SlideShare a Scribd company logo
PACKAGING FOR NON -THERMAL PROCESSING OF FOOD
PRESENTED BY
PRACHI PAHARIYA
AGRICULTURAL AND FOOD ENGINEERING DEPARTMENT
IIT KHARAGPUR
CONTENTS
 INTRODUCTION
 NON-THERMAL PROCESSING OF FOODS
 CHARACTERISTICS OF NON-THERMAL PROCESSES
 PACKAGING FOR NON-THERMAL PROCESSING
 ROLES OF FOOD PACKAGING SYSTEMS
 ROLE OF ACTIVE PACKACKAGING IN NON -THERMAL PROCESS
 ACTIVE PACKAGING
 ACTIVE PACKAGING TECHNOLOGIES
 ACTIVE PACKAGING:MOISTURE CONTROL
 ACTIVE PACKAGING: OXYGEN CONTROL
 ACTIVE PACKAGING:CARBON DIOXIDE CONTROL
 ANTIMICROBIAL PACKAGING
 ANTIOXIDANT PACKAGING
I NTELLIGENT PACKAGING
 SPECIAL REQUIREMENTS FOR ACTIVE AND INTELLIGENT MATERIALS IN
WHICH THE MAIN ISSUES ARE
 CONCLUSIONS
 REFERENCES
 Every year a growing amount of edible food is lost along the entire food
supply chain (production, retailers, consumers).
 The growing consumer demand for minimally processed, more natural, fresh
and convenient food products as well as continuous changes at industrial, retail
and distribution levels challenges to food safety and quality.
 The function of food packaging has evolved from simple preservation
methods to include such aspects as convenience, point of purchase marketing,
material reduction, safety, tamper-proofing, and environmental issues .
INTRODUCTION
NON-THERMAL PROCESSING OF FOODS
 Food processors traditionally utilized thermal processes, that is, cooking, blanching,
pasteurization, and sterilization, to inactivate microorganisms, enzymes, and other
chemical reactions in food materials as well as to cook raw foods for extending the
period of desirable quality and safety level.
 Because of numerous practical applications of heat treatments with various types
of foods, from prehistoric age until today, many chemical and physical changes
taking place in foods after the thermal process.
 Not only the changes in the nature of food products after thermal processes, but
also the chemical interactions between thermally processed foods and common
food packaging materials are well identified.
CHARACTERISTICS OF NON-THERMAL PROCESS
 Non-thermal processes are food preservation methods to inactivate
spoilage and pathogenic microorganisms at temperatures below those
used for thermal pasteurization without significant changes to flavour,
colour, taste, nutrients, and functionalities (Min and Zhang 2005).
 Non-thermal processes do not utilize increased temperature to
inactivate decomposing microorganisms and enzymes. This is the biggest
advantage of non-thermal processes because this low-temperature
pasteurization does not overcook food and/or degrade foods .
 They involve the use of high electric power, high pressure, high intensity
of light/radiation, micro filters, chemicals, or antagonistic cultures.
 Compared with heat treatment, the quality attributes of non-thermally
treated foods are obviously different from those of thermally processed
food products.
PACKAGING FOR NON-THERMAL PROCESSING
 Food products and packaging material interacts with each other.
 Non-thermal processes can be operated with aseptic processing units.
 To maintain the sterility of non-thermal processed foods, the
processed must be packaged before the sterility food exposed to
atmosphere.
 Aseptic packaging units are required after non-thermal process such as
pulse-electric field, high-pressure process, irradiation, pulsed light
emission.
ROLES OF FOOD PACKAGING SYSTEMS
 Food is packaged for storage, preservation, and protection
traditionally for a long time.
 Basic functions of food packaging are better maintenance of quality
and handling of foods.
 Superficial functions are required for food marketing, distribution,
and consumer-related issues, which are to provide required
information, handling and dispensing convenience, sales promotion,
and stock management.
 The main goal of food packaging is to maintain the quality of
packaged foods during distribution.
 Functions of food packaging have moved from containment,
preservation, and protection to convenience and sales promotion,
which indicates that the role of food packaging is shifting from
technical functions to socioeconomic functions.
 Functions that could secure the integrity of packaging are
considered as very important roles of packaging, including tamper-
evidence packaging, antimicrobial packaging, freshness indicator,
time-temperature indicator, and electronic coding system.
PURPOSE
 ACTIVE PACKAGING-
The purpose of the ‘active packaging’ is the extension of the
shelf-life of the food and the maintenance or even
improvement of its quality.
 INTELLEGENT PACKAGING-
The purpose of ‘intelligent packaging’ is to give indication
on, and to monitor, the freshness of the food.
ACTIVE PACKAGING
 Active packaging usually means having active functions beyond the
inert passive containment and protection of the product.
 Convectional mainstream packaging such as paperboard, metal, glass
and plastic may be classified as gas and water vapour barrier or non
barrier ,such as paperboard, unless coated.
 Active packaging senses changes in
the internal or external
environment and responds by
altering the package properties.
ACTIVE PACKAGING TECHNOLOGIES
 Moisture
• Liquid
 Purge
 Absorbents
 Incorporate into pads
 Relative humidity
 Incorporate into package structure
 Incorporative into cartridges
 Usually to elevate level
 Gas: to control levels
 Oxygen
 Carbon dioxide
 Ethylene
 Water vapour
 Odours
 Antimicrobials
 Light and relative radiation blocking
 To control the amount of reaching content
 Self heating
 Exothermic reaction of water and mineral constituent
 Self cooling
 Evaporation of liquid
 Expansion of compressed gas
ACTIVE PACKAGING:MOISTURE CONTROL
 Desiccants such as silica gel in moisture
permeable plastic pouches are common in
distribution packages of electronic devices,
instruments, medical analytical kits.
 Another major application of moisture
controller, numbering in billions of units, is in
liquid absorbents pad inserted in trays of fresh
red meat, poultry, seafood and fresh produce.
PURPOSE
 To remove the bulk of excess liquid purge drip or condensate
arising from squeeze or aging of product with gravity.
 The food may be constituted of wood pulp fibres within
perforated polythene film or polymer such as carboxymethyl
cellulose in cavities topped with spun bounded polyolefin.
ACTIVE PACKAGING: OXYGEN CONTROL
 Oxygen is major deteriorative biochemical and aerobic microbiological
growth stimulate vector in food products.
 Oxygen removal and subsequent exclusion by gas barrier packaging are
key factor in food preservation.
 Oxygen removal started with mechanical methods such as vacuum, steam,
inert gas with reactive mechanism of Oxygen scavengers.
OXYGEN SCAVENGER
 Also called absorbers.
 Remove excess oxygen from the internal package environment.
 They may be incorporated in sachets (small pouches) or label affixed to
the package or incorporated into package material.
Most commercial oxygen scavengers- ferrous iron, which require water for
activation to react with oxygen , to form ferric iron, a dark colour compound.
 Organic oxygen scavengers include unsaturated hydrocarbons, nylons.
OXYGEN SCAVENGERS
ACTIVE PACKAGING:CARBON DIOXIDE CONTROL
 CO2 may be added to complement existing, procedure/microbiological
respiratory CO2 or to maintain the existing level by generating it from
chemical reaction.
 In excess, CO2 is able to injure the food quality, and hence sometime it
may be advisable to remove excess from modified atmosphere (MAP)
as in packaged respiring produce.
 Carbon dioxide is a known antimicrobial agent
whose activity is probably by pH reduction
and whose label should be controlled to
optimize the desired effect.
ANTIMICROBIAL PACKAGING
 The development of antimicrobial packaging presents a promising
approach to actively control the growth of micro-organisms.
 Microbial growth
accelerates changes in the
aroma, colour and
texture of food resulting
in shelf life reduction and
increased risk of food
borne illnesses.
 Antimicrobial packaging materials have to be in direct contact with the
food surface if they are non-volatile and can be either immobilised on the
materials surface or migrate into the food.
 Antimicrobial packaging is effective on food products were the microbial
contamination occurs at the surface.
 Antimicrobial food packaging
materials extend the lag phase
and reduce the growth phase
of micro-organisms in order to
extend shelf life and to
maintain food quality and
safety (Han, 2000).
ACTIVE PACKAGING :Antimicrobials proposed
for or in commercial use
 Antimicrobials
 Contact
 Silver salts
 Acids
 Antibiotic such as nisin
 Non-contact
 Allyl isothiocyanate
 Chlorine dioxide
 Ethanol
 Natural species such as oregano and carvacrol
 Natural flavorants such as diacetyl
ANTIOXIDANT PACKAGING
 An alternative to oxygen scavenging to prevent food oxidation by active
packaging is the inclusion of antioxidants in packaging materials.
 Oxidative processes are one of the primary mechanisms of quality
deterioration in meat and meat products .
 Antioxidants have been used successfully to inhibit oxidation in foods.
 Active packaging represents an innovative strategy to incorporate
antioxidants in a polymer to prevent oxidative processes and extend the
shelf life of food products.
 Antioxidant agents can be applied into the packaging systems in different
forms (sachets, labels, coating or immobilization on packaging material
surface, incorporated into the polymer matrix, multilayer films).
 An antioxidant film coating (ATOX) containing oregano essential oils at
different concentrations suitable for MAP packaging of fresh meat.
 Several advantages such as lower amounts of active
substances required, localized activity, controlled
release of antioxidants, and elimination of processing
steps such as mixing, immersion or spraying.
INTELLIGENT PACKAGING
 Intelligent packaging is designed to monitor the condition of the packed
food or the environment surrounding the food (European Commission,
2009).
 An intelligent packaging system is capable of detecting, sensing,
recording, tracing, or communicating information about the quality
and/or the state of the product during the whole food chain (Yam,
Takhistov, & Milts, 2005).
 The package will provide information not only about the product itself
(origin, theoretical expiration date, composition), but will also be able to
inform about the history of the product (storage conditions, headspace
composition, microbial growth, etc.).
 Indicators inform about a change occurred in
product or its environment (e.g. temperature,
pH) by means of visual changes.
 Indicators with application to food packaging are time temperature indicators,
oxygen and integrity indicators and freshness indicators.
 Biosensors are devices able to detect, record and transmit information related to
biological reactions occurring in the package with great precision (Yam et al., 2005).
 The intelligent function can be obtained by
indicators, sensors and devices able to
communicate information about the packaging
system.
SPECIAL REQUIREMENTS FOR ACTIVE AND INTELLIGENT
MATERIALS IN WHICH THE MAIN ISSUES ARE:
 Active materials may bring about changes in the composition or
organoleptic characteristics of food on the condition that the changes comply
with the community or national provisions applicable to food.
 Substances that are released from active packaging shall be authorised and
used in accordance with the relevant community provisions applicable to
food.
 Adequate labelling to indicate that the materials are active and/or
intelligent.
 Active materials shall not bring about changes in the composition
or organoleptic characteristics of the food, for instance by masking
the spoilage of food, which could mislead the consumer.
 Intelligent materials shall not give information about the condition
of the food which could mislead the consumer.
 Adequate labelling to allow identification of non-edible parts.
PACKAGING : INNOVATION FOR THE FUTURE
 Needed for Active packaging more comprehensive reduced oxygen
control, more functional antimicrobials with fewer secondary effects and
reliable persistent CO2 sourcing.
 Needed for Intelligent packaging are sensors to actuate RFID (Radio
frequency identification) and RFID devices with lower environmental
sensitivity.
 In nonthermal processing, ionizing radiation must exhibit fewer adverse
secondary effects perhaps by the incorporation of free radical .
 Needs of (desires for) the packaging- nonthermal processing
interfaces include active packaging agents that offer solutions
to non-thermal processing issues such as:
• Active radical acceptor in package structure for ionizing
radiation.
• In-package structure oxygen removal to reduce oxygen to
near zero.
• High-pressure-sensitive antimicrobial release oxygen
scavenger system.
• Greater concentration of active packaging agents.
CONCLUSIONS:
 Some active packaging has high probability of wider applications
for moisture and oxygen control and CO2 generation and has
some promise in antimicrobials and self- heating packages.
 Intelligent packaging holds promise for commercial application in a
time/temperature integration as a surrogate for shelf life
indication, in location indicators for inventory control, in
microwave oven control, and eventually to be converted into
active packaging.
REFERENCES
S
Han, 2007 J.H. Han
Packaging for non-thermal processing of food, pp. 3-28
Blackwell Publishing Ltd (2007)
Volume 98, Issue 3, November 2014, Pages 404–419
Meat Science, Sustainability & Innovation: ‘60th International Congress of Meat
Science and Technology 17-22 August 2014, Punta del Este, Uruguay’
Trends in Food Science & Technology
Volume 19, Supplement 1, November 2008, Pages S103–S112
EFSA Forum: From Safe Food to Healthy Diets
Busolo, M. A., & Lagaron, J. M. (2012). Oxygen scavenging polyolefin nanocomposite
films containing an iron modified kaolinite of interest in active food
packaging applications. Innovative Food Science & Emerging Technologies, 16, 211–
217.
THANK YOU

More Related Content

What's hot

Intelligent packaging
Intelligent packagingIntelligent packaging
Intelligent packaging
ramukhan
 
High pressure processing of food
High pressure processing of foodHigh pressure processing of food
High pressure processing of food
Goutham Matta
 
Intelligent packaging
Intelligent packagingIntelligent packaging
Intelligent packaging
Nithya c
 
Map
MapMap
Dehydro freezing, freeze drying, IQF
Dehydro freezing, freeze drying, IQFDehydro freezing, freeze drying, IQF
Dehydro freezing, freeze drying, IQF
Kamaraj College of Engineering & Technology, Virudhunagar
 
Vacuum Packaging
Vacuum PackagingVacuum Packaging
Vacuum Packaging
Shahnaz Mol. S
 
Metal packaging material
Metal packaging materialMetal packaging material
Metal packaging material
Jagriti Bhasin
 
intermediate moisture food
intermediate moisture foodintermediate moisture food
intermediate moisture food
Manorma Nayokchey
 
Pickling
PicklingPickling
Pickling
Priyadharshana
 
Water activity
Water activityWater activity
Water activity
Abhishek Thakur
 
Packaging materials for dairy products
Packaging materials for dairy productsPackaging materials for dairy products
Packaging materials for dairy products
Abhinav Vivek
 
Retort pouch packaging
Retort pouch packaging Retort pouch packaging
Retort pouch packaging
prakash shirahatti
 
VACCUM PACKAGING ,BIODEGRADABLE FILMS
VACCUM PACKAGING ,BIODEGRADABLE FILMSVACCUM PACKAGING ,BIODEGRADABLE FILMS
VACCUM PACKAGING ,BIODEGRADABLE FILMS
SHUBHAM PATIDAR FISHERIES ADDAA
 
HIGH pressure processing
 HIGH pressure processing HIGH pressure processing
HIGH pressure processing
RAJAT SHARMA
 
Blanching of Food
Blanching of FoodBlanching of Food
Blanching of Food
Mahmudul Hasan
 
Controlled Atmospheric Packaging- Introduction, Principle, Requirement for Id...
Controlled Atmospheric Packaging- Introduction, Principle, Requirement for Id...Controlled Atmospheric Packaging- Introduction, Principle, Requirement for Id...
Controlled Atmospheric Packaging- Introduction, Principle, Requirement for Id...
PMG Engineering Private Limited
 
Novel non thermal preservation technologies
Novel non thermal preservation technologiesNovel non thermal preservation technologies
Novel non thermal preservation technologies
Ravi Kant Agrawal
 
Modified Atmosphere Packaging
Modified Atmosphere PackagingModified Atmosphere Packaging
Modified Atmosphere Packaging
Ashish Darji
 
Hurdle technology
Hurdle technologyHurdle technology
Hurdle technology
Kulwinder Verma
 
Retort pouch
Retort pouchRetort pouch
Retort pouch
Harshankita
 

What's hot (20)

Intelligent packaging
Intelligent packagingIntelligent packaging
Intelligent packaging
 
High pressure processing of food
High pressure processing of foodHigh pressure processing of food
High pressure processing of food
 
Intelligent packaging
Intelligent packagingIntelligent packaging
Intelligent packaging
 
Map
MapMap
Map
 
Dehydro freezing, freeze drying, IQF
Dehydro freezing, freeze drying, IQFDehydro freezing, freeze drying, IQF
Dehydro freezing, freeze drying, IQF
 
Vacuum Packaging
Vacuum PackagingVacuum Packaging
Vacuum Packaging
 
Metal packaging material
Metal packaging materialMetal packaging material
Metal packaging material
 
intermediate moisture food
intermediate moisture foodintermediate moisture food
intermediate moisture food
 
Pickling
PicklingPickling
Pickling
 
Water activity
Water activityWater activity
Water activity
 
Packaging materials for dairy products
Packaging materials for dairy productsPackaging materials for dairy products
Packaging materials for dairy products
 
Retort pouch packaging
Retort pouch packaging Retort pouch packaging
Retort pouch packaging
 
VACCUM PACKAGING ,BIODEGRADABLE FILMS
VACCUM PACKAGING ,BIODEGRADABLE FILMSVACCUM PACKAGING ,BIODEGRADABLE FILMS
VACCUM PACKAGING ,BIODEGRADABLE FILMS
 
HIGH pressure processing
 HIGH pressure processing HIGH pressure processing
HIGH pressure processing
 
Blanching of Food
Blanching of FoodBlanching of Food
Blanching of Food
 
Controlled Atmospheric Packaging- Introduction, Principle, Requirement for Id...
Controlled Atmospheric Packaging- Introduction, Principle, Requirement for Id...Controlled Atmospheric Packaging- Introduction, Principle, Requirement for Id...
Controlled Atmospheric Packaging- Introduction, Principle, Requirement for Id...
 
Novel non thermal preservation technologies
Novel non thermal preservation technologiesNovel non thermal preservation technologies
Novel non thermal preservation technologies
 
Modified Atmosphere Packaging
Modified Atmosphere PackagingModified Atmosphere Packaging
Modified Atmosphere Packaging
 
Hurdle technology
Hurdle technologyHurdle technology
Hurdle technology
 
Retort pouch
Retort pouchRetort pouch
Retort pouch
 

Similar to Packaging for non thermal processed food

Biodegradable active packaging
Biodegradable active packagingBiodegradable active packaging
Biodegradable active packaging
kiran553
 
Biodegradable active packaging(mechanism)
Biodegradable active packaging(mechanism)Biodegradable active packaging(mechanism)
Biodegradable active packaging(mechanism)
kiran553
 
Active packaging
Active packagingActive packaging
Active packaging
omkar bhingarde
 
Ppt on active packaging..........
Ppt on active packaging..........Ppt on active packaging..........
Ppt on active packaging..........
Mamta Sahurkar
 
pptonactivepackaging-180613110545.pdf
pptonactivepackaging-180613110545.pdfpptonactivepackaging-180613110545.pdf
pptonactivepackaging-180613110545.pdf
ssusere77259
 
recent trends in fish packaging
recent trends in fish packaging recent trends in fish packaging
recent trends in fish packaging
jaYSHRI SHELKE
 
Seminar report b datla
Seminar report b datlaSeminar report b datla
Seminar report b datla
Bhavesh Datla
 
Bioactive pck
Bioactive pckBioactive pck
Bioactive pck
Manoj Solanki
 
Presentation1packaging of food product in food industry
Presentation1packaging of food product in food industryPresentation1packaging of food product in food industry
Presentation1packaging of food product in food industry
Gyanshu Dubey
 
packaging.pptx
packaging.pptxpackaging.pptx
packaging.pptx
JoyjitMondal
 
Oxygen ethylene scavenger
Oxygen ethylene scavengerOxygen ethylene scavenger
Oxygen ethylene scavenger
Abhishek Katagi
 
Innovative packaging
Innovative packagingInnovative packaging
Innovative packaging
KUSH VERMA
 
Recent advances in food packaging
Recent advances in food packagingRecent advances in food packaging
Recent advances in food packaging
Amity university, Noida
 
Packaging
Packaging Packaging
Packaging
MONISHA SELVAN
 
Applicaion of nanotechnology in food industry
Applicaion of nanotechnology in food industryApplicaion of nanotechnology in food industry
Applicaion of nanotechnology in food industry
Vandita Raj
 
Active and Intelligent Packaging in Meat Industry
Active and Intelligent Packaging in Meat IndustryActive and Intelligent Packaging in Meat Industry
Active and Intelligent Packaging in Meat Industry
Indian Institute of Technology Kharagpur
 
Active Packaging
Active PackagingActive Packaging
Active Packaging
Krushna Yadav D K
 
Trends in food packaging
Trends in food packagingTrends in food packaging
Trends in food packaging
ChhaviBhandula
 
Active packaging in Bakery.pptx
Active packaging in Bakery.pptxActive packaging in Bakery.pptx
Active packaging in Bakery.pptx
Sushant Gawali
 
DISCOVER THE ADVANTAGES OF MAP FOR FOOD PACKAGING.
DISCOVER THE ADVANTAGES OF MAP FOR FOOD PACKAGING.DISCOVER THE ADVANTAGES OF MAP FOR FOOD PACKAGING.
DISCOVER THE ADVANTAGES OF MAP FOR FOOD PACKAGING.
Nichrome India Ltd.
 

Similar to Packaging for non thermal processed food (20)

Biodegradable active packaging
Biodegradable active packagingBiodegradable active packaging
Biodegradable active packaging
 
Biodegradable active packaging(mechanism)
Biodegradable active packaging(mechanism)Biodegradable active packaging(mechanism)
Biodegradable active packaging(mechanism)
 
Active packaging
Active packagingActive packaging
Active packaging
 
Ppt on active packaging..........
Ppt on active packaging..........Ppt on active packaging..........
Ppt on active packaging..........
 
pptonactivepackaging-180613110545.pdf
pptonactivepackaging-180613110545.pdfpptonactivepackaging-180613110545.pdf
pptonactivepackaging-180613110545.pdf
 
recent trends in fish packaging
recent trends in fish packaging recent trends in fish packaging
recent trends in fish packaging
 
Seminar report b datla
Seminar report b datlaSeminar report b datla
Seminar report b datla
 
Bioactive pck
Bioactive pckBioactive pck
Bioactive pck
 
Presentation1packaging of food product in food industry
Presentation1packaging of food product in food industryPresentation1packaging of food product in food industry
Presentation1packaging of food product in food industry
 
packaging.pptx
packaging.pptxpackaging.pptx
packaging.pptx
 
Oxygen ethylene scavenger
Oxygen ethylene scavengerOxygen ethylene scavenger
Oxygen ethylene scavenger
 
Innovative packaging
Innovative packagingInnovative packaging
Innovative packaging
 
Recent advances in food packaging
Recent advances in food packagingRecent advances in food packaging
Recent advances in food packaging
 
Packaging
Packaging Packaging
Packaging
 
Applicaion of nanotechnology in food industry
Applicaion of nanotechnology in food industryApplicaion of nanotechnology in food industry
Applicaion of nanotechnology in food industry
 
Active and Intelligent Packaging in Meat Industry
Active and Intelligent Packaging in Meat IndustryActive and Intelligent Packaging in Meat Industry
Active and Intelligent Packaging in Meat Industry
 
Active Packaging
Active PackagingActive Packaging
Active Packaging
 
Trends in food packaging
Trends in food packagingTrends in food packaging
Trends in food packaging
 
Active packaging in Bakery.pptx
Active packaging in Bakery.pptxActive packaging in Bakery.pptx
Active packaging in Bakery.pptx
 
DISCOVER THE ADVANTAGES OF MAP FOR FOOD PACKAGING.
DISCOVER THE ADVANTAGES OF MAP FOR FOOD PACKAGING.DISCOVER THE ADVANTAGES OF MAP FOR FOOD PACKAGING.
DISCOVER THE ADVANTAGES OF MAP FOR FOOD PACKAGING.
 

More from Maya Sharma

Protected cultivation:Green house
Protected cultivation:Green houseProtected cultivation:Green house
Protected cultivation:Green house
Maya Sharma
 
Drying process for grain
Drying process for grainDrying process for grain
Drying process for grain
Maya Sharma
 
Waste management from fermentation industries
Waste management from fermentation industriesWaste management from fermentation industries
Waste management from fermentation industries
Maya Sharma
 
Size reduction particle charactrisation
Size reduction particle charactrisationSize reduction particle charactrisation
Size reduction particle charactrisation
Maya Sharma
 
Post harvest handling and preservation of fresh fish and seafood
Post harvest handling and preservation of fresh fish and seafoodPost harvest handling and preservation of fresh fish and seafood
Post harvest handling and preservation of fresh fish and seafood
Maya Sharma
 
Non thermal processing by combined techniques
Non thermal processing by combined techniquesNon thermal processing by combined techniques
Non thermal processing by combined techniques
Maya Sharma
 
Non thermal plasma as a new food preservation method
Non thermal plasma as a new food preservation methodNon thermal plasma as a new food preservation method
Non thermal plasma as a new food preservation method
Maya Sharma
 
Application of ultrafiltration in lactose separation
Application of ultrafiltration in lactose separationApplication of ultrafiltration in lactose separation
Application of ultrafiltration in lactose separation
Maya Sharma
 
Oscillating magnetic field for food processing
Oscillating magnetic field for food processingOscillating magnetic field for food processing
Oscillating magnetic field for food processing
Maya Sharma
 
Impact of non thermal processing technologies on quality of fruit juices
Impact of non thermal processing technologies on quality of fruit juicesImpact of non thermal processing technologies on quality of fruit juices
Impact of non thermal processing technologies on quality of fruit juices
Maya Sharma
 
Osmotic dehydration of fruits
Osmotic dehydration of fruitsOsmotic dehydration of fruits
Osmotic dehydration of fruits
Maya Sharma
 
Controlled atmosphere and modified atmosphere storage
Controlled atmosphere and modified atmosphere storageControlled atmosphere and modified atmosphere storage
Controlled atmosphere and modified atmosphere storage
Maya Sharma
 
Dense phase carbon dioxide processing (DPCD) for preservation of liquid food
Dense phase carbon dioxide processing (DPCD) for preservation of liquid foodDense phase carbon dioxide processing (DPCD) for preservation of liquid food
Dense phase carbon dioxide processing (DPCD) for preservation of liquid food
Maya Sharma
 
Membrane filtration technology in food engg.
Membrane filtration technology in food engg.Membrane filtration technology in food engg.
Membrane filtration technology in food engg.
Maya Sharma
 
Ultrasound in food preservation
Ultrasound in food preservationUltrasound in food preservation
Ultrasound in food preservation
Maya Sharma
 
Effect of non thermal processing methods on microwrganisms
Effect of non thermal processing methods on microwrganismsEffect of non thermal processing methods on microwrganisms
Effect of non thermal processing methods on microwrganisms
Maya Sharma
 
Pulsed light technology in food processing
Pulsed light technology in food processingPulsed light technology in food processing
Pulsed light technology in food processing
Maya Sharma
 
Application of high hydrostatic pressure
Application of high hydrostatic pressureApplication of high hydrostatic pressure
Application of high hydrostatic pressure
Maya Sharma
 
Effect of high pressure processing on protein and starch
Effect of high pressure processing on protein and starchEffect of high pressure processing on protein and starch
Effect of high pressure processing on protein and starch
Maya Sharma
 
High pressure processing of foods
High pressure processing of foodsHigh pressure processing of foods
High pressure processing of foods
Maya Sharma
 

More from Maya Sharma (20)

Protected cultivation:Green house
Protected cultivation:Green houseProtected cultivation:Green house
Protected cultivation:Green house
 
Drying process for grain
Drying process for grainDrying process for grain
Drying process for grain
 
Waste management from fermentation industries
Waste management from fermentation industriesWaste management from fermentation industries
Waste management from fermentation industries
 
Size reduction particle charactrisation
Size reduction particle charactrisationSize reduction particle charactrisation
Size reduction particle charactrisation
 
Post harvest handling and preservation of fresh fish and seafood
Post harvest handling and preservation of fresh fish and seafoodPost harvest handling and preservation of fresh fish and seafood
Post harvest handling and preservation of fresh fish and seafood
 
Non thermal processing by combined techniques
Non thermal processing by combined techniquesNon thermal processing by combined techniques
Non thermal processing by combined techniques
 
Non thermal plasma as a new food preservation method
Non thermal plasma as a new food preservation methodNon thermal plasma as a new food preservation method
Non thermal plasma as a new food preservation method
 
Application of ultrafiltration in lactose separation
Application of ultrafiltration in lactose separationApplication of ultrafiltration in lactose separation
Application of ultrafiltration in lactose separation
 
Oscillating magnetic field for food processing
Oscillating magnetic field for food processingOscillating magnetic field for food processing
Oscillating magnetic field for food processing
 
Impact of non thermal processing technologies on quality of fruit juices
Impact of non thermal processing technologies on quality of fruit juicesImpact of non thermal processing technologies on quality of fruit juices
Impact of non thermal processing technologies on quality of fruit juices
 
Osmotic dehydration of fruits
Osmotic dehydration of fruitsOsmotic dehydration of fruits
Osmotic dehydration of fruits
 
Controlled atmosphere and modified atmosphere storage
Controlled atmosphere and modified atmosphere storageControlled atmosphere and modified atmosphere storage
Controlled atmosphere and modified atmosphere storage
 
Dense phase carbon dioxide processing (DPCD) for preservation of liquid food
Dense phase carbon dioxide processing (DPCD) for preservation of liquid foodDense phase carbon dioxide processing (DPCD) for preservation of liquid food
Dense phase carbon dioxide processing (DPCD) for preservation of liquid food
 
Membrane filtration technology in food engg.
Membrane filtration technology in food engg.Membrane filtration technology in food engg.
Membrane filtration technology in food engg.
 
Ultrasound in food preservation
Ultrasound in food preservationUltrasound in food preservation
Ultrasound in food preservation
 
Effect of non thermal processing methods on microwrganisms
Effect of non thermal processing methods on microwrganismsEffect of non thermal processing methods on microwrganisms
Effect of non thermal processing methods on microwrganisms
 
Pulsed light technology in food processing
Pulsed light technology in food processingPulsed light technology in food processing
Pulsed light technology in food processing
 
Application of high hydrostatic pressure
Application of high hydrostatic pressureApplication of high hydrostatic pressure
Application of high hydrostatic pressure
 
Effect of high pressure processing on protein and starch
Effect of high pressure processing on protein and starchEffect of high pressure processing on protein and starch
Effect of high pressure processing on protein and starch
 
High pressure processing of foods
High pressure processing of foodsHigh pressure processing of foods
High pressure processing of foods
 

Recently uploaded

morris_worm_intro_and_source_code_analysis_.pdf
morris_worm_intro_and_source_code_analysis_.pdfmorris_worm_intro_and_source_code_analysis_.pdf
morris_worm_intro_and_source_code_analysis_.pdf
ycwu0509
 
Applications of artificial Intelligence in Mechanical Engineering.pdf
Applications of artificial Intelligence in Mechanical Engineering.pdfApplications of artificial Intelligence in Mechanical Engineering.pdf
Applications of artificial Intelligence in Mechanical Engineering.pdf
Atif Razi
 
Computational Engineering IITH Presentation
Computational Engineering IITH PresentationComputational Engineering IITH Presentation
Computational Engineering IITH Presentation
co23btech11018
 
Welding Metallurgy Ferrous Materials.pdf
Welding Metallurgy Ferrous Materials.pdfWelding Metallurgy Ferrous Materials.pdf
Welding Metallurgy Ferrous Materials.pdf
AjmalKhan50578
 
一比一原版(CalArts毕业证)加利福尼亚艺术学院毕业证如何办理
一比一原版(CalArts毕业证)加利福尼亚艺术学院毕业证如何办理一比一原版(CalArts毕业证)加利福尼亚艺术学院毕业证如何办理
一比一原版(CalArts毕业证)加利福尼亚艺术学院毕业证如何办理
ecqow
 
AI for Legal Research with applications, tools
AI for Legal Research with applications, toolsAI for Legal Research with applications, tools
AI for Legal Research with applications, tools
mahaffeycheryld
 
Electric vehicle and photovoltaic advanced roles in enhancing the financial p...
Electric vehicle and photovoltaic advanced roles in enhancing the financial p...Electric vehicle and photovoltaic advanced roles in enhancing the financial p...
Electric vehicle and photovoltaic advanced roles in enhancing the financial p...
IJECEIAES
 
Optimizing Gradle Builds - Gradle DPE Tour Berlin 2024
Optimizing Gradle Builds - Gradle DPE Tour Berlin 2024Optimizing Gradle Builds - Gradle DPE Tour Berlin 2024
Optimizing Gradle Builds - Gradle DPE Tour Berlin 2024
Sinan KOZAK
 
Mechanical Engineering on AAI Summer Training Report-003.pdf
Mechanical Engineering on AAI Summer Training Report-003.pdfMechanical Engineering on AAI Summer Training Report-003.pdf
Mechanical Engineering on AAI Summer Training Report-003.pdf
21UME003TUSHARDEB
 
一比一原版(爱大毕业证书)爱荷华大学毕业证如何办理
一比一原版(爱大毕业证书)爱荷华大学毕业证如何办理一比一原版(爱大毕业证书)爱荷华大学毕业证如何办理
一比一原版(爱大毕业证书)爱荷华大学毕业证如何办理
nedcocy
 
LLM Fine Tuning with QLoRA Cassandra Lunch 4, presented by Anant
LLM Fine Tuning with QLoRA Cassandra Lunch 4, presented by AnantLLM Fine Tuning with QLoRA Cassandra Lunch 4, presented by Anant
LLM Fine Tuning with QLoRA Cassandra Lunch 4, presented by Anant
Anant Corporation
 
CompEx~Manual~1210 (2).pdf COMPEX GAS AND VAPOURS
CompEx~Manual~1210 (2).pdf COMPEX GAS AND VAPOURSCompEx~Manual~1210 (2).pdf COMPEX GAS AND VAPOURS
CompEx~Manual~1210 (2).pdf COMPEX GAS AND VAPOURS
RamonNovais6
 
一比一原版(osu毕业证书)美国俄勒冈州立大学毕业证如何办理
一比一原版(osu毕业证书)美国俄勒冈州立大学毕业证如何办理一比一原版(osu毕业证书)美国俄勒冈州立大学毕业证如何办理
一比一原版(osu毕业证书)美国俄勒冈州立大学毕业证如何办理
upoux
 
Object Oriented Analysis and Design - OOAD
Object Oriented Analysis and Design - OOADObject Oriented Analysis and Design - OOAD
Object Oriented Analysis and Design - OOAD
PreethaV16
 
IEEE Aerospace and Electronic Systems Society as a Graduate Student Member
IEEE Aerospace and Electronic Systems Society as a Graduate Student MemberIEEE Aerospace and Electronic Systems Society as a Graduate Student Member
IEEE Aerospace and Electronic Systems Society as a Graduate Student Member
VICTOR MAESTRE RAMIREZ
 
Gas agency management system project report.pdf
Gas agency management system project report.pdfGas agency management system project report.pdf
Gas agency management system project report.pdf
Kamal Acharya
 
22CYT12-Unit-V-E Waste and its Management.ppt
22CYT12-Unit-V-E Waste and its Management.ppt22CYT12-Unit-V-E Waste and its Management.ppt
22CYT12-Unit-V-E Waste and its Management.ppt
KrishnaveniKrishnara1
 
Redefining brain tumor segmentation: a cutting-edge convolutional neural netw...
Redefining brain tumor segmentation: a cutting-edge convolutional neural netw...Redefining brain tumor segmentation: a cutting-edge convolutional neural netw...
Redefining brain tumor segmentation: a cutting-edge convolutional neural netw...
IJECEIAES
 
VARIABLE FREQUENCY DRIVE. VFDs are widely used in industrial applications for...
VARIABLE FREQUENCY DRIVE. VFDs are widely used in industrial applications for...VARIABLE FREQUENCY DRIVE. VFDs are widely used in industrial applications for...
VARIABLE FREQUENCY DRIVE. VFDs are widely used in industrial applications for...
PIMR BHOPAL
 
SCALING OF MOS CIRCUITS m .pptx
SCALING OF MOS CIRCUITS m                 .pptxSCALING OF MOS CIRCUITS m                 .pptx
SCALING OF MOS CIRCUITS m .pptx
harshapolam10
 

Recently uploaded (20)

morris_worm_intro_and_source_code_analysis_.pdf
morris_worm_intro_and_source_code_analysis_.pdfmorris_worm_intro_and_source_code_analysis_.pdf
morris_worm_intro_and_source_code_analysis_.pdf
 
Applications of artificial Intelligence in Mechanical Engineering.pdf
Applications of artificial Intelligence in Mechanical Engineering.pdfApplications of artificial Intelligence in Mechanical Engineering.pdf
Applications of artificial Intelligence in Mechanical Engineering.pdf
 
Computational Engineering IITH Presentation
Computational Engineering IITH PresentationComputational Engineering IITH Presentation
Computational Engineering IITH Presentation
 
Welding Metallurgy Ferrous Materials.pdf
Welding Metallurgy Ferrous Materials.pdfWelding Metallurgy Ferrous Materials.pdf
Welding Metallurgy Ferrous Materials.pdf
 
一比一原版(CalArts毕业证)加利福尼亚艺术学院毕业证如何办理
一比一原版(CalArts毕业证)加利福尼亚艺术学院毕业证如何办理一比一原版(CalArts毕业证)加利福尼亚艺术学院毕业证如何办理
一比一原版(CalArts毕业证)加利福尼亚艺术学院毕业证如何办理
 
AI for Legal Research with applications, tools
AI for Legal Research with applications, toolsAI for Legal Research with applications, tools
AI for Legal Research with applications, tools
 
Electric vehicle and photovoltaic advanced roles in enhancing the financial p...
Electric vehicle and photovoltaic advanced roles in enhancing the financial p...Electric vehicle and photovoltaic advanced roles in enhancing the financial p...
Electric vehicle and photovoltaic advanced roles in enhancing the financial p...
 
Optimizing Gradle Builds - Gradle DPE Tour Berlin 2024
Optimizing Gradle Builds - Gradle DPE Tour Berlin 2024Optimizing Gradle Builds - Gradle DPE Tour Berlin 2024
Optimizing Gradle Builds - Gradle DPE Tour Berlin 2024
 
Mechanical Engineering on AAI Summer Training Report-003.pdf
Mechanical Engineering on AAI Summer Training Report-003.pdfMechanical Engineering on AAI Summer Training Report-003.pdf
Mechanical Engineering on AAI Summer Training Report-003.pdf
 
一比一原版(爱大毕业证书)爱荷华大学毕业证如何办理
一比一原版(爱大毕业证书)爱荷华大学毕业证如何办理一比一原版(爱大毕业证书)爱荷华大学毕业证如何办理
一比一原版(爱大毕业证书)爱荷华大学毕业证如何办理
 
LLM Fine Tuning with QLoRA Cassandra Lunch 4, presented by Anant
LLM Fine Tuning with QLoRA Cassandra Lunch 4, presented by AnantLLM Fine Tuning with QLoRA Cassandra Lunch 4, presented by Anant
LLM Fine Tuning with QLoRA Cassandra Lunch 4, presented by Anant
 
CompEx~Manual~1210 (2).pdf COMPEX GAS AND VAPOURS
CompEx~Manual~1210 (2).pdf COMPEX GAS AND VAPOURSCompEx~Manual~1210 (2).pdf COMPEX GAS AND VAPOURS
CompEx~Manual~1210 (2).pdf COMPEX GAS AND VAPOURS
 
一比一原版(osu毕业证书)美国俄勒冈州立大学毕业证如何办理
一比一原版(osu毕业证书)美国俄勒冈州立大学毕业证如何办理一比一原版(osu毕业证书)美国俄勒冈州立大学毕业证如何办理
一比一原版(osu毕业证书)美国俄勒冈州立大学毕业证如何办理
 
Object Oriented Analysis and Design - OOAD
Object Oriented Analysis and Design - OOADObject Oriented Analysis and Design - OOAD
Object Oriented Analysis and Design - OOAD
 
IEEE Aerospace and Electronic Systems Society as a Graduate Student Member
IEEE Aerospace and Electronic Systems Society as a Graduate Student MemberIEEE Aerospace and Electronic Systems Society as a Graduate Student Member
IEEE Aerospace and Electronic Systems Society as a Graduate Student Member
 
Gas agency management system project report.pdf
Gas agency management system project report.pdfGas agency management system project report.pdf
Gas agency management system project report.pdf
 
22CYT12-Unit-V-E Waste and its Management.ppt
22CYT12-Unit-V-E Waste and its Management.ppt22CYT12-Unit-V-E Waste and its Management.ppt
22CYT12-Unit-V-E Waste and its Management.ppt
 
Redefining brain tumor segmentation: a cutting-edge convolutional neural netw...
Redefining brain tumor segmentation: a cutting-edge convolutional neural netw...Redefining brain tumor segmentation: a cutting-edge convolutional neural netw...
Redefining brain tumor segmentation: a cutting-edge convolutional neural netw...
 
VARIABLE FREQUENCY DRIVE. VFDs are widely used in industrial applications for...
VARIABLE FREQUENCY DRIVE. VFDs are widely used in industrial applications for...VARIABLE FREQUENCY DRIVE. VFDs are widely used in industrial applications for...
VARIABLE FREQUENCY DRIVE. VFDs are widely used in industrial applications for...
 
SCALING OF MOS CIRCUITS m .pptx
SCALING OF MOS CIRCUITS m                 .pptxSCALING OF MOS CIRCUITS m                 .pptx
SCALING OF MOS CIRCUITS m .pptx
 

Packaging for non thermal processed food

  • 1. PACKAGING FOR NON -THERMAL PROCESSING OF FOOD PRESENTED BY PRACHI PAHARIYA AGRICULTURAL AND FOOD ENGINEERING DEPARTMENT IIT KHARAGPUR
  • 2. CONTENTS  INTRODUCTION  NON-THERMAL PROCESSING OF FOODS  CHARACTERISTICS OF NON-THERMAL PROCESSES  PACKAGING FOR NON-THERMAL PROCESSING  ROLES OF FOOD PACKAGING SYSTEMS  ROLE OF ACTIVE PACKACKAGING IN NON -THERMAL PROCESS  ACTIVE PACKAGING  ACTIVE PACKAGING TECHNOLOGIES  ACTIVE PACKAGING:MOISTURE CONTROL  ACTIVE PACKAGING: OXYGEN CONTROL  ACTIVE PACKAGING:CARBON DIOXIDE CONTROL  ANTIMICROBIAL PACKAGING  ANTIOXIDANT PACKAGING I NTELLIGENT PACKAGING  SPECIAL REQUIREMENTS FOR ACTIVE AND INTELLIGENT MATERIALS IN WHICH THE MAIN ISSUES ARE  CONCLUSIONS  REFERENCES
  • 3.  Every year a growing amount of edible food is lost along the entire food supply chain (production, retailers, consumers).  The growing consumer demand for minimally processed, more natural, fresh and convenient food products as well as continuous changes at industrial, retail and distribution levels challenges to food safety and quality.  The function of food packaging has evolved from simple preservation methods to include such aspects as convenience, point of purchase marketing, material reduction, safety, tamper-proofing, and environmental issues . INTRODUCTION
  • 4. NON-THERMAL PROCESSING OF FOODS  Food processors traditionally utilized thermal processes, that is, cooking, blanching, pasteurization, and sterilization, to inactivate microorganisms, enzymes, and other chemical reactions in food materials as well as to cook raw foods for extending the period of desirable quality and safety level.  Because of numerous practical applications of heat treatments with various types of foods, from prehistoric age until today, many chemical and physical changes taking place in foods after the thermal process.  Not only the changes in the nature of food products after thermal processes, but also the chemical interactions between thermally processed foods and common food packaging materials are well identified.
  • 5. CHARACTERISTICS OF NON-THERMAL PROCESS  Non-thermal processes are food preservation methods to inactivate spoilage and pathogenic microorganisms at temperatures below those used for thermal pasteurization without significant changes to flavour, colour, taste, nutrients, and functionalities (Min and Zhang 2005).  Non-thermal processes do not utilize increased temperature to inactivate decomposing microorganisms and enzymes. This is the biggest advantage of non-thermal processes because this low-temperature pasteurization does not overcook food and/or degrade foods .  They involve the use of high electric power, high pressure, high intensity of light/radiation, micro filters, chemicals, or antagonistic cultures.  Compared with heat treatment, the quality attributes of non-thermally treated foods are obviously different from those of thermally processed food products.
  • 6. PACKAGING FOR NON-THERMAL PROCESSING  Food products and packaging material interacts with each other.  Non-thermal processes can be operated with aseptic processing units.  To maintain the sterility of non-thermal processed foods, the processed must be packaged before the sterility food exposed to atmosphere.  Aseptic packaging units are required after non-thermal process such as pulse-electric field, high-pressure process, irradiation, pulsed light emission.
  • 7. ROLES OF FOOD PACKAGING SYSTEMS  Food is packaged for storage, preservation, and protection traditionally for a long time.  Basic functions of food packaging are better maintenance of quality and handling of foods.  Superficial functions are required for food marketing, distribution, and consumer-related issues, which are to provide required information, handling and dispensing convenience, sales promotion, and stock management.  The main goal of food packaging is to maintain the quality of packaged foods during distribution.
  • 8.  Functions of food packaging have moved from containment, preservation, and protection to convenience and sales promotion, which indicates that the role of food packaging is shifting from technical functions to socioeconomic functions.  Functions that could secure the integrity of packaging are considered as very important roles of packaging, including tamper- evidence packaging, antimicrobial packaging, freshness indicator, time-temperature indicator, and electronic coding system.
  • 9. PURPOSE  ACTIVE PACKAGING- The purpose of the ‘active packaging’ is the extension of the shelf-life of the food and the maintenance or even improvement of its quality.  INTELLEGENT PACKAGING- The purpose of ‘intelligent packaging’ is to give indication on, and to monitor, the freshness of the food.
  • 10. ACTIVE PACKAGING  Active packaging usually means having active functions beyond the inert passive containment and protection of the product.  Convectional mainstream packaging such as paperboard, metal, glass and plastic may be classified as gas and water vapour barrier or non barrier ,such as paperboard, unless coated.  Active packaging senses changes in the internal or external environment and responds by altering the package properties.
  • 11.
  • 12. ACTIVE PACKAGING TECHNOLOGIES  Moisture • Liquid  Purge  Absorbents  Incorporate into pads  Relative humidity  Incorporate into package structure  Incorporative into cartridges  Usually to elevate level  Gas: to control levels  Oxygen  Carbon dioxide  Ethylene  Water vapour  Odours
  • 13.  Antimicrobials  Light and relative radiation blocking  To control the amount of reaching content  Self heating  Exothermic reaction of water and mineral constituent  Self cooling  Evaporation of liquid  Expansion of compressed gas
  • 14. ACTIVE PACKAGING:MOISTURE CONTROL  Desiccants such as silica gel in moisture permeable plastic pouches are common in distribution packages of electronic devices, instruments, medical analytical kits.  Another major application of moisture controller, numbering in billions of units, is in liquid absorbents pad inserted in trays of fresh red meat, poultry, seafood and fresh produce.
  • 15. PURPOSE  To remove the bulk of excess liquid purge drip or condensate arising from squeeze or aging of product with gravity.  The food may be constituted of wood pulp fibres within perforated polythene film or polymer such as carboxymethyl cellulose in cavities topped with spun bounded polyolefin.
  • 16. ACTIVE PACKAGING: OXYGEN CONTROL  Oxygen is major deteriorative biochemical and aerobic microbiological growth stimulate vector in food products.  Oxygen removal and subsequent exclusion by gas barrier packaging are key factor in food preservation.  Oxygen removal started with mechanical methods such as vacuum, steam, inert gas with reactive mechanism of Oxygen scavengers. OXYGEN SCAVENGER  Also called absorbers.  Remove excess oxygen from the internal package environment.  They may be incorporated in sachets (small pouches) or label affixed to the package or incorporated into package material. Most commercial oxygen scavengers- ferrous iron, which require water for activation to react with oxygen , to form ferric iron, a dark colour compound.  Organic oxygen scavengers include unsaturated hydrocarbons, nylons.
  • 18. ACTIVE PACKAGING:CARBON DIOXIDE CONTROL  CO2 may be added to complement existing, procedure/microbiological respiratory CO2 or to maintain the existing level by generating it from chemical reaction.  In excess, CO2 is able to injure the food quality, and hence sometime it may be advisable to remove excess from modified atmosphere (MAP) as in packaged respiring produce.  Carbon dioxide is a known antimicrobial agent whose activity is probably by pH reduction and whose label should be controlled to optimize the desired effect.
  • 19. ANTIMICROBIAL PACKAGING  The development of antimicrobial packaging presents a promising approach to actively control the growth of micro-organisms.  Microbial growth accelerates changes in the aroma, colour and texture of food resulting in shelf life reduction and increased risk of food borne illnesses.
  • 20.  Antimicrobial packaging materials have to be in direct contact with the food surface if they are non-volatile and can be either immobilised on the materials surface or migrate into the food.  Antimicrobial packaging is effective on food products were the microbial contamination occurs at the surface.  Antimicrobial food packaging materials extend the lag phase and reduce the growth phase of micro-organisms in order to extend shelf life and to maintain food quality and safety (Han, 2000).
  • 21. ACTIVE PACKAGING :Antimicrobials proposed for or in commercial use  Antimicrobials  Contact  Silver salts  Acids  Antibiotic such as nisin  Non-contact  Allyl isothiocyanate  Chlorine dioxide  Ethanol  Natural species such as oregano and carvacrol  Natural flavorants such as diacetyl
  • 22. ANTIOXIDANT PACKAGING  An alternative to oxygen scavenging to prevent food oxidation by active packaging is the inclusion of antioxidants in packaging materials.  Oxidative processes are one of the primary mechanisms of quality deterioration in meat and meat products .  Antioxidants have been used successfully to inhibit oxidation in foods.  Active packaging represents an innovative strategy to incorporate antioxidants in a polymer to prevent oxidative processes and extend the shelf life of food products.
  • 23.  Antioxidant agents can be applied into the packaging systems in different forms (sachets, labels, coating or immobilization on packaging material surface, incorporated into the polymer matrix, multilayer films).  An antioxidant film coating (ATOX) containing oregano essential oils at different concentrations suitable for MAP packaging of fresh meat.  Several advantages such as lower amounts of active substances required, localized activity, controlled release of antioxidants, and elimination of processing steps such as mixing, immersion or spraying.
  • 24. INTELLIGENT PACKAGING  Intelligent packaging is designed to monitor the condition of the packed food or the environment surrounding the food (European Commission, 2009).  An intelligent packaging system is capable of detecting, sensing, recording, tracing, or communicating information about the quality and/or the state of the product during the whole food chain (Yam, Takhistov, & Milts, 2005).  The package will provide information not only about the product itself (origin, theoretical expiration date, composition), but will also be able to inform about the history of the product (storage conditions, headspace composition, microbial growth, etc.).
  • 25.  Indicators inform about a change occurred in product or its environment (e.g. temperature, pH) by means of visual changes.  Indicators with application to food packaging are time temperature indicators, oxygen and integrity indicators and freshness indicators.  Biosensors are devices able to detect, record and transmit information related to biological reactions occurring in the package with great precision (Yam et al., 2005).  The intelligent function can be obtained by indicators, sensors and devices able to communicate information about the packaging system.
  • 26. SPECIAL REQUIREMENTS FOR ACTIVE AND INTELLIGENT MATERIALS IN WHICH THE MAIN ISSUES ARE:  Active materials may bring about changes in the composition or organoleptic characteristics of food on the condition that the changes comply with the community or national provisions applicable to food.  Substances that are released from active packaging shall be authorised and used in accordance with the relevant community provisions applicable to food.  Adequate labelling to indicate that the materials are active and/or intelligent.
  • 27.  Active materials shall not bring about changes in the composition or organoleptic characteristics of the food, for instance by masking the spoilage of food, which could mislead the consumer.  Intelligent materials shall not give information about the condition of the food which could mislead the consumer.  Adequate labelling to allow identification of non-edible parts.
  • 28. PACKAGING : INNOVATION FOR THE FUTURE  Needed for Active packaging more comprehensive reduced oxygen control, more functional antimicrobials with fewer secondary effects and reliable persistent CO2 sourcing.  Needed for Intelligent packaging are sensors to actuate RFID (Radio frequency identification) and RFID devices with lower environmental sensitivity.  In nonthermal processing, ionizing radiation must exhibit fewer adverse secondary effects perhaps by the incorporation of free radical .
  • 29.  Needs of (desires for) the packaging- nonthermal processing interfaces include active packaging agents that offer solutions to non-thermal processing issues such as: • Active radical acceptor in package structure for ionizing radiation. • In-package structure oxygen removal to reduce oxygen to near zero. • High-pressure-sensitive antimicrobial release oxygen scavenger system. • Greater concentration of active packaging agents.
  • 30. CONCLUSIONS:  Some active packaging has high probability of wider applications for moisture and oxygen control and CO2 generation and has some promise in antimicrobials and self- heating packages.  Intelligent packaging holds promise for commercial application in a time/temperature integration as a surrogate for shelf life indication, in location indicators for inventory control, in microwave oven control, and eventually to be converted into active packaging.
  • 31. REFERENCES S Han, 2007 J.H. Han Packaging for non-thermal processing of food, pp. 3-28 Blackwell Publishing Ltd (2007) Volume 98, Issue 3, November 2014, Pages 404–419 Meat Science, Sustainability & Innovation: ‘60th International Congress of Meat Science and Technology 17-22 August 2014, Punta del Este, Uruguay’ Trends in Food Science & Technology Volume 19, Supplement 1, November 2008, Pages S103–S112 EFSA Forum: From Safe Food to Healthy Diets Busolo, M. A., & Lagaron, J. M. (2012). Oxygen scavenging polyolefin nanocomposite films containing an iron modified kaolinite of interest in active food packaging applications. Innovative Food Science & Emerging Technologies, 16, 211– 217.