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.
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
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
Packaging materials: Paper based packaging for foodDr. Jilen Mayani
Paper is a very versatile material. It is produced from cellulosic, naturally renewable fibres. It is therefore considered as an environmentally friendly material, being easily recycled, composted or incinerated after use. It may be used in food packaging applications within a wide range of grammages, being designed as wrapping paper, folding box board or corrugated board, for direct or indirect contact, i.e. as primary, secondary or tertiary packaging. Other paper grades, such as tissue paper, may be used in occasional contact with foodstuffs.
When paper and paper based products are intended, or likely, to come into contact with food, manufacturers follow relevant and acknowledged regulations and guidelines to design manufacturing processes and recipes, and ensure consumer safety.
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.
Oxygen is life, but in the case of foods, it is not so. When harvested, fresh fruits and vegetables
are at the peak of their quality. Their quality cannot be improved; it can only be deteriorated or
maintained. Fresh, high-quality products are the primary requirements for the national and international food industry during this current era. After harvesting, especially for fresh fruits and vegetables, continue their respiration process. The respiration rate has to be reduced to maintain quality, especially when the products are stored for an extended period or shipped to distant markets. The best way to preserve quality and extend shelf life is by cooling, and another method used to extend shelf life is the modification of the atmosphere surrounding the product. Also known as “CA storage” in the produce business, Controlled atmospheric storage is the storage in which external control systems control the atmosphere of oxygen, carbon dioxide and nitrogen (and sometimes other gases). Outside air consists of approximately 78% nitrogen (N2), 21% oxygen (O2), 0.045% carbon dioxide (CO2). CA lowers the oxygen level generally to 0.5-2.5%, depending on the type of product and the variety. CA conditions extend the shelf life of fruit and vegetables with a factor of 2 to 4.
This topic comes under PRODUCT DEVELOPMENT AND TECHNOLOGY TRANSFER......
This is useful for M.Pharm (Pharmaceutical Quality Assurance) Students who studying in First year sem II and also for b.pharm and medical related students.
This Presentation Contain following...
#Introduction
#Objectives
#Process Flow
#Working of aseptic process
#Sterilization of Equipments
#Sterilization of Product
#Sterilization of container or packaging materials
#Aseptic packaging of Milk
#Packaging materials
#Aseptic packaging systems
#Benefits of aseptic packaging systems
#Storage
#References
This presentation gives an overview of edible packaging and various films and coatings used. It also deals with various fruits and vegetable which can be coated to extend the shelf life. It also deals with the companies manufacturing these kind of innovative packages and their future scope.
India is bestowed with varied agro climatic zones which makes it possible for growing diversified crops all the year around.Though the production of Horticulture produce are high,the loss is around 35-40% due to improper post harvest handling.It can be minimised by following proper packaging practices.There are various types of packaging materials as given.
Packaging materials: Paper based packaging for foodDr. Jilen Mayani
Paper is a very versatile material. It is produced from cellulosic, naturally renewable fibres. It is therefore considered as an environmentally friendly material, being easily recycled, composted or incinerated after use. It may be used in food packaging applications within a wide range of grammages, being designed as wrapping paper, folding box board or corrugated board, for direct or indirect contact, i.e. as primary, secondary or tertiary packaging. Other paper grades, such as tissue paper, may be used in occasional contact with foodstuffs.
When paper and paper based products are intended, or likely, to come into contact with food, manufacturers follow relevant and acknowledged regulations and guidelines to design manufacturing processes and recipes, and ensure consumer safety.
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.
Oxygen is life, but in the case of foods, it is not so. When harvested, fresh fruits and vegetables
are at the peak of their quality. Their quality cannot be improved; it can only be deteriorated or
maintained. Fresh, high-quality products are the primary requirements for the national and international food industry during this current era. After harvesting, especially for fresh fruits and vegetables, continue their respiration process. The respiration rate has to be reduced to maintain quality, especially when the products are stored for an extended period or shipped to distant markets. The best way to preserve quality and extend shelf life is by cooling, and another method used to extend shelf life is the modification of the atmosphere surrounding the product. Also known as “CA storage” in the produce business, Controlled atmospheric storage is the storage in which external control systems control the atmosphere of oxygen, carbon dioxide and nitrogen (and sometimes other gases). Outside air consists of approximately 78% nitrogen (N2), 21% oxygen (O2), 0.045% carbon dioxide (CO2). CA lowers the oxygen level generally to 0.5-2.5%, depending on the type of product and the variety. CA conditions extend the shelf life of fruit and vegetables with a factor of 2 to 4.
This topic comes under PRODUCT DEVELOPMENT AND TECHNOLOGY TRANSFER......
This is useful for M.Pharm (Pharmaceutical Quality Assurance) Students who studying in First year sem II and also for b.pharm and medical related students.
This Presentation Contain following...
#Introduction
#Objectives
#Process Flow
#Working of aseptic process
#Sterilization of Equipments
#Sterilization of Product
#Sterilization of container or packaging materials
#Aseptic packaging of Milk
#Packaging materials
#Aseptic packaging systems
#Benefits of aseptic packaging systems
#Storage
#References
This presentation gives an overview of edible packaging and various films and coatings used. It also deals with various fruits and vegetable which can be coated to extend the shelf life. It also deals with the companies manufacturing these kind of innovative packages and their future scope.
India is bestowed with varied agro climatic zones which makes it possible for growing diversified crops all the year around.Though the production of Horticulture produce are high,the loss is around 35-40% due to improper post harvest handling.It can be minimised by following proper packaging practices.There are various types of packaging materials as given.
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.
The Claryfil Visco M cartridge filter is made entirely of molded layers, to provide excellent filtration capabilities for highly viscous liquids. It is engineered for applications that involve high temperature liquids and organic solvents. Olefin filters are not suitable for such applications, here the Claryfil Visco M variant fills the gap. The variant has a polyester medium and is designed to meet diverse process requirements. The molded layers of the spun cartridge filter provide structural support to the filter. The filter variant is manufactured for a controlled gradient porosity, this not only enhances the filtration capabilities of the variant but also extends the service life of the variant.
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
Testo Measurement Solutions for Pharma Industry ApplicationsTesto-India-Pvt-Ltd
Exactly the right instrument for every application.
Whether in laboratories, clean rooms, storage, transport or the health sector: With Testo solutions you are always on the safe side!
The pH value is probably the parameter most often measured in aqueous solutions. This is why robust, precise measurement technology, as offered for example by the pH/temperature measuring instruments from the testo 206 series is so important.
The measurement data monitoring system testo SaverisTM monitors the climate in refrigerated rooms and deep-freezers as well as the room climate. It transfers the measured values automatically by wireless or Ethernet to the Saveris base station.
The multi-function measuring instrument testo 480 is the first choice for the installation and commissioning of ventilation systems for a cleanroom. It supports the standard-compliant adjustment of the systems and records all the relevant parameters in ambient air measurements.
The multi-function measuring instrument testo 435 is designed among other things for degree of turbulence measurements, and calculates parameters such as volume flow and flow velocity.
The lowest differential pressures between different rooms or zones must be maintained. The differential pressure transmitter testo 6381 stands out thanks to advantages such as an automatic zero-point adjustment and an integrated self-monitoring and early warning function. The cleanroom-conform differential pressure transmitter testo 6383 is in panel design which can be installed in the wall, so that its surface is flat.
The stationary transmitter testo 6351 regulates and monitors the differential pressure. It additionally calculates the measurement parameters volume flow and flow velocity.
In combination with the measurement data monitoring system testo SaverisTM, the measurement values are recorded, forwarded, centrally documented and compiled into clear reports. All fully automatically.
Many raw materials, intermediate and end products are temperature and humidity-sensitive. Their storage site may be neither too warm nor too cold, neither too dry nor too humid. In order to eliminate the danger of damage to medicaments, you also adhere strictly to the prescribed temperatures for storage.
And in addition to this, increased productivity is only possible when you automate measurement data recording. testo SaverisTM was designed for exactly this purpose. When adjustable upper or lower limit values are exceeded, the system provides audible or optical alarms by SMS or e-mail. It grows with the job. The wireless and Ethernet probe network can be extended almost unlimitedly.
Our data loggers such as the testo 175 T1 are as handy as they are user-friendly and reliable. They are the perfect companion for temperature, humidity and pressure monitoring, not only during transport.
www.testo.in
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.
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
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