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FN6013 Food packaging overview

Covers types of packaging, advantages, disadvantages
by

Richard Marshall

on 20 February 2014

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Transcript of FN6013 Food packaging overview

FN6013
Food packaging overview

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Classes of food preservation
Inhibition
Preventing activity of deterioration processes
eg removing oxygen

Inactivation
'Killing' deterioration processes
eg sterilisation (heat, pressure etc)
Methods used to preserve foods
Heating
Pasteurisation, boiling, sterilisation, UHT

Drying
Air drying, spray drying, freeze drying

Cooling
Below ambient, freezing, blast freezing, cryogenic freezing

Excluding air
Vacuum, modified atmosphere

Others
Irradiation, high pressure, electric, light etc
What is food preservation?
...the controlled treatment of food to prevent spoilage by endogenous biochemical processes, exogenous factors, such as microorganisms and other uncontrolled changes
After preservation must prevent...
Further deterioration, ripening
Contamination
Drying out
Adsorbing moisture
Flavour, colour, texture changes
Other chemical changes, eg lipid oxidation
ALSO facilitate handling, transport and display
Protection after
preservation processes
Bags, boxes etc
Canning, bottling
Paper, plastic bags etc
Vacuum packing
Pouches
Boxes (wet & dry)
Types of packaging
Textiles, wood, pottery
Paper & cardboard
Plastics
Glass
Tinplate & aluminium cans
Advantages
Provides mechanical strength
Biodegradeable, good environmental image
Good printability
Cheap
Coatings improve barrier properties (waxes, foil, polymeric materials)
PET coated paperboard = dual ovenable material
Usable in microwaves
What are the advantages &
disadvantages of paper & paperboard?
Disadvantages
Porous
Opaque
Poor barrier properties (oxygen, carbon dioxide, water vapour)
Allow loss of flavours and other volatiles
Not grease/fat resistant
Cannot be heat-sealed
Cannot be co-extruded into layers/shapes
Laminated forms need adhesive
Easily torn
Advantages
Cheap
Easily formed
Strong
Good barrier properties
Can be used in on-line filling
Wide range of choices
Some microwaveable
Most printable
Many recyclable (but limited infrastructure)
Disadvantages
Poor biodegradability (unless mixed with suitable polymer, eg starch)
Carbon footprint
Limited recycling in many cases
Some low heat resistance
Diminishing raw material
Bad image
Advantages
Inert, impermeable, no odour
Versatile shapes and colours
Can be used in on-line filling
Heat treatable
Suitable for sterile products
Re-usable
Microwaveable
Excellent clarity
Distinctive, convenient, practical
Used for premium quality foods
Disadvantages
Hidden weaknesses
Flaws can give sudden breakage
Dangerous sharp edges
Policy to eliminate glass from production
Expensive
Heat needed to melt and form (carbon footprint)
Cleaning cost in recycling
Advantages
Excellent barrier properties
Can be used in on-line filling
Cheap in large quantities
Good mechanical strength
Can be heat treated
Suitable for sterile products
Can be hermetically sealed
Easily recycled
Disadvantages
Empty can takes up space
Non-lacquered cans must be protected from moisture/humidity
Steel no so easy to recycle - down-graded
Round shape takes shelf space
Limited range of shapes and sizes
May be considered old fashioned by consumers
Not microwaveable
What are the advantages &
disadvantages of textiles, wood, pottery?
Advantages
'Natural' materials
Generally cheap
Raw material available locally
Re-usable, re-cyclable
Disadvantages
May lack durability, fragile
Limited barrier properties
'Heavy'
May not protect product
What are the advantages &
disadvantages of plastics?
What are the advantages &
disadvantages of glass?
What are the advantages &
disadvantages of tinplate and aliminium?
Summary
Full transcript