Food Preservation/Packaging 2023-24

CHAPTER 1
INTRODUCTION
1.1 PACKAGING
Because packaging helps to control the immediate environment of a food product, it is useful in
creating conditions that extend the storage life of a food. Packaging materials commonly used for
foods may be classified as flexible (paper, thin laminates, and plastic film), semi-rigid (aluminium
foil, laminates, paperboard, and thermoformed plastic), and rigid (metal, glass, and thick plastic).
Plastic materials are widely used in food packaging because they are relatively cheap,
lightweight, and easy to form into desired shapes.
The selective permeability of polymer-based materials to gases, such as carbon dioxide and
oxygen, as well as light and moisture, has led to the development of modified- atmosphere
packaging. If the barrier properties are carefully selected, a packaging material can maintain a
modified atmosphere inside the package and thus extend the shelf life of the food product.
Dehydrated foods must be protected from moisture during storage. Packaging materials such as
polyvinyl chloride, polyvinylidene chloride, and polypropylene offer low moisture permeability.
Similarly, packaging materials with low gas permeability are used for fatty foods in order to
minimize oxidation reactions. Because fresh fruits and vegetables respire, they require packaging
materials, such as polyethylene, that have high permeability to gases.
Smart packages offer properties that meet the special needs of certain foods. For example,
packages made with oxygen-absorbing materials remove oxygen from the inside of the package,
thus protecting oxygen-sensitive products from oxidation.

1.2 STORAGE
Food storage is an important component of food preservation. Many reactions that may
deteriorate the quality of a food product occur during storage. The nutrient content of foods may
be adversely affected by improper storage. For example, a significant amount of vitamin C and
thiamine may be lost from foods during storage. Other undesirable quality changes that may occur
during storage include changes in colour, development of off- flavours, and loss of texture.
The most important storage parameter is temperature. Most foods benefit from storage at a
constant, low temperature where the rates of most reactions decrease and quality losses are
minimized. In addition, foods containing high concentrations of water must be stored in high-
humidity environments in order to prevent the excessive loss of moisture.

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Careful control of atmospheric gases, such as oxygen, carbon dioxide, and ethylene, is important
in extending the storage life of many products. For example, in the United States and Canada the
apple industry utilizes controlled-atmosphere storage facilities in order to preserve the quality of
the fruit. Use of controlled atmospheres to increase the shelf life of fruits was first shown in 1819
by Jacques-Étienne Berardi, a professor at the School of Pharmacy at Montpellier, Fr. The
commercial development of this technique occurred more than 100 years later with the pioneering
work of Franklin Kidd and Cyril West at the Low Temperature Research Station at Cambridge,
Eng.

1.2.1 Key Ingredients used in Bakery and Confectionary Industry

As discussed, the quality of the baked products depends on the quality of the raw materials used.
Every ingredient has its own specific function and before doing baking and confectionery at
commercial scale one must understand the functions of specific ingredients.
1. Flour: This ingredient forms the base of almost every baked product and gives structure to
the product. It must contain gluten which is a protein having elastic characteristic and
plays an important all dough formation.
2. Sugar: Sugar gives a good colour and sweet taste to the baked products. It also imparts
light, tender and even texture to the baked goods. It enhances the fermentation process
and adds to the effectiveness of the baker’s yeast.
3. Fat: It acts as an enriching agent and is used for lamination of the dough. It also provides
volume and softness to the baked products. It acts as an emulsifying agent.
4. Eggs: It gives a characteristic texture to the baked products by coagulating gets the right
shapes in the baked goods. It is an excellent enriching agent.
5. Salt: It strengthens the gluten formation and enhances the flavour and colour of the baked
products. It also acts as a preservative and controls the growth of the yeast.
6. Water: it helps to retain the shape and gives rise to the sponges by changing itself in to
steam. It also acts as a source of moisture that strengthens the gluten in the bread dough.

1.3 FOOD PROCESSING

Food Processing is the branch that converts the food articles and food items into healthy,
nutritious tasty, hygienic and safe food products.
Now a day, there are numbers of techniques existing and available which can assist in maintaining
and enhancing look and taste of food. With the help of Food processing techniques and methods

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we can produce and create the end products that are consumer friendly. These products after

processing become ready to eat and fewer efforts are required for their preparation and cooking.
When these methods are combined with the current distribution networks results in availability of
the seasonal crops round the year in modern stores and grocery shops.

1.4 FOOD PACKAGING

From the prehistoric times, man has fought for his food and survival. The natural and manmade
emergencies like flood, famine and war insisted upon food preservation and packaging aspects.
Earlier the man used natural containers like tree trunks, gourds, animal bladders and bones,
weaved fibre/ grass baskets for storing food.
Military requirements have helped to accelerate or precipitate some key packaging developments.
These included the invention of food canning in Napoleonic France and the increased of paper-
based containers in marketing various products, including soft cheeses and malted milk, due to the
shortage of template for steel cans during the First World War. The quantum growth in demand
for pre-packaged foods and food service packaging since the Second World War has dramatically
diversified the range of materials and packs used. These have all been made possible by
developments in food science and technology, packaging materials and machine technology.
The world's total food production has more than doubled over the past fifty years due to improved
methods in animal husbandry, the use of advanced seed varieties and crop protection products that
boost crop yields and quality. Technological developments often need to converge in order for a
packaging innovation to be adopted. These have included developments in transportation, post-
harvest technology. new retail formats and domestic appliances such as refrigerators, freezers and
microwave ovens. For example, the development of the microwave oven precipitated the
development of convenience packaging for a wide range of foods. In addition, the socio-cultural
and demographic trends, consumer lifestyles and economic climate have generated sufficient
market demand for food packaging to succeed.
The package must be such that it should protect the packed food item from all the possible
hazards and contaminations during its distribution, transportation from one place to another and
during its storage and handling. The food package is also important for the manufacturers for
sales and marketing the product. Most of the food articles come in packed form these days.
It is also very important and crucial that the package material used by the food processor should
be as per the laws and should not adversely affect the health of the population. There are so many
package materials which are used for packing the food items like paperboards, fibreboards,

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regenerated cellulose, polymer films, metal foil, rigid metals, glass etc. An appropriate packing is
required for

the success of any product and to prevent any contamination by microorganisms.

Packaging for consumer products is an area where supply and demand is continuously changing.
Broad external influences on packaging for fast-moving consumer products include:
 Technological
 Political/ legal
 Socio-cultural -Demographic
 Ecological
 Raw material availability
 Economic
Packaging technology can be of strategic importance to a company, as it can be a key to
competitive advantage in the food industry. This may be achieved by catering to the needs and
wants of the end user, opening up new distribution channels, providing a better quality of
presentation, enabling Howler costs, increasing margins, enhancing product/brand differentiation,
and improving the logistics service to customers.
Thus, there is a continual challenge to provide cost effective pack performance that satisfies the
needs and wants of the user, with health and safety being of paramount importance. At the same
time, it is important to minimize the environmental impact of products and the services required
to deliver them. This challenge is continually stimulated by a number of key drivers- most
notably, legislation and political pressure.

1.4.1 Sensory Evaluation of Food Products

Quality is a small term with vast meanings. Quality can be defined as the combination of
characteristics of a product with the help of which the consumers or users determine the degree of
acceptability. It means more the degree of acceptability, higher would be the quality of that
product. Hence quality is something that gives complete satisfaction to the consumer. The term is
used very casually for food products.
The definition of quality varies from commodity to commodity and from person to person. From
industry view point quality is a measure of purity, strength, flavour, colour, maturity, workman
ship and conditions or characteristic of the product. So, quality has to be defined in terms of some
standards or set parameters and is measured as degree of excellence. For food products quality is
stressed as the measure of purity, strength, physio-chemical and sensory characteristics.

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The overall quality of the product depends upon a number of factors like quantity, nutritional and
other hidden attributes and sensory quality. The term quality also refers to keeping quality and
some

aspects of quality such as richness, condition, keeping quality, taste, smell and texture, engine of
raw material and appearance of the product other than its condition needs considerations. Quality
evaluation is basically done by using three methods; subjective, objective and microscopic.
Subjective method of quality evaluation is based on the opinion of the investigators. These are
subjective because the individual is required to give his/her personal opinion as to qualitative and
quantitative values of characteristics under study. These are also known as sensory methods
because they include various sense organs. Sensory quality is of great importance to the processor
as the processor has to attract the consumer and to the consumer as it satisfies the aesthetic need
of the consumer. Sensory attributes include the appearance, flavour, colour, texture etc.
Appearance of the product includes the colour, shape, size, uniformity and absence of the defects
can be judged by the eye and are of great importance in food selection. Flavour involves the sense
of taste, smell and feeling. For human beings the sense of taste is limited to sweetness, sourness
and bitterness. Odor is a vast complex sensation which is the most important factor in flavour.
The sensory qualities, particularly the flavour attributes are essentially to be measured
subjectively.
From ancient times also, this judging of the products is a prerogative of the experts who have
trained themselves to remember and distinguish small difference in order and taste of specific
products and these were the untrained judges. But for more scientific approach such experts are
being replaced by the panel of trained judges whose sensitivity and consistency have been
established by trainings and repeated test.
The trained panel is generally constituted of a small number and should have good health, high
degree of personal integrity, sensitive taste buds, intellectual curiosity and interest in sensory
evaluation, ability to concentrate and learn and above all he should not be a smoker or drinkers.
There are some specifics test methods used for sensory evaluation namely Paired comparison test,
triangle test, ranking test two sample difference test, multiple sample difference test and hedonic
rating test. Nowadays the sensory evaluation is carried out by different instruments to be more
specific and accurate. Such instruments are highly sensitive and have high degree of precision and
it minimizes human errors. In today's era of changing scenario sensory evaluation must be
accompanied by quality assessment to get safe and wholesome food in the market.

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1.5 TYPES OF PACKAGING

1. Primary packaging
2. Secondary packaging
3. Tertiary packaging

Primary packaging is the material which comes in direct contact with the contents packed. It
covers the product and holds it. This is usually the smallest unit of distribution or use. Example:
Chips packet.
Secondary packaging is the material present outside the primary packaging. It is also used to
group primary packages together. Example: Paperboard cartons of breakfast cereals (like
Cornflakes), cartons or trays of beverage cans.
Tertiary packaging is the material which holds secondary packages. It is used for bulk packaging
in order to ease handling, transportation, distribution, shipping or storage. Example: Wooden
crates, etc.

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CHAPTER 2
FUNCTIONS OF FOOD PACKAGING
2.1 INTRODUCTION
The primary function of food packaging is to protect food products from outside influences like
biological, chemical or mechanical damage; to contain the food and preserve it in its state as
packed and to attract consumers and provide the ingredient and nutritional information.
Convenience, traceability, tampering or pilferage indication are secondary functions of packaging
which are of increasing importance. The goal of food packaging is to fill and present food in a
cost-effective way that meet the industry requirements and also expectations, needs and desires of
the consumers, while maintaining the food safety and minimizing environmental impact (Coles
2003, Marsh and Buguru, 2007). Some important features of an efficient food package are listed
below.
 It should protect the food from microbial contamination
 It should protect the food from physical damage like breakage, leakage, pilferage during
transit or storage. It should be tampered resistant
 It should prevent pirmenol of water vapours, gases (Ex. O2, CO2, N2, ekylene) and other
volatile compounds contributing to dour, into or out of the package
 It should help in compression and reducing the bulk of some commodities It should not be
toxic and should resist transfer of compound between the food packed and the packaging
material It should have good printability or labelling features.
 It should facilitate in the handling, storage and transportation.
 It should help in product differentiation, branding and advertisement of the products.
Example AMUL butter, KISSAN Jam, MAGGI noodles.
 It should be attractive to tempt the onlooker to try it.
 It should be of low cost, reusable or easily disposable.

2.2 HISTORY OF FOOD PACKAGING EVOLUTION

For a very long-time ancient people consumed what they could gather from their natural

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surroundings without giving a thought for storing the food. As the nomadic culture of people has
gradually changed to staying in sheltered areas, the need for containers to store food has also
emerged and ever since people realized the importance to store food for their next day's
consumption, food packaging and storage technology evolved in its crude form. In the primitive
age, people were using plant leaves to cover the food or hold it, which perhaps spurt the need for
the beginning of

food packaging evolution. As civilization progressed, the concept of protecting food products has
surfaced in response to the escalating needs. Until the 1800s packaging materials were made with
naturally occurring items such as leaves, gourds, shells in order to hold food. Baskets were being
weaved with grasses, wood, and bamboo. Some of the early materials which was used to shape
into food containers were pottery, paper and glass (Berger and Welt, 2009; Risch, 2009).

It took over 150 years for food packaging to undergo changes and finally emerge in its current
form, (Sen and Das. 2016),

Figure 2 .2.1: Traditional Food Packaging Function

2.1.1 Sensory Evaluation of Food Products

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Packaging material plays a significant role in determining the shelf life of a food product. The
selection of right packaging materials and technology a very much important, which helps in
maiming the product quality during distribution and storage. Packaging materials which have be
traditionally used in food packaging includes paper, paperboards, glass, metals and plastics.
Today's food packaging materials are often combination of several other materials to exploit each
material's functional or aesthetic properties.
As research continues to improve the properties of food packaging, it is inevitable on part of food

packaging industry to lower the impact of packaging material on environment and also improve
degradation properties of the packaging material (Marsh and Bugun, 2007).
1. Paper and paperboard
The use of paper and paperboards for food packaging is considered as the oldest form of
flexible packaging and dates back to the 17th century with incensed use in the later part of
the 19th century (Kirwan 2003). Almost all papers used for food packaging are usually
made from cellulose fibre derived from wood.
2. Paper Board
Paperhood was first used in the early 1800s to manufacture folding cartons (Risch, 2009).
It is produced from the same material like paper but unlike paper, it is thicker with a
higher weight per smit arena. hafts consist of two or moves layers of pulp of different
quality with a total thickness in the range 300-1100m. It is commonly used for making
secondary or tertiary packages like boxes, cares and trays.
3. Glass
In food packaging, glass has an extremely long history. It is believed that the set glass
objects for holding food have appeared around 3000BC (Sacharow and Griffin 1980).The
glass containers are produced by beating a mixture of sand (73%) which consists silica
(99%, Si02) as its main component, broken glass or culler (15-30% of total weight), soda
ash/sodium carbonate (Na2CO3) and limestone/calcium carbonate (CaCO3 or
CaCO3.MgCO3) and alumina (stabilizers) to you temperature of 1150-1600 °C umbel the
materials melt into a thick liquid mass. The molten glass is then poured in Molds and
shaped Recycled broke glass (called as cullet) is also used in manufacturing of glass which
may account for as much a 60% of allies’ materials (Marsh and Bugun, 2007, Fellows,
2000).

2.3 ADVANTAGES AND DISADVANTAGES

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2.3.1 Advantages
 They are impermeable to moisture, gloss, odours, vapours and micro-organisms this
maintains product freshness for a long duration without compromising on taste, flavour or
safety.
 They are inert and do not react with the food packed are migrate into food products.
 They have the ability to withstand high processing temperatures makes it suitable for best
sterilization or heat processing when hermitically sealed.
 They are transparent to microwaves.

 They are transparent to display the contents which allows consumers to see the product.
 They can he moulded into numerous different of shapes and colours.
 The variations in glass colour can protect light-sensitive contents.
 They have filling speeds with those of cans.
 They are rigid, provides good insulation and have good vertical strengths to allow
stacking without damage to the container.
 They are re-useable, resealable, and recyclable.

2.3.2 Disadvantages
 Despite efforts being made to use thinner glass, its heavy weight incurs higher
transportation cost than other types of packaging.
 Its brittleness and lower resistance to mechanical damage compared to other materials,
makes susceptible in breakage, fracture from internal or external pressure or impact and
thermal shock It can have potentially serious hazards from glans splinters in foods.

2.4 FOOD PACKAGING TECHNIQUES

Packaging today plays a very important role in food product quality by providing protection from
physical, chemical and environmental challenges. The different packaging techniques are
discussed below (Brennan, 2006; Fellows, 2002, Majid et al. 2018):
1. Vacuum packaging
This is the simplest and most common method of packaging which has been used for
many years. It is a procedure where the food is packaged in a material which has low
oxygen permeability and then vacuum is created by drawing out the air in the package
2. Aseptic packaging
It is a procedure of filling of commercially sterile product in a sterile packaging material

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under sterile environment and ensuring that the packaging materials are sealed and tight
enough to prevent contamination. In order to kill microorganisms containing in the
packages, sterilization by various methods is done prior to filling.

2.4.1 Modified Atmosphere Packaging (MAP)

MAP is a procedure where the 11 internal atmosphere of food packages is modified by replacing
air inside the package with a predetermined mixture of gases prior to sealing.

1. Bioactive Packaging
Bioactive packaging is a novel packaging technology which has a direct impact on the
health of the consumer by generating healthier packaged foods. Smart or intelligent
packaging: This innovative packaging technology is an integrated and interdisciplinary
approach which involve expertise from the fields of physics, chemistry, biochemistry,
electronics and food science and technology.
2. Edible Packaging
Edible films and coatings are produced from agricultural wastes and/or waste from
industrial food production and thus imparting value addition. Such packaging material
satisfies the world's need for environment friendly and natural foods.
3. Other modern Packaging
Active packaging involves incorporation of certain additives imide the polymer, into
packaging film or within packaging containers with the objective to maintain and extend
product shelf life (Day, 1989).

2.5 THE FUTURE OF PACKAGING

Packaging today possesses many negative health and environmental implications. But with
continued advancements in packaging technology, the packaging industry will continue to evolve.
The continued evolution of packaging is sure to offer.
1. Alternative to plastic.
2. More environmentally friendly packaging materials.
3. Packaging which has no transfer of toxic compounds to the food 12
4. Improved package design.
5. Quality indicators with an affordable.

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CHAPTER 3
CONCLUSION
Food packaging techniques are on constant improvement mode in response to lifestyle changes,
convenience, increasing demand for quality and safety of foods. Food packaging improves shelf-life
and maintain the sensory properties, quality, and safety of packaged food, and current research is
focused on food packaging that is integrated into environmental sustainability. However, innovative
food packaging technologies should be based on proper cost-benefit analyses in order to lower
product cost without affecting improvements in food shelf life, apart from being environmentally
friendly.
As the food industry evolves to meet the demands of modern consumers, the importance of food
labelling and the functions of food packaging remain critical to preserving the essence of food
safety, quality, and consumer satisfaction. By embracing the advantages of food labelling and
sustainable packaging practices, the culinary landscape can thrive in harmony with the evolving
preferences and needs of the consumers it serves.

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CHAPTER 4
REFERENCES
 https://www.google.com/search?q=food+packaing+system&rlz=1C1SLLM_enIN1099I
N1099&oq=food+packaing+system&gs_lcrp=EgZjaH
 https://www.researchgate.net/figure/Development-of-the-antimicrobial-food- packaging-
system_fig1_347422994
 https://www.google.com/search?q=methods+for+food+packaing&rlz=1C1SLLM_enIN
1099IN1099&oq=methods+for+food+packaing&gs_lcrp=E
 https://www.btsa.com/en/packaging-and-food-preservation/
 https://www.britannica.com/technology/Internet-service-provider
 https://www.sciencedirect.com/book/9780128115169/food-packaging-and-preservation
 https://www.researchgate.net/publication/368803067_Food_Preservation_Packaging

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