2. CONTENT
INTRODUCTION
FUNCTION OF FOOD PACKAGING
MAIN PACKAGING MATERIALS
DESINGING OF FOOD PACKAGING
PACKAGING SYSTEMS FOR BETTER FOOD
QUALITY
CLASSIFICATION OF PACKAGING
3. INTRODUCTION
Packaging is indispensable in the modern food
industry. It act as a barrier to oxygen, moisture, light
or smells depending upon the sensitivity of a
particular food to the prevailing environment. Thus it
helps to retain the sensory characteristics of food
products.
4. FUNCTION OF FOOD
PACKAGING:
Containment of the product in convenient unit
qualities.
Maintenance of a product under clean/hygienic
conditions.
Conservation of the product/extension of shelf life.
Protection of product from extrem physical or
chemical influences.
5. MAIN PACKAGING
MATERIALS:
Plastics are used extensively as packaging material in
a food industry. These are used in the form of
laminates and multiplayer co extruded films, plastics
have preferred because the desired characteristics
can be attained by proper selection of different type
of layers of composite structure, smaller unit packs
can be ensured to prevent chances of adulteration
and provide easy access to weaker section of the
society.
6. The main plastic packaging materials commonly used
in food industry are:
Polyolefin are popular in food packaging. There are
often used as internal linings in flexible pouches or
box- type container for beverages due to better
sealing characterstics . A variety of polyolefin
popularly used for packaging of food are :
1 Polyethylenes (PE) are most widely used
polyolefins. They are easy to process , economically
priced and are also used in combination with other
polymers to met specific requirements . They are
used in single layer or multi layer films .
7. Polyvinyl chloride (PVC) is hard, stiff and clear, with
excellent resistance to moisture, low gas
permeability and high impact strength. These films
are best suited for packaging fresh meat due to its
good oxygen permeability, excellent elastic memory
(packages stay tight).
Entylene Vinyl Alcohol (EVOH) is an excellent gas
barrier and suitable for the retention of fragrance and
aroma.
Polyester resins exist in many forms. The most
widely used polyester is polyethelene.
8. DESINGING OF FOOD
PACKAGING
Food packages are designed according to the food
materials perishability/quality, and designed to match
the product quality and its marketing. The package
should be attractive and informative.
The following factors are to be considered for the
selection of a packaging materials:
Barrier properties- permeability to various gases and
water vapour.
Machine capability- capasity for trouble free operation.
9. Sealing reliability- ability to sealed to itself and to the
container.
Anti-fog properties- good product visibility.
Special characteristics- Temperature sensitive, quality
and freshness indicator.
Attractive merchandising is a key factor in
achieving sales. One of the most important “tools” of
merchandising in an eye-catching, well- designed
packaging for creating a successful display at the
point-of-sale. Especially for the food industry a
superb, high quality photograph is a key ingredients of
good food packaging.
10. The packaging should carry variable information. This
information might relate to time or batch of
production, customer or product identity or a host of
other data types. Coding and marking can be used for
a wide range of specific application on food including
the following:
Product reference by name and code.
Batch number and lots of reference.
Data or time code.
Shift production data.
11. PACKAGING SYSTEMS FOR
BETTER FOOD QUALITY
There has been remarkable development in
packaging materials and packaging techniques. Many
of the new packaging materials have been developed
to compliment progress in the new preservation
techniques such as modified atmosphere packaging
(MAP), Controlled Atmospheric packaging (CAP).
Different packaging system e.g. active
packaging, antimicrobial packaging, intelligent
packaging, aseptic packaging etc. can help in the
longer and better quality.
13. INTELLIGENT PACKAGING
Smart or intelligent or active packaging system
improves food safety during packaging and storage
has been classified depending upon the influence of
food on packaging materials.
14. COMPONENTS OF
INTELLIGENT PACKAGING:
Counterfeiting
Holograms
Optically variable and other specially designed films
Photochromic inks
Quality indicators
Silica coated films.
15. PACKED PRODUCT CAN BE
ADULTRATED BY DIFFERENT
MEAN:
1. GRAZING: is a practice of shoppers sampling a
product prior to purchase. The main motives for
this types of tampering are fairly innocent, but of
course it does carry a risk of product contamination
or premature spoilage.
2. PILFERING: This is the removal or substitution of
part or all of the product cotamination or
adulteration.
16. 3. MALICIOUS TAMPERING: These are although more
serious act; people wanting to take revenge upon a
company, to make a political point, or to obtain money
by extortion, usually motivate these crime.
The official US FDA (Food and Drugs
Administration) definition of a temper- resistant
package is a package “having an indicator to barrier to
entry which, if breached or missing, can reasonably be
expected to provide visible evidence to consumers that
tempering has occured”.
17. ACTIVE PACKAGING
Active packaging systems involve an interaction
between the packaging material itself, the internal
atmosphere and the food. In order to extend the
keeping quality of foods, new technologies has been
develop which combine active packaging with
modified atmosphere packaging (MAP).
18. COMPONENT OF ACTIVE
PACKAGING:
Oxygen scavengers
Temperature- compensating films
Moisture absorbers
Modified atmospheric packaging (MAP)
19. PACKAGING FOR
IRRADIATED FOODS
Irradiation preservation of food requires appropriate
packaging. Packaging for irradiated food must meet
the same technical and regulatory requirement as
packaging for nonirradiated foods. In addition
packaging for irradiated food must have regulatory
approval for the incidental radiation that the
packaging receives during food irradiation.
20. PACKAGING MATERIAL FOR
IRRADIATED FOOD: QUANTITY
PACKAGING MATERIAL
Nitrocellulose coated cellophane (kGy)
Vinylidene chloride copolymer 10
Polyolefin films 10
Kraft paper 10
Rubber hydrochloride films 10
Ethylene- vinyl1 acetate 10
copolymers 30
Nylon 6 60
21. Aseptic packaging has been defined as a
procedure consisting of sterilization consisting of
packaging materials or container, filling of
commercially sterile product in a sterile
environment, and producing container which are
tight enough to prevent recontamination, i.e.
which are hermetically sealed.
22. FUNCTION OF ASEPTIC
PACKAGING:
Sterilization of the packaging material food contact
surface.
Creating and maintaining a sterile surrounding while
forming and filling the containers.
The production of units, which are tight enough to
prevent recontamination.
24. 1. POUCHES: The end seal
must not peel or separate
without visible damage and
the pouch must be cut or torn
to gain access.
25. 2. TAPE SEALS: These are
only acceptable if they
incorporate some unique
features that makes it
apparent that they have
been removed and
reapplied. If used on
cartons they must be apply
over all flaps.
27. 4. AEROSOLS: These are
considered to be inherently
tamper resistance. Direct
printing on the container is
preferable to a paper label.
28. 5. CANS AND
COMPOSITE
CONTAINER: Top and
bottom of a composite
must be joined to the
walls so that they
cannot be pulled apart
and replaced. Again
direct printing, not
labeling is required.
29. 6. FILM WRAPPER: Must be
transparent with distinctive
design or print for each
product; must be cut or torn
to gain access and be a
tight fit (eg. by heat
shrinking); sealed
overlapping end flaps are
only acceptable if they
cannot be open and
resealed without leaving
visible evidence.
