U.S. patent application number 17/022485 was filed with the patent office on 2020-12-31 for bloom-resistant barrier food packaging.
The applicant listed for this patent is DAWN FOOD PRODUCTS, INC.. Invention is credited to Rolando Jesus ALANIS VILLARREAL, Juan Gabriel GONZALES JUAREZ, Miles Elton JONES, Jane L. KUTNER, Julio Alberto TORRES SAN JUAN.
Application Number | 20200404930 17/022485 |
Document ID | / |
Family ID | 1000005090472 |
Filed Date | 2020-12-31 |
United States Patent
Application |
20200404930 |
Kind Code |
A1 |
TORRES SAN JUAN; Julio Alberto ;
et al. |
December 31, 2020 |
BLOOM-RESISTANT BARRIER FOOD PACKAGING
Abstract
A bloom-resistant method of freezing and packaging a fresh food
product.
Inventors: |
TORRES SAN JUAN; Julio Alberto;
(Denver, CO) ; KUTNER; Jane L.; (Denver, CO)
; GONZALES JUAREZ; Juan Gabriel; (Guadalupe, MX) ;
JONES; Miles Elton; (Clarklake, MI) ; ALANIS
VILLARREAL; Rolando Jesus; (Guadalupe, MX) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
DAWN FOOD PRODUCTS, INC. |
Jackson |
MI |
US |
|
|
Family ID: |
1000005090472 |
Appl. No.: |
17/022485 |
Filed: |
September 16, 2020 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
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14652350 |
Jun 15, 2015 |
10785986 |
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PCT/US13/76859 |
Dec 20, 2013 |
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17022485 |
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61740747 |
Dec 21, 2012 |
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Current U.S.
Class: |
1/1 |
Current CPC
Class: |
A23L 3/364 20130101;
A21D 13/60 20170101; A21D 15/02 20130101; A21D 13/80 20170101 |
International
Class: |
A21D 15/02 20060101
A21D015/02; A23L 3/36 20060101 A23L003/36; A21D 13/80 20060101
A21D013/80; A21D 13/60 20060101 A21D013/60 |
Claims
1.-8. (canceled)
9. A bloom-resistant frozen doughnut wrapped in a packaging
material, comprising: one or more frozen doughnuts packaged in a
primary container and having a water flux ranging from 0.1 g/day to
3 g/day, wherein the one or more frozen doughnuts undergo a dwell
time of 15 to 45 minutes in a spiral freezer having an air
temperature ranging from -17.degree. C. to -34.degree. C. and a
relative humidity of 80%, a plurality of primary containers
comprising the one or more frozen doughnuts wrapped in a
water-vapor permeable packaging material having a water flux
ranging from 1 g/day to 20 g/day, and a sealed master container
comprising the plurality of primary containers that is frozen
indefinitely in a static freezer having an air temperature ranging
from -10.degree. C. to -20.degree. C. and a relative humidity of
80%.
10. The bloom-resistant frozen doughnut of claim 9, wherein the one
or more frozen doughnuts are frosted.
11. The bloom-resistant frozen doughnut of claim 9, wherein the one
or more frozen doughnuts are yeast doughnuts.
12. The bloom-resistant frozen doughnut of claim 9, wherein the one
or more frozen doughnuts are cake doughnuts.
13. The bloom-resistant frozen doughnut of claim 9, wherein the
water-vapor permeable packaging material has a water flux ranging
from 1 g/day to 7 g/day.
14. The bloom-resistant frozen doughnut of claim 9, wherein the
water-vapor permeable packaging material has a water vapor
transmission rate ranging from 20 g/m.sup.2/day to 60
g/m.sup.2/day.
15. The bloom-resistant frozen doughnut of claim 9, wherein the
water flux of the one or more frozen doughnuts is about 0.3
g/day.
16. The bloom-resistant frozen doughnut of claim 9, wherein the
water-vapor permeable packaging material has a water vapor
transmission rate ranging from 20 g/m.sup.2/day to 60 g/m.sup.2/day
and a water flux ranging from 1 g/day to 7 g/day.
17. The bloom-resistant frozen doughnut of claim 9, wherein the one
or more frozen doughnuts have a water vapor transmission rate
ranging from 1 g/m.sup.2/day to 30 g/m.sup.2/day.
18. The bloom-resistant frozen doughnut of claim 17, wherein the
water flux of the frozen doughnuts is about 0.3 g/day.
19. The bloom-resistant frozen doughnut of claim 9, wherein the
time until bloom formation is observed is extended.
20. The bloom-resistant frozen doughnut of claim 19, wherein the
time until bloom formation is observed is extended compared to
other doughnuts.
21. The bloom-resistant frozen doughnut of claim 20, wherein the
time until bloom formation is observed is extended compared to
frozen doughnuts wrapped in the water-vapor permeable material and
only frozen in a static freezer having an air temperature of
-10.degree. C. and -20.degree. C. and a relative humidity of 80%
and compared to frozen doughnuts wrapped in a second water-vapor
permeable material comprising a water flux ranging from 40 g/day to
80 g/day and only frozen in a spiral freezer that has an air
temperature ranging from -17.degree. C. to -34.degree. C. and a
relative humidity of 80%.
22. The bloom-resistant frozen doughnut of claim 21, wherein the
time until bloom formation is observed is extended by 128 days
compared to frozen doughnuts wrapped in the water-vapor permeable
material and only frozen in a static freezer having an air
temperature of -10.degree. C. and -20.degree. C. and a relative
humidity of 80% and is extended by 132 days compared to frozen
doughnuts wrapped in a second water-vapor permeable material
comprising a water flux ranging from 40 g/day to 80 g/day and only
frozen in a spiral freezer that has an air temperature ranging from
-17.degree. C. to -34.degree. C. and a relative humidity of 80%.
Description
CROSS-REFERENCE TO RELATED APPLICATIONS
[0001] This application claims priority under 35 U.S.C. .sctn.
119(e) to U.S. Provisional Application Ser. No. 61/740,747 filed
Dec. 21, 2012. The disclosure of which is incorporated herein by
reference.
TECHNICAL FIELD
[0002] The present disclosure relates to methods of freezing and
packaging frozen food products to inhibit moisture migration and
bloom formation.
BACKGROUND
[0003] Blooms on frozen food products, and in particular, frozen
frosted bakery products appear as white eruptions on the surface of
the food. This disclosure is directed to address this problem and
particularly relates to methods for inhibiting bloom formation and
moisture migration in frozen frosted bakery products. More
specifically, the disclosure relates to methods of freezing a fresh
food product and packaging a frozen food product within a
protective packaging material to inhibit bloom. The resulting
inhibition of moisture migration and bloom formation extends the
food product's shelf life and enhances the commercial value of
bakery products.
BRIEF DESCRIPTION OF THE DRAWINGS
[0004] The present disclosure will now be described by way of
example in greater detail with reference to the attached figures,
in which:
[0005] FIG. 1 is a graph that shows the moisture loss of fresh and
frozen frosted yeast doughnuts under different atmospheric
conditions.
[0006] FIG. 2 is a chart that shows the time necessary for bloom
formation to be observed on frozen frosted yeast doughnuts under
different atmospheric conditions.
DETAILED DESCRIPTION OF THE INVENTION
[0007] Bloom formation in frozen foods is primarily due to moisture
migration into or out of the food product. Moisture migration in
frozen foods may occur when a temperature gradient is created
within the food product, often due to the freezing process.
Moisture migration in frozen food products manifests in several
forms including moisture loss by sublimation, moisture absorption
and redistribution in food components, or recrystallization of ice
due to drip loss during thawing.
[0008] In the case of frozen food products, blooming primarily
occurs as the result of moisture migrating between different
components of the frozen food product or between the frozen food
product and the atmosphere. For example, in a frozen frosted bakery
product such as a frozen frosted yeast doughnut, moisture can
migrate from the doughnut to the frosting to produce bloom
formation on the surface of the frosting. While the blooms do not
create any health risk or significantly influence the taste or
texture of the bakery product, their appearance tends to make the
product unappetizing.
[0009] Similarly, temperature fluctuations created by the freezing
or storage process can result in moisture migration between a
frozen food product and the atmosphere. When the atmospheric
temperatures decrease, moisture within the frozen food product
migrates toward its surface or into the atmosphere. Conversely,
when environmental or atmospheric temperatures increase, moisture
can migrate toward and be absorbed into the frozen food product
surface without protective packaging to prevent moisture migration,
the moisture in the frozen food product and the moisture in the
atmosphere will equilibrate causing hydration of, for example,
sugar crystals resulting in bloom.
[0010] As indicated above, frozen frosted bakery goods can be
affected by relative humidity of their environmental surroundings,
water activity within the food product, and moisture content which
are major factors in determining the shelf life longevity and
propensity for bloom formation of a food product. For example, the
relative humidity of a food production environment is the amount of
water vapor in the air compared to the amount of water required to
saturate the air at a particular temperature or water vapor
pressure. When the water vapor and temperature of the air in a food
production or handling facility are at equilibrium with the water
vapor and temperature of the food products contained therein, the
Equilibrium Relative Humidity has been reached. The Equilibrium
Relative Humidity (ERH) can be described as a percentage, but is
most often expressed as a fraction or a decimal number.
[0011] When applied to food products and packaging, the Water
Activity is the ratio of water vapor pressure of a food product to
the water vapor pressure of pure water under the same conditions.
The Water Activity (A.sub.w) is often expressed as a fraction or
decimal number ranging from 0.0 (bone dry) to 1.0 (pure water). The
higher the A.sub.w of a food product, the more likely mold and
microorganisms will develop on or within the product. Therefore,
the FDA has established a maximum 0.85 A.sub.w parameter for
shelf-safe bakery products. The Water Activity of a food product is
also equal to the Equilibrium Relative Humidity (ERH) of air
surrounding the food product in a sealed chamber. Thus, a food
product with a water activity of 0.8 would also have an Equilibrium
Relative Humidity of 0.8 or 80%.
[0012] The moisture content which relates to the Water Vapor
Transmission Rate of a food product is the measure of the passage
of moisture or water vapor through the food product at a specified
condition of temperature and relative humidity. Therefore, the
lower the Water Vapor Transmission Rate (WVTR), the greater the
protection against moisture migration. The WVTR of a food product
is defined by the quotient of the average moisture loss per day (M)
in grams (g) divided by the product of the surface area of the food
product (FSA) in meters squared (m.sup.2) and the number of days
tested (#), as shown:
WVTR=M (g)/[FSA (m.sup.2)*# of Days tested
[0013] The Water Flux of a food product is the rate of water flow
per unit area of the food product and is dependent on the WVTR. In
fact, the Water Flux (WFlux) is defined by the product of the WVTR,
the surface area of a primary packaging container (PSA), and the
difference in Equilibrium Relative Humidity (ERH), as shown:
WFlux=WVTR*PSA*(ERH1-ERH2)
Once known, the water flux of a particular food product may help
determine and/or predict the timeframe for total loss of water
content, expectation of bloom formation, and the shelf life
longevity of the product. Further, when the water flux of a food
product is known, it may be applied to select a food product
packaging material that will protect the food product from moisture
migration. To have a protective effect against moisture migration,
the selected packaging material must have a close or lower water
flux than the water flux of the food product.
[0014] While it should be understood that the invention disclosed
herein may be used with any bakery product which will benefit from
the contents of this disclosure, the following discussion is
directed to yeast doughnuts. In particular, to show the application
of the WVTR and WFlux on product packaging selection in order to
protect food products from moisture migration, yeast doughnuts were
produced, frosted, and sealed within a primary packaging container
that had a primary surface area (PSA). The primary package of
doughnuts was transported to an overwrap station and wrapped in a
water vapor permeable material to create a master container. The
master container was stored in a holding room or chamber having
three, independent atmospheric conditions; 1) ambient or room
temperature, 2) slow or case freezing, and 3) quick or blast
freezing. Select doughnuts were exposed to one of the three
atmospheric conditions and were weight tracked to determine their
moisture loss over five days.
[0015] As previously described, primary packaging containers of
fresh frosted yeast doughnuts were wrapped with a water vapor
permeable material and packaged in a master container. The master
container was indefinitely held in an ambient room having air
temperatures that ranged from about 16.degree. C. to about
21.degree. C. The relative humidity of the ambient room was about
60% (i.e., 0.6 A.sub.w or ERH) and the dew point temperature was
about 4.degree. C. to about 10.degree. C. The moisture loss of the
doughnuts in the ambient room was tracked over five days.
[0016] As shown in FIG. 1, the total moisture lost from the fresh
yeast doughnuts over the five-day experiment was 44%. The average
moisture loss per day of the fresh frosted yeast doughnuts was 3
grams (g). The surface area of the yeast doughnuts and the primary
packaging material remained constant throughout the experiment and
was about 0.006 meters squared (m.sup.2) and about 0.123 m.sup.2,
respectively. The Water Vapor Transmission Rate (WVTR) for the
fresh frosted yeast doughnuts at ambient or room temperatures (RT)
was determined to be 100 g/m.sup.2/day according to the
following:
WVTR.sub.RT=3 g/(0.006 m.sup.2*5 days)=100 g/m.sup.2day
Based on the WVTR of the yeast doughnuts at ambient temperatures,
the baseline water flux of the fresh frosted yeast doughnut at any
atmospheric condition was determined to be 7.38 g/day according to
the following:
WFlux.sub.RT=100 g/m.sup.2/day*0.123 m.sup.2*0.6=7.38 g/day
[0017] At a moisture loss rate of 7.38 g/day, a packaged, fresh
frosted yeast doughnut is expected to lose its total free water
content of about 20 g within 2.7 days. Consequently, 2.7 days also
defines the expected shelf life of the fresh frosted yeast doughnut
at ambient conditions.
[0018] Additional fresh frosted yeast doughnuts were wrapped in a
primary package and packaged in a master container. The doughnuts
within the master container were held and slow-frozen in a static
or case freezer whose air temperature was about -10.degree. C. to
about -20.degree. C. and had an 80% relative humidity (i.e., 0.8
A.sub.w or ERH). The slow freezing dwell time, or time the
doughnuts were held in the holding room to freeze, ranged from
about 24 hours to about 48 hours. After frozen, the doughnuts were
indefinitely held in the static or case freezer at the same
atmospheric conditions. The moisture loss of the doughnuts was
tracked over five days.
[0019] As shown in FIG. 1, the total moisture lost from the
slow-frozen yeast doughnuts over the five-day experiment was 19%.
The average moisture loss per day of the slow-frozen frosted yeast
doughnut was 0.84 g. The surface area of the yeast doughnut
remained about 0.006 m.sup.2 while the surface area of the primary
packaging held constant at about 0.123 m.sup.2. The Water Vapor
Transmission Rate (WVTR) for the slow-frozen frosted yeast doughnut
(SF) was determined to be 28 g/m.sup.2/day according to the
following:
WVTR.sub.SF=0.84 g/(0.006 m.sup.2*5 days)=28 g/m.sup.2day
Based on the WVTR of the yeast doughnuts at slow-freezing
temperatures, the water flux of the packaged, slow-frozen frosted
yeast doughnut at any atmospheric condition was determined to be
2.75 g/day according to the following:
WFlux.sub.SF=28 g/m.sup.2/day*0.123 m.sup.2*0.8=2.75 g/day
[0020] At a moisture loss rate of 2.75 g/day, a slow-frozen frosted
yeast doughnut is expected to lose its total free water content of
20 g within 7.3 days. Consequently, 7.3 days also could define the
expected shelf life of the slow frozen frosted yeast doughnut.
[0021] A final group of fresh frosted yeast doughnuts were
individually frozen in a blast spiral freezer. The blast spiral
freezer had an air temperature of about -17.degree. C. to about
-34.degree. C. and a relative humidity of 80% (i.e., 0.8 A.sub.w or
ERH). The blast freezing dwell time was about 15 minutes to about
45 minutes. The individual frozen frosted yeast doughnuts were then
packaged in primary packages. Primary packages comprise variable
sizes to accommodate different numbers of doughnuts. For example,
primary packages to house a single, few, or a half dozen doughnuts
had significantly smaller surface areas than primary packages built
to house a couple dozens, several dozens, or hundreds of doughnuts
The primary packages were each wrapped in water-vapor permeable
material to create a master container. After quick freezing and
packaging, the doughnuts within the master container were held in a
static freezer. The static freezer had a temperature of about
-10.degree. C. to about -20.degree. C. and a relative humidity of
80% (i.e., 0.8 A.sub.w or ERH). The moisture loss of the doughnuts
was tracked over five days.
[0022] Referring back to FIG. 1, the total moisture lost from the
quick-frozen yeast doughnuts over the five-day experiment was 9%.
The average moisture loss per day of the quick-frozen frosted yeast
doughnut was 0.09 g. The surface area of the yeast doughnut was
held constant at about 0.006 m.sup.2 while the surface area of the
primary packaging remained 0.123 m.sup.2. The Water Vapor
Transmission Rate (WVTR) for the quick-frozen frosted yeast
doughnut (QF) at room temperature was determined to be 3
g/m.sup.2/day according to the following:
WVTR.sub.QF=0.09 g/(0.006 m.sup.2*5 days)=3 g/m.sup.2day
Based on the WVTR of the yeast doughnuts at quick-freezing
temperatures, the water flux of the packaged, quick-frozen frosted
yeast doughnut at any atmospheric condition was determined to be
2.75 g/day according to the following:
WFlux.sub.QF=3 g/m.sup.2/day*0.123 m.sup.2*0.8=0.30 g/day
[0023] At a moisture loss rate of 0.3 g/day, a quick-frozen frosted
yeast doughnut is expected to lose its total free water content of
20 g within 66.6 days. Consequently, 66.6 days also could define
the expected shelf life of the quick-frozen frosted yeast
doughnut.
[0024] As FIG. 1 shows, slow- or quick-freezing the fresh frosted
yeast doughnuts, reduces the moisture lost from the doughnuts over
a time course of five days. In fact, the daily moisture loss was
reduced by 35%; from 7.38 g/day in the fresh doughnuts held at
ambient temperatures, down to 2.75 g/day when the doughnuts were
slow-frozen, to as low as 0.3 g/day when the doughnuts were
quick-frozen. Thus, FIG. 1 shows that change in atmospheric and/or
environmental conditions, such as temperature and humidity, have a
significant inhibitory effect on the moisture migration (e.g.,
moisture loss) from food products such as, frozen frosted yeast
doughnuts. More specifically, decreasing the short- and/or
long-term holding temperatures of yeast doughnuts, even when the
relative humidity is increased (e.g., from 60% at ambient
temperatures to 80% at freezing temperatures), has a significant
inhibitory affect on food product moisture migration that should
also play a role in inhibiting bloom formation.
[0025] As illustrated below the water flux of frozen frosted yeast
doughnuts held at slow-freezing and quick-freezing environmental
conditions was determined. The doughnut's water flux was then
applied to the selection of specific packaging materials.
ILLUSTRATIVE EXAMPLES
[0026] With respect to the selection of product packaging for the
protection of food products from bloom formation, yeast doughnuts
were produced, frosted, frozen, and sealed within a primary
packaging container. All yeast doughnuts (YD) used in Examples 1-3
had a water vapor transmission rate (WVTR.sub.YD) of about
g/m.sup.2/day to about 30 g/m.sup.2/day and a water flux
(WFlux.sub.YD) of about 0.1 g/day to about 3 g/day.
[0027] Multiple primary packages of doughnuts were collectively
wrapped in water vapor permeable packaging materials to create a
master container. For example, Packaging Material 1 (P1) was water
vapor permeable and had a WVTR (WVTR.sub.P1) of about 200 g/m2/day
to about 800 g/m2/day and a Water Flux (WFlux.sub.P1) of about 60
g/day to about 80 g/day. Packaging Material 2 (P2) was water vapor
permeable and had a WVTR (WVTR.sub.P2) of about 20 g/m2/day to
about 60 g/m2/day and a Water Flux (WFlux.sub.P2) of about 1 g/day
to about 7 g/day.
[0028] Doughnuts in the primary package were wrapped and further
packaged into a master container. A master container of doughnuts
was stored in a holding room or chamber and exposed to one of two
atmospheric conditions: 1) slow or case freezing or 2) quick or
blast freezing. As previously described, both slow- and
quick-freezers were maintained at about 80% relative humidity.
However, slow-freezing in a static or case freezer occurred at air
temperatures ranging from about -10.degree. C. to about -20.degree.
C., while quick-freezing occurred in a blast freezer at air
temperatures ranging from about -17.degree. C. to about -34'C.
[0029] As discussed above, the occurrence of bloom on the surface
of the doughnut appears as a white eruption or crystal. The bloom
rate was measured using a visual timeline inspection of the
doughnuts in their respective frozen process; the results were
recorded.
Example 1
[0030] This example demonstrates that higher Water Vapor
Transmission Rates (WVTR) and Water Fluxes (WFlux) of the packaging
material as compared to the food product, results in shorter time
until blooms are observed. Here, quick frozen yeast doughnuts (YD)
contained within their primary packaging container was wrapped in a
first packaging material. A first packaging material (P1) had a
WVTR.sub.P1 of about 200 g/m.sup.2/day to about 800 g/m.sup.2/day
and a WFlux.sub.P1 of about 40 g/day to about 80 g/day. As shown in
FIG. 2, white bloom eruptions were visible on yeast doughnuts from
Example 1 after about 17 days inside the static freezer.
Example 2
[0031] This example demonstrates that lower Water Vapor
Transmission Rates (WVTR) and Water Fluxes (WFlux) of the packaging
material as compared to the food product, results in shorter time
until blooms are observed. Here, yeast doughnuts (YD) contained
within their primary container were wrapped in a second packaging
material and then slow-frozen, rather than quick-frozen as
described in Example 1. A second packaging material (P2) had a
WVTR.sub.P2 of about 20 g/m.sup.2/day to about 60 g/m.sup.2/day and
a WFlux.sub.P2 of about 1 g/day to about 20 g/day.
[0032] As shown in FIG. 2, white bloom eruptions were visible on
yeast doughnuts from Example 2 after about 21 days inside the
static or case freezer. Thus, slow-freezing yeast doughnuts wrapped
in a second packaging material that had a lower WVTR and WFlux than
the first packaging material, resulted in inhibition of bloom
formation for only 4 days longer than the quick frozen yeast
doughnuts wrapped in the first packaging material as described in
Example 1.
Example 3
[0033] This example demonstrates that lower Water Vapor
Transmission Rates (WVTR) and Water Fluxes (WFlux) of the packaging
material as compared to the food product, results in longer time
until blooms are observed. Here, the quick frozen yeast doughnuts
(YD) were packed in the primary package and wrapped in the second
packaging material and then placed in the static freezer as in
Example 1, rather than slow-frozen as described in Example 2. The
second packaging material (P2) described in Example 2, having the
same WVTR.sub.P2 and WFlux.sub.P2, was also used in Example 3.
[0034] As shown in FIG. 2, white bloom eruptions were visible on
yeast doughnuts from Example 3 after about 149 days inside the
static freezer. Therefore, quick-freezing the yeast doughnuts
wrapped in P2, results in significant inhibition of bloom
formation. In fact, compared to the quick-frozen yeast doughnuts
wrapped in P1 (Example 1) or the slow-frozen yeast doughnuts
wrapped in P2 (Example 2), quick-freezing the yeast doughnuts
wrapped in P2 as described in Example 3 extended the time to bloom
observation by as much as 700%-875% (see FIG. 2).
[0035] Further, FIG. 2 shows it takes 17 days until bloom
observation in the Example 1 quick-frozen yeast doughnuts wrapped
in P1 as compared to the 149 days until bloom observation in the
Example 3 quick-frozen yeast doughnuts wrapped in P2. Accordingly,
the difference in packaging material is primarily responsible for
the significant difference in the anti-bloom protective effect.
However, when the 21 days until bloom observation resulting from
the Example 2 slow-frozen yeast doughnuts wrapped in P2 is compared
to the 149 days until bloom observation of the Example 3
quick-frozen yeast doughnuts also wrapped in P2, it becomes clear
that the significant inhibition of bloom formation observed in the
Example 3 doughnuts is not solely attributed to the packaging
material.
[0036] FIG. 2 makes clear that significant inhibition of bloom is
not solely dependent on the freezing process or the packaging
material, but is actually dependent on the quick-freezing process
being coupled or combined with a protective packaging material,
such as P2. In fact, it is only in Example 3 when both the
quick-freezing process is coupled with the protective wrap of the
P2 packaging material that significant protection from bloom of the
yeast doughnuts is observed.
[0037] It should be appreciated that the P2 packaging material was
specifically selected because its WVTR.sub.P2 and WFlux.sub.P2
(i.e., WVTR.sub.P2 of about 20 g/m.sup.2/day to about 60
g/m.sup.2/day and its WFlux.sub.P2 of about 1 g/day to about 20
g/day) partially overlapped and was thus, much closer to the
WVTR.sub.YD and WFlux.sub.YD of the yeast doughnut (i.e.,
WVTR.sub.YD of about 1 g/m.sup.2/day to about 30 g/m.sup.2/day and
a water flux WFlux.sub.YD of about 0.1 g/day to about 3 g/day) as
compared to the WVTR.sub.P1 and WFlux.sub.P1 of the P1 packaging
material (i.e., WVTR.sub.P1 of about 200 g/m.sup.2/day to about 800
g/m.sup.2/day and a WFlux.sub.P1 of about 40 g/day to about 80
g/day). This data confirms that a packaging material having a water
flux whose range overlaps, is equal to, or less than the water flux
of the food product to be packaged is an effective criterion to
appropriately select a protective packaging material.
[0038] Further, by using water flux as a criterion to select
packaging material possessing protective properties and coupling
that packaging material with a quick-freezing process, significant
inhibition of moisture migration and bloom formation results (see
FIG. 2). The resulting protection inhibiting bloom will increase
the shelf life longevity of frozen food products, such as frozen
frosted yeast doughnuts, and ultimately increase their commercial
retail value.
[0039] It is intended that the scope of the present methods be
defined by the following claims. However, it must be understood
that this disclosure may be practiced otherwise than is
specifically explained and illustrated without departing from its
spirit or scope. It should be understood by those skilled in the
art that various alternatives to the embodiments described herein
may be employed in practicing the claims without departing from the
spirit and scope as defined in the following claims.
* * * * *