packaging Flashcards
Purpose of packaging and package labels
Barrier protection- barrier from oxygen, water vapour, dust
physical protection- protect from temperature, mechanical shock, vibration, electrostatic discharge
what can packages contain to extend shelf life
desiccants or oxygen absorbers
what are desiccants
Desiccants are substances or materials that have a high affinity for water vapor and are used to absorb and remove moisture from the surrounding environment. Their primary purpose is to reduce or eliminate humidity, preventing the undesirable effects of moisture, such as corrosion, mold growth, and degradation of sensitive materials
Information on packaging
how to dispose of package, use-by date, storage and cooking instructions, allergens, nutritional labels
tamper resistance
deter tampering eg. lids on milk containers
tamper-resistant seals
pop-up lids, foil seals on eg. yoghurts
authentication seals
use security printing to help indicate the package are not counterfits
traceability
to improve supply management, to facilitate trace-back for food safety and quality purposes, incorporate unique codes which allows for tracking through the distribution process eg barcodes or qr code
convenience of packaging
packaging now can have feature that add convenience for use eg. oven safe trays
portion control
single serving packaging portions
Glass- adv and disadv
reuseable and recyclable, odorless, break resistence
susceptible to thermal shock and breakage, limitation when thin glass
metal - adv and dis
versitile, physical protection, recycable
aluminimum has a higher cost to other metals
paper and cardboard
lightweight, economical, recyclable, good strength to weight characterisitics
poor protection barrier, not to be used on foods for long perios of time, tears easily
plastic
chemically resistent, inexpensive, light weight, heat sealable, flexible
variable permeability to light, gases,vapors and limited reuse and recyclable properties
package development considerations
structural design
marketing
shelf life
quality assurance
legal, regulatory
graphic design
end-use
environmental
packaging and taste perception influences
eg. coca cola and how red is perceived as sweet
why do we need new packaging solutions
Food safety- control MO growth
product quality- manage volitile flavours and aromas
convenience
sustainability- biodegradable
packaging to meet consumer demand
want greater stringency in relation to hygiene and safety issues.
cost effective extension to shelf life of products
consumers wishing to better sutainability- wishing to recyle more so label must give instructions on how to discard product
edible food packaging
a thin continuous layer of edible material placed on food
edible packagings role
it should not be used to entirely replace conventional packaging, its often used as a secondary packaging to add additional protection from the atmosphere and MO.
2 forms of edible packaging
edible coatings and edible films
function of edible films and coatings
inhibit transfer of moisture and oxygen
reduce water loss
reduce gas diffusion
reduce loss of volitile flavours and aromas
improve appearance - add a gloss
reduce mould growth
examples of edible packaging
Wiki-icecream : served in an all bagasse container made from sugar cane
cheese- wax coating
chitosan
commerically produced coating by deacetylation of chitin found in exoskeleton of crustaceans. it increases shelf life of strawberries
what materials are used in edible packaging
GRAS certified - proteins (gelatin, whey), milk proteins
polysaccharides ( cellulose, starch, pectin) Lipids, Resins (shellac)
what is shellac resin
a solid or highly viscous substance of plant or synthetic origin that istypicallyconvertible into polymers.
secreted by the female lac bug on trees in the forests of India and Thailand.It is processed and sold as dry flakes and dissolved in alcohol to make liquid shellac, which is used as a brush-on colorant, food glaze and wood finish.
challanges of edible packaging
consumer acceptance
feasability
that it cannot usually be used alone
transport and distribution
cost ( often more expensive)
possibly organoleptic effects
Active packaging
incorporation of additives into packaging system with aim of improving shelf life and product quality
Modified atmosphere packaging MAP
modifying composition f the internal atmosphere of a package in order to improve shelf life
Meat MAP
80% O2
20% CO2
CO2- inhibits growth of spoilage bacteria
O2- maintains muscle pigment myoglobin in its oxygenated form
oxygenated form of myoglobin
oxymyoglobin
role of myoglobin in meat
gives it its red colour when well oxygenated
MAP of cooked meats
70% N2
30% CO2
N2- inert filler gas to reduce proportions of other gases to maintain pack shape
Examples of active food packaging
MAP
oxygen scavengers
carbon dioxide emitters
moisture control
antimicrobial packaging
ethylene absorbers and adsorbers
flavour and odour adsorbers
temperature control
