Maharashtra Board Class 11 Food Science and Technology Chapter 14 Food Packaging Technology PDF Download

Food Packaging Technology

The development of food packaging has evolved as man's lifestyle has changed. The industrial revolution brought the development of new manufacturing processes and new packaging materials.

14.1 Packaging Developments - An Historical Perspective

The past two centuries most of the evolutions have been seen in food packaging. The change is from simply acting as a container to becoming an integral part of total product design. For example, presently the tomato ketchup is packed in co-extruded multilayer plastic bottle instead of glass bottle. An overview of some developments in packaging is given below.

In 1950, US military developed a retortable pouch. Food product can be heated in packed condition. In 1956, Tetra Pak launched its tetrahedral milk carton.

In 1970, the bar code system for retail packaging was introduced in the USA.

In 1990, digital printing of graphics on carton sleeves and labels for food packaging was introduced in the UK.

Nicolas Appert, Scientist preserved food in hermetically sealed glass jar in France during 1809. For this innovation he is known as the "Father of canning".

Since the advent of the food can in the 19th century, protection, hygiene, product quality and convenience have been major drivers of food technology and packaging innovation. In recent years, there has been a rising demand for packaging that offers both ease of use and high quality food to consumers with busy lifestyles.

Teacher's Note

Packaging has changed over time just like how our life has changed. Today we use plastic bottles for milk, just like how we use Aadhaar cards instead of paper documents.

Exam Trick

Remember: Nicolas Appert = Father of canning. Think "Appert = A-part from spoilage" to remember his invention saved food!

Points to Remember

Packaging protects food from damage and germs.
Packaging makes food last longer.
Different types of packaging have different uses.
Modern packaging is easier to use than old packaging.

14.2 Types Of Packages

a) Primary packaging: These include the packages which come directly in contact with food materials. For example, tin can, PET bottles and LDPE pouches.

b) Secondary packaging: These packages hold primary packages to protect them from external damage. For example, corrugated fibre box (CFB), cartons, plastic crates.

c) Tertiary packaging: These hold secondary packages and give proper strength to the stored products. For example, wooden box, large size CB, cartons and containers.

Teacher's Note

Think of packages like Russian dolls. Primary package is the smallest (touches food), secondary is medium (holds primary), and tertiary is largest (holds everything).

Exam Trick

Remember: Primary = Direct contact with food. Secondary = Protects primary. Tertiary = Strongest, holds all. Think P-S-T (Primary-Secondary-Tertiary).

Points to Remember

Primary packaging touches the food directly.
Secondary packaging protects the primary package.
Tertiary packaging is the outermost layer.
Each type has a different job to do.

14.3 Principles Of Food Packaging

a) Protection: The package used for packaging material should protect product from physical, chemical and microbial hazards. For example, external scratches, oxidation and microbial spoilages like rotting or decay.

b) Preservation: It should act as preservative by retarding the entry of microorganisms.

c) Presentation: It should present the information about the content in the packet or can like nutritional value, manufacturing information, brand name, license numbers, date of expiry and other directives on labels.

Teacher's Note

Think of the three P's: Protection (keeps food safe), Preservation (keeps food fresh), Presentation (shows what's inside). When you buy a packed snack, you see all three.

Exam Trick

Remember: PPP - Protection, Preservation, Presentation. All three start with P! Easy to remember for the exam.

Points to Remember

Protection means keeping food safe from damage.
Preservation means keeping food fresh for longer time.
Presentation means showing information about the food.

14.4 Requirements Of Package

1. Package should be non-toxic: The package should not produce any toxic substance in the food during storage.

2. Protect against microbial contamination: Package should provide protection against microbial contamination in the food.

3. Act as moisture barrier: Package should be barrier to moisture loss from the food.

4. Act as gas barrier: The package should protect the products from gas exchange.

5. Protect against UV rays: Package should provide protection to the processed food against UV rays of sunlight.

6. Resistance to physical damage: The package should protect the food products from physical damage and shocks arising from mishandling.

7. Transparent: The transparent packages are preferred to attract the consumers since it gives idea about product visual quality. Whereas colorful package give different perception regarding product appearance and preference.

8. Package should be tamper proof: The tamper proof packages give confidence to the consumers regarding the quality of products as well as the product is free from the adulteration.

9. Easy to open: The package should be easy to open so that consumer can consume at any time and anywhere.

10. Dispensing and resealing: The package should have the facility to reseal the products.

11. Easy to dispose: Packaging should be easily disposed without any environmental hazards.

12. Meet size, shape and weight requirements: The package should fulfill all the regulatory requirements.

Teacher's Note

Good packaging is like a good backpack. It protects things inside, keeps moisture out, is easy to carry, and you can open and close it easily many times.

Exam Trick

Remember: Non-toxic, Moisture barrier, Gas barrier, UV protection, Tamper proof, Easy to open. Make a list in your notebook and memorize first letters!

Points to Remember

Packaging must not be toxic or poisonous.
Packaging should stop moisture from entering food.
Packaging must be easy to open and reseal.
Packaging should be tamper proof for safety.
Packaging should not harm the environment.

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