food packaging

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food packaging

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Amity University Rajasthan : 

Amity University Rajasthan Sameer gupta B.TECH-ECE III General Information on Food packaging By:- 1

The purpose of packaging : 

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. The purpose of packaging 2

Labelling : 

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. Labelling 3

Packaging design : 

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?) Packaging design 4

Different types of packaging system : 

Food cans Paper, board and foil Plastics Cellulose films Glass Different types of packaging system 5

Functions of food packaging : 

Barrier protection  Containment or agglomeration Information transmission Marketing  Security Convenience  Portion control Physical protection Functions of food packaging 6

Different types of packaging system : 

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. Different types of packaging system 7

Different types of packaging system : 

Different types of packaging system 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. 8

Functions of food packaging : 

Functions of food packaging 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 9

Food machine : 

Food machine 10

Bibliography : 

www.en.wikipedia.org/wiki/Food_packaging www.foodafactoflife.org.uk www.nutrition.org.uk www.foodafactoflife.org.uk Bibliography 11

Slide 12: 

THANK YOU to  Prof.Roughangiz Hayati Dahiya 12

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