SCHOOL OF BASIC SCIENCES TECHNOLOGY AND ENGINEERING

COURSE: EMPAQUES Y EMBALAJES DE ALIMENTOS

PHASE 2 - PROJECT PLANNING

DAYANA MARQUEZ MANCHEGO

TUTOR: VINCENTE ORTIZ

GROUP: 1

PROGRAM: FOOD ENGINEERING

MARZO /2023
 1.Establish the concepts and / or differences between (Maximum 4
pages)

1.Food Packaging
2. Primary, secondary and tertiary packaging

Packaging Primary Packaging secondary Packaging tertiary

Concepts Refers to any container This packaging is Also known as

or container that is in
direct contact with the
product regardless of the
consistency of the
product
(liquid, light
Solid, heavy, little or big).
external it is used to packaging, it is
group several primary responsible for
packages. simplifies protecting the
the distribution, storage product during
and presentation of the transport (land, air
product. and maritime)

It is the first layer that Several primary Groups products

Differences
surrounds the product packages are grouped with primary and
primary packaging. together secondary
Protects and maintains easier storage, Packaging
the characteristics of the handling and It is the outer layer
product transportation and the largest
Example: Example: Facilitates transport
 Can of a beer  Plastic film that and storage
 Plastic water groups water Example:
bottle bottles  Stowage
 Carton box for  Cardboard  Rigid
milk boxes to group cardboard
beer bottles boxes
 Containers
4. Types of novel food packaging exist in the market (Used Images):
Biodegradable, Active, Smart, Augmented Reality and others.

Containers Image

Active packaging:
Improves food safety by
preserving the quality of the food
and its shelf life:

There are 3 types:

Absorbent containers: they
absorb gases that intervene in the
maturation and useful life of the
food.

Emitting containers: release

substances in the food to release
antioxidant agents, antimicrobials
and additives.
Regulating containers: their
function is to control the
temperature of the products (self-
heating and self-cooling
containers).
Containers Image
Smart packaging
Its function is to help control and
minimize risks by controlling
temperature and transport time. They
are used mostly for storage in
factories. But we can also see them
in some foods.
 QR code
 Sensors
 Indications
 Identifications
Containers Image
Biodegradable plastics

Thermoplastic starch

anhydroglycosidic polymer,
has attracted considerable
attention as a
biodegradable material for
packaging.

Bioplastics from bacteria:

polyhydroxyalkanoates
(PHAs), are obtained by
bacterial fermentation.
Poly(lactic acid): polymer
made from corn starch by
lactic acid fermentation.
5. Identify the general characteristics, physical and chemical properties of the
following types of packaging material

Packaging Materials Image

Paper and cardboard: They are

cellulose-based materials, they come
from wood. They can be recycled or
biodegraded during environmental
composting
They are materials that are permeable
to gases and water vapor and have a
low tear resistance and are mainly
used for dry foods.
Synthetic plastic: They are produced
from synthetic polymers such as
polyethylene, polypropylene, polyethylene
terephthalate, polystyrene and chloride of
polyvinyl.
Its production is low cost and it has good
mechanical and barrier properties, its
properties can be modified depending on
its rigidity, color, elasticity and
degradability.
Packaging Materials Image

Biodegradable plastics:
Hydroxybutyrate or hydroxyvalerate-
based biopolymers produced in nature
through biosynthesis, that is, they
break down by the enzymatic action of
microorganisms.

Metal (Steel and aluminum): it has a

high barrier to gases and water vapor.
It can be recycled, but its energy cost
is high. It is used for the manufacture
of cans, it is resistant to high and low
temperatures.
Packaging Materials Image

Glass: it is a material that

can be recycled without
jeopardizing its mechanical
properties, but it has a high
energy cost due to glass
processing. It has a high
barrier to gases and water
vapor, but it has a very high
mass/volume ratio, which is
why it is heavy and is used
for the production of bottles
and jars.
Smart and active
packaging
They contain substances that
interact with food, prolonging
its useful life. These
substances absorb oxygen
and ethylene, preventing the
emission of carbon dioxide,
which regulate the amount of
water, antioxidant and
antibacterial substances.
 Linked in (2020). EMPAQUE PRIMARIO, SECUNDARIO Y TERCIARIO.
Disponible en: https://es.linkedin.com/pulse/empaque-primario-secundario-
y-terciario-conmersa-sa-de-cv
 Ar Racking. (2021). Embalaje primario, secundario y terciario: Tipos y sus
funciones. Disponible en:
https://www.ar-racking.com/co/actualidad/blog/soluciones-de-almacenaje-
4/embalaje-primario-secundario-y-terciario-tipos-y-sus-funciones
 Ministerio de Salud. (2012). RESOLUCION 683 DE 2012. Disponible en:
https://www.minsalud.gov.co/sites/rid/Lists/BibliotecaDigital/RIDE/DE/DIJ/
resolucion-0683-de-2012.pdf
 Gonzalo Delgado. (2021). Así funcionan los nuevos envases inteligentes y
activos para los alimentos. Disponible en:
https://www.consumer.es/seguridad-alimentaria/envases-inteligentes-
alimentos.html
 Carlos Juárez. (2023). Bioplástico en envase alimentario, última tendencia
de la industria. Disponible en: https://thefoodtech.com/insumos-para-
empaque/bioplastico-en-envase-alimentario-ultima-tendencia-de-la-
industria/
 Juan Ospina. (2015). Fundamentos de envases y embalajes: disponible en:
https://repositorio.sena.edu.co/bitstream/handle/11404/2526/fundamentos_e
nvases_;jsessionid=02AA5EBBE461029A2315FB203F3D505E?
sequence=1
 Halina Kaczmarek. (2003). Materiales para el envasado de alimentos.
Clasificación incluyendo materiales biodegradables. Disponible en:
http://www.guiaenvase.com/bases/guiaenvase.nsf/0/950B6ED17881D76EC1256F
250063FAD0/$FILE/Article%20Materials%20_NCU_%20Spanish%20.pdf?
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