Bloom-resistant barrier food packaging

Abstract

A bloom-resistant method of freezing and packaging a fresh food product.

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° C. to −34° 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° C. to −20° 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 2 /day to 60 g/m 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 2 /day to 60 g/m 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 2 /day to 30 g/m 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° C. and −20° 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° C. to −34° 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° C. and −20° 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° C. to −34° C. and a relative humidity of 80%.