BY-RITIKA PATHAK2010BT15

Food packaging is:

Packaging for food.

It requires protection, tampering resistance, and special physical, chemical, or biological needs.

It also shows the product that is labelled to show any nutrition information on the food being consumed.

NEED OF FOOD PACKAGINGBetter containment, protection against physical,

chemical, biological and environmental factors. To aid consumers in using products, communicate,

educate about the ingredients, nutritional contents and the materials used to provide the protection

Physical barrier b/w product and environment ensuring hygiene and preventing contamination.

Prolong life of food.Safe and efficient transportation

FUNCTIONS OF FOOD PACKAGING

Physical protection - The food enclosed in the package may require protection from, among other things, shock, vibration, compression, temperature, etc.

Barrier protection - A barrier from oxygen, water vapour, dust, etc., is often required. Permeation is a critical factor in design. Some packages contain desiccants or Oxygen absorbers to help extend shelf life. Modified atmospheres or controlled atmospheres are also maintained in some food packages. Keeping the contents clean, fresh, and safe for the intended shelf life is a primary function.

Containment or agglomeration - Small items are typically grouped together in one package for reasons of efficiency. powders, and granular materials need containment.

Information transmission - Packages and labels communicate how to use, transport, recycle, or dispose of the package or product. Some types of information are required by governments.

Marketing - The packaging and labels can be used by marketers to encourage potential buyers to purchase the product. Package design has been an important and constantly evolving phenomenon for several decades. Marketing communications and graphic design are applied to the surface of the package and (in many cases) the point of sale display.

Security - Packaging can play an important role in reducing the security risks of shipment. Packages can be made with improved tamper resistance to deter tampering and also can have tamper-evident features to help indicate tampering. Packages can be engineered to help reduce the risks of package pilferage

Convenience - Packages can have features which add convenience in distribution, handling, stacking, display, sale, opening, reclosing, use, and reuse.

Portion control - Single serving packaging has a precise amount of contents to control usage. Bulk commodities (such as salt) can be divided into packages that are a more suitable size for individual households. It also aids the control of inventory: selling sealed one-litre-bottles of milk, rather than having people bring their own bottles to fill themselves.

TYPES OF FOOD PACKAGINGPackaging type Type of container Food examples

Aseptic processing Primary Liquid whole eggs

Plastic trays Primary Portion of fish

Bags Primary Potato chips

Boxes Secondary Box of Cola

Cans Primary Can of Tomato soup.

Cartons Primary Carton of eggs

Flexible packaging Primary Bagged salad

Pallets Tertiary

A series of boxes on a single pallet used to transport from the manufacturing plant to a distribution center.

Wrappers TertiaryUsed to wrap the boxes on the pallet for transport.

MATERIALS USED

Paper and Carton paper bags or carton boxes. Sealed paper bags protect sugar and flour, because

bags allow them to "breathe" as much as needed. Products packed in carton boxes (like cereal and

crackers) are usually put in a plastic bag prior to the box, for additional protection.

Also, some carton boxes are wrapped in plastic film to prevent them from getting dirty and wet (like cigarette packs and tea boxes).

PlasticThe food industry uses plastic widely for food

protection in the form of bags, films, containers and boxes.

Plastic bags allow for printing and perforation and hold food like bread, chips, cereal and many others. Cling films work for meat protection mostly.

Plastic containers contain food like mustard, yogurt, milk and juices and can have different colors.

Manufacturers employ plastic boxes to pack multiple products (ice cream, sour cream, meat, vegetables), as do people at home to store food.

FoamFoam (usually styrofoam or polyethylene foam) is a

good insulator. It becomes cups, trays and boxes. The trays combined with the cling films serve as

meat protection. Foam boxes, mostly in the fast food industry, keep

food warm for an extended time.

GlassGlass bottles and containers (jars) are mostly used

to protect liquids and sauces. They break easily, but offer good protection and

preservation and are recyclable. A paper label made of thin film lists the product

information and attaches to the glass packaging. The first attempt at preserving food for an extended

time occurred in France using glass bottles.

MetalManufacturers also pack food and beverages in

metal cans, usually made of aluminum and steel. Metal can have an airtight seal, so it is used to pack

food that needs an extra long preservation time (vegetable, fruit, fish, soup).

Bisphenol-A (BPA), sometimes used for inside coating, protects food from contamination by the metal can during the heating process to kill bacteria.

AdhesivesSome products (like fruit and vegetables) have a label

attached directly on them. The label offers information about the producer and usually

contains the internal code of the store, to be easily identified and charged.

The adhesive used for these labels comes directly in contact with the food.

It is safe and does not change the nature, substance or quality of the food.

Classification of adhesives Waterborne Adhesives Hot–melt Adhesives Solvent–borne Adhesives

Water BorneOldestThese adhesives share the general advantages of

ease and safety of handling, energy efficiency, low cost, and high strength.

Waterborne adhesives can further be classified into two categories - natural and synthetic.

Natural: starch, protein, animal glue, casein and natural rubber latex. The largest class of natural adhesive is based on starch.

Synthetic: resin emulsions, specifically polyvinyl acetate emulsions – stable suspensions of polyvinyl acetate particles in water.

Hot–melt Adhesivesfastest growinghigh-speed large-volume case and carton-sealing.applied when heated in the molten state and set to

form a bond on cooling and solidification.chief attraction is the extremely rapid rate of bond

formation, which can translate into high production rates on a packaging line.

Backbone of any hot-melt thermoplastic polymer. Although almost any thermoplastic can be used, and most have been, the most widely used material by far is the co-polymer of Ethylene and Vinyl Acetate (EVA).

Solvent – borne Adhesives:used in packaging, solvent-borne adhesives find use

in specialised applications where waterborne or hot-melt systems do not meet the technical requirements.

Solvented polyurethane adhesives are widely used in flexible packaging for the lamination of plastic films.

These multilayer film constructions find application in bags, pouches, wraps for snack food, meat and cheese packs and boil-in-bag food pouches.

Inks Used for Food Packages

Inks for External Packaging:Inks for Immediate Food Wrapping:Inks for Print in Direct Food Contact:Varnishes for Printed Matter:Latest Trends:UV and Water based Inks and Coatings:Toluene Free(alcohol/acetate solvent combination)

Universal Ink Concept:Thermochromic Inks:

BIOBASED FOOD PACKAGING MATERIALSDef:Materials derived from renewable sources

Recognized as biodegradable .

Polymers directly extracted from biomassPolysacchraidesStarch and derivativesCellulose and derivativesProteinCaseinGlutenKeratinCollagenSoy protein

Polymers produced from classical chemical synthesis from biobased monomersPolylactic acidBiobased monomers

Polymers produced directly by natural or genetically modified organismsPHA’SBacterial cellulose

Food packaging requirements

Packaging methods to prevent deterioration in food

Challenges for biobased food packagingBiodegradation of the polymeric substancesMigration of materials in the food causing changes in

the properties of the foodDifficulties in labelling of the food

LABELLING“A slip of paper, card, liner, metal for attaching to an

object and indicating its nature, owner, name, destination, etc”.

Labelling is the manual or electromechanical process of attaching the ‘label’ to the correct particular product or packaging or service.

FUNCTIONS OF LABELLING• To identify the product• Provide ingredients• Purpose/use of the products• Providing aesthetic appeal• Decoration as evidence• Child safety• Other information like maximum retail price (MRP),

Batch No, Shelf-life/Best-beforedate etc.Information is required by all the links in the packaging

chain, but the medium (i.e. the labels)

TYPES

Non-adhesive Label Materials Glue Applied: Wet glue Hot-melt glue Shrink/stretch sleeve: Formed into tube and shrunk on with heat. Formed into tube and stretched over object. Inmould: Placed in mould prior to injection or blow moulding

Pre-adhesive Label Materials Gummed – Activate with water Heat Activated – Activate with heat. Pressure Sensitive – Protective backing removed then applied with

pressure.

COMMON APPLICATIONS Back Label – Used on back of containers. Band Label – Partially wrapped around the container (does not cover the

entire container). Can Label – Used on cylindrically shaped tinplate container Die-cut Label – Label having special design Embossed Label – Label having portion raised giving a three dimensional

effect End Label – Fixed at the end of carton or used for wrapper pack. Neck Label – Used for neck of bottle Over all wrap – Used for covering entire pack Spot Label – Used to cover a smaller portion of pack Tag – Generally fixed to the container with the help of string or wire Wrap around Label – Generally covers sides and ends of the pack except

top/bottom.

BARCODESBarcodes have become an important part of the food

labeling industry, so much so that it is becoming very difficult today to find retail or warehouse labels that do not have barcodes printed upon them.

The whole idea behind barcode symbols relies upon them being capable of being read accurately at the correct point in the industrial/retail system.

Barcodes make easy purchasing in super markets, inventory control and keeping records. They are printed using inkjet printers using UV ink.

General food labelling requirementsWhere should label statements be placed on containers

and packages?Name of the foodIngredient listNet quantity of contents statementsNutritionalClaims

Environmental impactsDoes the package thickness matter?Why are packages layered?Are plastic food containers recyclable?What about disposable cups and sandwich

boxes?What about degradable plastic packages?What happens in the landfill?

SOLUTIONSREDUCERE-USE: The

Second R Reusable Packaging

RECYCLE

CANNINGCanning is a method of preserving food in which the

food contents are processed and sealed in an airtight container, providing a typical shelf life ranging from 1 year to 5 years and under specific circumstances a freeze dried canned product can last as long as 30 years and can still be safely consumed. The process was first developed as a French military discovery by Nicolas Appert in 1810. The packaging prevents microorganisms from entering and proliferating inside.

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Two Approved Methods of Canning Foods At Home

1) Boiling Water Canning (212°F)

Acid foods, i.e.- tomatoes, pickles, relishes, salsas, jams and jellies

2) Pressure Canning (at least 240°F)

Low acid foods

Mixtures of acid and low acid foods )

Types of Canning

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Headspace

• Is the space in the jar between the inside of the lid and the top of the food or it’s liquid

• Check directions for the correct headspace

* Usually:1/4” jellied fruit products1/2” fruits, tomatoes and pickles1” to 1-1/4” low acid foods

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Headspace* Too little

Food may bubble out during processingDeposit on rim may prevent sealing

* Too muchFood at the top is likely to discolor. Jar may not seal properly, as all the air may

not be forced from jar during processing

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Pressure Canners vs. CookersTo be considered a pressure canner for

USDA processes, the canner must be big enough to hold at least 4 quart-size jarsPressure cookers/saucepans with smaller

volume capacities are not recommended for use in canning

Enough heat may not be delivered during

pressurizing and the cool-down period in smaller pressure cookers/saucepans

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Pressure CannerHow it Works

Steam inside the pressurized canner circulates around the jar

Transfers heat by conduction

Food in center of jar much reach 240°F

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Pressure Canner ProcessingUse 1 inch headspace in jars.

A few products use 1-1/4”

Have 2” to 3” of water simmering or hot in canner.Hot packed jars – simmering water, 180 FRaw packed jars – warm to hot water, 140 F

Place jars on rack in canner.

Put lid on canner with weight

off or petcock open.

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Loss of PressureDrop in pressure during processing means the

sterilizing value of the process will be decreased.Underprocessing.

Foodborne illness (botulism) and/or spoilage could result.

If pressure drops below target anytime during the process time, bring the canner back up to pressure and start timing the process over, from the beginning.

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Fluctuating PressureLarge and/or quick variations in pressure

during processing may cause loss of liquid from jars.

If the variation is a drop in pressure after process has begun, it also means the process must be started over.

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• The canner must have a rack in the bottom

• Fill the about half full of water, and begin heating

• There must be enough water so the filled jars will be covered with 1 to 2 inches of water

• The temperature should be about 180°F when it is time to add your filled jars

Prepare the Canner

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Fill Jars: Part 11. Pour the hot salsa mixture

into clean, hot canning jars.

2. Use a ladle and a funnel to avoid getting salsa on the sealing surface (and prevent a big mess!)

3. Leave ½”HEADSPACE

4. Liquid should cover the salsa mixture

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Fill Jars: Part 25. Remove air bubbles and adjust headspace if

needed, leaving ½” empty. Use a plastic knife or special bubble remover tool. Do not use metal knives or spoons.

6. Wipe the rims (top surface) of the jars with a dampened clean paper towel, to make sure no food or liquid is on them. This could interfere with sealing.

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Place Lids on Jars1. Remove the pretreated lids from the warm

water2. Apply the lids to the tops of the jars.

3. Tighten the ring bands over the lids until “fingertip-tight” and snug. DO NOT over tighten and cut through the warm gasket.

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Place Jars in CannerWater Temperature should be about 180°F

(simmering)

Carefully add the jars to the canner, using a jar lifter.

Keep jars straight up; do not tilt.

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Processing

Turn the heat on high and bring the water in the canner to a full boil over the jars.

After the water is fully boiling, process the jars for the required process time.

The water must never stop boiling. If it does, return the water to a boil and start timing the process again.

After all the jars are in the canner, make sure the water is 1 to 2 inches over the tops of the jars. Place the lid on the canner.

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Removing JarsTurn off the burner.

Remove the lid, turning away from you to avoid getting steam in your face Leave the jars in the canner for 5 minutes.

Using the jar lifter, remove the jars from the canner, not tilting

Place on a thick clean towel, or plastic or wooden cutting board to cool. Do not sit the jars directly on a cool surface.

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Cooling JarsIf jar seals properly, the lid will be curved inward and

there will be a clear ringing sound when tapped.

Let jars sit undisturbed while they are cooling (between 12-24 hours).

PROCEDURES AND PREPERATIONS IN CANNINGPRELIMINARY PREPERATIONWashing and cleaningVegetables and fruitsScaled fish

Preperation for canningSorting TrimmingInspection at each step

BlanchingFillingEnsuring vacuum in containerSealingHeat processingCoolingLabeling and casing

POTENTIAL HAZARDSMigration of can components

In canning toxicology, migration is the movement of substances from the can itself into the contents. Potential toxic substances that can migrate are lead, causing lead poisoning, or bisphenol A, a potential endocrine disruptor that is an ingredient in the epoxy commonly used to coat the inner surface of cans.

Salt contentCanned food can be a major source of dietary salt

(sodium chloride). Too much salt increases the risk of health problems, including high blood pressure. Therefore, health authorities have recommended limitations of dietary sodium. Many canned products are available in low-salt and no-salt alternatives.

BotulismFoodborne botulism results from contaminated foodstuffs

in which C. botulinum spores have been allowed to germinate and produce botulism toxin, and this typically occurs in canned non-acidic food substances. C. botulinum prefers low oxygen environments, and can therefore grow in canned foods. Botulism is a rare but serious paralytic illness, leading to paralysis that typically starts with the muscles of the face and then spreads towards the limbs. In severe forms, it leads to paralysis of the breathing muscles and causes respiratory failure. In view of this life-threatening complication, all suspected cases of botulism are treated as medical emergencies, and public health officials are usually involved to prevent further cases from the same source.

PREVENTIONProper packaging keeping in mind the guidelinesProper sanitary conditionsGood manufacturing practicesStudying the activity and growth of microorganisms

using 12 D concept.

REFRENCESAncillary materials for food packaging:pdf, (google)Biobased packaging materials for food industry-by

Claus. J .WeberReusing food packaging is it safe- By M. Susan

BrewerFood and Drug Administration( www.hhs.gov)Wikipedia