Application of various paper in food and its manufacturing process in brief.

1. APPLICATION OF PAPER IN FOOD PACKAGING
Name: Asif Uzzaman Roll No: ITC/K/32/02

2. PACKAGING FOR A REASON
A BRIEF HISTORY OF PAPER
APPLICATIONS IN FOOD
VARIOUS TYPES OF PAPER FOR FOOD
APPLICATION
IS STANDARDS
CONCLUSION
BIBLIOGRAPHY

3. PACKAGING FOR A REASON
Consequences
• Rotten Food
• Disorganised And Least Appealing
• No Hygiene
• Wastage Of Food
• Zero Convenience

4. A BRIEF HISTORY OF PAPER
Source: Indian Journal of History of Science

5. • Derives it’s name from plant, Papyrus
• Basic raw material of paper is cellulose
• Non-wood sources are bagasse, cereal straw and bamboo
• First paper was made in China as early as 100 AD, later on they developed
paper making into a highly skilled art.
• Gradually, paper making extended into Middle East and later reached Europe
• In European countries cotton and liner rags was also used as raw materials
• Chinese prisoners of war introduced the fabrication of paper in Samarkand,
and there on it was made in various places.
• The first Indian Paper Industry started in Srerampore (West Bengal) 1812.

7. APPEARANCE AND PERFORMANCE PROPERTIES
• Protection, preservation and containment of the product to meet the needs of packaging operation and
the proposed distribution and use within the required shelf life
• Efficient production of the packaging material, the pack in printing and converting, in packing, handling,
distribution and storage, taking account of all associated hazard.
• Promotion requirements of visual impact, display and information throughout the packaging, sale and
use of product.

8. APPEARANCE: Appearance that relates to colour, visual impression and needs of
any processes, such as printing which have a major impart on the appearance of the
packaging.
Some appearance properties of paper:
Colour, surface smoothness, gloss, opacity, printability and varnishability, surface pH, surface tension.
PERFORMANCE: Performance that relates to strength, product/consumer
protection and the efficiency of all the production operations involved in making and
using the packaging.
Some performance properties of paper:
Grammage, thickness, moisture content, tensile strength, strength or elongation, tearing resistance, burst
resistance, stiffness, porosity, water absorbency, taint and odour neutrality.

9. APPLICATIONS IN FOOD
Paper and board are versatile materials used to package foods. Paper
packaging can e.g. be made of parchment paper or have the shape of bags to
package loose foods. Carton board is commonly used for e.g. liquid and dry
foods, frozen foods and fast food. Corrugated board finds broad application
in direct contact with food (e.g. pizza boxes) and as secondary packaging.

10. 1. Dry food products: cereals, biscuits, bread, baked products,
tea, coffee, sugar, flour and dry food mixes.
2. Frozen foods: chilled foods and ice-creams.
3. Chocolate and Confectionaries
4. Fresh produce: Fruits, vegetables, meat and fish.
5. Pharmaceuticals
6. Fast foods
A wide range of paper is available commercially, to meet
the market needs based of choice of fibre, treatment and
additives used at pulp preparation stage. Coatings applied,
smoothed and dried to enhance printing and conversion
properties.

11. VARIOUS TYPES OF PAPER FOR FOOD
APPLICATION
TISSUES: Lightweight papers with grammages from (12-30)gsm,
used for tea and coffee bag required for strong and pours sheet.
Neutral pH grade with low chloride and sulphate residue.
GREASEPROOF: The hydration(fibrillation) of fibres at pulp
preparation stage is taken much further than normal, they become
almost gelatinous. It can be coated or laminated. Grammage (30-
70)gsm.

12. BAG PAPER/IMITATION KRAFT: There is no
universally agreed definition, it can be blended or 100%
recycled pulp. It is usually unbleached and laminated with
PE or aluminium foil for use on form, fill and seal
machine, for sugar or flour bags, may or may not be
coated. Grammage range (90-100)gsm.
PARCHMENT: Bleached chemical pulp made into paper
conventionally and passed through sulphuric acid, which
produces partial hydrolysis of the cellulose, it is gelatinised
and redeposited on the surface closing all the pores. This
imparts high grease resistance and excellent wet strength. Can
be used in deep freeze and both in conventional and
microwave oven. Grammage from (30-230)gsm.

13. Cellulose film, Viscose film, Transparent paper or
Cellophane: Consists of naturally occurring polymer cellulose,
found in wood. It is regenerated cellulose contains softening agent
such as glycerol. It is essentially insolvent in most common solvents.
Has a sparkling clear appearance, good printability and machinability
with some enhancements. It is odourless, tasteless and non-toxic.
Moreover, it is bio-degradable.

14. BIBLIOGRAPHY
• History of Paper Technology in India
by Lalit Tiwari
• Food Packaging Forum
• https://en.wikipedia.org/wiki/Paper#Paper_grain