Food packaging is packaging for food. Packages provide protection, endurance, and special physical, chemical or biological needs. It may contain nutritional facts and other information about the food being offered for sale.
Video Food packaging
Function
The above materials are made into various types of food packages and containers such as:
Primary packaging is the main package that stores the food being processed. Secondary packaging incorporates the main packets into one made box. Tertiary packaging incorporates all secondary packets into a single pallet.
Gallery
Maps Food packaging
The packaging machine
The choice of packaging machine requires consideration of technical ability, labor requirements, worker safety, maintenance, serviceability, reliability, ability to integrate into the packaging line, capital cost, floor space, flexibility (replacement, material, etc.), energy use, exit packages, qualifications (for food, pharmaceuticals, etc.), yield, efficiency, productivity, and ergonomics, at a minimum.
The packaging machine can be of the following common types:
Reduce the food packaging
Reduced packaging and sustainable packaging becomes more frequent. Motivation can be government regulations, consumer pressure, retail pressure, and cost control. Reduced packaging often saves on packaging costs.
In the UK, a survey of Local Government Associations produced by the UK Market Research Bureau compares various outlets to purchase 29 common foods and found that small local retailers and market traders "produce fewer packs and more that can be recycled than large supermarkets."
Recycling food packaging
After use, organic ingredients still in the food packaging should be separated from the packaging. This may also require flushing of food packaging.
Food packaging trends
- Many industry association reports agree that the use of smart indicators will increase. There are a number of different indicators with different benefits for food producers, consumers, and retailers.
- The temperature recorder is used to monitor the products shipped in the cold chain and to help validate the cold chain. Digital temperature data loggers measure and record the history of food delivery temperatures. Sometimes they have temperatures displayed on the indicator or have other outputs (lights, etc.): Data from the sending can be downloaded (cable, RFID, etc.) to the computer for further analysis. It helps identify if there is a misuse of the product temperature and may help determine the remaining shelf life. They can also help determine extreme temperature time during shipment so that corrective action can be performed.
- The time temperature indicator integrates the time and temperature experienced by adjacent indicators and foods. Some use chemical reactions that produce color changes while others use dye migration through filter media. As long as the physical changes in the indicators correspond to the level of food degradation, the indicator may help indicate the possibility of food degradation.
- Radio Frequency Identification is applied to food packages for supply chain control and has shown significant benefits in allowing producers and food retailers to create full-time visibility of their full supply chains.
- The plastic packaging used is usually not biodegradable because of possible interactions with food. Also, biodegradable polymers often require special composting conditions to lower them properly. Normal closed landfill conditions do not encourage biodegradation. Biodegradable plastics include biodegradable films and synthesized coatings from organic materials and microbial polymers. Some packaged materials can be eaten. For example, medicines are sometimes in capsules made of gelatin, starch, potatoes or other ingredients. Newer bioplastics, films and products are being developed.
- Barcodes have been used for decades to package many products. The 2D barcodes used in Autocoding are increasingly being applied to food packaging to ensure the product is properly packaged and dated.
- The ability of the package to completely empty or remove viscous food is somewhat dependent on the inner surface energy of the container. The use of superhydrophobic surfaces is useful but can be further enhanced by using a surface impregnated with new lubricants.
Food safety and public health
It is important to maintain food security during processing, packaging, storage, logistics (including cold chain), sales, and usage. Compliance with applicable regulations is mandatory. Certain countries such as the US Food and Drug Administration and the US Department of Agriculture; others are regional such as the European Food Safety Authority. Certification programs such as the Global Food Safety Initiative are sometimes used. Food packaging considerations may include: the use of hazard analysis and critical control points, verification and validation protocols, good manufacturing practices, the use of an effective quality management system, tracking and tracking systems, and requirements for label content. Special food contact materials are used when the package is in direct contact with food products. Depending on packaging and food operations, packaging machines often require daily cleaning and cleaning procedures.
The health risks of materials and chemicals used in food packaging should be carefully controlled. Carcinogens, toxic chemicals, mutagens, etc. Must be eliminated from food contact and potential migration into food.
Manufacturing
All aspects of food production, including packaging, are tightly controlled and have regulatory requirements. Uniformity, hygiene, and other requirements are required to maintain a Good Manufacturing Way.
Product security management is very important. A complete Quality Management System must exist. Hazard analysis and critical control points are one of the most proven methodologies. Verification and validation involve gathering documentary evidence from all aspects of compliance. Quality assurance goes beyond packaging operations through cold chain distribution and management.
See also
Notes and references
Bibliography
- Hans-JÃÆ'¼rgen BÃÆ'¤ssler und Frank Lehmann: Containment Technology: Progress in the Food Processing and Pharmaceutical Industry. Springer, Berlin 2013, ISBNÃ, 978-3642392917
- Heldman, D.R. ed (2003). "Encyclopedia of Agriculture, Food and Biological Engineering". New York: Marcel Dekker
- Potter, N.N. and J.H. Hotchkiss. (1995). "Food Science", Fifth Edition. New York: Chapman & amp; Hall. pp.Ã, 478-513.
- Robertson, G. L. (2013). "Food Packaging: Principles & Practices". Press CRC. ISBN: 978-1-4398-6241-4
- Selke, S, (1994). "Packaging and Environment". ISBNÃ, 1-56676-104-2
- Selke, S, (2004) "Plastic Packaging", ISBNÃ, 1-56990-372-7
- Soroka, W. (2009). "The Basics of Packaging Technology". Professional Packing Agency. ISBNÃ, 1-930268-28-9
- Stillwell, E. J, (1991) "Packaging for the Environment", A. D. Little, 1991, ISBNÃ, 0-8144-5074-1
- Yam, K. L., "Encyclopedia of Packaging Technology", John Wiley & amp; Children, 2009, ISBN 978-0-470-08704-6
Source of the article : Wikipedia
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