Page 348 - Biosystems Engineering

CHAPTER 11

Food Package

Engineering

Shyam S. Sablani
Department of Biological Systems Engineering
Washington State University
Pullman, Washington

11.1 Introduction
Food packaging process requires integration of the principles of
materials science, food science, information science, and socioeconom-
ics needs. In the last two decades, significant research and develop-
ment in packaging materials has led to innovative and environmentally
sound packaging to suit product characteristics and consumer needs.
Comprehensive textbooks and reference books have been published
1–5
that cover several aspects of food packaging. The modern food
industry is a major user of polymer-based packaging. Selected books
focusing on technology, properties, and applications of plastic are
available. 6–8
The International Packaging Institute defines packing as the enclo-
sure of products in a pouch, bag, box, cup, tray, can, tube, bottle, or
other container form to perform one or more of the following functions:
containment, protection and/or preservation, communication, and util-
ity or performance. On the other hand, the U. K. Institute of Packaging
considers food packaging to be a coordinated system of preparing foods
for transport, distribution, storage, retailing, and end use. The impor-
1
tance of packaging in the food supply chain is fully recognized. The
scope of food wrapping is very broad and includes many activities
including packaging material properties, package development, pack-
age manufacturing, graphic design, machinery design, shelf life testing,
food packaging interaction, distribution, and marketing. 2
This chapter discusses selected aspects of food package engineer-
ing. It gives an overview of the most commonly used materials for

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