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Packaging Final

The document discusses various methods and materials used in food packaging, emphasizing its importance in protecting food quality and safety. It outlines different types of packaging, including primary, secondary, and tertiary, as well as advanced methods like aseptic, vacuum, and biodegradable packaging. Additionally, it highlights the role of intelligent packaging and labeling in ensuring food safety and consumer information.

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AED SAMIDC
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9 views69 pages

Packaging Final

The document discusses various methods and materials used in food packaging, emphasizing its importance in protecting food quality and safety. It outlines different types of packaging, including primary, secondary, and tertiary, as well as advanced methods like aseptic, vacuum, and biodegradable packaging. Additionally, it highlights the role of intelligent packaging and labeling in ensuring food safety and consumer information.

Uploaded by

AED SAMIDC
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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Practical Ex No: 3 and Lecture 10

Methods of Packaging
India recycles only 15 - 30 %of 3.4 MT plastic
waste generated annually: Report
INTRODUCTION

✔ It can be considered as a combination of art, science


and technology that is used in the transportation
and selling of foods.
✔ The primary role of food packaging is to protect food
products from the outside environment and from
damage by abrasion, to contain the food, and to
provide consumers with information about
ingredients and nutrition .
✔ The main requirement of food packaging is to maintain
the safety, wholesomeness and quality of food.
Definition

• The Packaging Institute International (PII)


defines packaging as the enclosure of products,
items or packages in a wrapped pouch, bag,
box, cup, tray, can, tube, bottle or other
container form to perform one or more of the
following functions:
• To protect, carry & preserve the produce throughout their
transport, distribution, storage & handling .
Function
Protection
Communication
Convenience
Containment

Traceability
as a Marketing Tool
Importance of Packaging
• To protect the fruits and vegetables
• To keep it in good condition (Hygienic condition).
• To preserve the flavour until it reaches the consumer.
• It is essential for suitable form of packaging is chosen for a finished
product.
• Protecting the product from thermal changes, humidity, water vapour
• Barrier protection
• Containment
• Information transmission
• Marketing.
• Safety and Security.
• Convenience.
• Ease of communication
Properties of Packaging Materials

• Permeability
• Sorption
• Migration
• Barrier properties
• Water vapour barriers
• Oxygen Barriers
• Light barriers
PRIMARY FOOD PACKAGING

SECONDARY FOOD PACKAGING

TERTIARY FOOD PACKAGING


Materials used in packaging Examples of use
Metals: Tin cans, aluminium Fruit, soft drinks, take-aways, coffee,
cans, foil containers, foil bags, whipped cream.
aerosols
Mayonnaise, olive oil, RTS
Glass: Jars, bottles
Paper: Plain paper, waxed paper, Sugar, bread, orange juice, sausage
laminated cartons, greaseproof rolls, cereal boxes
paper, cardboard
Dried pasta, yoghurt, dairy spread,
Plastic: polythene, plastic cartons soft drinks, take-away food.
or plastic boxes, PET bottles,
polystyrene.

Wood- Boxes or wooden


Fruits, vegetables, dried
Grades
fish
Advantages of different Packaging Materials
Glass:
Metal: hygienic, protects well, rigid,
protects, easy stack & store, can be variety shapes & sizes,
heated, heavy -increase transport transparent, resealable, stackable,
cost, expensive, recyclable. can be heated, doesn’t react with
food, heavy, breakable, costly,
recyclable.

Paper: Plastic:
biodegradable, low cost, easy to strong, moisture proof, light,
open not easy to reseal, light, can be flexible, heat sealable, low cost,
printed on, plain paper-not strong, suitable for freezing, variety of
waxed paper is moistureproof & weights, sizes, shapes, thicknessess,
vapour proof. can be printed on, some may
contaminate food when heated in
microwave.
Types of packing
based on the stage of
distribution system 1. Transport / Bulk packing
2. Consumer / Retail packing

❖Trucks / lorry
❖Sacks and net bags
Transport / Bulk
❖Wooden boxes & Bins
packing
❖Plastic crates
❖Fibre board boxes
Trucks /
Lorry
SACKS - JUTE GUNNY BAG

• Mainly Leafy types


Wooden Pallet Bin
2. Consumer / Retail packing
1. Corrugated boxes/small cartons
2. Foam sleeve
3. Paper bags
4. Plastic films
5. Plastic net / Mesh bag
6. Plastic punnets
CFB Box
• Doesn’t resist water
Bamboo basket
Nylon net /
Nylon-mesh net
Foam Sleeve /
Styrofoam Net
Plastic
Punnets
Plastic Punnets
Rigid containers
Tray - Plastic
Semi-Rigid containers
Tray - Foam
Minimal processing – Peeled Garlic
Shrink wrapping
Shrink wrapped

https://www.youtube.com/watch?v=OwQaHN7SgUQ
https://www.youtube.com/watch?v=6iWQMY_ZiPg
Cushioning material
• Shredded papers
• Paddy Straw
• Foam sheets Foam Sleeve /
• Pulp Mould board
Styrofoam Net
Cushioning materials
Paddy straw

Shredded papers
Bubble wrap
Sponge
Pulp mould containers
METHODS of PACKAGING
ASEPTIC PACKAGING:

Process in which a food product, such as ultra high temperature

(UHT) milk or juice and its package is sterilized separately, then

filled and sealed under sterilized atmosphere.

It increases the shelf-life.


VACCUM PACKAGING
Modified atmosphere packaging
(MAP)
• Replacing air inside a package with a predetermined mixture
of gases prior to sealing it.
• The gases involved are carbon dioxide, nitrogen and oxygen.
Controlled atmosphere packaging
CO2 scrubber Ethylene scrubber

oxygen, carbon dioxide, and


Gas controller

nitrogen are controlled and


regulated. The temperature and
humidity of the storage room must
be regulated as well. The
composition of a package's internal
atmosphere is altered, and
oxidation is reduced.
MAP vs CAP
MAP CAP
The pack atmosphere is altered package atmosphere is altered
initially and then allowed to initially and then maintained
change over time during during the life of the package
storage
BIODEGRADABLE PACKAGING
• A “biodegradable plastic” is defined as a degradable placks in
which the degradation results from the action of naturally
occurring microorganisms such as bacteria, fungi and algae.
• Bio-based polymers, or biopolymers, are obtained from
renewable resources
• These renewable resources consist of proteins (whey protein,
soy protein, collagen, gelatin, wheat protein etc.),
polysaccharides (starch, alginates, pectin, carrageenans and
chitosan/chitin) and lipids (fats, waxes and oils)
ACTIVE PACKAGING
• Active packaging refers to the incorporation of certain additives
into packaging film or within packaging containers with the aim
of maintaining or extending the products self life
• O2 scavengers CO2 generating systems ethylene scavengers
flavour /odour releaser/ absorbers antioxidants humidity
controlers antimicrobial compounds.

• Activated carbon
• Potassium permanganate
• Citric acid
• Cellulose triacetate,
• ferrous salts
• Clays
• Sodium bicarbonate
Regulators
Edible Packaging
thin layer of edible material formed on a food as a coating or
placed (preformed) on or between food components
polysaccharides (starch and hydrocolloids), proteins
(whey proteins, soybean proteins and fish proteins) and lipids
have been used, either individually or in mixtures, to produce
edible films.
•edibility, biocompatibility, barrier properties, absence of
toxicity, nonpolluting, and low cost
Intelligent or Smart Packaging
• materials and articles that monitor and communicate
information about food quality (detecting, sensing,
recording tracing and communicating )
• The FDA recognizes TTIs for fish products, so their importance
may increase in the seafood industry.
Using Sensor based App’s
Radio frequency identification
(RFID)
Ministry of Commerce & Industry
Labelling

Any written, printed or graphic matter that is present on the label,


accompanies the food or is displayed near the food, including that for
the purpose of promoting its sale or disposal.(WHO)
list of ingredients in descending order of weight
Thank
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