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Ahlepil, Erik, and Joel Björck. "Evaluating Distribution Structures for Overseas Export of Frozen Food." Thesis, Linköpings universitet, Logistik- och kvalitetsutveckling, 2016. http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-129208.
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The meat producers of the western world needs to develop their export organizations and to streamline their physical distribution in order to take new market shares on the fast growing overseas markets. HKScan is one of those meat producing companies, the group has businesses in Finland, Sweden, Denmark and the Baltic countries. A part of their sales goes frozen on overseas export by container sea freight. Lately the logistics management of HKScan has been interested in investigating the effects of centralizing the physical distribution for the overseas export from Sweden and Denmark. This leads to the purpose of this study, which is: “For HKScan, develop and apply a model that evaluates distribution structures for overseas export of frozen food regarding total cost, delivery service, environmental impact and regulations.” The case study included comparison between the current distribution structure for HKScan and three pre-determined scenarios. The current setup consists of multiple warehouses in both countries. In the first scenario the distribution structure is centralized to include one warehouse per country. In the second scenario, the total export flow of products from both Sweden and Denmark is redirected and centralized to one warehouse in Denmark. In the third scenario, the total export flow of products from both Sweden and Denmark is instead redirected and centralized to one warehouse in Sweden. To evaluate and compare the different distribution structures a general model was first created by combining different theoretical models and adapting them to the context of overseas distribution for frozen food. The study then included the three phases of developing the model to fit the case company, applying the model on the case company and then to finally evaluating the model. The resulting model, which was the outcome of the development process, can be seen below. The model illustrates the different included elements. By then applying the model onto the case company, HKScan, it was found that a centralization to a joint warehouse in Denmark would make total cost savings of several percents. In addition, this scenario would increase the total service level. However, the environmental impact would be increased due to long cross-border road transport distances and longer land and sea transports from the warehouse. In addition, it was not possible to fully investigate whether such a distribution would be possible from a regulatory point of view. A centralization in each country would have minor regulatory issues, it would lead to the smallest environmental impact and have a slight increase in service levels as well as a reduction for the total cost of one percent. The evaluation of the model showed that it produces reasonable results with the regulatory elements being the hardest to evaluate for the different scenarios. Regarding the detail level, the veterinary element could be accounted for by the warehousing element and the sea freight element split into transport from warehouse to domestic port and sea freight from domestic port to the destination port. The box-model, containing twelve elements, can be seen as generalizable for evaluating distribution structures in similar contexts, Overseas export of frozen food. However, the calculation performed within the model do probably only apply to the specific scenarios in the study.
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Kataoka, Ai. "Growth of Listeria monocytogenes in thawed frozen foods." Thesis, Kansas State University, 2011. http://hdl.handle.net/2097/8857.
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Master of ScienceFood Science Institute -- Animal Science & Industry
Daniel Y.C. Fung
In February 2008, the FDA released a draft Compliance Policy Guide (CPG) on Listeria monocytogenes and proposed that ready-to-eat (RTE) foods that do not support the growth of L. monocytogenes may contain up to 100 CFU/g of this pathogen. Frozen foods such as ice cream fall in that category since they are consumed in the frozen state. However, other frozen foods, such as vegetables and seafood that are thawed and served at salad and food bars, may support the growth of Listeria and would not be allowed to contain 100 CFU/g according to the draft CPG. In the current study, growth curves were generated for L. monocytogenes inoculated onto four thawed frozen foods - corn, green peas, crabmeat, and shrimp - stored at 4, 8, 12, and 20ºC. Growth parameters, lag phase duration (LPD), and exponential growth rate (EGR) were determined using a two-phase linear growth model and the Square Root Model. The results demonstrated that L. monocytogenes has a very short LPD on these thawed frozen foods during refrigerated storage and that there would be several orders of magnitude of growth (i.e., more than 1.7 log increase at 4 ºC) of the organism before the product is found to be organoleptically unacceptable. Although it would not be possible to take advantage of any extended lag phase duration caused by freeze injury to the organism, frozen foods containing less than 100 CFU/g of L. monocytogenes that are thawed, or thawed and cooked, and then consumed immediately, should not represent a public health hazard.
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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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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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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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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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Wickramasinghe, Anita Elizabeth. "Influence of Freezing and Thawing Methods on Textural Quality of Thawed FrozenPotato Slices." The Ohio State University, 2014. http://rave.ohiolink.edu/etdc/view?acc_num=osu1406116697.
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Simmons, Amber Lynn. "The Functional and Nutritional Benefits of Soy in Snack Foods." The Ohio State University, 2012. http://rave.ohiolink.edu/etdc/view?acc_num=osu1343756595.
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Dallinger, Ioana. "Chefs' perceptions of convenience food products in university food service operations." Thesis, Virginia Tech, 2013. http://hdl.handle.net/10919/78077.
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The decision regarding when and to what extent to use convenience food products is a perennial issue in the hospitality industry. Despite the pertinence of this issue in the industry, it has never been explicitly examined in the hospitality literature. Potential advantages of adopting convenience food products in food-service operations include: savings in time and costs, better portion and cost control, ease of training and evaluation, superior customer relationships through product consistency, increased safety, ease of storage, and added eye appeal. On the other hand, noticeable disadvantages may include: staff motivation problems, facilitated labor mobility, increased emotional labor for supervisor, health and nutrition down-sides, and more waste. Therefore, to further explore this issue, a paper and pencil survey was administered to culinary managers in a large university dining setting. Respondents included 132 chefs representing ten dining facilities. The results indicate that even though the time and labor cost savings brought about by the use of convenience food products are perceived as advantageous, the implied consistency of the final product and superior portion control are not as important. Furthermore, customer relationships, catering to special groups, and final products' eye appeal appear to be better facilitated by non-convenience foods. Even though it is easier to train chefs/ cooks/ employees to use convenience food products rather than non-convenience ones and these employees appear to be under less psychological pressure in their jobs, they will conversely be less motivated and worse paid. The theoretical and practical implications of these findings are discussed herein.Master of Science
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Chen, Wei. "Analysis of mass transport properties of plant cells by confocal microscopy and imaging techniques /." free to MU campus, to others for purchase, 1999. http://wwwlib.umi.com/cr/mo/fullcit?p9953850.
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Hsu, Chuan-liang. "Influence of cooling rate on glass transition temperature and starch retrogradation during low temperature storage /." free to MU campus, to others for purchase, 1998. http://wwwlib.umi.com/cr/mo/fullcit?p9924889.
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Mills, Juline. "Consumer Attitude Towards Branded Quick-Service Foods on Domestic Coach Class In-Flight Menus." Thesis, University of North Texas, 2000. https://digital.library.unt.edu/ark:/67531/metadc2562/.
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This study examined consumer attitude towards adding branded quick-service items on domestic airline in-flight menus with the aim of assessing the variables of perceived customer value and customer satisfaction. A random sample of one hundred sixteen frequent flyers residing in the United States participated in the study. An examination of consumer attitude towards branded quick-service menu items if introduced on domestic in-flight menus was performed. Multiple regression analysis was used to determine which of the four relationships was the most significant. The results showed that frequent flyer satisfaction with branded quick-service food items had the most significant relationship with perceived satisfaction of adding branded quick-service foods to coach class in-flight meal service.
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Raison, Louis Brian. "Local Foods in Ohio Hospitals: Systemic Issues Advancing or Impeding Foodservice Participation." The Ohio State University, 2014. http://rave.ohiolink.edu/etdc/view?acc_num=osu1416841973.
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Almeida, Maria Teresa Trovó de. "Avaliação microbiológica de alfaces (Lactuca sativa) em restaurantes self-service no Município de Limeira - SP." Universidade de São Paulo, 2006. http://www.teses.usp.br/teses/disponiveis/11/11141/tde-09102006-111309/.
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Amostras da hortaliça alface, pronta para consumo e sem adição de temperos, foram obtidas de sete restaurantes de padrão self-service, que servem refeição por quilograma. O total de 35 amostras foi coletado em dias alternados e diretamente do balcão de distribuição desses restaurantes na cidade de Limeira-SP. As amostras foram analisadas com o objetivo de conhecer as condições microbiológicas de hortaliças folhosas cruas servidas em locais de mesmo padrão. Para a realização das análises foram estabelecidos parâmetros microbiológicos, considerando a pesquisa das seguintes bactérias: coliformes totais, coliformes a 45°C, Salmonella spp, contagem total de aeróbios mesófilos e Staphylococcus coagulase positiva. Os resultados foram bastante heterogêneos, com grande variação nas contagens para coliformes totais, coliformes a 45°C, e números elevados nas contagens de aeróbios mesófilos. Os dados obtidos mostraram que 31 (88,6%) amostras analisadas apresentaram níveis elevados de coliformes totais, com variação entre 102NMPg-1 e 105 NMPg-1 e apenas 4 (11,4%) das amostras apresentaram níveis reduzidos, entre <2 e 8,0 x 101 NMPg-1. 1. Em relação às bactérias coliformes a 45°C, 14 (40%) das amostras apresentaram contaminação, consideradas em desacordo com a legislação vigente da Agência Nacional de Vigilância Sanitária ANVISA (BRASIL, 2001) que estabelece limites de até 102 NMPg-1. Nenhuma amostra revelou-se positiva para Salmonella spp, atendendo aos parâmetros estabelecidos pela ANVISA (BRASIL, 2001) de ausência em 25g de produto. Foi detectado Staphylococcus coagulase positiva em 21 (60%) das amostras considerando contagens superiores a 103 UFCg-1, que é o limite máximo tolerado pela ANVISA (BRASIL, 2001) para outros alimentos, já que para hortaliças in natura não há menção de padrões. Deste total de 21 amostras, 2 (9,5%) apresentaram contagens de 104 UFCg-1. Os 7 locais tiveram amostras com contagens totais de aeróbios mesófilos elevadas, entre 105 e 107 UFCg-1: em 6 (17,1%) das amostras as contagens ficaram entre 105 e 106 UFCg-1 e 29 (82,8%) apresentaram resultados superiores a 106 UFCg-1. Destas 29 amostras, 11 (37,9%) estiveram acima da 107 UFCg-1. Amostras da hortaliça de mesmo lote foram submetidas a procedimentos higiênicos, utilizando solução clorada e solução de vinagre e posterior análise. Os resultados apresentaram reduções entre 98% e 99% nas contagens das bactérias. Pelos dados obtidos, considera-se que há falhas decorrentes de práticas inadequadas de manipulação com ausência ou deficiência de sanificação, sendo necessário treinamento de funcionários e proprietários dos locais, visando correção dos problemas, para que se obtenha a qualidade microbiológica adequada do produto e assegure a saúde do consumidor.Lettuce samples, ready for consumption and without addition of seasoning, were obtained from seven self-service restaurants which serve food per kilogram. The total of 35 samples was collected on alternate days and directly from food counters at those restaurants in the city of Limeira/SP. Samples were analyzed with the objective to find out the microbiological conditions of the raw leafy vegetables served in self-service restaurants. To carry out the analysis, microbiological standards were set considering the research on the following bacteria: total coliforms, coliforms at 45°C, Salmonella ssp, total counting of aerobic mesophiles and Staphylococcus coagulase positive. The results were very heterogeneous due to the great variation on counting for total coliforms, coliforms at 45°C, as well as the high level of the numbers of aerobic mesophiles. The data obtained showed that 31 (88.6%) samples presented high level of total coliforms, varying between 102 NMPg-1 and 105 NMPg-1 and only 4 (11.4%) samples presented reduced level, between < 2 and 8.0 x 101 NMPg-1. Considering the coliform bacteria at 45°C, 14 (40%) samples presented fecal contamination and this is at variance with the current legislation of the National Agency of Sanitary Vigilance ANVISA (BRAZIL, 2001), which establishes limits up to 102 NMPg-1. No samples showed to be positive for Salmonella spp, following the ANVISA (BRAZIL, 2001) standards which establish absence in 25g of product. Staphylococcus coagulase positive was detected in 21 (60%) samples considering counting superior to 103 UFCg-1, which is the maximum limit tolerated by ANVISA (BRAZIL, 2001) for other foods, as for leafy vegetable in natura there are no standards. From this total of 21 samples, 2 (9.5%) showed 104 UFCg-1. The seven self-service restaurants showed high level for total counting of aerobic mesophiles, between 105 and 107 UFCg-1: 6 samples (17.1%) showed counting between 105 and 106 UFCg-1 and 29 (82.8%) presented results above 106 UFCg-1. From these 29 samples, 11 (37.9%) were above 107 UFCg-1. Leafy vegetables samples from the same batch underwent to hygienic procedures using a chlorine solution and a vinegar solution for posterior analysis. The results showed reduction of the bacteria counting between 98% and 99%. The data obtained show that there is inappropriate food handling with absence of or deficiency of sanitation, indicating a training need for the staff and shop owners, so that problems can be corrected to obtain products with appropriate microbiological quality and to assure consumers health.
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Ferreira, Ana Lúcia Gaveta. "Monitorização e verificação das temperaturas de conservação de congelados num entreposto frigorifico." Master's thesis, Universidade de Lisboa, Faculdade de Medicina Veterinária, 2020. http://hdl.handle.net/10400.5/20554.
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Dissertação de Mestrado em Segurança AlimentarOs alimentos congelados têm requisitos de conservação específicos, nomeadamente a temperatura e o tempo de armazenamento, por questões ligadas à segurança dos alimentos, mas também à qualidade alimentar. A conservação pelo frio retarda o desenvolvimento microbiano, reduzindo a taxa de crescimento dos microrganismos presentes. Contudo, se ocorrerem oscilações de temperatura, a segurança dos alimentos conservados pelo frio poderá ser posta em causa. Por outro lado, ainda que as oscilações relevantes de temperatura não sejam suficientes para questionar a segurança dos alimentos poderão colocar em causa a sua qualidade, como quando ocorre formação de cristais de gelo em excesso ou quando ocorre queimadura pelo frio. Estes casos podem levar o consumidor a reprovar os alimentos assim conservados pelo consumidor. Pelo exposto, a monitorização das temperaturas de conservação de alimentos é fundamental. Assim, o presente trabalho resulta da avaliação da temperatura de conservação de congelados num entreposto frigorífico. Para tal, foi realizada a monitorização e verificação de temperatura em locais distintos no interior de câmara de conservação da congelação e diretamente no produto, por meio de registadores de temperatura fixo e amovível. Numa primeira fase, utilizando o termómetro amovível, efetuou-se a verificação da temperatura em 12 pontos diferentes no interior da câmara de conservação de congelados e após análise dos resultados obtidos, selecionaram-se 3 pontos, nos quais se realizaram as monitorizações de temperatura com registador amovível, quer na estante, quer no interior das caixas com produto armazenado. Simultaneamente, as temperaturas registadas com o registador fixo da câmara foram também consideradas. Os resultados mostraram que as temperaturas de conservação de congelados na câmara em causa se encontraram acima do limite estabelecido no plano de HACCP (hazard analysis and critical control points), e consequentemente foi necessário desenvolver algumas ações de correção para ser possível garantir a qualidade e segurança dos alimentos, nomeadamente a troca das torres de refrigeração do entreposto. Foram também sugeridas correções estruturais para uma melhoria no isolamento das câmaras de conservação de congelado.
ABSTRACT - Frozen foods have specific storage requirements such as temperature and storage time, not only because of food safety but also food quality. Cold storage slows microbial development, reducing the growth rate of microrganisms. However, if relevant temperature fluctuations occur, the safety of cold-stored foods may be compromised. On the other hand, even if temperature fluctuations are not suficient to threaten food safety, they may compromise food quality, such as when excessive ice crystals form or when cold burns occurs. These cases may lead to the disapproval of foods by the consumer. For this reason, monitoring food storage temperatures is essential. This work presents the evaluation of frozen food storage temperatures in a cold storage unit. For this purpose, temperature monitoring was performed at different locations within a frozen storage unit and also inside a selected food product package by means of fixed and removable temperature data loggers. In the first place, using a removable data logger, temperature was monitored in 12 points inside the frozen storage unit and after results analysis, 3 points were selected, to further assess the temperature either on the shelves or within the stored product package. At the same time, recorded temperatures with the units fixed data logger were also considered. Results showed that storage temperatures were sometimes above the critical limit established in the hazard analysis and critical control points (HACCP) plan, and consequently it was necessary to develop some corrective actions to guarantee the quality and safety of those food products, namely the exchange of the cooling towers of the frozen storage unit. Structural corrections have also suggested to improve the insolation of the frozen storage chamber.
N/A
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Ocampo, Chuquipul Karla Dalila, and Romero Katherine Luz Del Pilar Zevallos. "Análisis y evaluación de factores que determinan el desarrollo del servicio de transporte en frío de productos alimenticios perecederos en un operador logístico." Bachelor's thesis, Universidad Ricardo Palma, 2015. http://cybertesis.urp.edu.pe/handle/urp/1295.
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La presente tesis tiene como propósito principal elaborar un análisis y evaluación de los factores más importantes que determinan el desarrollo del servicio de transporte de productos alimenticios perecederos en un operador logístico en la cadena de frío, en función a las necesidades del cliente y al correcto funcionamiento del servicio; con la finalidad de que la empresa se consolide como operador logístico, brindando los servicios de almacenamiento, consolidación de mercadería, transporte y distribución.
A partir de una entrevista con el gerente general y el coordinador de transporte se pudo comprender el origen de diversos problemas que vienen afectando al servicio de transporte, siendo este la falta de un análisis de factores que intervienen en la operatividad del servicio.
Antes del análisis de dichos factores, se realizó una revisión bibliográfica de los antecedentes y las bases teóricas referentes al tema. A partir de ello se concluyó que existen muy pocos antecedentes en el Perú de estudios referentes al servicio de transporte de productos alimenticios perecederos y de la cadena de frío. Sin embargo, se encontraron estudios referentes a la cadena de frío en países como Venezuela, Colombia, Estados Unidos y otros países, lo cual nos dio a entender que la gestión de la cadena frío se encuentra más desarrollada en el extranjero. En base a esto, se elaboraron propuestas de mejora con las bases teóricas revisadas, registros de información brindados por la empresa e información adicional recopilada de los clientes.
This thesis has as a main purpose preparing an analysis and evaluation of the most important factors determining the development of the service of transporting perishable foodstuffs into a logistics operator in a cold chain, according to the needs of the client and the proper functioning of the operations of the system; the company will obtain a strong base in the branch of the logistics department, providing storage services, consolidation of goods, transport and distribution.
From an interview with the general manager and the transportation coordinator, it can be understood that the lack of an analysis in the logistics department is the origin of the diverse problems that are affecting the transport service.
Before the analysis of these factors, a literature review of the history and theoretical basis concerning the issue was made. From this it was concluded, that there are very few precedents in Peru, relating to the studies of the transportation of perishable food products and cold chain. However, studies on the operational refrigeration in countries such as Venezuela, Colombia, United States and other countries, gave us information to understand that the management of the cold chain is more developed abroad. Based on the studies made proposals to improve the theoretical foundations were revised, and records of information were provided to develop the logistics process in Peru.
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Kakar, Seena Gill. "Nutrition on wheels business plan: A strategic analysis." CSUSB ScholarWorks, 2006. https://scholarworks.lib.csusb.edu/etd-project/3047.
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Describes the business plan for an entrepreneurial venture called Nutrition on Wheels, which will be the first locally owned and operated gourmet diet food delivery service in the Coachella Valley of California. The service will provide customized meals to fit the specific dietary needs of its customers. Covers the essential components of the business plan for Nutrition on Wheels including industry analysis, market potential, marketing plans, organization and operational plans, strategic management and a financial plan.
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Helmke, Jessica Jaye. "A qualitative content analysis of local school wellness policies for Ohio schools." Columbus, Ohio : Ohio State University, 2009. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=osu1243439223.
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Burchardi, Jan-Erik. "Die Vereinbarkeit der europäischen Vorschriften zur Kennzeichnung gentechnisch veränderter Lebensmittel mit dem Welthandelsrecht /." Berlin : Duncker und Humblot, 2007. http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&doc_number=015744372&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA.
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Pérez-Barrera, Denisse, and Melisa-Victoria Solf-Chalco. "Estudio de prefactibilidad para la instalación de un servicio delivery de comida orgánica que utiliza tecnologías limpias." Bachelor's thesis, Universidad de Lima, 2016. http://repositorio.ulima.edu.pe/handle/ulima/4267.
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El presente estudio de pre factibilidad para la instalación de un servicio delivery de comida orgánica que utiliza tecnologías limpias tiene como objetivo encontrar y definir adecuadamente las metodologías operativas y de mercado que permitan determinar el diseño y modo de instalación de dicho servicio.The present pre-feasibility study for the installation of an organic food delivery service that uses clean technology aims to identify and properly define the operational and market methodologies to determine the design and mode of installation of the service.
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Tseng, Yi-Chi, and 曾易耆. "Exploring Business-to-Business Service Quality of Frozen Baked Food Industry." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/63722323588543797778.
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Lin, Yi-Shuan, and 林宜萱. "Research On the Customer Service and Service Quality Between Frozen-Food Distribution Centers and Convenience Stores." Thesis, 1996. http://ndltd.ncl.edu.tw/handle/18218687933293828364.
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碩士國立臺灣大學
商學系
84
This research focuses on the customer service and service quality of frozen-food distribution centers.The empirical research takes convenience stores as the customer samples.Being modified from the PZB model, this research analyses two difference:difference 1 is the difference of customer service attributes that they value most between the convenience stores and the distribution centers.Difference 2 employs the Competitive Position Matrix (CPM) and Performance Evaluation Matrix (PEM) proposed by Lambert and Sharma.In the last place, the research trys to develop strategy for each individual distribution center. The research takes 81 convenience stores and 4 frozen-food distribution centers as samples. The results show that what convenience stores value most is the physical support function of the distribution centers, such as the accuracy in filling orders,the temperature control of products. On the other side, the convenience stores neglect the information function of the distribution center. The empirical result of difference 1 also shows that what the convenience stores value most are not the same as the frozen-food distribution centers. Besides the improvement of the service quality, the distribution centers also pay much attention to enhance the productivity itself. Therefore, the research employs customer-based competitive analysis to analyze difference 2 so as to tell the individual distribution center how to improve in the most effective and efficient way. By improving tomer service attributes, the distribution center can gain competitive advantage.
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Liew, Yew-Fah, and 劉佑華. "Discussion on the Success Factors of the Transformation of Frozen Food Traders into Third-Party Cold Chain Logistics (3PL) Service Provider (Taking Singapore Mandai Link Logistics as an example)." Thesis, 2019. http://ndltd.ncl.edu.tw/handle/494m56.
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碩士國立臺灣科技大學
新加坡管理碩士在職專班
107
Singapore has a land area of 719.1 square kilometers and a total population of 5.535 million. It is a typical urban country. Agricultural land is concentrated in small-scale short-term tenancies in the northwest for small-scale agricultural land for farmers to grow leafy vegetables and fresh eggs farming, as well as a few deep-water fish farms along the coast. More than 90% of all types of food are imported, and food is sourced from all over the world, including neighboring Malaysia, Thailand, China and other Asian countries, Australia, New Zealand and far from South and North America and Europe. As an island nation that relies excessively on food imports, food safety plays a very important role. Before the foods are leaving the factory, arriving at the port, and then distributing it to the end user, it is necessary to ensure a continuous cold chain system in which the temperature difference is strictly controlled to ensure the safety of the food. There are many importers of chilled and frozen meat in Singapore. Most of them have chilled or freezer equipment. In recent years, new frozen meat traders have sprung up, causing too fierce competition, resulting in thin profits. To survive, some traders have begun or have been transformed into other food-related industries, such as meat processing products for supermarkets, and some have turned to providing frozen storage services and third-party cold chain logistics service providers. The case company is an example of a successful transition from a traditional frozen meat trader to a third-party logistics service provider. This study has conducted a detailed and in-depth discussion of case companies, including how to use the market experience, advanced hardware facilities, high-performance software systems, market strategies, talent utilization, etc. to highlight how Singapore's SMEs are in this small market to continue it production and grow.
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Carelse, Henry Alfred. "A model for managing maintenance in the prepared foods industry in the areas of frozen vegetables and prepared frozen meals." Thesis, 1993. http://hdl.handle.net/10539/22080.
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A project report submitted to the faculty of Engineering, University of the Witwatersrand, Johannesburg, in partial fulfillment of the requirements for the degree of master of Science in Engineering. Heidelberg Transvaal, 1993.The obiective of this research is to propose a model by which maintene may be managed in the prepared foods industry. Various companies in this industry have implemented modules of a maintenance administration system. Nowhere, for this industry, does a structured programme which will provide tha maintenance manager with the elements of an administration system, their sequence of implementation and their interrelationships exist. [Abbreviated Abstract. Open document to view full version]
AC2017
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Morais, Pedro Miguel Faria Barroso Baldaia. "Nomad foods equity research - growth within crisis." Master's thesis, 2021. http://hdl.handle.net/10362/122916.
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This Work Project presents a Nomad Foods Equity Research, which is one of the frozen food leaders in Europe. This report aims to forecast the company’s future, and value it based on its expected cash flows. Nomad Foods benefitted from the current pandemic outbreak, as lockdowns brought the need for durable and convenient products, and therefore, its future performance might be contingent on the short-term development of the COVID-19 vaccine, as well as the evolution of cases and government measures regarding lockdowns. Thus, a “HOLD” position was recommended, with a target price of $27.63forDecember 31, 2021.
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Silva, Angel Jose De Oliveira da. "Nomad foods equity research - growth among Covid-19." Master's thesis, 2021. http://hdl.handle.net/10362/122857.
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This Work Project presents a Nomad Foods Equity Research with a perspective regarding the company’s future performance. Nomad Foods belongs to the European leaders in the frozen food’s industry. The company’s value was computed based on its expected cash flows. The recent pandemic outbreak and the lockdowns established worldwide, enhanced the company to increase its revenues at an outstanding level since the durability and convenience of its products perfectly met population’s needs during the pandemic. Consequently, Nomad Foods valuation depends on COVID-19 evolution. The one year expected return is 8.71%,therefore the final recommendation is to HOLD Nomad Foods’ position.
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He, Shin-Ru, and 何欣儒. "The Study on the Effect of Rapid Delivery and Super Merchants' Pickup Services of Frozen Food Online Shopping on Purchasing Behavior-Establishment and Application of Binary logistic Regression Model." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/updg7j.
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碩士銘傳大學
企業管理學系
106
Taiwan's online shopping market is facing rapid growth and potential of huge opportunities for frozen foods, manufacturers provide fast shipping and super-business pickup can effectively enhance the probability of consumers buying almost no doubt. However, the provision of express delivery will result in higher logistics handling and delivery costs. cooperation with super-operators will incur extra costs for pumping services. For manufacturers, how to evaluate the benefits of rapid shipping and super-merchant pickup, making trade-offs and correct decisions between benefits and costs will become an important issue. In this study, we use stated preference patterns to determine the coefficients and the degree of influence of various variables through the binary logistic regression model, based on the result of the consumers' online shopping solutions for scenario simulation. The study found that the higher the price, the lower the probability of purchase; providing 24-hour delivery service and super-merchant pick-up service can indeed effectively improve the purchase probability. In addition, this study found that providing 24-hour delivery service is equivalent to 87% of the price-competitive ratio. Similarly, the price-to-price ratio of providing super-merchant pick-up service is 9%.
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Blomquist, Cindy Lou. "Effects of freezing and thawing on sensory quality and thiamin content of spaghetti and meat sauce after reheating in conventional or microwave oven." 1985. http://hdl.handle.net/2097/27395.
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Yang, PI-Cheng, and 楊弼丞. "Effects of Non-Staple Food Quality,Service Quality and Military Food Quality on Consumer Satisfaction- A Case of National Military Auxiliary Foods Supply Station in the Central Taiwan." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/74mtyz.
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碩士台南應用科技大學
國際企業經營系碩士班
106
The purpose of this study was to investigate the items, qualities and service qualities of non-staple food supplies in the depot of the military officers and soldiers, and to find out what kind of service quality would result in higher customer satisfaction.Expected by military non-staple food supply business actual practitioners.Intends to enterprise managers position, view,Study on the food supply station management mode or marketing strategy,In order to meet the demand for military officers should focus, and through the stable supply of quality and to develop appropriate marketing strategies.In order to attract consumers (military officers and soldiers) to repurchase the goods supplied by food supply stations.Therefore, how to improve their competitive edge and improve customer satisfaction is an important issue.So for the National Military Auxiliary Foods Supply Station for the supply of non-staple food quality and service quality for customer satisfaction among the relevance analysis and discussion. This study is based on the survey of the officers and soldiers in the purchasing units of the National Military Auxiliary Foods Supply Station in the Central Taiwan. A total of 350 questionnaires sent out，305 effective questionnaires，The effective rate of recovery is 87.1%，The results of multivariate regression analysis show:1. Overall service quality will positively affect overall customer satisfaction. 2. The overall service quality of National Military Auxiliary Foods Supply Station will have a positive impact on customer satisfaction of purchasing (food) workers. Through this study, it enables the National Military Auxiliary Foods Supply Station to enhance the service quality and the quality of non-staple food quality.And can always pay attention to customer response and changes in external environment.Adjust management mode or operation strategy at the right time.In order to effectively meet the needs of the soldiers and officers
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Nahid, Amsha. "Modeling heat transfer in butter products : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy (Ph. D.) in Bioprocess Engineering, Institute of Technology and Engineering, Massey University, Palmerston North, New Zealand." 2007. http://hdl.handle.net/10179/1442.
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Butter keeping quality and pallet physical stability during transport and storage are dependent on the temperature distribution through the product. Understanding these temperature changes are of vital importance for the dairy industry with regard to butter manufacture, storage and shipping. Three dimensional mathematical models of heat transfer were developed to predict thawing and freezing in butter products. These models require accurate thermophysical data as an input. Specific heat capacity and enthalpy of butter with different composition was measured using Differential Scanning Calorimetry. The specific heat capacity of butter differs for cooling and heating operations due to significant supercooling and delayed crystallization of the fat fraction of butter at temperatures well below the equilibrium phase change temperature during cooling. This reduces the heat capacity for cooling relative to that for heating. Thawing of individual blocks of butter was accurately predicted by the conduction only model (no mass transfer limitations) with equilibrium thermal properties giving accurate predictions when the butter was completely frozen before thawing. For partially frozen butter the conduction model with the measured temperature dependent specific heat capacity data for unfrozen butter including melting of some of the fat fraction gave accurate predictions. For freezing it was observed that water in the butter supercools many degrees below its initial freezing point before freezing due to its water in oil structure. Experiments suggested that during freezing release of latent heat observed as a temperature rebound is controlled as much by the rate of crystallisation of water in each of the water droplets as by the rate of heat transfer. A conduction only model including water crystallization kinetics based on the Avrami Model predicted freezing in butter successfully. Simple models with equilibrium thermal properties and nucleation only kinetics (based on homogenous nucleation theory) or the sensible heat only model (no release of latent heat) gave poor predictions. The models for individual blocks were extended to predict heat transfer in butter pallets. A butter pallet contains product, packaging material and the air entrapped between the packaging and butter cartons. Measurements were made for freezing and thawing of full and half pallets at a commercial storage facility and in the University laboratory. Thawing and freezing in wrapped tightly stacked pallets was predicted accurately by the conduction only model with effective thermal properties (incorporating butter, packaging and air) estimated by the parallel model. For unwrapped tightly stacked or loosely stacked pallets there is potential for air flow between the adjacent cartons of butter. An alternative approach was developed which consisted of modeling the pallet on block by block basis using effective heat transfer coefficients for each surface. Different heat transfer coefficients were used on different faces of the blocks depending on the location of the block in the pallet. This approach gave good predictions for both unwrapped tightly stacked and loosely stacked pallets using the estimated effective heat transfer coefficients from the measured data. Further experimental and/or modelling work is required in order to develop guidelines for estimating effective heat transfer coefficient values for internal block face for industrial scenarios.
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Mathaulula, Mushaisano Agnes. "Pillars of a safety management system for small-scale vended foods in a rural-based municipality of South Africa." Thesis, 2020. http://hdl.handle.net/11602/1537.
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PhDRDVInstitute for Rural Development
Throughout the world, small-scale food vending forms an integral part of society, serving as a poverty buffer and a local based economy generation strategy to optimize livelihoods. However, untrustworthiness and safety concerns have been raised regarding the food handling practices and hygiene that tend to compromise the quality of the food sold in this sector. Thus, this study was conducted in order to propose the pillars of a safety management system for small-scale vended foods in Thulamela Municipality in South Africa. The pillars were proposed after assessing the level of small-scale food vendors’ knowledge, attitude and handling practices. Complementary, the microbiological quality of the commonly consumed small-scale vended foods was determined. A survey-underpinned exploratory sequentially integrated mixed methods research design was adopted. Fifty-four respondents participated in a qualitative study via administering a semistructured interview guide to key informants and focus groups. Correspondingly, quantitative data were collected through a 5-point Likert questionnaire, administered to 136 small-scale food vendors and 272 customers. An observation checklist was used to collect data on 124 food stalls focusing on food handling practices. Microbial loads were determined through analysing 28 food samples collected from seven informal food markets. Qualitative data were analysed using ATLAS. ti version 8.0. The Statistical Package for Social Sciences version 25.0 was used to analyse quantitative data. Descriptive statistics were used to calculate frequencies and mean scores. The Spearman’s rank correlation coefficient (r) was used to determine the degree of correlation among variables. Principal Component Analysis was used to isolate and deepen understanding of the main factors determining the knowledge and attitude towards food safety. Hierarchical Cluster Analysis was used to identify two cluster solutions for food handling practices. Mann-Whitney U tests were conducted to determine the relative stability of the generated two cluster solutions. Ordinal Least Square regression analysis was conducted to identify the variables which were critical in defining the state of food handling practices dynamics in the study area and their relationship with other variables. Data on the microbial counts were subjected to the Analysis of Variance. Duncan’s multiple range test was used to separate means while T-test was conducted to establish if there was any difference between organisms isolated for each food type from Thohoyandou and Sibasa markets. In general, food vendors were knowledgeable about personal (x̄ = 1.77) and food (x̄ = 1.75) hygiene respectively. However, they rarely considered knowledge of foodborne diseases and rules and regulations as crucial in defining the quality and safety of small-scale vended foods. Respondents reflected positive attitude towards personal hygiene (x̄ = 3.21), food hygiene (x̄ = 3.55) and utensils management (x̄ = 3.43). The highest correlation relations between variables of roadside vendors’ knowledge of food safety were observed to be between “Staphylococcus as a germ that causes foodborne diseases” and “Hepatitis A virus that can cause foodborne disease” (P < 0.01). From thirty-six factors that determined the knowledge and attitude towards food safety, the Principal Component Analysis isolated eight components that accounted for 50 % of the variability. Similarly, customers were knowledgeable about food hygiene (x̄ = 1.88) personal hygiene (x̄ = 1.86). They also showed positive attitude towards personal (x̄ = 3.66) hygiene, food (x̄ = 3.72) hygiene and utensils management (x̄ = 3.56). From thirty-six factors that determined the knowledge and attitude towards food safety, the Principal Component Analysis isolated ten components that accounted for 60. % of the variability. The results revealed the six major determinants of the state of handling practices in Thulamela Municipality. These were stalls conditions, personal hygiene, environmental and waste management, hygiene-related behaviour, food storage and utensils management. The most significant variables defining the state of food handling practices were protective clothing (P < 0.05) and stalls conditions (P < 0.05). The microbial counts (log10 cfu/g) of food samples ranged from 2.0 ± 2.08 to numerous to count for total plate count, 2.0 ± 1.00 to 6.6 ± 7.57 for Salmonella spp, 2.0 ± 2.64 to 3.9 ± 6.03 for S. aureus, 2.1 ± 1.73 to numerous to count for yeast, 2.0 ± 0.00 to 3.8 ± 10.00 for coliform bacteria and 2.0 ± 1.15 to 4.9 ± 21.66 for B. aureus. Coliform bacteria and B. cereus were not found in foods sold at Thohoyandou markets while mould was not detected in foods collected at both locations. Total plate count differed significantly (P < 0.05) between salads and chicken stews. Salmonella spp, significantly differed (P < 0.05) between salads and beef stews. For S. aureus, a significant difference was found in salads (P < 0.05). For yeast, significant differences (P < 0.05) were observed between salads and beef stews. The main objective of this study was to propose the pillars of a safety management for small-scale vended foods. Thus, the major components of pillars proposed were encored on hygiene (personal, food and handling practices), training programme, environmental management, infrastructure development and law enforcement. The training programme was scored as number one by the majority of food vendors (x̄ = 4.7) whilst personal hygiene was ranked first by the customers (x̄ = 4.8). The results of the study revealed the urgent need for basic training in food and personal hygiene throughout the value chain. Infrastructure development such as a decent food stalls with adequate working space, proper washing and storage facilities to improve food safety and hygienic practices was highlighted. Adequate access to waste-water and food disposal facilities aligned to vending spaces was also considered crucial. Thus, it is recommended that Thulamela Municipality should provide extensive training programme to ensure that proper hygiene practices are in place. Suitable regulations must be crafted to ensure that safe and secure foods are sold. Lastly, Thulamela Municipality should consider providing all vending stalls with basic infrastructure to close the gap between knowledge and practices of safe small-scale food vending.
NRF