7.2.1 Introduction

7.2.1 Introduction

The factors that must be taken into account while selecting a package for frozen foods are, protection of the contents from

  • atmosphere oxygen
  • loss of moisture
  • flavor contamination
  • entry of microorganisms
  •  mechanical damage
  • exposure to light

 In addition to the above, the materials used must have a high heat transfer rate to facilitate rapid freezing. The package shall have an aesthetic appeal and promotes sales of product and hence a well designed package is sometimes called the ‘silent salesman’. Quick freezing food require transparent, moisture vapour proof, wet strength, tasteless and odourless wrapping materials.

Modern frozen food processors can select from a wide range of protective materials such as variety of papers (Kraft papers coated with wax or plastic and laminated papers), films (moisture proof, heat sealable cellophane and various thermoplastic films such as saran, mylar, pliofilm and plastic wrap) and foils (heavy aluminum foil) in designing the package.

The films are transparent, lightweight, resistant to puncture and flexible at low temperatures, free from off odours and off flavours, non-toxic, heat sealable and have a low moisture vapour transmission rate.

Last modified: Sunday, 25 December 2011, 11:00 AM