ABSTRACT
Freezing of foods is used to hold up the growth and activity of microorganisms in food, to retard chemical reactions, and to prevent the action of enzymes at around −18°C [1,2]. However, to maintain frozen foods in perfect condition, the packaging should provide appropriate protection in order to [2]
1. Avoid dehydration caused by moisture vapor evasion through the wall or seals of the package. This moisture loss dehydrates surface areas of the frozen food and causes desiccation such as freezer burn. The dehydrated surface layer can be very thin, but may affect the appearance and ultimate quality of the product.
