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LU 3: POST HARVEST TECHNOLOGY Lecture 5: Food Storage and Food Packaging …
LU 3: POST HARVEST TECHNOLOGY
Lecture 5: Food Storage and Food Packaging
FOOD PACKAGING
Marketing
Security
Information Transmission
Types of food packaging
Barrier and Physical Protection Packaging
*Materials provide a separating barrier/layer between the product and environment.
Moisture and gas.
For dry food food and food sensitive to gas (O2 ethylene).
For frozen and modified atmosphere food, duration in market depend on the rate of heat, CO2 and O2 transfer through package material.
Heat.
Depend on the ability to transfer heat or possess specific thermal conductivity characteristic.
Suitable package material – has low thermal conductivity, i.e. paper box, polysterene and polyurethane.
Glittering material – could reverse radiation heat (e.g. Aluminium foil).
Presence of microbe.
Good package material – prevent the entrance of microbe.
Package material without sterilization – main source of microbe contamination.
Other sources of microbe contamination
Entrance of contaminated air or water through small pores on surface of food.
Entrance of contaminated air or water through small pores on surface of food.
Damaged on packaging - tear, broken.
Unhygienic packaging environment.
Light.
Polyethylene – could be penetrated by UV rays and visible light.
Poly-vinylidine – could not be penetrated by UV light.
Amount of light entering depends on package material.
Suitable for seeing food content – transparent container.
FOOD STORAGE
Food storage is important to ensure supply and control price level.
Purposes
Reducing kitchen waste by preserving unused or uneaten food for later use.
Preserving pantry food, such as spices or dry ingredients like rice and flour, for eventual use in cooking.
Preparedness for catastrophes, emergencies and periods of food scarcity or famine.
Enabling a better balanced diet throughout the year.
Storage of harvested and processed plant and animal food products for distribution to consumers.
Protection from animals or theft.