Improving the supply chain and food quality of professionally prepared meals

Adler‐Nissen, Jens; Akkerman, Renzo; Frosch, Stina; Grunow, Martin; Løje, Hanne; Risum, Jørgen; Wang, Yang; Ørnholt-Johansson, Gine

doi:10.1016/j.tifs.2012.08.007

Cited by 11 publications

(10 citation statements)

References 33 publications

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“…; Adler‐Nissen et al . ). However, there are still much potential quality information that need to be considered, which are contained in the contour diagrams, especially in the two‐dimensional graph.…”

Section: Introductionmentioning

confidence: 97%

“…Choi et al (2013) employed three-dimensional graphs to describe the effect of time and temperature on the quality indices and twodimensional contour maps for the optimum sterilization conditions. Due to the concise form and intuitive expression, the visualization method has been widely adopted as a means to analyze temperature changes during logistics process and evaluate the stability of isothermal storage process (Ruiz-Garcia 2008;Simpson et al 2012;Adler-Nissen et al 2013). However, there are still much potential quality information that need to be considered, which are contained in the contour diagrams, especially in the twodimensional graph.…”

Section: Introductionmentioning

confidence: 99%

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Contour Diagram‐Based Evaluation on Logistics Stability of Table Grapes under Variable Temperature

Xiao

Zhu³

et al. 2015

J Food Process Engineering

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Table grapes are inherently perishable and unstable, tending to deteriorate after harvest. The logistics stability of table grape that is closely related to product quality tends to decline. This paper proposed a contour diagram‐based graphical method in order to evaluate the logistics stability visually and easily under variable temperature. Firmness was selected as the indicator of table grape quality and shelf life prediction. Two kinds of experiments were designed to evaluate the proposed method by comparing with the kinetics method: one is isothermal experiment with five temperatures and the other is simulated variable temperature. The results suggest that both methods have the ability to evaluate the logistics stability at variable temperature, but the proposed method can provide a more accurate evaluation of logistics stability intuitively and conveniently. Furthermore, two prerequisite conditions are required for applying the proposed method, i.e., the time ratio for the equivalent logistics transformation at different temperatures must match in the kinetics theory and the primary state of the quality index should equal the initial state of the corresponding contour diagram. Practical Applications The proposed method could be applied to evaluate the logistics stability for any products and provide the cold chain management.

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Section: Introductionmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

Contour Diagram‐Based Evaluation on Logistics Stability of Table Grapes under Variable Temperature

Xiao

Zhu³

et al. 2015

J Food Process Engineering

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“…The applicability of this method in food production is slightly more challenging due to complex interactions such as chemical and microbiological changes during processing (McIntosh, Matthews, Mullineux, & Medland, 2010;Swainson & McWatt, 2010). A study by (Adler-Nissen et al, 2013). was conducted on the modularization of meal elements in the foodservice industry from the convenience and supply chain point-of-view.…”

Section: Introductionmentioning

confidence: 99%

“…was conducted on the modularization of meal elements in the foodservice industry from the convenience and supply chain point‐of‐view. The results indicated that with new type of procedures, it is possible to accomplish prolonged shelf life and increased flexibility throughout the supply chain (Adler‐Nissen et al., ). Olsen and Aaslyng () introduced the so‐called meal composition approach where modularization could be utilized as a tool by concentrating on the food quality.…”

Section: Introductionmentioning

confidence: 99%

Effect of component quality on sensory characteristics of a fish soup

Kumpulainen

Sandell

Hopia

2018

Food Science & Nutrition

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The foodservice industry is a highly competitive branch where customer satisfaction and loyalty is dependent on the price and the quality of the food. To improve cost competitiveness, instead of fresh ingredients, more preprocessed items are used as components in dishes. This may impair the perceived product quality, and thus potentially decrease customer satisfaction. The effects of the component quality on a single dish were tested by serving fish soup in a consumer study (n = 205), and by serving the dish to an in‐house panel (n = 17) using a modified check‐all‐that‐apply method. The variable used for the quality of the fish and vegetable components was a previously unprocessed/fresh component being compared to a processed. This study showed that in a modular dish, each component had an effect on the perceived quality of the dish. When replacing a preprocessed component with a fresh one, the perceived pleasantness increased to a higher level. The fish as the main dish component had the largest effect on the quality. Fresh fish has the ability to enhance the taste of soup, even with frozen vegetables. The results from this study indicate that the effect of freshness can also be perceived in the cooked product.

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“…After stir-frying, the products were frozen. The concept of partial thawing during distribution which can improve shelf life was used [3,4].…”

Section: Introductionmentioning

confidence: 99%

Statistical Quality Assessment of Pre-fried Carrots Using Multispectral Imaging

et al. 2013

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Multispectral imaging is increasingly being used for quality assessment of food items due to its non-invasive benefits. In this paper, we investigate the use of multispectral images of pre-fried carrots, to detect changes over a period of 14 days. The idea is to distinguish changes in quality from spectral images of visible and NIR bands. High dimensional feature vectors were formed from all possible ratios of spectral bands in 9 different percentiles per piece of carrot. We propose to use a multiple hypothesis testing technique based on the Benjamini-Hachberg (BH) method to distinguish possible significant changes in features during the inspection days. Discrimination by the SVM classifier supported these results. Additionally, 2-sided t-tests on the predictions of the elastic-net regressions were carried out to compare our results with previous studies on fried carrots. The experimental results showed that the most significant changes occured in day 2 and day 14.

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Improving the supply chain and food quality of professionally prepared meals

Cited by 11 publications

References 33 publications

Contour Diagram‐Based Evaluation on Logistics Stability of Table Grapes under Variable Temperature

Contour Diagram‐Based Evaluation on Logistics Stability of Table Grapes under Variable Temperature

Effect of component quality on sensory characteristics of a fish soup

Statistical Quality Assessment of Pre-fried Carrots Using Multispectral Imaging

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