Abstract
The basic functions of the package are to contain the food, protect the food, provide convenience, and convey product information. The package protects the food against physical, chemical, and biological damages. It also acts as a physical barrier to moisture, oxygen, volatile compounds, and microorganisms that are detrimental to the food. The package provides the consumer with convenient features such as microwavability, resealability, single serving, and ease of use. The package conveys useful information such as product contents, nutritional values, and preparation instructions. All these functions are applicable to the packaging of frozen foods [1].
| Original language | English (US) |
|---|---|
| Title of host publication | Handbook of Food Science, Technology, and Engineering - 4 Volume Set |
| Publisher | CRC Press |
| Pages | 2388-2394 |
| Number of pages | 7 |
| ISBN (Electronic) | 9781466507876 |
| ISBN (Print) | 9780849398476 |
| State | Published - Jan 1 2005 |
| Externally published | Yes |
Bibliographical note
Publisher Copyright:© 2005 by Taylor & Francis Group, LLC.