Papers by Keyword: Frozen Food

Abstract: We propose a new method for the efficient decompression of frozen food under high dynamic pressure. Two experiments are conducted on an ice block containing peeled shrimp: wire explosion and underwater shock wave. In these experiments, the ice is finely crushed, while the frozen peeled shrimps retain their original shape and can be efficiently extracted. Since ice crushing is performed momentarily, the defrosting time is significantly shorter than that in traditional thawing techniques, such as melting in running water or cold-water soaking. This new method could increase the efficiency of food production processes.

Abstract: 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.

Abstract: Modern manufacturing involved many productions’ constraints and corporation’s objectives. This study tries to considering manufacturing process with customer preference modification; beside, takes convenience stores producing thawing and heating prepared (THP) food for an example. The study constructed a THP diversity with customer preference selection model. Two distribution data of customer behavior were introduced to design parameters of customer preference indicators. Through computer system simulations, the results showed it would increase the profits if manufacturing process considering customers preference. However, it may result in different profits if some of the assumptions are revised. Future research suggests applying this model to others industries.

Abstract: Along with the rapid development of national economy and the increasing of life level day by day, people have a new understanding on frozen and chilled foods. At the same time food safety problems have also been paid attention. RFID is a new type automatic identification technology with good function characteristic, which can satisfy efficiency requirements of commodity processing, and it has many advantages compared with the bar code and can strictly control food quality in cold-chain logistics to promote healthy development of cold chain logistics.