Vacuum packaging is the simplest and common means of modifying the internal gaseous atmosphere in a pack. Vacuum packaging is a form of modified atmosphere packaging in which food is placed in a gas-impermeable package, most of the oxygen around the food is removed, and the package is hermetically sealed. Vacuum packaging inhibits the growth of aerobic microorganism including food spoilage bacteria and molds that would normally deteriorate the quality of products. The removal of oxygen can also prevent degradation or oxidative processes that limit product shelf-life, for example, oxidative rancidity in fats and oils, or color deterioration in raw meats. An added advantage for frozen foods is that the sealing of the food within a skin-tight package prevents dehydration and evaporative water loss from the surface of the food, and can minimize the effects of “freezer burn” (excessive dehydration loss from the product surface) and post-thaw exudate (drip loss) that often limit the quality shelf-life of frozen foods. Reduced oxygen packaging (ROP), which provides an environment that contains little or no oxygen, offers particular advantages but also raises many microbiological concerns. environment that contains little or no oxygen favor the growth of anaerobic microorganism such as facultative patho­genic bacteria (e.g., Listeria, Salmonella, Escherichia coli, Yersinia, and Staphylococcus) and anaerobic bacteria such as nonproteolytic (psychrotropic) Clostridium botulinum type E that can grow at chill temperature (>3.3°C) [11]. Freezing is an excellent.

1. SPECIAL PACKAGING
TECHNIQUES
-For Agriculture Engineers

2. Presented By
Mr.S.Arul B.E(Agri).,M.Tech(AT)
MRT22PGMAT001
Department of Agriculture Technology
Shobhit Institute of Engineering and Technology
Meerut, UP.
arulsivakumar489@gmail.com
6374120823

3. CONTENTS
 Introduction
 Vacuum and gas packaging
 Aseptic packaging
 retort pouching
 edible film packaging
 tetra packaging
 antimicrobial packaging
 shrink and stretch packaging
 Conclusion

4. Introduction
Special packaging mean packaging instructions or materials that
are not Bulk Packaging. Special Packaging may include: custom
or particular containers, metal drums, special tape, serialized
seals, and temperature/humidity monitoring devices.

5. Vacuum and gas packaging
Vacuum packing is a method of
packaging that removes air from the
package prior to sealing. This method
involves placing items in a plastic film
package, removing air from inside and
sealing the package. Shrink film is
sometimes used to have a tight fit to
the contents.

6. Aseptic packaging
Aseptic packaging is the process by
which microorganisms are prevented
from entering a package during and
after packaging. During aseptic
processing, a sterilized package is
filled with a commercially sterile food
product and sealed within the
confines of a hygienic environment.

8. Retort pouching
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.

10. Edible film packaging
Edible films are thin layers of natural
biopolymer applied to the surface of
the food product with the main
purpose of extending shelf life and
improving product quality. Compared
to synthetic polymers, the advantages
of the edible films are edibility,
biodegradability, biocompatibility and
natural appearance.

12. Tetra packaging
Tetra Pak uses aseptic packaging
technology. In aseptic processing the
product and the package are sterilized
separately and then combined and
sealed in a sterile atmosphere, in
contrast to canning, where product
and package are first combined and
then sterilized.

14. Antimicrobial packaging
Antimicrobial packaging for fresh and
minimally processed produce is
designed to incorporate antimicrobial
substances into the packaging system
for delaying or preventing microbial
growth and/or contaminations during
postharvest transportation, storage,
and retail display of the produce.

16. Stretch wrap is a stretchable plastic
that is wrapped tightly around a load
of products. The elasticity of the
stretch wrap is what keeps the load
together. In contrast, shrink wrap can
be loosely applied to a product and
will shrink to securely cover the
product once heat is applied.

18. Conclusion
Food processing and preservation are important to prevent food loss, improve
storage stability, and retain most nutrients during storage. Improperly stored
food can cause foodborne diseases if consumed and result in revenue loss.