The document summarizes the work of a team that designed a packaging solution for french fries and ketchup. The team studied the product characteristics and sensitivities, finding that fries are more sensitive to moisture and require an inert atmosphere packaging. They tested packaging materials and found that a polypropylene tray with laminate tagger seal offered a shelf life of 8 days. The team designed the package dimensions and components. Their cost analysis found the total package cost to be Rs. 2.75.

1. TWIN PACK

2. TEAMMs. BRINTHAMs. GREESHMAMs. VASANTHIKAMs. AMRITAMs. SNEHALPREAMBLE PRODUCT STUDY & SENSITIVITYSTUDIES ON PACKAGESPACKAGE DESIGNPACKAGE COSTING

3. PREAMBLE

4. OBJECTIVEDESIGN A CONSUMER FRIENDLY PACK FOR FRENCH FRIES + TOMATO KETCHUP PRODUCT INVOLVED FRENCH FRIES

5. TOMATO KETCHUPSCOPEUNDERSTAND THE BOTH PRODUCT CHARACTERISTICS STUDY THE SENSITIVITY OF PRODUCTSSTUDY THE SHELF LIFE OF PRODUCTS IN PROPOSED PACKSDESIGN THE PACKAGE COSTING OF THE PACKAGEREPORT & PACKAGE PRESENTATION

6. STATUS REPORTCOMPLETED WORK STUDIED PRODUCT CHARACTERISTICS STUDIED SENSITIVITY OF PRODUCTSEVALUATED SHELF LIFE OF PRODUCTS IN SELECTED PACKAGING MATERIALDESIGNED PACKAGE SHAPE & DIMENSIONS DETERMINED THE COSTING OF THE PACKAGE IN PROGRESSREPORT PREPERATIONPACK PROTOTYPE DESIGNING

7. WHY THIS CONCEPTPOTATO FRIES IS A SNACK BITE LIKED BY 6 TO 60IT IS A ANY TIME SNACKUNIQUE TASTE WHEN DIPPED IN KETCHUPTODAY YOU NEED TWO PACKS FOR FRIES & KETCHUPSUCH SYSTEM NOT USER FRIENDLYSO WHY NOT A CONVENIENCE PACK ?WHAT WAS NEEDED ?SUITABLE PACK TO CONTAIN BOTH (CONVENIENCE)

8. PACK TO GIVE SHELF LIFE ( BARRIER)

9. PACK TO BE CONVENIENT FOR HOLDING (DESIGN)

10. PACK TO BE ATTRACTIVE (GRAPHICS)

11. TO BE SAVVY (SHAPE)MY OTHER TEAM MEMBERS WILL TAKE UP EACH AREA

12. PRODUCT STUDY & SENSITIVITY

13. PRODUCTS CONSIDERED POTATO FRIES + KETCHUP POTATO FRIES - UNIQUELY PROCESSED & SALTED POTATO CUT AS FINGERS ARE FRIED SO AS TO MAKE IT HARD AND CRUNCHY ON SURFACE

14. HAVE THE INSIDE SOFT AND MASHY CRUNCHY HARD OUSTIDE FLESHY SOFT INSIDETYPICAL FRY

15. THIS MAKES PRODUCT EXTREMELY SENSITIVE OUTSIDE IS HARD WITH LESS MOISTURE CONTENT – INGRESS

16. INSIDE IS SOFT AND WITH HIGH MOISTURE CONTENT – EGRESS

17. BUT INSIDE NOT ABLE TO GIVE OUT BECAUSE IT IS ENCLOSED

18. MAKES THE OUTER SOGGY FROM INSIDE

19. LEADS TO HIGH HUMID AMBIENCE LEADING TO FUNGAL GROWTH

20. HIGHER TEMPERATURE AGGERAVATES THE FUNGAL GROWTH

21. BY VIRTUE OF ITS NATURE IS SELF DESTROYING

22. HENCE ONLY AMBIENCE OF INERT ATMOSPHERE TO IMPROVE LIFESALIENT PARAMETERSIMC – 36.77%CMC - 37. xx% (SOGGINESS AND FUNGAL GROWTH)EMC – STUDY INDICATES A WATER ACTIVITY OF 0.93 WHICH ITSELF SENSTIVITY

23. TOMATO KETCHUP – PROCESSED WITH PRESERVATIVES THICK FREE FLOWING PASTE CAN GET OXIDIZED TO BECOME RED TO BROWN

24. CAN LOOSE MOISTURE TO LOOSE FREE FLOWING

25. WHICH EVER HAPPENS FIRST IS THE CRITICAL PARAMETERSALIENT PARAMETERSIMC – 59.98%CMC - (LOSS OF FREE FLOW)EMC – STUDY INDICATES A WATER ACTIVITY OF 0.6 INDICATING A MORE STABLE PRODUCTTYPICAL KETCHUP

26. CONCLUSIONSTWO PRODUCTS OF VARYING NATURE TO BE IN ONE PACK ( IN TWO COMPARTMENTS) HENCE SHELF LIFE OF THE DUO PACK DEPENDS ON PRODUCT WITH LEASTR SHELF LIFESTUDIES INDICATE THAT TOMATO KETCHUP IS A MUCH MORE STABLE PRODUCT WITH RESPECT TO POTATO FRIES