This document discusses packaging for non-thermal food processing. It introduces non-thermal food processing techniques as alternatives to traditional thermal processes that can damage foods. Active and intelligent packaging technologies are described that can help preserve foods without heat, including oxygen scavengers, antimicrobials, and indicators. Special requirements for active and intelligent packaging materials include ensuring they do not mislead consumers or alter foods in a way that requires labeling. The document concludes that some active technologies show promise but challenges remain in developing reliable alternatives to thermal processing while maintaining food safety and quality.
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.
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
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.
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
High pressure processing (HPP) is a method of preserving and sterilizing food, in which a product is processed under very high pressure, leading to the inactivation of certain microorganisms and enzymes in the food
High pressure processing (HPP) is a method of preserving and sterilizing food, in which a product is processed under very high pressure, leading to the inactivation of certain microorganisms and enzymes in the food
Dr. Taniguchi (in 1974) was the man behind the word “Nanotechnology” but Dr. Richard Phillips Feynman was the person who innovated the new technology. Food contamination due to harmful pathogenic microorganisms (like Escherichia coli, Hepatitis A, Shigella, Staphylococcus aureus, Noroviruses, etc.) causes deadly diseases- ranging from enterocolitis to cancer (WHO-2020). Globally, food borne diseases (FBD) affecting not only the economy but also human health badly. FBD cases is expected to rise from 100 mn in 2011 to 150-177 mn in 2030 (Wageningen Economic Research; WHO-2020) According to a report from the UN (2019), the world’s population is expected to reach 8.548 bn by 2030, 9.735 bn by 2050 , and10.874 bn by 2100 Food nanosensors facilitate in detecting the harmful pathogenic microorganisms by monitoring the quality of food, and help in controlling the spread of foodborne disease. Antibacterial activity of metal NPs (e.g., Ag, Au, Fe, Cu, Zn, Mg, Ti, Si, and their respective oxides) Biochemical synthesis of metal NPs and NPs embedded polymer attract researchers EUC in 2011 regulates the migration of NPs into food products (due to directly / indirectly contact of NPs) with regulation No. 10/2011. FDA and FSSAI are the regulating authorities in USA and India, respectively for the application of NPs in food. 1. Introduction:
seminar report on active and intelligent packaging. It includes various details regarding food packaging and modern-day food packaging and smart packaging.
#active and intelligent packaging
Microbial contamination and lipid and protein oxidation are major concerns for meat and meat products in terms of food safety and quality deterioration. The meat quality and safety properties are highly dependent on packaging materials and technologies.
To achieve longer shelf life, active packaging and intelligent packaging have been developed to change the conditions of the package, impart information, monitor the product supply chain, and provide anti-counterfeit functionality. This will effectively enhance food safety and quality and consequently increase the product value, convenience, and consumer satisfactions. This review analyzes the recent developments in active and intelligent packaging in the meat industry, in both research and commercial domains. The global patents and future research trends are also discussed.
Active and intelligent packaging offer great opportunities for enhancing meat safety, quality, and convenience, and consequently decrease the number of retailer and consumer complaints. Some important factors such as legislation concerns (e.g. migration of active substances from packaging materials, labeling), economics and consumers' preferences should be considered to successfully implement antimicrobial and intelligent packaging solutions in the meat industry.
When it comes to food packaging, MAP or Modified Atmosphere Packaging is a widely used techniqueof preservation. It is well known as a method to prevent spoilage and extend the shelf life of differentfood products.
The PPT includes importance of grain drying, moisture content determination methods, equilibrium moisture content, different mode of heat transfer, types of different drying methods, different dryers etc. The presentation is best suitable for graduation level students.
This presentation includes characteristics of an individual particle in a powder or in a mixture, mean particle size of a mixture or a powder, particle size distribution, fineness modulus etc.
Post harvest handling and preservation of fresh fish and seafoodMaya Sharma
It describes about economic importance of fish production, trade and utilization, contribution of fish to human health, postharvest losses in fish and seafood
Impact of non thermal processing technologies on quality of fruit juicesMaya Sharma
It describes need of non thermal technology in food juice industry, effect of HPP technology, HHP technology, UV technology and PFE technology on fruit juice.
Its about use of Osmotic dehydration in food processing, its principle, factors affecting OD, advantages and disadvantages of OD process, impact of OD on quality properties of fruits
Membrane filtration technology in food engg.Maya Sharma
Its about membrane filtration technology used in food engg. It describes types of membrane, RO, UF, MF, troubleshooting occurred during membrane filtration etc.
Cosmetic shop management system project report.pdfKamal Acharya
Buying new cosmetic products is difficult. It can even be scary for those who have sensitive skin and are prone to skin trouble. The information needed to alleviate this problem is on the back of each product, but it's thought to interpret those ingredient lists unless you have a background in chemistry.
Instead of buying and hoping for the best, we can use data science to help us predict which products may be good fits for us. It includes various function programs to do the above mentioned tasks.
Data file handling has been effectively used in the program.
The automated cosmetic shop management system should deal with the automation of general workflow and administration process of the shop. The main processes of the system focus on customer's request where the system is able to search the most appropriate products and deliver it to the customers. It should help the employees to quickly identify the list of cosmetic product that have reached the minimum quantity and also keep a track of expired date for each cosmetic product. It should help the employees to find the rack number in which the product is placed.It is also Faster and more efficient way.
About
Indigenized remote control interface card suitable for MAFI system CCR equipment. Compatible for IDM8000 CCR. Backplane mounted serial and TCP/Ethernet communication module for CCR remote access. IDM 8000 CCR remote control on serial and TCP protocol.
• Remote control: Parallel or serial interface.
• Compatible with MAFI CCR system.
• Compatible with IDM8000 CCR.
• Compatible with Backplane mount serial communication.
• Compatible with commercial and Defence aviation CCR system.
• Remote control system for accessing CCR and allied system over serial or TCP.
• Indigenized local Support/presence in India.
• Easy in configuration using DIP switches.
Technical Specifications
Indigenized remote control interface card suitable for MAFI system CCR equipment. Compatible for IDM8000 CCR. Backplane mounted serial and TCP/Ethernet communication module for CCR remote access. IDM 8000 CCR remote control on serial and TCP protocol.
Key Features
Indigenized remote control interface card suitable for MAFI system CCR equipment. Compatible for IDM8000 CCR. Backplane mounted serial and TCP/Ethernet communication module for CCR remote access. IDM 8000 CCR remote control on serial and TCP protocol.
• Remote control: Parallel or serial interface
• Compatible with MAFI CCR system
• Copatiable with IDM8000 CCR
• Compatible with Backplane mount serial communication.
• Compatible with commercial and Defence aviation CCR system.
• Remote control system for accessing CCR and allied system over serial or TCP.
• Indigenized local Support/presence in India.
Application
• Remote control: Parallel or serial interface.
• Compatible with MAFI CCR system.
• Compatible with IDM8000 CCR.
• Compatible with Backplane mount serial communication.
• Compatible with commercial and Defence aviation CCR system.
• Remote control system for accessing CCR and allied system over serial or TCP.
• Indigenized local Support/presence in India.
• Easy in configuration using DIP switches.
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Final project report on grocery store management system..pdfKamal Acharya
In today’s fast-changing business environment, it’s extremely important to be able to respond to client needs in the most effective and timely manner. If your customers wish to see your business online and have instant access to your products or services.
Online Grocery Store is an e-commerce website, which retails various grocery products. This project allows viewing various products available enables registered users to purchase desired products instantly using Paytm, UPI payment processor (Instant Pay) and also can place order by using Cash on Delivery (Pay Later) option. This project provides an easy access to Administrators and Managers to view orders placed using Pay Later and Instant Pay options.
In order to develop an e-commerce website, a number of Technologies must be studied and understood. These include multi-tiered architecture, server and client-side scripting techniques, implementation technologies, programming language (such as PHP, HTML, CSS, JavaScript) and MySQL relational databases. This is a project with the objective to develop a basic website where a consumer is provided with a shopping cart website and also to know about the technologies used to develop such a website.
This document will discuss each of the underlying technologies to create and implement an e- commerce website.
Quality defects in TMT Bars, Possible causes and Potential Solutions.PrashantGoswami42
Maintaining high-quality standards in the production of TMT bars is crucial for ensuring structural integrity in construction. Addressing common defects through careful monitoring, standardized processes, and advanced technology can significantly improve the quality of TMT bars. Continuous training and adherence to quality control measures will also play a pivotal role in minimizing these defects.
Courier management system project report.pdfKamal Acharya
It is now-a-days very important for the people to send or receive articles like imported furniture, electronic items, gifts, business goods and the like. People depend vastly on different transport systems which mostly use the manual way of receiving and delivering the articles. There is no way to track the articles till they are received and there is no way to let the customer know what happened in transit, once he booked some articles. In such a situation, we need a system which completely computerizes the cargo activities including time to time tracking of the articles sent. This need is fulfilled by Courier Management System software which is online software for the cargo management people that enables them to receive the goods from a source and send them to a required destination and track their status from time to time.
Event Management System Vb Net Project Report.pdfKamal Acharya
In present era, the scopes of information technology growing with a very fast .We do not see any are untouched from this industry. The scope of information technology has become wider includes: Business and industry. Household Business, Communication, Education, Entertainment, Science, Medicine, Engineering, Distance Learning, Weather Forecasting. Carrier Searching and so on.
My project named “Event Management System” is software that store and maintained all events coordinated in college. It also helpful to print related reports. My project will help to record the events coordinated by faculties with their Name, Event subject, date & details in an efficient & effective ways.
In my system we have to make a system by which a user can record all events coordinated by a particular faculty. In our proposed system some more featured are added which differs it from the existing system such as security.
Overview of the fundamental roles in Hydropower generation and the components involved in wider Electrical Engineering.
This paper presents the design and construction of hydroelectric dams from the hydrologist’s survey of the valley before construction, all aspects and involved disciplines, fluid dynamics, structural engineering, generation and mains frequency regulation to the very transmission of power through the network in the United Kingdom.
Author: Robbie Edward Sayers
Collaborators and co editors: Charlie Sims and Connor Healey.
(C) 2024 Robbie E. Sayers
Forklift Classes Overview by Intella PartsIntella Parts
Discover the different forklift classes and their specific applications. Learn how to choose the right forklift for your needs to ensure safety, efficiency, and compliance in your operations.
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CFD Simulation of By-pass Flow in a HRSG module by R&R Consult.pptxR&R Consult
CFD analysis is incredibly effective at solving mysteries and improving the performance of complex systems!
Here's a great example: At a large natural gas-fired power plant, where they use waste heat to generate steam and energy, they were puzzled that their boiler wasn't producing as much steam as expected.
R&R and Tetra Engineering Group Inc. were asked to solve the issue with reduced steam production.
An inspection had shown that a significant amount of hot flue gas was bypassing the boiler tubes, where the heat was supposed to be transferred.
R&R Consult conducted a CFD analysis, which revealed that 6.3% of the flue gas was bypassing the boiler tubes without transferring heat. The analysis also showed that the flue gas was instead being directed along the sides of the boiler and between the modules that were supposed to capture the heat. This was the cause of the reduced performance.
Based on our results, Tetra Engineering installed covering plates to reduce the bypass flow. This improved the boiler's performance and increased electricity production.
It is always satisfying when we can help solve complex challenges like this. Do your systems also need a check-up or optimization? Give us a call!
Work done in cooperation with James Malloy and David Moelling from Tetra Engineering.
More examples of our work https://www.r-r-consult.dk/en/cases-en/
Student information management system project report ii.pdfKamal Acharya
Our project explains about the student management. This project mainly explains the various actions related to student details. This project shows some ease in adding, editing and deleting the student details. It also provides a less time consuming process for viewing, adding, editing and deleting the marks of the students.
Student information management system project report ii.pdf
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.