Packaging Prospects For Fresh And Processed Meat
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Packaging of Processed and Fresh meat products in order to achieve optimum shelf life and zero changes in texture and taste as well as nutritional profile of meat.
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active and intelligent packaging of meat
active and intelligent packaging of meatSam Higginbottom University of Agriculture Technology & Sciences
The document summarizes a seminar on current and potential uses of intelligent packaging systems for meat and muscle products. It discusses how packaging protects meat products and provides information to customers. Intelligent packaging can sense properties of the food or environment to inform users of quality. Some applications mentioned include time-temperature indicators, gas sensors, and microbial detection to monitor safety and quality. The future of intelligent packaging is seen as growing significantly as consumers demand premium quality, safety, and information from packaged foods.Principles of heat preservation
The document discusses the history and methods of heat processing foods to preserve them. It was discovered over 200 years ago that sealing foods in jars during boiling helped preservation. Later, heating foods in metal cans was also used. There are two main types of heat processing - low-heat which destroys some microorganisms but not all, and high-heat which destroys more resistant microorganisms. Factors like the nature of the food and microbes as well as the process used must be considered. Pasteurization and sterilization are then explained in more detail, including their objectives, temperature requirements, methods used like flash pasteurization, and importance of quick cooling after heating.
Active Packaging
This document discusses active packaging, which incorporates components into packaging systems that interact with food or the surrounding environment to prolong shelf life and food quality. It provides examples of active packaging systems that scavenge oxygen, ethylene, or emit ethanol. The goal is to enhance food preservation through techniques like oxygen removal, carbon dioxide absorption, and antimicrobial control. Trends include reducing food waste and using more sustainable active agents, while challenges include cost and technical limitations.
food packaging (Flesh Food)
The document discusses various packaging materials and techniques used for packaging fresh, frozen, and cured meat products to maximize shelf life and quality by preventing contamination, delaying spoilage, retaining color and aroma, and providing protection from dehydration, temperature fluctuations, and oxidative rancidity. Studies conducted at the Institute of Packaging India found that vacuum packaging extended the shelf life of minced meat, salami, sausages, and chicken products the most compared to ordinary or gas packaging methods when stored at refrigerated temperatures.
Cold chain
Cold chain refers to temperature controlled supply chain used to preserve quality and shelf life of perishable products from harvesting to consumer. It involves harvesting, transportation, processing, storage and distribution at specified temperatures. Proper cold chain is needed to restrict microbiological growth and maintain quality of fish products. It consists of harvesting, transportation to landing centers and processing plants, pre-processing, processing, freezing, storage, packaging, transportation and retail. Strict temperature control and hygiene protocols must be followed at each stage as per FAO guidelines, however cold chain implementation in India still needs improvement.
Application of hurdle technology in poultry meat processing & preservation
This document discusses hurdle technology, which uses a combination of preservation methods or barriers to inhibit microbial spoilage. It defines hurdles as physical, chemical, or microbiological factors that microorganisms must overcome to grow. Examples of hurdles include reduced water activity, acidity, heat treatment, packaging, and use of preservatives. The document provides examples of hurdles used in various products and outlines guidelines for developing shelf-stable foods using hurdle technology, including testing products with spoilage microorganisms and modifying hurdles as needed. Overall, it presents hurdle technology as an effective approach for food preservation and stability that can help reduce waste and extend product shelf life.
Food preservation by thermal processing
Thermal processing is used to preserve food by destroying microorganisms through heating. There are three main types of thermal processing - blanching, pasteurization, and sterilization - each with increasing temperature and ability to destroy microbes. Pasteurization heats foods to under 100°C to destroy enzymes and some microbes, extending shelf life. Sterilization heats sealed containers above 100°C to eliminate all microbes, including spores. The temperature and time needed to destroy microorganisms depends on factors like the microbe's age, concentration, and the food's moisture and pH levels.
Heat sterilization of canned food vahid 1
This document discusses heat sterilization of canned foods. It explains that sterilization uses high temperatures to kill bacterial spores, while pasteurization only kills some microorganisms. The key principles are that sterilization in an autoclave above 100°C is needed to kill the heat-resistant spores of Bacillus and Clostridium bacteria. The autoclave process heats food in sealed containers to temperatures over 110°C for a set time period to ensure all spores are inactivated before the container is cooled. Common foods suitable for canning include cooked meats, sausages, and ready-to-eat dishes containing meat.
Recommended
active and intelligent packaging of meat
active and intelligent packaging of meatSam Higginbottom University of Agriculture Technology & Sciences
The document summarizes a seminar on current and potential uses of intelligent packaging systems for meat and muscle products. It discusses how packaging protects meat products and provides information to customers. Intelligent packaging can sense properties of the food or environment to inform users of quality. Some applications mentioned include time-temperature indicators, gas sensors, and microbial detection to monitor safety and quality. The future of intelligent packaging is seen as growing significantly as consumers demand premium quality, safety, and information from packaged foods.Principles of heat preservation
The document discusses the history and methods of heat processing foods to preserve them. It was discovered over 200 years ago that sealing foods in jars during boiling helped preservation. Later, heating foods in metal cans was also used. There are two main types of heat processing - low-heat which destroys some microorganisms but not all, and high-heat which destroys more resistant microorganisms. Factors like the nature of the food and microbes as well as the process used must be considered. Pasteurization and sterilization are then explained in more detail, including their objectives, temperature requirements, methods used like flash pasteurization, and importance of quick cooling after heating.
Active Packaging
This document discusses active packaging, which incorporates components into packaging systems that interact with food or the surrounding environment to prolong shelf life and food quality. It provides examples of active packaging systems that scavenge oxygen, ethylene, or emit ethanol. The goal is to enhance food preservation through techniques like oxygen removal, carbon dioxide absorption, and antimicrobial control. Trends include reducing food waste and using more sustainable active agents, while challenges include cost and technical limitations.
food packaging (Flesh Food)
The document discusses various packaging materials and techniques used for packaging fresh, frozen, and cured meat products to maximize shelf life and quality by preventing contamination, delaying spoilage, retaining color and aroma, and providing protection from dehydration, temperature fluctuations, and oxidative rancidity. Studies conducted at the Institute of Packaging India found that vacuum packaging extended the shelf life of minced meat, salami, sausages, and chicken products the most compared to ordinary or gas packaging methods when stored at refrigerated temperatures.
Cold chain
Cold chain refers to temperature controlled supply chain used to preserve quality and shelf life of perishable products from harvesting to consumer. It involves harvesting, transportation, processing, storage and distribution at specified temperatures. Proper cold chain is needed to restrict microbiological growth and maintain quality of fish products. It consists of harvesting, transportation to landing centers and processing plants, pre-processing, processing, freezing, storage, packaging, transportation and retail. Strict temperature control and hygiene protocols must be followed at each stage as per FAO guidelines, however cold chain implementation in India still needs improvement.
Application of hurdle technology in poultry meat processing & preservation
This document discusses hurdle technology, which uses a combination of preservation methods or barriers to inhibit microbial spoilage. It defines hurdles as physical, chemical, or microbiological factors that microorganisms must overcome to grow. Examples of hurdles include reduced water activity, acidity, heat treatment, packaging, and use of preservatives. The document provides examples of hurdles used in various products and outlines guidelines for developing shelf-stable foods using hurdle technology, including testing products with spoilage microorganisms and modifying hurdles as needed. Overall, it presents hurdle technology as an effective approach for food preservation and stability that can help reduce waste and extend product shelf life.
Food preservation by thermal processing
Thermal processing is used to preserve food by destroying microorganisms through heating. There are three main types of thermal processing - blanching, pasteurization, and sterilization - each with increasing temperature and ability to destroy microbes. Pasteurization heats foods to under 100°C to destroy enzymes and some microbes, extending shelf life. Sterilization heats sealed containers above 100°C to eliminate all microbes, including spores. The temperature and time needed to destroy microorganisms depends on factors like the microbe's age, concentration, and the food's moisture and pH levels.
Heat sterilization of canned food vahid 1
This document discusses heat sterilization of canned foods. It explains that sterilization uses high temperatures to kill bacterial spores, while pasteurization only kills some microorganisms. The key principles are that sterilization in an autoclave above 100°C is needed to kill the heat-resistant spores of Bacillus and Clostridium bacteria. The autoclave process heats food in sealed containers to temperatures over 110°C for a set time period to ensure all spores are inactivated before the container is cooled. Common foods suitable for canning include cooked meats, sausages, and ready-to-eat dishes containing meat.
Thermal processing technologies
Thermal food processing technologies include various cooking and heat treatment methods like baking, boiling, frying, and more. These methods make food safer, more palatable, and in some cases help preserve it. Common thermal processing techniques discussed include blanching, pasteurization, sterilization, evaporation/concentration, extrusion, dehydration, baking/roasting, and frying. Newer methods like aseptic processing are also covered, which sterilize food outside the package before aseptically filling sterile containers. The document provides details on the principles, equipment used, advantages, and limitations of various thermal food processing technologies.
Intelligent packaging of food
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.
preservation METHODS
food preservation methods with details and different types of microorganisms and how to control them all are discribed in slides.
Thermal processing (Proses Termal)
Thermal processing involves heating foods to ensure adequate heat treatment and reduce post-processing contamination. It is important for food safety and quality by inactivating pathogens and enzymes. Different microorganisms have varying heat resistance. Aseptic processing sterilizes pumpable foods outside containers followed by filling under sterile conditions, allowing room temperature storage without refrigeration. Key factors are rapid heating/cooling to minimize quality changes and continuous processing for uniform products. Packaging materials are sterilized by irradiation, heat or chemicals before filling under sterile conditions.
Information about Food Processing
The procedure of food processing provides availability of many food products that we are not able to eat otherwise
food preservation
This document discusses various methods for food preservation, including heat treatments like blanching, pasteurization, and sterilization. It also covers low-temperature preservation using refrigeration and freezing, as well as reducing water activity through dehydration, concentration, and adding salt or sugar. Chemical preservation involves food additives, which are substances that become part of a food during processing, storage or packaging. Food additives are regulated and must be proven safe before approval. They serve various functions like preservation, processing aids, nutrients, flavors and colors. Other preservation methods discussed include controlled atmosphere storage, packaging, and irradiation of foods like beef patties and strawberries to control bacteria and extend shelf life.
RETORT PROCESSING BY Dr.P.RAJKUMAR-HOD (F&PE)
The document discusses retort packaging and processing. It defines retort as a closed chamber that can withstand high temperatures and pressures used for sterilization. It describes the various types of retorts including batch, continuous, steam, water spray, and agitating retorts. It also discusses retort pouches, their construction and materials, products packaged in pouches, and the advantages of retort packaging over other methods.
Intelligent packaging
This document discusses intelligent packaging systems used to monitor food quality and safety. It describes various indicator types like time-temperature indicators, oxygen indicators, and freshness indicators that detect chemicals produced during microbial growth. Radio frequency identification tags are also covered as an intelligent packaging technology. A case study examines chitosan films containing anthocyanins that change color based on pH, allowing monitoring of pH variations. Intelligent packaging benefits food quality and safety but also faces challenges regarding cost and consumer acceptance that require further research and development.
Food preservation by refrigeration and air conditioning
This document discusses refrigeration and air conditioning systems for food preservation. It begins by defining food preservation as retaining food for a period of time without contamination or loss of quality. Refrigeration systems preserve foods by using low temperatures to eliminate spoilage agents. Domestic refrigerators provide temporary storage between 0-4°C, while commercial refrigerators like walk-in coolers and display cases are used for short-term storage in grocery stores and restaurants. Cold storage facilities store foods above freezing for 1-15 days, considering factors like temperature, humidity and mixed storage. Frozen storage preserves foods long-term at -15°C or below by methods like air blast or immersion freezing.
Processing by removal of heat-chilling
This PowerPoint summarizes one of the processing of food by heat removal, that is, chilling.
Content -
1) Theory
2) Equipments
3) Chill Storage
4) Effects of chilling
Aseptic packaging
The document lists the group members of a packaging project and discusses aseptic packaging. It defines aseptic packaging as a technique where sterile materials are packaged under sterile conditions. It describes the objectives of packaging like convenience, food safety, and longer shelf life. The document also discusses the history of aseptic packaging and lists some common packaging materials used like cartons, bags, bottles, metal cans, and plastic cans. It highlights advantages like nutrient retention but also challenges like high installation costs.
Low temperature preservation
Low temperature extends the shelflife of food products, reduces the microbial activity, and retains quality characteristics of foods.
Heat treatment. 30th dec.2011
Heat processing techniques like pasteurization and appertization are used to destroy microorganisms in food. [1] Pasteurization exposes food to heat for a shorter time at lower temperatures from 60-80°C to eliminate pathogens or extend shelf life. [2] Appertization subjects food to higher heat processing to achieve commercial sterility, making the food microbiologically stable at room temperature for a long shelf life. [3] Factors like heat penetration rate, microbial resistance as measured by D-value and Z-value, and food composition impact the effectiveness of heat treatments.
Modified atmosphere packaging (MAP)
In this ppt Modified atmosphere packaging (MAP) is expalin in details, Gases, Method for creating Modified atmosphere packaging, Passive And Active Packaging, Advantage and disadvantage of MAP.
Food preservation
Food preservation uses physical or chemical agents to prevent microbial spoilage of food by employing either the inhibition principle or killing principle. The inhibition principle reduces pH, uses preservatives, or low temperatures to inhibit microbial growth, while the killing principle uses heat treatment, irradiation, gases, or pasteurization to kill microorganisms. Food preservation has advantages like preventing spoilage, increasing safe storage periods, and making out of season foods available.
Food preservation
The document discusses food preservation through cold chain methods. It explains that food preservation aims to retain foods for longer periods without contamination or loss of quality by using techniques like freezing, refrigeration and cold storage. Cold chain ensures temperature-controlled storage and transport of foods from farms to processing to distribution and retail locations to maximize shelf life. Key methods discussed are freezing, refrigeration, pre-cooling and maintaining cold temperatures throughout the supply chain.
Ion exchange resin for purification of herbal extraction of gingko flavonoids...
This document provides information about the SEPPRO® HD-200, an adsorbent material specially used for purifying herbal extractions like gingko flavonoids. It has high selectivity for gingko flavonoids, a high throughput rate, and produces extracts with high purity and low phenolic acid absorption. The SEPPRO® HD-200 is ISO, FDA, WQA, and Kosher certified and available in various packaging sizes from 1 ft3 sacks to 42 ft3 supersacks.
food technology
Food technology is the application of food science to the production, preservation, processing, packaging, and distribution of food. It draws from various fields like food chemistry, microbiology, engineering, and others. Canning involves heat processing foods sealed in containers to kill microorganisms and prevent recontamination. The process was invented in the 1800s and modern canning uses automated machinery to fill, seal, and sterilize cans quickly. Packaging protects products, provides information to consumers, and aids in marketing and sales. It must suit the product, fulfill distribution needs, and consider end use and disposal.
Oxygen absorber
1) The document reports on several patents related to food preservation, packaging, and safety.
2) One patent describes a water absorbing sheet containing ceramic powders that radiate infrared rays to preserve foods. Another discusses a paper packaging material coated with an adsorbent that removes ethylene gas and an agent emitting infrared radiation.
3) Additional patents cover methods for deep frying food continuously while filtering out particles from the oil, sterilizing containers with hydrogen peroxide then removing it with ferrous ion, and packaging perishable foods with a carbon dioxide absorbent material.
Fish packaging technology
This document discusses various types of food packaging technologies. It describes how packaging has evolved from using natural materials like skins and leaves to modern sealed containers. It then explains different types of modified atmosphere packaging (MAP) which controls gas levels to extend shelf life by reducing oxygen and increasing carbon dioxide. It also discusses active packaging that absorbs or releases specific compounds and vacuum packaging. Finally, it lists some biodegradable materials commonly used for packaging like cellulose, starch and polylactide acid plastics.
Smart Packaging.pptx
Smart and active packaging systems can incorporate sensors, indicators, and other technologies to monitor food quality and safety throughout the supply chain. Common functions of intelligent packaging include sensing oxygen, carbon dioxide, moisture, pathogens, and temperature to provide information on food freshness and detect potential issues. Key components include gas sensors, biosensors, time-temperature indicators, and RFID tags. Indicators produce a visible color change in response to chemical reactions to provide information on conditions inside the package. Active packaging technologies like oxygen scavengers and antimicrobial agents are designed to prolong shelf-life by absorbing or releasing specific gases.
Packaging for non thermal processed food
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.
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Thermal processing technologies
Thermal food processing technologies include various cooking and heat treatment methods like baking, boiling, frying, and more. These methods make food safer, more palatable, and in some cases help preserve it. Common thermal processing techniques discussed include blanching, pasteurization, sterilization, evaporation/concentration, extrusion, dehydration, baking/roasting, and frying. Newer methods like aseptic processing are also covered, which sterilize food outside the package before aseptically filling sterile containers. The document provides details on the principles, equipment used, advantages, and limitations of various thermal food processing technologies.
Intelligent packaging of food
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.
preservation METHODS
food preservation methods with details and different types of microorganisms and how to control them all are discribed in slides.
Thermal processing (Proses Termal)
Thermal processing involves heating foods to ensure adequate heat treatment and reduce post-processing contamination. It is important for food safety and quality by inactivating pathogens and enzymes. Different microorganisms have varying heat resistance. Aseptic processing sterilizes pumpable foods outside containers followed by filling under sterile conditions, allowing room temperature storage without refrigeration. Key factors are rapid heating/cooling to minimize quality changes and continuous processing for uniform products. Packaging materials are sterilized by irradiation, heat or chemicals before filling under sterile conditions.
Information about Food Processing
The procedure of food processing provides availability of many food products that we are not able to eat otherwise
food preservation
This document discusses various methods for food preservation, including heat treatments like blanching, pasteurization, and sterilization. It also covers low-temperature preservation using refrigeration and freezing, as well as reducing water activity through dehydration, concentration, and adding salt or sugar. Chemical preservation involves food additives, which are substances that become part of a food during processing, storage or packaging. Food additives are regulated and must be proven safe before approval. They serve various functions like preservation, processing aids, nutrients, flavors and colors. Other preservation methods discussed include controlled atmosphere storage, packaging, and irradiation of foods like beef patties and strawberries to control bacteria and extend shelf life.
RETORT PROCESSING BY Dr.P.RAJKUMAR-HOD (F&PE)
The document discusses retort packaging and processing. It defines retort as a closed chamber that can withstand high temperatures and pressures used for sterilization. It describes the various types of retorts including batch, continuous, steam, water spray, and agitating retorts. It also discusses retort pouches, their construction and materials, products packaged in pouches, and the advantages of retort packaging over other methods.
Intelligent packaging
This document discusses intelligent packaging systems used to monitor food quality and safety. It describes various indicator types like time-temperature indicators, oxygen indicators, and freshness indicators that detect chemicals produced during microbial growth. Radio frequency identification tags are also covered as an intelligent packaging technology. A case study examines chitosan films containing anthocyanins that change color based on pH, allowing monitoring of pH variations. Intelligent packaging benefits food quality and safety but also faces challenges regarding cost and consumer acceptance that require further research and development.
Food preservation by refrigeration and air conditioning
This document discusses refrigeration and air conditioning systems for food preservation. It begins by defining food preservation as retaining food for a period of time without contamination or loss of quality. Refrigeration systems preserve foods by using low temperatures to eliminate spoilage agents. Domestic refrigerators provide temporary storage between 0-4°C, while commercial refrigerators like walk-in coolers and display cases are used for short-term storage in grocery stores and restaurants. Cold storage facilities store foods above freezing for 1-15 days, considering factors like temperature, humidity and mixed storage. Frozen storage preserves foods long-term at -15°C or below by methods like air blast or immersion freezing.
Processing by removal of heat-chilling
This PowerPoint summarizes one of the processing of food by heat removal, that is, chilling.
Content -
1) Theory
2) Equipments
3) Chill Storage
4) Effects of chilling
Aseptic packaging
The document lists the group members of a packaging project and discusses aseptic packaging. It defines aseptic packaging as a technique where sterile materials are packaged under sterile conditions. It describes the objectives of packaging like convenience, food safety, and longer shelf life. The document also discusses the history of aseptic packaging and lists some common packaging materials used like cartons, bags, bottles, metal cans, and plastic cans. It highlights advantages like nutrient retention but also challenges like high installation costs.
Low temperature preservation
Low temperature extends the shelflife of food products, reduces the microbial activity, and retains quality characteristics of foods.
Heat treatment. 30th dec.2011
Heat processing techniques like pasteurization and appertization are used to destroy microorganisms in food. [1] Pasteurization exposes food to heat for a shorter time at lower temperatures from 60-80°C to eliminate pathogens or extend shelf life. [2] Appertization subjects food to higher heat processing to achieve commercial sterility, making the food microbiologically stable at room temperature for a long shelf life. [3] Factors like heat penetration rate, microbial resistance as measured by D-value and Z-value, and food composition impact the effectiveness of heat treatments.
Modified atmosphere packaging (MAP)
In this ppt Modified atmosphere packaging (MAP) is expalin in details, Gases, Method for creating Modified atmosphere packaging, Passive And Active Packaging, Advantage and disadvantage of MAP.
Food preservation
Food preservation uses physical or chemical agents to prevent microbial spoilage of food by employing either the inhibition principle or killing principle. The inhibition principle reduces pH, uses preservatives, or low temperatures to inhibit microbial growth, while the killing principle uses heat treatment, irradiation, gases, or pasteurization to kill microorganisms. Food preservation has advantages like preventing spoilage, increasing safe storage periods, and making out of season foods available.
Food preservation
The document discusses food preservation through cold chain methods. It explains that food preservation aims to retain foods for longer periods without contamination or loss of quality by using techniques like freezing, refrigeration and cold storage. Cold chain ensures temperature-controlled storage and transport of foods from farms to processing to distribution and retail locations to maximize shelf life. Key methods discussed are freezing, refrigeration, pre-cooling and maintaining cold temperatures throughout the supply chain.
Ion exchange resin for purification of herbal extraction of gingko flavonoids...
This document provides information about the SEPPRO® HD-200, an adsorbent material specially used for purifying herbal extractions like gingko flavonoids. It has high selectivity for gingko flavonoids, a high throughput rate, and produces extracts with high purity and low phenolic acid absorption. The SEPPRO® HD-200 is ISO, FDA, WQA, and Kosher certified and available in various packaging sizes from 1 ft3 sacks to 42 ft3 supersacks.
food technology
Food technology is the application of food science to the production, preservation, processing, packaging, and distribution of food. It draws from various fields like food chemistry, microbiology, engineering, and others. Canning involves heat processing foods sealed in containers to kill microorganisms and prevent recontamination. The process was invented in the 1800s and modern canning uses automated machinery to fill, seal, and sterilize cans quickly. Packaging protects products, provides information to consumers, and aids in marketing and sales. It must suit the product, fulfill distribution needs, and consider end use and disposal.
Oxygen absorber
1) The document reports on several patents related to food preservation, packaging, and safety.
2) One patent describes a water absorbing sheet containing ceramic powders that radiate infrared rays to preserve foods. Another discusses a paper packaging material coated with an adsorbent that removes ethylene gas and an agent emitting infrared radiation.
3) Additional patents cover methods for deep frying food continuously while filtering out particles from the oil, sterilizing containers with hydrogen peroxide then removing it with ferrous ion, and packaging perishable foods with a carbon dioxide absorbent material.
Fish packaging technology
This document discusses various types of food packaging technologies. It describes how packaging has evolved from using natural materials like skins and leaves to modern sealed containers. It then explains different types of modified atmosphere packaging (MAP) which controls gas levels to extend shelf life by reducing oxygen and increasing carbon dioxide. It also discusses active packaging that absorbs or releases specific compounds and vacuum packaging. Finally, it lists some biodegradable materials commonly used for packaging like cellulose, starch and polylactide acid plastics.
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Smart and active packaging systems can incorporate sensors, indicators, and other technologies to monitor food quality and safety throughout the supply chain. Common functions of intelligent packaging include sensing oxygen, carbon dioxide, moisture, pathogens, and temperature to provide information on food freshness and detect potential issues. Key components include gas sensors, biosensors, time-temperature indicators, and RFID tags. Indicators produce a visible color change in response to chemical reactions to provide information on conditions inside the package. Active packaging technologies like oxygen scavengers and antimicrobial agents are designed to prolong shelf-life by absorbing or releasing specific gases.
Packaging for non thermal processed food
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.
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◇在校期间，因各种原因未能顺利毕业……拿不到官方毕业证【q/微741003700】
◇面对父母的压力，希望尽快拿到；
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◇回国时间很长，忘记办理；
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3:国家专业人才认证中心颁发入库证书
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一.毕业证【q微741003700】成绩单、使馆认证、教育部认证、雅思托福成绩单、学生卡等！
二.真实使馆公证(即留学回国人员证明,不成功不收费)
三.真实教育部学历学位认证（教育部存档！教育部留服网站永久可查）
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◇在校期间，因各种原因未能顺利毕业……拿不到官方毕业证【q/微741003700】
◇面对父母的压力，希望尽快拿到；
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2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
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本公司拥有海外各大学样板无数，能完美还原。
1:1完美还原海外各大学毕业材料上的工艺：水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠。文字图案浮雕、激光镭射、紫外荧光、温感、复印防伪等防伪工艺。材料咨询办理、认证咨询办理请加学历顾问Q/微6496090
【主营项目】
一.毕业证【q微6496090】成绩单、使馆认证、教育部认证、雅思托福成绩单、学生卡等！
二.真实使馆公证(即留学回国人员证明,不成功不收费)
三.真实教育部学历学位认证（教育部存档！教育部留服网站永久可查）
四.办理各国各大学文凭(一对一专业服务,可全程监控跟踪进度)
如果您处于以下几种情况：
◇在校期间，因各种原因未能顺利毕业……拿不到官方毕业证【q/微6496090】
◇面对父母的压力，希望尽快拿到；
◇不清楚认证流程以及材料该如何准备；
◇回国时间很长，忘记办理；
◇回国马上就要找工作，办给用人单位看；
◇企事业单位必须要求办理的
◇需要报考公务员、购买免税车、落转户口
◇申请留学生创业基金
留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
办理(Sheffield毕业证书)谢菲尔德大学毕业证【微信：6496090 】外观非常简单，由纸质材料制成，上面印有校徽、校名、毕业生姓名、专业等信息。
办理(Sheffield毕业证书)谢菲尔德大学毕业证【微信：6496090 】格式相对统一，各专业都有相应的模板。通常包括以下部分：
校徽：象征着学校的荣誉和传承。
校名:学校英文全称
授予学位：本部分将注明获得的具体学位名称。
毕业生姓名：这是最重要的信息之一，标志着该证书是由特定人员获得的。
颁发日期：这是毕业正式生效的时间，也代表着毕业生学业的结束。
其他信息：根据不同的专业和学位，可能会有一些特定的信息或章节。
办理(Sheffield毕业证书)谢菲尔德大学毕业证【微信：6496090 】价值很高，需要妥善保管。一般来说，应放置在安全、干燥、防潮的地方，避免长时间暴露在阳光下。如需使用，最好使用复印件而不是原件，以免丢失。
综上所述，办理(Sheffield毕业证书)谢菲尔德大学毕业证【微信：6496090 】是证明身份和学历的高价值文件。外观简单庄重，格式统一，包括重要的个人信息和发布日期。对持有人来说，妥善保管是非常重要的。
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Packaging Prospects For Fresh And Processed Meat
- 1. PACKAGING PROSPECTS FOR FRESH AND PROCESSED MEAT Maira Jabeen L1F18BSFT0021
- 2. INTRODUCTION Right Packaging Material Minimize the losses Preserves Characteristics
- 3. DETERIORATIVE CHANGES TAKING PLACE Color variation Off flavors and odor Browning condition Oxidative changes Texture loss Microbial infestation
- 4. Safe and Healthy Food Fresh and Appealing to Eye To Provide Wholesome Meat Convenient and Economical Products Promote Food Safety Sustainable Packaging Material PACKAGING PROSPECTS
- 7. ◉ Most sustainable ethers of cellulose being used are: Methyl Cellulose Hydroxypropyl Cellulose Hydroxypropyl Methylcellulose Carboxyl Methyl Cellulose CELLULOSIC PACKAGING
- 8. It is a polysaccharide being produced by the deacteylation of chitin. Obtained from exoskeleton of arthropods. It is used a film in composite packages and cans. CHITOSAN Suppressive properties against E.coli Rich in Anti-microbial activity Combination of chitosan with PLA packaging
- 9. ACTIVE PACKAGING Components are incorporated into the packaging material and then they show their positive effect on food commodity making it more consumer friendly. Absorption Inhibiting Reduction
- 11. ANTI-MICROBIAL PACKAGING GOOD BARRIER PROPERTIES AGAINST MICROBIAL GROWTH. FUNCTIONS ◉ It is involved in inhibiting the growth of harmful microbes. ◉ They are involved in extending the lag phase of microbes. ◉ It reduces the efficiency of bacteria to reproduce.
- 12. “ ACTIVE COMPOUND AVAILABLE FORM Silver substituted zeolite Film, Wrap, Milk Containers Chlorine di oxide Film , Sachet Ethanol Sachet Sulfur di oxide Sheet Triclosan Food Containers Wasabi Extract Coated film , Tablets COMMERCIAL PRODUCTS FOR ANTI- MICROBIAL PACKAGING
- 13. ANTI-OXIDANT PACKAGING ANTIOXIDANT ACTIVE PACKAGING PROVIDES FUNCTIONAL CHARACTERISTICS. FUNCTION ◉ It is highly acceptable to say that antioxidant packaging is involved in controlling and limiting lipid oxidation.
- 14. “ COMMERCIAL PRODUCTS FOR ANTI- OXIDANT PACKAGING 14 ACTIVE COMPOUNDS Butylated hydroxyanisole (BHA) Butylated hydroxytoluene (BHT) Butyl hydroquinone (TBHQ)
- 15. “ INTELLIGENT PACKAGING 15 USE OF SENSORS USE OF INDICATORS USE OF RFID
- 16. USE OF SENSORS 16 The Black Bear sensor determines the shelf life of perishable foods like packaged fresh meats by detecting and measuring the gas emitted from the products as they spoil.
- 17. USE OF RFID 17 Packaging is embedded with RFID chip. Microbes release ammonia gas which is absorbed into the paper’s cellulose fibers. It dissociates into ions. Ionic conductivity is then measured. Which determines the shelf life.
- 18. It can measure ammonia gas down to 200 parts per billion.
- 19. USE OF INDICATORS 19 Indicators are attached on package. They show some irreversible change. And provide with the following. a. The history of package Freshness of food Interactions of food with package.
- 20. “ TIME & TEMPERATURE INDICATOR 20 They are used to indicate if a product has spent a critical time beyond its certain optimum temperature.
- 21. LIMITING FACTORS OF TTIs • It provides limiting factor in their precision and accuracy. • They only indicate thermal abuse of food commodity. • It fails to reflect other temperature independent factors which are directly associated with the shelf life of product.
- 22. “ FRESHNESS INDICATOR 22 It is associated with the following parameters: ◉ Reduction in pH ◉ Increase of the CO2 concentration ◉ Formation of biogenic amines
- 24. WPI BASED FRESHNESS INDICATOR Whey protein isolate It is a carbon di oxide based indicator. A WPI based CO2 indicator has potential for application as a CO2 dependent spoilage and over-ripeness indicator for a variety of foods.
- 25. “ WPI WORKING MECHANISM It is based on a pH reduction mechanism within the WPI solution Increase in concentration of carbonic acid (H2CO3) It causes a rapid reduction in pH It causes the indicator sachet to become opaque. This signal points towards the spoilage of food. PRINCIPLE
- 26. DIAGRAMATIC EXPRESSION OF WPI INDICATOR
- 27. 27 THANKYOU!