Food Packaging Material - Essay Example

FOOD PACKAGING MATERIALS Student’s Name Course Tutor Date Introduction Food packaging refers to a professional way of handling materials containing a specific amount of food within a single container. Such container is very useful in facilitating the assembly of numerous identical units of the same food item into aggregates. The packaging material must therefore enclose the food product in convenient units that necessitates handling as well as distribution. In some circumstances, packaging may also serve as food processing aid as seen in heat sterilization of food. Additionally, packages are items of convenience for consumers and are well utilized as marketing tool. The need for choice of packaging material The most significant aspect of industrial food packaging is that the material of choice must at all costs provide adequate protection to the food product from poor environmental conditions and mechanical damage during the process of handling and distribution. As mentioned by Ahvenainen (2003 p5-21), the quality of the food products during the time before reaching the consumers largely depends on the condition of the raw materials, storage conditions and method and severity of processing since product quality decreases with storage over time. The extent and rate of the decrease mostly depends on the environmental conditions of packaging. The physical, chemical, and biological mechanisms that take place on packaged food are the predisposing factors for deterioration, and are very sensitive to the environmental factors. Factors to consider in selection of packaging material One of the critical factors that packaging technologists pay greater attention concerns permeability or transmission rate so as to help in the maintenance of food quality. Conditions of material and product use such as relative humidity and temperature are very vital in the determination of conditions for optimal testing in order to determine the rate of permeability. Concepts of permeability, data interpretation and relationship to materials selection for specific applications come handy in the choice of packaging material for a particular food product. Furthermore, the relationship of permeability to flavor and aroma retention in food must be considered. According to Floros et al (1997 p10-17), the type of food, size, expected shelf life, chemical composition, storage conditions, expected shelf life, flavor and aroma as well as moisture content are some of the characteristics that a food or packaging technologist has to carefully take into account when carrying out selection of the suitable material for packaging a food product. Currently, there is a continuing trend in the food industry aimed at designing of packaging materials to prolong the shelf life of the foods while ensuring maintenance of freshness. This places a greater demand on the selection of the materials that may not only provide the needed packaging properties in maintaining food quality but above all the choice should not be expensive to the food processing company. One of the critical aspects of packaging material is permeability as it has fundamental effects on food product quality. Packaging materials can be duly selected by a packaging expert to provide a good shelf life, but still it should not halt doing research to find the best barrier which is cost effective. In relation to the work of a packaging technologist, the company’s trustee in this field must have good knowledge of the significant factors that influences the selection of material as a major determinant in ensuring food quality. Considering the choice of packaging materials for the company’s food products following the completion of a comprehensive review of its packaging strategy, and based on the recommendations metal, plastic and paper containers are appropriate for packaging. The following report therefore details the suitability of the selected materials of packaging in respect to its range of products that encompasses peas, sweet potato noodles and orange juice. Packaging material for orange juice It has been noted that over the past few decades’ consumption of fresh citrus fruits has tremendously declined in the developed world. Processed products such as juice are gaining popularity since they are relatively easier to consume and at the same time have very high nutritional values. It is due to this that the company in question considered orange juice packaging to benefit from the current dynamics in consumption. Among the various citrus juices, the most consumed and appreciated is the orange juice because of its pleasant taste as well as high proportion of vitamin C. The determination of quality and shelf life of an orange juice is fundamentally based on evolution of vitamin C during storage. Other parameters of significance include flavor and color characteristics. Due to its excellent clearness, ultraviolet resistance, good mechanical properties and good properties of oxygen barrier, PET (polyethylene terephthalate) is gaining popularity in liquid food packaging. Liquid foods such as juices, oil or milk are some of the products which PET has been overwhelmingly proposed as a suitable packaging material (Askar 1999 p 432-439). Even though not much has been researched on the use of PET in bottling orange juice, it is currently being used. In fact, it is appropriate to select a material that matches shelf life demands, quality objectives, and cost of the product and storage temperature when considering the right packaging material for bottling orange juice. What has derailed most of the packaging aims of juices is that many of the juice manufacturers do not have the right personnel to exactly determine the behavior of the commercial plastic PET packaging materials used for bottling. The presence of oxygen is one of the critical factors responsible for the deterioration of orange juice. The undesirable effects of dissolved oxygen on the quality of fruit juice have undergone a lot of investigations and this includes ascorbic acid degradation, growth of moulds and aerobic bacteria and increased browning. The commonly used methods for packaging orange juice aim to reduce the exposure of the orange juice to oxygen by using high barrier materials such as foil laminates or glass with or without nitrogen flushing. The use of oxygen scavengers with the right packaging material can help reduce dissolved oxygen in the orange juice. The technique is appropriate as it has been used in plastic bag packaging of orange juice. The company may also opt for glass packaging for the orange juice as it has very low oxygen permeability as multilayer PET. Although it has been proposed by many researchers as the best option for the preservation of sensory and nutritive quality of liquid foods, the attached cost of glass as a packaging material is relatively inhibitory. The company can therefore decide to use relatively lower priced packaging materials such as plastic (monolayer PET) that has a higher permeability to oxygen, in addition to food packaging techniques that reduces oxygen presence inside the package. This would do better as a better alternative for orange juice which is an oxygen sensitive product (Floros 1990 p 25-32). Packaging material for peas The most suitable packaging for fresh green peas must be able to offer maximum protection to the quality and organoleptic characteristics of the product. It should be able to protect peas from microorganisms and other forms of contamination that includes contamination from the material used in packaging. Where appropriate, ikt should be able to protect the product from dehydration, moisture loss, leakage; the product should not have any odour, color and taste. There are many factors for the company to consider when packaging peas, which include prevention of moisture loss, protection from atmospheric oxygen, retention of heat transfer and flavour through the package. For the company’s convenience, flexible plastic containers are known to have relatively good properties as a barrier against oxygen and other gases and low cost; they can be sealed by heating to prevent leakage of contents, they are also known to add very little weight to the product as well as fitting very closely in relation to the shape of the food hence wasting very minimal space during storage. The flexible plastic containers also have wet and dry strength in addition to the relative ease of handling that is very convenient to the manufacturer and the consumers. The only disadvantage of concern is that except cellulose they are manufactured from non-renewable materials and are therefore not biodegradable. According to George (1993 p 15-29), peas packaging material should adequately cater for the chemical changes that may facilitate food product deterioration and spoilage. This therefore calls for the elimination of any processes that can cause delays during pre-freezing operations. It is well known that there are several enzymes that contribute to color loss, flavor changes, loss of nutrients and flavor changes in frozen peas. Thermal treatment should be performed to enable inactivation of the metabolic processes prior to freezing. Blanching is very necessary In most cases, blanching is very vital for producing quality frozen peas for it also helps in destroying microorganisms on the product surface. However, this is not the case in fruit processing as treatment by heat may result to more degradation in quality. In the case of peas packaging and freezing, enzymes may be controlled by the use of chemical compounds that prevents the deteriorative chemical reactions. The company’s technologist should also ensure that there is elimination of rancid oxidative flavors that may develop when the product come into contact with air. The problem can be amicably solved by ensuring that there is total exclusion of air or oxygen the thin plastic film packaging material. It is also up on the packaging technologist to ensure removal of as much air as possible from the freezer container in order to reduce the available air in contact with the frozen peas. Consumers have different reasoning when it comes to both frozen peas in plastic bags and canned peas as most of them consent to the fact that they taste totally different. Some have said that canned peas leaves a metal aftertaste and are not appetizing at all. The company may also opt for metal cans in that they have relatively longer shelf life than frozen vegetables. Canned goods are also preferred by many people as they are more secure during times of disaster. Most canned food such as peas are not done so with the aim of promoting satisfaction but are done so to meet the needs of certain clients who plans a head such as the military for any emergencies. Depending on the clientele base, the company may consider using metal cans to package its peas if there is market for them. Frozen foods have satisfactorily withstood the storm of increase in microbiological outbreaks of processed foods. Frozen foods have continued to demonstrate good record of food safety. The confidence attributed to frozen foods mostly depends on the microbiological quality of the raw materials such as peas before usage, processing efficiency, and also consumers’ efficiency in following the product instructions (Floros 1993, p 115-148). Microorganisms are known to differ significantly in terms of their sensitivity when subjected to freezing hence the main concern about freezing in peas packaging the growth of microbes during thawing period as opposed to freezing. Generally, the process of freezing does not completely eliminate microorganisms in foodstuff such as peas. It is important for the company to carry out blanching process as it destroys some microorganisms. Storage temperature fluctuation is one of the vital reasons for frozen products deterioration hence a careful inspection of frozen peas is very critical to ensure good freezing storage with no temperature fluctuations (Franks 1985 p 21). Packaging material for sweet potato noodles The functional features underlying product packaging is longer shelf life, protection and security.  In packaging sweet potato noodles, the technologist must consider that the choice of packaging material is important as it acts as an effective marketing tool. Such a packaging material can either be made of paper or plastic depending on the target market.  For sweet potato noodles, eye catching and distinct packaging and good designs of labeling can make a product to be so competitive in the crowded market thereby resulting into higher volume of sales and incomes. Paper packaging materials are made mostly made from wood pulp by addition of mixed additives to give the paper some unique properties to the packaging, which include: Fillers that increases paper brightness and improvement of smoothness and printability of the surface. Binders, which includes vegetable gums, synthetic resins in order to improve the strength of the paper. Wax sizing or resin agents for reduction of water penetration by printing inks or water. Pigments for colouring of the paper as well as other chemicals to assist in the process of manufacturing. According to Robertson (2006 p 23-41), different types of paper may be used to wrap the sweet potato noodles. ‘Sulphate’ paper is very strong and may therefore be used in multi-layered paper sacks for wrapping sugar, flour or vegetables. On the other hand 'Sulphite' paper is relatively weaker and lighter and can therefore be used for packaging lighter products. Sweet potato noodles needs greaseproof paper packaging hence sulphite paper is very appropriate as it made resistant to fats and oils. It has been used in wrapping of dairy and meat products. One of the well known grease and water proof sulphite paper is called ‘Glassine’. Addition of high gloss is what provides resistance to water when dry, but when it is wet the resistance is lost.  Papers used in sweet potato packaging may be treated with wax to provide barrier to moisture and also allow heat sealing of the paper. Wax coatings are prone to damage hence wax should be laminated between layers of packaging paper when used in wrapping the sweet potato noodles. Parchment paper is another type of packaging paper made from pulp that has undergone acid treatment. The acid is responsible for the modification of the cellulose thereby making it more impervious and smoother to both oil and water. This type of packaging paper is not very good for food products such as sweet potato noodles for it do not act as a good barrier to moisture and air, it can not also be sealed by heat. Plain paper packaging is a practice that has been totally discouraged in the food industry as it can not offer long protection to food due to its poor barrier properties as well as not being heat sealable. When paper is used as source of primary packaging, it has to be treated protective and functional properties (Gould 2001, p 463-474). Conclusion Commercial packaging should strive to protect non-perishable food contents for a minimum period of one year, during storage and transportation. The packaging material of choice should at all cost keep the food product within free and clean of contaminants to prevent deterioration. The protection also comes handy in keeping the food products free from corrosion. Physical damage as a result of vibration and shock should equally be minimized through cushioning and wrapping of the contents. In relation to the company’s strategy of using multiple packaging materials for its range of products, it has to adhere to the approved standards of food packaging. The American Society for Testing and Materials (ASTM) usually publishes the food packaging standards with details of packaging and preservation. The standards also offer comprehensive guidelines for putting markings on the food packaging material. The company’s metal. Plastic and paper packaging standards should adhere to the international and accepted guidelines as far as suitability tests of properties of packaging materials is concerned. The company’s choice of packaging materials should meet the universal standards for chemical properties such as alkalinity or acidity as well as physical properties that encompass tensile strength and oil and water resistance. Ultimately, it is the consumer who plays an unsurpassed role in design and choice of packaging thus as a packaging technologist, one should work closely with the consumers to monitor their taste and change with them. The desires of the consumers are known to be the key drivers of any food product sales thus the choice of packaging material is a critical sales tool for any food processing industry. Bibliography Ahvenainen, R. 2003. Active and intelligent packaging. In Ahvenainen R. editor. Novel Food Packaging Techniques, CRC Press: 5-21. Woodhead Publishing Limited, Cambridge, UK. Askar, A. 1999, Flavour changes during processing and storage of fruit juices. II. Interaction with packaging materials. Fruit Processing, 11, 432–439. Floros, John D. 1990, "Controlled and Modified Atmospheres in Food Packaging and Storage." Chemical Engineering Progress 86, no. 6 (1990): 25–32. Floros, John D. 1993, "Aseptic Packaging Technology." In Principles of Aseptic Processing and Packaging, edited by James V. Chambers and Phillip E. Nelson, 2d ed., pp. 115–148. Washington, D.C.: Food Processors Institute, 1993. Floros, John D., Lotte L. Dock, and Jung H. Han. 1997, "Active Packaging Technologies and Applications." Food, Cosmetics, & Drug Packaging 30 (1997): 10–17. Franks, F. 1985. Biophysics and biochemistry at low temperatures, Cambridge University Press, Cambridge, UK. pp. 21. George, R.M. 1993. Freezing process used in food industry. Trends in Food Science and Technology. 4, pp. 134. Gould, G.W. 2001. New processing technologies: an overview. Proceedings of the Nutrition Society 60: 463–474. Robertson, G. L. 2006. Food packaging – principles and practice. Marcel Dekker Inc., New York, USA. Read More

This places a greater demand on the selection of the materials that may not only provide the needed packaging properties in maintaining food quality but above all the choice should not be expensive to the food processing company. One of the critical aspects of packaging material is permeability as it has fundamental effects on food product quality. Packaging materials can be duly selected by a packaging expert to provide a good shelf life, but still it should not halt doing research to find the best barrier which is cost effective.

In relation to the work of a packaging technologist, the company’s trustee in this field must have good knowledge of the significant factors that influences the selection of material as a major determinant in ensuring food quality. Considering the choice of packaging materials for the company’s food products following the completion of a comprehensive review of its packaging strategy, and based on the recommendations metal, plastic and paper containers are appropriate for packaging.

The following report therefore details the suitability of the selected materials of packaging in respect to its range of products that encompasses peas, sweet potato noodles and orange juice. Packaging material for orange juice It has been noted that over the past few decades’ consumption of fresh citrus fruits has tremendously declined in the developed world. Processed products such as juice are gaining popularity since they are relatively easier to consume and at the same time have very high nutritional values.

It is due to this that the company in question considered orange juice packaging to benefit from the current dynamics in consumption. Among the various citrus juices, the most consumed and appreciated is the orange juice because of its pleasant taste as well as high proportion of vitamin C. The determination of quality and shelf life of an orange juice is fundamentally based on evolution of vitamin C during storage. Other parameters of significance include flavor and color characteristics. Due to its excellent clearness, ultraviolet resistance, good mechanical properties and good properties of oxygen barrier, PET (polyethylene terephthalate) is gaining popularity in liquid food packaging.

Liquid foods such as juices, oil or milk are some of the products which PET has been overwhelmingly proposed as a suitable packaging material (Askar 1999 p 432-439). Even though not much has been researched on the use of PET in bottling orange juice, it is currently being used. In fact, it is appropriate to select a material that matches shelf life demands, quality objectives, and cost of the product and storage temperature when considering the right packaging material for bottling orange juice.

What has derailed most of the packaging aims of juices is that many of the juice manufacturers do not have the right personnel to exactly determine the behavior of the commercial plastic PET packaging materials used for bottling. The presence of oxygen is one of the critical factors responsible for the deterioration of orange juice. The undesirable effects of dissolved oxygen on the quality of fruit juice have undergone a lot of investigations and this includes ascorbic acid degradation, growth of moulds and aerobic bacteria and increased browning.

The commonly used methods for packaging orange juice aim to reduce the exposure of the orange juice to oxygen by using high barrier materials such as foil laminates or glass with or without nitrogen flushing. The use of oxygen scavengers with the right packaging material can help reduce dissolved oxygen in the orange juice. The technique is appropriate as it has been used in plastic bag packaging of orange juice. The company may also opt for glass packaging for the orange juice as it has very low oxygen permeability as multilayer PET.

Although it has been proposed by many researchers as the best option for the preservation of sensory and nutritive quality of liquid foods, the attached cost of glass as a packaging material is relatively inhibitory.

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