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Scheduling is an important decision-making problem in production planning and the resulting decisions have a direct impact on reducing waste, including energy and idle capacity. Batch scheduling problems occur in various industries from automotive to food and energy. This paper introduces the parallel p-batch scheduling problem with batch delivery, content-dependent loading/unloading times and energy-aware objective function. The problem has been motivated by a real system used for freezing products in a food processing company. A mixed-integer linear programming model (MILP) has been developed and explained through a numerical example. As it is not practical to solve large-size instances via a mathematical model, the discrete differential evolution algorithm has been improved (iDDE) and hybridised with the genetic algorithm (GA). A release-oriented vector generation procedure and a heuristic batch formation mechanism have been developed to efficiently solve the problem. The performance of the proposed approach (iDDEGA) has been compared with CPLEX, iDDE and GA through a comprehensive computational study. A case study was conducted based on real data collected from the freezing process of the company, which also verified the practical use and advantages of the proposed methodology. [ABSTRACT FROM AUTHOR]

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Seafood quality preservation remains a critical focus in the food industry, particularly as the freeze–thaw process significantly impacts the freshness and safety of aquatic products. This study investigated quality changes in frozen mackerel subjected to two thawing methods, room temperature (RT) and running water (WT), and assessed the potential of hyperspectral imaging (HSI) for classifying these methods. After thawing, mackerel samples were stored at 5 °C for 21 days, with physicochemical, textural, and spectroscopic analyses tracking quality changes and supporting the development of a spectroscopic classification model. Compared with the WT method, the RT method delayed changes in key quality indicators, including pH, total volatile basic nitrogen (TVB-N), and total viable count (TVC), by 1–2 days, suggesting it may better preserve initial quality. Texture profile analysis showed similar trends, supporting the benefit of RT in maintaining quality. A major focus was on using HSI to assess quality and classify thawing methods. HSI achieved high classification accuracy (Rc2 = 0.9547) in distinguishing thawing methods up to three days post-thaw, with 1100, 1200, and 1400 nm wavelengths identified as key spectral markers. The HIS's ability to detect differences between thawing methods, even when conventional analyses showed minimal variation, highlights its potential as a powerful tool for quality assessment and process control in the seafood industry, enabling detection of subtle quality changes that traditional methods may miss. [ABSTRACT FROM AUTHOR]

Frozen food industry is gaining momentum in the developing world. Rapid urbanisation and the expansion of the fast food industry have greatly contributed to the significant expansion of India's potato processing sector, particularly in relation to the popular and fast-selling food item, French fries. Despite being the world's second-largest producer of potatoes, India processes only a small fraction, approximately 0.6%, of its total potato production into frozen French fries. In contrast, industrialised countries typically process over 80% of their potato harvest into frozen French fries. Current consumption patterns and preferences indicate that there is significant potential for further expansion in the Indian frozen French fry industry. According to an analysis of the Indian Agri-processing industry, the future demand for processing potatoes is projected to be highest for French fries, with a compound annual growth rate (CAGR) of 11.6% followed by dehydrated potato flakes (7.6% CAGR) and potato crisps (4.5% CAGR). Factors limiting industry expansion mainly include technical challenges (availability of poor quality seed; limited genetic base for the development of new varieties; prevalent diseases like late blight) and natural resource constraints (declining water tables associated with unpredictable and reduced rainfall). The primary issue facing the industry is consistent and assured supply of high-quality raw materials. This review describes the scenario of the Indian potato processing industry, developments in the frozen French fry industry in terms of market trends, new cultivars and technology. It also tackles concerns and highlights areas for enhancing and establishing a sustainable processing industry. [ABSTRACT FROM AUTHOR]

Owing to the presence of numerous issues in a developing nation like India the cold supply chain of frozen food products is not performing effectively leading to losses and wastage of food products. It therefore becomes imperative to identify and evaluate these issues. With that as an aim, this study categorized issues into seven main categories based on detailed literature review and expert interviews. DEMATEL (Decision-Making Trial and Evaluation Laboratory), AHP (Analytic Hierarchy Process), and FAHP (Fuzzy Analytic Hierarchy Process) are the multi-criteria decision-making methods applied to conduct ranking of issues in order of their criticality and importance. The results demonstrate that the infrastructural, awareness & handling practices issues are found to be the two most critical issues. Safety & Quality and Responsiveness are categorized as Influenced issues, while the other issues are Influencing issues. In order to confirm the steadiness of the rankings, sensitivity analysis was conducted. The study will help the cold chain partners understand the criticality of the issues. [ABSTRACT FROM AUTHOR]

AbstractThe formation of ice crystals poses a significant challenge to food quality and safety during the food freezing process. Peptide-based cryoprotectants offer an innovative solution for the long-term preservation of frozen foods. This review provides a comprehensive overview of the current state of research on peptide-based cryoprotectants, encompassing sources, acquisition methods, functional properties, structure-activity relationships, action mechanisms, and applications. Specifically, peptide-based cryoprotectants can be derived from both terrestrial and aquatic organisms. They are usually prepared by using techniques such as solvent extraction, enzymatic hydrolysis, chemical synthesis, and heterologous biosynthesis. Moreover, they can specifically adsorb onto the surface of ice crystals, reducing the freezing point and thereby effectively inhibiting the growth of ice crystals. Additionally, their performance can be influenced by structures such as amino acid composition, molecular weight, and peptide sequence. Furthermore, future research directions are proposed, including rapid discovery techniques, efficient large-scale production methods, and safety assessments for peptide-based cryoprotectants. These research initiatives are of significant importance for advancing the broad application of peptide-based cryoprotectants in the food industry. [ABSTRACT FROM AUTHOR]

The formation and growth of ice crystals during the freezing process can greatly impact the quality of food products. Therefore, rapid and accurate detection of ice crystals in frozen foods, to effectively control and regulate their nucleation and growth, holds significant scientific value. This paper, building upon a summary of the ice crystallization process and its impact on the quality of frozen foods, outlines recent advancements in the detection technologies for ice crystals in frozen foods. Additionally, it analyzes and forecasts future development trends and challenges faced in this area. Among these, novel ice crystal detection technologies based on physical methods, such as optics, electrics, magnetics, and acoustics are crucial. These methods hold the potential for non-destructive online detection and can be significantly enhanced in accuracy and efficiency through the integration with artificial intelligence technologies, representing an important future trend in this field. [ABSTRACT FROM AUTHOR]

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Lactose hydrolyzed skim milk powder has the potential to become a staple value-added ingredient in snack and frozen foods because 70% of the population suffers from lactose intolerance. However, the flow behavior of lactose hydrolyzed skim milk concentrates and their resulting products need to be understood. The aim of this study was to compare two rheological modeling methods and determine which method is best for predicting rheological behavior in lactose hydrolyzed and unhydrolyzed skim milk concentrates and reconstituted powder samples. The two methods compared are the combined temperature-concentration multiple-linear regression model and the shear rate-temperature-concentration superposition principle master curve model. Prior to fitting the data to the two models, the effect of temperature was determined via the Arrhenius relationship and the effect of concentration was determined via the Exponential relationship. The combined temperature-concentration method resulted in a single logarithmic model for each concentrate type which yields the consistency coefficient at any temperature and concentration input. The master curve method resulted in a single Power law type model for each concentrate type that describes the overall rheological behavior of the samples. When the predicted consistency coefficients from each method were compared to the raw data, both the master curve (r = 0.973, P < 0.0001) and the combined (r = 0.940, P < 0.0001) methods showed a strong correlation to the raw data. When the results were examined by concentrate type, the master curve model had a stronger fit (P < 0.01) for the reconstituted samples compared to the combined model which did not show a statistically significant correlation to the raw data (P < 0.075). The results of this study indicate that the master curve method is superior for predicting the rheological behavior of concentrated milk samples prepared from varying methods within our tested ranges. [ABSTRACT FROM AUTHOR]

Spiral blast freezing is a common unit operation used in food processing facilities for rapidly freezing a variety of foodstuffs. The purpose of a blast freezer is to generate high velocity, low temperature air flow over food products being conveyed within refrigerated enclosures to accomplish the freezing process. However, air flow patterns observed within field operating blast freezers are often suboptimal, resulting in diminished system performance. This paper applies a Monte Carlo simulation technique to a food product freezing simulation in order to identify velocity profiles that optimize the freezing process. A one-dimensional food product model is used to evaluate the interplay between the time variation in the magnitude of the air velocity over food products conveyed through the freezing system and the resulting dwell time needed to achieve a target product core temperature at the blast freezer exit. Temporal heat transfer coefficients derived from field measurements made in a newly installed spiral blast freezer serve as a basis to calibrate the one-dimensional product model. The results of the Monte Carlo analysis show freezing system performance is improved when high and stable air velocities over the product are achieved early in the freezing process dwell time. Air flow patterns within a freezing system that result in high air velocity later in the freezing process dwell time are suboptimal. Field-measured data on a newly installed spiral blast freezer showed this suboptimal air flow pattern and the use of baffling within the spiral enables improved airflow leading to an estimated 10 % increase in production throughput. [ABSTRACT FROM AUTHOR]

Garlic (Allium sativum. L.) is a culinary and medicinal plant containing various bioactive molecules. The preservation process of garlic is important because it considerably influences the composition of the final product, as well as its biological activity. The choice of a preservation method for garlic is a compromise between convenience and quality. Few studies compare the effects of preservation methods on the bioactive potential of this condiment; hence the interest of this study which aims to evaluate the effect of freezing and drying on the bioactive compounds of garlic. Three samples of local garlic were prepared "fresh, frozen at -20°C, and dried in an oven at 50°C". According to the ANOVA statistical analysis (p < 0.05), the contents of proteins, reducing sugars, polyphenols, flavonoids, vitamin C, haven't shown significant difference between frozen and fresh garlic. Contrast to this, drying significantly reduced the content of protein (59.6%), reducing sugars (72.61%), polyphenols (58.6%), flavonoids (38.13%) and vitamin C (76.9%). Peroxidase activity persisted after freezing, but decrease after drying (68% loss) compared to the initial activity. The percentage of DPPH radical scavenging was higher for fresh (37.78%) and frozen garlic (43.46%) extracts at the lowest concentration, in contrast to dried garlic with 20.91% at the highest concentration. The results of this study showed that freezing seems to extend the shelf life of garlic because it preserves most of the biochemical and bioactive substances. [ABSTRACT FROM AUTHOR]

The article highlights various prestigious awards presented by International Association for Food Protection, recognizing individuals and organizations for contributions to food safety and protection, including the Black Pearl Award for companies, and the President's Lifetime Achievement Award.

Copyright of Microbes & Infectious Diseases is the property of Microbes & Infectious Diseases and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Freezing plays a crucial role in ensuring the safety of foods over long storage periods. However, ice crystals within the cells can cause irreversible damages to tissue structures during the freezing process, resulting a significant problem on the quality. The present study aimed to investigate the effects of physical field-assisted freezing on the quality attributes of frozen baked sweet potato and identify the optimum operational parameters of quick-frozen process. Combination of magnetic field and ultrasound suggested the best results, with a 58.33% reduction in freezing time, 59.63% reduction in thawing loss, compared to IF. The hardness and the signal values of Sweetness and W2W of CF were 58.90%, 20.03%, and 27.07% higher than those of IF, which showed that CF have better maintenance of sample quality. Low field-nuclear magnetic resonance results showed that CF caused a decrease in the proportion of free water and an increase in the proportion of immobile water, and the water status are more similar to FB. Microscopic observations confirmed that the CF had the smallest and the most evenly distribution of ice crystals. Optimization of frozen baked sweet potato via response surface methodology, which revealed that the optimal conditions included a magnetic field intensity of 30 mT, an ultrasonic intensity of 320 W, and an ultrasonic time of 10 s. Therefore, treatment of combination with magnetic field and ultrasound is a promising novel method to improve the quality of frozen foods. [ABSTRACT FROM AUTHOR]

The interest in gluten-free (GF) products has been growing since both the increase in prevalence of celiac disease and the preferences of GF diet. In this study, the contribution of psyllium powder (PP) to gluten-free (GF) bread quality, dough rheology and volatile compounds (VCs) profile was investigated throughout the frozen storage period of GF dough (-30 °C for 0, 7, 15, and 30 days). GF doughs containing 7.5% PP (PSY1) and 15% PP (PSY2) had lower tanδ value than GF control dough (p<0.05) according to the results obtained from fundamental rheological analysis. Frozen storage caused no effect on the tanδ value of PSY1 and PSY2 (p ≥ 0.05). PP addition increased the specific volume (SV) of GF breads (p<0.05). No significant effect of frozen storage on SV was shown for PSY2 while SV values of GF control bread (GFB) and PSY1 decreased (p<0.05). Lower crumb hardness was shown for PSY1 and PSY2 on day 0. Significant effect of frozen storage on crumb hardness was observed for PSY1 on day 30 while harder crumb structure was shown for GFB throughout the frozen storage (p<0.05). Psyllium addition led to a significant reduction in both L* value of crust and crumb color (p<0.05). In the VCs analysis performed by HS/GC-MS, ethanol and 1-butanol, 3-methyl from alcohol group, butanal, 3-methyl- and hexanal from aldehydes were common for GFB and GF breads containing psyllium. 1-butanol, 3-methyl-, butanal, 3-methyl- and hexanal were the VCs of PSY1 and they were also shown after frozen storage. This study suggested that quality deterioration due to frozen storage was less in gluten-free breads containing psyllium. [ABSTRACT FROM AUTHOR]

Given the increasing academic and applied interest in convenience foods, this research aims to examine the personal and extrinsic factors concerning the consumption of frozen convenience foods (FCF). The study relies on theories to reveal the connection between the attributes of FCF and the real purchase behaviour of Egyptian customers. A total of 608 Egyptian customers participated in the methodological survey investigation. This study employed partial least square‐multi‐group analysis to compare different groups of respondents according to purchasing frequency. The study findings revealed the identification of important pathways of consumer behaviour towards frozen foods related first to its different attributes and second to the contradictory effect of both health awareness and the influence of advertising. The study presented its theoretical and practical contributions in this regard. Using the model, researchers drew four potential scenarios validating the theory and impacting business. [ABSTRACT FROM AUTHOR]

• Sono-osmodehydration was used to accelerate the freezing process. • A new exponential model was proposed for the prediction of WL and SG. • Dehydration pretreatment shortened the freezing time significantly. • High sonication duration resulted in structural damage, as confirmed by SEM. • Sono-osmodehydration at 40 % concentration-35 °C was the most favorable condition. Considerable efforts have been made to minimize the adverse effects of freezing on the quality of frozen products. In this study, ultrasound-assisted osmodehydrofreezing (UOD) was used to accelerate the freezing process. The effects of osmotic solution concentration, temperature, and application of ultrasound on freezing characteristics and quality attributes of frozen carrot were investigated. The changes in water loss (WL) and solid gain (SG) were predicted using kinetic models, with effective diffusivities determined according to Fick's second law of diffusion for a finite cylinder. The results from the kinetic modeling demonstrated the good fitness of the new proposed exponential model. Effective diffusivities for WL and SG ranged from 4.49 × 10−8 m2 s−1 to 8.42 × 10−8 m2 s−1 and 4.30 × 10−8 m2 s−1 to 5.12 × 10−8 m2 s−1, respectively, with the highest diffusivities observed in ultrasound-assisted dehydrated samples at 45 °C in a 60 % sucrose solution. Dehydration pretreatment could shorten the freezing time significantly. Pretreated samples (after thawing) showed higher firmness and lower phenolic contents, as compared to the control samples (freezing without osmodehydration). In addition, the UOD process minimized drip loss and electrolyte leakage. The high duration of ultrasound exposure resulted in structural damage, which was confirmed by scanning electron microscopy. In general, it was revealed that the UOD process prior to freezing was more useful in preventing the quality loss of the samples, as compared to osmodeydration without sonication. These findings, thus indicate that applying UOD is a promising approach for freezing food materials. [ABSTRACT FROM AUTHOR]

Highlights: What are the main findings? CFD conjugate model for improved salmon freezing in a tunnel with a pulsed airflow Pulsating airflow freezing allowed important energy savings compared to steady flow Higher Nusselt number in food and faster freezing achieved by pulsed inlet airflow Fast numerical predictions and third-order accuracy calculation of transient terms High-quality freezing of solid food in mixed convective heat refrigeration tunnel Food freezing is an energy-intensive thermal process that has required exploring new technologies to enhance productivity and efficiency. This work provides a detailed insight into the energy analysis for the improved cooling of solid food during the freezing process, which originated by imposing a pulsating airflow at the entrance of a convective freezer tunnel. Continuity, linear momentum, and energy equations described simultaneously the conjugate transient heat conduction with liquid-to-solid phase change of the water content of a square salmon piece and the unsteady heat transfer by mixed convection in the surrounding airflow. The Finite Volume Method and a recently developed fast-accurate pressure-correction algorithm allowed an accurate prediction for the effects of imposing an inlet pulsating cooling airflow on the evolution of vortex-shedding, food freezing, cooling rate, heat flow, and energy savings. The variation in the values of the local heat fluxes at the food surface was reported, analyzed, and discussed by the evolution of the local Nusselt number around the square salmon piece. The study found that using an inlet pulsed airflow during salmon freezing improved temperature distribution and reduced energy consumption by 21% compared to using an inlet constant velocity airflow. The findings conclude that using pulsed airflow can improve temperature distribution in the food and significantly reduce energy consumption. Future investigations should consider a three-dimensional analysis, real salmon shape, turbulent conjugate convective freezing, an ensemble of salmon pieces, and exergy analysis to improve freezing tunnel design. [ABSTRACT FROM AUTHOR]

Freezing storage is the most common method of food preservation and the formation of ice crystals during freezing has an important impact on food quality. The water molecular structure, mechanism of ice crystal formation, and ice crystal structure are elaborated in the present review. Meanwhile the methods of ice crystal characterization are outlined. It is concluded that the distribution of the water molecule cluster structure during the crystallization process directly affects the formed ice crystals' structure, but the intrinsic relationship needs to be further investigated. The morphology and distribution of ice crystals can be observed by experimental methods while simulation methods provide the possibility to study the molecular structure changes in water and ice crystals. It is hoped that this review will provide more information about ice crystallization and promote the control of ice crystals in frozen foods. [ABSTRACT FROM AUTHOR]

Frozen food products have spread widely on the market, either in the form of food ingredients (frozen harvest) or food that has been pre-processed (then frozen). Frozen food is the choice of many people who don't have much free time to cook food. There are already many businesses around frozen food in Indonesia, both in production, distribution and retail sales. One type of frozen food is packaged meatballs. Packaged meatballs are a type of food that is quite popular in Indonesia. There is still a big opportunity to run a frozen food business in Indonesia because the Indonesian population is very high and increases every year. The impact of the Covid-19 pandemic has also affected people's lifestyles, BPS data shows that the highest online sales were for food and beverages, which rose sharply by 1070% from sales in January 2020. Currently, competition between producers is increasingly competitive. To win the competition, companies need to know perception values, preferences and consumer behavior in decision purchasing as a basis for determining marketing strategy. Perception Consumer values, preferences and behavior need to be analyzed, because they cannot be controlled directly by the company. Information on consumer behavior was obtained from research results in traditional markets in the city of Bandung and then analyzed abstractionally and descriptively analyzed. [ABSTRACT FROM AUTHOR]

The quality of fried products greatly depends on the changes occurring during frying. The purpose of this work was to study the lipid quality changes taking place in selected frozen foods after domestic deep-frying. Conventional, high-linoleic sunflower oil (HLSO) and high-oleic sunflower oil (HOSO) were used, and the frozen foods selected were French fries, croquettes, and nuggets. The foods were fried in domestic fryers under discontinuous conditions. Analyses included fatty acid composition, sterols, tocopherols, squalene, and lipid alteration levels. In all fried foods, the content of lipids increased after frying, which is consistent with previous findings. However, the lipid exchange between the food and the oil greatly depended on the food characteristics. Specifically, the levels of frying oil in the food lipids were about 90, 40, and 58% for French fries, croquettes, and nuggets, respectively. The main results obtained showed that lipid alteration levels considerably decreased and amounts of sterols and tocopherols significantly increased in French fries' lipids after frying. In both chicken products, croquettes and nuggets, the best quality improvement observed was a significant decrease in cholesterol in food lipids due to the lipid exchange. Overall, frying with HLSO and HOSO improved the quality and nutritional properties of all products tested. [ABSTRACT FROM AUTHOR]

The development of information technology, especially the internet, has significantly impacted facilitating human access to information, including the trend of society opting for frozen food as a fast food option. Meanwhile, the phenomenon of social media depicts the tendency of society to choose convenient and fast food. On the other hand, the rapid development of sales and product promotion systems through the internet is taking place, utilizing web-based technology. Recent studies also indicate that the development of web-based sales information systems for frozen food can enhance efficiency and service quality. Collaborative filtering methods in recommendation systems are also becoming increasingly popular in helping users obtain better recommendations. All of this indicates that information technology has had a positive impact on making purchasing and information management more efficient and convenient for society. [ABSTRACT FROM AUTHOR]

Aims This study aims to evaluate the storage stability of the freeze-dried recombinant Lactococcus lactis NZ3900-fermented milk powder expressing K-ras (Kristen rat sarcoma viral oncogene homolog) mimotopes targeting colorectal cancer in vacuum packaging. Methods and results The freeze-dried L. lactis -fermented milk powder stored in 4-ply retortable polypropylene (RCPP)-polyamide (PA)-aluminium (AL)-polyethylene terephthalate (PET) and aluminium polyethylene (ALPE) was evaluated throughout 49 days of accelerated storage (38°C and 90% relative humidity). The fermented milk powder stored in 4-ply packaging remained above 6 log10 CFU g−1 viability, displayed lower moisture content (6.1%), higher flowability (43° angle of repose), water solubility (62%), and survivability of L. lactis after simulated gastric and intestinal digestion (>82%) than ALPE packaging after 42 days of accelerated storage. K-ras mimotope expression was detected intracellularly and extracellularly in the freeze-dried L. lactis -fermented milk powder upon storage. Conclusions This suggests that fermented milk powder is a suitable food carrier for this live oral vaccine. [ABSTRACT FROM AUTHOR]

Freezing is a crucial step in the process of frozen foods. In this study, the effects of different freezing methods, including liquid nitrogen immersion freezing (LF), quick‐freezing machine freezing (QF), packaging immersion freezing (PF), and ultralow temperature refrigerator freezing (UF), and freezing time (0, 15, 30, and 60 days) on the textural properties, dynamic rheological properties, water distribution, and structure of dough and the quality of end steamed bread were evaluated. Freezing resulted in a decline in the physicochemical properties of dough. UF‐ and QF‐doughs had higher storage modulus and loss modulus, compared with PF‐ and LF‐doughs. LF enhanced the textural attributes of the dough, resulting in reduced hardness and increased springiness. At 15 days of freezing, QF‐ and LF‐doughs exhibited a compact and continuous structure with a smooth surface. Additionally, the correlation analysis elucidated that the weight loss rate and the bound water content of the dough had discernible impacts on the texture of both the dough and the resulting steamed bread. Overall, LF demonstrated a relatively high freezing efficiency and effectively maintained the quality of the dough for up to 15 days of freezing. These results offer valuable insights for the applications of freezing methods and time in frozen foods. [ABSTRACT FROM AUTHOR]

The Mangalitsa pig breed is considered one of the oldest pig breeds in Europe. By the end of the 19th century, Mangalitsa pigs were the main breed of pigs raised in Europe, being fattened to a weight of 250 - 300 kg, primarily for fat. Although it was not created in our country, Mangalitsa is considered a local breed because it has been raised on our territory since ancient times, during which it has perfectly adapted to our natural and breeding conditions. This paper presents results obtained from the analysis of the technological properties of pork meat from the Mangalitsa breed, originating from pigs of different ages, of both sexes. The study analyzed the rate of losses due to refrigeration, freezing and thawing, as well as the rate of losses due to frying and boiling the pork meat from the Mangalitsa breed. In most cases, the results showed a higher percentage of losses in younger specimens, which had a lower degree of fattening. [ABSTRACT FROM AUTHOR]

This investigation aimed to ascertain the impact of various concentrations of Longevity Spinach leaf powder (LSP) as broiler feed additives on chemical composition, some physical traits (each pH, Water holding capacity, and cooking loss), chemical and oxidative traits (Thiobarbituric acid, Free fatty acids, Total volatile nitrogen, Myoglobin and Met-Myoglobin) and validity period of the thigh meat which preserved for different freezing periods. Ninety broiler chickens at the age of one day- (Ross-308) were distributed into six treatments randomly. A commercial concentrated diet was provided for all treatments. As a control, the T1 without additives. T2: 0.75 kg LSP per ton of feed; T3: 1.5 kg LSP per ton of feed; and T4: 2.25 kg LSP per ton of feed; T5: 3 kg LSP per ton of feed while T6 offers 3.75 kg of LSP per feed ton. After 35 days of rearing, 6 broilers were randomly slaughtered for each treatment. Carcasses were washed with cooled water and dried with gauze then kept at refrigeration for 8 hrs. Carcasses thigh cut were placed in polyethylene bags then stored for 0, 30, and 90 days at -18 ℃ and required measurements were collected at each period's end. Results indicated that LSP treatments, especially T5 (adding 3 kg LSP / ton of feed), had a positive effect on all studied traits for most storage periods, and suggested that using LSP powder as natural additives to broiler feed enhances the quality attributes of meat and prolongs its validity period in freezer storage. [ABSTRACT FROM AUTHOR]

Simple Summary: This work focuses on the diet and feeding ecology of the South Polar Skua, a large gull-like seabird that breeds around Antarctica and winters in the Indian Ocean and Northern Hemisphere. This study presents information from the Haswell Islands off the Antarctic coast in the Davis Sea, where skuas breed near colonies of other seabird species. The composition of the diet of South Polar Skuas included animal (vertebrate and invertebrate organisms), plant, mineral, and anthropogenic components. The diet during the pre-breeding and breeding periods was based on eggs and chicks found in Emperor and Adélie penguin colonies. During the post-breeding period, skuas have been observed feeding at sea. In general, they obtained food by scavenging, but they could also prey on the eggs and chicks of Adélie Penguins and other seabirds. In recent decades, kitchen waste became an additional food resource that supported the skua population. It was found that South Polar Skuas did not influence the breeding success of Emperor Penguins but could potentially influence the breeding success of Adélie Penguins and other seabirds. The diet and feeding behavior of South Polar Skuas (Stercorarius maccormicki) are well studied within the species' breeding range but are poorly understood on the Haswell Islands. The aim of this study was to determine how South Polar Skuas use available resources during the pre-breeding and breeding periods at the Haswell Archipelago (66°31′ S, 93°01′ E, Davis Sea, Southern Ocean) under conditions of prolonged human activity. I studied pellets, spontaneous regurgitation, and stomach contents of feathered birds to study the diet of skuas and used direct observations of their feeding behavior. South Polar Skuas at the Haswell Islands fed primarily on the Emperor Penguin (Aptenodytes forsteri) colony and on terrestrial resources in the Adélie Penguin (Pygoscelis adeliae) and fulmarine petrel colonies. The dominant prey of skuas were breeding Antarctic penguins. Emperor Penguins and Adélie Penguins make up the bulk of the skuas' diet in the pre-breeding and breeding periods. Surface feeding at sea was observed in the post-breeding period. In recent decades, kitchen waste supported the skua population. Scavenging (placenta and feces of Weddell seals [Leptonychotes weddellii], frozen eggs, chicks and adults of breeding bird species, kitchen refuse) is the dominant strategy for obtaining food. Adélie Penguin eggs and chicks were the main food items of the South Polar Skuas in the Haswell Archipelago. Skua predation could potentially influence the breeding success of Adélie Penguins and fulmarine petrels, but the extent of the impact is unknown. The impact of the South Polar Skua on Emperor Penguins is negligible because skuas feed mainly on frozen chicks and eggs of the species. [ABSTRACT FROM AUTHOR]

Frozen storage of food products is widely accepted not only in the industry but also by households. Frost formation during long-term storage is recognized as a phenomenon that causes changes in product characteristics and quality losses. However, quantitative prediction and control of frost formation remains a challenge. In this study, a mathematical model was developed to predict frost formation inside frozen food products (i.e., frozen minced meat packed in a polyvinylidene chloride (PVDC) film) under fluctuating temperature conditions in a domestic refrigerator. The proposed model is based on heat transfer and energy balance equations, and the amount of frost formation is estimated from the heat generated by condensation. The heat transfer coefficients were experimentally obtained and applied to the developed model. The interactions between the amplitude and frequency of temperature fluctuations and the corresponding amount of frost formation were visualized using contour plots. Both the amplitude and frequency were found to increase frost formation. For the range of fluctuations tested (temperature amplitudes of 0.5–2.5 K and cooling rates of 0.0125–0.2 K/min when connected to the compressor), the simulation predicted that the amount of frost in the packages varied up to approximately 4.5 times (0.48–2.18 g/month for packages containing 300 g of minced meat) depending on the different temperature fluctuation settings. [ABSTRACT FROM AUTHOR]

The present article responds to the food engineering community's growing interest in an emerging and lauded approach to food preservation, popularised by its developers as 'isochoric freezing'. A strong campaign in the scientific literature and mass media has recently promoted this technique as a universal replacement for traditional food freezing and the frozen supply chain by highlighting a number of alleged advantages of 'isochoric freezing'. Some of these claims therefore require a more neutral and critical assessment against the background of the today's state of the art in food freezing technologies. Hence, this article spotlights several concerns regarding the plausibility, energy expenditure, resource efficiency, process rate, throughput and safety of 'isochoric freezing', as well as the correct use of food refrigeration terminology. The aspects considered are intended to make food scientists, technologists and engineers more aware of the real capabilities and the application perspectives of this still immature mode of refrigerated food processing. [ABSTRACT FROM AUTHOR]