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PACKAGING FOR FOODSTUFFS (1)
1. Packaging for foodstuffs is divided into two categories, inner and outer packaging.
The inner packaging is in direct contact with the food product. It can be a package intended for the final consumer. Common terms are consumer pack, retail packaging, primary packing, etc. This includes packaging intended for larger consumers such as canteens, hospitals, etc. Inner packaging is also used for packaging of food intended for further processing. Outer packaging normally contains a number of inner packagings. Common terms are outer cases, transport packaging, secondary packaging, etc.
2. A wide range of materials and packaging forms are available. Choice of packaging should be based primarily on the requirements of the individual product. The nature of food, product composition, the temperatures it is likely to experience, the expected storage life should be taken into consideration.
The most important properties of packaging materials to be used for food products are water vapour permeability and permeability to gases, especially oxygen and carbon dioxide.
3. Permeability to water vapour is called Water Vapour Transmission Rate (WVTR.). For almost all the products VWTR of the packaging material should be low or very low. Plastic laminates containing an aluminum foil layer have such a low WVTR that there is hardly any water vapour penetration.
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1. Packaging for foodstuffs is divided into inner and outer packagings.
2. The inner packaging is intended for the final consumer.
3. Outer packaging serves to contain a number of inner packagings.
4. Gas permeability is one of the most important properties of packaging materials.
5. For frozen or deep frozen products packaging materials with high oxygen permeability should not be used.
6. Some plastic laminates contain an aluminium foil layer.
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