Packaging of Frozen Food

INTRODUCTION Freezing food is one of the oldest and the most convenient method of preserving food for longer period of time. It keeps the color, taste and texture intact, if preserved at correct temperature.

The process involves three stages namely pre-treatment of the food, freezing and apt frozen storage.

The first stage of the freezing process is pre-treatment. This involves blanching, heat and dipping treatments, cryoprotection and more. These treatments help to prepare the food. It is important to remember that an effective freezing process will be able to retain already existing quality of food and not improve it. Therefore, the pre-treatment process aims to maintain quality and safety of frozen food.

Preservatives are not required because microorganisms do not grow when temperature of the food is below −9.5 °C. This temperature is sufficient on its own to prevent food spoilage.

PACKAGING OF FROZEN FOOD

There are three types of packaging used for frozen foods: primary, secondary, and tertiary.

1. Primary Packaging: The primary packaging is in direct contact with the food. The food is kept inside the package, up to the time of use.

2. Secondary Packaging: Secondary packaging is a form of layered packaging used to handle products together for sale purpose.

3. Tertiary Packaging: Tertiary packaging is used for bulk transportation of products.

Packaging materials should be moisture-vapour-resistant/ moisture barrier bag (e.g. glass and rigid plastic) to prevent evaporation, thus retaining the highest quality for frozen foods.

Air-tight packaging must be done using a vacuum or gas-flush system to prevent moisture and oxygen.

Most bags, wrapping materials, and waxed cartons used to package frozen foods are moisture-vapour-resistant.

The containers should be leakage-free and easy to seal.