ITP431 Food Packaging and Storage

Technology
Lecturers:
Dr. Nugraha E. Suyatma, STP, DEA (NES) -
Coordinator
Prof. Dr. Rizal Syarief, DESS (RSY)
Dr. Ir. Muhammad Arpah, MSi (MAR)
Dr. Eko Hari Purnomo, STP, MSc (EHP)
Dr. Faleh Setiabudi, ST, MSi (FSB)
Dr. Azis B. Sitanggang, STP, MSc (ABS)
Program Studi Teknologi Pangan
Departemen Ilmu dan Teknologi Pangan, FATETA-IPB
 SCHEDULE
Class Time Room Language Lecturer
P1 Monday, 07.00 - RK.H102 (b) Bahasa RSY/EHP
08.40
P2 Friday, 09.30 - RK.H102(b) Bahasa FSB/ABS/N
11.10 ES
P3 Friday, 09.30 - RK. H102 (a) English NES/MAR
11.10

2/21/17 Food Packaging and Storage 2

Technology
 Topics and Lecturers
Week Topics P1 P2 P3
1 Introduction, The role and function RSY FSB NES
of food packaging

2 Flexible and semi-rigid packaging RSY FSB NES

materials: Plastic and paper
3 Rigid packaging: Glass and Metal RSY FSB NES

4 Food-package interactions and RSY FSB NES

chemical migration from packaging
material into foods inside the
package
5 Trends in food packaging: RSY ABS NES
Ecofriendly and Nano Packaging
6 Trends in food packaging: Active RSY ABS NES
and Intelligent (Tugas 1)
7 Packaging design RSY ABS NES

2/21/17 Food Packaging and Storage 3

Technology
 Topics and Lecturers
Week Topics P1 P2 P3
8 The role and the function of food EHP NES MAR
storage and Warehouse

9 Food Stability during storage EHP NES MAR

10 Food shelf life evaluation and EHP NES MAR
determination (Tugas 3)

11 Storage Pests and their control EHP NES MAR

12 Integrated Pest Management in the EHP NES MAR
Food Industry
13 Storage techniques for food EHP NES MAR
products (MAS, CAS, Frozen
storage, etc)
14 Warehouse management EHP NES MAR

2/21/17 Food Packaging and 4

Storage Technology
ASSESSMENT TOOLS
A. Written Examinations

. Midterm and final written examinations will be held during

examination period scheduled by the Registrars office.
. The mid term and final examinations will cover course
topics delivered in week 1-7 and 8-14, respectively.
. Each written examination will be composed of multiple-
choice questions of different types, and essays at different
cognitive levels. Time allocation is 120 minutes and
maximum score is 100.
. Dishonesty or cheating during examination, such as
obtaining or receiving illegal help or obtaining
unauthorized information about an examination
beforehand will result in failure of the course. Disciplinary
action will be imposed if a student is found to have
seriously violated any of the rules contained in the Code of
Conduct: warning, reduction of grades, suspension or
expulsion.
Food Packaging and Storage 7
. Scores will be posted
2/21/17 on the
Technology
announcement board soon
ASSESSMENT TOOLS (cont.)
B. Quizzes
Quizzes will be given to provide the students feedback on their
course performance. Quizzes will cover material from lecturers
and will be held during the course of the term for approximately
10 minutes. The quiz will cover a topic discussed in a previous
lecture and there will be 2-5 quizzes in total. A key will be given
soon after the quiz completes.

C. Group Assisgnments
The objective of a group assignment is to help students to make
connections between a real case and the knowledge of packaging
and storage of foods.
The class will be divided into groups consisting of 3 - 4 students
per group. The member of each group will be chosen by the
lecturer in random manner. For each assignment, the member of
the group will not be the same.
Each group is required to search a case regarding packaging or
storage practices observed obtained from any information source
(newspaper, internet, magazine, direct observation in markets,
etc). In case of limitedFood
2/21/17 cases fromand
Packaging those
Storagesources,
8 the lecturer will
Technology
OUTLINE OF REPORT OF GROUP ASSIGNMENT
1.Title page:
Put a title of your report on the top of a new page,
Name and ID of your group members, and name of
course and code.
2.Description of the case:
A short statement or paragraph stating the case
that your group have selected and the objectives
sought. Describe particular issues in the case that
your group would like to discuss and elaborated.
3).Discussion and Literature Review:
Discuss the above issues and compare with the
statements in the literatures.
4).Conclusion and Recommendations:
State your recommendations or conclu-sions to the
case.
5).Cited references:
List all cited references
2/21/17 inand
Food Packaging alphabetical
Storage 9 order
Technology
GRADE OF REPORT
The report is graded based on the following
criteria (maximum score for each criteria: 100):
(1)writing technique including grammar and
spelling (20%),
(2)clarity and accuracy of case study
description (20%),
(3)quality of discussion and the use of
information from literature (30%);
(4)conclusion and rommendation (20%), and
(5)cited references (10%).

Marked paper will be returned as a feedback.

The
2/21/17
following rubric is used
Food Packaging as a10guideline to
and Storage
Technology
Grading criteria:
No Criteria Score Percenta
Range ge (%)
1. Mid-term exam (UTS) 0-100 35%
2. Final exam (UAS) 0-100 35%
3. Quizes (2 times) 0-100 10%
4. Group assignmets (2 60-100 10%
times)
5. Activity (PKM proposal, 60-100 10%
Student paper
competition, popuar
article)

2/21/17 Food Packaging and Storage 11

Technology
LECTURE RULES
All cellular phones must be switched
off during class periods. No
exceptions.
Students who arrive 10 minutes after
starting the class are not allowed to
attend the lecture.
Make sure that you attend the class
exceeding a minimum requirement.
According to university rules, only
students with a minimum of 80%
class attendance are eligible to take a
final written Food
2/21/17
examination.
Packaging and Storage 12 No
Technology
ANY QUESTIONS ????

2/21/17 Food Packaging and Storage 13

Technology
 ITP431 Food Packaging and Storage
Technology

Topic 1.
Definition, function of food
packaging
Program Studi Teknologi Pangan
Departemen Ilmu dan Teknologi Pangan,
FATETA-IPB
 Introduction
Packaging has been with humans for thousands
of years in one form or the other.
Packaging dates back to when people first
started moving from place to place.
Originally, skins, leaves, and bark were
used for food transport.

Humans learn from nature in developing Packaging

Techniques
 Definition of Packaging
Packaging is : the technology of enclosing or protecting
products for distribution, storage, sale, and use.

Robertson, G An Introduction to packaging for Food

Technologists
Packaging is the protection of foods by means of containers
designed to prevent damage to the foods by outside influence

Mason, R.L
Packaging is the protection of food from outside influence
and the preparation of these food for shipment and marketing
A package must protect what it sells and sell
what it protects
Importance of Packaging
All products in the
market are packed.

17
 Importance of Packaging
The role of packaging is from farm to the table

Raw materials

Food
Production

CONSUMER
DISTRIBUTION 18
 Importance of packaging

Industry turnover $3.2

Employment 65 000 people
Total industry figures which includes converters,
raw material suppliers and manufacturers and non
food applicants
66% of all packaging food
Main users of food packaging
- Beer 14%
- Soft drinks 10%
- Dairy products 9%
- Fruit & vegetables 7.5%
- Meat products 4.5%
- Bakery products 3.5%

Nearly all food products end up packaged

Functions of a Package
4 basics functions of Packaging:
 1-Product Containment
The first function of packaging is its capability of
containment. The primary purposes of packaging are
containment and protection.

It is self-explanatory; liquids, semi liquids, and powders, as

well as bulk solids, cannot be marketed without suitable
containers.
Containment refers to holding goods in a form
suitable for transport, whereas protection refers to
safekeeping goods in a way that prevents significant
quality deterioration.
 2. PRESERVATION / PROTECTION

The second function of packaging is to control the

local environmental conditions to enhance storage
life and safety.
Food packaging is intended to protect the product
from surroundings and maintain the quality of the
food throughout the products shelf life.

Preservation depends on process & package

Heat cans, bottles, plastics, paper

Dry cans, paper, plastics, foil
Freeze plastics, paper, foil, cans
Ensure quality & safety
 2. PRESERVATION / PROTECTION
PROTECTION
i) Physical damages
- Eggs broken (60 x 106) in China (2003)
- Fruits and vegetables
- Damaged cans
- Compression
- Vibration
- Impact
ii) Contamination
- Dirt, dust, insects and rodents, m.o.
iii) Physical changes: - H2O in/out
iv) Chemical changes
- Oxidation (H2O, light, O2, temperature)
Loss of volatile flavor, Off-flavour
 Nutritional Quality
Packaging affects the nutritional quality of foods.
Examples include peroxidation of polyunsaturated fats
and destructive oxidation of nutrients such as ascorbic
acid.
Fatty acid peroxides are well established as causing
health problems. Lipid hydroperoxides can also result in
the formation of aldehydes and other compounds with
off-flavors.
In addition to light barriers, use of UV absorber in the
packaging material can decrease lipid oxidation.
Among all other functions of packaging, the
protection of foodstuffs against light plays a key
role particularly during storage, transport, and
sales display.
To achieve the best from packaging , it is
important to know product characteristics,
Barrier Properties
properties of individual package, storage, and
distribution conditions.
Barrier properties include permeability of
gases (such as O ,Co ,N , CH ), water vapor,
aromas, and light. These are vital factors for
maintaining the quality of foods.
However, packaging materials cannot be
chosen solely on the basis of their barrier
properties.
Factors such as proccessability, mechanical
properties and chemical resistance and interaction
with product and Environmental factors, such as
temperature, relative humidity, and light intensity
must also be taken into account.
 3. CONVENIENCE

Eating styles, such as ready-to-eat meals,

snacks, and microwaveable ready meals,
have been changed over the years, which
need innovation in packaging.
Packaging should meet the future demand
of meeting eating style of the society.
TV dinners/ microwave
Ovenable trays
Aerosol
Portion packs (milk, tea, coffee)
Boil in bag
Easy open/closure (can/bottle)
 3. CONVENIENCE

FACILITATE HANDLING EASY TO HANDLE

Cartooning
Shrink wrapping
Palletizing
Containers
Bulk
 4. COMMUNICATION/MARKETING
COMMUNICATION or MARKETING function refers to
as SILENT SALESMAN

- First interaction between consumer and product

Product identity (logo, colour, shape)- eye catching
Manufacturer
Quantity
Price
Ingredients
Nutritional information
Use by date
4. COMMUNICATION/MARKETING

Promotion
Packaging is a "Silent
salesman"

A package must
protect what it sells and
sell what it protects

29
PACKAGING AS A SILENT SALESMAN

Helps to promote product

Differentiates product from rivals
Key part of the brand image
Aids identification & recognition
Shape, color & size relate to customer
motivation
Key factor in consumer decision making
Medium for advertising & sales promotion
message.
IDEAL PACKAGING
 PACKAGING PREVENTS MORE WASTE
particularly important for food that is
often eaten raw or straight from the pack
Cucumber

A cucumber is 96% water which it begins

to lose as soon as it is picked.

After 3 days, it has lost so much water

becomes dull, limp and unsalable.

Wrapping plastic film extends its shelf

life to 14 days and it lasts longer at
home.
 Grapes
PACKAGING PREVENTS MORE WASTE
Traditionally grapes were sold in
loose bunches in an open tray -
consumer selected and paid by
weight at the checkout.
Some of the grapes inevitably fell
off -discarded by the shop, fell on
the floor - were potentially
hazardous if slipped on.
Now sold either in bags or sealed
trays- so that the loose ones stay
with the bunch and theres no
danger of slipping.
Has reduced waste in store
typically by over 20%.
 PACKAGING PREVENTS MORE WASTE

Prepared salads

Prepared salads typically contain three or four varieties of

washed,cut, ready-to-eat salad leaves - a bag specially
designed to contain a MAP- keeps the leaves fresh -
extends shelf life.

X bag and MAP edges and stalks quickly go brown.

If consumers bought individual lettuces to create the same

mixture at home, 11x amount of salad produce 4 X the cost
and there would be 5-10X more waste.
 PACKAGING PREVENTS MORE WASTE
Bananas natural packaging: their skins. That makes people
think further wrapping in a plastic bag is wasteful and
unnecessary.

large amounts of bananas over-ripen and are thrown away.

WRAP (Waste and Resources Action Programme), reports
UK consumers throw away 1.6 million bananas a day.
Bananas
Wrapping in MAP bag greatly reduces
bananas stored
waste because the bag:
for 7 days loose and
- absorbs the ripening gas ethylene bananas give off,
in a modified
extending shelf life by 2-3 days so fewer fruits become
atmosphere bag
waste.
- prevents the ethylene affecting other nearby fruit and
vegetables, stopping them ripening too quickly.
- prevents shoppers breaking bunches up, which bruises
the fruit and which leaves odd bananas that are unsold and
get wasted.
 Packaging concerns

Deceptive packaging
(misleading) Things are not always
Over packaging what they seem to be
Environmental issues
- waste disposable
- biodegradability
- recycleability/reusable
Cost
Package interaction
- corrosion of tinplate
- migration of monomers
(laksa,soto)
- shelf life
Packaging systems
RAW MATERIAL

PRIMARY
(bottle)

SECONDARY
(shrink wrap)

PENTERNARY
TERTIARY (containerise)
(carton)

QUATERNARY
(palletise)
 Packaging materials
(a) Metal
- Tinplate
- Aluminium

(b) Glass

(c) Paper/paperboard

(d) Plastics
- Flexible films
- Semi rigid plastics
 Product Value = Product + Package

Value of Packaging

Fresh Products Fruits

Cegetaables 2 5
Cerealia %

Processed food 20 25 %
Soft drink 70 75 %
Bottled Mineral Water 90 %
39
 Packaging Trends

Eco-friendly packaging
Active and Intelligent packaging
Nano-packaging

40
Thank You !

Gracias!

Merci!

Xie Xie!
41