Frozen Food
Freezing food preserves it from the time it is prepared to the time it is eaten. Since early times, farmers, fishermen, and trappers have preserved grains and produce in unheated buildings during the winter season.[1] Freezing food slows down decomposition by turning residual moisture into ice, inhibiting the growth of most bacterial species. In the food commodity industry, there are two processes: mechanical and cryogenic (or flash freezing). The freezing kinetics is important to preserve the food quality and texture. Quicker freezing generates smaller ice crystals and maintains cellular structure. Cryogenic freezing is the quickest freezing technology available due to the ultra low liquid nitrogen temperature −196 °C (−320 °F).
Cold Storage
A cool store or cold store is a large refrigerated room or building designed for storage of goods in an environment below the outdoor temperature. Products needing refrigeration include fruit, vegetables, seafood and meat. Cold stores are often located near shipping ports used for import/export of produce. Cool stores have been an essential part of the shipping industry since the late 19th century. Christian Salvesen expanded from a small Scottish whaling company when they established a cold store in Grimsby, then a major fishing port.[1] Nine Elms Cold Store, constructed in 1965, could hold 16,000 tons of meat, cheese and butter. It closed in 1979 and was used by squatters and various illegal activities before being demolished towards the end of the century
Packaging
Packaging used for frozen foods: primary, secondary, and tertiary. The primary package is in direct contact with the food and the food is kept inside the package up to the time of use. Secondary packaging is a form of multiple packaging used to handle packages together for sale. Tertiary packaging is used for bulk transportation of products. Packaging materials should be moisture-vapour-proof (e.g. glass and rigid plastic) to prevent evaporation, thus retaining the highest quality in frozen foods. Oxygen should also be completely evacuated from the package using a vacuum or gas-flush system to prevent migration of moisture and oxygen. Most bags, wrapping materials and waxed cartons used in freezing packaging are moisture-vapour-resistant. The containers should be leakage free while easy to seal. Durability of the material is another important factor to consider, since the packaging material must not become brittle at low temperatures and crack. Glass, plastic, tin and heavily waxed cardboard materials are rigid containers used for packaging of liquid food products. Non-rigid containers include bags and sheets made of moisture-vapour-resistant heavy aluminium foil, polyethylene or Bags are the most commonly used packaging materials for frozen fruits and vegetables due to their flexibility during processing and handling. They can be used with or without outer cardboard cartons to protect against tearing.laminated papers. Bags are the most commonly used packaging materials for frozen fruits and vegetables due to their flexibility during processing and handling. They can be used with or without outer cardboard cartons to protect against tearing.