کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2098808 | 1082638 | 2013 | 6 صفحه PDF | دانلود رایگان |
An increasing share of the daily meals served in Europe is prepared out-of-home by professionals in foodservice. The quality of such meals is highly debated. This paper presents and discusses obstacles to improving quality in a cost-effective way and suggests solutions: 1) Modularisation of the meal production in order to transfer labour-intensive operations from the kitchens to the industry; 2) Systemic use of a new concept: thawing during distribution, which improves shelf-life and reduces waste; 3) Supply chain modelling to improve delivery schedules and reduce environmental impact. Existing food legislation complies with the suggested approaches.
► We propose to distribute frozen meal components for foodservice in the chill chain.
► This new distribution principle results in a stable sub-zero product temperature.
► A prolonged shelf-life is indicated in theory and from experiments.
► The distribution principle is environmentally friendly due to reduced waste.
► The distribution principle complies with existing legislation on chilled foods.
Journal: Trends in Food Science & Technology - Volume 29, Issue 1, January 2013, Pages 74–79