| 主权项 |
1. A method of packaging bloom-resistant frozen food products, the method comprising:
receiving a fresh food product, the food product having a surface area and a mass of moisture loss over a period of time, freezing the fresh food product to create a frozen food product, storing the frozen food product in a holding chamber, the holding chamber having an equilibrium relative humidity, determining a water vapor transmission rate and a water flux of the frozen food product, obtaining a water vapor permeable material, the material having a water vapor transmission rate and a water flux, and packaging the frozen food product within the water vapor-permeable material, wherein the range of the water flux of the material overlaps, is equal to, or less than the range of the water flux of the frozen food product. |
