The success in increasing worldwide market globalization of frozen products and overcoming the 21st century challenges will be characterized and measured by the improvements in the environment, bio-technology, product quality, transportation, distribution system, equipment design and flexibility, and the review of freezing technologies and concepts. Economic results, maximization of technical resources, joint ventures among academic organizations, equipment suppliers, and food manufacturers will be the pattern to follow for R&D in identifying and developing new freezing technologies. Better understanding of food components, freezing processes, equipment, mathematical modeling, and heat transfer mediums by the freezing Industry, scientists, product developers and process engineers will open opportunities to achieve better finished frozen product quality, consumer satisfaction, and it will create a healthier Frozen Food Industry.

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