Frozen Food Packaging

By 7 June 2016

Packaging, which is a physical means, is of great importance in extending the storage life of food products, even in freezing. Packaging materials must provide several functions other than merely containing the food products. They are expected to exclude or minimize the contact of the food product with air, thus tending to lessen undesirable oxidation reactions. The wrap must protect the food product from dirt, insects, and bacterial and mold contamination before and during zero storage, as well as during thawing and preparation for cooking. The success or failure of food freezing may hinge on the package itself. It therefore is important in ensuring sanitation. Some desired functions are listed below:

• low moisture-vapor transmission,
• low cost,
• compactness,
• easy handling,
• waterproofness,
• greaseproofness,
• physical toughness,
• physical inertness, and
• appearance.

In selecting a package for frozen foods, some aspects such as protection of the contents from oxygen and light, loss of moisture, flavor contamination, and entry of microorganisms must be carefully taken into consideration. It is also expected that the package should be attractive, informative, easily openable and closable in addition to being able to withstand the stresses of filling, freezing, storage, transport and thawing.