PRESS RELEASE

Freezer Burn on Fruit, Vegetables and Meat

   

 

Freezing fruit, vegetables, meat and other foods food sometimes leads to problems such as changes to taste, texture and appearance which make it look dull, unappealing or even unsaleable.  Many refrigerated foods, particularly meats, fish, pizzas and frozen meals, can form unsightly dry brown stains and fuzzy, greyish-white spots. 

These changes are mainly due to dehydration and oxidation as water and oxygen vapours permeate through the packaging. Versaperm's latest permeability meters allow you to measure and overcome these effects, together those caused by the manufacturing.

Foods are all very different and packaging that helps one food group can actually hinder in another.

Packaging must protect against freezer burn as well as extend a food's shelf life – and, sadly, the requirements from these can be contradictory.  Versaperm's equipment helps you make the choices that are best for your specific products.

Although most plasticised packaging is a good barrier against liquid water, some materials, such as cellulose, EVOH and PVOH, are so poor as a barrier against water vapour that they might just as well not be there at all!  This leads to freezer burn.  Surprisingly, even the manufacturing processes used to make the packaging can have a detrimental effect on performance, sometimes reducing it to a quarter of its original value.

Versaperm's equipment is versatile, fast, reliable and gives results that are accurate in the Parts Per Million (PPM) to Parts per Billion ranges.  It can be used to test virtually any type of packaging with, at most, minimal training. 

ENDS

Editorial Note: freezer burn colour changes result from chemical changes in the food's pigment and though undesirable, do not usually render food unsafe for consumption.  

 

Please send any sales enquiries to
Versaperm Ltd: 10 Rawcliffe House, Howarth Road, Maidenhead, Berkshire, SL6 1AP, UK,
e.mail: info@versaperm.com Web: www.versaperm.com
UK Tel: +44 (01628) 777668
USA Tel +1 (617) 855-7477

For Further Press Information please contact:
Gerry Palmer @ the Palmer & Rose Partnership
Tel 01494 637499 
e.mail gerry@palmer-rose.co.uk