What are canning and Packaging? Why there is a demand for packed food? Why packaging is important? Factors affecting packaging? What's the importance of labeling?

2. Packaging maintains the benefits of food processing after the process is
complete, enabling foods to travel safely for long distances from their
point of origin and still be wholesome at the time of consumption.
Packaging technology must balance food protection with other issues,
including energy and material costs, heightened social and
environmental consciousness, and strict regulations on pollutants and
disposal of municipal solid waste.
Canning provides a shelf life typically ranging from one to five years,
although under specific circumstances it can be much longer (such as
canned dried lentils -30 years ).

3. •The material that first
envelopes the product and
holds it.
•This usually the smallest
unit of distribution or use and
is the package which is in
direct contact with the
content.
•It’s outside the
primary package,
perhaps used to group
primary packages
together.
PRIMARY PACKAGING01 SECONDARY PACKAGING02

4. 1
Consumer Package
2
Family Package
3
Re-Use Package
4
Transit Package

5. Nuclear Family
Particular
Person Family
Circle
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Growing Incomes
Urbanization
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Women in the Personnel3
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6. Tamper indication
Convenience
Traceability
to protect food products
from outside influences
and damage
to contain the food,
thus prevent wastage
to provide consumers with
ingredient and nutritional
information
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Primary
Roles
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Attractiveness
Secondary
Roles

7. 
•Quality
diminishes during
storage by time.
•The rate and
extent of this
depends on the
circumstances of
environment.

8. .
Chemical
Physical

The Package influence the quality
of foods by controlling the degree
to which factors linked with
processing, storage and
handling can act on
mechanisms of
foods.
FACTORS

9. Lengthened exposure to light causes oxidation
of fats and oils to turn out oxidative rancidity
and various color changes.

10. Oxygen receptive
Vitamins , pigments, and some
amino acids, proteins1

11. Some food are
needy of
relative
humidity of
the immediate
environment
This
powerfully
affects the
packaging
requirements.
With high/low
equilibrium
relative
humidity
causes lose/in
take of
moisture
This results in
weight loss and
deterioration in
appearance
and texture
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12. Using anti-oxidants
(Vit- A, C, & E)
Storing in a dark
place
Refrigeration
Vacuum packaging

13. This is of meticulous
importance when foods are to be
heated or cooled in their
packages.
The rate of change of
temperature and the type of heat
may influence the choice of
packaging.
Insulating properties of the
packages are superior in
handling and distribution of
frozen foods.
The package must be able to
carry on the changes in
temperature, which is likely
comes across without any loss
of performance.
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Proper packaging can decrease the occurrence and
extent of mechanical injury
The choice of strong, rigid packaging materials, e.g.
metal, glass, wood and fiber board can lessen
damage due to compression loads.
The addition of a cushioning material as a part in
the package can defend against shocks and
vibration

15. Under tropical
conditions microbial
growth is possible ,
when the surface is
subjected to vey high
humidity, therefore
needed to be treated
with anti-microbial
agents
Packages and
cans puts off
microbial
contamination
By preventing
penetration
Highly polished
and slippery
surface
Odour barrier do
not attract insects
to attack
Well-formed
seals &
closure.

16. Significant food
wastage is reported in
many countries.
From 25% food grains
to 50% fruits and
vegetables.
•Inadequate prevention /protection
•Inadequate storage
•Inadequate transportation

17. Increased profit
Increased sale
More people get
attracted
Good look and
ease in usage
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19. To improve
supply
management
To facilitate
traceback, for safety
and quality pupose
To differentiate and
market food with
subtle or undetectable
quality attributes

20. Special packaging features designed to reduce
or eliminate the risk of tampering and
adulteration.
Features include banding, special
membranes, breakaway closures, and special
printing on bottle liners or composite cans
such as graphics or text that irreversibly
change upon opening.
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An example of a
tamper-evident
feature that
requires no
additional
packaging
materials is a heat
seal used on
medical
packaging that is
chemically
formulated to
change color
when opened.

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Direction of Use
Protection from legal
liability
Description
Promotion
Brand Identification

24. Types


25. Instructions for use
The weight.
The county of origin (in case of imported
foods)
The name & address of the manufacturer,
packer or seller.
Storage conditions
The shelf life(Use before date)
Nutrition facts or information which
includes energy, proteins, carbohydrates
and fats
Logo for Vegetarian/Non Vegetarian Food
An ingredient list in descending order
of weight
Product name and category of food.

26. Product (its nature and
adaptability)
Price or cost
Handling ability
Marketing trends.
Reusability and
recyclability of the
material.

27. PRODUCT
MARKET
PACKAGING
MATERIAL
TRANSPORTATION
HAZARDS/COST

28. Material from
which the product is
made and the
manner in which
these can
deteriorate-whether
plant source, animal
source, marine
source etc.
Shape and size of
the product
Weight and bulk
density
Its strength and
weakness which
part is having long
bearing property

29.  Damage in transport is one of the oldest problems in
packaging.
 Therefore protection is requested against the average
hazard encountered.
The Distribution system is mainly divided into two:
Private Transport System
Public Transport
System
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30. Qualities
sold & in
which unit
pack size
Price of these
products
How the
product is
sold ?
Details about
the target
group .
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31. Basis of
Rigidity
Basis of
Contact
Basis of
Material
Used
•Primary
•Secondary
•Tertiary
•Quaternary
•Paper
•Metal
•Glass
•Plastics
•Ceramie
material
•Aluminium
•Rigid
•Semi-Rigid
•Flexible
•Aerosol