this slide show showing the frozen food product or food packing and their benefits and effects on body and organisation types of frozen packing

1. Name- Shubham Maurya
Roll No- 1555050051
Branch- B.Pharm 4th year

2. • Freezing is a phase transition in which a liquid turns
into a solid when its temperature is lowered below
its freezing point.

3. • The freezing process has three major
stages.
Cooling
Formation of ice crystals (-1to-2°C)
cooling down to the storage
temperature

4. • To Maintain frozen foods in perfect condition
during storage and distribution, the packaging
must provide protection against the following.
oMoisture
oLight
oFlavour and Odour Loss
oPhysical Damage

5. • The primary function of food packaging is to
protect the food from external hazards.
• The key function of food packaging can be
summarised as follows-
o Protection
o Preservation
o Presentation

6. • Machine Performance
• Storage and Transport Performance
• Printability
• Heating Performance
• Product Resistance
• Environmental Impact
• Safety

7. • Glass
• Plastic- PVC, PVDC
• Metals- Aluminium and steel
• Paper- Paper (3mm), Board (3-11mm) and Fibreboard
And combination of these materials.

8. Withstand low and high temperatures
Non-toxic
Not impart odour or flavour to the food
Barrier to the transmission of water vapor
Water resistant
Ease of handling in filling and closing equipment
Tamper-resistant

9. The packaging must provide protection
against the following.
Dehydration
Oxidation
Light
Flavour and odour loss
Physical damage

10. • Cartons
• Direct film wrap and bags
• Boil-In Bag pack
• Overwrapped trays

11. • The carton itself gives physical protection
• Cartons made from paperboard, coated with wax
or polyethylene, coated paper overwraps are
common
• Protection against moisture and oxygen transfer is
provided by a barrier overwrap or a sealed inner

12. • Film materials polyvinylidene chloride PVDC
use to wrap food product.

13. • The products are packaged in bags in which
they are intended to be cooked before
opening and in addition they usually have an
outer carton. e.g.- Maggi, kippers

14. • Moulded pulp trays are still in use for the
packaging of small cuts of meat, poultry, etc.
• Aluminium foil, pressed into a tray form, is
also used, particularly for pre-cooked fruit
and meat pies.
• Trays internally coated.

15. • FROZEN POULTRY
• FROZEN FISH
• FROZEN FISH PRODUCTS
• FROZEN FRUITS AND VEGETABLES
• FROZEN EGG AND EGG PRODUCTS
• FROZEN DESSERTS
• ICE CREAMS
• Cook-freeze products

16. • Materials used include vacuum grades of
Polyvinylidene chloride (PVdC) copolymer
film, a range of laminates, deep freezing
grades of polyethylene and other deep freeze
films. E.g. BigBasket

17. • For packaging raw, filleted, fish portions,
polyethylene films are often used either in the form
of pre-made bags.
• A PVdC copolymer system is also used in vacuum-
packaging some fish such as whole frozen salmon.

18. • 12μm polyester film use to pack frozen fish
product.
• The film is laminated with 50μm
polyethylene, which gives an excellent printed
effect.

19. • Polyethylene Plastic films made for deep
freeze grades of packing.

20. • Frozen egg and egg products - in large
containers of 10-15 kg capacity
• Cans, cartons and plastic bags
• Drums with plastic bags are used for bulk
shipments.

21. • Cartons
• High Impact polystyrene (HIPS) containers
often with print.

22. • Plastics containers are the main packs.
• Paperboard cartons
• Printed carton and polyethylene-coated
• Reclosable feature plastic containers.

23. • Aluminium trays, pan
• Zip-loc freezer bag

24. 1. Frozen Pizza
2. Frozen Burrito
3. Frozen Cheeseburgers
4. Frozen Macaroni And Cheese
5. Frozen Chicken Nuggets/Fried Chicken
6. Frozen French Fries
7. Frozen Pies And Sweets
8. Microwave Frozen Calzone
9. Chicken Pot Pie
10. Pizza Hamburger