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Food Packaging

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Secondary - an outer box, case or wrapper that holds & protects primary containers. ... Examples include sausage casings, gelatin, wax, gum arabic, starch coatings, ... – PowerPoint PPT presentation

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Title: Food Packaging


1
Food Packaging
  • General requirements
  • Nontoxic
  • Prevent contamination from microorganisms
    environmental toxicants
  • Barrier to moisture, oxygen, UV light odors
  • Provide resistance to physical damage
  • Be transparent

2
Food Packaging
  • Be tamper-resistant or tamper-evident
  • Easy to open
  • Have dispensing resealing features
  • Be disposed of easily
  • Meet size, shape weight requirements
  • Have appearance, printability features
  • Have low cost
  • Be compatible with food

3
Types of containers
  • Primary - comes into direct contact with food
    (e.g., can or jar).
  • Secondary - an outer box, case or wrapper that
    holds protects primary containers.
  • Tertiary - group several secondary cartons
    together into pallet loads or shipping units.

4
Form-fill-seal packaging
  • Formed in-line by assembly from roll stock or
    flat blanks just ahead of the filling operation
    in the food-handling line a very efficient
    process, especially with flexible containers.
  • Flexible materials (in form of roll stock) adapt
    well to high-speed manipulations and variations
    in size and form, e.g., milk containers.

5
Hermetic closure
  • A container that is sealed completely against the
    entrance of gases and vapors, as well as
    microorganisms, liquids, dust, etc.
  • Essential for vacuum and pressure packaging
  • Examples include metal cans and bottles
  • Flexible packages are rarely hermetic.

6
Metal
  • Steel alloys used for tin cans
  • Example Baseplate steel coated with thin layers
    of chromium followed by chromium oxide and then
    an organic coating compatible with the food.
  • Steel alloys vary according to their resistance
    to corrosion that is directly related to the
    level of acidity in the food.
  • Larger cans use thicker plate, higher grade of
    tempered steel horizontal ribbing for strength.

7
Metal
  • Aluminum
  • Advantages lightweight, resistant to atmospheric
    corrosion shaped and formed easily.
  • Disadvantages limited use in cans for retorted
    foods due to lack of structural strength.
  • For carbonated beverages, the internal pressure
    gives rigidity to the can, ease of scoring
    makes for easy opening.
  • Enamel coatings used to avoid undesirable
    reactions.

8
Metal
  • Aluminum foil
  • Good barrier to oxygen and water vapor, but foil
    is very fragile.
  • Often laminated to paper or plastic films for
    strength.
  • Aluminum is a relatively expensive metal
    recycling is common.
  • Like aluminum cans, foil is often coated with
    enamel to avoid undesirable color flavor
    reactions depending on the specific food.

9
Metal cans
  • Three-piece cans have a cylindrical body and two
    end pieces (lids).
  • Two-piece cans made from one single body and one
    lid (they lack side seams).
  • No need for solder (a tin-lead alloy) which is a
    big plus.
  • Aluminum beverage cans are two-piece cans.

10
Glass
  • Chemically inert, an absolute barrier to oxygen
    and water vapor.
  • However, it breaks, is heavy large amounts of
    energy required in manufacture.
  • Mixture of sand (silicon dioxide), soda ash,
    limestone and other materials heat to 1500C.
  • Coatings of special waxes and silicones used to
    lessen impact breakage and improve appearance.

11
Paper, paperboard fiberboard
  • Paper - thin, used for bags wraps.
  • Paperboard - thicker, more rigid, used to make
    single-layer cartons.
  • Fiberboard - combined layers of paperboard used
    for secondary shipping cartons also referred to
    as corrugated paperboard.
  • Paper that comes in contact with food must meet
    FDA standards for chemical purity.

12
Paper products for packaging
  • In primary containers, most paper products are
    treated, coated or laminated.
  • Paper source is wood pulp and reprocessed waste
    paper (unless sanitary virgin pulp specified).
  • Paper often bleached, coated or impregnated with
    waxes, resins, lacquers, plastics or laminations
    of aluminum foil.
  • Additives used to increase flexibility, tear
    resistance, wet strength, grease resistance,
    printability, sealability, barrier properties,
    etc.

13
Plastics
  • Polymers of gt100,000 molecular weight.
  • Thermoplastic polymers can be melted and reformed
    repeatedly.
  • Only about 20 polymers are used in food
    packaging however, these are combined in various
    ways to produce common packaging materials (e.g.,
    copolymers ionomers - which are carboxylated
    polyethylene derivatives).

14
Plastics
  • Most important ones used
  • Cellulose acetate (type of cellophane)
  • Polyamide (Nylon)
  • Polyesters (PET Mylar)
  • Polyethylene (very good water vapor barrier)
  • Polypropylene (very high endurance to folding)
  • Polystyrene (very good resistance to acids)
  • Polyvinylidene chloride (Saran)
  • Polyvinyl chloride (PVC)

15
Laminates
  • Multilayers of different materials used to obtain
    the best desired packaging features for example,
    the heat sealability of plastics, the barrier
    properties of aluminum foils the strength of
    paper layers.
  • Some laminates contain up to eight layers to
    package a particular product.

16
Laminates
  • An example of a multilaminate used to package a
    quality instant tea mix (going from outside-in)
  • High quality paper exterior that is printable.
  • Polyethylene layer to serve as adhesive for next
    layer.
  • Layer of aluminum foil to serve as gas barrier.
  • Polyethylene liner to provide a thermoplastic
    material for heat-sealing packages inner layer.

17
Retortable pouches
  • Flexible cans - use of 3-ply laminates to make
    pouches for low-acid foods that withstand the
    retorting process.
  • As compared to cans and jars
  • Shorter retort times for higher quality products
    and energy savings, lighter weight, compactness,
    easier opening and disposal.
  • Higher cost, used primarily by U.S. military.

18
Edible films
  • Used for centuries.
  • Examples include sausage casings, gelatin, wax,
    gum arabic, starch coatings, food films produced
    from starch, zein casein.
  • Used to encapsulate, to prevent loss of volatiles
    or moisture, to prevent undesirable reactions, to
    prevent mold growth on FV.

19
Microwave oven packaging
  • In addition to normal requirements, must be
    transparent to microwaves and able to withstand
    temperatures generated in microwave ovens.
  • Plastics such as polyester and Nylon used.
  • For surface browning, packaging containing very
    small aluminum particles (susceptors) that get
    hot during microwaving.

20
Packaging Environmental issues
  • Packaging of all forms makes 33 of the
    disposable solid waste in U.S., most is paper.
  • Food use makes up 50 of all packaging.
  • Usually packaging materials go to a landfill.
  • Recycling (issues of contaminants) biodegradable
    packaging incineration.
  • Packaging industry is one of the largest U.S.
    industries half of packaging used for foods.
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