What Problems Does One Encounter with the Packaging of Frozen Foods?

  • Arthur Hirsch


A 21: In addition to all the problems present in ordinary food packaging, there are several exclusively related to frozen food. Low temperature (about 10-20°F) retards bacterial degradation. Under these circumstances the packaging material is not called upon to furnish the type of protection required for refrigerated foods. The primary function of the package is thus relegated to “contain” and “display.” The package may be as simple as a polyethylene bag or a waxed box. These materials provide the primary protection required—moisture barrier. The atmosphere in the freezer case is relatively dry. Products placed in this environment are in danger of drying out—freezer burn. Packaging materials with good MVTR are thus required to overcome the moisture loss tendency. Polyolefins and waxes are prime contenders for this service.


Packaging Material Freezer Storage Packaging System Freeze Food Oxygen Transmission Rate 
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Additional Reading

  1. Eller, D. 1986. Why fresh isn’t always best—the truth about frozen vegetables. Mademoiselle 92 (11): 233.Google Scholar
  2. Johnston, D. D. 1985. Winter salads from the summer garden. Organic Garden 32 (1): 104–106.Google Scholar
  3. McWilliams, P. G. 1988. The great vegetable freeze. Country Journal 15 (8): 27–32.Google Scholar
  4. Ross, V. 1976. Recent advances in packaging systems reflecting changing needs of frozen food industry. Quick Frozen Foods 38 (12): 21–24.Google Scholar
  5. Showell, D. C. 1974. Problems in packaging frozen foods. Food Processing Industry (UK) 43 (511): 30–32.Google Scholar
  6. Sison, E. C. et al. 1973. Acceptability of microwave reheated precooked chicken after packaging, freezing and storing. Poultry Science 52 (1): 70–73.CrossRefGoogle Scholar
  7. Spalding, B. J. 1987. A high tech answer to soggy frozen food. Chemical Week 140 (16): 30.Google Scholar
  8. Winter, F. H. 1971. Preserving frozen-food quality. Today’s Packer 1 (7): 12–14.Google Scholar

Copyright information

© Springer Science+Business Media New York 1991

Authors and Affiliations

  • Arthur Hirsch

There are no affiliations available

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