Learning objectives
The aim of the course is to provide students with interdisciplinary knowledge and expertise to address the study and choice of materials, technologies and packaging systems for food and food production. Discusses the major technological, technical, economic and ergonomic proposed by the present state of the art and explores the possible future developments based on the results of the recent applied research.
Prerequisites
Food Industry plants
Course unit content
PERMEABILITY OF THE PACKAGING.
THE MIGRATION OF THE PACKAING
SUITABLE PACKAGING FOR FOODS.
FOOD CONTAINERS
FLEXIBLE PACKAGING.
CODIFICATION OF PACKAGING AND PRINTING
LABELLING.
ENVIRONMENTAL CONTRIBUTION CONAI.
PACKAGING TECHNOLOGY.
MODIFICATIONS OF THE ATMOSPHERE
FUNCTIONAL PACKAGING
THE SHELF-LIFE
Full programme
PACKAGING PERMEABILITY. The mechanism of permeation. The parameters of measurement of permeability. Techniques for measuring gas permeability. Techniques of measurement of permeability to water vapor.
THE MIGRATION. The interaction phenomena. Mechanisms of migration. Prediction of migration.
SUITABLE PACKAGING FOR FOODS. Suitability for food packaging. Regulatory composition. Migration limits. Eligibility sense. Positive labeling.
CONTAINERS. Bottles and tubes of glass and plastic. EEC Bottles - Collectors measure. Production techniques. Accessories closing. The metal packaging. The metal boxes - types and signs manufacturing. Crimping of the cap (double seaming). Protective coatings. Deformable tubes. Aerosol containers. Kegs. The thin sheet of aluminum.
FLEXIBLE PACKAGING. Production techniques of the films. Finishing the film. Composite structures. Preparation techniques. Permeability of composite structures. Types of flexible packaging.
PRINTING AND ENCODING. Systems, principles and techniques of printing. Inks. The bar code and the "EAN"
LABELLING. The rules of D.L. 109. Nutrition labeling. The metrological standards. Control of the actual contents of the packaging.
ENVIRONMENTAL CONTRIBUTION CONAI. The premises. Definitions and terminology. The environmental contribution for each material.
PACKAGING TECHNOLOGY. Hot filling. Aseptic or pre-sterilization. Means of decontamination of materials and containers. Post-heat sterilization is not conventional microwave irradiation, with high pressure. Changes of atmosphere. Vacuum Conditioning and hypobaric. The modified atmosphere packaging / protective. Packing functional. Active packaging. Intelligent packaging.
THE SHELF-LIFE. The setting of the problem. Basic strategies in the study of shelf-life. The laws of chemical kinetics. Zero-order kinetics. Reaction rate and temperature. Shelf-life at varying temperatures. Nonlinear dependence of the speed. Characteristics of the packaging. Shelf-life and oxygen transmission. Shelf-life and moisture transmission. Shelf-life for a replacement material.
Bibliography
• Rizzo Roberto, Scienza e tecnologia delle acque minerali e delle bevande, vol4 Il packaging delle acque minerali e delle bevande, Chiriotti Editori, Pinerolo (TO), 2006;
• Robertson L. Gordon, Food Packaging, Principle and Practice, II ed, Taylor&Francis, 2006;
• Lessons drafts
Teaching methods
lectures +
exercises
Assessment methods and criteria
written exam +
discussion on a specific project
Other information
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