The Experts below are selected from a list of 17796 Experts worldwide ranked by ideXlab platform
Miner, Bert D. - One of the best experts on this subject based on the ideXlab platform.
-
Frozen Food Locker and Freezer Provisioning Industry, 1965
'Morgan & Claypool Publishers LLC', 2021Co-Authors: Miner, Bert D., Seymour, William R., Parsons, Richard P.Abstract:Excerpts from the report Preface: This is the tenth in a series of Farmer Cooperative Service studies on the Frozen Food locker and freezer provisioning industry. The first 9 studies were published in 1940-46, 1950, 1955, and 1960. Farmer Cooperative Service conducted these studies at the request of, and in cooperation with, the National Institute of Locker and Freezer Provisioners. This work was also supported by a research advisory committee of the U.S. Department of Agriculture (USDA). Information in this report on industry trends and changes will aid Frozen Food locker and freezer provisioners in making management plans and decisions. This report also furnishes data on size and scope of the industry for use by Frozen Food packers and distributors, manufacturers of homefreezers and wrapping materials, trade associations, and State and Federal agencies
-
Merchandising Frozen Food by Locker and Freezer Provisioning Plants
'Morgan & Claypool Publishers LLC', 2021Co-Authors: Miner, Bert D.Abstract:Excerpt from the report Summary: A new method of Food distribution has developed with the advent of home freezers. This method entails selling bulk quantities of Frozen Food directly to consumers, often on a financed basis, and is known as freezer provisioning. Freezer provisioning began in the mid-1940's and has grown considerably since then. The locker and freezer provisioning industry is probably the most important group of businesses supplying bulk quantities of Frozen Food to home freezer owners. In a study made by Farmer Cooperative Service, a total of 2,546 locker and Food provisioning establishments which comprised about one-fourth of the industry received questionnaires. They were selected because of their merchandising operations. The study put emphasis on determining factors influencing the success of their business activities
-
Highlights and Trends of the Frozen Food Locker and Freezer Provisioning Industry, 1960
'Morgan & Claypool Publishers LLC', 2021Co-Authors: Wilkins P. C., Mann L. B., Miner, Bert D.Abstract:Excerpts from the report: Substantial changes have occurred in the Frozen Food locker and freezer provisioning industry during the past several years. This study was undertaken to appraise the direction and extent of these changes. The study provides managers and directors with current information on industry trends as an aid in planning and decision making. It also provides basic information on changes in the size and scope of the industry for use by State and Federal agencies, Frozen Food packers and distributors, homefreezer manufacturers, the industry's trade association, and others
-
Frozen Food Locker and Freezer Provisioning Industry, 1960
'Morgan & Claypool Publishers LLC', 2021Co-Authors: Wilkins P. C., Miner, Bert D.Abstract:Excerpts from the report: Changing economic conditions confront managers of Frozen Food locker and freezer provisioning firms with difficult problems of adjustment. To deal with these problems intelligently, managers need to have basic information on the direction and extent of economic changes occurring in their industry. This report provides information on industry trends and changes that managers need so they can effectively adjust their operations to changing economic conditions. It also furnishes information on the size and scope of the locker and freezer provisioning industry by national, regional, and other significant classifications. Approximately 4,400 of the 9,875 firms in the industry submitted information for this study. Some 240 of the participating firms were farmer cooperatives. We used this sample of 4,400 locker and freezer provisioning firms to project industry totals
Jenny M Blamey - One of the best experts on this subject based on the ideXlab platform.
-
structure and application of antifreeze proteins from antarctic bacteria
Microbial Cell Factories, 2017Co-Authors: Patricio A Munoz, Sebastian L Marquez, Fernando D Gonzaleznilo, Valeria Marquezmiranda, Jenny M BlameyAbstract:Antifreeze proteins (AFPs) production is a survival strategy of psychrophiles in ice. These proteins have potential in Frozen Food industry avoiding the damage in the structure of animal or vegetal Foods. Moreover, there is not much information regarding the interaction of Antarctic bacterial AFPs with ice, and new determinations are needed to understand the behaviour of these proteins at the water/ice interface. Different Antarctic places were screened for antifreeze activity and microorganisms were selected for the presence of thermal hysteresis in their crude extracts. Isolates GU1.7.1, GU3.1.1, and AFP5.1 showed higher thermal hysteresis and were characterized using a polyphasic approach. Studies using cucumber and zucchini samples showed cellular protection when samples were treated with partially purified AFPs or a commercial AFP as was determined using toluidine blue O and neutral red staining. Additionally, genome analysis of these isolates revealed the presence of genes that encode for putative AFPs. Deduced amino acids sequences from GU3.1.1 (gu3A and gu3B) and AFP5.1 (afp5A) showed high similarity to reported AFPs which crystal structures are solved, allowing then generating homology models. Modelled proteins showed a triangular prism form similar to β-helix AFPs with a linear distribution of threonine residues at one side of the prism that could correspond to the putative ice binding side. The statistically best models were used to build a protein-water system. Molecular dynamics simulations were then performed to compare the antifreezing behaviour of these AFPs at the ice/water interface. Docking and molecular dynamics simulations revealed that gu3B could have the most efficient antifreezing behavior, but gu3A could have a higher affinity for ice. AFPs from Antarctic microorganisms GU1.7.1, GU3.1.1 and AFP5.1 protect cellular structures of Frozen Food showing a potential for Frozen Food industry. Modeled proteins possess a β-helix structure, and molecular docking analysis revealed the AFP gu3B could be the most efficient AFPs in order to avoid the formation of ice crystals, even when gu3A has a higher affinity for ice. By determining the interaction of AFPs at the ice/water interface, it will be possible to understand the process of adaptation of psychrophilic bacteria to Antarctic ice.
-
Structure and application of antifreeze proteins from Antarctic bacteria
BMC, 2017Co-Authors: Patricio A Munoz, Sebastian L Marquez, Fernando D. González-nilo, Valeria Márquez-miranda, Jenny M BlameyAbstract:Abstract Background Antifreeze proteins (AFPs) production is a survival strategy of psychrophiles in ice. These proteins have potential in Frozen Food industry avoiding the damage in the structure of animal or vegetal Foods. Moreover, there is not much information regarding the interaction of Antarctic bacterial AFPs with ice, and new determinations are needed to understand the behaviour of these proteins at the water/ice interface. Results Different Antarctic places were screened for antifreeze activity and microorganisms were selected for the presence of thermal hysteresis in their crude extracts. Isolates GU1.7.1, GU3.1.1, and AFP5.1 showed higher thermal hysteresis and were characterized using a polyphasic approach. Studies using cucumber and zucchini samples showed cellular protection when samples were treated with partially purified AFPs or a commercial AFP as was determined using toluidine blue O and neutral red staining. Additionally, genome analysis of these isolates revealed the presence of genes that encode for putative AFPs. Deduced amino acids sequences from GU3.1.1 (gu3A and gu3B) and AFP5.1 (afp5A) showed high similarity to reported AFPs which crystal structures are solved, allowing then generating homology models. Modelled proteins showed a triangular prism form similar to β-helix AFPs with a linear distribution of threonine residues at one side of the prism that could correspond to the putative ice binding side. The statistically best models were used to build a protein-water system. Molecular dynamics simulations were then performed to compare the antifreezing behaviour of these AFPs at the ice/water interface. Docking and molecular dynamics simulations revealed that gu3B could have the most efficient antifreezing behavior, but gu3A could have a higher affinity for ice. Conclusions AFPs from Antarctic microorganisms GU1.7.1, GU3.1.1 and AFP5.1 protect cellular structures of Frozen Food showing a potential for Frozen Food industry. Modeled proteins possess a β-helix structure, and molecular docking analysis revealed the AFP gu3B could be the most efficient AFPs in order to avoid the formation of ice crystals, even when gu3A has a higher affinity for ice. By determining the interaction of AFPs at the ice/water interface, it will be possible to understand the process of adaptation of psychrophilic bacteria to Antarctic ice
Dietrich Knorr - One of the best experts on this subject based on the ideXlab platform.
-
effects of high pressure low temperature treatment on freezing behavior sensorial properties and air cell distribution in sugar rich dairy based Frozen Food foam and emulsions
Innovative Food Science and Emerging Technologies, 2012Co-Authors: Marcus Volkert, Max Puaud, Hans Jürgen Wille, Dietrich KnorrAbstract:Abstract The basic principles of High Pressure Low Temperature treatment (HPLT) of Foods have been extensively explored in several studies over the last decade. Research activities in this field mostly focused on the inactivation of microorganisms, textural damage in plant and animal tissue and mechanisms behind nucleation and ice formation. Of central concern in the present study is the effect of High Pressure Low Temperature treatment on the properties of dairy based, emulsified Frozen Food foam and the equivalent non aerated liquid system. Special emphasis was put on the freezing behavior under pressure, sensorial properties, the air cell distribution and ice crystal size and distribution. A phase diagram was modeled on the base of atmospheric pressure DSC data and freezing and melting points determined at atmospheric and high pressure conditions. High Pressure Shift Freezing (HPSF) from metastable liquid state at max. pressure of 360 MPa and − 25 °C and pressure induced solid–solid phase transition (ice I–ice III–ice I) were applied. Liquid non aerated emulsion was HPLT treated in the presence of air to investigate the potential of aeration upon pressure release due to expansion of supercritical and dissolved gas. The latter treatment did not result in the formation of air cells in the partially Frozen matrix. In HPLT experiments that started with liquid foam, the volume fraction of the incorporated air after treatment was about 78% of the reference value before treatment and the average ice crystal size was reduced from 40 μm to 34 μm. When Frozen foam was HPLT treated, ice I to ice III phase transition occurred and a massive volume reduction of the gas fraction was observed. All samples showed an increase in smoothness and mouth coating in technical tasting after HPLT treatments. Industrial relevance High Pressure Low Temperature processes (HPLT) offer a wider range of different effects that can be induced by different treatments. In the past, scientific work in this field was predominantly focused on the inactivation of microorganisms, textural damage in plant and animal tissue and mechanisms behind nucleation and ice formation. Of central concern in the present study is the effect of High Pressure Low Temperature treatment on the properties of dairy based, emulsified Frozen Food foam and the equivalent non aerated liquid system. Special emphasis was put on the freezing behavior under pressure, sensorial properties, the air cell distribution and ice crystal size and distribution. In cooperation with a leading ice cream manufacturer potential benefits of HPLT processing of dairy based foam products, that may give rise for further scientific work in this field, were identified and described.
Angel M Ramos - One of the best experts on this subject based on the ideXlab platform.
-
mathematical modeling of the growth and coarsening of ice particles in the context of high pressure shift freezing processes
Journal of Physical Chemistry B, 2013Co-Authors: N A S Smith, V M Burlakov, Angel M RamosAbstract:High pressure shift freezing (HPSF) has been proven more beneficial for ice crystal size and shape than traditional (at atmospheric pressure) freezing.1−3 A model for growth and coarsening of ice crystals inside a Frozen Food sample (either at atmospheric or high pressure) is developed, and some numerical experiments are given, with which the model is validated by using experimental data. To the best of our knowledge, this is the first model suited for freezing crystallization in the context of high pressure.
Astutik, Eva Dwi - One of the best experts on this subject based on the ideXlab platform.
-
STRATEGI BISNIS “CEJEDW Frozen Food” PADA MASA PANDEMI COVID-19
'Universitas Teuku Umar', 2021Co-Authors: Astutik, Eva DwiAbstract:ABSTRAK Penelitian ini bertujuan untuk menganalisis strategi bisnis dari CeJeDW Frozen Food pada masa pandemi covid-19 melalui pendekatan analisis SWOT (Strength, Weakness, Opportunity, Treath). Penelitian ini menggunakan metode deskriptif kualitatif dan wawancara, mengumpulkan informasi terkini, mengidentifikasi masalah sosial khususnya terkait ekonomi dan covid-19, serta mengidentifikasi pelaku usaha karena adanya pandemi covid-19. Penentuan strategi yang digunakan pada penelitian ini yaitu menggunakan tiga tahap analisis formulasi strategi yang akhirnya menghasilkan alternatif strategi prioritas. Hasil penelitian ini menunjukkan bahwa strategi yang digunakan CeJeDW Frozen Food yaitu mencantumkan nomor izin edar, berinovasi dengan berbagai varian rasa, serta tidak menggunakan bahan berbahaya dan aman dikonsumsi. Alternatif utama strategi yang dipilih oleh CeJeDW Frozen Food adalah mencantumkan nomor izin produk pada kemasan yang dapat meningkatkan kepercayaan konsumen dalam mengonsumsi produk usaha. Strategi ini dapat meningkatkan keunggulan bersaing antar UMKM di kondisi yang tidak menentu seperti saat ini. Kata Kunci: covid-19; Frozen Food; strategi; SWOT; QSPM. ABSTRACT The research aims to analyze the business strategy of CeJeDW Frozen Food during the covid-19 pandemic through the SWOT (Strength, Weakness, Opportunity, Treath) approach. The research used qualitative descriptive methods and interviews, collected the latest information, identified social problems, especially those related to the economy and covid-19, and identified as businessmen due to the covid-19 pandemic. Determining the strategy used in this research uses three stages of strategy formulation analysis which eventually resulted in an alternative priority strategy. The results showed that the strategy used by CeJeDW Frozen Food was a distribution license number, innovated with various flavors, and did not use hazardous ingredients and was safe for consumption. The main strategy alternative chosen by CeJeDW Frozen Food is the product license number on the packaging which can increase consumer confidence in consuming business products. This strategy can increase the competitive advantage between UMKM in the current uncertain conditions. Keywords: covid-19; Frozen Food;; strategic; SWOT; QSPM
