Relevant bibliographies by topics / Frozen foods - Packing

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Academic literature on the topic 'Frozen foods - Packing'

Author: Grafiati
Published: 4 June 2021
Last updated: 9 February 2022

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Journal articles on the topic "Frozen foods - Packing"

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Kapusta-Duch, Joanna, Anna Szeląg-Sikora, Jakub Sikora, Marcin Niemiec, Zofia Gródek-Szostak, Maciej Kuboń, Teresa Leszczyńska, and Barbara Borczak. "Health-Promoting Properties of Fresh and Processed Purple Cauliflower." Sustainability 11, no. 15 (July 24, 2019): 4008. http://dx.doi.org/10.3390/su11154008.

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Plant-based foods should be fresh, safe, and natural, with nutritional value and processed in sustainable ways. Among all consumed vegetables, Brassica vegetables are considered to be the most important ones. As they are eaten in large quantities and frequently, they may constitute an important source of nutrients and bioactive compounds in a daily diet. This work is aimed at assessing the effect of technological processing (blanching and traditional cooking in water and in a convection steam oven) as well as the method of frozen storage (in PE-LD zipper bags and vacuum packing) on the content of selected components in purple cauliflower. The material was examined for the content of dry matter, vitamin C, total polyphenols, anthocyanins, thiocyanates, nitrates, and nitrites, as well as antioxidant activity. All technological processes caused significant changes in the contents of examined nutritive and non-nutritive compounds as well as in antioxidant activity or the level of selected chemical pollutions. A trend was also observed towards lower constituents’ losses as a result of convection steaming, compared to traditional cooking in water. Moreover, the reduction in the content of examined compounds was smaller in vacuum-packed and frozen-stored vegetables then in those stored in zipper PE-LD bags.
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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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Sendra, E., M. Capellas, B. Guamis, X. Felipe, M. Mor-Mur, and R. Pla. "Revisión: Irradiación de alimentos.—aspectos generales/Review: Food irradiation.—General aspects." Food Science and Technology International 2, no. 1 (February 1996): 1–11. http://dx.doi.org/10.1177/108201329600200101.

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Irradiation has been proposed for disinfestation, inhibition of sprouting, destruction of parasites in meat and fish, to delay maturation of fruit and pasteurization and sterilization. In some applications it could replace or supplement chemical preservatives; in other cases it may have unique advantages (dry or frozen foods). Generalizations about effects of irradiation may be misleading if the dose and commodities are not specified. Radioactivity cannot be induced in foods by treatment with approved sources. Toxicological and nutritional evaluation has confirmed the safety of irradiated foods at doses below 10 KGy. Food irradiation is limited by organoleptical changes; irradiation in the absence of oxygen and at the frozen state could reduce undesirable changes. Food irradiation is not a panacea for all food preservation; it cannot replace proper food sanitation, packaging, storage and preparation. The public and political debate of whether or not irradiation of foods should be permitted in the European Community has become a confused dialogue about the real consequences of food irradiation. Owing to the timeliness of the question, it is important to present and discuss the results of this research.
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Wu, Min, Ping Zheng, Luan Zhang, and Jian Feng Zhao. "Moistureproof and Waterproof Paperboard for Frozen Food Packaging." Applied Mechanics and Materials 312 (February 2013): 529–32. http://dx.doi.org/10.4028/www.scientific.net/amm.312.529.

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Frozen food is popular with more and more customers nowadays, it's consumption is growing rapidly.The packaging of the frozen food usually uses paperboard. Frozen food may suffer temperature fluctuations in the process of storage, transportation and sales, which cause the paperboard sop up , the strength come down and packaging carton dilapidation. Paperboard should have moisture-proof, waterproof and high strength properties in order to ensure that the packaging carton have sufficient strength. In this paper, the methods and researches of obtaining moisture-proof and waterproof paperboard based on paperboard surface treatment and pulp preparation were introduced.
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Fikiin, Kostadin. "Handbook of frozen food processing and packaging." International Journal of Refrigeration 30, no. 4 (June 2007): 745–46. http://dx.doi.org/10.1016/j.ijrefrig.2006.08.002.

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Wang, Shaoyun. "Handbook of Frozen Food Processing and Packaging." Trends in Food Science & Technology 29, no. 1 (January 2013): 80–81. http://dx.doi.org/10.1016/j.tifs.2012.07.001.

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Yoo, Seungwoo, Sangwoo Kwon, and Su-il Park. "Status of Packaging Materials for Frozen Foods and Analysis of Temperature Changes inside Packaging Materials during Frozen Process." KOREAN JOURNAL OF PACKAGING SCIENCE AND TECHNOLOGY 25, no. 1 (April 30, 2019): 11–16. http://dx.doi.org/10.20909/kopast.2019.25.1.11.

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Kliaugaite, Daina, Visvaldas Varzinskas, Agne Baikauskiene, Valdas Miliunas, and Zaneta Stasiskiene. "GREENHOUSE GAS EMISSION REDUCTION IN FROZEN FOOD PACKAGING." Environmental Engineering and Management Journal 17, no. 12 (2018): 2977–90. http://dx.doi.org/10.30638/eemj.2018.298.

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AHVENAINEN, R., and Y. MÄLKKI. "Influence of packaging on the shelf life of frozen foods." International Journal of Food Science & Technology 20, no. 3 (June 28, 2007): 331–38. http://dx.doi.org/10.1111/j.1365-2621.1985.tb00383.x.

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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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Dissertations / Theses on the topic "Frozen foods - Packing"

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Rodrigues, Júnior Harry. "Manual para o desenvolvimento de embalagens de alimentos preparados congelados." Universidade Tecnológica Federal do Paraná, 2016. http://repositorio.utfpr.edu.br/jspui/handle/1/1834.

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CNPq
Mudanças nos hábitos alimentares, nas políticas de segurança alimentar e nos estilos de vida da população tem modificado os padrões de projeto das embalagens dos alimentos. Estas mudanças são visíveis especialmente nas funções das embalagens que precisam dar conta da diversidade de oferta de alimentos congelados preparados, denominados alimentos preparados. No contexto do desenvolvimento de embalagens, questiona-se a necessidade de aprofundar a pesquisa nas funções das embalagens para essas categorias de produtos, identificando parâmetros que atendam suas especificidades. E ainda, considerando o cenário produtivo, a análise daquelas já disponíveis no mercado. Para mapear o contexto de projeto de produto, esta investigação busca delimitar as principais funções e características exigidas das embalagens de alimentos congelados preparados, bem como os métodos e práticas de projeto e o cenário de regulamentação dos órgãos normatizadores de segurança alimentar dos alimentos embalados. Como resultado dessa investigação foi elaborado um manual de referência para profissionais envolvidos na estratégia e projeto para o segmento - designers industriais e projetistas de embalagens - de modo a integrar ações, normas e métodos de projeto de produto. Uma amostragem desses perfis profissionais esteve envolvida na pesquisa com usuários e avaliação do manual e os resultados apontaram a necessidade de interlocução entre as áreas (de projeto/alimentos), reforçando a carência de materiais de referência que reúnam, de forma objetiva e sistemática, mecanismos de apoio aos responsáveis pelas análises e validações de embalagens para alimentos preparados congelados.
Changes in eating habits, the food security policies and people's lifestyles have modified food packages of design standards. These changes are visible especially in the functions of the packages that need to account for the diversity of supply of prepared frozen foods, prepared foods called. In the development of packaging, we question the need for further research into the functions of packaging for these product categories, identifying parameters that meet their specific requirements. Further, considering the manufacturing scenario, the analysis those already available on the market. To map the product design context, this research seeks to define the main functions and characteristics required of prepared frozen food packaging, as well as the methods and design practices and regulatory setting of the standard-setting bodies for food safety of packaged food. As a result of this investigation has produced a reference manual for professionals involved in strategy and design to the segment - industrial designers and packaging designers - to integrate actions, standards and product design methods. A sampling of these professional profiles has been involved in research with users and manual evaluation and the results showed the need for dialogue between the areas (design / food), reinforcing the lack of reference materials, comprising an objective and systematic way, mechanisms support those responsible for analysis and packaging validations for frozen prepared foods.
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Hussain, Faris A. Karim. "Evaluating frozen beef and meat packaging material exposed to low levels of ammonia gas." Thesis, Manhattan, Kan. : Kansas State University, 2009. http://hdl.handle.net/2097/1646.

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Caminiti, Jeff Thomas Caminiti. "Influence of Storage Temperature on Changes in Frozen Meat Quality." The Ohio State University, 2018. http://rave.ohiolink.edu/etdc/view?acc_num=osu1532021659638583.

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Clark, Julie Diane. "Effects of various home freezer wraps on frozen ground pork." 1985. http://hdl.handle.net/2097/27416.

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Books on the topic "Frozen foods - Packing"

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Fran, Renée. The pack-and-go food book: Make it and take it easy : the compact reference guide to safely preparing and packing food for personal use at home and for travel. New York: D.R. Eastman Pub., 2003.

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Sun, Da-Wen. Handbook of frozen food processing and packaging. Taylor & Francis: Boca Raton, FL, 2012.

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Zabashta, Andrey, Tat'yana Shalimova, and Valer'yan Basov. Egg processing technology. ru: INFRA-M Academic Publishing LLC., 2020. http://dx.doi.org/10.12737/1085371.

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The textbook describes the structure and chemical composition of eggs, requirements for food chicken eggs, conditions for collection, sorting, packaging, transportation and storage. Possible defects of eggs and ways of their prevention are given. Technologies for the production of frozen and dry egg products are described. Meets the requirements of the Federal state educational standards of higher education of the latest generation. For undergraduate students studying in the direction 19.03.03 "food of animal origin" (profile "technology of meat and meat products").
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Da-Wen, Sun, ed. Handbook of frozen food packaging and processing. Boca Raton, FL: Taylor & Francis, 2005.

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Handbook of frozen food processing and packaging. Boca Raton, FL: CRC Press/Taylor & Francis, 2006.

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Sun, Da-Wen, ed. Handbook of Frozen Food Processing and Packaging. CRC Press, 2005. http://dx.doi.org/10.1201/9781420027402.

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Sun, Da-Wen, ed. Handbook of Frozen Food Processing and Packaging. CRC Press, 2016. http://dx.doi.org/10.1201/b11204.

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Sun, Da-Wen. Handbook of Frozen Food Processing and Packaging (Food Science and Technology). CRC, 2005.

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(Firm), Packaged Facts, ed. The market for meal kits. New York: Packaged Facts, 1996.

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Book chapters on the topic "Frozen foods - Packing"

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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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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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Balasubramaniam, V. M., and M. S. Chinnan. "Role of Packaging in Quality Preservation of Frozen Foods." In Quality in Frozen Foods, 296–309. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4615-5975-7_15.

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Hirsch, Arthur. "What Problems Does One Encounter with the Packaging of Frozen Foods?" In Flexible Food Packaging, 130–33. Boston, MA: Springer US, 1991. http://dx.doi.org/10.1007/978-1-4615-3908-7_21.

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Lai, Christopher, Hua Zhao, and Kit Yam. "Frozen Food Packaging." In Handbook of Frozen Foods. CRC Press, 2004. http://dx.doi.org/10.1201/9780203022009.ch4.

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Yam, Kit, Hua Zhao, and Christopher Lai. "Frozen Food Packaging." In Handbook of Food Science, Technology, and Engineering - 4 Volume Set. CRC Press, 2005. http://dx.doi.org/10.1201/b15995-149.

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George, M. "Selecting packaging for frozen food products." In Managing Frozen Foods. CRC Press, 2000. http://dx.doi.org/10.1201/9781439822784.ch10.

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George, M. "Selecting packaging for frozen food products." In Managing Frozen Foods, 195–211. Elsevier, 2000. http://dx.doi.org/10.1533/9781855736528.195.

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"Transportation of Frozen Foods." In Handbook of Frozen Food Processing and Packaging, 235–52. CRC Press, 2016. http://dx.doi.org/10.1201/b11204-15.

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"Microbiology of Frozen Foods." In Handbook of Frozen Food Processing and Packaging, 101–18. CRC Press, 2016. http://dx.doi.org/10.1201/b11204-9.

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Conference papers on the topic "Frozen foods - Packing"

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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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Zlatar, T., B. Barkokébas, L. Martins, M. Brito, J. Torres, M. Vaz, and J. Santos. "Influence of cold thermal environment on packing workers from the frozen food processing industry." In Selected Contributions From the International Symposium Occupational Safety and Hygiene (Sho 2017). CRC Press/Balkema P.O. Box 11320, 2301 EH Leiden, The Netherlands: CRC Press/Balkema, 2017. http://dx.doi.org/10.1201/9781315164809-6.

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Reports on the topic "Frozen foods - Packing"

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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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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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You might also be interested in the extended bibliographies on the topic 'Frozen foods - Packing' for particular source types:
Journal articles
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