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30-AUGUST-2008 03:13:07 - packaging A sealed pack of diced pork from Tesco. It shows the cooking time, number of servings, 'display until' date, 'use by' date, weight in kg, price, price to weight ratio in both £/kg and £/lb, freezing and storage instructions. It says 'Less than 3% Fat' and 'No Carbs per serving' and includes a barcode. The Union Flag, British Farm Standard tractor logo, and British Meat Quality Standard logo imply that it is British pork. A sealed pack of diced pork from Tesco. It shows the cooking time, number of servings, 'display until' date, 'use by' date, weight in kg, price, price to weight ratio in both £/kg and £/lb, freezing and storage instructions. It says 'Less than 3% Fat' and 'No Carbs per serving' and includes a barcode. The Union Flag, British Farm Standard tractor logo, and British Meat Quality Standard logo imply that it is British pork. Food packaging is the enclosing of food that requires protection from tampering, whether by physical, chemicals, or biological needs. It also shows the product that is labeled to show any nutrition information on the food being consumed. Contents 1 Food packaging's functions 2 Food packaging types 3 Packaging machines 4 See also 5 References 6 External links Food packaging's functions Food packaging's functions are as diverse as they are important. They are broken down as follows. Containment: For items that are granulated, paper-based packages are the best with a sealing system to prevent moisture infiltration of the product. Other products are packaged using metal cans, plastic bags and bottles, and glass. Another factor in containment is packaging durability, meaning the packaged food has to survive transport from the packaging at the food processing facility to the supermarket to the home for the consumer. Protection: The packaging must protect the food from biological agents in rats, insects, and microbes; from mechanical damage such as product abrasion, compressive forces, and vibration; and from chemical degradation such as oxidation, moisture transfer, and ultraviolet light. Communication: Packaged food must be identified for consumer use mainly with label text and graphics. It can also be shown with the food package's shape such as the Coca-Cola bottle or the can of Spam. Other well known food package shapes include the potato chip bags and milk bottles. These packages also detail nutritional information, if they are kosher or halal-manufacturers and consumers. These products can be purchased all at once such as frozen pizza or as part of a larger package such as a twelve pack of beer. Another use may be to see if the package can go through a microwave process such as a TV dinner. Other items included pour spouts already on the bottles are other methods to ease dispensing of the product. Environmental issues: This means that we must be done to reuse the packaging, reducing the size of the packaging, and then recycling of the products to be remanufactured. Package safety: That the package be used for safety of the food from the package or vice versa. This includes any metal contamination issues from a can to the food product or any plastic contamination from a bottle to a food product as well. Food packaging types The above materials are fashioned into different types of food packages and containers such as: Packaging type Type of container Food examples Aseptic packages Primary Liquid whole eggs Plastic trays Primary Portion of fish Bags Primary Potato chips Boxes Secondary Box of Coca-Cola Cans Primary Can of Campbell's Tomato soup. Cartons Primary Carton of eggs Flexible packaging Primary Bagged salad Pallets Tertiary A series of boxes on a single pallet used to transport from the manufacturing plant to a distribution center. Wrappers Tertiary Used to wrap the boxes on the pallet for transport. Primary packaging is the main package that holds the food that is being processed. Secondary packaging combines the primary packages into one box being made. Tertiary packaging combines all of the secondary packages into one pallet. There are also special containers that combine different technologies for maximum durability: Bags-In-Boxes used for soft drink syrup, other liquid products, and meat products Wine box used for wine Packaging machines A choice of packaging machinery includes technical capabilities, labor requirements, worker safety, maintainability, serviceability, reliability, ability to integrate into the packaging line, capital cost, floorspace, flexibility change-over, materials, etc., energy usage, quality of outgoing packages, qualifications for food, phamaceuticals, etc., throughput, efficiency, productivity, ergonomics, etc. Packaging machines may be of the following general types: Blister, Skin and Vacuum Packaging Machines Capping, Over-Capping, Lidding, Closing, Seaming and Sealing Machines Cartoning Machines Case and Tray Forming, Packing, Unpacking, Closing and Sealing Machines Check weighing machines Cleaning, Sterilizing, Cooling and Drying Machines Conveying, Accumulating and Related Machines Feeding, Orienting, Placing and Related Machines Filling Machines: handling liquid and powdered products Package Filling and Closing Machines Form, Fill and Seal Machines Inspecting, Detecting and Checkweighing Machines Palletizing, Depalletizing, Pallet Unitizing and Related Machines Product Identification: labelling, marking, etc. Wrapping Machines Converting Machines Other speciality machinery See also Cold chain Packaging engineering Packaging and labelling Logistics Mandatory labelling Glass Container Industry Containerization Freight Distribution Food labelling Regulations Flexography References Barron, F.H. and J.D. Burcham. 2003. Glass Containers. In Encyclopedia of Agricultural, Food, and Biological Engineering. D.R. Heldman, Ed. New York: Marcel Dekker. pp. 436-439. Barron, F.H. and J.D. Burcham. 2003. Metal Containers. In Encyclopedia of Agricultural, Food, and Biological Engineering. D.R. Heldman, Ed. New York: Marcel Dekker. pp. 636-642. Bourque, R.A. 2003. Secondary Packaging. In Encyclopedia of Agricultural, Food, and Biological Engineering. D.R. Heldman, Ed. New York: Marcel Dekker. pp. 873-879. Chinnan, M.S. and D.S. Cha. 2003. Primary Packaging. In Encyclopedia of Agricultural, Food, and Biological Engineering. D.R. Heldman, Ed. New York: Marcel Dekker. pp. 781-784. Hanlon, J.F., R.J. Kelsey, and H.E. Forcinio. 1998. Handbook of Package engineering, Third ion. Lancaster, PA: Technomic Publishing. Potter, N.N. and J.H. Hotchkiss. 1995. Food Science, Fifth ion. New York: Chapman Hall. pp. 478-513. Steven, M.D. and J.H. Hotchkiss. 2003. Package Functions. In Encyclopedia of Agricultural, Food, and Biological Engineering. D.R. Heldman, Ed. New York: Marcel Dekker. pp. 716-719. External links Food portal Institute of Food Technologists Food Packaging Division Institute of Packaging Professionals Food and Beverage Packaging Task Force PackExpo Food Packaging News v d e Food science Allergy · Chemistry · Engineering · Law · Microbiology · Packaging · Processing · Quality · Foodservice catering · Technology · Nutrition · Product development · Sensory analysis discrimination testing · Superfood Retrieved from http://en..org/wiki/Food_packaging Categories: Food science | Packaging Views Article Discussion this page History Personal tools Log in / create account Navigation Main page Contents Featured content Current events Random article Search Go Search Interaction Community portal Recent changes Contact Donate to Help Toolbox What links here Related changes Upload file Special pages Printable version Permanent link Cite this page Languages Deutsch עברית This page was last modified on 23 July 2008, at 10:44
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