The document discusses packaging equipment for solid foods. It describes the key factors to consider in packaging solid foods, including the packing machine, conveyors, deposit and filler systems, and environment. It outlines the main processes for packaging solid foods, including product positioning, loading, tray/pouch feeding, packaging through thermoforming and sealing, tray sealing, flow wrapping, and form fill seal. The thermoforming process is explained in more detail in 8 steps. Hygienic design of the packaging equipment is also highlighted.

1. Packaging Equipments for
solid foods
STEFFIN CHEKOT
1721110030

2. Objective:
 To understand the general criteria for packing
machines for solid foods.

3. Introduction:
 Foods are being classified into three
types, based on their nature.
 Solid food
 Liquid food
 Semi liquid food
 Designing of packing equipments varies for
different types of foods.
 This is based on the
viscosity, temperature, particle size, and
foam characteristics.

4. Factors to be considered:
 The packing machine.
 Conveyors.
 The deposit and filler systems.
 Gas medium.
 Environment of the packing
process, cleaning, and the operators in
charge of handling ingredients and food
products.

5. Products:
 The products to be packed can be divided
into four major groups:
 Convenience products.
 Ready meals.
 Meal components.
 Sliced products.

6. Solid Foods and their
Characteristics:

7. Packing Process:
 Product positioning:
The product to be packed is first oriented
and then loaded.
 Product loading:
using a conveyor belt.
manually.
By pick and place.
 Tray and pouch feeding:
Providing the tray or pouch

8.  Packaging:
Thermoforming and sealing.
Tray sealing.
Flow wrapping.
Form fill seal.
 Thermoforming and sealing:
The trays are produced in the packaging
machine by thermoforming of a film.

9. Thermoforming Process:

10. 1. Packaging material for the base web is unwound from
the reel.
2. The film is heated in the forming die and formed into
pockets.
3. The formed pockets are loaded with product.
4. Product.
5. The top web of packaging material covers the filled
pockets.
6. The air is evacuated from the sealing die and protective
gas is added. Then the pack is sealed.
7. The web of packs is cut across the machine direction
initially.
8. Production of the individual packs is completed after
the longitudinal cutting operation.

11. Tray sealing:
 The trays are supplied by a belt to a product
assembly area for loading, followed by a
sealing process.

13. Flow wrapping:
 The product is supplied on a belt to a film-
shaping device and tube shape is formed.
 Then the tube is sealed in transversal
direction and the packs are separated.

15. Formfill seal:
 The product is dropped into a pre-formed
vertical tube that is created by sealing a web
in longitudinal direction.
 After landing in the tube the pack is sealed
and separated

17. Packing machine
requirements:
 The equipment must be easy to clean and
protect the products from contamination and
must prevent the ingress of microorganisms.
 Separation between product contact and
non-product contact areas prevents cross-
contamination during operations.
 Product contact surfaces are made to prevent
build-up of product residue during
operations.

18. Hygienic Design: