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• To endow students with the importance of packaging
• History of package development
• Different types and characteristics of packaging materials used for dairy products
• Identify different types and characteristics of packaging materials.
• Able to test glass bottle - resistance to thermal shock.
• Proficiency in testing of plastics and laminates - thickness, water vapour transmission rate and grease resistance.
Module I: History and type of packaging material (6 hr)
• Introduction, Importance of Packaging, History of Package Development
• Packaging materials, a) Characteristics of basic packaging materials: Paper (paper board, corrugated paper, fibre board)
• Characteristics of Glass and Metal
• Characteristics of Plastics
• Foils and laminates, retort pouches
• Package forms, Legal requirements of packaging materials and product information
Project: (10 hr)
• Identification of packaging materials; Flame Hot wire test
• Testing of papers/ paperboards: Percentage moisture, Grease resistance
• Water absorptiveness, Grammage, Tearing resistance, Bursting strength
• Testing of glass bottle – resistance to thermal shock
• Testing of plastics and laminates – Thickness, Water vapour transmission rate (WVTR), Grease resistance
Module II: Packaging of dairy products (5 hr)
• Packaging of milk and dairy products such as pasteurized milk, UHT-sterilized milk
• Aseptic packaging, fat rich products-ghee and butter
• Coagulated and desiccated indigenous dairy products and their sweet mead
• Concentrated and dried milks including baby foods
• Packaging of functional dairy/food products
Project: (2 hr)
• Packaging of different dairy products by using pre-pack and vacuum packaging machines
Module III: Different packaging techniques (6 hr)
• Modern Packaging Techniques; Vacuum Packaging
• Modified atmosphere packaging (MAP), Eco-friendly packaging
• Principles and methods of package sterilization, Coding and Labelling of Food packages
• Aseptic Packaging (AP), Scope of AP and pre-requisite conditions for AP
• Description of equipment (including aseptic tank) and machines- Micro-processor controlled systems employed for AP
• Package conditions and quality assurance aspects of AP
Module IV: Safety and disposal of packaging materials (3 hr)
• Microbiological aspects of packaging materials
• Disposal of waste package materials, Packaging Systems
• Hazards from packaging materials in food
• Patel, H.G., Modha, H. and Ranganadham, M. , Packaging of dairy Products, Agrimoon.com
• Ahvenainen, R. (2003). Novel Food Packaging Techniques. Woodhead Publ. Ltd., Cambridge, England.
• Engineers India Research Institute. (2005). Handbook of Packaging Technology. EIRI, Delhi.
• Han, J. (2005). Innovations in Food Packaging. Elsevier Science & Technology Books.
• Yam, K. L. (2009). Encyclopedia of Packaging Technology. 3rded. John Wiley and Sons, Inc. Publ., USA.
Testing of papers/ paperboards: Percentage moisture, Grease resistance
Testing of plastics and laminates – Thickness, Water vapour transmission rate (WVTR), Grease resistance.
Packaging of milk and dairy products such as pasteurized milk, UHT-sterilized milk
Packaging of coagulated and desiccated indigenous dairy products, sweet mead
Modified atmosphere packaging (MAP), Eco-friendly packaging
Soma Maji is working as an Assistant Professor in the Department of Dairy Technology, School of Agriculture and Bio Engineering, Centurion University of Technology and Management, Paralakhemundi, Odisha. She is B.Tech in Dairy Technology, M.Tech in Dairy Chemistry from WBUAFS, West Bengal Nadia and pursuing PhD in Dairy Chemistry from NDRI, Karnal. She has qualified […]