Frozen Foods and Ice Cream

The colder the temperatures, the longer these foods will maintain their practical storage lives. The old rule of keeping them colder than - 18°C is being replaced by colder temperature requirements. The set point for some modern integral containers can be as cold as -27°C. A few specialized containers can achieve - 60°C and are mainly used for carrying tuna to Japan (M. S. Walker, unpublished data). The aim is to reduce temperature fluctuations that cause losses in flavor, texture, and moisture from the surfaces of the produce. Moisture is usually deposited as ice crystals on the packaging or the evaporator coils of the refrigeration machinery (4). Recent research into the "glassy state" of frozen foods may result in demands for colder temperatures for specific foods in transit (5).

Good-quality packaging is essential to protect products from dehydration when exposed to moving refrigerated air within transport. Packaging must also withstand the coldest temperatures, retaining the product's properties while subject to vibration and impact shocks (6).

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