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2. Food storage container - Wikipedia

   en.wikipedia.org/wiki/Food_storage_container

   Wherever food is harvested, manufactured or distributed there is a need for containers to enable the food to travel securely and in good condition to the shop, warehouse or distribution depot. For many foods, especially those in their own individual containers such as canned vegetables, the common container is the corrugated fiberboard box ...

3. Food storage - Wikipedia

   en.wikipedia.org/wiki/Food_storage

   Food frozen at −18 °C (0 °F) 0 °F and below may be preserved almost indefinitely although the quality of the food is likely to deteriorate over time. The United States Department of Agriculture, Food Safety and Inspection Service publishes a chart showing the suggested freezer storage time for common foods. [7]

4. Vacuum packing - Wikipedia

   en.wikipedia.org/wiki/Vacuum_packing

   When foods are frozen without preparation, freezer burn can occur. [citation needed] It happens when the surface of the food is dehydrated, and this leads to a dried and leathery appearance. Freezer burn also changes the flavor and texture of foods. Vacuum packing reduces freezer burn by preventing the food from exposure to the cold, dry air.

5. Plastic container - Wikipedia

   en.wikipedia.org/wiki/Plastic_container

   Food storage nowadays relies mainly on plastic food storage containers. A basic but important distinction is between single-use / disposable and multi-use / durable containers. The former makes up a notable portion of the global plastic waste (e.g. toothpaste tubs, food delivery foam containers, most plastic bottles, etc.).

6. Food bank adds freezer to pantry - AOL

   www.aol.com/news/food-bank-adds-freezer-pantry...

   Earlier this month, the organization that has provided food to more than 2.4 million people across five counties achieved a new level of cool — a 1,056 square-feet freezer, which allows it to ...

7. Frozen food - Wikipedia

   en.wikipedia.org/wiki/Frozen_food

   Food is placed into freezing rooms where the air is cold. Air is either forced ("blasted") onto the food or left static. This setup allows large chunks of food (usually meat or fish) to be more easily processed compared to other methods, but is quite slow. Belt freezers simply put a conveyor belt inside a cold room.