PPT_Packaging container for fresh fruits & Vegetables

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Packaging Containers for Processed Fruits & Vegetables :

Packaging Containers for Processed Fruits & Vegetables Sakharam Kale Scientist (AS&EM) HCP Division, CIPHET, Abohar

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Food Packaging Food packaging is defined as a mean or system by which a fresh produce or processed product will reach from the production center to the ultimate consumer in safe and sound condition at an affordable price.

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Two main functions of packaging are : To assemble the produce into convenient units for handling. To protect the produce during distribution, storage and marketing. Functions of packaging

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Protection and preservation Containment Waste reduction Marketing Information Traceability Convenience Tamper indication etc. Specific Functions of packaging

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Non-toxic and compatible with the specific foods Sanitary protection Moisture and fat protection Gas and odor protection Light protection Resistance to impact Transparency Tamper-proof Ease of opening Pouring features Reseal features Ease of disposal Size, shape, weight limitations Appearance, printability Low cost Special features Features of Packaging material

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P rimary containers are those containers which directly come in contact with food whereas secondary containers do not have direct contact with food materials. Some of the foods like milk, juices and fruit concentrates are generally filled into primary containers such as plastic liners which are further packaged within protective cartons or drums called secondary containers. Tertiary containers are generally used during shipping. They are used to unitize the secondary containers. Examples of such packaging containers are wooden boxes, drum, cartons etc.

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1. Basket made of woven strips of leaves, bamboo, plastic etc. 2. Sacks: flexible, made of plastic or jute. i) Bags: small size sacks ii) Nets: sacks made of open mesh 3. Wooden crates 4. Fibreboard boxes i) Solid fibreboard boxes ii) Corrugated fibreboard boxes 5. Plastic crates 6. Biodegradable plastics 7. New innovations in packaging of fruits, vegetables and root crops 8. Pallet boxes and shipping containers Packaging material for fresh produce

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Packaging material for processed products is of several types: Wood Glass containers Metal cans Aluminium foil Plastic materials Paper & paperboard Packaging material for processed foods

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Plain paper is not used to protect foods for long periods because it has poor barrier properties and is not heat sealable. When used as primary packaging (i.e. in contact with food), paper is always treated, coated, laminated or impregnated with materials such as waxes, resins or lacquers to improve functional and protective properties. Types of Paper: Kraft paper - package flour, sugar and dried fruits and vegetables. Sulphite paper- packaging biscuits and confectionary Greaseproof - used to wrap snack foods, cookies, candy bars and other oily foods Glassine - used as a liner for biscuits, cooking fats, fast foods and baked goods Parchment paper- used to package fats such as butter and lard Paper

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Paperboard It is commonly used to make containers for shipping (secondary and tertiary packaging) - such as boxes, cartons and trays and seldom used for direct food contact. Types of paperboard: White board: White board is typically used as the inner layer of a carton. It is the only form of paperboard recommended for direct food contact. Solid board: used to package fruit juices and soft drinks. Chipboard: it unsuitable for direct contact with food. Chipboard is used to make the outer layers of cartons for foods. Fibreboard: Fibreboard’s resistance to impact abrasion and crushing damage makes it widely used for shipping bulk food and case packing of retail food products . Paper laminates: dried products such as soups, herbs etc.

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Plastics Advantages of using plastics Plastics can be made into sheets, shapes, structures thereby offering considerable design flexibility. They can be formed like pots, jars, bottles, pouches, sheets etc. Plastics are chemically inert/resistant, inexpensive and lightweight with a wide range of physical and optical properties . Many plastics are heat sealable, easy to print and can be integrated into production processes where the package is formed, filled and sealed in the same production line. Disadvantage of using plastics Variable permeability to light, gases, vapours and low molecular weight molecules.

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Major classes of Plastics There are two major categories of plastics i.e. thermosets and thermoplastics. Thermosets are polymers that solidify or set irreversibly when heated and cannot be remoulded. They are not in use in food packaging applications. Thermoplastics are polymers that soften upon exposure to heat and return to their original condition at room temperature. -Thermoplastics can easily be shaped and moulded into various products such as bottles, jugs and plastic films and hence they are ideal for packaging processed fruits and vegetables. -Virtually all thermoplastics are recyclable. Bottle Pouch Pot Jar

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Multiple types of plastics are being used as materials for packaging of food, including polyolefin, polyester, polyvinyl chloride, polyvinylidene chloride, polystyrene, polyamide, and ethylene vinyl alcohol. Although more than 30 types of plastics have been used as packaging materials, polyolefin and polyester are the most common. Polyolefin : It is a collective term for polyethylene (PE) and polypropylene (PP). The two most widely used plastics in the packaging of processed fruits and vegetables. PE & PP possess combination of properties like flexibility, strength, lightness, stability, moisture and chemical resistance and easy process ability . They can be recycled and reused. Polyesters : Polyethylene terephthalate (PET), polycarbonate, and polyethylene naphthalate (PEN) are polyesters. The most commonly used polyester in food packaging is PET.

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PET : Mainly used for beverages and mineral waters. Eg . carbonated drinks. The three major packaging applications of PET are containers (bottles, jars and tubs), S emi rigid sheets for thermoforming (trays and blisters) Thin-oriented films (bags and snack food wrappers ). Polycarbonate: It is mainly used as a replacement for glass in items such as large returnable/refillable water bottle sand sterilizable baby bottles . PEN: It has barrier properties for carbon dioxide, oxygen and water vapours & are superior to those of PET. PEN provides protection against transfer of flavours and odours. It is well suited for manufacturing of bottles for beverages such as beer.

Food Preservation Techniques and Packaging:

Food Preservation Techniques and Packaging

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Contd..

Packaging material for major food products:

Packaging material for major food products

Contd..:

Contd..

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Conclusions Packaging of processed fruits and vegetables is an essential part of processing - ensures the safety and maintains value of food. Processing of fruits and vegetables without packaging has no meaning. It is essential for food processor and related person to know packaging systems. Proper understanding of packaging materials/containers used for processed fruits and vegetables will help food processor to choose appropriate packaging system thereby reducing the losses.

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Thank You

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