Package testing involves measuring characteristics and properties of packaging materials, components, and finished packages. It is important to ensure packages can protect contents during transportation and storage. Common tests include GSM, thickness, bursting strength, tear resistance, seal strength, and permeation to evaluate materials and ensure sufficient protection of contents from damage or degradation. Controlled atmosphere packaging alters gas levels around perishable foods to extend shelf life by reducing oxygen and increasing carbon dioxide to inhibit microbial growth.

1. Package Testing,
Control Atmosphere
Packaging,
Modified Atmosphere
Packaging. Submitted By -:
Mansi Gupta
M.Voc.(FPM) 1st
Sem

2. Introduction
As we know that packaging of food products is important for their long
shelf life. It also plays a great role in avoiding contamination from external
environment, maintaining the freshness and nutrient value of the product
and also protecting the food from manhandling that occurs during
transportation.
But how do we know that the type of packaging that we are using is
actually safe and durable for our food products ?
Package testing or packaging testing involves the measurement of a
characteristic or property involved with packaging. This include packaging
materials, packaging components, primary packages, shipping containers
and unit loads, as well as the associated processes.

3. Packaging Testing
Importance :-
Primary purpose of a package is to ensure the
safety of its contents during transportation and
warehousing.
Ensures the shipping materials ability to protect
the item it surrounds from damage, degradation
or anything else that may lower its quality.

4. Advantage :-
Packaging testing ensures the customer to be sure that the
designed packaging and built will hold up under the shipping
and handling conditions they specify.
Testing of materials used in packaging has played a huge role in
designing and building high quality packaging at the lowest
possible prices.
Ease of use and handling.
Disadvantage :-
If the product gets damaged or the packaging gets damaged ,
the customer will either return the product or would reject the
product completely.
Product rejection are always a concern for the company as it
hits their operating margins.
Brand equity takes a big decline.
Brand will loose the customers trust .

5. Classification Of Tests
Testing of packaging can be classified in two segments :-
Materials Used Testing. Eg. Paper, Film, Foil.
Formed Package Testing. Eg. Pouch, Bottle, Carton, Box.
These tests can be further classified as:-
a)Chemical Tests :- Value of pH of the materials, traces of
sulphate and chloride in paper or board, alkalinity of glass etc.
These are done to avoid the reactions that can take place
between the food product and packaging material.
b)Mechanical Tests :- Durability of packaging material, stiffness
of board, Tensile strength of plastic film etc .

6. GSM Test
GSM or Grams per Square Meter is one of the most basic package
testing methods. It is also know as the ‘grammage’.
GSM value is the unit to measure the weight of the paper. It tells a
lot about the basic properties of the material of paper which gives us
the idea of the quality of paper.
It is also used for measuring the weight of cardboards, pasteboards,
foils etc.
The weight of various type of papers is measured from a sample
sheet cut to 1 sq/m in size.
The form of the sample can either be a circle or square.
Because of their high resolution GSM scales are classified as
precision scale.
As papers are brought and sold in accordance with its mass per unit
area, therefore the grammage has great significance both to the

7. Grammage Test Equipment

8. Thickness Test
Thickness is an important property of paper, paperboard, foil, film or
laminates.
Variations in thickness can lead to variations in their other mechanical
properties such as stiffness, permeability etc.
Thickness is defined as the perpendicular distance between the two
principal surfaces of the sample substrate.
Thickness Test Equipment

9. Bursting Strength Test
Bursting strength of the material is a major property that defines the
strength and quality of the packaging products.
This test is performed to determine the resistance of a paper against to
rupture in use.
Most of the packaging products fail from the edges due to the
excessive pressure of the products that are placed inside burst the
material.
The bursting factor of the paper is bursting strength divided by the
basic weight of paper in grams per square meter.
It tells you the amount of pressure the paper can tolerate before it
bursts or ruptures.
Performed on various materials such as papers, corrugated boxes,

10. Bursting Strength Test
Equipment

11. Breaking Length Test
It signifies that when a paper roll is hanged and allowed to fall , then the
extent of the length of paper at which the paper breaks on its own
weight is measured in meter, and that is expressed as breaking length.
 The breaking length is measured by the following
formulae:-
Breaking Length (meter) = Tensile Strength /
Grammage × 1000

12. Bending Stiffness Test
The bending stiffness rate of corrugated board is
of major importance for determining the overall,
top-to-bottom stacking strength of a finished
corrugated box , as well as determining the box’s
ability to resist buckling.
The test signifies the rigidity of the test sample.
It is closely related to the thickness of the
corrugated board materials making up the box as
well as the quality of the inner and outer liner

13. Bending Stiffness Test

14. Tear Resistance Test
Tear resistance is the measurement of a sample’s ability to resist
tearing.
It is used for testing of plastic film, plastic sheets and other rubber
products.
The speed at which a tear resistance test is conducted can affect the
test significantly.
Materials vary in their vulnerability to tearing.
Tear strength is calculated by force divided by thickness
Tear Strength = F/t

15. Pinhole Test
It is done to determine the number of existing pinholes in a
packaging material.
Aluminum foils are used in food packaging laminates to
enhance the barrier properties of the package and to protect it
from gas, moisture and light permeation.
Thinner gauges of foil contains pinholes through which
moisture and oxygen can enter the package and hence
resulting in the degradation of food product.
Presence of excessive pinholes in the foil will significantly
compromise the shelf life of such products.
Pinholes in packaging films may result from manhandling and

16. Pinhole Test Equipment

17. Delamination Test or ( Peel Bond Test )
Generally the goal of a peel test is to determine the adhesive strength of the
material or the strength of the adhesive bond between two materials.
 Peel test is performed when a tension load or force is applied to the material in
one of three following ways :-
a) Pulling a flexible material away from a non-flexible material both of which are
held vertically.
b) Pulling a flexible material ( positioned vertically ) away from a non-flexible
material ( positioned horizontally ).
c) Pulling two flexible materials axially apart from each other. This is known as “ T ’’
peel test.
Peel Bond Test Equipment

18. Seal Strength Test or ( Heat Sealability Test )
Seal strength is related to the pack opening force and a measure of the
consistency of the packaging process.
It is also relevant to measuring the packaging processes' ability to
produce consistent seals.
Seal strength at some minimum level is a necessary package
requirement, and at times it is desirable to limit the strength of the seal
to facilitate easy opening.
Seal Strength Test Equipment

19. Permeation Test
Packages made with plastic are permeable to small molecules like gases, water
vapour, and to other low molecular weight compounds like aromas, flavor, and
additives present in food.
As a consequence of the barrier properties of the material, the transfer of these
molecules ranges from high to low.
It plays an important role in ascertaining optimum shelf life for aromatic foods or
foods that are susceptible to excess moisture or oxygen.
Two types of major permeation properties:-
a) Barrier to Moisture Vapour or Water Vapour called as MVTR or WVTR.
b) Barrier to Gas Transmission ( generally oxygen, but can also be used for other
gases ) called as GTR or OTR.

20. Pouch Compression Test ( Load Burst Test )
Measures the amount of internal pressure a pouch or blister pack or sealed cup can
withstand before rupturing / bursting open from the seals.
When a shipper carton fails, stacking loads can be transmitted onto the package.
Hence a flexible or semi-flexible package should have the ability to withstand small
amounts of loads for short periods of time.
Limitations:-
a) Applies only to gas or liquid filled packs, or those that can be filled with water for
testing.
b) Cannot be directly used for testing pouches filled with powder or solid products.

21. There are 2 basic methods of test :-
a)Static Compression Test :- Where a package is loaded upto a predetermined
level, held there for a predetermined time period and then relaxed. This may or
may not lead to a burst.
Weight / Volume of Package Static Load
< 100g 20 Kg
100 – 400g 40 Kg
400 – 2000g 60 Kg
> 2000g 80 Kg
a)Dynamic Compression Test :- Where a package is loaded till it cannot bear
the load any longer and eventually bursts open.

22. Pouch Burst Test ( Internal Burst Test )
The burst test internally pressurizes a package until the package seal around the
perimeter bursts open the package.
Pouches are subjected to internal air pressure.
This allows the test to have a higher probability of detecting the weakest area of
the seal and provide a measurement of the pressure required to “burst” open the
package.
This test is used as a good overall test for a hermetic seal including an indication of
correct heat sealing conditions and a measure of the ability of a package to
withstand transportation and handling.
 This test is performed on empty packs only and cannot be performed on product
filled packs.
Pouch Burst Test Equipment

23. Leakage Test
This test can detect the leak holes or gaps which allows the fluid or gas to pass out.
Package integrity is often an important characteristic of package performance.
A leak means an opening in a flexible package that, contrary to intention, either lets
contents escape or permits substances to enter.
This test can also help understand the performance of a package when transported
through non-pressurized air cargo or when it is used at high altitudes.
Limitations:-
a) This test can only detect leaks due to reasonable large pinholes or gaps which can
allow the fluid or gas to pass out and / or water to enter the package.
b) This test is not suitable for detecting microleakages or for testing packages
containing high viscosity fluids.
c) This test also cannot be used to test vacuum sealed packs.

24. Leakage Test

25. Torque Test
It is a testing process to measure the force required to remove a cap that has been
applied to a bottle as part of the packaging process.
Package integrity in rigid packaging such as bottles has less chances of being
hampered due to pinholes and more chances of leaks due to loosely fitting
closures.
It is important that the bottles closures should be applied with an optimum torque.
Effect of application of torque :-
a) Low Application Torque = Low Removal Torque.
This will allow the closures to further become loose due to vibrations during
transport and handling. And this will lead to leakages or product contamination.
b)High Application Torque = High Removal Torque.
This can lead to discomfort to the user in opening the bottle and dispensing the
product.

26. Torque Test Equipment

27. Headspace Gas Analysis ( O2 Measurement Test )
Headspace analysers are used to measure the residual oxygen content in food
packages, beverage bottles and pharmaceutical products.
The process of MAP involves flushing of nitrogen ( or other gases/ mixes ) to
displace the air inside the package.
Sometimes the flushing happens incorrectly or inadequately thereby allowing an
undesirable amount of oxygen to remain inside the package and reduce the shelf
life or stability of the product.
Ambient air has 20.9% oxygen. MAP targets to flush out this air and bring down
the O2 level to under 1.5%. Presence of O2 in excess of 2% can have a degrading
effect in product stability and shelf life.

28. Ink Rub Test / Scuff Test
Packaging is known as “ Silent Salesman “. The package has to be attractive enough
for the consumer to feel compelled to pick it up from the shelf.
It also has to display technical information about the product such are contents,
packing dates, expiry info, etc. as mandated by law. However the packaging can get
scuffed or rubbed during various stages of production, transportation and
distribution.
This test allows us to create standardized conditions of rubbing to evaluate the
performance of different test specimens.
Can also be used to evaluate the efficacy of varnishing or any other specialized
coating on the printed surface.
Applicable to all types of surface printed packaging such as foils, labels, printed
cartons, and even batch coding on pouches.
Limitations:-
Can be used for testing material in sheet form only. Though the test can also be

29. Scuff Test Equipment

30. Cobb Test ( Water Absorption Test )
Cobb tests are done because paper and fiberboard tend to attract and hold water
molecules from the surrounding environment.
It tests the ability of the paper to resist the penetration of water and quantity of
water absorbed by the surface of fiberboard.
The standard moisture in paper based packaging should be between 6-8%. If paper
based packaging absorbs too much water , the box may have difficulty maintaining
strength and integrity. It will essentially cause the box to break down.
Another major issue is the formation of mildew ( mold / fungus ). Moisture and
porosity in paper when combined with dark and cold climate of a warehouse,
provide the perfect conditions for bacteria and fungus to develop and grow rapidly,
which is a cause of serious concern.
Moisture should be kept under control to avoid rapid growth of such
microorganisms.

31. Drop Test
Another important requirement for packaging is to be able to bear accidental drops
which are the most common effect of incorrect handling practices.
This test is intended for use in evaluating the capability of a container to withstand
the sudden shock resulting from a free fall, or to evaluate the capability of the
container and its inner packing to protect its contents during the sudden shocks
resulting from a free fall.
This test method may also be used to compare the performance of different package
designs.
This test method may also permits observation of the progressive failure of a
container and the damage to its contents.
The test help assess:-
a) Durability of internal packages.
b) Effectiveness of partitioning and cushioning arrangements.
c) Product fragility.
d) Drop failure height ( which can be used to specify the max storage height of the

32. Vibration Test
Vibration testing is the ability to replicate vibrations that occur in the real world to
your product and / or packages in order to witness the effects and identify
weaknesses.
Vibration testing should be conducted on both the product and the package.
Determining the products sensitivity to vibration is necessary in order to formulate
intelligent decisions about the product sensitivity or the package design.
It is generally done on filled shipping containers. Such test may be used to assess
the performance of the container, with its interior packing and means of closure,
both in terms of its strength and of the protection it provide its contents when it is
subjected to vibrations such as it experiences in transportation.

34. CAP
Controlled Atmosphere Packaging (CAP) is a system
whose objective is to extend the shelf life by altering
the gaseous environment in and around the food
product.
 It is specifically used for perishable foods like meat,
poultry, fish, high-moisture pasta and fruits like apple,
pears and some vegetables.
CAP can also be termed as ‘Gas Flushing’. This is
because a mixture of different gases is flushed or

35. Principle Of Controlled Atmosphere Packaging :-
The fruits and vegetables consume Oxygen and give off Carbon dioxide
during storage. There are three ways to slow down this respiration and
other physiological changes :-
a) Reduce the temperature of surroundings.
b) Reducing but not eliminating Oxygen.
c) Increasing the amount of Carbon dioxide.
Lowering the amount of Oxygen level leads to inhibition of the growth of
spoilage causing microorganisms and increasing the Carbon dioxide level
leads to the killing of microorganisms (e.g. molds which are aerobic). The
optimum temperatures, relative humidities and gas compositions differ for

36. Gases Used in Controlled Atmosphere
Packaging
In controlled atmosphere storage, the atmosphere is controlled by
adjusting the levels of three particular gases – Oxygen, Carbon dioxide
and Nitrogen, where each gas plays a specific role:-
a) Oxygen: Preserves the red colour of meat.
b) Carbon dioxide: Prevent the development of molds and bacteria.
c) Nitrogen: Being an inert gas, it prevents respiration and
enzymatic activity.

37. Examples Of Controlled Atmosphere
Packaging
 In meat, Carbon dioxide enters the animal tissue and produces
acid carbonate. This result in lowering the pH of the meat and
thus the development of spoilage microorganisms is retarded
or completely inhibited.
 In the case of eggs, apart from oil or wax coating to minimize
the loss of water and carbon dioxide, eggs have been stored in
warehouse enriched with Carbon dioxide to minimize loss of
this gas which has an impact on the pH and freshness of egg.
 Another type of CA storage is ‘Hypobaric Storage’. In this case,
the storage area is maintained under reduced pressure and

38. Advantages Of CAP :-
 The storage life of various fruits and vegetables can be increased by 2
to 4 times the normal life by employing Controlled Atmosphere
storage technology.
 Controlled atmosphere packages allow reaching markets that are
geographically far from the point of packaging materials.
Disadvantages Of CAP :-
 CA stored produce deteriorate rapidly when exposed to normal
atmospheres during marketing.
 The involvement of bulky and sophisticated equipment limits the use
of CA technology during transport and retail storing of fruits and
vegetables.

40. MAP
Modified Atmosphere Packaging is an optimal blend of pure
oxygen, carbon dioxide and nitrogen within a high barrier or
permeable package.
A finely adjusted and carefully controlled gas blend is developed
to meet the specific respiration needs for each packaged food
product.
 Plastic films, foils and other packaging materials that demonstrate
specified gas permeability properties and/or water vapour
permeability properties are selected for use. These high barrier
substrates become MAP Packages after they are formed into trays,
lid stock or bags and filled with a select blend of oxygen, carbon
dioxide and nitrogen environmental gasses.
A carefully controlled Modified Atmosphere Package achieves and

41. Gases for Modified Atmosphere Packaging
 Oxygen (O2) :- essentially causes food to spoil due to oxidation and forms the ideal preconditions
for aerobic microorganisms to grow. In some cases – typically red meat – processing is deliberately
carried out with high oxygen concentrations, in order to prevent the red colour from becoming
‚pale, and to inhibit the growth of anaerobic organisms.
 Carbon dioxide (CO2) :- is colourless, odourless and tasteless. It has an oxidation-inhibiting and
growth-inhibiting effect on most aerobic bacteria and molds. The gas is frequently used to increase
the shelf life of food. The shelf life of packaged or stored food is normally longer, the higher the
CO2 content.
 Nitrogen (N2) :- It is usually used for displacing air, especially atmospheric oxygen, in food
packaging. This prevents the oxidation of food and inhibits the growth of aerobic microorganisms.
 Carbon monoxide (CO) :- Similar to oxygen, carbon monoxide is sometimes used to retain the red
colour of, primarily, meat.
 Argon (Ar) :- Owing to the similarity of its properties to those of nitrogen, argon can replace
nitrogen in many applications. It is believed that certain enzyme activities are inhibited and argon

42. Advantages of MAP :-
 MAP packages increase the shelf life of meat from 3 to 21 days, cheese from 7 to
180 days, and fresh pasta from 3 to 60 days.
For food producers, shelf life extension often lowers the cost of a product by
reducing spoilage, as well as providing long-distance export options.
For growers and consumers, it can extend the seasons of certain fruits and
vegetables.
Because MAP packaging enables processors to extend shelf life without using
chemicals, it is also ideal for the packaging of organic produce.
Disadvantages of MAP :-
Although MAP limits the growth of spoilage microbes, it does not slow the growth
of some harmful bacteria. For this reason, MAP is usually used in conjunction with
other preservation techniques such as refrigeration.
Once these food packages are open, the food has a normal shelf life.

43. THANK YOU !