04/27/2023

FOOD PACKAGING

LECTURE

ON

SELECTION CRITERIALS FOR PACKAGING MATERIALS

AND

ATTRIBUTES OF PACKAGING IN FOOD INDUSTRY 1

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CRITERIA FOR SELECTING PACKAGING

MATERIALS FOR FOOD
Packaging provides quality and quantity environment; preserving the quality of food. It
assurance besides creating hygienic is one of the most important parameters that
environment for food product. It offers sale the product and also a communication
security through tamper proof designs and device to provide detailed information about
contributes to the product image through the product like, contents, ingredients,
structural and graphical design. Food safety is notional values, cooking instruction,
permanent importance as package products packaging and expiry dates, etc. generally
against biological, chemical and distribution packaging material s are lighter in weight,
damages. The primary objective or packaging easier to open, reseal and store, ensure safe
is to protect the contents during storage, transport and distribution, protect the product
transportation and distribution against from adverse effects such as heat, cold,
deterioration. It may be physical, chemical or moisture, etc.
biological. Generally packaging material s are
lighter in weight, easier to open, reseal and
store, ensure safe transport and distribution,
protect the product from adverse effects such
as heat, cold, moisture, etc.
Packaging of food serves many purposes such

as providing effective protection to package

foods against external contamination from 2

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The following are some of the
Selection criteria of packaging
material for the raw and processed
foods:
1. Mechanical Damage
Fresh, processed and manufactured
foods are susceptible to mechanical
damage. The bruising of soft fruits,
the break-up of heat processed
vegetables and the cracking of
biscuits are examples. Such damage
may result from sudden impacts or
shocks during handling and transport,
vibration during transport by road,
rail and air and compression loads
imposed when packages are stacked
in warehouses or large transport
vehicles. Appropriate packaging can
reduce the incidence and extent of
such mechanical damage. Packaging
alone is not the whole answer. Good
handling and transport procedures
and equipment are also necessary.
The selection of a packaging material
of sufficient strength and rigidity can
reduce damage due to compression
loads. Metal, glass and rigid plastic
materials may be used for primary or
consumer packages. Fiberboard and
timber materials are used for
secondary or outer packages. The
incorporation of cushioning materials
into the packaging can protect against
impacts, shock and vibration.
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2. Permeability Characteristics allowed to rise above a certain critical

The rate of permeation of water vapor, level, microbiological spoilage may
gases (O2, CO2, N2, and ethylene) and occur. In such cases a packaging material
volatile odor compounds into or out of with a low permeability to water vapor,
the package is an important effectively sealed, is required. In
consideration, in the case of packaging contrast, fresh fruit and vegetables
films, laminates and coated papers. continue to respire after harvesting. They
Foods with relatively high moisture use up oxygen and produce water vapor,
contents tend to lose water to the carbon dioxide and ethylene. As a result,
atmosphere. This results in a loss of the humidity inside the package
weight and deterioration in appearance increases. If a high humidity develops,
and texture. Meat and cheese are typical condensation may occur within the
examples of such foods. Products with package when the temperature
relatively low moisture contents will fluctuates. In such cases, it is necessary
tend to pick up moisture, particularly to allow for the passage of water vapor
when exposed to a high humidity out of the package. A packaging material
atmosphere. Dry powders such as cake which is semi-permeable to water vapor
mixes and custard powders may cake is required in this case.
and lose their free flowing Many flexible film materials,
characteristics. Biscuits and snack foods particularly if used in laminates, are also
may lose their crispness. If the water good barriers to vapours and gases. 4
activity of a dehydrated product is
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Where some movement of vapours and/or
gases is desirable, films that are semi-
permeable to them may be used. For
products with high respiration rates the
packaging material may be perforated. A
range of micro-perforated films is available
for such applications.
 3. Grease proofness
In the case of fatty foods, it is necessary to
prevent egress of grease or oil to the
outside of the package, where it would
spoil its appearance and possibly interfere
with the printing and decoration.
Greaseproof and parchment papers may
give adequate protection to dry fatty foods,
such as chocolate and milk powder, while
hydrophilic films or laminates are used
with wet foods, such as meat or fish.
4. Temperature
A package must be able to withstand the
changes in temperature which it is likely to
encounter, without any reduction in
performance or undesirable change in
appearance. This is of particular
importance when foods are heated or
cooled in the package. For many decades’
metal and glass containers were used for
foods which were retorted in the package.
It is only in relatively recent times that heat
resistant laminates were developed for this
purpose. Some packaging films become
brittle when exposed to low temperatures
and are not suitable for packaging frozen
foods. The rate of change of temperature
may be important. For example, glass
containers have to be heated and cooled
slowly to avoid breakage. The method of
heating may influence the choice of
packaging. Many new packaging materials
have been developed for foods which are to
be processed or heated by microwaves.
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5. Light
Many food components are sensitive to light, particularly at the blue
and ultraviolet end of the spectrum. Vitamins may be destroyed,
colors may fade and fats may develop rancidity when exposed to
such light waves. The use of packaging materials which are opaque
to light will prevent these changes. If it is desirable that the contents
be visible, for example to check the clarity of a liquid, colored
materials which filter out short wavelength light may be used. Amber
glass bottles, commonly used for beer in the UK, perform this
function. Pigmented plastic bottles are used for some health drinks.

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 CHARACTERISTICS/ATTRIBUTES OF PACKAGING IN
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FOOD INDUSTRY
One of the most important aspects of any Some common examples of cushioning are
company’s supply chain is its packaging. The Styrofoam or biodegradable packing peanuts,
following are four characteristics of good bubble-out bags, bubble wrap and foam
industrial packaging to help you find that sheets.
middle ground. Fragile and collectible items should have 3
1. It should minimize damage. inches of cushioning around the inside of the
Packages go through a lot of stress. They can box for optimal protection without
fall from a conveyor belt, be dropped from overloading. This is for expensive and
forklifts or fall from broken pallets. Should a sometimes fragile items. Being safe can save
product become unusable from a careless lots of money. Test the packaging you hope to
mistake, it will cost more than twice as much select before sending the first products. Flip
to get the product to the customer.The key is over a sample box.
to choose sturdy materials that will protect the
products from damage. In addition to the
mishaps above, you should also consider a
package’s exposure to the environment: high
winds, leaking roofs, extreme temperatures.
2. It should contain appropriate cushioning
Cushioning is loose material between the
products in their industrialized packaging. 7

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3. Itshould be sealed effectively.
A solid seal to packaging make it just as important as a quality cushioning. If
the box should open mid-travel, all the protective cushioning in the world
won’t make a difference.There are many sealants that will effectively keep the
package closed. Using more of a poor sealant doesn’t ensure the safety of
your materials.
4. It should be efficient.
Choose a package with minimal excess space, as it will lead to damaged
goods or a need for extra cushioning. Excess materials lead to excess cost and
potential damage.Strong, lightweight materials are the best choice for normal
packages. The most commonly used materials are corrugated cardboard,
hollowed plastics and aluminum. Take advantage of cardboard and plastics
made of recycled materials or reusable designs. Green supply chain
alternatives can save the company big money when coordinated correctly. A
solid foundation regarding the qualities necessary when choosing industrial
packaging can save company through safe shipping without overpaying.
5. It should give quality information about the product.
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