Packaging Of Chilled Foods

There are a number of methods for packaging chilled foods, and the diversity is evident when the chilled-product areas in supermarkets are viewed. A series of requirements for chilled-food packaging from both the consumer and manufacturer point of view are listed in Table 1.

Foods undergo numerous changes including chemical, physical, and microbiological changes during storage. Food packaging acts as a protective unit against such changes by providing a barrier against contamination from outside. These properties have been described as active, intelligent, or interactive and may delay or control many of the undesirable changes to the product during the storage period.

Packaging materials are chosen based on the properties necessary to maintain product safety or quality as well as package integrity. The most common materials are paper, variable types of polymers or films, aluminum, or combinations of each as laminates. Lamination of these materials provides strength, improved heat resistance for the package (eg, from direct microwaving), better sealing properties, and more efficient barriers against moisture loss.

Table 1. Principal Package Requirements for Chilled Foods

Manufacturer basic

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