Nufus Kanani, ST., M.

Eng

Functions of Packaging
Containment
Protection
Preservation

Distribution/Transportation
Identification
convenience

Function of Packaging
Containment

This basic function of packaging is a key factor for all

other packaging function. A food product must be
contained before a package can protect, preserve, and
identify it and before it can be moved from one
location to another.
If a product is not contained during distribution, the
environment will not be protected, and the product
will not be preserved.

Function of Packaging
Protection

A good package will protect its contents from the

environment (water vapor, oxygen, light,
microorganism, vibration etc).

Function of Packaging
Preservation

Packaging can function to preserve and/or extend the

shelf life of food product.
Other ways packaging can preserve foods include
1. Acting as barrier to water vapor, oxygen, carbon
dioxide, other volatiles and containments, light and
microorganism
2. Interacting with the product to extend shelf life

Function of Packaging
Distribution/Transportation

A good package design will facilitate affective movement

of product through the entire distribution chain.
Food products are often placed in industrial distribution
packages (such as corrugated boxes and unitized
pallets loads) designed t protect the product from
stress encountered during transportation, including
vibration, shock and compression forces.

Function of Packaging
Identification and Communication

By law, a package must display the specific name of the

product, the quantity contained, the address of the
responsible company, and often, the nutrition
information.

Function of Packaging
Convenience

Packing must be designed to be convenient and user

friendly.
Convenient design of packing will make the package
easy to open, hold and use.
Convenient design of features include ergonomic design
and the capacities to be reused, resealed, and easily
recognized.

Levels of Packaging
There are four basic levels of packaging:

Primary package
2. Secondary package
3. Tertiary package
4. Quaternary package
1.

Paper and Paperboard

1. Type of Paper and
Paperboard
The difference between paper
and paperboard is related to
thickness and or weight.
Paperboard is thicker (>300
m) and/or weights more
(>250g/m2) than paper

Paper and Paperboard

Type of paper used in food
packaging include natural
kraft paper, bleached paper,
tissue paper and label paper
Type of paperboard used in food
packing include chipboard,
white-lined paperboard.
Chipboard is the lowest cost,
lower quality paperboard and is
made from 100% recycled fiber

Paper and Paperboard

2. Characteristics of Paper and
Paperboard
Often used for inexpensive product, product with short shelf life
or those rapidly consumed such as donuts or fast food.
Paperboard boxes are also commonly used for cereal, cake
mixes and many other foods where the food product is
contained in plastic pouch that is placed in the box

Advantages
Low cost
Lightweight

Disadvantages
Hygroscopic
Lack of resistance to
pest
Limited formability

Metal

Types of Metal
Four metals are commonly
used in food packaging:
1.

Tin plate (steel sheet with a

thin layer of tin which
protect the steel from
corrosion):
Chromium-coated steel
Chromium-coated aluminum

Steel
Aluminum
Tin
Chromium

Metal
Common type of metal packages used for foods include:
1.
Three-piece cans
2. Two-piece cans
3. Metal foils

Metal
1. Three-piece cans
Three-piece cans are made
from tinplate (cromiumcoated steel sheet and
two end pieces)

Metal
The body of the can is

ribbed or beaded to
increase strength to
provide resistance to
collapse due to external
processing temperature
and internal vacuum
pressure encountered
during thermal
processing

Metal
The end of the can also have concentric beads

for the same purpose. The end of three-piece

cans are double-seamed onto the can body. A
double seam forms a hermetic seal by
interlocking the cover and body of a can.

Metal

2. two-pieces of can
Two-pieces of can are often made from chromiumcoated steel or aluminum sheets and one end
piece.

Metal
Process:

Draw-and redraw
Chromium-coated steel is stamped (drawn) through a die to form a shallow can shape. The
shape from the first drawn is forced through additional dies (second and third draws)
to increase the height of the can without decreasing the thickness of the can.
For thermal process application, the cans are beaded and the end is double-seamed onto
the can body

Draw-and-iron
Aluminum is drown into a wide cup which then is redrawn to the finish can diameter and
ironed to reduce the sidewall thickness

Metal
3. Metal foils
Metal foils are most commonly made
from aluminum and are defined as
rolled section of metal that are less
then 0.006 inches thick.
Metal foils are most commonly used
in multilayer or laminate flexible
packages such as juice boxes and
meal ready to eat

Metal
Characteristic of Metal Packages
Advantages
Thermal stability
Mechanical strength
recyclability
Consumer acceptance
Resistance to corrosion

(aluminum)
Rolled thinner than other
metals for use in
multilayer film packages

Disdvantages
Weight of the cans
Cost
Reactivity with

foods (tin will react

with acids in food)

Glass
1. Type of Glass
The most widely used glass for food packing is soda-lime
glass
Soda-lime glass contains mostly silica sand
(73%), limestone (12%) soda ash (13%)
and aluminum oxide (1.5%) with small
amounts of magnesia, ferric oxide and
sulfur trioxide, which are melted
together in glass fire melting furnace
(1510 0C) and cooled to rigid stage
without crystallization.
Coloring additives such as iron and sulfur
(amber glass), chrome oxide (emerald
glass) and cobalt oxide (blue glass)
may be added to preserve product
quality

Glass
2. Formation of Glass Package
Glass is formed into food packages:
Blow-and-blow process
Air is then blown through the finish to expand the
glass into the mold and form the bottle
Blow-and-blow process is used to form narrowneck bottles)

Press-and-blow process

a metal plunger rather than air pushes the gob into the
mold
Press-and-blow process is used to form wide-mouth jars

Glass
The advantages and disadvantages of glass
Advantages
1. Chemical inertness
2. Resistance to high internal pressure
3. Surface smoothness
4. Allow the consumer to see the product
Disadvantages
1. Fragility
2. Brittleness
3. Heavy weight

Plastics
Plastics are group of synthetic and modified
natural polymers that can be formed into a
wide variety of shape using heat and pressure.
Most polymers used for food packaging originate
from the petrochemical industry.
Two basic classes of polymers:
1. Thermoset
2. Thermoplastic (most widely uses in food
packaging)

Plastics
Advantages

Disadvantages

1.Ease of shaping
2. Light weight
3. Resistance to
breakage
4. Brilliant colors
5. Transparency
6. Produce in many
size, shape and
design

Can transfer gas

or odors from/to
the plastic
package might
result a
shortened shelf
life or decreased
quality of the
food