1 st

Food
Packaging
Technology

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

K1 Monday, 07.00 - RK.H102 (b) Bahasa RSY/EHP
08.40
K2 Friday, 09.30 - RK.H102(b) Bahasa FSB/ABS/N
11.10 ES
K3 Friday, 09.30 - RK. H102 (a) English NES/MAR/E
11.10 HP
NES = Dr. Nugraha Edhi Suyatma, STP, DEA
RSY = Prof. Dr. Rizal Syarief, DESS
MAR = Dr. Ir. Muhammad Arpah, MSi
EHP = Dr. Eko Hari Purnomo, STP, MSc
FSB = Dr. Faleh Setiabudi, ST, MSi
ABS = Dr. Azis B. Sitanggang, STP, MSc
02/01/2020 Food Packaging and Storage Technology 2
 Topics and Lecturers
Week Topics C1 C2 C3
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: Active RSY ABS NES
and Intelligent (Tugas 1)
6 Trends in food packaging: RSY ABS NES
Ecofriendly and Nano Packaging
7 Packaging design RSY ABS NES

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 Topics and Lecturers

Week Topics C1 C2 C3
8 The role and 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 2)
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 EHP

02/01/2020 Food Packaging and Storage 4

Technology
Grading criteria:
No Criteria Score Range Percentage
(%)
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 times) 60-100 10%
5. Activity (PKM proposal, Student 60-100 10%
paper competition, popular
article)

02/01/2020 Food Packaging and Storage Technology 9

LECTURE RULES
All cellular phones must be switched off or silent
mode 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
examination. No exceptions.

02/01/2020 Food Packaging and Storage Technology 10

ANY QUESTIONS ????

02/01/2020 Food Packaging and Storage Technology 11

1 st
Food
Packaging
Technology

ITP431 – Food Packaging and Storage Technology

Topic 1.
The Role and Function of Food Packaging
Dr. Nugraha Edhi Suyatma
Prof. Dr. Rizal Syarief
Department of Food Science and Technology
Bogor Agricultural University
  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 Institute International (Glossary of Packaging
Terms, 1988) defined packaging as the enclosure of products,
items or packages in a wrapped pouch,bag, box, cup, tray,
can, tube, bottle or other container form to perform one or
more of the following functions: containment, protection,
preservation, communication, utility and performance.

Gordon L. Robertson (Author)

“Packaging is the protection of foods by means of containers
designed to prevent damage to the foods by outside influence”
Definition of Packaging
  All products in the
market are packed.

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 The role of packaging is from farm to the table

Raw materials

Food
Production

CONSUMER
DISTRIBUTION 17
Functions of a Package
Four primary functions of packaging have
been identified: containment, protection,
convenience and communication (Robertson,
2013).
 1-Product Containment
 The first function of packaging is its capability of
containment. In line with the primary purposes of packing
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 product’s shelf life.

 Preservation depends on process & package

 Heating – cans, bottles, plastics, paper

 Drying – cans, paper, plastics, foil
 Freezing – 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
 Barrier Properties
To achieve the best from packaging , it is important to know
product characteristics, properties of individual package,
storage, and distribution conditions.
 Barrier properties include permeability of gases (such as O₂,
Co₂ , N₂ , C₂H₄ ), 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)
ziplock, tube
 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

Packaging is part of Marketing-

Mix
Packaging as "Silent
salesman"
“A package must
protect what it sells and
sell what it protects”

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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
example: 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 there’s 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.

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.

Modified atmosphere bags make a significant

contribution to reducing food 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)

• Over packaging Things are not always
• Environmental issues what they seem to be
- waste disposable
- biodegradability
- recycleability/reusable
• Cost
• Package-interaction
 corrosion of tinplate
 migration of monomers (bakso,
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

Vegetables 2–5%
Cerealia

 Processed food 20 – 25 %
 Soft drink 70 – 75 %
 Bottled Mineral Water 90 %
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• Eco-friendly packaging
• Active and Intelligent packaging
• Nano-packaging

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