Pink and Green Watercolor Illustrated Kitchen Group Project Presentation.pptx

Kitchen Group Project Presentation

1. Types and Classification of Packaging in Food Processing

2. Types and classification of packaging in food processing According to Material used Glass Packaging Jars, bottles Used for juices, sauces, pickles Advantages: airtight, non-reactive, recyclable Disadvantages: heavy, breakable Metal Packaging Cans, tins, aluminum foil Common for canned goods, soft drinks, beer Advantages: strong, resistant to moisture and light Disadvantages: can corrode, higher cost

3. Plastic Packaging Bags, bottles, trays, films Examples: PET bottles, polyethylene bags Advantages: lightweight, flexible, resealable Disadvantages: environmental concerns, may not be heat resistant Paper and Paperboard Cartons, boxes, wrappers, trays Examples: milk cartons, pizza boxes Advantages: lightweight, printable, biodegradable Disadvantages: low resistance to moisture

4. Flexible packaging laminates, pouches, sachets Examples:chips bags, instant noodles sachets Advantages: economical, space-saving Disadvantages:may not be recyclable

5. According to Function Primary Packaging Directly contact the food (e,go.,can, plastic pouch,glass ja). Purpose:protect food from contamination,preserve freshness. Secondary Packaging holds primary packages together (e.g.,carton box for cans, shrink wrap). Tertiary Packaging Used for bulk handling and transport (e.g., pallets, crates, stretch wraps). Purpose: logistics, distribution, and preventing damage during shipping. Types of packaging

6. According to Packaging Technology Vacuum Packaging – Removes air before sealing (e.g., meat, coffee). Edible Packaging – Made of edible films or coatings (e.g., fruit wax coating, edible starch f ilms). Modified Atmosphere Packaging (MAP) – Replaces air with gases like CO₂ or N₂ to extend shelf life (e.g., fresh produce, bakery products). Active Packaging – Uses special materials that absorb or release substances to extend freshness (e.g., oxygen scavengers in snacks). Aseptic Packaging – Sterile food is packed in sterile containers (e.g., milk, juices).

7. Functions of Packaging 1. Protection of Food Prevents contamination from dust, dirt, bacteria, insects, and moisture. Reduces risk of spoilage and extends shelf l ife. 2. Preservation Vacuum sealing removes air, slowing down oxidation and bacterial growth. Poly sealer ensures airtight sealing, keeping food fresh longer. 3. Storage and Handling Makes food easier to store, stack, and transport. Prevents leakage and spillage. 4. Convenience Portioning food in sealed packs makes it easier for consumers to use. Lightweight and compact for carrying and storage.

8. Functions of Labeling 1. Identification Labels show the product name, brand, and type of processed food. 2. Information Provides details like ingredients, nutritional facts, manufacturing/expiry dates, and storage instructions. 3. Safety Informs consumers of allergens, handling instructions, and proper consumption. 4. Marketing & Appeal Attractive labels catch consumer attention and help in product promotion. 5. Regulation Compliance Meets legal requirements set by food authorities for selling packaged products.

9. Vacuum Plastic Sealing Challenges Cost: Vacuum machines and special vacuum bags are more expensive. Seal Failure: Poor sealing may lead to air leakage, causing spoilage. Moisture and Liquid Handling: Difficult to seal foods with high liquid content (soups, stews) without leakage. Plastic Waste: Single-use vacuum bags increase environmental concerns. Limited Shelf Life Once Opened: After breaking the seal, food can spoil quickly. Innovations Reusable Vacuum Bags: Designed for multiple uses to reduce waste. Automatic Moisture Detection: Modern sealers adjust sealing strength when liquids are present. Smart Sensors: Machines that monitor oxygen levels for better preservation. Eco-friendly Materials: Development of biodegradable and compostable vacuum-sealing films. Integrated QR Labels: Digital labels on vacuum packs to provide freshness tracking and traceability.

10. Poly Sealing (Polyethylene/Plastic Heat Sealing) Challenges Seal Weakness: Improper heat or pressure may result in weak or broken seals. Material Compatibility: Not all plastics seal well, some require precise temperature control. Plastic Pollution: Single-use plastics from poly-sealed packages contribute to waste. Manual Errors: In small-scale production, human error affects seal quality. Energy Consumption: Continuous heat sealing uses significant energy. Innovations Multi-layer Films: Combining polyethylene with barrier layers (like nylon or EVOH) for stronger protection. Automatic Poly Sealers: Machines that control temperature and pressure for consistent sealing. Eco-Sealing Materials: Use of recyclable and biodegradable plastic films. Laser/Ultrasonic Sealing: Provides stronger, cleaner seals with less heat damage. Smart Packaging Labels: Color-changing indicators on poly-sealed packs to show freshness or spoilage.

11. 1. Labeling Standards Food packages—whether vacuum-sealed or poly-sealed—must comply with labeling requirements (based on Codex Alimentarius, FDA, and Philippine FDA guidelines). Required Label Information Product Name – common or descriptive name of the food. Ingredients List – in descending order of weight. Net Content – weight/volume of the product. Manufacturer/Distributor – name, address, and contact details. Batch/Lot Number – for traceability. Date Marking – Manufacturing/Processing date Best Before / Expiration Date Storage Instructions – e.g., “Keep refrigerated at 0–4°C” or “Store in a cool, dry place.” Nutrition Facts – energy, macronutrients, vitamins, minerals (if required). Allergen Information – e.g., contains peanuts, milk, or soy. Country of Origin (if for trade/export).

12. 2. Storing Vacuum-Sealed Products Temperature Control: Chilled products: 0–4°C (fresh meat, seafood, dairy). Frozen products: –18°C or lower. Moisture Control: Store away from humidity to prevent condensation inside the pack. Light Protection: Keep away from direct sunlight to avoid oxidation of fats. Stock Rotation (FIFO): Use First In, First Out to ensure older products are used first. Shelf Life: Usually extended compared to non-vacuumed food (e.g., fresh meat: 1–2 weeks refrigerated, 6–12 months Frozen

13. Dry Goods: (e.g., chips, biscuits, powders) → store in a cool, dry place, 20–25°C. Moist/Perishable Goods: (e.g., cooked meals, wet processed food) → refrigerate or freeze depending on product type. Protection: Avoid crushing since poly-sealed packs may not be as rigid as vacuum packs. Stock Rotation: Follow FIFO system. Shelf Life: Depends on product—dry foods may last months, but wet poly-sealed goods need refrigeration and shorter shelf life. 3. Storing Poly-Sealed Products

14. USE OF BOTTLES function of packaging processed food and drinks by bottling: Bottling protects food and drinks from contamination, extends shelf life, and ensures safety and hygiene. It provides convenience in storage, transport, and consumption while also serving as a medium for labeling and marketing. Bottles can be reusable or recyclable, making them sustainable, and they help maintain the quality and freshness of products.

15. 1. Contamination Risk – Bottled products, especially beverages, are prone to microbial contamination if sterilization and sealing are not done properly. 2. Material Safety – Traditional plastic bottles (like PET) may raise health and environmental concerns due to chemical leaching and non-biodegradability. 3. High Production Cost – Bottling requires machinery, quality materials, and strict sanitation protocols which increase expenses. 4. Shelf Life Issues – Oxygen and light penetration can degrade the product’s quality, taste, and nutrients. 5. Waste Management – Plastic bottles contribute heavily to pollution and are difficult to recycle completely. 6. Consumer Demand for Convenience – People want lightweight, resealable, and portable bottles, which pushes industries to innovate packaging designs. 7. Energy & Resource Use – Bottling processes consume large amounts of water and energy in cleaning, filling, and sealing. Challenges in Bottling

16. 1. Eco-Friendly Materials – Development of biodegradable and plant-based plastics (PLA, PHA) and recycled PET to reduce environmental impact. 2. Lightweight Bottles – Using less plastic while maintaining durability, lowering costs and waste. 3. Smart Packaging – Bottles with QR codes, freshness indicators, or NFC chips to track product safety, authenticity, and shelf life. 4. Improved Sealing Technology – Advanced caps and closures that prevent leaks, extend shelf life, and ensure tamper evidence. 5. Aseptic Bottling – Sterile bottling environments that allow beverages (like milk or juice) to last longer without refrigeration. 6. Reusable Bottling Systems – Introduction of refillable glass bottles and returnable PET systems in some regions to reduce single-use waste. 7. Innovative Bottle Shapes & Designs – Ergonomic, resealable, and space-saving bottles for consumer convenience. 8. Energy-Efficient Machinery – New bottling equipment that uses less water and energy while maintaining hygiene standards. Innovations in Bottling

17. 1. Tools 🛠️ Small handheld devices used to do specific tasks. Hand Tools – hammer, screwdrivers, pliers, knives, spatula Measuring Tools – ruler, measuring cups, weighing scale, thermometer Cutting Tools – scissors, cutters, saw, kitchen knives 2. Materials 📦 Items or substances consumed/used up during work or production. Consumable Materials – flour, sugar, oil, spices, packaging plastics, soldering wire Raw Materials – wood, metal, fabric, meat, fruits, vegetables Cleaning Materials – soap, detergent, sanitizers, alcohol 3. Equipment ⚙️ Larger and often powered machines used to make work easier and faster. Manual Equipment – stove, oven, mixers (hand-cranked), charcoal grill Electrical Equipment – blender, refrigerator, sealing machine, bottling machine, food dehydrator Heavy/Industrial Equipment – large ovens, boilers, vacuum packer, milling machine

18. 1. Smart Bottling and Automation Use of AI and robotics for filling, capping, and labeling to increase speed and reduce human error. Automated quality control with cameras and sensors to detect defects or leaks. IoT (Internet of Things)-enabled bottling lines for real-time monitoring of production efficiency. 2. Sustainable Packaging Innovations Development of lightweight PET bottles that use less plastic. Introduction of biodegradable and compostable bottles made from plant-based materials (like corn starch or sugarcane). Refillable and returnable glass or PET bottles promoted for a circular economy. 3. Advanced Sealing and Capping Technologies Induction sealing for better tamper-evidence and freshness. Smart caps with QR codes or NFC chips for product authentication and traceability. One-step cap and seal systems that reduce material waste.

19. 4. Energy-Efficient and Eco-Friendly Processes Use of low-energy sterilization methods (UV light, ozone, pulsed light) instead of high-heat pasteurization. Waterless cleaning systems in bottling plants to save water. Renewable energy-powered bottling facilities (solar, wind). 5. Digital Labeling and Customization Digital inkjet printing directly on bottles (reduces use of paper labels). Smart labels with QR codes that link to product info, traceability, or promotions. Personalized/customized bottles for marketing campaigns 6. Advanced Quality and Safety Technologies Non-contact inspection systems (laser, X-ray, AI cameras) for checking fill levels, sealing, and contamination. Use of blockchain technology for traceability across the supply chain. Real-time data analytics for detecting contamination risks faster.

20. 7. Innovative Bottle Designs Ergonomic, lightweight designs for better handling and transport. Active packaging bottles that extend shelf life (e.g., oxygen scavengers in caps). Collapsible or space-saving bottles for easier transport and storage.

21. Labeling Standards Labeling ensures that consumers have correct and safe information about bottled food and drinks. According to international and Philippine standards (such as FDA Philippines and Codex Alimentarius), labels must include: 1. Product Name – The common name (e.g., “Mango Juice,” “Tomato Sauce”). 2. Ingredients List – All ingredients listed in descending order by weight. 3. Net Contents – Exact volume or weight (e.g., 250 mL, 1 L). 4. Manufacturer Information – Name, address, and contact details of the producer/distributor. 5. Batch or Lot Number – For tracking and recalls if needed. 6. Manufacturing Date & Expiration/Best Before Date – To ensure product freshness and safety. 7. Nutritional Information – Energy, protein, fat, carbohydrates, sugars, sodium, etc. 8. Allergen Declaration – Example: “Contains: Milk, Soy, Nuts.” 9. Storage Instructions – Example: “Keep refrigerated after opening.” 10. Regulatory Marks/Logos – FDA approval, barcodes, or eco-labels when required.

22. Storing Standards Proper storage maintains quality, safety, and shelf life of bottled products: 1. Temperature Control Non-perishable bottled products (e.g., soda, water, vinegar): Store in cool, dry areas at 10–25°C. Perishable bottled products (e.g., fresh juices, dairy drinks): Keep at 0–5°C (refrigerated). 2. Light and Moisture Protection Store away from direct sunlight to prevent spoilage or nutrient loss. Keep bottles in a dry place to avoid rusting of caps or label damage. 3. Handling and Hygiene Use clean storage shelves or pallets to avoid contamination. Practice First In, First Out (FIFO) so older stocks are sold first. 4. Separation of Products Keep food-grade bottled products away from chemicals, cleaning agents, or strong odors. 5. Proper Stacking Bottles should not be over-stacked to avoid breakage or leakage. Use crates or cartons for stability and protection. 6. Monitoring Regularly check for damaged, leaking, or expired bottles and remove them immediately

23. 🔹 1. Inspection and Quality Control Check seal integrity (caps, closures, or corks must be airtight). Inspect for leaks, cracks, or defects in bottles. Verify fill levels (avoid underfilled or overfilled bottles). Ensure product clarity and absence of foreign particles. 🔹 2. Labeling Apply labels (brand, product name, nutrition facts, batch number, expiration date, barcode, etc.). Make sure labels are correctly aligned and legible. Comply with food labeling regulations (e.g., FDA, BFAD, industry standards). 🔹 3. Coding and Marking Print batch codes, lot numbers, or manufacturing/expiry dates. Use inkjet or laser printing for traceability and recall management.

24. 🔹 4. Secondary Packaging Group bottles into cartons, boxes, or shrink wraps. Provide cushioning to avoid breakage (especially for glass bottles). Use eco-friendly or recyclable packaging when possible. 🔹 5. Storage Store in a clean, dry, and pest-free warehouse. Follow FIFO (First-In, First-Out) or FEFO (First-Expired, First-Out) inventory system. Maintain correct temperature and humidity (depending on product type, e.g., chilled drinks vs. shelf-stable food). 🔹 6. Distribution Preparation Palletize for easy transport and handling. Secure with stretch film or straps. Ensure proper labeling for shipment (destination, handling instructions like “Fragile” or “Keep Refrigerated”).

25. Thank You