Rodgers, S. (2007) Deriving Strategic Advantages from Extended Shelf-Life Journal of Cullinary Science & Technology, 5 (2/3). pp. 111-129. ISSN 1542-8044Full text not available from this repository.
The perishability of food service products can be reduced by refrigeration and packaging technologies. Both the institutional and commercial sectors take advantage from the "time buffer" between food production and consumption in bulk food production. Setting up a central production unit requires the knowledge of technological and operational concepts. It consists of conceptualization, product development and implementation stages. First, the size of the capital investment required, the availability of current food service technologies, reports on operational efficiencies as well as mandated food safety measures are analyzed. Second, menu engineering and product development to minimize mechanical damage during bulk preparation and product deterioration during storage/re-thermalization are conducted. Third, the possibility of extension of the product shelf-life, which is linked to the degree of heating, packaging, and "natural" preservation, is explored. The main technical difficulty here is the balance between the severity of processing, which determines food quality, and the acceptable level of food safety risks. The modification of processing to derive operational advantages requires challenge studies, which are expensive. However a complex product is not easily copied by competitors, as it requires investment and technological "know-how."
|Item Type:||Journal article|
|Subjects:||D000 Veterinary Sciences, Agriculture and related subjects > D600 Food and Beverage studies
D000 Veterinary Sciences, Agriculture and related subjects > D600 Food and Beverage studies > D610 Food Science
|DOI (a stable link to the resource):||10.1300/j385v05n02_10|
|Faculties:||Brighton Business School
Faculty of Education and Sport > School of Service Management
|Depositing User:||Mrs Mercedita Hoare|
|Date Deposited:||17 Dec 2007|
|Last Modified:||13 Apr 2015 13:18|
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