GUESS THE WORD

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Presented by Rian Mae Roferos

Food Packaging
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INTRODUCTION
A necessary aid to protect processed and
preserved food from deterioration is packaging.
While there are functions of food packaging, the
most significant is protective function. It enables
the product to attain its maximum shelf life by
providing a physical barrier between the food
product and the external environment thereby
ensuring hygiene and reducing the risk of product
wastage due to contamination.
 THE ROLES OF FOOD PACKAGING
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FUNCTION RATIONALE

Provides barrier between food and

environment preventing entry of
1. Protect contents and microorganisms, oxygen that causes
deterioration, and odors from other
extends shelf life
materials.
Reduce mechanical damage during handling.
2. Optimize safety and Prevent post process contamination.
quality Shows evidence of tampering.

3. Facilities handling Easy to transport and store

) ) ) ) ) ) ) ) ) Easy to open and reseal. Reduce
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4. Convenience of use and
household waste; only edible
reuse
portion are in the package
Package are labeled with the name of
5. Identification and description the product, the ingredient used and
of content other information about product such
as nutritional contents.

6. Provide instructions for Tells consumer how to safely

use handle the product.

Promote contents and brand

7. Marketing tool
identification
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CLASSIFICATION OF
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PACKAGING
Packaging may be classified into
primary, secondary and tertiary
according to basic function.
Primary package is the package
that is in direct with the food
and is the packaging that we
are most concerned about.
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Unprocessed foods are provided with efficient primary containers by

nature, such as husk of coconut, peel of pomelo, shell of eggs and the like. In
packaging these unprocessed products, we generally need only a
secondary outer box, wrap, or drum to hold units together and give gross
protection.
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Processed food, on the
other hand like, beverage,
ham and bacon, smoked
fish, canned sardines,
sauces and fruit
concentrates often will be The secondary containers be the
filled into primary carton box that contains several of
the primary packs. The tertiary pack
containers such as plastic
package may be the shipping
pouches, bottles, tin cans, package containing several units of
aluminum cans, etc. the secondary package.
) ) ) ) ) ) ) ) ) REQUIRED PROPERTIES FOR PACKAGING
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For packaging to carry out its function, the material used
should have most of the following characteristics:

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1. non-toxic and compatible with 8. tamper-proof
the specific foods it contains 9. ease of opening
2. sanitary protection 10. pouring features
3. moisture and fat protection 11. reseal features
4. gas and odor protection 12. ease of recycling/disposal
5. light protection 13. size, shape, weight limitations
6. resistance to impact 14. uniformly for bulk packaging
7. transparency 15. appearance, printability
16. low cost
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HERMETIC SEAL
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For protection, a very consideration is its ability to

provide hermetic seal. The term hermetic means the
container is impervious to bacteria, yeasts, moulds, and
dirt from dust and other sources. A hermetic seal will also
provide protection from moisture gain or loss, and from
oxygen pickup from the atmosphere.
) ) ) ) ) ) ) ) ) The most common hermetic containers are
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rigid metal cans and glass bottles, although
defective seams can make them non-
hermetic. With very rare exceptions flexible
packages (plastics and laminates) are not
truly hermetic for one or more of the
following reasons:

1. thin flexible films, generally are not completely gas and moisture impermeable
although the rates of gas and moisture transfer may be exceptionally slow;
2. the seals are generally good but often imperfect;
3. and, even where film materials may be gas and moisture impermeable, such
as plastics that are aluminum foil-laminated, flexing of packages and pouches
easily leads to pinholes and crease holes.
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GLASS CONTAINERS

are hermetic provided the lids

are tight. Lids will have inside
rings of plastics or cork. Many
glass containers are vacuum
packed and the tightness of the
cover will be augmented by the
differential of atmospheric
pressure pushing dwon the cover.
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PACKAGING MATERIALS
The most common types of material used for food packaging
are paper, fibreboard, plastic, glass, steel, aluminum and
mixed materials.
 PAPER PACKAGING
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When used for food packaging,

paper is coated or impregnated with
such materials as waxes, resins,
lacquers, plastics, and laminations of
aluminum to improve moisture and
gas impermeability, flexibility, tear
resistance, burst strength, wet
strength, grease resistance,
sealability, appearance, printability,
etc.
) ) ) ) ) ) ) ) ) SOME OF THE PAPER PACKAGING MATERIALS USED:
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KRAFT PAPER PARCHMENT PAPER

is the brown unbleached heavy duty
is paper pulp that had been treated
paper commonly used for bags and
with acid causing a modification in
as loose wrapper for bread bought
the cellulose to give the material wet
from bakeries and peanuts. It is
strength and water and oil resistance.
seldom used for processed foods as
a primary container.
) ) ) ) ) ) ) ) ) SOME OF THE PAPER PACKAGING MATERIALS USED:
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GLASSINE-TYPE PAPERS PAPER LAMINATED

are characterized by long wood pulp with plastic materials.
fibers which impart increased
physical strength;
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The main use of paper in food packaging is as

secondary packaging, especially as carton boxes.
Laminated paper is also used for baked products
such as biscuits, cakes and cup cakes.
 GLASS CONTAINERS
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As a food package, glass is chemically

inert. It is the metal closure that has
problems of corrosion and reactivity with
acidic foods. The major disadvantage of
glass is its susceptibility to breakage,
which may be due to internal pressure,
impact, or thermal shock. This limitation
can be minimized by proper matching of
the container to its intended use and
better handling practices.
) ) ) ) ) ) ) ) ) Older types of glass containers were thick
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and heavy. These heavier glass jars were
less likely to break from internal pressure,
but were more susceptible to both
thermal shock and impact breakage.

Breakage due to thermal shock is avoided

by minimizing temperature differences
between the inside and outside of glass
containers whenever possible. (should not
exceed 44°C or 80°F)
) ) ) ) ) ) ) ) ) Despite the above disadvantage of glass, it is the container of choice for many
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heat processed food such as baby foods, fruit preserves, beverages and fish
products. Advantages of glass are the following:

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1. they do not react to food content
2. they are transparent, customers
can see the food they are buying
3. glass can be manufactured in
various shapes (regular and
fancy) and sizes (mini bottles to
carboys), and color
4. they are reusable
5. can be manually sealed,
eliminating the need for a special
sealing machine, which is usually
expensive for small scale processors
6. can accommodate various types
of closures, suitable for various types
of products
a. metal caps c. corks
b. plastic caps d. aluminum caps
) ) ) ) ) ) ) ) ) TIN CAN/TINPLATE
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The “tin can” is a container made of
tinplate and is what is popular known as
can. It is rigid and impervious material,
consisting of a thin sheet of low carbon
steel coated on both sides with a very
thin layer of tin.
The major advantage of tin cans is its
For heat processed food, tin cans and durability particularly the fact that it
glass share a long history of use but does not break. It is resistant to thermal
more heat processed food are packed and impact shock thus lends itself to high
in tin cans than glass. speed high volume operations.
 Tins is not completely resistant to corrosion but its rate of reaction with many
) ) ) ) ) ) ) ) ) food materials is considerably slower than that of steel. The effectiveness of a tin
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coating depends on:

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1. its thickness which may
vary from about 0.5 to 2.0 4. the composition of
µm (20 to 80 x 10 -6 in.); the underlying steel
2. the uniformity of this base plate;
thickness;
5. the type of food, and
3. the method of applying the
tin which primarily involves
6. processing factors.
electrolytic plating;
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Many canned food including corned beef, tomato

products and evaporated milk actually owe their
characteristics flavors to a small about of dissolved tin,
without which these products would have an
unfamiliar taste. However, if the reaction between the
food and tin is considered unfavorably such as the
blackening of the food like corn due to sulfur
compounds, lacquer is recommended.
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TYPES OF LACQUER

Coating Product type Property

R enamel Beets, cherries, high Protects natural

(oleoresinous) colored pigments
C enamel ( oleoresinous Corn, peas, poultry, Prevents black sulphide
with zinc oxide) seafoods discoloration

Acid foods, high fat food Acid resistant and good

Epoxy
adhesion
Chemically stable, low
Phenolic Seafood, milk
permeability to sulphide
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The coatings not only protect the metal from

corrosion by food constituents but also protect
the foods from metal contamination, which can
produce off color and flavor depending upon the
specific food.
) ) ) ) ) ) ) ) ) PLASTIC FILMS AND FOILS
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Films and foils have different

values for moisture and gas
permeability, strength,
elasticity, inflammability and
resistance to microbial and
insect penetration. Many of
these characteristics depend
upon the film’s thickness.
) ) ) ) ) ) ) ) ) Two commonly used films are cellophane
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and polyethylene.

Cellophane paper can be used for

packing of dried products, mainly for
dried fruit leathers.

Polyethylene sheets have a variety of

uses. They are flexible, transparent and
have a perfect resistance to low
temperatures, is impermeable to water
vapor and can be easily heat-seales.
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AND THAT’S THE END OF MY

PRESENTATION!

Thank You