Food PPT

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BY-

RITIKA PATHAK
2010BT15
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 PACKAGING
Better 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 PACKAGING
Packaging 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

A series of boxes on a single


pallet used to transport from the
Pallets Tertiary
manufacturing plant to a
distribution center.

Used to wrap the boxes on the


Wrappers Tertiary
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).
Plastic
The 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.
Foam
Foam (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.
Glass
Glass 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.
Metal
Manufacturers 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.
Adhesives
Some 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 Borne
Oldest
These 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 Adhesives
fastest growing
high-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
MATERIALS
Def:Materials derived from renewable sources
Recognized as biodegradable .
Polymers directly extracted from
biomass
Polysacchraides
Starch and derivatives
Cellulose and derivatives
Protein
Casein
Gluten
Keratin
Collagen
Soy protein
Polymers produced from classical chemical
synthesis from biobased monomers
Polylactic acid
Biobased monomers
Polymers produced directly by natural or
genetically modified organisms
PHA’S
Bacterial cellulose
Food packaging requirements
Packaging methods to prevent
deterioration in food
Challenges for biobased food
packaging
Biodegradation of the polymeric substances
Migration of materials in the food causing changes in
the properties of the food
Difficulties 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.
BARCODES
Barcodes 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 requirements
Where should label statements be placed on containers
and packages?
Name of the food
Ingredient list
Net quantity of contents statements
Nutritional
Claims
Environmental impacts
Does 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?
SOLUTIONS
REDUCE
RE-USE: The
Second R
Reusable
Packaging
RECYCLE
CANNING
Canning 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.
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 )

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Types of Canning
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 products
1/2” fruits, tomatoes and pickles
1” to 1-1/4” low acid foods

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Headspace
* Too little
Food may bubble out during processing
Deposit on rim may prevent sealing

* Too much
Food 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. Cookers
To be considered a pressure canner for
USDA processes, the canner must be
big enough to hold at least 4 quart-size
jars
Pressure 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 Canner
How 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 Processing
Use 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 F
 Raw 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 Pressure
Drop 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 Pressure
Large 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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Prepare the Canner
• 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

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Fill Jars: Part 1
1. 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 2
5. 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 Jars
1. Remove the pretreated lids from the warm
water
2. 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 Canner
Water 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
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.

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.
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Removing Jars
Turn 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 Jars
If 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).

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PROCEDURES AND PREPERATIONS
IN CANNING
PRELIMINARY PREPERATION
Washing and cleaning
Vegetables and fruits
Scaled fish
Preperation for canning
Sorting
Trimming
Inspection at each step
Blanching
Filling
Ensuring vacuum in container
Sealing
Heat processing
Cooling
Labeling and casing
POTENTIAL HAZARDS
Migration 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 content
Canned 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.
Botulism
Foodborne 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.
PREVENTION
Proper packaging keeping in mind the guidelines
Proper sanitary conditions
Good manufacturing practices
Studying the activity and growth of microorganisms
using 12 D concept.
REFRENCES
Ancillary materials for food packaging:pdf, (google)
Biobased packaging materials for food industry-by
Claus. J .Weber
Reusing food packaging is it safe- By M. Susan
Brewer
Food and Drug Administration( www.hhs.gov)
Wikipedia

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