What are canning and Packaging? Why there is a demand for packed food? Why packaging is important? Factors affecting packaging? What's the importance of labeling?
1. A fluidized bed bioreactor is similar to a bubble column bioreactor but with an expanded top section.
2. In a fluidized bed bioreactor, microorganisms or cell cultures are grown while suspended in a liquid medium by the upward flow of gas or air bubbles from below.
3. This helps maintain the organisms in suspension and provides conditions for optimum growth, such as gas-liquid contact and mixing, while minimizing shear stress on the cells.
Batch and Continuous Sterilization of Media in Fermentation Industry Dr. Pavan Kundur
Continuous sterilization is the rapid transfer of heat to medium through steam condensate without the use of a heat exchanger. ... This is more efficient than batch sterilization because instead of expending energy to heat, hold, and cool the entire system, small portions of the inlet streams are heated at a time.
A starter culture is a culture of bacteria used to control the fermentation of milk. It is desirable because the natural microflora in milk can be unpredictable and inconsistent. A starter culture provides a controlled and predictable fermentation. There are different types of starter cultures defined by factors like the bacteria used, temperature optimum, physical form, and whether they contain single or multiple bacterial species. Proper preparation and maintenance of the starter culture is important to ensure it performs as intended in fermenting milk.
bioplastics by microorganisms Polyhydroxyalkanoates And PolyhydroxybutyratePramod Pal
This document discusses bioplastics, which are plastics derived from renewable biomass sources such as vegetable oils, cornstarch, and pea starch. It notes that bioplastics are designed to biodegrade and can break down in either aerobic or anaerobic environments depending on how they are manufactured. Common types of bioplastics include polylactic acid (PLA), polyhydroxyalkanoic acids (PHAs), and polyhydroxybutyrate-co-valerate (PHBVs). The document also discusses the synthesis and production of bioplastics like PHAs and PHB by microorganisms, as well as their applications in packaging, catering, gardening, medical products, and sanitary products
The document discusses several ethical issues related to animal biotechnology. It covers three main categories of ethical issues: 1) Impacts on animal welfare, 2) Governance of research institutions, and 3) Relationship between humans and animals. Specific topics discussed include genetic modification, religious concerns, animal welfare as defined by the five freedoms, environmental effects, concerns about unintended consequences for animal health, and arguments around risks and benefits. Extrinsic concerns are also addressed, such as potential abuse of the technology and predicting future impacts.
This document discusses single cell protein (SCP), which refers to protein extracted from microorganisms like yeast, algae, fungi and bacteria that can be used as a protein supplement for humans and animals. It provides details on the history of SCP, production methods using various microorganisms, advantages like rapid growth and high protein content, disadvantages like possible toxins and poor digestibility, and applications as a food supplement, in health products, cosmetics, and animal feed. Spirulina is highlighted as a commonly used algae for SCP production due to its high protein content and ease of harvesting. The document concludes that SCP production is still developing but has potential as a sustainable food source.
1. A fluidized bed bioreactor is similar to a bubble column bioreactor but with an expanded top section.
2. In a fluidized bed bioreactor, microorganisms or cell cultures are grown while suspended in a liquid medium by the upward flow of gas or air bubbles from below.
3. This helps maintain the organisms in suspension and provides conditions for optimum growth, such as gas-liquid contact and mixing, while minimizing shear stress on the cells.
Batch and Continuous Sterilization of Media in Fermentation Industry Dr. Pavan Kundur
Continuous sterilization is the rapid transfer of heat to medium through steam condensate without the use of a heat exchanger. ... This is more efficient than batch sterilization because instead of expending energy to heat, hold, and cool the entire system, small portions of the inlet streams are heated at a time.
A starter culture is a culture of bacteria used to control the fermentation of milk. It is desirable because the natural microflora in milk can be unpredictable and inconsistent. A starter culture provides a controlled and predictable fermentation. There are different types of starter cultures defined by factors like the bacteria used, temperature optimum, physical form, and whether they contain single or multiple bacterial species. Proper preparation and maintenance of the starter culture is important to ensure it performs as intended in fermenting milk.
bioplastics by microorganisms Polyhydroxyalkanoates And PolyhydroxybutyratePramod Pal
This document discusses bioplastics, which are plastics derived from renewable biomass sources such as vegetable oils, cornstarch, and pea starch. It notes that bioplastics are designed to biodegrade and can break down in either aerobic or anaerobic environments depending on how they are manufactured. Common types of bioplastics include polylactic acid (PLA), polyhydroxyalkanoic acids (PHAs), and polyhydroxybutyrate-co-valerate (PHBVs). The document also discusses the synthesis and production of bioplastics like PHAs and PHB by microorganisms, as well as their applications in packaging, catering, gardening, medical products, and sanitary products
The document discusses several ethical issues related to animal biotechnology. It covers three main categories of ethical issues: 1) Impacts on animal welfare, 2) Governance of research institutions, and 3) Relationship between humans and animals. Specific topics discussed include genetic modification, religious concerns, animal welfare as defined by the five freedoms, environmental effects, concerns about unintended consequences for animal health, and arguments around risks and benefits. Extrinsic concerns are also addressed, such as potential abuse of the technology and predicting future impacts.
This document discusses single cell protein (SCP), which refers to protein extracted from microorganisms like yeast, algae, fungi and bacteria that can be used as a protein supplement for humans and animals. It provides details on the history of SCP, production methods using various microorganisms, advantages like rapid growth and high protein content, disadvantages like possible toxins and poor digestibility, and applications as a food supplement, in health products, cosmetics, and animal feed. Spirulina is highlighted as a commonly used algae for SCP production due to its high protein content and ease of harvesting. The document concludes that SCP production is still developing but has potential as a sustainable food source.
Batch, fedbatch and continuous fermentationDhanya K C
The document discusses different types of fermentation processes including batch, fed-batch, and continuous fermentation. It explains the key characteristics of each type such as whether the system is open or closed, and how substrates and cells are added or removed. The stages of microbial cell growth including lag phase, exponential phase, stationary phase, and death phase are also summarized for batch fermentation.
This document summarizes screening techniques for industrially important microorganisms. It discusses primary and secondary screening. Primary screening involves isolating microorganisms of interest from environmental samples using selective media and techniques like dye indicators or crowded plates. Secondary screening further evaluates isolates for commercial value by identifying useful metabolites and determining optimal growth conditions. Examples provided are screening for organic acid, antibiotic, and extracellular metabolite producers. Secondary screening of antibiotic-producing Streptomyces involves measuring inhibition zones against test organisms.
Single cell proteins (SCP) are dried cells of microorganisms that can be used as protein supplements for humans and animals. SCP production was first commercialized in the 1950s using bacteria cultured on methanol. Common microorganisms used for SCP production include fungi, yeast, algae and bacteria. Production involves selecting a suitable microorganism strain, fermenting it under controlled conditions, harvesting the cells, processing them, and isolating the protein. SCP have potential applications as nutritional supplements, health foods, and animal feed due to their protein and nutrient content.
The document discusses upstream processing in biomanufacturing. Upstream processing involves growing cells in bioreactors to produce target proteins for pharmaceuticals. Key aspects of upstream processing include media preparation and sterilization, inoculum development, and cell culture in bioreactors. The main goal of upstream processing is to provide optimal environmental conditions for cell growth and protein production before downstream processing separates and purifies the target proteins.
Introduction
Primary Culture
Steps In Primary Culture
Isolation Of Tissue
Dissection And/Or Disaggregation
Types Of Primary Culture
Primary Explant Culture
Enzymatic Disaggregation
Mechanical Disaggregation
Cell Line( Finite & Continuous)
Naming A Cell Line
Choosing A Cell Line
Maintenance Of Cell Line
Conclusion
reference
This document discusses screening techniques used to isolate microorganisms of interest from a population. It describes primary screening as an initial process to discard many non-useful microbes while detecting a small percentage that may have industrial applications. Secondary screening further tests the capabilities of these isolated microorganisms to determine their real potential value. Some primary screening techniques mentioned include using crowded plates, detecting organic acid production, and screening for antibiotic production. The document also discusses improving crowded plate techniques and the goals and approaches of secondary screening to evaluate a microorganism's potential for industrial use.
The term “fermentation” is derived from the Latin verb fervere, to boil, thus describing the appearance of the action of yeast on extracts of fruit or malted grain. The boiling appearance is due to the production of carbon dioxide bubbles caused by the anaerobic catabolism of the sugars present in the extract. However, fermentation has come to have different meanings to biochemists and to industrial microbiologists. Its biochemical meaning relates to the generation of energy by the catabolism of organic compounds, whereas its meaning in industrial microbiology tends to be much broader. Fermentation is a word that has many meanings for the microbiologist: 1 Any process involving the mass culture of microorganisims, either aerobic or anaerobic. 2 Any biological process that occurs in the absence of O2. 3 Food spoilage. 4 The production of
Polyhydroxyalkanoates as an example of natural biodegredable polymers .
PHAs are biodegredable biopolyesters produced by a variety of gram negative and gram positive bacteria.
They have a variety of applications in the industrial and medical fields .
The document discusses various fermented food products and the microbes involved in their production. It describes how bread and idli are produced through fermentation using microbes like Saccharomyces cerevisiae and Lactobacillus mesenteroides. It also discusses various cheeses like cheddar and their microbes such as Lactococcus lactis. Other fermented products mentioned include yogurt, kefir and acidophilus milk along with their associated health benefits and microbes.
Oriental fermented foods are traditionally made foods from Asia that use fermentation to preserve and enhance nutrients. Key fermented foods discussed include natto from Japan made from fermented soybeans, minchin from wheat fermented for weeks, piden which are preserved eggs from China, and poi from Hawaii made by mashing and pounding taro. Fermentation involves microbes like bacteria and molds transforming the ingredients through processes like lactic acid production. These foods are significant sources of nutrition and have distinct flavors, textures, and importance in various Asian cuisines.
Papain is a powerful digestive enzyme commonly found in and extracted from papaya. It plays a key role in breaking down toxins and is a digestive aid and antioxidant. It breaks down larger proteins into smaller proteins, peptides, or amino acids by splitting bonds in protein chains.
Bromelain is an enzyme found in pineapples, kiwis, mangos, and bananas that conducts similar functions to papain. It is prepared from pineapple plant stumps after fruit harvest by extracting the juice containing the soluble bromelain enzyme. Along with papain, bromelain is commonly used to tenderize meat.
Ficin is a protease enzyme derived from fig latex. It is part of the cyst
Organ culture involves maintaining small fragments of whole organs or tissues in culture media while retaining their three-dimensional structure and spatial distribution of cells. There are several methods of organ culture including culturing on plasma clots, agar, liquid media, or raft methods. Organ culture has various applications and allows studying cell interactions in a way that mimics the in vivo organ. It is currently being used to develop replacement organs and tissues for applications such as growing bladders, lungs, and heart patches. While progress is being made, developing fully functional human organs remains a challenge.
Bioreactors are devices that cultivate organisms under controlled environmental conditions to produce desired products. They maintain sterile conditions for cell cultivation and growth. Bioreactors consist of parts like agitators, baffles, spargers, and jackets to mix contents, break vortexes, supply oxygen/air, and maintain temperature. There are different types of bioreactors including batch, fed-batch, continuous, bubble column, air lift, fluidized bed, and photo bioreactors which are specialized for fermentation using sunlight or artificial light.
The document summarizes the process of beer production. It begins with a brief history of beer, noting it originated in Babylon in 6000 BC and was improved by Egyptians and commercially produced by Romans. It defines beer as a fermented alcoholic beverage made from grains like barley flavored with hops. The main ingredients in beer - barley, yeast, hops, water and other adjunct grains - are described along with their roles. The production process involves milling, mashing, boiling the wort, fermentation, clarification and bottling. Bottom and top fermenting beers are also defined based on the type of yeast used.
Thermal Death Time# TDT# Thermal Processing# Food Pocessing Technology# Thermal Death Time Concept # TDT Curve # Unit operations in Food Processing # Food Technology in Industry# Food
This document discusses the development of inoculum for industrial fermentation processes. It defines inoculum as a mixture of cultured microbes and the media they are growing in. The key steps in inoculum development are preparing a suitable growth media, maintaining optimal pH and nutrient levels, and conducting growth in stepwise increasing volumes. Examples of common inoculum media compositions are provided for vitamin and bacterial insecticide production processes. Developing high quality inoculum is important for efficiently adapting cultures to fermentation conditions.
Tempeh is a fermented soybean product originating from Indonesia. It is made by fermenting cooked soybeans with Rhizopus moulds, resulting in a firm, compressed cake with a mild flavor. The traditional production process involves soaking, dehulling, cooking, and mixing soybeans with tempeh starter before wrapping and incubating to allow mould growth. Fermentation increases nutrients and breaks down compounds causing flatulence. Tempeh production is still predominantly small-scale in Indonesia and Malaysia, but it has spread to other countries and can now be produced industrially using stainless steel equipment and pure mould cultures.
This document summarizes terminator gene technology, which genetically modifies plants to produce sterile seeds. It was developed by the seed industry to prevent seed saving. There are two types: varietal GURT (V-GURT) renders all subsequent seeds sterile, while trait GURT (T-GURT) switches traits on/off using chemical treatments. While it provides benefits to industry, it is controversial due to concerns over loss of biodiversity and impact on small farmers who rely on seed saving. Most countries have imposed a moratorium on field testing and commercialization of terminator seeds.
This presentation entitled "Golden rice" explains the needs for golden rice development, Biotechnological manipulations in metabolic pathways for GR-1 and GR-2 development and finally it also detailed with the associated ethical issues.
Batch, fedbatch and continuous fermentationDhanya K C
The document discusses different types of fermentation processes including batch, fed-batch, and continuous fermentation. It explains the key characteristics of each type such as whether the system is open or closed, and how substrates and cells are added or removed. The stages of microbial cell growth including lag phase, exponential phase, stationary phase, and death phase are also summarized for batch fermentation.
This document summarizes screening techniques for industrially important microorganisms. It discusses primary and secondary screening. Primary screening involves isolating microorganisms of interest from environmental samples using selective media and techniques like dye indicators or crowded plates. Secondary screening further evaluates isolates for commercial value by identifying useful metabolites and determining optimal growth conditions. Examples provided are screening for organic acid, antibiotic, and extracellular metabolite producers. Secondary screening of antibiotic-producing Streptomyces involves measuring inhibition zones against test organisms.
Single cell proteins (SCP) are dried cells of microorganisms that can be used as protein supplements for humans and animals. SCP production was first commercialized in the 1950s using bacteria cultured on methanol. Common microorganisms used for SCP production include fungi, yeast, algae and bacteria. Production involves selecting a suitable microorganism strain, fermenting it under controlled conditions, harvesting the cells, processing them, and isolating the protein. SCP have potential applications as nutritional supplements, health foods, and animal feed due to their protein and nutrient content.
The document discusses upstream processing in biomanufacturing. Upstream processing involves growing cells in bioreactors to produce target proteins for pharmaceuticals. Key aspects of upstream processing include media preparation and sterilization, inoculum development, and cell culture in bioreactors. The main goal of upstream processing is to provide optimal environmental conditions for cell growth and protein production before downstream processing separates and purifies the target proteins.
Introduction
Primary Culture
Steps In Primary Culture
Isolation Of Tissue
Dissection And/Or Disaggregation
Types Of Primary Culture
Primary Explant Culture
Enzymatic Disaggregation
Mechanical Disaggregation
Cell Line( Finite & Continuous)
Naming A Cell Line
Choosing A Cell Line
Maintenance Of Cell Line
Conclusion
reference
This document discusses screening techniques used to isolate microorganisms of interest from a population. It describes primary screening as an initial process to discard many non-useful microbes while detecting a small percentage that may have industrial applications. Secondary screening further tests the capabilities of these isolated microorganisms to determine their real potential value. Some primary screening techniques mentioned include using crowded plates, detecting organic acid production, and screening for antibiotic production. The document also discusses improving crowded plate techniques and the goals and approaches of secondary screening to evaluate a microorganism's potential for industrial use.
The term “fermentation” is derived from the Latin verb fervere, to boil, thus describing the appearance of the action of yeast on extracts of fruit or malted grain. The boiling appearance is due to the production of carbon dioxide bubbles caused by the anaerobic catabolism of the sugars present in the extract. However, fermentation has come to have different meanings to biochemists and to industrial microbiologists. Its biochemical meaning relates to the generation of energy by the catabolism of organic compounds, whereas its meaning in industrial microbiology tends to be much broader. Fermentation is a word that has many meanings for the microbiologist: 1 Any process involving the mass culture of microorganisims, either aerobic or anaerobic. 2 Any biological process that occurs in the absence of O2. 3 Food spoilage. 4 The production of
Polyhydroxyalkanoates as an example of natural biodegredable polymers .
PHAs are biodegredable biopolyesters produced by a variety of gram negative and gram positive bacteria.
They have a variety of applications in the industrial and medical fields .
The document discusses various fermented food products and the microbes involved in their production. It describes how bread and idli are produced through fermentation using microbes like Saccharomyces cerevisiae and Lactobacillus mesenteroides. It also discusses various cheeses like cheddar and their microbes such as Lactococcus lactis. Other fermented products mentioned include yogurt, kefir and acidophilus milk along with their associated health benefits and microbes.
Oriental fermented foods are traditionally made foods from Asia that use fermentation to preserve and enhance nutrients. Key fermented foods discussed include natto from Japan made from fermented soybeans, minchin from wheat fermented for weeks, piden which are preserved eggs from China, and poi from Hawaii made by mashing and pounding taro. Fermentation involves microbes like bacteria and molds transforming the ingredients through processes like lactic acid production. These foods are significant sources of nutrition and have distinct flavors, textures, and importance in various Asian cuisines.
Papain is a powerful digestive enzyme commonly found in and extracted from papaya. It plays a key role in breaking down toxins and is a digestive aid and antioxidant. It breaks down larger proteins into smaller proteins, peptides, or amino acids by splitting bonds in protein chains.
Bromelain is an enzyme found in pineapples, kiwis, mangos, and bananas that conducts similar functions to papain. It is prepared from pineapple plant stumps after fruit harvest by extracting the juice containing the soluble bromelain enzyme. Along with papain, bromelain is commonly used to tenderize meat.
Ficin is a protease enzyme derived from fig latex. It is part of the cyst
Organ culture involves maintaining small fragments of whole organs or tissues in culture media while retaining their three-dimensional structure and spatial distribution of cells. There are several methods of organ culture including culturing on plasma clots, agar, liquid media, or raft methods. Organ culture has various applications and allows studying cell interactions in a way that mimics the in vivo organ. It is currently being used to develop replacement organs and tissues for applications such as growing bladders, lungs, and heart patches. While progress is being made, developing fully functional human organs remains a challenge.
Bioreactors are devices that cultivate organisms under controlled environmental conditions to produce desired products. They maintain sterile conditions for cell cultivation and growth. Bioreactors consist of parts like agitators, baffles, spargers, and jackets to mix contents, break vortexes, supply oxygen/air, and maintain temperature. There are different types of bioreactors including batch, fed-batch, continuous, bubble column, air lift, fluidized bed, and photo bioreactors which are specialized for fermentation using sunlight or artificial light.
The document summarizes the process of beer production. It begins with a brief history of beer, noting it originated in Babylon in 6000 BC and was improved by Egyptians and commercially produced by Romans. It defines beer as a fermented alcoholic beverage made from grains like barley flavored with hops. The main ingredients in beer - barley, yeast, hops, water and other adjunct grains - are described along with their roles. The production process involves milling, mashing, boiling the wort, fermentation, clarification and bottling. Bottom and top fermenting beers are also defined based on the type of yeast used.
Thermal Death Time# TDT# Thermal Processing# Food Pocessing Technology# Thermal Death Time Concept # TDT Curve # Unit operations in Food Processing # Food Technology in Industry# Food
This document discusses the development of inoculum for industrial fermentation processes. It defines inoculum as a mixture of cultured microbes and the media they are growing in. The key steps in inoculum development are preparing a suitable growth media, maintaining optimal pH and nutrient levels, and conducting growth in stepwise increasing volumes. Examples of common inoculum media compositions are provided for vitamin and bacterial insecticide production processes. Developing high quality inoculum is important for efficiently adapting cultures to fermentation conditions.
Tempeh is a fermented soybean product originating from Indonesia. It is made by fermenting cooked soybeans with Rhizopus moulds, resulting in a firm, compressed cake with a mild flavor. The traditional production process involves soaking, dehulling, cooking, and mixing soybeans with tempeh starter before wrapping and incubating to allow mould growth. Fermentation increases nutrients and breaks down compounds causing flatulence. Tempeh production is still predominantly small-scale in Indonesia and Malaysia, but it has spread to other countries and can now be produced industrially using stainless steel equipment and pure mould cultures.
This document summarizes terminator gene technology, which genetically modifies plants to produce sterile seeds. It was developed by the seed industry to prevent seed saving. There are two types: varietal GURT (V-GURT) renders all subsequent seeds sterile, while trait GURT (T-GURT) switches traits on/off using chemical treatments. While it provides benefits to industry, it is controversial due to concerns over loss of biodiversity and impact on small farmers who rely on seed saving. Most countries have imposed a moratorium on field testing and commercialization of terminator seeds.
This presentation entitled "Golden rice" explains the needs for golden rice development, Biotechnological manipulations in metabolic pathways for GR-1 and GR-2 development and finally it also detailed with the associated ethical issues.
Food packaging serves several functions including containment, protection, preservation, and communication. It helps facilitate the sale and distribution of food products. Packaging materials include paper, plastic, glass, metal and combinations. There are also different types of advanced packaging like active packaging, which helps control spoilage through oxygen scavenging, and smart packaging, which provides information on food freshness. Future trends will focus on more sustainable packaging that is lighter weight, made from renewable resources and biodegradable.
Plastics are widely used in food packaging due to their versatility, low cost, and ability to be molded into various shapes. The most commonly used plastics for packaging are polyethylene, polyethylene terephthalate, and polypropylene. While plastics provide advantages for food preservation, they also have disadvantages such as being non-renewable and potentially releasing toxic fumes when burned. Other materials used for food packaging include glass, metals, paper, and cardboard, with the suitable material depending on the type of food and desired properties like barrier strength and recyclability. Food packaging helps protect products and keeps them safe to eat through the use of various technologies like modified atmosphere packaging and vacuum sealing.
Food packaging serves several important roles - it protects foods from damage and contamination, contains foods, and provides consumers with important information. Packaging materials include metal, glass, paper, wood and various plastics, with each material having advantages and disadvantages. Modern food packaging must meet requirements for protection, marketing, traceability and more to safely deliver foods to consumers.
This document provides an overview of food packaging. It discusses the definition and functions of food packaging, including protection, communication, convenience, containment, traceability, and tamper indication. It also covers mass transfer and interaction between foods and packaging materials through diffusion, absorption and permeation. The major packaging materials discussed are glass, metals, paper/paperboard and plastics. It provides details on specific types of paper, paperboard, glass and plastics used for food packaging.
Food packaging serves several purposes including physical protection of food, barrier protection from things like oxygen and moisture, containment of small food items, providing information to consumers, marketing of products, security like tamper resistance, and convenience. There are three main types of packaging: primary which directly contains the food, secondary which combines primary packages, and tertiary which combines secondary packages for shipping. Choosing the right packaging machinery requires considering factors like capabilities, costs, safety, and quality control. Reducing packaging waste and using sustainable materials is an increasing focus. Proper packaging is important for food safety by preventing contamination and damage.
This document discusses various types of packaging materials and their uses. It begins by introducing different types of packaging textiles like woven fabrics, non-woven fabrics, and their uses in industrial, food, and other goods packaging. It then focuses on food packaging, describing the key functions of packaging like protection, convenience, and marketing. It also discusses factors to consider when choosing packaging materials like mechanical, physical, chemical properties and compatibility with the food being packaged. Specific packaging materials like plastics, tetrapaks, flexible intermediate bulk containers and their compositions and applications are explained. The document concludes by discussing future directions for packaging technology.
The document discusses food packaging and its effects on the environment. It describes the different types of packaging (primary, secondary, tertiary) and common packaging materials like glass, aluminum, tinplate, paperboard, plastics. Both the advantages and disadvantages of each material are outlined from environmental and economic perspectives. The document also examines how packaging thickness, multi-layer materials, degradability, and recycling impact the environment. It promotes following the 3R hierarchy of reduce, reuse and recycle to minimize packaging's environmental footprint.
Packaging is the art of science & technology of enclosing or protecting products for distribution , storage, sale & use.
Pharmaceutical packaging can be defined as the economical means of providing presentation, protection, identification, information, convenience compliance, integrity & stability of the product.
The document discusses different types of food packaging technologies. It describes passive packaging techniques like vacuum packaging and modified atmosphere packaging that help extend shelf life by controlling the package atmosphere. It also covers active and intelligent packaging technologies that allow gases or chemicals to scavenge or emit within the package to further prolong shelf life. Finally, it discusses various packaging materials like glass, metals, plastics and their properties for food packaging applications.
This document presents information on food packaging materials. It discusses the definition of food packaging and requirements for packaging such as protection, shelf life, and being recyclable. The major packaging materials discussed include paperboard, polyethylene, laminated materials, glass, tin, aluminum, plastic, bamboo, jute, and wood. Properties, uses, advantages and disadvantages of each material are described. Primary, secondary and tertiary containers are defined. The document also addresses how packaging influences food shelf life and considerations for safety and the environment.
Vacuum packaging and modified atmosphere packaging are common fish packaging methods that help extend shelf life. Vacuum packaging removes oxygen which inhibits bacterial growth but risks anaerobic bacteria growth. Modified atmosphere packaging replaces air with gas mixtures like carbon dioxide to control microbes. Other packaging methods discussed include shrink packaging, aseptic packaging, and active and intelligent packaging technologies that absorb or release substances to further prolong shelf life and food quality. Active indicators can also provide information on food freshness and safety conditions.
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 edible coating or film that can be consumed as part of the food. Various biopolymers like proteins, polysaccharides, and lipids can be used to form these edible coatings and films. While edible packaging has benefits like reducing waste and adding nutrition, it also faces challenges for wide commercial use like high costs and poor barrier properties compared to plastic.
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.
Packaging serves several essential functions for food products, including containment, protection, communication, preservation, and convenience. It contains and protects food from damage and contamination during distribution and storage. Packaging also communicates important information to consumers through labeling, bar codes, and graphics. Additional functions include unitization for efficient distribution, presentation to improve display, and economy by reducing costs during production. Effective food packaging must meet requirements like being nontoxic, protective barriers, easy to use, and low cost.
This document summarizes the chemistry of food packaging. It discusses the various types of food packaging materials, including plastics, paper, aluminum, and glass. Plastics are the most widely used packaging material. The document also discusses some specific plastics like polystyrene, bisphenol A (BPA), and polyethylene terephthalate (PET), noting both their advantages and health concerns. It introduces bioplastics as more environmentally friendly alternatives to traditional plastics, but notes they have drawbacks like brittleness and higher costs. Overall, the document examines the important role of packaging in protecting and preserving foods, and the various factors that must be considered when selecting food packaging materials.
How to choose the right packaging for your food product?inewtrition
The food packaging you choose isn’t just about what looks good on shelf. You also have to consider functional elements like how it will work to contain and protect your product in the short and long-term, how convenient and easy-to-open it is for the consumer, and if it effectively communicates the purpose and benefits of your product.
Creating the perfect packaging for your functional food or beverage product is all about finding the balance between the technical side and the artistic side. Oftentimes, brands spend too much time on one or the other, which more often than not, leads to poor management of time and resources, and a less than ideal package that doesn’t tick all the necessary boxes that consumers require.
The goal for any brand with its food packaging should be to create a well-designed package that contributes to a positive consumer experience.
Production of Plant Secondary Metabolite (RESERPINE)Amit Yadav
This document discusses the production of the secondary metabolite reserpine from Rauwolfia serpentina through plant tissue culture methods. It describes the gene construction process using the tryptophan decarboxylase and strictosidine synthase genes, transformation of R. serpentina explants, screening of transformants for antibiotic resistance, suspension culture, and downstream processing to extract reserpine. The aim is to develop a sustainable method for industrial production of reserpine through genetic engineering and bioprocessing of plant cell cultures.
IN-SILICO CHARACTERISATION OF PROTEIN CODED BY CYT-B GENE OF Radopholus simil...Amit Yadav
Of the more than 30 species in the genus Radopholus, the burrowing nematode, Radopholus similis, is the only pathogen of widespread economic importance (Duncan and Moens, 2006). Radopholus similis is a migratory endoparasitic nematode that is known to be a destructive pest of citrus crops, pepper and, most importantly, banana, on which it causes toppling disease. The nematode causes economic problems throughout the world, most notably in warmer regions, including South America, the Caribbean, Africa, Asia and the Pacific.
When I was asked to give a companion lecture in support of ‘The Philosophy of Science’ (https://shorturl.at/4pUXz) I decided not to walk through the detail of the many methodologies in order of use. Instead, I chose to employ a long standing, and ongoing, scientific development as an exemplar. And so, I chose the ever evolving story of Thermodynamics as a scientific investigation at its best.
Conducted over a period of >200 years, Thermodynamics R&D, and application, benefitted from the highest levels of professionalism, collaboration, and technical thoroughness. New layers of application, methodology, and practice were made possible by the progressive advance of technology. In turn, this has seen measurement and modelling accuracy continually improved at a micro and macro level.
Perhaps most importantly, Thermodynamics rapidly became a primary tool in the advance of applied science/engineering/technology, spanning micro-tech, to aerospace and cosmology. I can think of no better a story to illustrate the breadth of scientific methodologies and applications at their best.
Mending Clothing to Support Sustainable Fashion_CIMaR 2024.pdfSelcen Ozturkcan
Ozturkcan, S., Berndt, A., & Angelakis, A. (2024). Mending clothing to support sustainable fashion. Presented at the 31st Annual Conference by the Consortium for International Marketing Research (CIMaR), 10-13 Jun 2024, University of Gävle, Sweden.
The technology uses reclaimed CO₂ as the dyeing medium in a closed loop process. When pressurized, CO₂ becomes supercritical (SC-CO₂). In this state CO₂ has a very high solvent power, allowing the dye to dissolve easily.
The debris of the ‘last major merger’ is dynamically youngSérgio Sacani
The Milky Way’s (MW) inner stellar halo contains an [Fe/H]-rich component with highly eccentric orbits, often referred to as the
‘last major merger.’ Hypotheses for the origin of this component include Gaia-Sausage/Enceladus (GSE), where the progenitor
collided with the MW proto-disc 8–11 Gyr ago, and the Virgo Radial Merger (VRM), where the progenitor collided with the
MW disc within the last 3 Gyr. These two scenarios make different predictions about observable structure in local phase space,
because the morphology of debris depends on how long it has had to phase mix. The recently identified phase-space folds in Gaia
DR3 have positive caustic velocities, making them fundamentally different than the phase-mixed chevrons found in simulations
at late times. Roughly 20 per cent of the stars in the prograde local stellar halo are associated with the observed caustics. Based
on a simple phase-mixing model, the observed number of caustics are consistent with a merger that occurred 1–2 Gyr ago.
We also compare the observed phase-space distribution to FIRE-2 Latte simulations of GSE-like mergers, using a quantitative
measurement of phase mixing (2D causticality). The observed local phase-space distribution best matches the simulated data
1–2 Gyr after collision, and certainly not later than 3 Gyr. This is further evidence that the progenitor of the ‘last major merger’
did not collide with the MW proto-disc at early times, as is thought for the GSE, but instead collided with the MW disc within
the last few Gyr, consistent with the body of work surrounding the VRM.
The cost of acquiring information by natural selectionCarl Bergstrom
This is a short talk that I gave at the Banff International Research Station workshop on Modeling and Theory in Population Biology. The idea is to try to understand how the burden of natural selection relates to the amount of information that selection puts into the genome.
It's based on the first part of this research paper:
The cost of information acquisition by natural selection
Ryan Seamus McGee, Olivia Kosterlitz, Artem Kaznatcheev, Benjamin Kerr, Carl T. Bergstrom
bioRxiv 2022.07.02.498577; doi: https://doi.org/10.1101/2022.07.02.498577
(June 12, 2024) Webinar: Development of PET theranostics targeting the molecu...Scintica Instrumentation
Targeting Hsp90 and its pathogen Orthologs with Tethered Inhibitors as a Diagnostic and Therapeutic Strategy for cancer and infectious diseases with Dr. Timothy Haystead.
Describing and Interpreting an Immersive Learning Case with the Immersion Cub...Leonel Morgado
Current descriptions of immersive learning cases are often difficult or impossible to compare. This is due to a myriad of different options on what details to include, which aspects are relevant, and on the descriptive approaches employed. Also, these aspects often combine very specific details with more general guidelines or indicate intents and rationales without clarifying their implementation. In this paper we provide a method to describe immersive learning cases that is structured to enable comparisons, yet flexible enough to allow researchers and practitioners to decide which aspects to include. This method leverages a taxonomy that classifies educational aspects at three levels (uses, practices, and strategies) and then utilizes two frameworks, the Immersive Learning Brain and the Immersion Cube, to enable a structured description and interpretation of immersive learning cases. The method is then demonstrated on a published immersive learning case on training for wind turbine maintenance using virtual reality. Applying the method results in a structured artifact, the Immersive Learning Case Sheet, that tags the case with its proximal uses, practices, and strategies, and refines the free text case description to ensure that matching details are included. This contribution is thus a case description method in support of future comparative research of immersive learning cases. We then discuss how the resulting description and interpretation can be leveraged to change immersion learning cases, by enriching them (considering low-effort changes or additions) or innovating (exploring more challenging avenues of transformation). The method holds significant promise to support better-grounded research in immersive learning.
ESA/ACT Science Coffee: Diego Blas - Gravitational wave detection with orbita...Advanced-Concepts-Team
Presentation in the Science Coffee of the Advanced Concepts Team of the European Space Agency on the 07.06.2024.
Speaker: Diego Blas (IFAE/ICREA)
Title: Gravitational wave detection with orbital motion of Moon and artificial
Abstract:
In this talk I will describe some recent ideas to find gravitational waves from supermassive black holes or of primordial origin by studying their secular effect on the orbital motion of the Moon or satellites that are laser ranged.
ESA/ACT Science Coffee: Diego Blas - Gravitational wave detection with orbita...
Canning And Packaging
1.
2. Packaging maintains the benefits of food processing after the process is
complete, enabling foods to travel safely for long distances from their
point of origin and still be wholesome at the time of consumption.
Packaging technology must balance food protection with other issues,
including energy and material costs, heightened social and
environmental consciousness, and strict regulations on pollutants and
disposal of municipal solid waste.
Canning provides a shelf life typically ranging from one to five years,
although under specific circumstances it can be much longer (such as
canned dried lentils -30 years ).
3. •The material that first
envelopes the product and
holds it.
•This usually the smallest
unit of distribution or use and
is the package which is in
direct contact with the
content.
•It’s outside the
primary package,
perhaps used to group
primary packages
together.
PRIMARY PACKAGING01 SECONDARY PACKAGING02
6. Tamper indication
Convenience
Traceability
to protect food products
from outside influences
and damage
to contain the food,
thus prevent wastage
to provide consumers with
ingredient and nutritional
information
03
02
01
Primary
Roles
01
02
03
04
Attractiveness
Secondary
Roles
8. .
Chemical
Physical
The Package influence the quality
of foods by controlling the degree
to which factors linked with
processing, storage and
handling can act on
mechanisms of
foods.
FACTORS
9. Lengthened exposure to light causes oxidation
of fats and oils to turn out oxidative rancidity
and various color changes.
11. Some food are
needy of
relative
humidity of
the immediate
environment
This
powerfully
affects the
packaging
requirements.
With high/low
equilibrium
relative
humidity
causes lose/in
take of
moisture
This results in
weight loss and
deterioration in
appearance
and texture
03 040201
13. This is of meticulous
importance when foods are to be
heated or cooled in their
packages.
The rate of change of
temperature and the type of heat
may influence the choice of
packaging.
Insulating properties of the
packages are superior in
handling and distribution of
frozen foods.
The package must be able to
carry on the changes in
temperature, which is likely
comes across without any loss
of performance.
01
02
03
044
1
3
2
14. 01
02
03
Proper packaging can decrease the occurrence and
extent of mechanical injury
The choice of strong, rigid packaging materials, e.g.
metal, glass, wood and fiber board can lessen
damage due to compression loads.
The addition of a cushioning material as a part in
the package can defend against shocks and
vibration
15. Under tropical
conditions microbial
growth is possible ,
when the surface is
subjected to vey high
humidity, therefore
needed to be treated
with anti-microbial
agents
Packages and
cans puts off
microbial
contamination
By preventing
penetration
Highly polished
and slippery
surface
Odour barrier do
not attract insects
to attack
Well-formed
seals &
closure.
16. Significant food
wastage is reported in
many countries.
From 25% food grains
to 50% fruits and
vegetables.
•Inadequate prevention /protection
•Inadequate storage
•Inadequate transportation
20. Special packaging features designed to reduce
or eliminate the risk of tampering and
adulteration.
Features include banding, special
membranes, breakaway closures, and special
printing on bottle liners or composite cans
such as graphics or text that irreversibly
change upon opening.
1
2
An example of a
tamper-evident
feature that
requires no
additional
packaging
materials is a heat
seal used on
medical
packaging that is
chemically
formulated to
change color
when opened.
25. Instructions for use
The weight.
The county of origin (in case of imported
foods)
The name & address of the manufacturer,
packer or seller.
Storage conditions
The shelf life(Use before date)
Nutrition facts or information which
includes energy, proteins, carbohydrates
and fats
Logo for Vegetarian/Non Vegetarian Food
An ingredient list in descending order
of weight
Product name and category of food.
26. Product (its nature and
adaptability)
Price or cost
Handling ability
Marketing trends.
Reusability and
recyclability of the
material.
28. Material from
which the product is
made and the
manner in which
these can
deteriorate-whether
plant source, animal
source, marine
source etc.
Shape and size of
the product
Weight and bulk
density
Its strength and
weakness which
part is having long
bearing property
29. Damage in transport is one of the oldest problems in
packaging.
Therefore protection is requested against the average
hazard encountered.
The Distribution system is mainly divided into two:
Private Transport System
Public Transport
System
01
02
30. Qualities
sold & in
which unit
pack size
Price of these
products
How the
product is
sold ?
Details about
the target
group .
1 2
3 4
31. Basis of
Rigidity
Basis of
Contact
Basis of
Material
Used
•Primary
•Secondary
•Tertiary
•Quaternary
•Paper
•Metal
•Glass
•Plastics
•Ceramie
material
•Aluminium
•Rigid
•Semi-Rigid
•Flexible
•Aerosol