The strains on the metal drums surfaces caused by the ice volumetric expansion during the freezing of model solutions of fruit pulps were evaluated by extensometers. 200 kg of model solutions of 0.5% k-carrageenan (w/v) added 0.5%, 10% or 20% (w/v) sucrose into metal drums were frozen in air blast freezer at −25 °C. Strain gauge sensors were installed on the side surface and bottom of the drums in a balanced Wheatstone bridge circuit. The resulting stresses and temperature profiles inside the packages were measured simultaneously. The non-uniform temperature distribution in the product was proven by IR thermography. There was reduction in the freezing temperature and stresses in the packages with the increase in the sucrose concentration. The restricted surfaces, preventing the expansion of the ice, yielded great stresses in the frozen solutions and induced cracking in the free surfaces of the solutions, especially in the systems with lower concentrations.