PHM Module 6

• WHAT IS PACKAGING ?
A coordinated system of preparing goods

for transport, distribution, storage, retailing and end use. An
essential tool in product protection, distribution, marketing &
consumer satisfaction. PACKAGING INVOLVES BASIC 2 AREAS:
1)marketing: -package provides information about the product -
promotes the product through attractive graphics -attracts
attention of the customer. -acts as a silent salesman 2)logistics:
a means of ensuring safe delivery to the ultimate, in sound
condition at minimum cost. IMPORTANCE AND ROLE OF
PACKAGING: PACKAGING PLAYS A VITAL ROLE FOR: -food
preservation -protection during storage, -handling,
transportation and distribution. -a symbol of value addition -a
conveyor of convenience to customer -an instrument or tool for
marketing. FUNCTIONS OF PACKAGES DENOTED BY 3P : P –
PRESERVATION P –PROTECTION P –PRESENTATION
REQUIREMENT OF A PROCESSED FOOD PACKAGE : HEAT
RESISTANCE- -should withstand high filling temperatures •HEAT
TRANSMISSION- -should be capable of : fast heat transfer, both
while heating and cooling •SEAL INTEGRITY- -should be able to
achieve and maintain perfect seals and prevent contamination
from air, moisture and micro –organisms •the packaging should
not contaminate the product. * STRONG BUT LIGHT WEIGHT --to
withstand handling and storage hazards compatibility with the
product •resistance to sunlight, storage temperature and
atmospheric humidity •prevention of microbiological and
chemical contamination •retention of the product quality
including nutritional values •must be economical and safe to
manufacture and distribute •the package must fulfil the
marketing requirements also. 6-P ELEMENTS FOR CONSUMER
PRODUCTS: Packaging, Protection, Preservation, Price, Profit,
Presentation, Promotion. ADVANTAGES OF PACKING: protects
from vagaries of climate, deliver goods in fresh condition, retain
the storage life, in addition, it also provide as a medium for
communications & advertisements & thus ensures sales, reduces
waste due to mishandling, improper storage and transportation,
assured about right quantity and quality foods. Linkage between
production and marketing. An instrument for marketing. Last
output for production but first input for marketing. Acts as a
silent salesman. BASIC REQUIREMENTS OF PACKAGE: Easy To
Open. Easy To Close. To Dispose Off. Easy To Dispense. Easy To
Handle. Easy To Identify. Easy To Recycle. Pilfer proof. Easy To
Print On The Package. Should Have Good Impact Resistance.
Economic And Safe. Easy To Display. Convenience In Size And
Shape. Instruct. Eye--Appeal. METHODS OF FOOD PACKAGING :
1.heat treatment 2.cold storing or freezing 3.reduction of water
activity 4.preserving by means of additives 5.control of the
packaging atmosphere 6.fermentation. ASEPTIC PACKAGING :
The food material is heated rapidly in a heat exchanger held for
sufficient time to achieve commercial sterility and then cooled
before filling into a decontaminated container within an aseptic
zone. -It is critical that all food contact surfaces are sterilized
before in order to avoid infection -Ultra high temperature milk
and pasteurized juices were among the first commercially
successful to be sold in flexible or semi rigid packaging such as
plastics, aluminum foil, paper board etc -Now a days it has
become alternative for metal cans and glass jars -Soups ,sauces,
and ready meals are aseptically packed for regular use. MAP,
CAP AND VACCUM PACKAGING : The food material is heated
rapidly in a heat exchanger held for sufficient time to achieve
commercial sterility and then cooled before filling into a
decontaminated container within an aseptic zone. -It is critical
that all food contact surfaces are sterilized before in order to
avoid infection -Ultra high temperature milk and pasteurized
juices were among the first commercially successful to be sold in
flexible or semi rigid packaging such as plastics, aluminum foil,
paper board etc -Now a days it has become alternative for metal
cans and glass jars -Soups ,sauces, and ready meals are
aseptically packed for regular use. Equilibrium Modified
Atmosphere (EMA)—It is highly suitable for fruits and
vegetables..Here either the pack is flushed with the required gas
mix or the produce is sealed within the pack with the
modification to the atmosphere..The subsequent respiration of
produce and the gas permeability of the packaging allow an
equilibrium –modified atmosphere to be reached. Vacuum
Packaging --Food is placed in a pack of low oxygen
permeability ,air is evacuated and the package sealed .The
gaseous atmosphere of the vacuum package is likely to change
during storage[from metabolism of product] and therefore the
atmosphere becomes modified. Oxygen, Nitrogen, and carbon
di- oxide are the three major gases commercially used in MAP.
Hence MAP with Oxegen,CO2,and N2 combinations suitable for
each food material have to be worked out based on the moisture
content ,storage temperature etc and practiced for day to day
use. EDIBLE PACKAGING : An edible film or coating is defined as
a thin continuous layer of edible material formed on, placed on,
or between the food or food components. -Package is an
integral part of the food ,which can be eaten as a part of the
whole food product. -Selection of material for use is based on
properties to act as barrier to moisture and gases, mechanical
strength, resistance to microbial growth -The type of materials
used are lipids[grp of fat like substance including fatty acids, oils
waxes etc] proteins, and poly saccharides or a combination of
any two or all. -Lipid coating reduce weight losses due to
dehydration during storage by 40-70 % -R&D effort is required
to develop edible films and coatings which have good
performance beside being economical. CHARACTERISTICS OF
TETRAPACK: Higher degree of safety, hygiene and nutrient
retention in food. -Preserving taste and freshness. -Can be kept
for months with no need for refrigeration or preservatives. -
Filled package weight is 97% of Product and only 03 % of
Packaging material. -A good example of resource efficiency is its
light weight. PACKAGING THAT PRESERVES FOOD: Aseptic
packaging: is used with tetrapaks. Sterilized food is put into a
sterilized tetrapak in sterilized conditions so that no bacteria is
present. Food can be stored in these tetrapaks for up to six
months. Vacuum packaging: is used with plastic packaging and
has been around for many years. All the air is removed from the
package and the food is kept in anaerobic conditions (without
oxygen). Examples of foods packaged in this way are bacon,
smoked fish and coffee. Modified atmosphere packaging (MAP):
is also used with plastic packaging. Air is flushed out of the
package and replaced with another gas before it is quickly
sealed.

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• WHAT IS PACKAGING ?

A coordinated system of preparing goods

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