The document discusses food packaging. It aims to prevent physical damage and contamination, protect against dehydration, keep food in peak condition, and help increase shelf life. Packaging is also designed to be visually stimulating and provide product information to help customers. When designing packaging, considerations include ease of handling, opening and stacking, colors, print size, cost, and environmental impact. Common packaging materials include cans, paper/board/foil, plastics, films, and glass. Packaging serves purposes like barrier protection, containment, information transmission, marketing, security, convenience, and portion control. Methods of food preservation discussed include refrigeration, freezing, pasteurization, and heat preservation.

1. General Information on
Food packaging
By:-
Sameer gupta
B.TECH-ECE III

2. The aims of packaging include:
• prevent physical damage, e.g. from
knocking, shaking or crushing;
• prevent contamination from micro-
organisms, pollution or vermin;
• protect against dehydration or dampness;
• keep the product in peak condition;
• help to increase a products’ shelf life.

3. Packaging is also designed to be visually
stimulating and provide information about the
product to help the customer.
The information supplied must cover:
• the name of the food;
• the weight/volume (metric) (unless under 5g);
• the list of ingredients in descending order of
weight;
• how the food should be stored, where
appropriate;
• the date when the food should be eaten;
• genetically modified ingredients or allergens;
• the name and address of manufacturer or
distributor.

4. When designing packaging it is important to
consider the following:
• Is it easy to handle and open?
• Is it a convenient shape, so it is easy to
stack?
• Which colours will be used on the packaging?
• What size of print should be used?
(Can consumers read it easily?)
• Will it be economical to produce?
• What about environmental considerations?
(Will it be recyclable or does it make minimum
use of natural resources?)

5.  Food cans
 Paper, board and foil
 Plastics
 Cellulose films
 Glass

6.  Barrier protection
 Containment or agglomeration
 Information transmission
 Marketing
 Security Convenience
 Portion control
 Physical protection

7. Cold Preservation
 Refrigeration slows down the
biological, chemical, and physical reactions that
shorten the shelf life of food.
 For safety purposes, refrigerators should be kept
between just above freezing to no more than 40°F
(4°C).
 All perishable foods should be refrigerated as soon
as possible, preferably during transport, to prevent
bacteria from multiplying.

8.  Freezing makes water unavailable to
microorganisms.
 The chemical and physical reactions leading
to deterioration are slowed by freezing.
 Rancid: The breakdown of the
polyunsaturated fatty acids in fats that
results in disagreeable odors and flavors.
 Freezer burn: White or grayish patches on
frozen food caused by water evaporating
into the package’s air spaces.

9. Heat Preservation
Pasteurization: A food preservation
process that heats liquids to 160°F
(71°C) for 15 seconds, or 143°F (62°C)
for 30 minutes, in order to kill
bacteria, yeasts, and molds.

11. www.en.wikipedia.org/wiki/Food_packaging
www.foodafactoflife.org.uk
www.nutrition.org.uk
www.foodafactoflife.org.uk

12. THANK YOU
to
Prof.Roughangiz Hayati
Dahiya