Handling of frozen food products and dry food simultaneously

Abstract Frozen food products generally have high water content and low temperatures below 0°C. Dry food products have low water content and normal temperatures. When shopping, frozen products and dry food products are often purchased and carried together. The contrasting characteristics of these two products may have an unfavorable impact on dry products. Therefore, it is necessary to research and study the possibilities that will happen to dry food products if they are placed close to frozen products. The research was carried out by measuring the temperature and humidity of the air in dry food product packaging. The measurement results were plotted on a psychrometric chart to analyze the possibility of a decrease in temperature due to being placed with frozen products. Observation results showed that the air in hermetic packaging for dry food products has an absolute humidity of 3.2 g/kg and has the opportunity to condense if the temperature drops to -1.5°C. The air conditions in non-hermetic packaging of dry food products at a temperature of 25°C and humidity of 55% have an absolute humidity of 11 g/kg. The air will condense at a temperature of 15.5°C and will release 6 g/kg of water if the temperature drops to 4°C. The dew on the packaging can be absorbed by the dry product, thereby increasing the water content. Increasing water content will allow the growth of microorganisms that can damage the dry product. Frozen products should be placed away from dry products when handling them.