Food Packaging PDF

Introduction to Food Packaging Functions of Packaging Packaging is a means to preserve foods. - protection from biological, chemical, and physical factors. Packaging is a means to convey message. - food labels, nutritional facts, expiry dates, ingredients used, etc. Containment...

Introduction to Food Packaging Functions of Packaging Packaging is a means to preserve foods. - protection from biological, chemical, and physical factors. Packaging is a means to convey message. - food labels, nutritional facts, expiry dates, ingredients used, etc. Containment or agglomeration - grouping small objects for efficient delivery Packaging offers convenience to deliver foods. - spouted opening, easy open lid, microwavable container, etc. Portion control - Precise amount of content to control usage Marketing http://www.caspak.co.nz/media/wysiwyg/product-type-images/product- Level of Packaging a. Primary Package (direct contact with foods) b. Secondary Package ( contains number of primary packages) Type of Packaging Materials 1. Plastic Packaging PET (Polyethylene terephthalate) - bottles, trays, thin flexible film in pouches, flow wrap applications PE (Polyethylene) - bottles, lids, sealing layers in trays, thin flexible films in pouches, flow wrap applications - LDPE, LLDPE, MDPE, HDPE PET bottle PP (Polypropylene) - bottles, trays, thin flexible film in pouches, flow wrap applications PS (Polystyrene) - pots, vegetables punnets Milk bottles PVC (Polyvinyl Chloride) - trays, pots Vegetable PA (Polyamide or nylon) punnets - flexible film  EPE foam pad/net EPE = expanded polyethylene Tray liners EPS foam boxes EPS = expanded polystyrene Recyclin g codes https://bachodi.files.wordpress.com/2007/04/bottles.  2. Paper and Paper-based Packaging Paper-based packaging is a versatile and cost- efficient method to transport, protect and preserve a wide array of items. Types: a. Corrugated fiberboard b. Paperboard/boxboard packages https://img0.etsystatic.com/ 040/0/8824846/ c. Paper bags il_340x270.595805310_dftt.jpg d. Brown paper for food wrap http://4.imimg.com/data4/VX/IA/MY- http://www.kaneppi.com/images/plain.jpg http://i.ebayimg.com/images/i/281313284879-0-1/s-l1000.jpg 4299462/cardboard-corrugated-box- 250x250.jpg  Corrugated Cardboard boxes with liners Corrugated fiberboard is a material consisting of a fluted corrugated sheet and one or two flat linerboards. It is made on "flute lamination machines" or "corrugators" and is used in the manufacture of shipping containers and corrugated boxes each with different flute sizes and thicknesses. Adapted from http://www.webstaurantstore.com/blog/postdetails.cfm?post=1138 3. Metal Packaging Double seam Aluminium metal can Aluminium alloys used for food contact may contain elements such as magnesium, silicon, iron, manganese, copper and zinc. Aluminium is normally coated for packaging applications, because under high acid (pH< 4.5) and high salt (>3% NaCl) condition, aluminium will migrate to the contained food. – Epoxy lacquer is commonly used, which may contain bisphenol A (BPA). Steel The most common electrolytic tinplate for food contact applications is ECCS (electrolytic chromium/chromium oxide coated steel). It is normally used for the manufacture of drawn cans, can ends and lug closures, where welding is not required. Tin Tin can be applied as a thin layer on steel used for metal packaging. It is applied electrolytically during the manufacture of ETP  4. Glass Packaging 100% recyclable Nonporous and impermeable – zero rate of chemical reactions vacuum PLCT (Plastisols-lined Continuous Thread) closures : Cap - Suitable for acid or acidified food products Bottle (narrow neck) Plastisol-lined Lug cap or twist cap -Suitable The plastisol liner creates a seal forat when boiled low acidtemperatures certain food and keeps your products contained in these jars with an airtight seal. products Suitable heating methods will heat the plastisol liner causing it to solidify creating a seal between itself and the container. 1. Continuous thread closures: hot filling (hot fill/hold of Jars high acid food) 2. Lug/Twist caps: boiling water bath (canning of high acid (Wide mouth) food) Safety button Factors affecting vacuum formation: 1. Headspace -For low-acid food products, sufficient headspace must be allowed to trap adequate stream in the container for forming a vacuum and to accommodate product expansion during retorting. Headspace is not as critical with acidified products that are either hot-filled or pasteurized. 2. Product sealing temperature - the higher the product temperature at the time of sealing, the higher the final package vacuum. 3. Air in the product - The more air that is trapped in the product, the lower the vacuum 4. Capper vacuum efficiency - The ability of the capper to produce Modified Atmosphere Packaging (MAP) Concept of MAP Modifying the atmosphere surrounding a food product by vacuum, gas flushing or controlled permeability of the pack. Perishable fresh foods packed in normal air (78% N2, 21%O2, 0.03% CO2) Spoilage due to the chemical effects of atmospheric oxygen and the growth of aerobic spoilage micro- organisms. High respiration rate is usually associated with a short shelf life. MAP – reduce O2, increase proportionally N2 and CO2. Respiration rate and the rate of all metabolic processes are correspondingly decreased. This results in delayed ripening and senescence. – shelf life extension Modified Atmospheres (MAP) Advantages Slows down respiration and other metabolic process Reduces sensitivity to ethylene Inhibit pathogen development Aesthetic packaging appearance Portion control Disadvantages Cost of gas packaging machinery, gases and packaging materials Requirement of proper temperature Uncontrolled dynamic gas system Cause and exacerbate physiological disorders, irregular ripening Potential growth of food-borne pathogens due to temperature abuse by retailers and consumers. Benefits of MAP are lost once the pack is opened or Methods of creating MAP (a) Passive MAP Passively evolve within a hermetically sealed package as a consequence of a commodity’s respiration (b) Active MAP By pulling a slight vacuum and replacing the packaged atmosphere with a desired mixture of CO2, O2 and N2. A beneficial equilibrium atmosphere may be established more quickly than a passively generated equilibrium atmosphere. http://www.coveris.com/wp-content/uploads/2015/09/MAP_web.jpg Controlled Atmosphere Packaging (CAP) Concept of CAP - Maintaining an atmospheric composition that is different from air composition, generally, O2 below 8% and CO2 above 1%, must be within the range tolerated by the commodity. - As a result, respiration and ethylene production rates will be reduced. - Gas concentrations are actively regulated using special equipment. - Also known as controlled atmosphere storage Carbon dioxide and oxygen damage CA storage also have adverse effects: - at O2 levels below 1% in the absence of CO2, anaerobic conditions can prevail with the consequent formation of alcohol and physiological changes - At high CO2 and low O2, it may cause abnormality in metabolism - The level of CO2, which can cause damage to F&V, varies between cultivars of the same crop. Controlled Atmospheres Packaging (MAP) Advantages Slows down respiration and other metabolic process Reduces sensitivity to ethylene Alleviation of certain physiological disorders such as chilling injury Inhibit pathogen development Can be a useful tool for insect control Disadvantages Initiation and/or aggravation of certain physiological disorders such as internal browning. Irregular ripening to some commodities Development of off flavours and off odour Increased susceptibility to decay when the commodity is physiologically injured.