Wrapping Machinery 



Together with the advances in packaging materials research, 

 great strides have also been made in the development of machinery for 

 wrapping packaged frozen foods. Volume of production has been increased, 

 while production costs actually have gone down. Today's machines, which have 

 wrapping speeds of up to l50 packages per minute, may generally be ad- 

 justed to accommodate packages of any one of several combinations of 

 dimensions and are usually adaptable for the use of practically any 

 type of wrapping material. Electric eye-type registering devices are 

 available that accurately center the printed design on the carton. 



General Considerations in Package Selection 



Packages must sell as well as protect. Because of the variety 

 of products on the market, package legends must clearly describe the 

 contents. The good package should have genuine appetite and eye appeal. 

 The inclusion of recipes for preparation of the product is a valuable 

 aid to sales. 



The label is of great importance from a selling standpoint 

 and is at the same time a legal document. The following standard re- 

 quirements are set up by State or Federal statutes for labels: All 

 foods must be labeled with their common or usual namej the label must 

 not be misleading in any way; under certain conditions it is compulsory 

 that specific declarations be made, i.e., some products are "defined" 

 and do not require a list of ingredients on the label, others are "not 

 defined" and must list all ingredients in descending order of their 

 proportionate part of the total contents; the presence of airtificial 

 coloring or flavoring and chemical preservatives must be stated; the 

 net contents of the container must be shown in uniform terms; the name 

 and address of the manufacturer, packer, or distributor must also be 

 sh^wn. 



Cartons of several sizes are used for frozen uncooked shrimp, 

 such as the 8-, 10-, and 12-ounce consumer-type waxed carton with over- 

 wrap and 1-pound tray-type cardboard carton with transparent overwrap, 

 and the institutional sizes of 2-1/2, 5, or 10 pounds. Glazing of 

 shrimp in the large -sized cartons is inadequate, because the glaze 

 evaporates at the edges of the block during frozen storage and the 

 shrimp become desiccated. A more recent method that is being used 

 rather widely omits the glazing entirely and relies on a moisture- 

 vapor-proof overwrap to prevent dehydration of the shrimp. 



Canned Pack Sizes 



The bulk of canned shrimp is packed in brine (wet pack). An 

 insignificant proportion is dry-packed. Most shriir?) canners pack a 

 variety of can sizes, among them li-l/2-, $-, and 6-3/U-ounce consumer cans 



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