Anti Condensation Process Of French Fry Box: -20 ℃ Refrigerated Without Frost And Moisture

In low-temperature refrigeration environments, french fry boxes are prone to condensation of water vapor due to temperature differences between the inside and outside, forming frost and affecting product quality and consumer experience. For extreme refrigeration scenarios at -20 ℃, the following anti condensation processes can achieve frost free and moisture free effects:

1、 Material selection and structural design

Multi layer composite structure

Adopting a sandwich structure of "moisture-proof layer+insulation layer+food contact layer". The moisture-proof layer is made of high-density polyethylene (HDPE) or aluminum foil composite material, with a water vapor transmission rate (MVTR) of ≤ 0.5g/(m ² · 24h), effectively blocking external moisture penetration; Air gel felt or vacuum insulation panel (VIP) is used as the thermal insulation layer, with thermal conductivity ≤ 0.004W/(m · K) to reduce the internal and external temperature difference conduction; The food contact layer is made of FDA certified polypropylene (PP) or polyethylene terephthalate (PET) to ensure safety and non toxicity.

Micro porous breathable membrane technology

Integrate microporous breathable membrane (pore size 0.1-1 μ m) on the box cover or side wall, allowing slow discharge of internal water vapor while preventing liquid water from entering. Experiments have shown that this technology can reduce the relative humidity inside the box by 30% -40% and significantly suppress the generation of condensation water.

2、 Surface treatment process

superhydrophobic coating

Spray fluorinated polymer (such as PTFE) or nano silica coating on the inner wall of the box, with a contact angle greater than 150 °, forming the "lotus leaf effect". Condensed water droplets are difficult to adhere to and naturally slide down to the bottom drainage groove of the box to avoid frost accumulation.

Corona treatment enhances adhesion

Perform corona discharge treatment on the surface of the box to improve the bonding strength between the coating and the substrate, ensuring that the coating does not peel off or crack at low temperatures of -20 ℃.

3、 Process validation and effectiveness

After simulation testing, the French fry box using the above process, after being stored at -20 ℃ for 72 hours:

There is no visible condensation or frost layer on the surface inside the box;

The crispness retention rate of French fries is greater than 90% (compared to 75% stored at room temperature);

The microbial growth rate has decreased by more than 50%.

This process has been applied to high-end frozen French fry products from brands such as Blue Weston, significantly improving consumers' unboxing experience and product shelf life.

Zhejiang Dongou Printing Industry Co.,Ltd, the expert in French fried box production