FoSB 6201_Packaging Materials.pdf of foo

packaging materials

1. FOOD PACKAGING
FOSB 6201
PROF. Athanasia Matemu
athanasia.matemu@nm -aist.ac.tz
Dept: Food and Nutritional Sciences
NM-AIST

2. PACKAGING MATERIAL
SCIENCE AND APPLICATIONS

3. FOOD PACKAGING MATERIALS
Packaging for foodstuffs comes in many different forms, based on
technical requirements throughout the supply chain, as well as
marketing needs (like brand identity or consumer information)
and other criteria.

4. Market Share of Food Packaging Materials
(By Market Value)
http://www.foodpackagingforum.org/Food-Packaging-Health/Food-Packaging-Materials

6. PACKAGING MATERIALS
Packaging is constantly changing with the introduction
of new materials, technology and processes.
These may be due to the need for;
♥ improved product quality,
♥ productivity,
♥ logistics service,
♥ environmental performance and
♥ profitability

7. Packaging Materials
Types of packaging materials;
1.Glass
2.Metal
3.Paper, paper board, newsprints
4.Plastics
5.Wood
6.Earthenware
7.Leaves
8.Vegetable fibers
9.Ceramic

8. TYPES OF PACKAGING
The types of packaging are divided into three;
1.Flexible packaging:
•Can expand to hold the product and move with the person
carrying it. E.g., plastic or paper bags
2.Semi-flexible packaging:
•Mostly rigid but has some flexible, e.g., cereal boxes and soft
foam plastics for cookies, crackers, and other soft foods
3.Rigid packaging:
•Does not expand or move with the product e.g., crates,
bottles and metal cans.

9. Flexible packaging Semi-flexible packaging
Rigid packaging

10. TYPES OF PACKAGING
MATERIALS

11. I.GLASS
Key properties of glass
♠Inert with respect to foods
♠Transparent to light, allowing the product to be
displayed.
♠May be coloured to either protect the food from light or
attract customers.
♠Impermeable to gases , vapours, moisture, odours and
bruising
♠Rigid and protects food from crushing and bruising
♠Can be easily returned and reused/resealable
♠Needs a separate closure
♠Widely in use for both single and multi-trip packaging

12. …..
♠Glass can be moulded into a variety of shapes. It can also
be manufactured in a variety of colors.
♠Some drinks have gases added and so glass bottles must
be able to withstand internal pressure.
♠Although glass is rigid (it is not flexible) it can be recycled.
♠All these factors make glass a desirable packaging
material

13. ☼Glass jars and bottles are made by heating a mixture of sand (73%),
the main constituent being silica (99% SiO
2), broken glass or 'cullet'
(15-30% of total weight), soda ash (Na
2CO
3) and limestone (CaCO
3 or
CaCO
3.MgCO
3) to a temperature of 1350-1600ºC.
☼ Colorants include;
•chromic oxide (green),
•iron, sulphur and carbon (amber), and
•cobalt oxide (blue).
•Flint (clear) glass contains decolourisers (nickel and cobalt) to
mask any colour produced by trace amounts of impurities (e.g.
iron).

14. Despite its many advantages, glass does have certain
constraints:
♦Glass is heavier than many other packaging materials and
this may lead to higher transport costs.
♦It is easy to fracture, scratch and break if heated or cooled
too quickly
♦Potentially serious hazards may arise from glass splinters
or fragments in the food.

15. Varieties of Glass Containers
☺There are a wide variety of glass containers according to
different criteria.
☺It can be divided into a;
☺colorless,
☺transparent bottles,
☺colored bottles and opaque glass opacities according
to color;
☺Or divided into food packaging, bottles, beverage bottles,
wine bottles and so on according to usage.

17. The metal can is the most efficient, economical and
nutritional means possible to deliver food and beverage
products to your table.
Metal cans have a number of advantages over other
types of containers:
•they provide total protection of the contents
•they are tamper proof
•they are convenient for presentation.

II. METAL

18. Metal packages for food products must perform the
following;
♫Preserve and protect the product
♫Resist chemical actions of the product
♫Withstand the handling and processing conditions
♫Withstand the external environment conditions
♫Have the correct dimensions and the ability to be practically
interchangeable with similar products from other supply
sources
♫Give easy opening and simple/safe product removal
♫Be constructed from recyclable raw materials

19. Constraints associated with use of metal cans
include:
•they are heavier than other materials, except
glass, and therefore have higher transport costs
•the heat treatment associated with the use of
metal cans is not suitable for small-scale
production

20. Main Metals Used in Packaging
i.Mild steel sheet
ii.Tinplate – mild steel (low carbon steel) coated on both
sides with tin.
iii.Terne plate – mild steel coated with a tin/lead alloy and
galvanized steel
iv.Galvanized mild steel sheet
v.Stainless steel
vi.Aluminium alloys and aluminium

21. Metal can may either consist of:
a)Tin plate (steel covered in thin tin layer)
•Has reducing abilities to preventing colour and flavor loss as well
as product oxidation
b)Aluminium
•a versatile and sustainable packaging resource
•hygienic and keeps food and beverage fresh
•Its low density is beneficial for the transport of packaged goods and
for the eventual disposal of spent products;
•Its inherent inertness and non-toxicity, lack of taste and odour and
impermeability to liquids, solids, gasses, or light allows the
packaging, and durable protection of foodstuffs, beverages,
pharmaceuticals, cosmetics etc.
•It also withstands both heat and cold.
•its good formability for alloys.
•Its recycling is cost effective and helps reduce energy consumption,
raw materials and ultimate disposal.
c)Steel (coated with lacquer)
•is equally convenient, durable and completely recyclable.

22. Tinplate and Aluminium
Key properties of tinplate and aluminium
♣Rigid material with a high density for steel and a low
density for aluminium
♣Good tensile strength
♣An excellent barrier to light, liquids and foods
♣Needs closures, seams and crimps to form packs
♣Used in many packaging applications: food and beverage
cans, aerosols, tubes, trays and drums
♣Can react with product causing dissolution of the metal

23. Tinplate
Aluminium

24. ♣ Tin plate cans are normally used for packaging foods
such as processed vegetables and products such as tuna
and many more.
♣The most recognizable ‘metal’ material used for
packaging food products is aluminium.
♣It is used for drink cans, trays, wrappings, inner bags and
in laminates. It is strong and withstands heat and
processing.
♣It can also withstand the internal pressure of gases that
have been added to the product inside the can.
♣ Aluminium cans are also lightweight.

25. c)Steel
♪Steel is used in the form of a low carbon steel
♪Can be used to make all types of metal packages except where impact
extrusion for forming is employed

26. •Paper packaging materials are the most popular materials, and
is found both as a wrapping material and in converted form, i.e.,
bags and sacks
•The paper has a certain elasticity and folding properties are also
excellent, with good printing performance, writing, a clear
pattern firmly.
•Paper and board are materials commonly used to package
foods such as dry foods, liquid foods or fast foods.
•Both are made of wood chips, but due to environmental
concerns the use of recycled material has increased
significantly.
•The packaging might be printed and/or laminated with a food
contact layer of e.g. polyethylene or non-stick coatings.
•The paper not only has the advantages of easy formation of
high-volume production, low prices.
III.PAPER AND PAPERBOARD

27. Paper board
Paper cups
Paper boxes

28. Key properties of paper and paperboard
♦Low-density materials
♦Poor barriers to light without coatings or laminations
♦Poor barriers to liquids, gases and vapours unless they
are coated, laminated or wrapped
♦Good stiffness
♦Can be grease resistant
♦Absorbent to liquids and moisture vapour
♦Can be creased, folded and glued
♦Tear easily
♦Not brittle, but not so high in tensile as metal
♦Excellent substrates for inexpensive printing

29. Main Types of Packaging Papers
i.Kraft papers – most common, heavy duty coarse papers with light
brown color . Used for small bags, pouches, envelopes, and foils
laminating
ii.Bleached papers – brighter in color and have excellent printability
iii.Grease proof papers – are hydrated (heavily beaten) to have
resistance to oil and grease. Used for baked goods and fatty foods
i.e., butter, margarine, fried potatoes and corn chips
iv.Glassline papers – made with further treatment of greaseproof paper
in a supercalender. They are strong, have grease and smooth surface
with high density and transparence. Used for lining bags and boxed
for grease foods
v.Vegetable parchment papers – papers of physical similarity to
animal parchment. They are strong, tough, free of lint, odor and taste,
and somewhat translucent. Resistant to grease and oil. They are used
as wraps to moist, greasy, frozen or dry foods and as carton liners
vi.Waxed papers – coated with paraffin wax. Good and cost effective 1°
packaging materials for dry or dried foods

30. Paperboards
Are usually much thicker or consist of multi layer of different
paper materials, providing much greater mechanical strength
than coarse papers.
• Corrugated board – constructed of 2 paper components;
linerboard and corrugated medium
• Solid paper board – constructed of 2-5 bonded plies (2
outer liners and fillers). Its much thicker, provides much
stronger strength and stiffness. 2-3 time expensive than
corrugated boards.

31. •Have increasingly replaced traditional materials such as
metal, glass, or paper (light weight and superior
functionality)
•Highly flexible, wide range of mechanical and barrier
properties
•Plastics are extremely useful as they can be made in either
soft or hard forms, as sheets or containers, and with
different thickness, light resistance, and flexibility.
•The filling and sealing of plastic containers is similar to
glass containers.
IV.PLASTICS

33. ♥Wide range of barrier properties
♥Permeable to gases and vapours to varying degrees
♥Low density materials with a wide range of physical and
optical properties
♥Usually have low stiffness
♥Tensile and tear strengths are variable
♥Can be transparent
♥Functional over a wide range of temperatures depending
on the type of plastic
♥Flexible and, in certain cases, can be creased
♥Low level of ionic contamination
Key properties of plastics

34. Many plastics can be used for packaging. Examples are;
a)Polyethylene (High Density) HDPE
☻More rigid and harder than LDPE
☻High tensile strength, four times that of LPDE and high compressive
strength
☻Strong plastic used for buckets, bowls pipes etc...
•is stronger, thicker, less flexible and more brittle than low-density
polyethylene and has lower permeability to gases and moisture.
•It has a higher softening temperature (121ºC) and can therefore be
heat sterilized.
Types of Plastics (polymers) used in
Packaging

35. b)Polyethylene (Low Density) LDPE
☻Softer plastic used for plastic bags, squeeze bottles, agricultural
films, coatings and containers.
☻LPDE is lightweight and formable, has big impact resistance and
excellent electrical properties, and is machinable and weldable.
•Heat sealable, chemically inert, odour free and shrinks when
heated.
•It is a good moisture barrier but has a relatively high gas
permeability, sensitivity to oils and poor odour resistance
•Also used for pouches containing products such as drinks and
semi-solid foods.
•Very popular as containers of sports/energy drinks.
•These containers are flexible, shatter proof, and cheap to
produce

36. c)Polyethylene/terephthalate (PE/PET) - a shatter proof plastic
becoming very popular for drinks containers (bottles).
•It is shatter proof, light weight and 90% recyclable.
•is a very strong transparent glossy film which has good
moisture and gas barrier properties.
•It is flexible at temperatures from -70ºC to 135ºC and
undergoes little shrinkage with variations in temperature or
humidity

37. d)Polyvinyl Chloride (PVC)
Used for soft drinks containers that are not pressurized
PVC is lightweight compared with glass, with the added
benefit of reduced transport emissions due to the reduction in
weight
It is shatter resistant, which was seen as an immense
benefit, as it would reduce the number of accidents with
glass from broken bottles at home and outside
It has excellent organoleptic properties: PVC-U imparts no
taint or taste to foodstuffs
PVC can be made to have high clarity and to allow high
visibility of the product
It has good barrier properties for the preservation of food
It has a good cost: performance ratio
Innovative product shapes and complex designs are
achievable
PVC is easily processed, using automated machinery with
high throughputs.

38. e)Polyvinylidene chloride (PVCdC)
•has very good moisture, odour and gas barrier
properties.
•It is fat resistant and does not melt in contact with hot
fats, making it suitable for freezer-to-oven foods.
•PVdC is also used as a coating for films and bottles to
improve the barrier properties.
f)Polycarbonate (PC)
g)Polystyrene (PS) – used in jewel cases, trays and foam
insulation
h)Polypropylene (PP) – employed in film, crates and
microwaveable containers
i)Polyamide (PA)

39. Types of Plastic Packages
i.Trays and containers
ii.Bottles
iii.Flexible film
iv.Closure and can linings - Inner lining to coat metal
cans and as seals for a range of foodstuffs

40. Flexible films are the most common form of plastic.
Flexible films include;
a)Cellulose: is a glossy transparent film which is odourless, tasteless
and biodegradable (within approximately 100 days).
•It is tough and puncture resistant, although it tears easily.
However, it is not heat sealable and the dimensions and
permeability of the film vary with changes in humidity.
•It is used for foods that do not require a complete moisture or
gas barrier
b)Polypropylene: is a clear glossy film with a high strength and is
puncture resistance.
•It has moderate permeability to moisture, gases and odours,
which is not affected by changes in humidity.
•It stretches, although less than polyethylene
c)Polyethylene:
•Low-density polyethylene
•High-density polyethylene

41. In general, flexible films have the following properties:
♦ they have relatively low cost
♦ they can be produced with a range of barrier properties against
moisture and gases
♦ they are heat sealable to prevent leakage of contents, and can be
laminated to paper, aluminium or other plastics
♦ they are suitable for high-speed filling
♦ they have wet and dry tensile and impact strength
♦ they are easy to handle and print and are convenient for the
manufacturer, retailer and consumer
♦ they add little weight to the product and fit closely to the shape of the
food, thereby wasting little space during storage and distribution.

42. Material Properties
Cellulose Plain cellulose is a glossy transparent film which is
odourless and tasteless. It is tough and sharp resistant,
although it tears easily. However it is not heat sealable
and the dimensions and the permeability of the film vary
with changes in humidity. It is used for foods that do not
require a complete moisture or gas barrier.
Polythene
Low-density
polythene
Heat sealable, inert, odour-free, and shrinks when
heated. It is a good moisture barrier, but has a relatively
high gas permeability, sensitivity to oils, and poor odour
resistance. It is less expensive than most films and is
therefore widely used
High-density
polythene
Stronger, thicker, less flexible, and more brittle than low-
density polythene. It has lower permeability to gases and
moisture. It has a higher softening temperature (121°C)
and can therefore be heat sterilized

43. Material Properties
Polypropylene Polypropylene is a clear glossy film with a high
strength, and is puncture resistant. It has low
permeability to moisture, gases, and odours, which is
not affected by changes in humidity. It stretches,
although less than polythene. It has good resistance
to oil, and therefore can be used successfully for
packaging oily products.
Coated films Coated films are coated with other polymers or
aluminium to improve the barrier properties or to
enable them to be heat sealed.
Laminated filmsLaminated films are two or more films glued together.
Lamination improves the appearance, the barrier
properties, or the mechanical strength of a package.
Aluminium foil is widely used in laminated films
where low gas, water vapour, odour, or light
transmission is required.

44. V. LEAVES
•Banana or plantain leaves are often used for wrapping
certain types of food (e.g. steamed doughs and
confectionery).
•Corn husk is used to wrap corn paste or unrefined block
sugar, and cooked foods of all types are wrapped in
leaves (e.g. vine leaves, bamboo leaves).
•They are an excellent solution for the problem of how to
package products that are consumed soon after
purchase as they are cheap and readily available.
•They do not however protect the food against moisture,
oxygen, odours or micro-organisms, and are therefore
not suitable for long-term storage.

45. Plantain leaves
Corn husks

46. VI. VEGETABLE FIBRES
•These include bamboo, banana, coconut, cotton, jute,
raffia, sisal, and yucca.
•These natural materials are converted into yarn, string or
cord which will form the packaging material.
•These materials are very flexible, have some resistance to
tearing, and are lightweight for handling and
transportation.
•Being of vegetable origin, all of these materials are
biodegradable and to some extent re-usable.
•As with leaves, vegetable fibres do not provide protection
to food which has a long shelf-life since they offer no
protection against moisture pick-up, micro-organisms, or
insects and rodents.

47. Sisal bags Coconut fibers
Coconut palm-PakachaVikapu
Bamboo
lunch box

48. VII. WOOD
•Wooden barrels, pallets, spacers, bearers, crating, gift
boxes etc.
•Wooden shipping containers have traditionally been used
for a wide range of solid and liquid foods including fruits,
vegetables, tea and beer.
•Wood offers good protection, good stacking
characteristics, strength and rigidity.
•Wood shavings, sawdust, and wood wool used to
stabilize a commodity

49. Casing
Wooden Crate
Wooden barrels
Gift box

50. VIII. EARTHENWARE
•Earthenware pots are used worldwide for storing liquids
and solid foods such as curd, yoghurt, beer, dried food,
and honey.
•Corks, wooden lids, leaves, wax, plastic sheets, or
combinations of these are used to seal the pots.
►Unglazed earthenware is porous and is suitable for
products that need cooling such as curd.
►Glazed pots are needed for storing liquids (oils,
wines) as they are light-proof, and if clean, restrict the
entry and growth of micro-organisms, insects and
rodents.

51. IX. CERAMIC
Ceramic materials have been used to make a wide range
of packages types and, although more expensive than their
plastic counterparts, possess an unrivaled range of
electrical, thermal, and mechanical properties.
The most common materials used are;
i.Alumina (Al
2O
3)
ii.Alumina/glass mixtures
iii.Aluminium nitride (AlN)
iv.Beryllum oxide (BeO), and
v.Silicon carbide (SiC)

52. The ceramic according to the materials used can be
divided into;
a)coarse earthenware,
b)fine earthenware,
c)porcelain,
d)stoneware.
Ceramic packaging materials with high hardness,
corrosion resistance performance to heat, water and
other chemical media.
Ceramic packaging material is friable, and the higher cost
recovery shortcomings
It mainly used for wine packaging.

53. What is the difference between
earthenware and ceramic packaging?
Earthenware Ceramic

54. Pots for food storage
Clay vessels Ceramic bottles

55. PROPERTIES OF PACKAGING MATERIALS
Type of
packaging
Puncture
crush etc
Sun
light
AirWaterHeatOdourInsec
ts
Rodent
s
M.O
Metal cans* * ** # * * * *
Glass(jar
bottle)
* colored** * * * * *
Paper bag * #
Cardboard * #
Wood(box) * #
Pottery
(sealed lid)
* * ** * * *
Foil * # # * # # *
Cellulose
coated
** * * *
Cellulose
uncoated
** * #
Polyethylene

56. Type of
packaging
Puncture
crush etc
Sun
light
AirWaterHeatOdou
r
Inse
cts
Rode
nts
M.O
Stretch
wrap
*
Low-
density
#* # # *
Shrink
wrap
*
High
density
** * # *
Polypropyl
ene
** * #
Polyester* #
Plain * ** * * *
Metallized* * ** * * # *
* = good protection
# = some protection

57. Advantages and Disadvantages and uses of
Different Types of Materials
Materials Advantages Disadvantages Uses
Glass Reusable
Heat-resistant
Recyclable
Keeps shape
Low cost
Fragile
Safety issues
Heavy
Baby foods
Salad cream
pickles
Metal Recyclable
Lightweight
Impermeable
Withstands heat
processing
May react with foodSoup cans
Take away
containers
Bottle tops
Card/paperEasy to print on
Cheap to produce
Biodegradable
Recyclable
Can be molded
Can be coated
Lightweight
Not water resistant
Easily damaged
Fruit juice cartons
Egg boxes

58. PACKAGING MACHINERY

59. Packaging Machines
•Packaging machinery is set up to run with a particular
type of packaging material
•The introduction of new packaging materials and new
designs must be managed with care.
•Materials should be selected after machine trials have
shown that the required machine efficiency and
productivity can be realized.
•New designs may require minor or major machine
modification that will add direct costs in retooled parts.
•Indirect costs may result from machine downtime,
prolonged changeover times and additional training costs
for operators.

60. •Packaging machinery has developed into a wide range of
equipment and integrated systems, to achieve a complete
range of operational, filling and sealing techniques steered
by computerized micro-electronic systems.
•Technical considerations in packaging materials, machinery
and production processes

61. Food Packaging Equipment and Machinery
Food products are packaged in;
•bags,
•cans,
•bottles,
•boxes
or filled
•hot,
•cold,
•frozen, and
•dried or with particulates, or
• just liquids,
•vacuum sealed, or
•any number of different treatments (to keep foods
fresh and convenient for use)

62. Types of Food Packaging Machines
1.Piston Filling Machines
2.Net Weight Fillers
3.Volumetric Fillers

63. REFERENCES
1.Food Packaging. http://www.fao.org/Wairdocs/X5434E/x5434e0g.htm.
Retrieved on 09/06/2013
2.Robert Garlough. Modern Food Service Purchasing
3.Richard Coles, Mark J. Kirwan. Food and Beverage Packaging
Technology
4.Migration. http://www.foodpackagingforum.org/Food-Packaging-
Health/Migration. Retrieved on 09/06/2013
5.Chemical migration and food contact materials.
6.Yiu H. Hu. Food Drying Science and Technology: Microbiology,
Chemistry, Applications
7.Cornelia Vasile, Mihaela Pascu. 2005 Practical Guide to Polyethylene

64. ASSIGNMENT I
Food packaging technology is still underdeveloped in East
Africa resulting into food losses, poor quality products, food
deterioration and low marketing volume etc. Taking into
consideration the factors above in addition to the types of
packaging materials and the impact of food packaging to
the environment,
Write a concept note on why we need food packages
and what should be done to develop and/or improve
food packaging sector in East Africa (Tanzania).