Packaging
Frozen food packaging must maintain its integrity throughout machine filling, sealing, freezing, storage, transportation, thawing, and often cooking. As many frozen foods are cooked in a microwave oven, manufacturers have developed packaging that can go straight from freezer to the microwave.
In 1974, the first differential heating container (DHC) was sold to the public. A DHC is a sleeve of metal designed to allow frozen foods to receive the correct amount of heat. Various sized apertures were positioned around the sleeve. The consumer would put the frozen dinner into the sleeve according to what needed the most heat. This ensured proper cooking.
Today there are multiple options for packaging frozen foods. Boxes, cartons, bags, pouches, heat-in-bag pouches, lidded trays and pans, crystallized PET trays, and composite and plastic cans.
Scientists are continually researching new aspects of frozen food packaging. Active packaging offers a host of new technologies that can actively sense and then neutralize the presence of bacteria or other harmful species. Active packaging can extend shelf-life, maintain product safety, and help preserve the food over a longer period of time. Several functions of active packaging are being researched:
- Oxygen scavengers
- Time Temperature Indicators and digital temperature dataloggers
- Antimicrobials
- Carbon Dioxide controllers
- Microwave susceptors
- Moisture control: Water activity, Moisture vapor transmission rate, etc.
- Flavor enhancers
- Odor generators
- Oxygen-permeable films
- Oxygen generators
- Validation of cold chain
Read more about this topic: Frozen Food