PACKAGING OF DAIRY PRODUCTS

Module 2. Packaging materials

Lesson 3
SELECTION OF PACKAGING MATERIALS

3.1 Introduction

The food processor has a variety of packaging materials to choose from for food packaging, specifically, paper, glass, metal, and plastics. The choice of the proper packaging material will be made by the food processor based on the requirements:

1. Composition of the food (solid or liquid)

2. Physical, chemical, and microbiological and deteriorative reactions that might occur

3. Storage conditions and time of storage

4. Socioeconomic situation of the anticipated customer or market

5. Desired package attractiveness

6. Cost of the packaging material

7. Packaging technology selected

8. Specific functional properties of the packaging material

The food processor has a variety of packaging materials to choose from for food packaging, specifically, paper, glass, metal, and plastics. The choice of the proper packaging material will be made by the food processor based on the requirements:

• Composition of the food (solid or liquid)

• Physical, chemical, and microbiological and deteriorative reactions that might occur

• Storage conditions and time of storage

• Socioeconomic situation of the anticipated customer or market

• Desired package attractiveness

• Cost of the packaging material

• Packaging technology selected

• Specific functional properties of the packaging material

There are several reasons for selecting or rejecting a particular packaging material over another, as summarized in the following Table 3.1

Table 3.1 Reasons for selection and rejection of specific packaging materials

Paperboard	Glass	Steel	Plastics
Selection
Easily machined and folded	Product visibility	Strong, stiff	Fabricability
Easy to bond	Impervious, inert	Malleable	Variety of forms
Composites well	Image of high quality	Retortable	Tough, lightweight
Printability	Ovenable, Reusablity	Permanence, Reusablity	Wide range of properties
Rejection
Chances of water absorption	Shatters, Scratability	Corrodes	Thermal limit
Penetrable	High weight-to-strength ratio	Limits shapes	Permeable
Image	Limited shapes	Appearance	Absorbs flavors
Tears, punctures	Large sizes	Flavor distortion	Distortion and creep

3.2 Types of Packaging Materials

A variety of packaging materials, each with specific functional properties, is commercially available for packaging fruit products. These include wood, cloth, paper, glass, metal, and plastic (Table 3.2).

Table 3.2 Commonly used packaging materials

No.	Materials	% Consumption		Examples of Use
		India	Global
1	Paper and paper board	40	29	Bags, boxes, cartons
2	Glass	16	8	Bottles, jars
3	Metal	5	19	Cans, aluminum foil
4	Plastics	15	39	Overwraps, bags, cups, bottles
5	Wood	--	--	Crates, pallets
6	Cloth	--	--	Sacks
7	Laminates	--	--	Multilayered plastics, cartons
8	Others	24	5	---

3.3 Characteristic of an Ideal Package

• Compatible with product.

• Protection from Mechanical hazards especially transportation. climatic hazards, microorganisms : Packaging do not harbour bacteria, restrict their growth….Flavour gain/loss/salts/difference in temperature.

• Fit into a production line.

• Advertising potential.

• Attractive appearance.

• Easy to handle during…Production, storage and Distribution

• Moisture proof/resistance.

• Sufficient mechanical strength to withstand drop, vibration, compression etc.

• Acid¸ alkali resistance.

• Grease & oil resistance.

• Resistance to photo-chemical changes in product.

• Resistance to insects and rodents.

• Fire proof resistant to smoke, fume and water.

• Pilfer proof (malpractice).

• Inert: No effect on flavour/aroma.

• Not injurious to health.

• Economic.

• Easy availability.

• Protect against climatic hazards.

• Protect against microorganisms. It should not harbour microbes rather restrict their growth by controlling growth factor like.