The Role of Packaging in Food Processing
Chapter One
OBJECTIVE
The main objective of packaging our food is to.
1) Prevent the shelf life of food.
2) To prevent it from attack of microorganisms and pests.
3) We package our food to make it look pleasant to consumers.
CHAPTER TWO
REVIEWED OF RELATED LITERATURE
HISTORICAL BACKGROUND
The earliest forms of packaging materials were leaves, hollowed-out tree limbs, grounds, skins, reed baskets and earthenware vessels as containers. As civilization developed, more complex containers were developed to meet specific needs. Large ceramic vessels, amphoras were used from 1500 BC to 500 AD to ship wine and other products commercially throughout the Mediterranean. The most large-scale use was to serve the ancient Greek and Roman empires. Glass-making began in 7000 B.C. as an offshoot of pottery, and was first industrialized in Egypt in 1500 B.C. Glass is made from base materials (limestone, soda, sand and silica. Paper (from stems of papyrus in ancient Egypt) is the oldest form of what is referred to as “flexible packaging”. It was reported that sheets of treated mulberry bark were used as a flexible packaging material by the Chinese to wrap foods as early as the First or Second century B.C and during the next fifteen hundred years, the papermaking technique was refined and transported to the Middle East, then Europe and finally into the United Kingdom .The use of metal containers as packaging materials started from ancient boxes and cups, made from silver and gold, which were too valuable for common use. (Hook and Heimlich, 2011). Plastic is the youngest in comparison with other packaging materials. It was discovered in the 19th century, most plastics were reserved for military and wartime use. Styrene was first distilled from a balsam tree in 1831. But the early products were brittle and shattered easily. Germany refined the process in 1933 and by the 1950s foam was available worldwide. Insulation and cushioning materials as well as foam boxes, cups and meat trays for the food industry became popular. Vinyl chloride was discovered in 1835 and provided the opportunity for the further development of rubber chemistry. For packaging, molded deodorant squeeze bottles were introduced in 1947 and in 1958; heat shrinkable films were developed from blending styrene with synthetic rubber. Cellulose acetate was first derived from wood pulp in 1900 and developed for photographic uses in 1909. DuPont manufactured cellophane in New York in 1924 but was not commercially used for packaging until the late 1950s and early 1960s. In 1933, films protected submarine telephone cables and later were important for World War II radar cables and drug tablet packaging. Other cellophanes and transparent films have been refined as outer wrappings that maintain their shape when folded. Originally clear, such films can now be made opaque, colored or embossed with patterns. The polyethylene terephthalate (PETE) container became available during the last two decades with its use for beverages entering the market in 1977. By 1980, foods and other hot-fill products such as jams could also be packaged in PETE. In 1986, aluminium trays were replaced by plastic, microwavable trays. Metallocene catalysed polyolefins was introduced in 1996 to reduce food waste. In 2000 polylactic acid from corn entered the packaging market signaling the return of bio based plastic (Dele Raheem, 2012).
CHAPTER THREE
RESEARCH METHODOLOGY
INTRODUCTION
In this chapter, we described the research procedure for this study. A research methodology is a research process adopted or employed to systematically and scientifically present the results of a study to the research audience viz. a vis, the study beneficiaries.
RESEARCH DESIGN
Research designs are perceived to be an overall strategy adopted by the researcher whereby different components of the study are integrated in a logical manner to effectively address a research problem. In this study, the researcher employed the survey research design. This is due to the nature of the study whereby the opinion and views of people are sampled. According to Singleton & Straits, (2009), Survey research can use quantitative research strategies (e.g., using questionnaires with numerically rated items), qualitative research strategies (e.g., using open-ended questions), or both strategies (i.e., mixed methods). As it is often used to describe and explore human behaviour, surveys are therefore frequently used in social and psychological research.
POPULATION OF THE STUDY
According to Udoyen (2019), a study population is a group of elements or individuals as the case may be, who share similar characteristics. These similar features can include location, gender, age, sex or specific interest. The emphasis on study population is that it constitutes of individuals or elements that are homogeneous in description.
This study was carried to examine The Role of Packaging in food processing. Alpha Food Tech – Nigeria form the population of the study.
CHAPTER FOUR
DATA PRESENTATION AND ANALYSIS
INTRODUCTION
This chapter presents the analysis of data derived through the questionnaire and key informant interview administered on the respondents in the study area. The analysis and interpretation were derived from the findings of the study. The data analysis depicts the simple frequency and percentage of the respondents as well as interpretation of the information gathered. A total of eighty (80) questionnaires were administered to respondents of which only seventy-seven (77) were returned and validated. This was due to irregular, incomplete and inappropriate responses to some questionnaire. For this study a total of 77 was validated for the analysis.
CHAPTER FIVE
SUMMARY, CONCLUSION AND RECOMMENDATION
Introduction
It is important to ascertain that the objective of this study was to ascertain the Role of Packaging in food processing. In the preceding chapter, the relevant data collected for this study were presented, critically analyzed and appropriate interpretation given. In this chapter, certain recommendations made which in the opinion of the researcher will be of benefits in addressing a challenge of the role of packaging in food processing
Summary
This study was on the role of packaging in food processing. Three objectives were raised which included: Prevent the shelf life of food, to prevent it from attack of microorganisms and pest and we package our food to make it look pleasant to consumers. A total of 77 responses were received and validated from the enrolled participants where all respondents were drawn from Alpha Food Tech. Hypothesis was tested using Chi-Square statistical tool (SPSS).
Conclusion
Packaging is an essential component of the food system and plays a critical role in containing, protecting and preservation food from field to the end user. Researchers have shown that the use of appropriate packaging can contribute to reducing food losses and waste, and maintenance of product quality and safety. Food packing has to fulfill a broad spectrum of requirements all being related to the preservation of food quality and the proper presentation and handling of the food item. With respect to preservation of food quality an effective barrier function is mandatory preventing the transfer from/into the food related to its surrounding/environment. A number of food packaging materials are used which includes; glass, metals, and plastic polymers and paper/cardboard. These materials most times when used as the only component, cannot fulfill this task in a sufficient way, other substances are added to ensure quality packaging of processed foods. Antimicrobial food packaging play an important role in reducing the risk of post processing pathogen contamination, as well as extending the shelf life of food. It is gaining global interest across the food industry and research community as it provides quality and safe food
Recommendation
Proper care should be taken while selecting and incorporating the antimicrobial into the food packaging film by evaluating all the implications of food safety and harsh reality of microbial resistance.
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