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Amity University Rajasthan

Sameer guptaB.TECH-ECE III

General Information on Food packaging

By:-

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The aims of packaging include:• prevent physical damage, e.g. from knocking, shaking or crushing;• prevent contamination from micro-organisms, pollution or vermin;• protect against dehydration or dampness;• keep the product in peak condition;• help to increase a products’ shelf life.

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Packaging is also designed to be visually stimulating and provide information about the product to help the customer.

The information supplied must cover:• the name of the food;• the weight/volume (metric) (unless under 5g);• the list of ingredients in descending order of weight;• how the food should be stored, where appropriate;• the date when the food should be eaten;• genetically modified ingredients or allergens;• the name and address of manufacturer or distributor.

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When designing packaging it is important to consider the following:• Is it easy to handle and open?• Is it a convenient shape, so it is easy to stack?• Which colours will be used on the packaging?• What size of print should be used?(Can consumers read it easily?)• Will it be economical to produce?• What about environmental considerations? (Will it be recyclable or does it make minimum use of natural resources?)

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Food cans Paper, board and foil Plastics Cellulose films Glass

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Barrier protection  Containment or agglomeration Information transmission Marketing  Security Convenience  Portion control Physical protection

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Cold Preservation Refrigeration slows down the biological,

chemical, and physical reactions that shorten the shelf life of food.

For safety purposes, refrigerators should be kept between just above freezing to no more than 40°F (4°C).

All perishable foods should be refrigerated as soon as possible, preferably during transport, to prevent bacteria from multiplying.

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Cold Preservation Freezing makes water unavailable to

microorganisms. The chemical and physical reactions

leading to deterioration are slowed by freezing.

Rancid: The breakdown of the polyunsaturated fatty acids in fats that results in disagreeable odors and flavors.

Freezer burn: White or grayish patches on frozen food caused by water evaporating into the package’s air spaces.

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Pasteurization: A food preservation process that heats liquids to 160°F (71°C) for 15 seconds, or 143°F (62°C) for 30 minutes, in order to kill bacteria, yeasts, and molds.

Heat

Preservation

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Food machine

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www.en.wikipedia.org/wiki/Food_packagingwww.foodafactoflife.org.ukwww.nutrition.org.uk

www.foodafactoflife.org.uk

Bibliography

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THANK YOUto

 Prof.Roughangiz Hayati Dahiya