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.
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.
Intelligent packaging systems exist to monitor aspects of food products and provide information to consumers. They include time-temperature indicators that change color to indicate temperature abuse, gas indicators that change color based on gas levels, and thermochromic inks that change color based on temperature. Biosensors can detect pathogens or toxins in food by attaching antibodies to packaging to display a visual cue. Radio frequency identification tags can identify and trace products throughout the supply chain. The goal of intelligent packaging is to help consumers make decisions to extend shelf life, enhance safety, and improve quality.
The term intelligent involves an ON/OFF switching function on the package in response to changing external/internal stimuli, in order to communicate the product status to its consumers or endusers.The use of features of high added value that enhance the functionality of a product, notably mechanical, electronic and chemical features that improve safety and efficiency.
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.
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.
This document discusses active packaging, which incorporates components into packaging systems that interact with food or the surrounding environment to prolong shelf life and food quality. It provides examples of active packaging systems that scavenge oxygen, ethylene, or emit ethanol. The goal is to enhance food preservation through techniques like oxygen removal, carbon dioxide absorption, and antimicrobial control. Trends include reducing food waste and using more sustainable active agents, while challenges include cost and technical limitations.
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.
A retort pouch or retortable pouch is a type of food packaging made from a laminate of flexible plastic and metal foils. It allows the sterile packaging of a wide variety of food and drink handled by aseptic processing, and is used as an alternative to traditional industrial canning methods
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.
Intelligent packaging systems exist to monitor aspects of food products and provide information to consumers. They include time-temperature indicators that change color to indicate temperature abuse, gas indicators that change color based on gas levels, and thermochromic inks that change color based on temperature. Biosensors can detect pathogens or toxins in food by attaching antibodies to packaging to display a visual cue. Radio frequency identification tags can identify and trace products throughout the supply chain. The goal of intelligent packaging is to help consumers make decisions to extend shelf life, enhance safety, and improve quality.
The term intelligent involves an ON/OFF switching function on the package in response to changing external/internal stimuli, in order to communicate the product status to its consumers or endusers.The use of features of high added value that enhance the functionality of a product, notably mechanical, electronic and chemical features that improve safety and efficiency.
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.
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.
This document discusses active packaging, which incorporates components into packaging systems that interact with food or the surrounding environment to prolong shelf life and food quality. It provides examples of active packaging systems that scavenge oxygen, ethylene, or emit ethanol. The goal is to enhance food preservation through techniques like oxygen removal, carbon dioxide absorption, and antimicrobial control. Trends include reducing food waste and using more sustainable active agents, while challenges include cost and technical limitations.
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.
A retort pouch or retortable pouch is a type of food packaging made from a laminate of flexible plastic and metal foils. It allows the sterile packaging of a wide variety of food and drink handled by aseptic processing, and is used as an alternative to traditional industrial canning methods
This document discusses recent advances in food packaging technologies. It describes edible packaging where the food is packaged in edible material layers. Smart packaging can indicate quality through color changes and uses sensors to track temperature. Anti-microbial packaging uses materials like silver ions to inhibit microbial growth. Water soluble packaging dissolves in hot water, reducing waste. Self-cooling/heating packaging controls temperature. Flavor/odor absorbers remove unwanted scents. Micro packaging uses nanotechnology thin films as an eco-friendly alternative to plastic.
The document discusses shelf life of food and factors that affect it. Shelf life is the time a food product remains safe, sensory qualities, and nutritional value when stored under recommended conditions. It begins after processing and packaging. Shelf life is affected by intrinsic food factors like pH and extrinsic storage factors like temperature. Shelf life is indicated using use by and best before dates. Methods to determine shelf life include accelerated and real time testing. Sensory, physico-chemical, and microbiological analysis are used to measure changes and determine the shelf life.
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.
Active packaging technologies can help extend the shelf life of foods and maintain quality. There are various types of active packaging systems that interact with the packaged product including oxygen scavengers, CO2 emitters, moisture absorbers, odor/flavor absorbers, antimicrobials, and antioxidant releasers. These systems are used for applications in meat, seafood, bakery goods and other products. Future trends in active packaging may include self-heating and self-cooling systems as well as technologies that can heat or chill food on demand.
Controlled atmospheric and Modified atmospheric packaging using nitrogenDebomitra Dey
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.
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.
Vacuum packaging is an effective way to increase the shelf life of food products. Here the product is placed in an air-tight pack, the air sucked out and the package sealed.
Active packaging involves packaging materials that interact with the food or the internal environment of the package to extend shelf life or enhance safety while maintaining quality. Some common types of active packaging systems include oxygen scavengers, carbon dioxide emitters/absorbers, moisture absorbers, ethylene absorbers, and antimicrobial films. Oxygen scavengers help remove oxygen from packages to prevent spoilage. Ethylene absorbers help remove the plant hormone ethylene from packages to slow ripening and senescence of produce. Antimicrobial films release antimicrobial compounds to inhibit microbial growth. The effectiveness of active packaging systems depends on factors like the type of food and microbes, environmental conditions, and properties of the packaging material.
Smart and active packaging systems can incorporate sensors, indicators, and other technologies to monitor food quality and safety throughout the supply chain. Common functions of intelligent packaging include sensing oxygen, carbon dioxide, moisture, pathogens, and temperature to provide information on food freshness and detect potential issues. Key components include gas sensors, biosensors, time-temperature indicators, and RFID tags. Indicators produce a visible color change in response to chemical reactions to provide information on conditions inside the package. Active packaging technologies like oxygen scavengers and antimicrobial agents are designed to prolong shelf-life by absorbing or releasing specific gases.
High pressure processing is a non-thermal food processing technique that uses high pressures, usually between 100-1000 MPa, to inactivate microorganisms and extend the shelf life of foods. It has minimal effects on taste, texture, color, and nutrients of foods. HPP is being used commercially for products like guacamole, sliced meats, seafood, juices, and dairy to kill pathogens and spoilage microbes while maintaining quality. The high pressure is applied uniformly from all directions using a pressure vessel filled with water, which compresses the packaged foods within minutes and safely destroys microbes without heat.
This document discusses edible packaging as an environmentally friendly alternative to traditional plastic packaging. It provides an introduction to edible packaging, explaining why it is needed due to the large amount of non-biodegradable plastic waste. Edible packaging is defined as a thin film or coating that can be consumed as part of the food. Common materials used include proteins, polysaccharides, and lipids. Edible packaging can provide benefits like moisture and gas barriers while being safely edible. However, challenges remain regarding their cost effectiveness and commercialization at scale.
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.
The document discusses packaging for the food and beverage industry. It defines food, beverages, and packaging. It then covers types of non-alcoholic beverages like carbonated beverages, fruit beverages, tea, and coffee. It discusses their packaging requirements to prevent deterioration like moisture, oxygen, and microbial growth. It also covers alcoholic beverages like beer, wine, and distilled spirits and their packaging in bottles or cans to prevent flavor loss and maintain quality. Overall, it examines the packaging needs of various food and drinks to protect quality during storage and distribution.
This document discusses retort pouch processing for food products. Retort pouches allow for sterile packaging of foods through cooking under high pressure and heat. This increases shelf life while maintaining freshness. The document examines the materials used for retort pouches and the processing steps. It provides advantages like reduced heating time and easier distribution. A case study on ginger-garlic paste in retort pouches analyzes processing conditions and quality characteristics. The conclusion is that retort packaging enhances acceptance of ready meals and provides competition to canned foods.
250 million tons of non-biodegradable plastics are produced annually. Edible packaging includes thin edible films or coatings that are applied directly to foods and eaten as part of the food. Edible films are produced separately and then applied, while coatings are applied directly to foods. Edible packaging has advantages like being environmentally friendly and reducing waste, and can enhance properties of foods. However, edible packaging also has drawbacks like potential development of off flavors and higher costs compared to synthetic packaging.
Modified atmosphere packaging (MAP) involves packaging foods in environments with modified gas compositions to extend shelf life. MAP reduces oxygen and increases carbon dioxide and nitrogen. Respiring foods are packaged under low oxygen, while non-respiring foods need very low oxygen and high carbon dioxide to prevent growth of pathogenic bacteria. Common packaging materials allow transmission of gases needed to create the desired internal atmosphere. Active MAP uses absorbers to control gas levels throughout storage, while passive MAP relies on film permeability and food respiration for gas equilibrium. MAP extends shelf life by reducing microbial growth and moisture loss, slowing biochemical changes.
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.
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.
MAP (Modified Atmosphere Packaging) involves replacing the air in food packaging with a gas mixture to extend shelf life. Common gases used are CO2, N2, and O2. CO2 inhibits microbial growth. N2 acts as a filler gas and prevents package collapse. Low O2 inhibits aerobic bacteria growth. MAP shelf life extensions range from 50-400% depending on the food. Proper gas mixtures, packaging materials, and storage temperatures are required for each food type to maximize freshness and safety.
Este documento describe los diferentes tipos de whisky. Explica que el whisky es una bebida alcohólica obtenida por la destilación y envejecimiento de cereales como la cebada. Detalla los procesos de elaboración como el malteado, fermentación y destilación. Luego clasifica los whiskies en de malta, de grano y sus combinaciones como single malt y blended. Finalmente, describe los whiskies escoceses, irlandeses y estadounidenses, haciendo énfasis en los tipos más comunes como el bourbon, r
This document discusses recent advances in food packaging technologies. It describes edible packaging where the food is packaged in edible material layers. Smart packaging can indicate quality through color changes and uses sensors to track temperature. Anti-microbial packaging uses materials like silver ions to inhibit microbial growth. Water soluble packaging dissolves in hot water, reducing waste. Self-cooling/heating packaging controls temperature. Flavor/odor absorbers remove unwanted scents. Micro packaging uses nanotechnology thin films as an eco-friendly alternative to plastic.
The document discusses shelf life of food and factors that affect it. Shelf life is the time a food product remains safe, sensory qualities, and nutritional value when stored under recommended conditions. It begins after processing and packaging. Shelf life is affected by intrinsic food factors like pH and extrinsic storage factors like temperature. Shelf life is indicated using use by and best before dates. Methods to determine shelf life include accelerated and real time testing. Sensory, physico-chemical, and microbiological analysis are used to measure changes and determine the shelf life.
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.
Active packaging technologies can help extend the shelf life of foods and maintain quality. There are various types of active packaging systems that interact with the packaged product including oxygen scavengers, CO2 emitters, moisture absorbers, odor/flavor absorbers, antimicrobials, and antioxidant releasers. These systems are used for applications in meat, seafood, bakery goods and other products. Future trends in active packaging may include self-heating and self-cooling systems as well as technologies that can heat or chill food on demand.
Controlled atmospheric and Modified atmospheric packaging using nitrogenDebomitra Dey
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.
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.
Vacuum packaging is an effective way to increase the shelf life of food products. Here the product is placed in an air-tight pack, the air sucked out and the package sealed.
Active packaging involves packaging materials that interact with the food or the internal environment of the package to extend shelf life or enhance safety while maintaining quality. Some common types of active packaging systems include oxygen scavengers, carbon dioxide emitters/absorbers, moisture absorbers, ethylene absorbers, and antimicrobial films. Oxygen scavengers help remove oxygen from packages to prevent spoilage. Ethylene absorbers help remove the plant hormone ethylene from packages to slow ripening and senescence of produce. Antimicrobial films release antimicrobial compounds to inhibit microbial growth. The effectiveness of active packaging systems depends on factors like the type of food and microbes, environmental conditions, and properties of the packaging material.
Smart and active packaging systems can incorporate sensors, indicators, and other technologies to monitor food quality and safety throughout the supply chain. Common functions of intelligent packaging include sensing oxygen, carbon dioxide, moisture, pathogens, and temperature to provide information on food freshness and detect potential issues. Key components include gas sensors, biosensors, time-temperature indicators, and RFID tags. Indicators produce a visible color change in response to chemical reactions to provide information on conditions inside the package. Active packaging technologies like oxygen scavengers and antimicrobial agents are designed to prolong shelf-life by absorbing or releasing specific gases.
High pressure processing is a non-thermal food processing technique that uses high pressures, usually between 100-1000 MPa, to inactivate microorganisms and extend the shelf life of foods. It has minimal effects on taste, texture, color, and nutrients of foods. HPP is being used commercially for products like guacamole, sliced meats, seafood, juices, and dairy to kill pathogens and spoilage microbes while maintaining quality. The high pressure is applied uniformly from all directions using a pressure vessel filled with water, which compresses the packaged foods within minutes and safely destroys microbes without heat.
This document discusses edible packaging as an environmentally friendly alternative to traditional plastic packaging. It provides an introduction to edible packaging, explaining why it is needed due to the large amount of non-biodegradable plastic waste. Edible packaging is defined as a thin film or coating that can be consumed as part of the food. Common materials used include proteins, polysaccharides, and lipids. Edible packaging can provide benefits like moisture and gas barriers while being safely edible. However, challenges remain regarding their cost effectiveness and commercialization at scale.
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.
The document discusses packaging for the food and beverage industry. It defines food, beverages, and packaging. It then covers types of non-alcoholic beverages like carbonated beverages, fruit beverages, tea, and coffee. It discusses their packaging requirements to prevent deterioration like moisture, oxygen, and microbial growth. It also covers alcoholic beverages like beer, wine, and distilled spirits and their packaging in bottles or cans to prevent flavor loss and maintain quality. Overall, it examines the packaging needs of various food and drinks to protect quality during storage and distribution.
This document discusses retort pouch processing for food products. Retort pouches allow for sterile packaging of foods through cooking under high pressure and heat. This increases shelf life while maintaining freshness. The document examines the materials used for retort pouches and the processing steps. It provides advantages like reduced heating time and easier distribution. A case study on ginger-garlic paste in retort pouches analyzes processing conditions and quality characteristics. The conclusion is that retort packaging enhances acceptance of ready meals and provides competition to canned foods.
250 million tons of non-biodegradable plastics are produced annually. Edible packaging includes thin edible films or coatings that are applied directly to foods and eaten as part of the food. Edible films are produced separately and then applied, while coatings are applied directly to foods. Edible packaging has advantages like being environmentally friendly and reducing waste, and can enhance properties of foods. However, edible packaging also has drawbacks like potential development of off flavors and higher costs compared to synthetic packaging.
Modified atmosphere packaging (MAP) involves packaging foods in environments with modified gas compositions to extend shelf life. MAP reduces oxygen and increases carbon dioxide and nitrogen. Respiring foods are packaged under low oxygen, while non-respiring foods need very low oxygen and high carbon dioxide to prevent growth of pathogenic bacteria. Common packaging materials allow transmission of gases needed to create the desired internal atmosphere. Active MAP uses absorbers to control gas levels throughout storage, while passive MAP relies on film permeability and food respiration for gas equilibrium. MAP extends shelf life by reducing microbial growth and moisture loss, slowing biochemical changes.
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.
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.
MAP (Modified Atmosphere Packaging) involves replacing the air in food packaging with a gas mixture to extend shelf life. Common gases used are CO2, N2, and O2. CO2 inhibits microbial growth. N2 acts as a filler gas and prevents package collapse. Low O2 inhibits aerobic bacteria growth. MAP shelf life extensions range from 50-400% depending on the food. Proper gas mixtures, packaging materials, and storage temperatures are required for each food type to maximize freshness and safety.
Este documento describe los diferentes tipos de whisky. Explica que el whisky es una bebida alcohólica obtenida por la destilación y envejecimiento de cereales como la cebada. Detalla los procesos de elaboración como el malteado, fermentación y destilación. Luego clasifica los whiskies en de malta, de grano y sus combinaciones como single malt y blended. Finalmente, describe los whiskies escoceses, irlandeses y estadounidenses, haciendo énfasis en los tipos más comunes como el bourbon, r
The document is a resume and portfolio for a graphic designer named Prasad. It summarizes his 7+ years of experience in graphic design and lists his skills such as design, organization, communication, and ability to work in fast-paced environments. It provides examples of his work including logo design, branding, marketing collaterals, and more. Projects are shown for various clients across different industries.
This document discusses fresh fish packaging. It describes the chemical composition and biochemical changes in fresh fish that make it highly perishable. Proper packaging is needed to reduce dehydration, oxidation, and bacterial/chemical spoilage. Common packaging methods for fresh fish include modified atmosphere packaging using gases like CO2 and O2, vacuum packaging, and active packaging using absorbers or emitters. The appropriate packaging materials and methods can extend the shelf-life of fresh fish while maintaining quality.
modified atmosphere packaging in vegetablesManpreet Kaur
This study evaluated the effects of modified atmosphere packaging on quality attributes of fresh-cut cantaloupe cubes. Fresh-cut cantaloupe was packaged in permeable film packages (PFP), packages with a naturally formed modified atmosphere (nMAP), or packages flushed with 4kPa O2 and 10kPa CO2 (fMAP) and stored at 5°C or 10°C. fMAP maintained quality for longer than PFP or nMAP by reducing ethylene concentrations and production rates in the packages. fMAP is recommended for maintaining quality of fresh-cut cantaloupe with a shelf life of up to 10 days.
application of modified atmosphere packaging in food industrynooshin noshirvani
MAP involves altering the gas atmosphere surrounding food products to inhibit microbial growth and deteriorative chemical/enzymatic reactions. It extends shelf life by slowing respiration and ethylene production rates. The document discusses MAP applications for various foods like dairy, meat, produce and bakery products. It also examines how different gas mixtures, storage temperatures and other factors influence MAP effectiveness for specific foods. Overall, MAP is shown to increase shelf life and reduce waste while maintaining quality attributes like color, texture and aroma compared to traditional packaging methods.
Barun Kumar Yadav is presenting on modified atmospheric packaging (MAP) of foods. MAP involves packaging foods in an atmosphere with a modified gas composition compared to air, such as reduced oxygen and increased carbon dioxide levels. This helps reduce the respiration and microbial growth rates of packaged foods, extending their shelf life. Common gases used in MAP include oxygen, carbon dioxide, nitrogen, and ethylene scavengers. MAP can be passive, allowing the package atmosphere to reach equilibrium through permeation and respiration, or active using technologies like oxygen scavengers or emitters to control the atmosphere.
MODIFIED ATMOSPHERE AND INTELLIGENT PACKAGING OF FOODÜlger Ahmet
This document discusses modified atmosphere packaging (MAP) and intelligent packaging techniques for food. It provides an overview of MAP, describing common gas mixtures used and considerations for packaging materials. MAP can extend shelf life by creating different gas compositions than air in packages. The document also outlines various packaging systems and the author's own research on using MAP to store mushrooms and bakery products.
Versatile and patented method of Oxygen Permeation Analysis for packages, bottles and film. The PermMate can also be used for headspace measurement, leak detection and shelf life determination. The PermMate utilizes a patented method
which involves extracting a small amount of gas at intervals until the rate of uptake of O2 is the same as the last test, then the test is complete.
This document introduces the ENE-001 portable gas analyzer. Key details include:
- The ENE-001 can detect PM 2.5, PM 10, combustible gases, carbon monoxide, hydrogen sulfide, and oxygen using advanced sensors and microprocessor control.
- It is compact and easy to use, making it suitable for applications like sewage plants, tunnels, waste sites, and more.
- The document describes the product launch, specifications, technology, charging, calibration procedures, serial communication, and sensors used - including combustible, oxygen, CO, H2S, and PM sensors.
This study evaluated different sanitation methods on the quality of fresh cherry and plum salad over 10 days of storage at 4°C. The fruit was minimally processed and packaged under modified atmosphere. Using UV-C radiation and 10g/L ascorbic acid (Treatment 2) was most effective in reducing microbial growth, maintaining antioxidant compounds and sensory quality compared to water (Control) or ascorbic acid alone. Treatment 2 reduced mesophilic bacteria by 1.15 log CFU/g and psychrotrophic bacteria by 1 log CFU/g versus the Control after 10 days. It also better preserved color, phenolic content, anthocyanins and antioxidant activity over time. This combinated treatment shows potential as an environment
The Claryfil Visco M cartridge filter is designed for high-temperature liquids and organic solvents. It uses polyester fiber media that allows filtration of liquids at temperatures up to 100°C. The molded polyester layers provide excellent functionality for highly viscous liquids. Controlled gradient porosity throughout the cartridge extends service life. It is suitable for applications in food/drink, electronics, and chemical engineering.
Modern food packaging uses both active and intelligent packaging technologies. Active packaging helps preserve food through oxygen scavengers, moisture control, or ethylene absorbers. Intelligent packaging uses indicators and sensors to monitor food quality and safety throughout the supply chain, providing information on time/temperature exposure, freshness levels, presence of pathogens or leaks. Radio frequency identification is an advanced tracing technology that can identify and track food products.
The document discusses various oxygen measurement applications across different industries including storage and environment, upstream and processing, recovery and waste, downstream and purification. It provides examples of successful oxygen measurement applications in pharmaceutical API manufacturing, blanketing in mixing stirrers, centrifuge inertization, general manufacturing tank storage, and chemical manufacturing such as oxidation in extruders and waste-gas reclaiming.
EBSO: CATALOGO CONTROL COMPANY - TERMOMETROS-HIGROMETROSEBSO
EBSO pone a su disposición el CATALOGO DE TERMOMETROS/HIGROMETROS - MARCA CONTROL COMPANY (USA)
Para adquirir el producto comuníquese con nosotros a los correos ventas_ebso@hotmail.com, joffreugaz@hotmail.com
The document describes a growth chamber and seed germinator. It can control temperature from 25°C to 80°C with a deviation of +/-0.5°C, humidity from 10-98% RH with a deviation of 2-3% RH, and provide lighting intensities from 10-1500 micro moles/m2/sec. It has programmable controls, monitoring sensors, insulation, and safety features to provide precise and reliable environmental conditions for testing plant and material samples.
The document discusses in-process quality control (IPQC) during pharmaceutical packaging operations. It describes various IPQC tests that should be performed at the start of each packaging batch, including protruding product sensor tests, pin hole detector tests, and leak tests. It also discusses barcode sensor tests that should be done every half hour to check cartons and leaflets. The key goal of IPQC is to provide early warnings for any quality issues during packaging and help ensure the packaged drugs maintain standards of identity, strength, quality and purity until consumption.
The document discusses shelf ready packaging, which refers to products packaged in a way that is easy to identify, open, stock on shelves, and dispose of, in order to optimize shelf replenishment and visibility. It notes that while shelf ready packaging can improve efficiency, its implementation should be evaluated on a case-by-case basis rather than adopted systematically. The document also outlines principles and requirements for packaging from both business and environmental sustainability perspectives.
An artificial nose (e-nose) uses sensor arrays and pattern recognition systems to identify and analyze odors, similar to a biological nose. The document describes the development of an e-nose called the Wi-Nose to monitor wine fermentation. It would use sensors to detect ethanol and carbon dioxide levels characteristic of different fermentation stages, and a neural network trained on sample data to classify the stage. The Wi-Nose design incorporates sensors well-suited for detecting these compounds, and the document outlines its testing and training using a neural network tool in Excel.
This document discusses industrial sterilization processes on a large scale. It defines sterilization as destroying all forms of life. Sterilization is important for pharmaceutical products to eliminate contamination. Common sterilization processes include physical methods like heat and radiation, and chemical methods using gases or antimicrobial agents. Proper process selection and validation are important to ensure sterilized products meet specifications.
Testo Measurement Solutions for Pharma Industry ApplicationsTesto-India-Pvt-Ltd
The document discusses Testo's measurement solutions for the pharmaceutical industry. It describes instruments for measuring parameters like temperature, humidity, pH, and differential pressure that are used in laboratories, cleanrooms, storage facilities, transport, and the health sector. Testo offers data loggers, transmitters, climate measuring instruments, and thermal imagers to monitor critical environments and ensure product and data quality in pharmaceutical applications.
PET Power is a leading specialist in PET packaging that produces bottles and jars for the healthcare industry. They have strict quality control systems in place and certifications like ISO 9001, cGMP, and BRC. PET Power uses an injection stretch blow moulding process to produce bottles and jars in a cleanroom facility, and can provide gamma irradiation for sterilization. They offer various bottle and jar styles, sizes, and colors for pharmaceutical and medical applications.
PET Power is a leading specialist in PET packaging that produces bottles and jars for the healthcare industry. They have a quality management system certified to ISO 9001 and cGMP standards. Products are produced using injection stretch blow moulding in a cleanroom classified as ISO Class 7. Finished products undergo quality control testing and can be gamma irradiated for sterilization. PET Power offers various laboratory services to support product development and regulatory requirements for their customers in the healthcare industry.
PET Power is a leading specialist in PET packaging that produces bottles and jars for the healthcare industry. They have a quality management system certified to ISO 9001 and cGMP standards. Products are produced using injection stretch blow moulding in a cleanroom classified as ISO Class 7. Finished products undergo quality control testing and can be gamma irradiated for sterilization. PET Power offers various laboratory services to support product development and regulatory requirements for their pharmaceutical customers.
PET Power is a leading specialist in PET packaging that produces bottles and jars for the healthcare industry. They have a quality management system certified to ISO 9001 and cGMP standards. Products are produced using injection stretch blow molding in a cleanroom classified as ISO Class 7. Finished products undergo quality control testing and can be gamma irradiated for sterilization. PET Power offers various bottle styles, closures, and lab services to support customers' packaging needs.
PET Power is a leading specialist in PET packaging that produces bottles and jars for the healthcare industry. They have strict quality control systems in place and certifications like ISO 9001, cGMP, and BRC. PET Power uses an injection stretch blow moulding process to produce bottles and jars from PET resin in a cleanroom facility classified as ISO Class 7. Finished products undergo sterilization with gamma radiation to achieve a sterility assurance level of 10^-6.
GC-7800 is a classical gas chromatograph instrument which integrates the most advanced chromatography technique and national or international standards with the most extensive applications by the experienced experts of Labthink.
GC-7800 is a classical gas chromatograph instrument which integrates the most advanced chromatography technique and national or international standards with the most extensive applications by the experienced experts of Labthink.
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W.H. Bender & Associates
408-784-7371
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www.whbender.com
San Jose, California
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2. Introduction
Food Packaging
Packaging include a co-ordinated system of
preparing goods for transport, distribution, storage,
retailing & end-use, a means of ensuring safe delivery
to the ultimate consumer in sound condition at
optimum cost, and a techno-commercial function
aimed at optimizing the costs of delivery while
maximizing sales.
5. Intelligent packaging can be defined as “packaging
that contains an external or internal indicator to
provide information about aspects of the history of
the package and/or the quality of the food”.
Intelligent packaging is an extension of the
communication function of traditional packaging, and
communicates information to the consumer based on
its ability to sense, detect, or record external or
internal changes in the product's environment.
Intelligent Packaging
6. A packaging system that is capable of
carrying out intelligent functions like
Detecting
Sensing
Recording
Tracing
Communicating
To facilitate decision-
making
To extend shelf life
Enhance safety
Improve quality
Provide information
Warn about possible
problems
8. A. Improve product and product value
B. Provide more convenience
C. Provide protection against theft,
counterfeiting and tampering
Three types of intelligent packaging systems
are used to :
9. 1) Quality Indicators
Kimchi Freshness Indicator
RipeSenseTM
SensorQTM
2) Time-Temperature Indicators
VITSABTM
TEMPTIMETM
MonitorMarkTM
3) Gas Concentration Indicators
A. Improving product quality and
product value
10. Quality or freshness indicators are used to indicate if
the quality of the product have become unacceptable during
storage, transport, retailing and in consumers home.
Indicates the spoilage or lack or freshness of the
product, in addition to temperature abuse or package leakage
based on the reaction with volatile metabolites produced
during ageing of foods and gives a visible colour change as an
indicator of :
• CO2
• Amines
• Ammonia
• H2S
A.1. Quality Indicators
11.
12. Specially designed for a commercial product of natural mixed
fermentation owing principally to lactic acid bacteria. In
optimal conditions the fermented product has a pH 4.2 and
titrable acidity 0.6 – 0.8 %
Kimchi Freshness Indicator
13. Kimchi quality deteriorates from formation of
excessive organic acids and loss of texture.
Change in CO2 concentration correlated highly with
pH & titrable acidity. A colour indicator has been
developed sensitive towards CO2 concentration.
The indicator ingredients consist of Ca(OH)2 as CO2
absorbent and bromocerol purple or methyl red as a
chemical dye.
How Kimchi works
15. RipeSense® indicates the ripening of fruits
The label is attached to the inside of a four-piece PET
clampshell punnet with a tamper-evident seal. Also protects
the fruit from physical damage.
This technology was initially developed for fruits like peas, a
fruit whose ripeness consumers have great difficulty in
assessing.
RipeSense
16. There is a good correlation between the amount of
aroma that is produced and the actual softening of
the fruit. So as the fruit softens, it produces more
aroma and sensor changes colour.
How RipeSence works
19. TTIs are devices that integrate the exposure to temperature over time
by accumulating the effect of such exposures and exhibiting a change
of colour (or other physical characteristics). Applicable only for
temperature sensitive food.
TTIs can be divided into two categories: partial history indicators, which
do not respond unless some predetermined threshold temperature is
exceeded, and it is intended to identify abusive temperature conditions.
And full history indicator, which respond continuously to all
temperatures.
Selecting an indicator for a particular product in such a way that the
indicator should most closely math the quality of the product as a
function of time and temperature. So a Standard Guide for Selection of
Time–Temperature Indicators “ASTM F 1416-96 (2003)” is formulated.
A.2. Time-Temperature Indicators
(TTI)
20.
21. The VITSABTM (Visual Indicator Tag System AB) time-
temperature monitor is a full history indicator consisting of an
inner transparent pouch with two compartments and an outer
rectangular casing (62 x 25 mm).
VITSAB
22. One compartment of the inner pouch contains a proprietary
lipase enzyme and a pH indicator dye and other contains a
lipase substrate (glycerol trihexanoate) in fluid suspension.
The indicator is activated when barrier separating the two
compartments is broken by an external pressure. As the
hydrolysis of the substrate by the enzyme starts, the pH
irreversibly changes and which is indicated by the gradual
colour change of the dye
How VITSAB works
23. Master Carton Version – Designed as an early warning indicator, is
applied to the cartons or pallets in factory, and deliberately activated by
the pressure of the labeling machine. The colour change are as follows :
1) Green -> Excellent quality (80% or less of the product’s time-temp
tolerance is used up)
2) Yellow -> Good quality (80% is used up)
3) Brown -> Uncertain quality (100% is used up)
4) Red -> Overexposed quality (130% or more is used up)
Consumer Version – The consumer time-temp monitor is designed to
place on individual consumer packages and consists of a single
ampoule, which is activated at the time of packaging. Its function is to
show two colour signals :
1) Green -> Fit for consumption
2) Yellow -> Not fit for consumption
Two types of VITSAB
25. The TEMPTIMETM like Fresh-Scan® labels provide a full history
TTI, showing a response independently of a temperature
threshold.
The indicator consists of three distinctive regions :
I. An eight- digit no. unique to each indicator
II. A two-digit code that identifies the indicator model
III. A strip of material known as the indication band that changes
colour as a result of accumulated temperature exposure.
The indicators have no means for in-field activation, and are
shipped from the manufacturer already activated and
responding to the storage temperature. To minimize indicator
response prior to use, they are stored at -240C
TEMPTIME
26. The indication band contains diacetylene monomers (R – C Ξ C – C Ξ C –
R), which appear colourless because they absorb light only in UV portion
of the spectrum.
They undergo time-temp dependent polymerization to form a polymer
with a conjugated backbone on which electrons are delocalized.
The delocalized electrons absorb light in the visible portion of the
spectrum and the polymer appears coloured.
A change of the side group ‘R’ cause a dramatic change in the solid-state
reaction kinetics. Generally follows Arrhenius-type kinetics over a wide
range of temp range.
The colour change and the bar codes are monitored using specially
programmed, hand-held microcomputer with an optical wand, which
records the decrease in reflection as the indication band darkens. The
product shelf life can be calculated from the change in colour, with
respect to the prior time-temp experiences fed to the program.
How TEMPTIME (Fresh-Scan) works
28. The TEMPTIME Fresh-Check® indicator developed for consumers
and consists of a small circle of polymer surrounded by a printed
reference ring.
TEMPTIME (Fresh-Check ®)
29. The 3M MonitorMarkTM TTI is a partial history indicator is
1. a 88 x 19 mm rectangular cardboard containing
2. 28 x 12 mm pad of blue dye with a carrier substance,
3. plastic slip-tab for isolating the dye,
4. 7 mm blotter paper wick,
5. And 88 x 19 mm rectangular cardboard with five window cuts
The bottom piece has a pressure sensitive adhesive backing.
Removal of the slip-tab is needed to activate it. Before
activation it is needed to be stored at temp not less than -400C
This indicator has a scale to indicate the length of accumulated
exposure time above a predetermined temperature.
MonitorMark
30. Removal of slip-tab brings the pad (containing dye + carrier
compound) and wick (blotter paper wick ) into contact.
The blue dye remaining within the pad until the carrier
substance undergoes a phase change due to temperature
exposure above a response temperature.
Typical esters are used as carrier compound like octyle
octanoate (m.p. = -170C), dimethyle phthalate (m.p. = -1.10C),
and butyl stearate (m.p. = 120C).
Indicator response is measured by reading the distance the
dye front has migrated past the indicator’s window cuts
How MonitorMark works
32. Indicators (either in the form of a small packet or individually
packed tablet/label) are available commercially which
indicates the presence or absence of gases. For Eg. O2
indicator, water vapor indicator, hydrogen sulphide indicator.
O2 indicators can be included in anoxic packages to indicate
the effective absorption of all O2, and to warn if there is a
breakdown in the O2 barrier.
A.3. Gas Concentration Indicator
33. Most common O2 indicator is pink when the ambient O2
concentration is ≤0.1 % , turning blue when the O2
concentration is ≥0.5 %
The presence of O2 will be indicated in 5 minutes or less,
while the change from blue to pink may take 3 hrs or
more.
How O2 indicator works
35. O2 concentration in atmosphere ≤ 0.1 % → indicator is
pink
O2 concentration in atmosphere ≥ 0.5 % → indicator is
blue
36. More convenient due to value added function.
Improves lifestyle but high price.
Mainly three parts
B.1. Thermochromic Inks
B.2. Microwave doneness indicators(MDIs)
B.3. Radio frequency identification(RFID)
B. Providing more convenience
37. Depending on the composition the at specific temperature
color will change, which indicates the state of product.
Like “TO HOT” ; “DRINK NOW”
First used for WINE labeling
Normal condition-shelf life 6 months or more
Mainly affected by
UV light
Temperature excess 1210 C
Aggressive solvent like Chlorine.
B.1. Thermochromic Inks
39. Devices that detect and visually indicate state of readiness,
when heated in micro oven.
Doneness indicator used to indicate product uniform heating
Temperature indicating papers and levels that would give a
visual indication when the temperature reached, heated by
microwave leading to false indications.
“Shielding doneness indicator(SHI)” are used to avoid the above
problem.
In which an aluminum foil label on plastics lid.
Major disadvantage of SHI –observing whether or not color
change without opening the MICROWAVE OVEN.
To overcome this problem INNOVTION HEATING are used.
B.2. MDIs
41. Used to radio frequencies to read information on a small device
known tag.
Like microchip, look like banknote security ribbon
tags can applied to products and packaging in the form label.
RFID terms indicated device that can sensed at a distance by
radio frequencies.
To date, RFIDs have been used to increase convenience and
efficiency in supply chain management and traceability.
Normally applied to secondary or tertiary packaging.
B.3 Radio frequency identification
42.
43. Protection against theft and counterfeiting is highly used for
high valuable product. So not found widespread application.
To reduced the incident holograms, special inks and dyes,
laser labels and electronic tags have been introduced.
Tampering is used to detect the major contamination.
Now a day intelligent tamper-evident technologies are being
developed based on “LABELs” or ”SEALS” that is transparent
until the package is opened or tampered,
Indicate by written “STOP” or “OPENED” which color
permanently changed.
C. Providing Protection against
Theft, Counterfeiting and Tampering
44.
45. The used of some types of intelligent packaging raised safety
issues because of potential effect on the microbial effects.
Migration regulatory point of view ,intelligent packaging
divided into three groups
Group 1. systems in which no chemical substances are deliberately
transferred into the atmosphere inside the package. Not intended
to come in contact with the foods.
Group 2. Systems that emit quality preserving agent such as CO2 or
ethanol . They can only functions when the agents come to direct
contact with the surface of food which influence microbial growth
Group 3. Systems from which preserving agents are deliberately
transferred onto the surface of food. In order to function, there
has to be direct contact between the active ingredient and the
food.
D. Safety and Regulatory
46. 1. There is possibility that the components making up absorbed
or emitted in group 1 and group 2 will migrates to the food
2.There are the inherent toxicological properties of the agents
in group 3 which deliberately contact with the food.
3. A unique regulatory issue arises with ethanol emits used on
foods intended to be consumed without further cooking
4. If the ethanol residual in the foods exceeds threshold
level(2%)not legally advise to sold it or commercial it .
Possible regulatory issues
47. Due to high Cost , high environment safety purpose intelligent
packaging are less used in food industry.
Intelligent packaging concepts are already in commercial use in
many countries U.S. and Japan.
In Europe , legislative restriction, fear of consumer, lack of
knowledge about the effectiveness and economics and
environment limited the application many types of intelligent.
Many companies are developing thin film transistor(TFTCs)
that can deposited paper or plastics which enhance quality.
The used of intelligent packaging systems for food will
become increasingly popular and new, innovations that deliver
enhance the shelf life and greater assurance of safety will
eventually become commonplace.
Conclusion
48. Robertson, G. L. 2006. Active and intelligent packaging. In Food
packaging: principles and practice2nd ed. CRC Press, Boca Rat
on, Fl. Chap. 14.
De Jong, A.R., Boumans, H., Slaghek, T., Van Veen, J., Rijk, R. an
d Van Zandvoort, M. 2005. Activeand intelligent packaging f
or food: is it the future?. Food Additives & Contamina
nts: Part A. 22:975979
Anonymous. 2007. Smart packaging: coming to a store near y
ou. Food Engineering & Ingredients. 32:2023
Yam, K. L., Takhistov, P. T., and Miltz, J. 2005. Intelligent packag
ing: concepts and applications. Journal of Food Science. 70: R1-
R10
Internet & wiki-pedia.
References