Technology and Chemical Features of Frozen Vegetables

Steinka, Izabela; Barone, Caterina; Parisi, Salvatore; Micali, Marina

doi:10.1007/978-3-319-53932-4_2

Cited by 13 publications

(1 citation statement)

References 14 publications

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“…Several authors have studied frozen dishes and reported the consequences of freezing [11][12][13][14][15][16]. On the other hand, a few researchers have included dining operations where chefs prepare dishes in technological and thermal ways [17] that can be frozen for later use.…”

Section: Restaurant Operational Challengesmentioning

confidence: 99%

Sustainable Consumption Using the Example of Food Processing in a Restaurant

Gričar

Šugar

2021

Sustainability

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While strategy is of great importance in the hospitality industry, this article is in regard to the process. Therefore, for the first time, this article examines how stuffed yellow peppers are frozen (congelé) and later served as a portion of hot food in restaurants. A sensory analysis was performed, and tasters were invited. Data were collected over three different periods that represented the duration of freezing. The results of the descriptive statistical analysis indicated that the evaluated frozen dishes exhibited degrees of sensory deterioration. The findings are critical to the restaurant business because recipes are often skipped, and the process depends solely on the chefs. The primary value added for management is that strict recipes could improve the cost and shelf life of meals prepared and then frozen in the restaurant by lowering the storage temperature or shortening the freezing time. Incidentally, such analysis should be a continuous development to reduce energy consumption and increase food quality. The consistent results first demonstrated a decreased mouthfeel of the sauce after the first month and, second, a higher stickiness after two months of freezing. In addition, the nutritional values of the dish were calculated using trademarked software.

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