Aseptic Packaging
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This topic comes under PRODUCT DEVELOPMENT AND TECHNOLOGY TRANSFER...... This is useful for M.Pharm (Pharmaceutical Quality Assurance) Students who studying in First year sem II and also for b.pharm and medical related students. This Presentation Contain following... #Introduction #Objectives #Process Flow #Working of aseptic process #Sterilization of Equipments #Sterilization of Product #Sterilization of container or packaging materials #Aseptic packaging of Milk #Packaging materials #Aseptic packaging systems #Benefits of aseptic packaging systems #Storage #References
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Aseptic packaging
Aseptic packaging involves sterilizing products and packaging materials under sterile conditions to prevent contamination and extend shelf life without refrigeration. It allows foods to be stored at ambient temperatures for months. The key aspects are pre-sterilizing the product using techniques like UHT and sterilizing packaging materials using methods like heat, chemicals, or radiation. Filled packages are then sealed quickly to maintain sterility. Common packaging types for aseptic storage include cartons, bags, bottles and cans. Aseptic packaging provides benefits like convenience, food safety, long shelf life and nutrient retention compared to canning.
Aseptic packaging
This document discusses aseptic processing and packaging. Aseptic processing involves sterilizing products, packaging materials, and facilities to prevent contamination. It results in shelf-stable products sealed in sterile packaging without refrigeration. The process includes UHT sterilization, filling in sterile environments, and hermetically sealed packages. Hyosung built Korea's first complete aseptic production facility with an annual capacity of 315 million bottles and state-of-the-art technology from preforms to filling. Aseptic packages provide benefits of portability, food safety from bacteria, and retaining more nutrients compared to canning.
Retort pouches
Retort pouches provide a convenient packaging solution for foods. They extend shelf life without refrigeration by using a retort process involving heat and pressure to sterilize sealed food packages. Retort pouches are flexible pouches made of heat resistant multilayer plastic and sometimes aluminum foil. They allow for various food types to be packaged and have advantages over cans like being lightweight, easy to store and distribute, and providing more surface area for labels. The retort process cooks and preserves the food, making it shelf stable at room temperature for over a year. Retort pouches provide consumers with a convenient ready-to-eat package.
ACTIVE PACKAGING
Active packaging incorporates additives into packaging films or containers to maintain and extend the shelf life of food products. It includes oxygen scavengers, carbon dioxide generators, ethylene scavengers, and antimicrobial agents. Oxygen scavengers prevent food spoilage by chemically removing oxygen from packages through reactions with iron, ascorbic acid, or unsaturated fatty acids. Carbon dioxide generators and ethylene scavengers inhibit microbial growth and ripening to preserve freshness. Antimicrobial packaging prevents microbial growth through the release of compounds like ethanol or silver ions. Active packaging technologies are expected to grow significantly due to consumer demand for premium, safe, and convenient packaged foods.
Packaging - flavour interaction
This document discusses flavor absorption by plastic packaging materials. It finds that polyolefins like LLDPE and PP absorb flavors to a much higher degree than polyesters like PC, PET, and PEN. Absorption is influenced by properties of the polymer like glass transition temperature and crystallinity, as well as properties of the flavor molecule like concentration, polarity, and molecular size. Higher temperatures increase absorption for all materials. Polyesters are preferred over polyolefins for packaging due to their much lower absorption.
Shrink and strech packaging
Shrink wrapping and stretch wrapping are two common packaging methods that use plastic film. Shrink wrapping involves wrapping an item and then applying heat to shrink the film tightly around the item. The process has four stages: wrapping, sealing, shrinking with hot air, and cooling. Stretch wrapping uses elastic plastic film that is stretched to wrap around items palletized on a pallet. When stretched, the film's elastic recovery keeps the items tightly bound. Stretch wrapping provides benefits like load stabilization, efficient handling and storage, and some protection from dust, moisture, and tampering. It also saves on energy compared to shrink wrapping.
Aseptic packaging
This slides overviews the basis of Aseptic packaging technology and the principles behind and properties in food processing & technologgy
Packaging material testing
This document discusses quality control testing for various packaging materials used in the pharmaceutical industry, including glass, plastic, paper/cardboard, rubber, metals and foils. It provides details on specific tests for each material. For example, for glass it describes light transmission testing, hydrolytic resistance testing and powdered glass testing. For plastic, it outlines leakage testing, collapsibility testing and water vapor permeability testing. The document aims to guide testing to ensure that packaging materials meet quality standards.
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Aseptic packaging
Aseptic packaging involves sterilizing products and packaging materials under sterile conditions to prevent contamination and extend shelf life without refrigeration. It allows foods to be stored at ambient temperatures for months. The key aspects are pre-sterilizing the product using techniques like UHT and sterilizing packaging materials using methods like heat, chemicals, or radiation. Filled packages are then sealed quickly to maintain sterility. Common packaging types for aseptic storage include cartons, bags, bottles and cans. Aseptic packaging provides benefits like convenience, food safety, long shelf life and nutrient retention compared to canning.
Aseptic packaging
This document discusses aseptic processing and packaging. Aseptic processing involves sterilizing products, packaging materials, and facilities to prevent contamination. It results in shelf-stable products sealed in sterile packaging without refrigeration. The process includes UHT sterilization, filling in sterile environments, and hermetically sealed packages. Hyosung built Korea's first complete aseptic production facility with an annual capacity of 315 million bottles and state-of-the-art technology from preforms to filling. Aseptic packages provide benefits of portability, food safety from bacteria, and retaining more nutrients compared to canning.
Retort pouches
Retort pouches provide a convenient packaging solution for foods. They extend shelf life without refrigeration by using a retort process involving heat and pressure to sterilize sealed food packages. Retort pouches are flexible pouches made of heat resistant multilayer plastic and sometimes aluminum foil. They allow for various food types to be packaged and have advantages over cans like being lightweight, easy to store and distribute, and providing more surface area for labels. The retort process cooks and preserves the food, making it shelf stable at room temperature for over a year. Retort pouches provide consumers with a convenient ready-to-eat package.
ACTIVE PACKAGING
Active packaging incorporates additives into packaging films or containers to maintain and extend the shelf life of food products. It includes oxygen scavengers, carbon dioxide generators, ethylene scavengers, and antimicrobial agents. Oxygen scavengers prevent food spoilage by chemically removing oxygen from packages through reactions with iron, ascorbic acid, or unsaturated fatty acids. Carbon dioxide generators and ethylene scavengers inhibit microbial growth and ripening to preserve freshness. Antimicrobial packaging prevents microbial growth through the release of compounds like ethanol or silver ions. Active packaging technologies are expected to grow significantly due to consumer demand for premium, safe, and convenient packaged foods.
Packaging - flavour interaction
This document discusses flavor absorption by plastic packaging materials. It finds that polyolefins like LLDPE and PP absorb flavors to a much higher degree than polyesters like PC, PET, and PEN. Absorption is influenced by properties of the polymer like glass transition temperature and crystallinity, as well as properties of the flavor molecule like concentration, polarity, and molecular size. Higher temperatures increase absorption for all materials. Polyesters are preferred over polyolefins for packaging due to their much lower absorption.
Shrink and strech packaging
Shrink wrapping and stretch wrapping are two common packaging methods that use plastic film. Shrink wrapping involves wrapping an item and then applying heat to shrink the film tightly around the item. The process has four stages: wrapping, sealing, shrinking with hot air, and cooling. Stretch wrapping uses elastic plastic film that is stretched to wrap around items palletized on a pallet. When stretched, the film's elastic recovery keeps the items tightly bound. Stretch wrapping provides benefits like load stabilization, efficient handling and storage, and some protection from dust, moisture, and tampering. It also saves on energy compared to shrink wrapping.
Aseptic packaging
This slides overviews the basis of Aseptic packaging technology and the principles behind and properties in food processing & technologgy
Packaging material testing
This document discusses quality control testing for various packaging materials used in the pharmaceutical industry, including glass, plastic, paper/cardboard, rubber, metals and foils. It provides details on specific tests for each material. For example, for glass it describes light transmission testing, hydrolytic resistance testing and powdered glass testing. For plastic, it outlines leakage testing, collapsibility testing and water vapor permeability testing. The document aims to guide testing to ensure that packaging materials meet quality standards.
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This document summarizes the clean-in-place (CIP) process, which automates internal cleaning of pipes and equipment without disassembly. It describes the typical CIP cycle, which includes pre-rinsing to remove residues, a caustic wash using alkaline detergents, intermediate and final rinsing, and optional sanitizing. Industries that rely on CIP include dairy, beverages, food processing, and pharmaceuticals. The CIP cycle aims to thoroughly clean surfaces through a sequence of washing, rinsing, and sanitizing steps customized for each system.
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This document discusses non-migratory bioactive polymers for food packaging. It provides examples of how bioactive peptides and antimicrobial peptides can be covalently linked to packaging polymers to inhibit microbial growth without migrating into the food. Specifically, it mentions how chitosan, UV-irradiated nylon, and nylon treated with laser can all exhibit antimicrobial properties through interactions with microbial membranes that disrupt permeability. Non-migratory bioactive polymers provide benefits like improved stability of bioactive compounds, regulatory advantages over food additives, and enabling minimally processed foods with a longer shelf life.
Wvtr and otr
The document discusses methods for testing the water vapour transmission rate (WVTR) and oxygen transmission rate (OTR) of materials. It describes how WVTR is measured through containers using a test apparatus that places material samples between a desiccant and humid environment. OTR is measured similarly using an electrolytic sensor to detect oxygen permeating through materials. Factors like material thickness, humidity, and temperature that affect transmission rates are identified. Standards for conducting these transmission tests are also outlined.
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Intelligent packaging systems aim to improve products and provide convenience to consumers. They function by detecting, sensing, recording, tracing, and communicating information. Three main types of intelligent packaging are used: quality indicators that detect freshness levels; time-temperature indicators that show appropriate storage conditions have been met; and gas concentration indicators that detect oxygen or other gas levels. These systems help to enhance safety, improve quality, and provide consumers with useful information.
Intelligent packaging
This document discusses intelligent packaging systems used to monitor food quality and safety. It describes various indicator types like time-temperature indicators, oxygen indicators, and freshness indicators that detect chemicals produced during microbial growth. Radio frequency identification tags are also covered as an intelligent packaging technology. A case study examines chitosan films containing anthocyanins that change color based on pH, allowing monitoring of pH variations. Intelligent packaging benefits food quality and safety but also faces challenges regarding cost and consumer acceptance that require further research and development.
Clean in-place (cip) systems
Neologic Engineers, Clean-in-place (CIP) is an automated method of cleaning the interior surfaces of pipes, tanks, lines, process equipment.(CIP) Systems Reduce Cleaning Time and Costs. CIP Controls of all important parameters like time, temperature, flow, concentration.
Modified atmospheric packaging {MAP}
Packaging has been used for thousands of years, originally using natural materials like skins and leaves. Four thousand years ago, sealed pottery jars were introduced to protect against rodents. One hundred years ago, packaging was rarely used in food industries but now is a significant part of food production, with continuous development of new packaging materials and equipment. Modified atmosphere packaging is a common technique that uses specialized machinery to flush out air and replace it with different gases or gas mixtures to provide longer shelf life and maintain food safety and quality by modifying the normal air composition. The major gases used are nitrogen, oxygen, and carbon dioxide in various combinations depending on the food and storage temperature.
Food Packaging Testing Equipment
This document discusses various tests that are conducted on food packaging materials and packages. Some key tests mentioned include thickness testing, which measures the thickness of materials like paper and film using a dial or digital gauge under a constant pressure. Pinhole testing checks for pinholes in aluminum foil laminates, which can impact barrier properties. Peel or delamination testing measures the bond strength between layers in laminates. Seal strength testing determines the force required to separate seals in flexible pouches and laminates. Permeation tests quantify the barrier properties of plastic films to moisture vapor and gases like oxygen.
Modified Atmosphere Packaging
Modified Atmosphere Packaging
MAP provides extended shelf life for fresh produce by altering the internal atmosphere of packaging to slow respiration and prevent spoilage. Key gases used in MAP include nitrogen, oxygen, and carbon dioxide in varying combinations depending on the food and storage temperature. Innovation in MAP films now includes antioxidant, nano-active, and microperforated films. Future trends point to combining MAP with other preservation technologies, developing films that further inhibit microbial growth and oxidation, and predictive modeling to optimize gas compositions and shelf life.
Properties of packaging material
This document discusses various properties of packaging materials including tensile strength, bursting strength, tearing resistance, puncture resistance, impact strength, and permeability. It defines each property and describes the machines and calculations used to measure them. Properties like tensile strength, bursting strength, and tearing resistance indicate a material's resistance to pulls, bursts, and tears. Permeability properties like oxygen transmission rate and water vapor transmission rate are important for determining shelf life of packaged foods. Understanding these material properties helps in selecting appropriate packaging.
Aseptic package
The document discusses aseptic processing, which is a technique for sterilizing liquid food or pharmaceutical products and packaging them in sterile containers to produce shelf-stable products without refrigeration. It describes various types of aseptic packaging materials like carton boxes, bags, pouches, cups, trays, bottles, jars, metal cans, plastic cans, and composite cans. It also outlines the key steps in aseptic processing like sterilization of products, packaging materials, and equipment to maintain sterility during filling and sealing. Benefits are listed as no refrigeration needed, protection of nutrients, and storage efficiency, while drawbacks include difficult recycling and higher production costs.
Packaging machinery and equipment
This document provides an overview of various packaging machines used in the packaging process. It describes filling machines that fill bottles or pouches, including agitator filling machines, flow filling machines, and tablet fillers. It also discusses sealing machines that securely close packages, such as food packaging machines, vacuum packaging machines, and blister packaging machines. The document further describes labeling machines that apply labels to packages and end-of-line equipment like case sealers, sleeve wrappers, case erectors, case packers, and palletizers.
Controlled atmospheric and Modified atmospheric packaging using nitrogen
Modified atmospheric packaging (MAP) and controlled atmospheric packaging (CAP) extend the shelf life of foods by modifying the gas composition around foods. Nitrogen gas is commonly used in MAP and CAP as an inert filler to reduce oxygen levels and prevent oxidative reactions. For perishable foods, low oxygen levels achieved through nitrogen addition reduce the respiration rate and slow quality deterioration. Nitrogen is also used to displace air during packaging of dry foods like grains and cereals to create an environment lethal to insects and microbes.
Understanding Shrink Wrap Packaging
Shrink wrap is a polymer plastic film and is a cost effective way to package products so
they can stand out when displayed. This presentation explains the different types of shrink wrap films and their packaging applications.
Retort pouch packaging
Retort packaging - Definition, advantages, material and its properties required, retort-working and types, retort packaging system.
Food packaging technology
Food packaging serves several purposes including protecting food from damage, bacteria, and tampering. It also provides information to consumers. Common food packaging materials include plastic, glass, metal, and paper. Plastic packaging uses various plastic types and manufacturing processes depending on the specific food and packaging needs. Glass and metal containers also have requirements for strength, barrier properties, and compatibility with foods. Packaging aims to preserve foods and extend shelf life while meeting regulations.
Form fill seal technology
The document discusses form fill and seal (FFS) or blow fill seal (BFS) technology used in pharmaceutical packaging. BFS is a process where plastic containers are formed, filled with sterile product, and sealed in a single integrated machine within a sterile environment. It has become a prevalent aseptic processing technique over the last 20 years. The basic BFS process involves extruding a plastic tube, molding it into a container within the mold, filling the container, sealing it, and discharging the finished package. It reduces personnel and validation requirements compared to traditional packaging. While it has advantages like reduced costs, it also has challenges like particulate and temperature control that require mitigation strategies.
RETORT PROCESSING BY Dr.P.RAJKUMAR-HOD (F&PE)
The document discusses retort packaging and processing. It defines retort as a closed chamber that can withstand high temperatures and pressures used for sterilization. It describes the various types of retorts including batch, continuous, steam, water spray, and agitating retorts. It also discusses retort pouches, their construction and materials, products packaged in pouches, and the advantages of retort packaging over other methods.
High pressure processing of food
High pressure processing (HPP) is a non-thermal food preservation technique that uses high water pressure to kill microorganisms and inactivate enzymes in food. It allows foods to be preserved without heat, maintaining texture, flavor and nutrition. HPP uses pressures of 100-1000 MPa for a few minutes to kill pathogens and extend shelf life. It has been widely adopted since the 1990s for products like guacamole, juices and dairy. HPP provides a safe alternative to thermal pasteurization and allows preservation of thermosensitive qualities in foods like proteins and vitamins.
active & intelligent packaging
The document summarizes a seminar on active and intelligent packaging presented by Bhavesh Datla. It discusses various types of active packaging systems that interact with the internal environment of the package, such as oxygen scavengers, carbon dioxide emitters/absorbers, ethylene absorbers, and moisture absorbers. It also describes intelligent packaging systems containing indicators that provide information on the history or quality of food, including sensors to detect gases, ripeness, temperature, or tampering. The seminar provided an overview of these emerging packaging technologies and their potential to extend shelf life and ensure food safety.
4. sterilisation
The document discusses various methods of sterilization and disinfection. It defines sterilization as a process that eliminates all microorganisms, including bacterial spores, while disinfection only reduces microorganisms to safe levels. Several physical methods are described including heat sterilization using hot air ovens, autoclaving with moist heat, and radiation. Chemical methods involving the use of alcohols, aldehydes, phenols, halogens, metallic salts, dyes and surface active agents are also outlined. The mechanisms of action and appropriate uses of different sterilization and disinfection techniques are provided in detail over the course of the document.
Thermal and non-thermal food preservation technologies.pptx
This document discusses thermal and non-thermal food processing technologies. Thermal technologies discussed include blanching, pasteurization, and sterilization which use heat to destroy microbes and enzymes. Non-thermal technologies discussed include high pressure processing, food irradiation, pulsed light/electric field, and ultrasonics which achieve food preservation without heat. Both thermal and non-thermal technologies are aimed at reducing food losses and extending shelf life while ensuring food safety, though non-thermal methods maintain nutritional and sensory qualities of food better than thermal methods. The document concludes that a combination of thermal and non-thermal treatments may be most effective for food processing.
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CLEAN-IN-PLACE (CIP).pptx
This document summarizes the clean-in-place (CIP) process, which automates internal cleaning of pipes and equipment without disassembly. It describes the typical CIP cycle, which includes pre-rinsing to remove residues, a caustic wash using alkaline detergents, intermediate and final rinsing, and optional sanitizing. Industries that rely on CIP include dairy, beverages, food processing, and pharmaceuticals. The CIP cycle aims to thoroughly clean surfaces through a sequence of washing, rinsing, and sanitizing steps customized for each system.
Non Migratory Bioactive Polymer
This document discusses non-migratory bioactive polymers for food packaging. It provides examples of how bioactive peptides and antimicrobial peptides can be covalently linked to packaging polymers to inhibit microbial growth without migrating into the food. Specifically, it mentions how chitosan, UV-irradiated nylon, and nylon treated with laser can all exhibit antimicrobial properties through interactions with microbial membranes that disrupt permeability. Non-migratory bioactive polymers provide benefits like improved stability of bioactive compounds, regulatory advantages over food additives, and enabling minimally processed foods with a longer shelf life.
Wvtr and otr
The document discusses methods for testing the water vapour transmission rate (WVTR) and oxygen transmission rate (OTR) of materials. It describes how WVTR is measured through containers using a test apparatus that places material samples between a desiccant and humid environment. OTR is measured similarly using an electrolytic sensor to detect oxygen permeating through materials. Factors like material thickness, humidity, and temperature that affect transmission rates are identified. Standards for conducting these transmission tests are also outlined.
Intelligent packaging
Intelligent packaging systems aim to improve products and provide convenience to consumers. They function by detecting, sensing, recording, tracing, and communicating information. Three main types of intelligent packaging are used: quality indicators that detect freshness levels; time-temperature indicators that show appropriate storage conditions have been met; and gas concentration indicators that detect oxygen or other gas levels. These systems help to enhance safety, improve quality, and provide consumers with useful information.
Intelligent packaging
This document discusses intelligent packaging systems used to monitor food quality and safety. It describes various indicator types like time-temperature indicators, oxygen indicators, and freshness indicators that detect chemicals produced during microbial growth. Radio frequency identification tags are also covered as an intelligent packaging technology. A case study examines chitosan films containing anthocyanins that change color based on pH, allowing monitoring of pH variations. Intelligent packaging benefits food quality and safety but also faces challenges regarding cost and consumer acceptance that require further research and development.
Clean in-place (cip) systems
Neologic Engineers, Clean-in-place (CIP) is an automated method of cleaning the interior surfaces of pipes, tanks, lines, process equipment.(CIP) Systems Reduce Cleaning Time and Costs. CIP Controls of all important parameters like time, temperature, flow, concentration.
Modified atmospheric packaging {MAP}
Packaging has been used for thousands of years, originally using natural materials like skins and leaves. Four thousand years ago, sealed pottery jars were introduced to protect against rodents. One hundred years ago, packaging was rarely used in food industries but now is a significant part of food production, with continuous development of new packaging materials and equipment. Modified atmosphere packaging is a common technique that uses specialized machinery to flush out air and replace it with different gases or gas mixtures to provide longer shelf life and maintain food safety and quality by modifying the normal air composition. The major gases used are nitrogen, oxygen, and carbon dioxide in various combinations depending on the food and storage temperature.
Food Packaging Testing Equipment
This document discusses various tests that are conducted on food packaging materials and packages. Some key tests mentioned include thickness testing, which measures the thickness of materials like paper and film using a dial or digital gauge under a constant pressure. Pinhole testing checks for pinholes in aluminum foil laminates, which can impact barrier properties. Peel or delamination testing measures the bond strength between layers in laminates. Seal strength testing determines the force required to separate seals in flexible pouches and laminates. Permeation tests quantify the barrier properties of plastic films to moisture vapor and gases like oxygen.
Modified Atmosphere Packaging
Modified Atmosphere Packaging
MAP provides extended shelf life for fresh produce by altering the internal atmosphere of packaging to slow respiration and prevent spoilage. Key gases used in MAP include nitrogen, oxygen, and carbon dioxide in varying combinations depending on the food and storage temperature. Innovation in MAP films now includes antioxidant, nano-active, and microperforated films. Future trends point to combining MAP with other preservation technologies, developing films that further inhibit microbial growth and oxidation, and predictive modeling to optimize gas compositions and shelf life.
Properties of packaging material
This document discusses various properties of packaging materials including tensile strength, bursting strength, tearing resistance, puncture resistance, impact strength, and permeability. It defines each property and describes the machines and calculations used to measure them. Properties like tensile strength, bursting strength, and tearing resistance indicate a material's resistance to pulls, bursts, and tears. Permeability properties like oxygen transmission rate and water vapor transmission rate are important for determining shelf life of packaged foods. Understanding these material properties helps in selecting appropriate packaging.
Aseptic package
The document discusses aseptic processing, which is a technique for sterilizing liquid food or pharmaceutical products and packaging them in sterile containers to produce shelf-stable products without refrigeration. It describes various types of aseptic packaging materials like carton boxes, bags, pouches, cups, trays, bottles, jars, metal cans, plastic cans, and composite cans. It also outlines the key steps in aseptic processing like sterilization of products, packaging materials, and equipment to maintain sterility during filling and sealing. Benefits are listed as no refrigeration needed, protection of nutrients, and storage efficiency, while drawbacks include difficult recycling and higher production costs.
Packaging machinery and equipment
This document provides an overview of various packaging machines used in the packaging process. It describes filling machines that fill bottles or pouches, including agitator filling machines, flow filling machines, and tablet fillers. It also discusses sealing machines that securely close packages, such as food packaging machines, vacuum packaging machines, and blister packaging machines. The document further describes labeling machines that apply labels to packages and end-of-line equipment like case sealers, sleeve wrappers, case erectors, case packers, and palletizers.
Controlled atmospheric and Modified atmospheric packaging using nitrogen
Modified atmospheric packaging (MAP) and controlled atmospheric packaging (CAP) extend the shelf life of foods by modifying the gas composition around foods. Nitrogen gas is commonly used in MAP and CAP as an inert filler to reduce oxygen levels and prevent oxidative reactions. For perishable foods, low oxygen levels achieved through nitrogen addition reduce the respiration rate and slow quality deterioration. Nitrogen is also used to displace air during packaging of dry foods like grains and cereals to create an environment lethal to insects and microbes.
Understanding Shrink Wrap Packaging
Shrink wrap is a polymer plastic film and is a cost effective way to package products so
they can stand out when displayed. This presentation explains the different types of shrink wrap films and their packaging applications.
Retort pouch packaging
Retort packaging - Definition, advantages, material and its properties required, retort-working and types, retort packaging system.
Food packaging technology
Food packaging serves several purposes including protecting food from damage, bacteria, and tampering. It also provides information to consumers. Common food packaging materials include plastic, glass, metal, and paper. Plastic packaging uses various plastic types and manufacturing processes depending on the specific food and packaging needs. Glass and metal containers also have requirements for strength, barrier properties, and compatibility with foods. Packaging aims to preserve foods and extend shelf life while meeting regulations.
Form fill seal technology
The document discusses form fill and seal (FFS) or blow fill seal (BFS) technology used in pharmaceutical packaging. BFS is a process where plastic containers are formed, filled with sterile product, and sealed in a single integrated machine within a sterile environment. It has become a prevalent aseptic processing technique over the last 20 years. The basic BFS process involves extruding a plastic tube, molding it into a container within the mold, filling the container, sealing it, and discharging the finished package. It reduces personnel and validation requirements compared to traditional packaging. While it has advantages like reduced costs, it also has challenges like particulate and temperature control that require mitigation strategies.
RETORT PROCESSING BY Dr.P.RAJKUMAR-HOD (F&PE)
The document discusses retort packaging and processing. It defines retort as a closed chamber that can withstand high temperatures and pressures used for sterilization. It describes the various types of retorts including batch, continuous, steam, water spray, and agitating retorts. It also discusses retort pouches, their construction and materials, products packaged in pouches, and the advantages of retort packaging over other methods.
High pressure processing of food
High pressure processing (HPP) is a non-thermal food preservation technique that uses high water pressure to kill microorganisms and inactivate enzymes in food. It allows foods to be preserved without heat, maintaining texture, flavor and nutrition. HPP uses pressures of 100-1000 MPa for a few minutes to kill pathogens and extend shelf life. It has been widely adopted since the 1990s for products like guacamole, juices and dairy. HPP provides a safe alternative to thermal pasteurization and allows preservation of thermosensitive qualities in foods like proteins and vitamins.
active & intelligent packaging
The document summarizes a seminar on active and intelligent packaging presented by Bhavesh Datla. It discusses various types of active packaging systems that interact with the internal environment of the package, such as oxygen scavengers, carbon dioxide emitters/absorbers, ethylene absorbers, and moisture absorbers. It also describes intelligent packaging systems containing indicators that provide information on the history or quality of food, including sensors to detect gases, ripeness, temperature, or tampering. The seminar provided an overview of these emerging packaging technologies and their potential to extend shelf life and ensure food safety.
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This document discusses thermal and non-thermal food processing technologies. Thermal technologies discussed include blanching, pasteurization, and sterilization which use heat to destroy microbes and enzymes. Non-thermal technologies discussed include high pressure processing, food irradiation, pulsed light/electric field, and ultrasonics which achieve food preservation without heat. Both thermal and non-thermal technologies are aimed at reducing food losses and extending shelf life while ensuring food safety, though non-thermal methods maintain nutritional and sensory qualities of food better than thermal methods. The document concludes that a combination of thermal and non-thermal treatments may be most effective for food processing.
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Heat exchange_QA_Final
A heat exchanger is a device that transfers thermal energy between fluids or between fluids and solids without mixing the substances. Heat exchangers have various applications including heating, cooling, and phase changing of fluids. In most heat exchangers, a separating wall prevents direct contact between the fluids and facilitates heat transfer through conduction. Sterilization is the process of eliminating microorganisms through physical, chemical, or other means and is important in pharmaceutical applications to prevent contamination of medical products and equipment. Several factors influence sterilization effectiveness including temperature, time, the type of microorganism, and presence of organic material.
STERILIZATION AND DISINFECTION.pptx
This document discusses sterilization and disinfection. It defines key terms like sterilization, disinfection, antisepsis, antiseptics and provides historical context. It describes various sterilization methods including physical agents like heat, radiation and filtration. It covers chemical sterilizing agents like alcohols, aldehydes, dyes, halogens, phenols and gases. The document compares dry and moist heat sterilization and categorizes different sterilization techniques.
Sterilization by dry heat(applied microbiology)
Sterilization is a process that kills all microorganisms through various means like heat, chemicals, irradiation, etc. Dry heat sterilization uses high temperatures without moisture to destroy microbes. Common dry heat methods include hot air ovens, flaming, and incineration. Hot air ovens circulate hot air above 170°C for at least 60 minutes to ensure sterilization through protein denaturation and cell membrane disruption. Flaming uses the flame of a Bunsen burner to heat items red hot above 250°C, while incineration reaches temperatures over 870°C to sterilize through complete burning. Dry heat requires higher temperatures and longer times than wet heat sterilization methods.
sterilisation and disinfection.pptx
There are two main methods of sterilization - physical and chemical. Physical sterilization methods include heat (dry and moist), filtration, sunlight and radiation. Moist heat is the most effective physical method and is achieved through autoclaving, which uses steam under pressure above 100°C. Chemical sterilization methods involve the use of disinfecting chemicals like alcohols, aldehydes, phenols, halogens and oxidizing agents to destroy microorganisms. Proper sterilization requires selecting the appropriate method based on the item and intended use while following recommended exposure times and temperatures.
Industrial sterilization
Industrial sterilization will help you to get more information about sterilization in pharmaceutical industries. how the process of sterilization are selected for different product.
sterilisation арфрарц рафцооац фарцфаргцф
афцтатод т фоацтофцт офцатофцта офцта отфцфцотафо цофац тоацф
Sterilization- Pharmaceutical Microbiology
Killing or removing all forms of microbial life (including endospores) in a material or an object.
Mainly due to: oxidation of cell component, denature proteins, nucleic acids, RNA and loss of membrane permeability.
Procedures performed in a way to prevent contamination with infectious microorganisms
Used to prevent contamination of surgical instruments, medical personnel, and the patient during surgery
Sanitization: Lowering of microbial counts to prevent transmission in public setting (e.g., restaurants & public rest rooms)
Degerming: Mechanical removal of microbes from limited area. e.g., Alcohol swab on skin, washing of hands with soap
Sepsis: Bacterial contamination
Antisepsis: Reduction or Inhibition of microbes found on LIVING TISSUE
FOOD PROCESSING.pptx
Thermal processing uses heat to preserve food by reducing microbial activity, destroying enzymes, and inducing physical/chemical changes. There are three main categories - blanching, pasteurization, and sterilization. Blanching uses steam or hot water up to 100°C to destroy enzymes. Pasteurization heats food below 100°C to destroy heat-sensitive microorganisms. Sterilization uses temperatures over 100°C to eliminate all microbes, including spores. Common thermal processing methods include canning, baking, roasting, and frying.
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The document provides an overview of asepsis and various sterilization techniques used in hospitals and surgery. It defines key terms like asepsis, sterilization, disinfection, and antisepsis. It describes different sterilization methods including moist heat using steam sterilizers, dry heat using ovens, filtration, radiation, and various chemical disinfectants like phenols, halogens, alcohols, and heavy metals. It explains how each method works to eliminate or inhibit microbes. The document serves as an introduction to aseptic techniques and sterilization principles important for preventing surgical infections.
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principles of sterilization, concepts, various types of sterilization methods
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Aseptic Packaging
- 1. Mr. Pritam P. Kolge M. Pharm (QA) Bharati Vidyapeeth College of Pharmacy Kolhapur
- 2. Introduction Aseptic packaging is the filling of sterile containers with a commercially sterile product under aseptic conditions, and then sealing them so that re-infection is prevented; that is, so that they are hermetically sealed. Sources of contamination: microorganism may be in the product, on the surface of packaging material or the part coming in contact with the product.
- 3. objectives To sterile the product that provide the higher quality product To take advantage of high temperature short time(HTST) To extend the shelf life of products at normal temperature by packaging them aseptically
- 4. Process Flow
- 5. Working of aseptic process sterilization of equipment sterilization of food/drugs sterilization of container Filling and closure of presterilized product into sterilized container under aseptic conditions Maintenance of sterility
- 6. Sterilization of Equipments Radiation • UV-C radiation • Infrared radiation • Ionizing radiation Heat • Saturated steam • Superheated steam • Hot air • Hot air and steam Chemical • Hydrogen peroxide • Ethanol • Ethylene oxide • Paraceticacid
- 7. Sterilization of Product • 63◦C/30 min • 72◦C/15 sec HTST • 130◦C – 150◦C/ fractions of sec UHT
- 8. Sterilization of container or packaging materials Thermal treatment Irradiation chemical treatment
- 9. Aseptic packaging of Milk
- 10. Packaging materials Packaging materials: paper and paper based products Glass Tin plate Aluminums foil Plastics
- 11. Aseptic packaging systems Bottle system Sachet and pouch systems Cup systems
- 12. Bottle System
- 13. Sachet And Pouch System
- 14. Cup System
- 15. Benefits of aseptic packaging systems Keeps the product for several months Conserve the nutritive value of foods Less space requirement Cheaper packaging cost Permits storage and handling without refrigeration Eliminates the use of preservatives
- 16. Storage ❖ To maintain at a low temperature so as to prevent any deterioration in quality prior to processing/product manufacturing ❖ To facilitate bulking of the raw materials supply, which will ensure uniform composition ❖ To allow for uninterrupted operation during processing
- 18. Thank You