An average American consumes 52 kg of Frozen food, while an European consumes 40 kg, and a Japanese consume 12 kg. Compared to these advanced nations, China¡¦s consumer behavior and power can be viewed as uncultivated and full of potential. Thus, taking in China¡¦s long culinary history and long tradition of its cuisine, if food technology can be integrated into these specialties, there will be a bright future for China¡¦s frozen food market. This report collects its data from Access Asia Limited: Frozen Food In China Market Analysis and from focusing on frozen prepared food , investigates the growth, size, selection and advantage of the frozen food market in China The city of Shanghai is the most prosperous, goverened and educated city in China. With a well developed infrastructure and modernized malls, Shanghai provides the best environment for fostering a frozen food market. Thus, this report picks Shanghai as the main city of observation and arrives at the following conclusions ¡G 1. The Frozen Food Market in Shanghai will enjoy a promising 5% growth rate, a potential market for any new investors . 2. From observing the sales of dumplings and meat , one notices that frozen cooked food will enjoy a bigger market share because it meets the consumer¡¦s need of basic nutrition intake . 3. Sanitation and safety are two primary concerns on the consumer. Thus establishing a good brand image is vital to any company¡¦s success. Selling products through supermarket is also a crucial channel that vendors need to establish . 4. Due to the common use of microwave in the common household, microwavable frozen food not only provides variation but is also convenient for the consumer, thus raising its overall value. A majority of the consumer believe that microwavable frozen food can maintain a dish¡¦s original flavor while saving time. As this market is merely in its fledgling state, it is advised that all companies should pay attention to this market .

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.

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.

Author also know as S M Loveday / Fresh bakery products have a very short shelf life, which limits the extent to which manufacturing can be centralised. Frozen doughs are relatively stable and can be manufactured in large volumes, distributed and baked on-demand at the point of sale or consumption. With appropriate formulation and processing a shelf life of several months can be achieved.Shelf life is limited by a decline in proofing rate after thawing, which is attributed to a) the dough losing its ability to retain gas and b) insufficient gas production, i.e. yeast activity. The loss of shelf life is accelerated by delays between mixing and freezing, which allow yeast cells the chance to ferment carbohydrates.This work examined the reasons for insufficient gas production after thawing frozen dough and the effect of pre-freezing fermentation on shelf life. Literature data on yeast metabolite dynamics in fermenting dough were incomplete. In particular there were few data on the accumulation of ethanol, a major fermentation end product which can be injurious to yeast.Doughs were prepared in a domestic breadmaker using compressed yeast from a local manufacturer and analysed for glucose, fructose, sucrose, maltose and ethanol. Gas production after thawing declined within 48 hours of frozen storage. This was accelerated by 30 or 90 minutes of fermentation at 30;C prior to freezing.Sucrose was rapidly hydrolysed and yeast consumed glucose in preference to fructose. Maltose was not consumed while other sugars remained. Ethanol, accumulated from consumption of glucose and fructose, was produced in approximately equal amounts to CO2, indicating that yeast cells metabolised reductively.Glucose uptake in fermenting dough followed simple hyperbolic kinetics and fructose uptake was competitively inhibited by glucose. Mathematical modelling indicated that diffusion of sugars and ethanol in dough occurred quickly enough to eliminate solute gradients brought about by yeast metabolism.

Guided by integrated marketing theory, the foundation of integrated marketing is the understanding of market and customers. The first step is the utilization of marketing tools. This study analyzed the sales data from 2009 to 2011 and focused on the salience of four main marketing tools used by Heinz. Primary information and data come from inside of the company. Our analysis has shown Heinz’s profit structure, regional characteristics of the Chinese market, and the effectiveness of promotional activities. The main finding of this study is that regional factors significantly influence the company’s marketing strategy in the Chinese business environment. Also, cultural divergences do have an impact on the company’s business operations. The limitation of our study is that this data set spanning three years cannot represent the situation in the long run or holistically.

Author also know as S M Loveday / Fresh bakery products have a very short shelf life, which limits the extent to which manufacturing can be centralised. Frozen doughs are relatively stable and can be manufactured in large volumes, distributed and baked on-demand at the point of sale or consumption. With appropriate formulation and processing a shelf life of several months can be achieved.Shelf life is limited by a decline in proofing rate after thawing, which is attributed to a) the dough losing its ability to retain gas and b) insufficient gas production, i.e. yeast activity. The loss of shelf life is accelerated by delays between mixing and freezing, which allow yeast cells the chance to ferment carbohydrates.This work examined the reasons for insufficient gas production after thawing frozen dough and the effect of pre-freezing fermentation on shelf life. Literature data on yeast metabolite dynamics in fermenting dough were incomplete. In particular there were few data on the accumulation of ethanol, a major fermentation end product which can be injurious to yeast.Doughs were prepared in a domestic breadmaker using compressed yeast from a local manufacturer and analysed for glucose, fructose, sucrose, maltose and ethanol. Gas production after thawing declined within 48 hours of frozen storage. This was accelerated by 30 or 90 minutes of fermentation at 30;C prior to freezing.Sucrose was rapidly hydrolysed and yeast consumed glucose in preference to fructose. Maltose was not consumed while other sugars remained. Ethanol, accumulated from consumption of glucose and fructose, was produced in approximately equal amounts to CO2, indicating that yeast cells metabolised reductively.Glucose uptake in fermenting dough followed simple hyperbolic kinetics and fructose uptake was competitively inhibited by glucose. Mathematical modelling indicated that diffusion of sugars and ethanol in dough occurred quickly enough to eliminate solute gradients brought about by yeast metabolism.

La alimentación saludable es un concepto que ha ido creciendo con el paso de los años. Nuevos estudios e investigaciones resaltan que los productos procesados y altos en grasa, son perjudiciales para la salud y traen consigo efectos negativos en el organismo a largo plazo. De igual manera, el rápido deterioro del planeta aumenta las posibilidades de contraer enfermedades ocasionadas por la contaminación ambiental. Estos factores combinados, han tenido como efecto que en la última década se haya incrementado el consumo de productos saludables. El objetivo de este proyecto es ingresar al mercado saludable desarrollando hamburguesas congeladas de alto valor nutricional. El consumidor saludable suele ser sofisticado, pues está más informado sobre los beneficios que aportan los alimentos para su salud, y según su ritmo de vida, no cuenta con el tiempo suficiente para elaborar todas sus comidas, por lo que le ofrecemos la posibilidad de adquirir comida de fácil y rápida preparación con una amplia variedad. Partiendo de esto, nuestro trabajo busca responder la siguiente pregunta: ¿Qué tan relevante es para un consumidor saludable, la posibilidad de tener una oferta variada y enfocada en sus objetivos físicos? ¿Estarían dispuestos comprar estos productos por internet? / Healthy eating is a concept that has been growing over the years. New studies and research highlight the fact that processed and high-fat products are harmful to health and bring with them long-term negative effects on the body. Similarly, the rapid deterioration of the planet increases the chances of contracting diseases caused by environmental pollution. The combination of these factors have had the effect of increasing the consumption of healthy products in the last decade. The goal of this project is to enter to the healthy market by developing frozen burgers of high nutritional value. Healthy consumers are usually sophisticated, since they are more informed about the benefits that food brings to their health, and according to their lifestyle, they do not have enough time to prepare all their meals, so we offer them the possibility of purchasing quick and easy food to prepare with a wide variety. Based on this, our work seeks to answer the following question: How relevant is the possibility of having a varied offer focused on their physical objectives for healthy consumers? Would you be willing to purchase this offer online? / Trabajo de investigación

No description available.

Este trabalho propõe um modelo de transferência de calor e massa para prever a formação de gelo em um container preenchido com legumes congelados. O problema físico é modelado como um meio poroso composto pelo próprio produto e o ar em seu entorno. O regime de convecção natural é assumido dentro do container, o qual promove o transporte de massa. Como uma primeira validação, o modelo é simulado considerando diferentes temperaturas de ar externo, causadas por flutuações da vizinhança. Resultados para quatro ciclos de temperaturas foram comparados, variando separadamente a temperatura média do ar, amplitude e frequência de oscilação. De modo geral, é observado que a temperatura do produto se comporta assim como era esperado e este resultado é diretamente associado à formação de gelo dentro do container. A formação de gelo cresce com uma maior amplitude de oscilação, porém decresce com um aumento na frequência e na temperatura média. Os parâmetros do modelo foram obtidos para dois diferentes produtos: fatias de cenouras congeladas e vagens congeladas, ambos em meio ao ar. As definições de parâmetros são oriundas de revisão bibliográfica, medições experimentais e simulações numéricas. Os parâmetros encontrados para a caracterização desses meios porosos foram similares para ambos os produtos, mesmo eles possuindo diferentes geometrias. A validação experimental foi feita para as fatias de cenoura considerando dois ciclos de temperatura O modelo numérico é capaz de prever o campo de velocidades do ar, as temperaturas do produto e a formação de gelo local. Os resultados foram validados em relação a um grupo independente de resultados numéricos, tal comparação apresentou uma boa concordância. A circulação de ar encontrada é, de fato, devido à convecção natural. O comportamento da temperatura dos produtos simulados concorda com os valores medidos e os valores de temperaturas diferem por menos de 12%. Com respeito à formação de gelo, o modelo é capaz de prevê-la corretamente nas regiões mais suscetíveis a este fenômeno. Porém, a quantidade de gelo formado prevista pelo modelo (1,56 g/semana) é menor do que a experimental (4,67 g/semana), apesar de serem de mesma ordem de magnitude. O efeito de cada parâmetro no modelo é estudado visando detectar maneiras de aprimorar o modelo. Foi encontrado que os parâmetros mais importantes para a formação de gelo total são a difusividade de massa efetiva e o coeficiente de transferência de calor convectivo dentro do container. Ajustando estes parâmetros duas vezes foi possível encontrar resultados melhores com respeito à formação de gelo (3,09 g/semana). / A model of heat and mass transfer is proposed in order to predict frost formation into a closed container filled with frozen vegetables. The physical problem is modeled as a macroporous media composed by the product itself and the surrounding air. Natural convection air flow is assumed into the container, who promotes water mass transport. As a first validation, the model is simulated for several exterior air temperatures, under environmental fluctuations (boundary conditions). Results of four temperature cycles were compared, varying average air temperature, amplitude and frequency of oscillation, one by one. As a general result, it is observed that the product temperature behavior is as expected, and it is directly associated with frost formation into the container. Frost formation increases with large amplitude of oscillation, but decreases with higher frequencies and higher mean temperatures. Model parameters were obtained for two assembling: frozen slices of carrots and air, and frozen extra thin green beans and air. Parameter definition and evaluation combines literature review, measurements and numerical simulation. In general, parameters which characterize these porous media were similar for both products, even though they display different geometries. The experimental validation is performed for carrot slices with two temperature cycles The numerical model is able to predict air velocity field, air and product temperatures, and local frost formation. Results are validated in respect to a set of independent experimental results that shown a good agreement. Air flow circulation is as expected due to natural convection. Product temperature simulated behavior agrees with measurements, and temperature values differ by less than 12%. Respect to frost formation predictions, the model predicts correctly the most susceptible regions to frost formation. However, the quantity of frost formed predicted by the model (1.56 g/ week)is lower than the experimental one (4.67g/week), despite being of the same order of magnitude. The effect of each parameter in the model is study in order to detect how to improve the model. The most important parameters affecting total frost formation are effective mass diffusivity and convective heat coefficient into the storage container. Adjusting these parameters to twice, better results in terms of frost formation could be obtained (3.09 g/ week).

Este trabalho propõe um modelo de transferência de calor e massa para prever a formação de gelo em um container preenchido com legumes congelados. O problema físico é modelado como um meio poroso composto pelo próprio produto e o ar em seu entorno. O regime de convecção natural é assumido dentro do container, o qual promove o transporte de massa. Como uma primeira validação, o modelo é simulado considerando diferentes temperaturas de ar externo, causadas por flutuações da vizinhança. Resultados para quatro ciclos de temperaturas foram comparados, variando separadamente a temperatura média do ar, amplitude e frequência de oscilação. De modo geral, é observado que a temperatura do produto se comporta assim como era esperado e este resultado é diretamente associado à formação de gelo dentro do container. A formação de gelo cresce com uma maior amplitude de oscilação, porém decresce com um aumento na frequência e na temperatura média. Os parâmetros do modelo foram obtidos para dois diferentes produtos: fatias de cenouras congeladas e vagens congeladas, ambos em meio ao ar. As definições de parâmetros são oriundas de revisão bibliográfica, medições experimentais e simulações numéricas. Os parâmetros encontrados para a caracterização desses meios porosos foram similares para ambos os produtos, mesmo eles possuindo diferentes geometrias. A validação experimental foi feita para as fatias de cenoura considerando dois ciclos de temperatura O modelo numérico é capaz de prever o campo de velocidades do ar, as temperaturas do produto e a formação de gelo local. Os resultados foram validados em relação a um grupo independente de resultados numéricos, tal comparação apresentou uma boa concordância. A circulação de ar encontrada é, de fato, devido à convecção natural. O comportamento da temperatura dos produtos simulados concorda com os valores medidos e os valores de temperaturas diferem por menos de 12%. Com respeito à formação de gelo, o modelo é capaz de prevê-la corretamente nas regiões mais suscetíveis a este fenômeno. Porém, a quantidade de gelo formado prevista pelo modelo (1,56 g/semana) é menor do que a experimental (4,67 g/semana), apesar de serem de mesma ordem de magnitude. O efeito de cada parâmetro no modelo é estudado visando detectar maneiras de aprimorar o modelo. Foi encontrado que os parâmetros mais importantes para a formação de gelo total são a difusividade de massa efetiva e o coeficiente de transferência de calor convectivo dentro do container. Ajustando estes parâmetros duas vezes foi possível encontrar resultados melhores com respeito à formação de gelo (3,09 g/semana). / A model of heat and mass transfer is proposed in order to predict frost formation into a closed container filled with frozen vegetables. The physical problem is modeled as a macroporous media composed by the product itself and the surrounding air. Natural convection air flow is assumed into the container, who promotes water mass transport. As a first validation, the model is simulated for several exterior air temperatures, under environmental fluctuations (boundary conditions). Results of four temperature cycles were compared, varying average air temperature, amplitude and frequency of oscillation, one by one. As a general result, it is observed that the product temperature behavior is as expected, and it is directly associated with frost formation into the container. Frost formation increases with large amplitude of oscillation, but decreases with higher frequencies and higher mean temperatures. Model parameters were obtained for two assembling: frozen slices of carrots and air, and frozen extra thin green beans and air. Parameter definition and evaluation combines literature review, measurements and numerical simulation. In general, parameters which characterize these porous media were similar for both products, even though they display different geometries. The experimental validation is performed for carrot slices with two temperature cycles The numerical model is able to predict air velocity field, air and product temperatures, and local frost formation. Results are validated in respect to a set of independent experimental results that shown a good agreement. Air flow circulation is as expected due to natural convection. Product temperature simulated behavior agrees with measurements, and temperature values differ by less than 12%. Respect to frost formation predictions, the model predicts correctly the most susceptible regions to frost formation. However, the quantity of frost formed predicted by the model (1.56 g/ week)is lower than the experimental one (4.67g/week), despite being of the same order of magnitude. The effect of each parameter in the model is study in order to detect how to improve the model. The most important parameters affecting total frost formation are effective mass diffusivity and convective heat coefficient into the storage container. Adjusting these parameters to twice, better results in terms of frost formation could be obtained (3.09 g/ week).