1. INTERNATIONAL SYMPOSIUM
ON CURRENT ADVANCEMENT AND RESEARCH
IN TEXTILE AND PACKAGING TECHNOLOGY
14th December 2009
Universiti Tun Hussein Onn Malaysia (UTHM)
CURRENT RESEARCH AND ADVANCEMENT IN
PACKAGINGN TECHNOLOGY WITH
SPECIAL APPLICATION TO FOOD
BY
RUSSLY ABDUL RAHMAN
DEPT OF FOOD TECHNOLOGY/DEPT OF PROCESS AND FOOD ENGINEERING
UNIVERSITI PUTRA MALAYSIA

2. INTRODUCTION
More Sophisticated Consumers
Increase of Working Woman, Single Parent & Dual
Income Household
Change in Lifestyle (Health & Weight Conciousness)
Aging Population
Knowledgeable & Educated Citizens (Food Safety,
Nutrition, Labelling)
Desire of Ethnic Cuisine Among Various Ethnic
Groups
Demand for Halal Recognition Among Muslim
Community

3. TRENDS
IN
TECHNOLOGIES

4. TECHNOLOGIES FOR
BEVERAGE PACKAGING
PET laminated container forming system
Super lightweight forming technology
Sterilized can forming system
Panel forming system
Dual co-extrusion coating system
Aseptic filling system
Induction heating system
Foam printing system
Less environmental impact lacquer and its coating system
Heat-resistant, pressure-resistant and pressure & heat resistant PET bottle
Two-mold blow PET bottle production system
High barrier plastic container production system
Multi-layer co-injection PET bottle production system
Oxygen scavenging plastic container production system

5. Multi Layer PET Bottles
The multi layer bottles are made from PET /
N-MXD6. A typical bottle will have 5 layers
namely PET / N-MXD6 / PET / N-MXD6 /
PET. It has excellent CO2 and O2 retention
in the bottle as compared to the ordinary
PET bottle. Also the multi layer gives
greater strength and rigidity to the bottle.

7. TECHNOLOGIES
FOR FOOD PACKAGING
Full aperture easy open end production system
Co-extrusion technology
Easy-open plastic container production system
Eco-friendly bottle cap design
In-cap induction heating seal
Press forming system for ultra thin steel
Large size cup & pouch production system
Eco-friendly lamination
Induction heating system
Multi-layer plastic container production system
Extra-functioned end production system
Microwavable container production system
 Oxygen or moisture scavenging technology for plastic containers

8. Structure of Oxygen Barrier Cup
(Lamicon Cup)
Lid
EVOH
Adhesive
PP
Structure of Lid
(1) PET/NY/Al/PP
(2) PET/EVOH/NY/PP （Transparent Type）
EVOH ; Ethylene-vinylalcohol Copolymer

9. Cup with Iron foil for retort
Characteristics
(1) Food storage ability at the same level as a metal can
(2) Superior heat resistance
(3) Use for Retort sterilization
Oxygen barrier type lid
Iron foil
White PP

10. Paper Container (Renjicco)
This is a versatile paper based plastic
laminated normally of PET. It can withstand
freezing temperature on one hand and oven
temperature on the other hand. Being
microwavable and ovenable, it provides
convenience and can be used as a serving
container as well. The container is also
environmental friendly.

11. TECHNOLOGIES FOR
TOILETRIES & COSMETICS PACKAGING
 Double structure aerosol can
 Glossy bottle production system
 Frosted bottle production system
 In-mold labeling (IML) system
 Partly injected extrusion molding system
 Pump dispenser production system
 Extra-functioned cap production system
 Easy-to-refill plastic containers
 Collapsible plastic containers
 Oxygen scavenging plastic containers
 Various decoration technologies:
Mat printing, metallic printing, pearl-tone printing,
hot stamping, silk screen printing, frosting
 High corrosion-resistant internal coating system for can

12. Oxygen Absorption Cup
(Oxyguard Cup)
Outside ; PP/Oxygen barrier/Oxygen Absorption/PP ; Inside
Oxygen Oxygen
Barrier Absorption
PP PP
Outside Inside
Fe
O2
O2
Fe2O3
Fe

13. TECHNOLOGIES FOR
HOUSEHOLD & INDUSTRIAL CHEMICALS PACKAGING
Solvent-resistant technology
Powder lacquer and its coating system
Co-extrusion (window stripe) system
In-mold labeling (IML) system
Measuring dispensing closure
Trigger dispenser production
Collapsible plastic container
Easy-to-refill plastic container
Easy open plastic container
Various decoration technologies

14. Spouted Pouch
There is an increasing trend in the use of
pouch with spout. Compared with plastic
bottles, the amount of plastics in pouch is
much lower and therefore more
environmental friendly. With the spout in
place, it is reclosable as in plastic bottle.
However, it has disadvantages such as
slower filling speed and difficult to display
on shelves.

15. TECHNOLOGIES FOR
HEALTHCARE PACKAGING
Biaxially oriented blow molding system (BOB)
2-port blown bag production system
Production system for stopper with rubber disc
Total engineering for fill/seal/autoclave
Aseptic filling system
Oxygen or moisture scavenging plastic container
production system
Improper use prevention system for IV bag

16. Trends in
Functional Packaging Materials
• Light Barrier Film (U-SAVE)
• Non-heating Packaging Materials for
Microwave Oven
• Moisture Absorbing Material
• Self Heating / Cooling Containers
• Biodegradable Plastics (Bionolle)

17. TRENDS IN FUNCTIONAL PACKAGING MATERIALS
Light Barrier Film (U-SAVE)
U-SAVE is a plastic sheet composed of
several plastic films laminated by special
adhesive which can shade more than 95% of
ultraviolet rays while it transmits more than
80% of visible light. It has been developed as
an ideal packaging material which meets the
requirement to show the contents while
shading ultraviolet rays.

18. TRENDS IN FUNCTIONAL PACKAGING MATERIALS
Non-heating Packaging Materials for
Microwave Oven
The non-heating Packaging Materials for
Microwave Oven is a new package for
microwave oven that prevents heating
using aluminium foil and thus able to
prevent spark from occurring. This can be
achieved by special design in such a way
that no aluminium foil exists at edges.

19. TRENDS IN FUNCTIONAL PACKAGING MATERIALS
Moisture Absorbing Material
The material consists of highly water absorbent
resins sandwiched between plastic film and paper. It
is capable of absorbing and retaining moisture
several hundred times its own weight. It serves as
powerful absorber and water retainer, while allowing
the retained moisture to disperse as water vapour.
One such example is the ‘Total-Dry’ which is a
barrier packaging material which has moisture
absorbing function by having drying agent to the
internal layers of laminated films. It prevents
deterioration of moisture and maintains stable long-
term quality contents.

20. TRENDS IN FUNCTIONAL PACKAGING MATERIALS
Self Heating / Cooling Containers
With consumers preference to have their drinks
either warm or cold, the self heating or cooling
containers were developed. Essentially such
container will have a separate compartment in the
container consisting of two chemicals separated
from each other which upon mixing will give
either exothermic or endothermic reactions. The
reaction can be activated by having a simple
mechanism such as a plastic needle to pierce
through a layer separating the chemicals. A
typical example is having CaO to react with water
which gives out heat in the reaction.

21. TRENDS IN FUNCTIONAL PACKAGING MATERIALS
Biodegradable Plastics (Bionolle)
More and more biodegradable plastics are being
researched and developed. One such example is
Bionolle which is a biodegradable aliphatic
polyester. Like wood and paper, Bionolle is stable in
the atmosphere but biodegrades in compost, moist
soil, water with activated sludge and in sea where a
large number of microorganisms is present. It can be
incinerated with less problem to the furnace as its
combustion heat is relatively low and does not
generate toxic or acid gases.

22. TRENDS IN
RESEARCH ACTIVITIES
•Oxygen Scavenging
•Ethylene Scavenging
•Antimicrobial Films
•Sulphur Dioxide Emitting Films
•Freshness Indicators
•Improving Food by Food-Film Interaction

23. TRENDS IN RESEARCH ACTIVITIES
Oxygen Scavenging
Use of oxygen-scavenging technology can
lower oxygen levels further, or can be
used to permit the use of a cheaper
packaging film. Oxygen-scavenging
chemistry can be incorporated into films,
adhesives, printing inks or lid seals, and
so can be adapted to almost any type of
package.

24. TRENDS IN RESEARCH ACTIVITIES
Ethylene Scavenging
The ripening and ageing processes of
many fruits and vegetables are stimulated
by ethylene. Removal of ethylene is an
attractive way of extending the storage
life. By incorporating the ethylene
scavenging system into the packaging
film (rather than adding a sachet to the
package) the removal of ethylene is
enhanced by the large surface area of the
film.

25. TRENDS IN RESEARCH ACTIVITIES
Antimicrobial Films
Antimicrobial agents can be incorporated
into a packaging film rather than in the food
itself. The film can be configured to allow
controlled release thereby extending shelf
life. Films, both edible and inedible, based
on biopolymers are being investigated.

26. TRENDS IN RESEARCH ACTIVITIES
Freshness Indicators
Since many foods lose their
`freshness’ by oxidative reactions,
films that change colour in
response to the level of oxygen
within a package can be used to
indicate freshness.

27. Some Examples
of
Current Researches

28. AMI+™
AN ACTIVE-SMART PLASTIC FILMS
FOR APPLICATIONS IN PACKAGING
USING A SMART BIO-SWITCH
CONCEPT
DR. IDA IDAYU MUHAMAD
DEPARTMENT OF BIOPROCESS ENGINEERING
FKKKSA, UTM SKUDAI

29. THE IDEA
The term ‘active packaging’ preserves the condition of the packed
food to extend shelf life, to improve safety or sensory properties.
Whilst a ‘smart packaging’ system monitors the condition of packed
foods to give information about the quality of the packed food during
transport and storage.
An active-smart packaging using a bio-switch concept is a combination
technology of biodegradable polymer, antimicrobial control releaser and
pH-colour indicator from Anthocyanidin extracts.
It is developed to detect (I) the degree of continuous natural
fermentation in food products or (2) the spoilage of non-fermented food
by microorganisms/chemical reaction by pH changes.

30. THE PRODUCT
i.The Plastic Film – biodegradable from starch based formulation
ii.Encapsulated colourant – natural, from plant extract
iii.Antimicrobial Substances – varies e.g. essential oils, lysozyme, nisin
and lauric acid
Inhibition of E. coli by the antimicrobial film in liquid culture medium at 37 oC

31. THE PRODUCT
iii. Anthocyanidin Group
 controls the colour of the pigment
 one of the things that change the color is the level of acid or alkali
 the molecules are affected by the pH of the environment
 antioxidant component neutralizes free radicals

32. THE PRODUCT
Antimicrobial effects In blow molded plastic sheets In thermoformed plastic
of film
With AMI+®
On-cap label film As container layer Use for dipping or coating

33. THE MECHANISM
 This system consists of two main mechanisms:
i. The first mechanism is the bioactive substances (antimicrobial)
protect the food from external microbial contamination.
ii. The second mechanism is the colour changes of the developed
indicator represented properly the quality of the internal packed
food and sustainability of the bioactive substances.

34. Project Title
Susceptor Packaging Material for Differential
Heating In Microwave with Special Application for
Microwave Reheating Of Frozen Foods
Project Leader
Russly bin Abd Rahman
Project Team Members
- Nor Mazlana Main
- Yus Aniza Yusof
- Nor Amaiza Mohd Amin
- Chin Nyuk Ling
- Coskan Ilicali

35. MATERIALS & METHODS
Rigid box
Preparation of susceptor packaging
Susceptor board
***put a pair of
susceptor board
at the top and
bottom surfaces
in rigid box

36. Preparation of puffs
Conventional baking
Microwave
baking
Puffs for
testing
Conventional Oven
(UM 200-800,
MEMMERT
GmbH+Co.KG,
Germany)
Microwave oven (EM-
B756A, SANYO
Electric Co, Ltd., UK)

37. Quality testing
Colour changes at the top & using
bottom surfaces
Sensory evaluation-30 untrained panelist Minoltra Colour
Reader (CR-10,
Japan)
(a) (b) (c)
Figure 1: Puffs baked in (a) conventional oven,(b) susceptor packaging in microwave oven and
(c)microwave oven

38. RESEARCH CONCLUSIONS
**Microwave baking without packaging application had some quality
defects such as lack of desirable, colour, become soggy, shrinked and
brittle when cold.
**When susceptor was used, ΔE values increased, showing that the
colour of puffs were getting brown and darker, more than the control
colour. Besides, it formed a texture similar to the conventionally baked
ones at three level of power used.
**In this study, the best conditions for baking puffs in microwave oven
using susceptor packaging were 270s, 285s and 300s at 340W; 165s and
180s at 500W; and 105s and 120s at 790W. When susceptor packaging
was applied for this condition, it reduced conventional baking time to
about 75%-91%.

39. Production of Colloidal Silver Nanoparticles by
Chemical Reduction Using Polyethylene Glycol (PEG)
and Antimicrobial Effect on E.coli O157:H7
Russly Abd. Rahman*, Maryam Joukar*, Nor Azowa Bt Ibrahim ,
Luqman Chuah Abdullah , Tan Chin Ping
Faculty of Food Science and Technology
University of Putra Malaysia (UPM), Serdang, Selangor Malaysia

40. Introduction
Silver containing composites have been extensively studied
because of their strong , stable and wide spectrum
antibacterial activity. Silver ions can react with cell
membrane proteins by combining the thiol(-SH) groups ,
change the membrane permeability, generate free radicals
and subsequent free radical-induced membrane damage.
Silver nanoparticles (Ag-NPs) are of interests due to their
unique physicochemical and antibacterial characteristics
and become one of the most quickly developing area in
current research .

41. Materials and Methods
AgNo3 + PEG
(solvent , Reducing Agent and stabilizer )
Reduction of Ion (Ag+)
to nanoparticle (Agº
)
Characterization
TEM , UV-vis Spectroscopy , XRD , FTIR
Antimicrobial Efficiency
Escherichia coli 0157:H7

42. Results
100
90
80
Cumulative distribution Q3 / %
70
60
50
40
30
20
10
0
0.5 1 5 10 50 100 500 1000 5000 10000
particle size / nm
Peaks confirmed to metallic silver references Particle size : 3.27±0.36 nm

43. MICROBIAL INHIBITION
Counts of colonies Inhibitory reduction
Treatment (*107) (percentage%)
Control 257.5 ± 159a -
10 ppm (µg/ml) of AgNPs 106.3 ± 27b 58.75%
50 ppm (µg/ml) of AgNPs 98.8 ± 60b 61.55%
100 ppm (µg/ml) of AgNPs 85.5 ± 38b 66.93%
Colloidal solution 18.5 ± 8c 92.99%
PEG 58.3 ± 16c 77.43%

44. Research Conclusion
This study presented a simple and inexpensive
method for preparation of silver nanoparticles,
well defined in size and nano-responding
properties and have excellent antibacterial activity
against Escherichia coli. It has high potential for
application in food packaging polymers currently
under research.

45. Reinforced Biocomposite using Kenaf Fiber:
A Study on Its Mechanical Properties
Russly Abdul Rahman, Behjat Tajeddin,
Luqman Chuah Abdulah, Nor Azowa Ibrahim and Yus Aniza Yusof
Universiti Putra Malaysia

46. METHODS
The cellulose processing was carried out according to
Standard Test Method, ASTM No.D1103-60. Biocomposite
formulation was processed for HDPE with 0, 30, 40 and 50% of
cellulose and 0, 5 and 7% of PEG as plasticizer. In order to
make each HDPE/Cellulose/PEG sample sheet, predetermined
amount of materials were mixed using Thermo Haake
PolyDrive R600/610 blending machine. Blending was carried
out at 145 oC with rotor speed 30 rpm in 12 minutes. Then,
composites obtained from melt blending were compressed
using the Hot Press Machine for preparation of composite
sheets with thickness of 1 and 3 mm.

47. Impact Strength of cellulose & PEG content in HDPE matrix

48. SOUS VIDE PROCESSING
SOUS VIDE (FRENCH) MEANS “UNDER EMPTY”
“UNDER VACUUM”
“WITHOUT AIR”
Sous vide or vacuum cooking technology is an emerging
processing technology in Asia and an established one in
Europe since the 1980s due to its high nutritional and
flavor retention
Sous vide is an interrupted catering system in
which raw or par-cooked food is sealed into a
vacuumized laminated plastic pouch or
container, heat treated by controlled cooking,
rapidly cooled and then reheated for service
after a period of chilled storage
Sous vide Advisory Committee, U.K.

49. SOUS VIDE
RESEARCHES IN UPM
• Storage Stability of Sous Vide Beef Satey
• Effects of Sous Vide Processing on Chicken Tom Yam
• Storage of Vacuum Packed Cook-chilled Ginger Chicken
Soup
• Storage of Vacuum Pack Cook-chilled Fried Kai Lan
• Storage of Vacuum Packed Cook-chilled Maggie Goreng
• Effects of Sous Vide Processing on Nasi Goreng
• Storage of Vacuum Packed Cooked-Chilled Spaghetti and
Bolognaise Meat Sauce
• Storage of Vacuum Packed Cook Chilled Wantan Mee
• Sous Vide Processing of Rendang
• Preparation of Sous Vide Chicken Rice and Chicken Keel

50. STEPS IN SOUS VIDE
INITIAL
PREPARATION PROCESSING
(mixing, cooking,
blanching, etc.)
REFRIGERATION
PACKAGING
(weigh, assemble,
place in package) RAPID CHILLING
AIR COOKING &
EXTRACTION & PASTEURIZATION
HERMETIC
SEALING

51. Preparation of Sous Vide
Chicken Rice & Chicken Keel
• Time-temperature profiles and process
time for sous vide chicken rice and chicken
keels were obtained through heat
penetration test for 5D and 13D processes
using the General Method. In slow heating
(75° of chicken keel, the process time for
C)
5 D and 13 D processes were 26.7 and 38.3
min whereas for the fast heating (90° C),
were 16.5 and 19.2 min, respectively
• Sous vide products showed their benefits as
better retention. in aroma and flavour,
lower cook loss, juicier and more tender
compared to the traditionally cooked
products
• Better aroma and flavour retention were
obtained in the sous vide products
compared to the traditional cooked
products over 4 weeks storage

52. Research on standards
Department of Standards M’sia (DSM)
SIRIM
- Technical Committees
- Working Group
Example of Standards being Developed;
• Transport packaging for dangerous goods
• Packaging and storage of pesticides
• Sacks made from thermoplastic flexible film
•Linear bar code for product packaging
• Child resistant packaging
• Steel drums

53. STANDARDS ON
PACKAGING OF WET CARGO

54. STANDARDS ON
PACKAGING OF CUT FLOWERS

55. CONCLUSION
The modern consumers are changing
continuously. Fresh opportunities are evolving
all the time. Technological advances in science
and technology coupled with good packaging
technologies will shape the future and continue
to meet the needs of the consumers.

56. Question
For a dual income family, after a
hard day’s work at the office,
who will go to the kitchen to
prepare dinner?
Answer
A. Husband B. Wife

57. Traditionally ……. this is what happens

59. THANK
YOU
Acknowledgement:
Jamilah Bakar
Ida Idayu
Mazlana Main
Stella Johan
Maryam Jokar
Behjat Tajeddin
Toyo Seikan