Status of Packaging Materials for Frozen Foods and Analysis of Temperature Changes inside Packaging Materials during Frozen Process

Yoo, Seungwoo; Kwon, Sangwoo; Park, Su‐il

doi:10.20909/kopast.2019.25.1.11

Cited by 2 publications

(1 citation statement)

References 11 publications

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“…For this reason, the thermal insulated packaging is mainly used for bundled packaging. On the contrary, individual packaging is used for protection and storage purposes, and it is difficult to find individual frozen packaging with added thermal insulation; therefore, for individual packaging of frozen foods, the pouches and containers made up of the materials, such as PE, PA/PE, PP, PET, and PS (Yoo, Kwon, & Park, 2019), are used. Therefore, it is necessary to exam-ine the possibility of using thermal insulation for individual frozen packaging.…”

Section: Food Engineering Materialsmentioning

confidence: 99%

Changes in the physical properties of frozen cooked rice depending on thermal insulation levels of packaging during freeze‐thaw

Lee¹,

Yoo²

2020

Journal of Food Science

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Frozen cooked rice,a common commercially available product,has become the food of convenience in different parts of the world. Frozen foods that are well made in factories often experience quality deterioration due to temperature fluctuation during distribution. This study aimed to evaluate the impact of repeated freeze-thaw, which may occur during distribution, on the physical quality of frozen cooked rice. Additionally, the effect of the thermal insulation levels of the packaging on the quality change of frozen cooked rice as a result of repeated freeze-thaw was analyzed. The repeated freeze-thaw treatment of frozen cooked rice resulted in moisture loss, microstructure destruction, increase in hardness, increase in adhesiveness, decrease in the L *-value, increase in the a *-value, increase in the b *-value, and increase in the E-value. In particular, the quality of frozen cooked rice quickly deteriorated in samples stored in packaging with low thermal insulation. On the contrary, the higher the thermal insulation of the packaging, the longer the changes in the physical properties of the frozen cooked rice were delayed. The findings of the present study show that the deterioration of quality induced by the repeated freeze-thaw treatment of frozen cooked rice could be suppressed by thermal insulated packaging.

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Section: Food Engineering Materialsmentioning

confidence: 99%

Changes in the physical properties of frozen cooked rice depending on thermal insulation levels of packaging during freeze‐thaw

Lee¹,

Yoo²

2020

Journal of Food Science

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Different Blanching and Thawing Methods Affect the Qualities of Potatoes and Carrots: A Study Done at Jeju Island

Nam

et al. 2022

JKFN

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This study investigates the effects of various blanching methods (hot water blanching (HB) or steam blanching (SB)) and thawing methods (room temperature thawing (RT), running water thawing (WT), and microwave thawing (MT)) on the quality attributes of frozen potatoes and carrots. Blanched potatoes and carrots were frozen using individual quick freezing (−35°C), followed by applying various thawing methods. We observed increased thawing speed in the order of RT, WT, and MT. The MT method was about 24 to 70 times shorter than the other methods. The thawing losses were influenced by the blanching methods which affect the drip loss and moisture contents of potatoes and carrots. The blanching process reduced the browning of potatoes but did not affect color of the carrots. No change was obtained in the pH value when considering different blanching or thawing methods. The hardness of potatoes and carrots tended to be lowered by blanching treatment. SB treated potatoes and carrots had high DPPH radical scavenging ability and vitamin C content. Especially, the WT treated potatoes and carrots had the highest total polyphenol content. Our results confirmed that SB is an excellent pre-treatment for potatoes and carrots from the nutritional aspect, and blanching pre-treatment before the freezing process could suppress the quality changes that occur during the thawing processes. Furthermore, we propose that RT after SB treatment for potatoes and carrots is probably the most suitable method to maintain their nutritional quality.

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Status of Packaging Materials for Frozen Foods and Analysis of Temperature Changes inside Packaging Materials during Frozen Process

Cited by 2 publications

References 11 publications

Changes in the physical properties of frozen cooked rice depending on thermal insulation levels of packaging during freeze‐thaw

Changes in the physical properties of frozen cooked rice depending on thermal insulation levels of packaging during freeze‐thaw

Different Blanching and Thawing Methods Affect the Qualities of Potatoes and Carrots: A Study Done at Jeju Island

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