.

The major groups of commercially frozen foods

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. are as follows: • fruits (strawberries, oranges, raspberries) either whole or
pureed, or as juice concentrates • vegetables (peas, green beans, sweet corn,
spinach, and potatoes) • fish fillets and sea foods (cod, plaice, shrimps and crab
meat) including fish fingers, fish cakes or prepared dishes with an accompanying
sauce • meats (beef, lamb, poultry) as carcasses, boxed joints or cubes, and
meat products (sausages, beefburgers, reformed steaks) • baked goods (bread,
cakes, fruit and meat pies) • prepared foods (pizzas, desserts, ice cream,
complete meals and cook–freeze dishes).
. 62. Packaging  Food is packaged for many purposes.  Some reasons are : 
containment for shipping, dispensing, unitizing in to appropriate sizes, improving
the usefulness,  protect from microbial contamination, physical dirt, insect
invasion, light exposure, flavor pickup, flavor loss, moisture pickup, moisture loss
and physical abuse  Food is packaged in metal cans, glass & plastic bottles,
paper & paper board, wide variety of plastic & metallic films and combinations of
these  Packaging is done by continuous automatic machines at a speed of 1000
units per min  The container forming is dependent on the type of the food