This document discusses edible packaging as an environmentally friendly alternative to traditional plastic packaging. It provides an introduction to edible packaging, explaining why it is needed due to the large amount of non-biodegradable plastic waste. Edible packaging is defined as a thin film or coating that can be consumed as part of the food. Common materials used include proteins, polysaccharides, and lipids. Edible packaging can provide benefits like moisture and gas barriers while being safely edible. However, challenges remain regarding their cost effectiveness and commercialization at scale.
Food packaging serves several purposes including protecting food from damage, bacteria, and tampering. It also provides information to consumers. Common food packaging materials include plastic, glass, metal, and paper. Plastic packaging uses various plastic types and manufacturing processes depending on the specific food and packaging needs. Glass and metal containers also have requirements for strength, barrier properties, and compatibility with foods. Packaging aims to preserve foods and extend shelf life while meeting regulations.
Vacuum packaging is an effective way to increase the shelf life of food products. Here the product is placed in an air-tight pack, the air sucked out and the package sealed.
This document discusses packaging materials and systems for various dairy products including liquid, concentrated, dried, frozen and fat-rich products. It describes common packaging materials like paperboard, polyethylene and aluminium foil used in cartons. It also discusses retort packaging processes and benefits. Different sections summarize packaging for specific dairy products like cream, butter, ghee, milk products and concentrated/dried products. Packaging formats, materials requirements and challenges are outlined for each dairy type. Potential health and environmental impacts of some packaging materials are also mentioned.
Active packaging incorporates additives into packaging films or containers to maintain and extend the shelf life of food products. It includes oxygen scavengers, carbon dioxide generators, ethylene scavengers, and antimicrobial agents. Oxygen scavengers prevent food spoilage by chemically removing oxygen from packages through reactions with iron, ascorbic acid, or unsaturated fatty acids. Carbon dioxide generators and ethylene scavengers inhibit microbial growth and ripening to preserve freshness. Antimicrobial packaging prevents microbial growth through the release of compounds like ethanol or silver ions. Active packaging technologies are expected to grow significantly due to consumer demand for premium, safe, and convenient packaged foods.
This is an exclusive ppt on packaging of meat products and covers all aspects of packaging from my course on "Technology of Meat, Fish and Poultry Products" (Bachelor's study)
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.
This document discusses edible packaging as an environmentally friendly alternative to traditional plastic packaging. It provides an introduction to edible packaging, explaining why it is needed due to the large amount of non-biodegradable plastic waste. Edible packaging is defined as a thin film or coating that can be consumed as part of the food. Common materials used include proteins, polysaccharides, and lipids. Edible packaging can provide benefits like moisture and gas barriers while being safely edible. However, challenges remain regarding their cost effectiveness and commercialization at scale.
Food packaging serves several purposes including protecting food from damage, bacteria, and tampering. It also provides information to consumers. Common food packaging materials include plastic, glass, metal, and paper. Plastic packaging uses various plastic types and manufacturing processes depending on the specific food and packaging needs. Glass and metal containers also have requirements for strength, barrier properties, and compatibility with foods. Packaging aims to preserve foods and extend shelf life while meeting regulations.
Vacuum packaging is an effective way to increase the shelf life of food products. Here the product is placed in an air-tight pack, the air sucked out and the package sealed.
This document discusses packaging materials and systems for various dairy products including liquid, concentrated, dried, frozen and fat-rich products. It describes common packaging materials like paperboard, polyethylene and aluminium foil used in cartons. It also discusses retort packaging processes and benefits. Different sections summarize packaging for specific dairy products like cream, butter, ghee, milk products and concentrated/dried products. Packaging formats, materials requirements and challenges are outlined for each dairy type. Potential health and environmental impacts of some packaging materials are also mentioned.
Active packaging incorporates additives into packaging films or containers to maintain and extend the shelf life of food products. It includes oxygen scavengers, carbon dioxide generators, ethylene scavengers, and antimicrobial agents. Oxygen scavengers prevent food spoilage by chemically removing oxygen from packages through reactions with iron, ascorbic acid, or unsaturated fatty acids. Carbon dioxide generators and ethylene scavengers inhibit microbial growth and ripening to preserve freshness. Antimicrobial packaging prevents microbial growth through the release of compounds like ethanol or silver ions. Active packaging technologies are expected to grow significantly due to consumer demand for premium, safe, and convenient packaged foods.
This is an exclusive ppt on packaging of meat products and covers all aspects of packaging from my course on "Technology of Meat, Fish and Poultry Products" (Bachelor's study)
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.
Retort pouches provide a convenient packaging solution for foods. They extend shelf life without refrigeration by using a retort process involving heat and pressure to sterilize sealed food packages. Retort pouches are flexible pouches made of heat resistant multilayer plastic and sometimes aluminum foil. They allow for various food types to be packaged and have advantages over cans like being lightweight, easy to store and distribute, and providing more surface area for labels. The retort process cooks and preserves the food, making it shelf stable at room temperature for over a year. Retort pouches provide consumers with a convenient ready-to-eat package.
Oxygen is life, but in the case of foods, it is not so. When harvested, fresh fruits and vegetables
are at the peak of their quality. Their quality cannot be improved; it can only be deteriorated or
maintained. Fresh, high-quality products are the primary requirements for the national and international food industry during this current era. After harvesting, especially for fresh fruits and vegetables, continue their respiration process. The respiration rate has to be reduced to maintain quality, especially when the products are stored for an extended period or shipped to distant markets. The best way to preserve quality and extend shelf life is by cooling, and another method used to extend shelf life is the modification of the atmosphere surrounding the product. Also known as “CA storage” in the produce business, Controlled atmospheric storage is the storage in which external control systems control the atmosphere of oxygen, carbon dioxide and nitrogen (and sometimes other gases). Outside air consists of approximately 78% nitrogen (N2), 21% oxygen (O2), 0.045% carbon dioxide (CO2). CA lowers the oxygen level generally to 0.5-2.5%, depending on the type of product and the variety. CA conditions extend the shelf life of fruit and vegetables with a factor of 2 to 4.
This 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.
The document summarizes current research and advancements in packaging technology, with a special focus on applications for food packaging. It discusses trends toward more sophisticated consumers and demands for packaging technologies. Several key packaging technologies are described for beverages, food, toiletry/cosmetics, household chemicals, and healthcare. Emerging functional packaging materials and research areas are also outlined, including oxygen and ethylene scavenging, antimicrobial films, and improving food quality through food-film interactions. Specific current research projects on susceptor packaging and colloidal silver nanoparticles are summarized.
Modified Atmosphere Packaging
MAP provides extended shelf life for fresh produce by altering the internal atmosphere of packaging to slow respiration and prevent spoilage. Key gases used in MAP include nitrogen, oxygen, and carbon dioxide in varying combinations depending on the food and storage temperature. Innovation in MAP films now includes antioxidant, nano-active, and microperforated films. Future trends point to combining MAP with other preservation technologies, developing films that further inhibit microbial growth and oxidation, and predictive modeling to optimize gas compositions and shelf life.
This document discusses various techniques for scavenging oxygen, ethylene, and carbon dioxide in food packaging. It begins by introducing the concepts of active and intelligent packaging designed to interact with food products. It then provides details on common scavenging technologies for each gas, including iron-based and ascorbic acid oxygen scavengers, potassium permanganate and activated carbon ethylene scavengers, and calcium oxide and hydroxide carbon dioxide scavengers/absorbers. Examples of commercial scavenging products are also given. The document concludes by emphasizing dual scavengers that can remove both oxygen and carbon dioxide.
Shrink wrapping and stretch wrapping are two common packaging methods that use plastic film. Shrink wrapping involves wrapping an item and then applying heat to shrink the film tightly around the item. The process has four stages: wrapping, sealing, shrinking with hot air, and cooling. Stretch wrapping uses elastic plastic film that is stretched to wrap around items palletized on a pallet. When stretched, the film's elastic recovery keeps the items tightly bound. Stretch wrapping provides benefits like load stabilization, efficient handling and storage, and some protection from dust, moisture, and tampering. It also saves on energy compared to shrink wrapping.
This document discusses food dehydration and drying. It begins by introducing dehydration as a method of food preservation that removes moisture from food to inhibit bacterial growth. It then discusses the basics of the dehydration process using heat, dry air, and air movement. Next, it covers fundamental processes of heat and mass transfer during drying. Several methods of food drying are presented including open sun drying, dehydrators, and freeze-drying. Packaging methods for dehydrated foods like vacuum packaging and modified atmosphere packaging are also outlined. The document concludes by looking at effects of drying on food quality and future trends in dehydrated food packaging and production.
This document discusses packaging materials used for spices in India. It provides details on:
1) The major types of packaging used for spices include glass bottles, flexible pouches made of laminated films such as PET, BOPP, and LDPE. These materials provide properties like barrier to moisture and gases extending shelf life.
2) The main equipment used for packaging spices are form fill seal machines and pouch packing machines which use heat sealable laminated films to package spices into pouches and bottles.
3) Key test methods evaluated packaging materials strength and integrity including squeeze tests for bottles and tear resistance and tensile strength tests for plastic films.
This document discusses non-migratory bioactive polymers for food packaging. It provides examples of how bioactive peptides and antimicrobial peptides can be covalently linked to packaging polymers to inhibit microbial growth without migrating into the food. Specifically, it mentions how chitosan, UV-irradiated nylon, and nylon treated with laser can all exhibit antimicrobial properties through interactions with microbial membranes that disrupt permeability. Non-migratory bioactive polymers provide benefits like improved stability of bioactive compounds, regulatory advantages over food additives, and enabling minimally processed foods with a longer shelf life.
This document discusses various properties of packaging materials including tensile strength, bursting strength, tearing resistance, puncture resistance, impact strength, and permeability. It defines each property and describes the machines and calculations used to measure them. Properties like tensile strength, bursting strength, and tearing resistance indicate a material's resistance to pulls, bursts, and tears. Permeability properties like oxygen transmission rate and water vapor transmission rate are important for determining shelf life of packaged foods. Understanding these material properties helps in selecting appropriate packaging.
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 document discusses water resistant paper packaging for food industries. It outlines different coating methods that can be used to make paper water resistant, including wax, biopolymers, fluorinated resins, foil, alginates, clays and more. The document then discusses how these coatings are applied in manufacturing and the standards and regulations for food-grade paper packaging. It also covers the pros and cons of water resistant packaging materials and their sustainability. The conclusion emphasizes that bio-based coatings can improve the barrier properties of paperboard for food packaging applications.
This document discusses food packaging. It provides definitions of food packaging from various sources and notes its importance in preservation, protection, convenience, communication/marketing, and facilitating handling. Food packaging helps prevent damage, contamination, and physical and chemical changes to foods. It also reduces waste for many foods like cucumbers, grapes, prepared salads, and bananas by extending shelf life. Concerns about food packaging include deceptive packaging, overpackaging, and environmental issues from waste disposal and materials that are not biodegradable or recyclable.
This document discusses edible food packaging. It provides a brief history of edible packaging from 3000 BC to modern times. It outlines the scope and types of edible packaging including edible coatings and films. Advantages include being environmentally friendly, providing convenience, acting as a carrier for functional compounds, and extending shelf life. Drawbacks include requiring secondary packaging, potential for off flavors, and higher costs compared to traditional packaging.
This document discusses milk packaging standards and materials in India. It provides an overview of global and Indian milk production statistics. The key constituents of milk are outlined. The document then covers Indian milk packaging standards, the need for packaging, pre-packaging processing steps like cooling, standardization, and pasteurization. Common packaging materials like glass, paperboard, plastics and cartons are described. The use of bio-degradable materials like PLA is presented as the future of milk packaging.
Aseptic packaging involves sterilizing products and packaging materials under sterile conditions to prevent contamination and extend shelf life without refrigeration. It allows foods to be stored at ambient temperatures for months. The key aspects are pre-sterilizing the product using techniques like UHT and sterilizing packaging materials using methods like heat, chemicals, or radiation. Filled packages are then sealed quickly to maintain sterility. Common packaging types for aseptic storage include cartons, bags, bottles and cans. Aseptic packaging provides benefits like convenience, food safety, long shelf life and nutrient retention compared to canning.
250 million tons of non-biodegradable plastics are produced annually. Edible packaging includes thin edible films or coatings that are applied directly to foods and eaten as part of the food. Edible films are produced separately and then applied, while coatings are applied directly to foods. Edible packaging has advantages like being environmentally friendly and reducing waste, and can enhance properties of foods. However, edible packaging also has drawbacks like potential development of off flavors and higher costs compared to synthetic packaging.
This document discusses advancements in packaging materials and technologies for various milk and dairy products. It outlines the main packaging materials used for milk like HDPE jugs, PET bottles, and pouches. It also describes innovations in milk sachets, active and intelligent packaging to decrease lactose and limit stale flavors. Intelligent packaging technologies like smart tags and paper sensors are highlighted. Packaging for other products like evaporated milk, milk powder, ice cream, butter, yogurt, and cheese are also summarized along with recent developments in biodegradable and active packaging.
The document discusses food packaging and its effects on the environment. It describes the different types of packaging (primary, secondary, tertiary) and common packaging materials like glass, aluminum, tinplate, paperboard, plastics. Both the advantages and disadvantages of each material are outlined from environmental and economic perspectives. The document also examines how packaging thickness, multi-layer materials, degradability, and recycling impact the environment. It promotes following the 3R hierarchy of reduce, reuse and recycle to minimize packaging's environmental footprint.
Retort pouches provide a convenient packaging solution for foods. They extend shelf life without refrigeration by using a retort process involving heat and pressure to sterilize sealed food packages. Retort pouches are flexible pouches made of heat resistant multilayer plastic and sometimes aluminum foil. They allow for various food types to be packaged and have advantages over cans like being lightweight, easy to store and distribute, and providing more surface area for labels. The retort process cooks and preserves the food, making it shelf stable at room temperature for over a year. Retort pouches provide consumers with a convenient ready-to-eat package.
Oxygen is life, but in the case of foods, it is not so. When harvested, fresh fruits and vegetables
are at the peak of their quality. Their quality cannot be improved; it can only be deteriorated or
maintained. Fresh, high-quality products are the primary requirements for the national and international food industry during this current era. After harvesting, especially for fresh fruits and vegetables, continue their respiration process. The respiration rate has to be reduced to maintain quality, especially when the products are stored for an extended period or shipped to distant markets. The best way to preserve quality and extend shelf life is by cooling, and another method used to extend shelf life is the modification of the atmosphere surrounding the product. Also known as “CA storage” in the produce business, Controlled atmospheric storage is the storage in which external control systems control the atmosphere of oxygen, carbon dioxide and nitrogen (and sometimes other gases). Outside air consists of approximately 78% nitrogen (N2), 21% oxygen (O2), 0.045% carbon dioxide (CO2). CA lowers the oxygen level generally to 0.5-2.5%, depending on the type of product and the variety. CA conditions extend the shelf life of fruit and vegetables with a factor of 2 to 4.
This 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.
The document summarizes current research and advancements in packaging technology, with a special focus on applications for food packaging. It discusses trends toward more sophisticated consumers and demands for packaging technologies. Several key packaging technologies are described for beverages, food, toiletry/cosmetics, household chemicals, and healthcare. Emerging functional packaging materials and research areas are also outlined, including oxygen and ethylene scavenging, antimicrobial films, and improving food quality through food-film interactions. Specific current research projects on susceptor packaging and colloidal silver nanoparticles are summarized.
Modified Atmosphere Packaging
MAP provides extended shelf life for fresh produce by altering the internal atmosphere of packaging to slow respiration and prevent spoilage. Key gases used in MAP include nitrogen, oxygen, and carbon dioxide in varying combinations depending on the food and storage temperature. Innovation in MAP films now includes antioxidant, nano-active, and microperforated films. Future trends point to combining MAP with other preservation technologies, developing films that further inhibit microbial growth and oxidation, and predictive modeling to optimize gas compositions and shelf life.
This document discusses various techniques for scavenging oxygen, ethylene, and carbon dioxide in food packaging. It begins by introducing the concepts of active and intelligent packaging designed to interact with food products. It then provides details on common scavenging technologies for each gas, including iron-based and ascorbic acid oxygen scavengers, potassium permanganate and activated carbon ethylene scavengers, and calcium oxide and hydroxide carbon dioxide scavengers/absorbers. Examples of commercial scavenging products are also given. The document concludes by emphasizing dual scavengers that can remove both oxygen and carbon dioxide.
Shrink wrapping and stretch wrapping are two common packaging methods that use plastic film. Shrink wrapping involves wrapping an item and then applying heat to shrink the film tightly around the item. The process has four stages: wrapping, sealing, shrinking with hot air, and cooling. Stretch wrapping uses elastic plastic film that is stretched to wrap around items palletized on a pallet. When stretched, the film's elastic recovery keeps the items tightly bound. Stretch wrapping provides benefits like load stabilization, efficient handling and storage, and some protection from dust, moisture, and tampering. It also saves on energy compared to shrink wrapping.
This document discusses food dehydration and drying. It begins by introducing dehydration as a method of food preservation that removes moisture from food to inhibit bacterial growth. It then discusses the basics of the dehydration process using heat, dry air, and air movement. Next, it covers fundamental processes of heat and mass transfer during drying. Several methods of food drying are presented including open sun drying, dehydrators, and freeze-drying. Packaging methods for dehydrated foods like vacuum packaging and modified atmosphere packaging are also outlined. The document concludes by looking at effects of drying on food quality and future trends in dehydrated food packaging and production.
This document discusses packaging materials used for spices in India. It provides details on:
1) The major types of packaging used for spices include glass bottles, flexible pouches made of laminated films such as PET, BOPP, and LDPE. These materials provide properties like barrier to moisture and gases extending shelf life.
2) The main equipment used for packaging spices are form fill seal machines and pouch packing machines which use heat sealable laminated films to package spices into pouches and bottles.
3) Key test methods evaluated packaging materials strength and integrity including squeeze tests for bottles and tear resistance and tensile strength tests for plastic films.
This document discusses non-migratory bioactive polymers for food packaging. It provides examples of how bioactive peptides and antimicrobial peptides can be covalently linked to packaging polymers to inhibit microbial growth without migrating into the food. Specifically, it mentions how chitosan, UV-irradiated nylon, and nylon treated with laser can all exhibit antimicrobial properties through interactions with microbial membranes that disrupt permeability. Non-migratory bioactive polymers provide benefits like improved stability of bioactive compounds, regulatory advantages over food additives, and enabling minimally processed foods with a longer shelf life.
This document discusses various properties of packaging materials including tensile strength, bursting strength, tearing resistance, puncture resistance, impact strength, and permeability. It defines each property and describes the machines and calculations used to measure them. Properties like tensile strength, bursting strength, and tearing resistance indicate a material's resistance to pulls, bursts, and tears. Permeability properties like oxygen transmission rate and water vapor transmission rate are important for determining shelf life of packaged foods. Understanding these material properties helps in selecting appropriate packaging.
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 document discusses water resistant paper packaging for food industries. It outlines different coating methods that can be used to make paper water resistant, including wax, biopolymers, fluorinated resins, foil, alginates, clays and more. The document then discusses how these coatings are applied in manufacturing and the standards and regulations for food-grade paper packaging. It also covers the pros and cons of water resistant packaging materials and their sustainability. The conclusion emphasizes that bio-based coatings can improve the barrier properties of paperboard for food packaging applications.
This document discusses food packaging. It provides definitions of food packaging from various sources and notes its importance in preservation, protection, convenience, communication/marketing, and facilitating handling. Food packaging helps prevent damage, contamination, and physical and chemical changes to foods. It also reduces waste for many foods like cucumbers, grapes, prepared salads, and bananas by extending shelf life. Concerns about food packaging include deceptive packaging, overpackaging, and environmental issues from waste disposal and materials that are not biodegradable or recyclable.
This document discusses edible food packaging. It provides a brief history of edible packaging from 3000 BC to modern times. It outlines the scope and types of edible packaging including edible coatings and films. Advantages include being environmentally friendly, providing convenience, acting as a carrier for functional compounds, and extending shelf life. Drawbacks include requiring secondary packaging, potential for off flavors, and higher costs compared to traditional packaging.
This document discusses milk packaging standards and materials in India. It provides an overview of global and Indian milk production statistics. The key constituents of milk are outlined. The document then covers Indian milk packaging standards, the need for packaging, pre-packaging processing steps like cooling, standardization, and pasteurization. Common packaging materials like glass, paperboard, plastics and cartons are described. The use of bio-degradable materials like PLA is presented as the future of milk packaging.
Aseptic packaging involves sterilizing products and packaging materials under sterile conditions to prevent contamination and extend shelf life without refrigeration. It allows foods to be stored at ambient temperatures for months. The key aspects are pre-sterilizing the product using techniques like UHT and sterilizing packaging materials using methods like heat, chemicals, or radiation. Filled packages are then sealed quickly to maintain sterility. Common packaging types for aseptic storage include cartons, bags, bottles and cans. Aseptic packaging provides benefits like convenience, food safety, long shelf life and nutrient retention compared to canning.
250 million tons of non-biodegradable plastics are produced annually. Edible packaging includes thin edible films or coatings that are applied directly to foods and eaten as part of the food. Edible films are produced separately and then applied, while coatings are applied directly to foods. Edible packaging has advantages like being environmentally friendly and reducing waste, and can enhance properties of foods. However, edible packaging also has drawbacks like potential development of off flavors and higher costs compared to synthetic packaging.
This document discusses advancements in packaging materials and technologies for various milk and dairy products. It outlines the main packaging materials used for milk like HDPE jugs, PET bottles, and pouches. It also describes innovations in milk sachets, active and intelligent packaging to decrease lactose and limit stale flavors. Intelligent packaging technologies like smart tags and paper sensors are highlighted. Packaging for other products like evaporated milk, milk powder, ice cream, butter, yogurt, and cheese are also summarized along with recent developments in biodegradable and active packaging.
The document discusses food packaging and its effects on the environment. It describes the different types of packaging (primary, secondary, tertiary) and common packaging materials like glass, aluminum, tinplate, paperboard, plastics. Both the advantages and disadvantages of each material are outlined from environmental and economic perspectives. The document also examines how packaging thickness, multi-layer materials, degradability, and recycling impact the environment. It promotes following the 3R hierarchy of reduce, reuse and recycle to minimize packaging's environmental footprint.
Freezing food involves slowing microbial growth and chemical reactions through lowering temperatures while retaining moisture. It occurs in three stages: cooling, ice crystal formation, and reaching the storage temperature. Common commercial freezing methods include blast, plate, and immersion freezing. Good frozen food packaging must withstand temperatures, act as a moisture and gas barrier, and protect contents from damage and quality loss. Common packaging materials include cartons, films, bags, trays, and containers made from materials like paperboard, plastics, foil, and laminates. Packaging selection depends on the specific frozen food product.
Retort Pouch Technology From Indonesia Toppan PrintingToto Hadi
This technology still going to grouht, but many user not yet clearly understanding this technology and not many supplier have capability to supplies this pouch.
Please contact to me for trusted your retort supplier
The document discusses packaging for the food and beverage industry. It defines food, beverages, and packaging. It then covers types of non-alcoholic beverages like carbonated beverages, fruit beverages, tea, and coffee. It discusses their packaging requirements to prevent deterioration like moisture, oxygen, and microbial growth. It also covers alcoholic beverages like beer, wine, and distilled spirits and their packaging in bottles or cans to prevent flavor loss and maintain quality. Overall, it examines the packaging needs of various food and drinks to protect quality during storage and distribution.
The document discusses food packaging and its effects on the environment. It describes the different types of packaging (primary, secondary, tertiary) and common packaging materials like glass, aluminum, paperboard, and plastics. It addresses the advantages and disadvantages of different materials from both a consumer and environmental perspective. The document also discusses solutions like reducing unnecessary packaging, designing packaging to be reusable or recyclable, and following the three R's hierarchy of reduce, reuse and recycle to minimize environmental impacts.
Scope of packaging technology management of dairy based products ssuser12fa71
This document discusses cold chain management for dairy products. It begins by defining cold chain and cold chain management, which involves maintaining low temperatures throughout production, storage, transportation and distribution to preserve quality. It then discusses objectives of cold chain management like ensuring food safety and quality. Key aspects of cold chain packaging and transport for different dairy products like milk, cheese and ice cream are also summarized. Temperature control during storage and transport is important for maintaining shelf life and quality of chilled and frozen foods.
Food packaging is packaging for food. A package provides protection, tampering resistance, and special physical, chemical, or biological needs. It may bear a nutrition facts label and other information about food being offered for sale.
Packaging is important for protecting food, preserving quality, and providing information to consumers. It comes in primary, secondary, and tertiary forms. Common materials include glass, metal, paper, plastics like polyethylene, and composites. Materials are chosen based on properties like barrier strength, durability, and printability. Packaging helps distribute food over wide areas while maintaining freshness. Modified atmosphere packaging and controlled conditions further preserve foods. Machines like form fill sealers, band sealers, and tube fillers automate packaging. Labels provide required information about food contents and source.
The document discusses retort pouches, which are flexible laminated plastic pouches used for food packaging. Retort pouches have a 3-ply laminate structure consisting of PE film laminated to aluminum foil and PP film. The aluminum foil acts as an oxygen, carbon dioxide, and moisture barrier to extend shelf life. Retort pouches offer advantages like good shelf life without refrigeration and easy storage and disposal. However, they also have disadvantages like lower filling rates and more complex thermal processing compared to other packaging. The document provides examples of fruits, vegetables, and meat/fish/poultry products that can be packaged in retort pouches.
The document discusses weaknesses in current sugar packaging and proposes a new packaging solution. The current plastic packaging often tears, allowing sugar to spill out. It also cannot be resealed once opened. The document proposes a new packaging made of paperboard lined with polypropylene plastic. This new packaging would be more durable, allow viewing of sugar levels, enable controlled pouring, and be more environmentally friendly than current plastic packaging. It describes the proposed materials and manufacturing process in detail.
Aseptic, intelligent and retort packaging Suganeswaran S
The above presentation discuss about the morden packaging techniques and methods used in food industries. Aseptic packaging, intelligent packaging and retort packaging. The morden method of food packaging to increase the self life and reduce the microbial load in food. The packaging materials used and its reactions with the food all are been discussed. The morden methods of food products packaging techniques are been used in many food industries who all are manufacturing perishable food stuffs.
Food packaging serves several purposes including protecting food from damage, bacteria, and tampering. It also provides information to consumers. Common food packaging materials include plastic, glass, metal, and paper. Plastic packaging uses various plastic types and manufacturing processes depending on the specific food and packaging needs. Glass and metal containers also have requirements for strength, barrier properties, and compatibility with foods. Packaging aims to preserve foods and extend shelf life while meeting regulations.
The document discusses packaging, storage, and distribution of food products. It describes the major functions of packaging as containing the product, protecting it, preserving it, informing consumers, and providing convenience. Different types of packaging materials are outlined, including cans, glass, paper, rigid and flexible plastics, aluminum foils, and laminates. Current developments in packaging focus on sustainability, biodegradability, modified atmosphere packaging, active packaging, sous vide techniques, and intelligent/convenient packaging innovations. Proper storage and distribution is also important to maintain food quality during manufacturing and transportation.
The document discusses packaging, storage, and distribution of food products. It describes the major functions of packaging as containing the product, protecting it, preserving it, informing consumers, and providing convenience. Different types of packaging materials are outlined, including cans, glass, paper, rigid and flexible plastics, aluminum foils, and laminates. Current developments in packaging focus on sustainability, biodegradability, modified atmosphere packaging, active packaging, sous vide techniques, and intelligent/convenient packaging innovations. Proper storage and distribution is also important to maintain food quality during manufacturing and transportation.
Food packaging provides protection for food and prevents tampering. It preserves food by protecting it from bacteria, moisture, and insects. Packaging must be nontoxic, prevent contamination, act as a barrier to moisture and gases, and resist damage. Common packaging materials include plastic, aluminum, glass, and paper. Packaging aims to contain and protect food, increase shelf life, and provide information to customers.
India's packaging industry has grown at 25% annually and may reach $5 billion this year. Worldwide, the packaging industry is $417 billion, led by Europe ($129 billion), North America ($116 billion), and Japan ($81 billion). Flexible packaging such as pouches and reclosable bags makes up 21% of the market. Aseptic packaging sterilizes foods and packaging separately then seals them to extend shelf life without refrigeration. Active and intelligent packaging uses oxygen absorbers, moisture absorbers, indicators, and barriers to further extend shelf life while maintaining safety and quality. Nano-packaging has applications in bakery and meat products. Vacuum packing, retort packaging, modified atmosphere packaging, and
Potential of application of plastics in agricultureRamabhau Patil
This document discusses the potential applications of plastics in various aspects of agriculture and food processing. It describes several plastic products that can be used for fruit and vegetable handling, packaging, storage, and transportation including fruit saving gadgets, fish rearing pools, aquarium filtration units, transportation tanks for live fish, filters for micro irrigation, low-cost polyhouses, shrink packaging, handling crates, leno bags, sacks, cartons, thermoformed retail packaging, flexible films for modified atmospheric packaging and vacuum packaging. It also discusses biodegradable plastics made from cassava starch that have potential applications as agricultural mulches, nursery bags, and disposable food packaging and products.
The document discusses aseptic processing, which is a technique for sterilizing liquid food or pharmaceutical products and packaging them in sterile containers to produce shelf-stable products without refrigeration. It describes various types of aseptic packaging materials like carton boxes, bags, pouches, cups, trays, bottles, jars, metal cans, plastic cans, and composite cans. It also outlines the key steps in aseptic processing like sterilization of products, packaging materials, and equipment to maintain sterility during filling and sealing. Benefits are listed as no refrigeration needed, protection of nutrients, and storage efficiency, while drawbacks include difficult recycling and higher production costs.
Similar to Packaging requirements of milk- Nimisha Kaikkolante (20)
The document discusses the mechanism of allergic reactions. It defines allergies as abnormal immune responses caused by exposure to allergens like pollen, mold, dust or certain foods. Allergies occur via four types of hypersensitivity reactions mediated by antibodies or T cells. Food allergies are caused by resistant food proteins that sensitize the immune system after ingestion. Upon re-exposure, the proteins trigger an immune response and release of chemicals like histamine, causing symptoms ranging from mild to severe. Factors like the food, individual characteristics and underlying diseases can influence the immune response and tissue responses to food allergens.
This document discusses the cultivation, nutritional requirements, and types of bacteria. It describes how bacteria are cultivated in vitro through isolation in pure culture to study their properties and antibiotic sensitivity. Various culture media are described including liquid, solid, semi-solid, simple, complex, defined, and special media for different purposes. Aerobic and anaerobic culture methods are outlined. The major nutritional requirements of bacteria including mineral nutrients, growth factors, and vitamins are detailed. Finally, the document categorizes bacteria based on their carbon, energy, and electron sources and describes different modes of bacterial nutrition.
Phospholipids are a class of lipids that are a major component of cell membranes and are composed of fatty acids, glycerol, phosphoric acid, and nitrogenous bases. The three main types of phospholipids are lecithin, cephalins, and sphingomyelin. Lecithin is composed of glycerol, two fatty acid molecules, a phosphoric acid molecule, and a choline group. Cephalins are similar to lecithin but have a different nitrogenous base attached to the phosphoric acid. Sphingomyelin contains fatty acids, phosphoric acid, choline, and the complex amino alcohol sphingosine. Phospholipids are important components
Wool is a protein fiber obtained from sheep and other animals used to make yarn, fabrics and clothing. The wool extraction process begins with shearing sheep annually, followed by washing, grading, scouring, carding and spinning the fibers into yarns. Yarns are then woven into fabrics using two main weaves - plain or twill. Finishing processes like fulling and decating are applied before dyeing the wool fabrics. Australia is the largest global producer of wool, followed by China, the US, New Zealand, and others. Quality control focuses on sight, feel and measurement of wool products at various stages of production.
The document discusses pasteurization, which involves heating food to temperatures that kill pathogens and reduce spoilage organisms without completely sterilizing the food. Pasteurization was invented by Louis Pasteur to prevent wine and beer from souring, and later applied to milk. Common pasteurized foods include milk, cream, eggs, and fruit juices. Common pasteurization methods are vat pasteurization at 63°C for 30 minutes, high-temperature short-time (HTST) at 72°C for 15 seconds, and ultra-high temperature (UHT) processing above 130°C for 1 second or less. Pasteurization aims to reduce pathogens and extend the shelf life of foods.
This document discusses different types and varieties of ginger. It begins by describing ginger's botanical classification and native varieties from places like India, China, Jamaica, and Africa. It then discusses different forms ginger takes like fresh, dried, black, white, preserved, crystallized, and pickled ginger. It also covers related plants like galangal and aromatic ginger. The rest of the document details ginger's chemical components, pharmacological activities, uses in traditional medicine, top producing countries, and products made from ginger.
This document discusses the milling process and products of wheat. It begins by describing the different types of wheat used for milling. The traditional and modern milling processes are then outlined, including steps like cleaning, conditioning, breaking, sifting, and purifying. The document also provides a table comparing the nutrient composition of whole grains versus bran, endosperm, and germ. Finally, it lists and describes various primary and secondary wheat products obtained from milling, such as flour, semolina, bran, cracked wheat, bulgur, and vermicelli.
This document discusses various polysaccharides found in foods. It describes polysaccharides as consisting of repeating units of monosaccharides linked together. There are two main types - homopolysaccharides and heteropolysaccharides. Many polysaccharides are derived from plant sources like seaweeds, lichens, plants and seeds. The document outlines the functional properties and uses of various polysaccharides like starch, glycogen, cellulose, pectin, gums, and others. It explains how polysaccharides are important in the food industry for emulsification, thickening, gelation, texture modification and improving mouthfeel.
Fish sauce is produced through the fermentation of fish, usually anchovies, and salt. It is used widely as a condiment in Southeast Asian cuisines. The production involves mixing fish and salt, usually in a 3:1 ratio, and allowing it to ferment for 6 months to 1 year. During fermentation, enzymes break down the fish proteins into amino acids and peptides, producing the characteristic flavor. Major types of fish sauce produced in different regions include nuoc mam in Vietnam, budu in Malaysia, and patis in the Philippines. Fish sauce provides flavor enhancement to dishes and contains nutrients from fish.
2. Milk is one of the basic food stuffs and
from it have been derived a variety of
processed foods which are known as dairy
products
Whole milk is a complex physicochemical
system consisting of a water solution of
salts, lactose and lactalbumin
Proteins are colloidally dispersed in the
water solution and milk fat solids are
present in a partially emulsified suspension
3. WHY WE NEED PACKAGED MILK????
Risk of pathogens in open milk due to surrounding
environment and unhygienic grazing conditions
Risk of bacteria inside and outside the udder during milking
Improper sanitization while milking manually or mechanically
Unsterile storage and transportation equipment
5. PACKAGING MATERIALS USED
FOR MILK
1. Glass
2.Paper board
3.Plastics
4.Milk cartons
5.Rigid plastics
6.Returnable plastic bottles
6. 1. GLASS
Until 1950, almost all milk was packaged in glass bottles
The increase in supermarket shopping and the decrease in home
delivered milk have served to lessen the usage of glass milk bottles
Glass milk bottles originally were round, tapering to a rather
wide mouth with a thick flange
The move to a squared a body saved considerable space in the
home refrigerator
Finland milk is packed in brown glass to filter out harmful light
Bottles closures are formed from aluminium foil , HDPE , PP , and
paperboard
Most closure are applied by automatic machinery at high speeds
Printing is applied prior to use
7. WHY MILK PACKAGED IN
GLASS??
Transparent
Strength
and
rigidity
Water and
gas barrier
Thermal
shock
resistance
Cheap
cost
Inertness
to chemical
substances
100%
recyclable
8.
9. 2. PAPER BOARD
The introduction of wax coated paperboard captured the
milk market in the late 1940s
The outer surface had a cloudy , unattractive appearance
Although a few PVC Coated cartons were tried, the
introduction of PE coated paperboard in the early 1960s
solved nearly all the problems inherent in milk packaging
It was disposable, clean looking and functional
10. An all plastic milk bottles is light weight and tougher than its two
competitors.
Reclosure is more sanitary than the tear open cartons
Pigmentation can be used to help screen out light
Disadvantages include difficulties in connection with printing,
labeling and various decorating techniques
The basic materials in general use for an all plastic milk bottles are
PE, PS, and more recently polycarbonates
3. PLASTIC
11. Reasons to shift from glass to HDPE containers
Heavy weight
It occupies more space during transportation and storage
Fragility
Due to fragile nature it needs more protection due to external hazards
Cost
Though material cost is less, it increase the cost of transport and storage which
leads to more fuel consumption
Material consumption
For packaging of 100 ml milk we need 500g of glass material
Effect of light
Light damages the nutritive components of milk
Chemicals
The effect of chemicals for washing the bottle leads to environmental hazard
12. Many different cartoning lines exist and varying carton designs are
used
A unique system is the Perga carton patented by Jagenberg
company in Germany
The Perga cartons consists of a two piece container. It is widely
used in Australia
In US , one of the major packets used is the pure-pack
This is used by the dairies as precut blanks which are formed, filled
and sealed on one machine
Paperboard cartons sales are in pint (0.47 liter), half pint (0.24
liter) and half gallon sizes (1.9 liters)
Most attempts to design gallon (3.78 liters) paperboard cartons fail
because of manufacturing costs or because the handles don’t
support the weight
4. MILK CARTONS
13. Preformed
Preformed cartons are supplied to the dairy in a fully erect form
and ready for filling
Eg:- Perga carton
Precut
In a precut carton system, printed, coated paperboard blanks are
supplied in a knocked down shape
The final carton is set up, formed , filled, and sealed on one
machine
Eg:- pure pack
Postformed
post forming uses roll stick, forms, fills and seals in one
continuous operation
The system may use PE or foil laminated paper
The zupack is a rectangular block while tetra packs are
tetrahedron shaped
14. Reasons for selecting carton as milk
packaging
Light weight
Made from renewable raw material
Increase distribution efficiency
Hygienic
One-way containers
Aseptic type, doesn’t require refrigeration
Easy to dispose off
Recyclable
15.
16.
17. Once milk packaging encountered a problem that, caps did not fit
satisfactorily. So capping and filling procedures must be modified in
order to introduce plastic bottles
Metal screw caps then appeared and were capable of preventing
milk spoilage
The cost of the metal cap was high and its use was restricted in
several countries
A recent innovation in closure devices is a plastic top made of PE
with a diaphragm
The cap is applied to the bottle and the diaphragm is in the center of
the cap
When the diaphragm is depressed the caps expands causing a tight
fit
It is tamper proof and may be produced at high speeds
5. RIGID PLASTICS
18.
19. 6. RETURNABLE PLASTIC BOTTLES
The higher competitive cost of an all plastic bottle
compared to paperboard and glass had led to the
development of the returnable plastic bottles
Polycarbonate returnables are receiving noticeable
interest
20. NEW TRENDS……………..
1.FLEXIBLE PLASTIC POUCHES
• Liquid milk also may be packaged in plastic film or laminated pouches
• Pouches offer economy, compact storage and ease of disposal
• Disadvantages include the need for support and an unconventional appearance
• Since clear plastic does not offer adequate shelf life, an opaque laminate is required
• Most all plastic film pouches for milk are prepared from two ply, LDPE lay flat tubing
• The outer ply is white and the inner ply is black to protect the milk from UV
degradation
• The lay flat tubing is made by extruding two PE resins through a coaxial die and then
passing the two films through a second dye to produce a 0.001 cm laminate
• On the packaging machine the tubing is sterilized by UV irradiation, cut to the
desired length, sealed on the bottom to form a pouch, filled and heat sealed at the
top to close
21. REASONS FOR SELECTING
FLEXIBLE POUCHES………
Cheapest in the world
Easy to handle
Occupies less space
Convenient
Recyclable
Use lowest amount of packaging material
Bottles don’t need to be collected, washed, refilled and
redistributed
22.
23. 2. PAPER BOARD PLASTIC LINER
• In recent years, a bag in box concept utilizing a LDPE bag in a corrugated
container has become popular
• Both the bag and box are completely disposable
• The inner ply consist of either single or double ply 0.005 cm PE
• A spout is heat sealed into the bag and a plastic valve may be added for
dispensing purposes
• The bag collapses in use as the level of liquid falls
• The corrugated fiber board container is printed and used as the outer
package
24. 3. ASEPTIC PACKAGING
• Aseptic or long life milk was originally introduced in Sweden in the
early 1960s
• Originally called the tetra pack system , it utilizes a laminate pre
sterilizer and a filling environment heater
• Aluminium foil is an integral part of the flexible laminate in order
to provide a barrier against light and gas
• Cows milk is preheated to 73.8- 85 then rapidly raised to 140.5-
148.8
• It is held at the latter temperature for 2-4 sec and then suddenly
cooled by flashing into a vacuum chamber
• It must be packaged under completely sterile conditions
• No refrigeration is necessary for at least 3 months
• If kept under refrigeration, a shelf life of up to 1 year is possible
25.
26. Milk in tetra pack……………..
Is ultra heat treated
Is aseptically packed
Light and easy to transport
Preserves maximum nutrients
Has a longer shelf life
Need not be refrigerated
100% recyclable
27. 4. CANNED MILK PACKAGING
• Sterilized canned milk is produced by using lacquered
tinplate cans which have a special seam stronger than
a conventional can
• They must be able to withstand the stresses imposed
by high temperatures used to sterilize the contents