How to store Frozen Food in the perfect way to preserve the quality and freshness?

Freezing is one of the most price-effective ways of expanding the long-term shelf life of many foods. Freezing remains a dominant food preservation method though other emerging technologies, such as microwaving, ultrasound, and pulsed electric field are gaining more attention.

Technological developments in preservation and packaging methods have contributed significantly to boost the market. The improved quality and flavour of frozen food due to the new technology has increased its appeal to both consumers and companies. In addition, according to a research report by Astute Analytica, the Global Frozen Food Market is likely to increase at a compound annual growth rate (CAGR) of 8.4% over the projection period from 2023 to 2030.

How quality is affected by freezing rate?

Complete control over the freezing process is essential for frozen food of the highest calibre. The rate of freezing is one important parameter. Frozen food made quickly is typically of higher quality than that made slowly.

The size of the ice crystals that develop and the degree of cell wall damage while freezing fresh fruits and vegetables depend on the cooling velocity. Food that should be crisp turns limp due to damage to the cell walls.

Physical changes and frozen food quality

Freezing causes some physical changes in food. Some of the most common ones are as follows:

Retrogradation: Starch retrogradation and staling combine to cause quality degradation in baked goods. This process proceeds at its fastest rate as long as the product is above freezing. Freshness is maintained through rapid freezing.

Recrystallization: It is the process of modifying the quantity, size, and form of ice crystals in freezer containers or freezer bags (during the frozen stage). Overall quality and shelf life are reduced as little crystals fuse to form larger ones.

Chemical changes and frozen food quality

Loss of colour, flavour, and aroma: The enzymatic browning process, the disintegration of cellular chloroplasts and chromoplasts, and variations in the intrinsic pigments of plant tissues are the main causes of colour changes in most frozen fruits and vegetables.

Rancidity: The air's oxygen content has an impact on nearly all frozen meals. Oxidative rancidity is caused by oxygen interaction. It will also result in flavour and colour loss. The concentration of solutes brought on by freezing causes cell membranes to become dehydrated and vulnerable to oxidation.

Packaging, Thawing, and Storage

The quality of frozen food is also impacted by the procedures of packaging, storing, and thawing. Food safety and quality are negatively impacted in a slow, cumulative, and irreversible manner.

It has been discovered that the best way to reduce light transparency, oxygen permeability, and water vapour transmission is to use laminated packets made of aluminium foil.

Distribution and storage temperatures must be controlled at 0°F or below to preserve quality.

The freezing process ends with thawing, which is crucial to the safety and quality of frozen food. Foods can be microwaved, cooked, or kept in the freezer at temperatures lower than 41°F to defrost safely.