were then used to identify the biochemical and genetic basis for the enhanced frozen properties. Lines with improved ice cream structuring properties were found in both the introgression and ripening mutant sets. The mechanism behind improved structuring was found to be a physical trait linked to the type and size of solids in both parental backgrounds. The ratio of the cell wall enzymes polygalacturonase and pectin methylesterase, directly influenced the frozen and thawed texture of fruit pieces. However, the parental background had a bigger influence upon frozen texture than the effects of the levels of cell wall enzymes on the tissue ultrastructure.

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Miri, Leila. "Business plan for the frozen food industry in Morocco." Thesis, Massachusetts Institute of Technology, 2011. http://hdl.handle.net/1721.1/65810.

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Thesis (S.M.)--Massachusetts Institute of Technology, Sloan School of Management, 2011.
Cataloged from PDF version of thesis.
Includes bibliographical references.
In this thesis, I develop a business plan for a frozen food company (Chiwate) that will operate in Morocco. Until very recently, the frozen food product-line in Morocco was very restricted. However, recent demographic and legal changes are very likely to result in huge changes in the industry in the upcoming years. Chiwate's objective is to benefit from this change and to establish a strong brand in the sector, and in particular in the niche of traditional Moroccan frozen food. The business plan is structured in five main sections. In the first part, I detail the market opportunity for the company through an analysis of the recent changes and the market growth, the needs of the target customers, as well as the competitors' positioning. I then focus on the operational issues, which are product development and manufacturing. I also develop the marketing and sales strategy of Chiwate, including the sales tactics, the choice of the distribution channels the hiring plan for the first few years. The last section of the business plan presents the financial projections along with the assumptions on which the forecasts are based.
by Leila Miri.
S.M.

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Ahlepil, Erik, and Joel Björck. "Evaluating Distribution Structures for Overseas Export of Frozen Food." Thesis, Linköpings universitet, Logistik- och kvalitetsutveckling, 2016. http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-129208.

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The meat producers of the western world needs to develop their export organizations and to streamline their physical distribution in order to take new market shares on the fast growing overseas markets. HKScan is one of those meat producing companies, the group has businesses in Finland, Sweden, Denmark and the Baltic countries. A part of their sales goes frozen on overseas export by container sea freight. Lately the logistics management of HKScan has been interested in investigating the effects of centralizing the physical distribution for the overseas export from Sweden and Denmark. This leads to the purpose of this study, which is: “For HKScan, develop and apply a model that evaluates distribution structures for overseas export of frozen food regarding total cost, delivery service, environmental impact and regulations.” The case study included comparison between the current distribution structure for HKScan and three pre-determined scenarios. The current setup consists of multiple warehouses in both countries. In the first scenario the distribution structure is centralized to include one warehouse per country. In the second scenario, the total export flow of products from both Sweden and Denmark is redirected and centralized to one warehouse in Denmark. In the third scenario, the total export flow of products from both Sweden and Denmark is instead redirected and centralized to one warehouse in Sweden. To evaluate and compare the different distribution structures a general model was first created by combining different theoretical models and adapting them to the context of overseas distribution for frozen food. The study then included the three phases of developing the model to fit the case company, applying the model on the case company and then to finally evaluating the model. The resulting model, which was the outcome of the development process, can be seen below. The model illustrates the different included elements. By then applying the model onto the case company, HKScan, it was found that a centralization to a joint warehouse in Denmark would make total cost savings of several percents. In addition, this scenario would increase the total service level. However, the environmental impact would be increased due to long cross-border road transport distances and longer land and sea transports from the warehouse. In addition, it was not possible to fully investigate whether such a distribution would be possible from a regulatory point of view. A centralization in each country would have minor regulatory issues, it would lead to the smallest environmental impact and have a slight increase in service levels as well as a reduction for the total cost of one percent. The evaluation of the model showed that it produces reasonable results with the regulatory elements being the hardest to evaluate for the different scenarios. Regarding the detail level, the veterinary element could be accounted for by the warehousing element and the sea freight element split into transport from warehouse to domestic port and sea freight from domestic port to the destination port. The box-model, containing twelve elements, can be seen as generalizable for evaluating distribution structures in similar contexts, Overseas export of frozen food. However, the calculation performed within the model do probably only apply to the specific scenarios in the study.

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Kataoka, Ai. "Growth of Listeria monocytogenes in thawed frozen foods." Thesis, Kansas State University, 2011. http://hdl.handle.net/2097/8857.

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Master of Science
Food Science Institute -- Animal Science & Industry
Daniel Y.C. Fung
In February 2008, the FDA released a draft Compliance Policy Guide (CPG) on Listeria monocytogenes and proposed that ready-to-eat (RTE) foods that do not support the growth of L. monocytogenes may contain up to 100 CFU/g of this pathogen. Frozen foods such as ice cream fall in that category since they are consumed in the frozen state. However, other frozen foods, such as vegetables and seafood that are thawed and served at salad and food bars, may support the growth of Listeria and would not be allowed to contain 100 CFU/g according to the draft CPG. In the current study, growth curves were generated for L. monocytogenes inoculated onto four thawed frozen foods - corn, green peas, crabmeat, and shrimp - stored at 4, 8, 12, and 20ºC. Growth parameters, lag phase duration (LPD), and exponential growth rate (EGR) were determined using a two-phase linear growth model and the Square Root Model. The results demonstrated that L. monocytogenes has a very short LPD on these thawed frozen foods during refrigerated storage and that there would be several orders of magnitude of growth (i.e., more than 1.7 log increase at 4 ºC) of the organism before the product is found to be organoleptically unacceptable. Although it would not be possible to take advantage of any extended lag phase duration caused by freeze injury to the organism, frozen foods containing less than 100 CFU/g of L. monocytogenes that are thawed, or thawed and cooked, and then consumed immediately, should not represent a public health hazard.

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Saad, Zoubeir. "Simulation of temperature history and estimation of thermal properties of food materials during freezing." Diss., This resource online, 1994. http://scholar.lib.vt.edu/theses/available/etd-02132009-170810/.

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Zhu, Songming 1961. "Phase transition studies in food systems during high pressure processing and its applications to pressure shift freezing and high pressure thawing." Thesis, McGill University, 2004. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=84862.

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High-pressure (HP) depresses the phase-transition point of water especially in the case of ice-I (down to -21°C at about 210 MPa). This phenomenon has several potential advantages in food processing applications, such as pressure shift freezing (PSF) and HP thawing. However, scientific knowledge available in this area is still relatively limited. The main objectives of this research were to investigate the phase-transition behavior of foods under pressure processing in the context of PSF and HP thawing techniques and to evaluate their impact on product quality.
Distilled water and fresh pork muscle were tested by a HP differential scanning calorimeter (DSC) using isothermal pressure scan (P-scan) and isobaric temperature scan (T-scan). P-scan tests showed that the phase-transition temperature (T) of pork was a function of the weighted-average pressure (P¯1--2): T = -1.17 - 0.102P¯1--2 - 0.00019 P&d1;21-2 (R2 = 0.99) that was much lower than that of pure ice. The phase-change latent heat of pork was estimated by P-scan. T-scan indicated the phase-transition point at a constant pressure, but it showed less accurate than P-scan. The ratio (Rice, %) of ice crystals formed by rapid release of pressure (P) was evaluated using the HP DSC: Rice-water = 0.115P + 0.00013P2 (R2 = 0.96) for water, and Rice-pork = 0.084P + 0.00012P2 (R2 = 0.95) for pork muscle. In the developed method, the pressure-dependent thermal properties of test materials are not required.
A preliminary study on ice-crystal formation was carried out using small gelatin gel samples frozen by conventional air freezing (CAF), liquid immersion freezing (LIF) and PSF at different pressures. The ovoid structure left from ice crystals was evaluated for area, equivalent diameter, roundness and elongation. The diameter (mean +/- S.D.) was 145 +/- 66, 84 +/- 26, 91 +/- 30, 73 +/- 29, and 44 +/- 16 mum for the treatments of CAF, LIF and PSF at 100, 150 and 200 MPa, respectively. Roundness and elongation did not show a clear trend with different freezing tests. Similar experiments using small-size Atlantic salmon (Salmo salar) resulted in the diameter of 110 +/- 41, 17 +/- 8.4, 16 +/- 8.8, 8.2.5 and 5.0 +/- 2.1 mum for CAF, LIF and PSF at 100, 150 and 200 MPa, respectively. The roundness was 0.38 +/- 0.14, 0.55 +/- 0.21, 0.57 +/- 0.18, 0.63 +/- 0.14 and 0.71 +/- 0.14 for the above treatments, respectively. (Abstract shortened by UMI.)

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Jayaweera, Vinodini. "The survival of Vibrio parahaemolyticus during the production of cooked frozen prawns." Thesis, University of Reading, 1992. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.306183.

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Books on the topic "Food, Frozen"

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Mallett, C. P., ed. Frozen Food Technology. Boston, MA: Springer US, 1993. http://dx.doi.org/10.1007/978-1-4615-3550-8.

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Sheila, Bush, ed. Good food from yourfreezer. Harmondsworth: Penguin, 1986.

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Snider, Nancy. Frozen food encyclopedia for foodservice: Formerly Frozen food institutional encyclopedia. 9th ed. Hershey, Pa. (P.O. Box 398, Hershey 17033): National Frozen Food Association, 1985.

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Mary, Berry. Mary Berry's new freezer cookbook. London: Sphere, 1985.

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Morin, Thomas. Nifda frozen food specifications manual. Atlanta, GA: Nifda, 1986.

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Clarence Birdseye: Frozen food innovator. Edina, Minn: ABDO Pub. Co., 2011.

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Distribution, Institute of Grocery. Iceland frozen food holdings plc. Watford: IGD Business Publications, 1992.

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Clarence birdseye: Frozen food innovator. Minneapolis, Minnesota: Checkerboard Library, An Imprint of Abdo Publishing, 2015.

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Evans, Judith A., ed. Frozen Food Science and Technology. Oxford, UK: Blackwell Publishing Ltd., 2008. http://dx.doi.org/10.1002/9781444302325.

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Mattern, Joanne. Clarence Birdseye: Frozen food innovator. Edina, Minn: ABDO Pub. Co., 2011.

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Book chapters on the topic "Food, Frozen"

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Paine, Frank A., and Heather Y. Paine. "Frozen foods." In A Handbook of Food Packaging, 248–64. Boston, MA: Springer US, 1992. http://dx.doi.org/10.1007/978-1-4615-2810-4_9.

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Stauffer, C. E. "Frozen bakery products." In Frozen Food Technology, 303–31. Boston, MA: Springer US, 1993. http://dx.doi.org/10.1007/978-1-4615-3550-8_11.

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Shaevel, M. L. "Manufacturing of frozen prepared meals." In Frozen Food Technology, 270–302. Boston, MA: Springer US, 1993. http://dx.doi.org/10.1007/978-1-4615-3550-8_10.

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Reid, D. S. "Basic physical phenomena in the freezing and thawing of plant and animal tissues." In Frozen Food Technology, 1–19. Boston, MA: Springer US, 1993. http://dx.doi.org/10.1007/978-1-4615-3550-8_1.

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Persson, P. O., and G. Löndahl. "Freezing technology." In Frozen Food Technology, 20–58. Boston, MA: Springer US, 1993. http://dx.doi.org/10.1007/978-1-4615-3550-8_2.

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Harrison, P., and M. Croucher. "Packaging of frozen foods." In Frozen Food Technology, 59–92. Boston, MA: Springer US, 1993. http://dx.doi.org/10.1007/978-1-4615-3550-8_3.

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Mayes, T., and G. Telling. "Product safety from factory to consumer." In Frozen Food Technology, 93–122. Boston, MA: Springer US, 1993. http://dx.doi.org/10.1007/978-1-4615-3550-8_4.

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Bender, A. E. "Nutritional aspects of frozen foods." In Frozen Food Technology, 123–40. Boston, MA: Springer US, 1993. http://dx.doi.org/10.1007/978-1-4615-3550-8_5.

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Hendley, B. "Developing products for the market." In Frozen Food Technology, 141–67. Boston, MA: Springer US, 1993. http://dx.doi.org/10.1007/978-1-4615-3550-8_6.

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Marsden, J. L., and R. L. Henrickson. "Meat and meat products." In Frozen Food Technology, 168–95. Boston, MA: Springer US, 1993. http://dx.doi.org/10.1007/978-1-4615-3550-8_7.

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Conference papers on the topic "Food, Frozen"

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Skrupskis, Imants, Anita Blija, Ilze Beitane, Sigita Boca, and Aivars Aboltins. "Research of half-finished frozen berry products." In 11th Baltic Conference on Food Science and Technology “Food science and technology in a changing world”. Latvia University of Agriculture. Faculty of Food Technology., 2017. http://dx.doi.org/10.22616/foodbalt.2017.031.

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Giovanardi, Fabio, Michele Sozzi, Alessandro Tonelli, Alessandro Candiani, and Stefano Selleri. "Smart Absorbance Analysis of Frozen Food Properties." In 2020 Italian Conference on Optics and Photonics (ICOP). IEEE, 2020. http://dx.doi.org/10.1109/icop49690.2020.9300316.

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Shyan, Yim Jun Ming Lai Nai. "Load management system for frozen food factory." In INTERNATIONAL SYMPOSIUM ON GREEN AND SUSTAINABLE TECHNOLOGY (ISGST2019). AIP Publishing, 2019. http://dx.doi.org/10.1063/1.5126586.

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Braun, M., R. Stamminger, and G. Broil. "Quality losses in deep-frozen foodstuffs at cyclically modified storage temperatures." In FOOD AND ENVIRONMENT 2011. Southampton, UK: WIT Press, 2011. http://dx.doi.org/10.2495/fenv110191.

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Gong, Junhua. "Development of Fuzzy Control System for Frozen Food Environment." In International Conference on Biomedical Engineering and Computer Science (ICBECS 2010). IEEE, 2010. http://dx.doi.org/10.1109/icbecs.2010.5462388.

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Pibrianti, Kartika. "The Frozen Food Quality of Sukoharjo Elementary School Area." In International Conference on Applied Science and Engineering (ICASE 2018). Paris, France: Atlantis Press, 2018. http://dx.doi.org/10.2991/icase-18.2018.9.

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Thammakorn, Pramoch, and Chedthida Kusalasaiyanon. "Bakery Entrepreneurship. Case Study : Srifa Frozen Food Co; Ltd." In The 12th National Conference on Technical Education and The 7th International Conference on Technical Education. KMUTNB, Bangkok, Thailand, 2020. http://dx.doi.org/10.14416/c.fte.2020.03.030.

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Borsato-Moysés, Juliano, Sarah Jarschel de Camargo, Maristela da Silva do Nascimento, Neusely da Silva, and Valéria Cristina Amstalden Junqueira. "Quantification of Thermotolerant Campylobacter Spp. in Frozen Chicken Carcasses." In XII Latin American Congress on Food Microbiology and Hygiene. São Paulo: Editora Edgard Blücher, 2014. http://dx.doi.org/10.5151/foodsci-microal-144.

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Augspole, Ingrida, Mara Duma, Baiba Ozola, and Ingmars Cinkmanis. "Phenolic profile of fresh and frozen nettle, goutweed, dandelion and chickweed leaves." In 11th Baltic Conference on Food Science and Technology “Food science and technology in a changing world”. Latvia University of Agriculture. Faculty of Food Technology., 2017. http://dx.doi.org/10.22616/foodbalt.2017.028.

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Raasch, Jeffrey B. "Aseptic Processing and Storage of Citrus Juices." In ASME 1996 Citrus Engineering Conference. American Society of Mechanical Engineers, 1996. http://dx.doi.org/10.1115/cec1996-4206.

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The citrus industry in general has adapted to tremendous changes in the past 50 years. Consumers’ demand for ready to serve products have challenged processors to adopt new manufacturing techniques and processing skills. The Institute of Food Technologist reported the Top 10 innovations in 1991 as: 10. Ultra high temperature (UHT) short term sterilization of milk and other products 9. Food fortification 8. Understanding of water activity in foods 7. Frozen meals 6. Freeze drying 5. Atmosphere controlled packages for fresh fruits and vegetables 4. Frozen concentrated citrus juices 3. The microwave oven 2. Minimum safe canning processes for vegetables 1. Aseptic processing and packaging Paper published with permission.

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Reports on the topic "Food, Frozen"

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Kandlikar, Satish G. Thermal Analysis and Development of a Thawing Procedure for Frozen Food Packages. Fort Belvoir, VA: Defense Technical Information Center, August 2002. http://dx.doi.org/10.21236/ada406202.

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Bogdan, Alex, and Nikki Soo. Survey of consumer practices with respect to coated frozen chicken products. Food Standards Agency, June 2021. http://dx.doi.org/10.46756/sci.fsa.hrb725.

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Abstract:

The Food Standards Agency (FSA) is investigating a spike in Salmonella cases in the UK linked to the consumption of coated frozen chicken products. In March 2021, FSA, in collaboration with Food Standards Scotland (FSS) commissioned Ipsos MORI to conduct an online survey in order to identify consumer behaviours which could increase their risk to foodborne disease. The key research questions were: •Which consumers are purchasing coated frozen chicken products? •How do consumers store and cook these products? •Do consumers follow packaging instructions when cooking and storing these products?•Are consumers putting themselves at risk of Salmonellain the way they, store, cook and handle these products? •Do consumers take appropriate action to protect themselves from risk by washing their hands, and avoiding cross-contamination when handling these products? •Do children (aged 12 or under) or teenagers (aged 13-15) handle and cook these products?

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