DOCSLIB.ORG

Frozen Food Packaging

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Frozen Food Packaging INDUSTRY MARKET RESEARCH FOR BUSINESS LEADERS, STRATEGISTS, DECISION MAKERS CLICK TO VIEW Table of Contents 2 List of Tables & Charts 3 Study Overview 4 Sample Text, Table & Chart 5 Sample Profile, Table & Forecast 6 Order Form 7 About Freedonia, Custom Research, Related Studies, photo: Adams Foods photo: Corporate Use License 8 Frozen Food Packaging US Industry Study with Forecasts for 2013 & 2018 Study #2594 | January 2010 | $4700 | 257 pages The Freedonia Group 767 Beta Drive www.freedoniagroup.com Cleveland, OH • 44143-2326 • USA Toll Free US Tel: 800.927.5900 or +1 440.684.9600 Fax: +1 440.646.0484 E-mail: [email protected] Study #2594 January 2010 Frozen Food Packaging $4700 257 Pages US Industry Study with Forecasts for 2013 & 2018 Table of Contents EXECUTIVE SUMMARY Vegetables ....................................99 Acquisitions & Divestitures .................. 173 Fruits & Juices ............................ 104 Competitive Strategies ........................ 178 MARKET ENVIRONMENT Other ............................................... 108 Marketing & Distribution ..................... 181 General ................................................4 Macroeconomic Outlook ..........................5 PRODUCTS COMPANY PROFIles Demographic Trends .............................10 General ............................................ 111 AEP Industries ................................... 184 Consumer Spending Trends ....................12 Boxes ............................................... 114 American Packaging ........................... 186 Retail Sales Outlook .............................14 Folding Cartons .............................. 119 Ampac Packaging ............................... 188 Food Industry Outlook ..........................17 Corrugated ..................................... 122 Anchor Packaging .............................. 189 Frozen Food Industry Outlook ................19 Sleeves .......................................... 123 Associated Packaging Technologies ....... 191 Foodservice Industry Outlook .................22 Bags ................................................ 125 Bemis Company ................................. 192 Packaging Industry Outlook ...................25 Applications ................................... 128 Berry Plastics .................................... 196 Pricing Trends .....................................28 Producers ...................................... 130 Caraustar Industries ........................... 200 Environmental & Regulatory Issues .........32 Tubs & Cups ...................................... 131 Carter Holt Harvey .............................. 202 International Activity ...........................34 Trays ................................................ 135 Cascades Incorporated ........................ 203 Materials ....................................... 138 CM Packaging .................................... 205 APPLICATIONS Producers ...................................... 139 Excelsior Packaging ............................ 206 Wrap ................................................ 141 Exopack Holding ................................ 207 General ..............................................37 Pouches ............................................ 145 Graphic Packaging .............................. 210 Meat, Poultry & Seafood ........................40 Product Types ................................. 149 Healthy FX International ..................... 213 Frozen Meat/Poultry/Seafood Outlook ..40 Producers ...................................... 150 Hindalco Industries ............................ 214 Packaging Demand ............................43 Other ............................................... 151 Hood Companies ................................ 216 Poultry .........................................46 Plastic Containers ........................... 152 Huhtamaki Oyj ................................... 218 Meat ............................................50 Aluminum Foil Containers ................. 155 International Paper ............................ 220 Seafood ........................................53 Gabletop Cartons ............................ 156 Koch Industries ................................. 223 Frozen Specialties ................................57 All Other ....................................... 156 LINPAC Group .................................... 226 Frozen Specialties Outlook ..................58 Materials & Formats ............................ 157 MeadWestvaco Corporation .................. 228 Packaging Demand ............................60 Menasha Corporation .......................... 230 Dinners ........................................63 Mullinix Packages ............................... 231 Pizza............................................67 INDUSTRY STRUCTURE Pactiv Corporation .............................. 232 Entrees & Side Dishes .....................69 General ............................................ 163 Printpack Incorporated ....................... 235 Breakfast Foods .............................73 Market Share ..................................... 166 Reynolds Packaging ............................ 236 Other Frozen Specialties ..................75 Graphic Packaging ........................... 168 Rio Tinto .......................................... 239 Ice Cream ...........................................80 Huhtamaki ..................................... 169 Rock-Tenn Company ........................... 241 Ice Cream Outlook .............................80 Bemis ........................................... 169 Sabert Corporation ............................. 244 Packaging Demand ............................82 International Paper ......................... 170 Sealed Air ......................................... 245 Baked Goods .......................................88 Alcan Packaging ............................. 170 Smurfit-Stone Container ...................... 249 Frozen Baked Goods Outlook ...............88 Rock-Tenn ...................................... 171 Solo Cup ........................................... 251 Packaging Demand ............................90 Berry Plastics ................................. 171 Sonoco Products ................................ 253 Fruits & Vegetables ..............................95 Printpack ....................................... 172 Wilkinson Industries ........................... 255 Frozen Fruit & Vegetable Outlook .........96 Sealed Air ...................................... 172 Additional Companies in Packaging Demand ............................98 Smurfit-Stone Container ................... 173 Frozen Food Packaging ...................... 256 Click here to purchase online Page 2 Order now, click here! Study #2594 January 2010 Frozen Food Packaging $4700 257 Pages US Industry Study with Forecasts for 2013 & 2018 List of Tables List of Charts EXECUTIVE SUMMARY 14 Ice Cream & Other Frozen APPLICATIONS Dessert Shipments ......................82 1 Summary Table ................................3 1 Frozen Food Packaging Demand 15 Ice Cream & Other Frozen Dessert by Application, 2008 ...................40 Packaging Demand 2 Frozen Meat, Poultry & Seafood MARKET ENVIRONMENT by Product & Type .......................87 Packaging Demand 16 Frozen Baked Goods Shipments ........90 1 Macroeconomic Indicators .................9 by Product, 2008 ........................45 17 Frozen Baked Goods Packaging 2 Population & Households ................12 3 Frozen Poultry Packaging Demand by Type .........................94 3 Personal Consumption Expenditures ..14 Demand by Type, 2008 .................50 18 Frozen Fruit & Vegetable Shipments ..97 4 Retail Sales ...................................16 4 Frozen Meat Packaging 19 Frozen Fruit & Vegetable 5 Food Shipments .............................19 Demand by Type, 2008 .................53 Packaging Demand ......................99 6 Frozen Food Shipments ...................22 5 Frozen Seafood Packaging 20 Frozen Vegetable Packaging 7 Foodservice Revenues Demand by Type, 2008 .................57 Demand by Product & Type ......... 103 by Establishment Type .................24 6 Frozen Specialties Packaging 21 Frozen Fruit & Juice Packaging 8 Packaging Supply & Demand ............28 Demand by Product, 2008 ............62 Demand by Product & Type ......... 107 9 Selected Frozen Food 7 Frozen Dinner Packaging 22 Other Frozen Food Packaging Packaging Prices .........................31 Demand by Type, 2008 .................67 Demand by Type ....................... 110 8 Frozen Entree & Side Dish Packaging APPLICATIONS Demand by Type, 2008 .................73 PRODUCTS 1 Frozen Food Packaging Demand 9 Other Frozen Specialties Packaging by Application ............................39 1 Frozen Food Packaging Demand by Type, 2008 .................80 2 Frozen Meat, Poultry & Demand by Type ....................... 113 10 Ice Cream & Other Frozen Dessert Seafood Shipments ......................42 2 Box Demand in Frozen Food Packaging Demand by Type, 2008 ..88 3 Frozen Meat, Poultry & Seafood Packaging by Type & Application . 118 11 Frozen Baked Goods Packaging Packaging Demand ......................45 3 Bag Demand in Frozen Food Packaging Demand by Type, 2008 .................95 4 Frozen Poultry Packaging by Type & Application................ 127 12 Frozen Vegetable Packaging Demand by Type .........................49 4 Tub & Cup Demand in Frozen Food Demand by Type, 2008 ............... 104 5 Frozen Meat Packaging Packaging by Type & Application . 134 13 Frozen
Load more

Recommended publications
  • Shelf-Stable Food Safety
    United States Department of Agriculture Food Safety and Inspection Service Food Safety Information PhotoDisc Shelf-Stable Food Safety ver since man was a hunter-gatherer, he has sought ways to preserve food safely. People living in cold climates Elearned to freeze food for future use, and after electricity was invented, freezers and refrigerators kept food safe. But except for drying, packing in sugar syrup, or salting, keeping perishable food safe without refrigeration is a truly modern invention. What does “shelf stable” Foods that can be safely stored at room temperature, or “on the shelf,” mean? are called “shelf stable.” These non-perishable products include jerky, country hams, canned and bottled foods, rice, pasta, flour, sugar, spices, oils, and foods processed in aseptic or retort packages and other products that do not require refrigeration until after opening. Not all canned goods are shelf stable. Some canned food, such as some canned ham and seafood, are not safe at room temperature. These will be labeled “Keep Refrigerated.” How are foods made In order to be shelf stable, perishable food must be treated by heat and/ shelf stable? or dried to destroy foodborne microorganisms that can cause illness or spoil food. Food can be packaged in sterile, airtight containers. All foods eventually spoil if not preserved. CANNED FOODS What is the history of Napoleon is considered “the father” of canning. He offered 12,000 French canning? francs to anyone who could find a way to prevent military food supplies from spoiling. Napoleon himself presented the prize in 1795 to chef Nicholas Appert, who invented the process of packing meat and poultry in glass bottles, corking them, and submerging them in boiling water.
    [Show full text]
  • R09 SI: Thermal Properties of Foods
    Related Commercial Resources CHAPTER 9 THERMAL PROPERTIES OF FOODS Thermal Properties of Food Constituents ................................. 9.1 Enthalpy .................................................................................... 9.7 Thermal Properties of Foods ..................................................... 9.1 Thermal Conductivity ................................................................ 9.9 Water Content ........................................................................... 9.2 Thermal Diffusivity .................................................................. 9.17 Initial Freezing Point ................................................................. 9.2 Heat of Respiration ................................................................. 9.18 Ice Fraction ............................................................................... 9.2 Transpiration of Fresh Fruits and Vegetables ......................... 9.19 Density ...................................................................................... 9.6 Surface Heat Transfer Coefficient ........................................... 9.25 Specific Heat ............................................................................. 9.6 Symbols ................................................................................... 9.28 HERMAL properties of foods and beverages must be known rizes prediction methods for estimating these thermophysical proper- Tto perform the various heat transfer calculations involved in de- ties and includes examples on the
    [Show full text]
  • Frozen Foods Handout
    Choosing Frozen Foods Don’t get left in the cold! Frozen foods can be healthy, quick choices if they are chosen carefully. Frozen foods are easy to store and often very affordable. Frozen fruits and vegetables are usually just as nutritious as fresh because they are picked at peak freshness. Learn about making the most of healthy, frozen foods. Frozen Food Tips Skip the frozen meals. Instead buy frozen foods that are made from just a few ingredients such as fruits, vegetables, !sh, lean meats, and whole grains. Look for frozen foods without added sugar, salt, or fat. Check the nutrition facts label! Aim for foods that are minimally processed. Foods that are less processed tend to be healthier. Great examples are vegetables that have just been cut up and steamed or raw frozen fruits. Keep healthy foods in your freezer at all times. This makes it easy to put together healthy meals with ingredients you have. Prevent freezer burn. Wrap foods well in a double layer of plastic wrap or aluminum foil, and seal them in freezer bags. Prepare and eat foods quickly after opening. Store frozen fruits and vegetables at 0°F. This helps prevent nutrient loss. Keep a list of freezer foods on hand, and label foods well. It can be easy to lose track of what is there! Cooking with frozen foods is easy! Mix frozen fruit into oatmeal, baked goods, yogurt or smoothies. Add some extra frozen vegetables to soups, stews, casseroles, or pasta. Choosing frozen foods! Vegetables Fruits What to look for: What to look for: ☐ No added salt ☐ No added sugar ☐ No breading
    [Show full text]
  • Finite Element Method for Freezing and Thawing Industrial Food Processes
    foods Review Finite Element Method for Freezing and Thawing Industrial Food Processes Tobi Fadiji 1,* , Seyed-Hassan Miraei Ashtiani 2 , Daniel I. Onwude 3,4 , Zhiguo Li 5 and Umezuruike Linus Opara 1,* 1 Africa Institute for Postharvest Technology, South African Research Chair in Postharvest Technology, Postharvest Technology Research Laboratory, Faculty of AgriSciences, Stellenbosch University, Stellenbosch 7602, South Africa 2 Department of Biosystems Engineering, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad 91779-48974, Iran; [email protected] 3 Empa, Swiss Federal Laboratories for Materials Science and Technology, Laboratory for Biomimetic Membranes and Textiles, Lerchenfeldstrasse 5, CH-9014 St. Gallen, Switzerland; [email protected] 4 Department of Agricultural and Food Engineering, Faculty of Engineering, University of Uyo, Uyo 52021, Nigeria 5 College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling 712100, China; [email protected] * Correspondence: [email protected] (T.F.); [email protected] (U.L.O.) Abstract: Freezing is a well-established preservation method used to maintain the freshness of perishable food products during storage, transportation and retail distribution; however, food freezing is a complex process involving simultaneous heat and mass transfer and a progression of physical and chemical changes. This could affect the quality of the frozen product and increase the percentage of drip loss (loss in flavor and sensory properties) during thawing. Numerical modeling can be used to monitor and control quality changes during the freezing and thawing processes. Citation: Fadiji, T.; Ashtiani, S.-H.M.; This technique provides accurate predictions and visual information that could greatly improve Onwude, D.I.; Li, Z.; Opara, U.L.
    [Show full text]
  • Influence of Storage Temperature on Changes in Frozen Meat Quality
    Influence of Storage Temperature on Changes in Frozen Meat Quality Thesis Presented in Partial Fulfillment of the Requirements for the Degree Master of Science in the Graduate School of The Ohio State University By Jeffrey Caminiti Graduate Program in Food Science and Technology The Ohio State University 2018 Thesis Committee Dennis Heldman, Advisor Macdonald Wick, Advisor Christopher Simons 1 Copyrighted by Jeffrey T. Caminiti 2018 2 Abstract Food is often frozen to prolong shelf-life by maintaining safety and high quality. Since frozen food storage is energy intensive, careful evaluation of the influence of storage temperature on shelf-life is needed. Although the shelf-life of frozen meat at - 18°C may be desirable, the influence of slightly higher storage temperatures on shelf-life have not been thoroughly investigated. Through the understanding of quality degradation reactions and their dependence on temperature, an argument may be made to encourage storage at a more sustainable temperature. The objective was to evaluate the effect of storage temperature on frozen chicken and ground beef quality attributes to identify improved energy efficiencies during storage. Whole muscle chicken breasts (pectoralis major) were frozen to -20°C [-4°F] then stored at -10°C [14°F], -15°C [5°F], or -20°C for one year. In a completely randomized design monthly quality testing was conducted on three replicates thawed overnight to 4°C. Quality analysis consisted of % drip loss measurements, water holding capacity (WHC), moisture content (WBMC), lipid oxidation by 2-thiobarbituric acid assay (TBARS), color, and cooked texture analysis by Blunt Meullenet-Owens Razor Shear (BMORS).
    [Show full text]
  • Selected Nutrient Analyses of Fresh, Fresh-Stored, and Frozen
    SELECTED NUTRIENT ANALYSES OF FRESH, FRESH-STORED, AND FROZEN FRUITS AND VEGETABLES by LINSHAN LI (Under the Direction of Ronald B. Pegg) ABSTRACT The objective of this two-year study was to determine and compare the status of targeted nutrients in selected fresh, fresh-stored, and frozen fruits and vegetables, while mimicking typical consumer purchasing and storage patterns of the produce. The nutrients analyzed were L- ascorbic acid (vitamin C), β-carotene (provitamin A), and folate, while the produce was blueberries, strawberries, broccoli, cauliflower, corn, green beans, spinach, and green peas. Analyses were performed in triplicate on representative samples using approved, standardized analytical methods and included a quality control plan for each nutrient; all data were analyzed by one-way ANOVA to determine the presence of significant difference in nutrient contents according to treatment (α=0.05). The findings demonstrated that fresh produce loses vitamins upon refrigerated storage over time, while their frozen counterparts retain these nutrients equally so or better. The consumers’ assumption that fresh food has significantly greater nutritional value than its frozen counterpart is misplaced. INDEX WORDS: Fresh Fruits and Vegetables, Frozen Fruits and Vegetables, Nutrients, Vitamin C, Vitamin A, Food Folate. SELECTED NUTRIENT ANALYSES OF FRESH, FRESH-STORED, AND FROZEN FRUITS AND VEGETABLES by LINSHAN LI B.E., Shanghai Ocean University, China, 2010 A Thesis Submitted to the Graduate Faculty of The University of Georgia in Partial Fulfillment of the Requirements for the Degree MASTER OF SCIENCE ATHENS, GEORGIA 2013 © 2013 Linshan Li All Rights Reserved SELECTED NUTRIENT ANALYSES OF FRESH, FRESH-STORED, AND FROZEN FRUITS AND VEGETABLES by LINSHAN LI Major Professor: Ronald B.
    [Show full text]
  • Freezing Fruits and Vegetables
    A PACIFIC NORTHWEST EXTENSION PUBLICATION Freezing Fruits and Vegetables Tonya Johnson and Jeanne Brandt reezing is one of the simplest and least time- consuming methods of food preservation. Freezing fruits FUnder optimal conditions, freezing is (See chart on pages 8–9 for specific directions.) the best form of food preservation in terms of • Select fully ripe fruit that is not soft or retaining nutrients, flavor, and texture. mushy. Most fruit has the best flavor, color, Freezing does not kill most microorganisms and food value if it has ripened on the tree (except trichinae and fish parasites); it just puts or vine. them to sleep. Therefore, it is important to handle • Carefully wash fruit in cool, running water. foods safely prior to freezing and when defrosting. Do not let fruit stand in water. Sort fruit, Always wash your hands, surfaces, cutting boards, trim, and discard parts that are green, and knives before preparing foods for freezing. bruised, or insect damaged. For best quality, follow directions carefully. • Peel, trim, pit, and slice fruit as directed. Color, flavor, and nutritive value can be affected • Prepare fruit for freezing by packing with or by the freshness of the produce selected, method without sugar (or syrup). Use ascorbic acid of preparation and packaging, and conditions of to retard browning of light-colored fruit. freezing. (See “Methods of freezing,” page 2.) • Pack prepared fruit in suitable containers as For best quality directed. • Freeze fruits and vegetables when they are • Store in freezer as directed. at peak ripeness. • To serve, thaw fruit in the refrigerator, under • Freeze fruits and vegetables in small, made-for- cool running water, or in the microwave (if freezer packaging (smaller sizes freeze faster).
    [Show full text]
  • The Food Keeper: a Consumer Guide to Food Quality & Safe Handling
    the S upermarkets stock an amazing array of fresh, frozen and prepared foods. After selecting these perishable food items, it’s up to you to take care A Consumer Guide to Food Quality & Safe Handling of them properly. The Food Keeper is designed to help you shop for groceries and handle food products carefully, and safely, from the store to the table. • Begin your grocery shopping by selecting shelf-stable items such as canned goods, www.fightbac.org chips and soft drinks. Make sure the containers are intact. Cans should not be bulging, leaking or dented on the seam or rim. Lids must be secure. Plastic or paper packaging shouldn’t be torn. Developed by • Select refrigerated and frozen foods and hot Food Marketing Institute deli items last – right before checkout. 655 15th Street, NW, Suite 700 • Don’t choose meat, fish, poultry or dairy Washington, DC 20005 products that feel warm to the touch or have (202) 452-8444 a damaged or torn package. If a package Web site: www.fmi.org/consumer begins to leak, wrap it in plastic bags. • Choose only pasteurized dairy products and with refrigerated eggs that are not cracked or Cornell University dirty. Institute of Food Science • Check “sell-by” and “use-by” dates on Cornell Cooperative Extension packages. (607) 255-3262 Web site: http://foodscience.cals.cornell.edu/ Once you purchase food, take it directly home. If this is not possible, keep a cooler in the car to transport cold perishable items. Immediately Call USDA’s Meat and Poultry Hotline toll free at: put perishables into the refrigerator or freezer.
    [Show full text]
  • Freezing and Food Safety
    United States Department of Agriculture Food Safety and Inspection Service Food Safety Information USDA Photo USDA PhotoDisc Freezing and Food Safety oods in the freezer — are they safe? Every year, thousands of callers to the USDA Meat and Poultry Hotline Faren’t sure about the safety of items stored in their own home freezers. The confusion seems to be based on the fact that few people understand how freezing protects food. Here is some information on how to freeze food safely and how long to keep it. What Can You Freeze? You can freeze almost any food. Some exceptions are canned food or eggs in shells. However, once the food (such as a ham) is out of the can, you may freeze it. Being able to freeze food and being pleased with the quality after defrosting are two different things. Some foods simply don’t freeze well. Examples are mayonnaise, cream sauce and lettuce. Raw meat and poultry maintain their quality longer than their cooked counterparts because moisture is lost during cooking. Is Frozen Food Safe? Food stored constantly at 0 °F will always be safe. Only the quality suffers with lengthy freezer storage. Freezing keeps food safe by slowing the movement of molecules, causing microbes to enter a dormant stage. Freezing preserves food for extended periods because it prevents the growth of microorganisms that cause both food spoilage and foodborne illness. Does Freezing Destroy Freezing to 0 °F inactivates any microbes — bacteria, yeasts and molds - - Bacteria & Parasites? present in food. Once thawed, however, these microbes can again become active, multiplying under the right conditions to levels that can lead to foodborne illness.
    [Show full text]
  • Food Freezing Guide
    FN403 (Revised) Food Freezing Guide Julie Garden-Robinson, Ph.D., R.D., L.R.D. Food and Nutrition Specialist North Dakota State University, Fargo, North Dakota Reviewed February 2019 Contents Introduction .......................... 3 Factors Affecting Quality ...............3-4 Loading the Freezer .................... 5 Freezer Inventory ...................... 5 Thawing Foods ....................... 5 What If The Freezer Stops? .............5-6 Foods That Do Not Freeze Well ..........6-7 Freezing Vegetables ..................7-12 Freezing Fruits .....................12-20 Freezing Prepared Foods .............. 20 Freezing Animal Products ............20-25 Extra Hints and Additional Foods .......25-26 Suggested Storage Time .............27-28 Freezing Prepared Foods ............29-36 2 NDSU Extension www.ag.ndsu.edu/food ■ Introduction Freezing is one of the easiest, quickest, most versatile Air and most convenient methods of preserving foods. Oxygen in the air may cause flavor and color changes Properly frozen foods maintain more of their original if the food is improperly packaged. color, flavor and texture and generally more of their nutrients than foods preserved by other methods. Microorganisms Good freezer management is important. The following Microorganisms do not grow at freezer temperature, but tips will help you get the most of your freezer dollar. most are not destroyed and will multiply as quickly as ever • Place your freezer in a cool, dry area where the when the frozen food is thawed and allowed to stand at temperature is constant. room temperature. • Keep your freezer at least ¾ full for efficient operation. • Continue to use and replace foods. Do not simply Ice Crystals store them. The formation of small ice crystals during freezing is • Open the freezer door as rarely as possible.
    [Show full text]
  • 4JJ01PB: Freezing Fruits and Berries
    4JJ-01PB C O O P E R A T I V E E X T E N S I O N S E R V I C E Freezing Fruits & Berries by Sue Burrier, former Extension Foods & Nutrition Specialist, and Anna B. Lucas, Extension Program Specialist for 4H; revised by Paula R. May, M.S., R.D., Nutrition Consultant Freezing is an easy way to preserve foods. It preserves food by stopping the growth of bacteria, mold, and yeast. Foods correctly frozen Introduction maintain excellent color, flavor, texture, and food value. Frozen berries and fruits are delicious as a snack or to use in preparing other dishes. You will learn to: • identify the kinds of fruits and berries that can be frozen • identify equipment needed for freezing and how to use each item • plan how many packages of fruits and berries to freeze for your family • freeze different kinds of fruits and berries by the syrup, sugar pack, and dry pack methods • label each container with all suggested information • use the freezer to prepare fun snack foods Also plan to: • give a demonstration showing something you have learned in this project • keep a complete record of your freezing project Fruits and berries are an important part of a healthy eating plan. They provide vitamins A and C and are low in fat. By freezing fruits and Nutrition berries, you add variety and balance to your diet all year long. Answer these questions about the Food Guide Pyramid: A Guide to Daily Food Choices. Facts 1. Do you eat at least five servings of fruits and vegetables every day? 2.
    [Show full text]
  • Freezing Fruit Basics
    Freezing Fruit Basics Guide E-321 Revised by Nancy C. Flores and Cindy Schlenker Davies1 Cooperative Extension Service • College of Agricultural, Consumer and Environmental Sciences You can enjoy the taste of summer fruit during the fall and winter if you pick and freeze the fruit when it’s young and tender. Freezing is an economical, simple way to preserve large quantities of fruit. PREPARING FRUIT FOR FREEZING Bacterial contamination can occur during fruit prepara- tion. Clean all equipment and working surfaces before use. Wash hands thoroughly with soap and water before starting process. Only prepare as much fruit as you can handle in a time period that doesn’t result in degradation of the fruit. Wash fruit thoroughly. Fill sink basin or deep con- tainer with cool tap water, and lightly scrub fruit with a brush to remove heavy soil and debris. Use a colander to lift fruit out of the water to prevent soil from being re- deposited. Many fruits are peeled before further process- ing by submerging fruit in boiling water for 30–45 sec- onds and cooling immediately in ice water. Skins should come off easily. Drain and towel dry. Cut fruit and remove pits or seeds. To prevent darkening, treat white (© Alena Brozova | Dreamstime.com) and light-colored fruit (apples, pears, peaches, nectar- ines, apricots) by dipping in a solution of ascorbic acid. ment, as well as protect against freezer burn that is a Available in powdered form and often mixed with sugar, result of moisture loss. ascorbic acid can be purchased from pharmacies and The process of freezing involves freezing the water in supermarkets along with other food preservation equip- the cellular spaces of fruit tissue.
    [Show full text]