Food Packaging Essay

8786 Words Nov 20th, 2010 36 Pages
Food Packaging

Food packaging draws on disciplines like chemistry, microbiology, food science and engineering. About 25% of the ex-factory cost is for packaging and thus provides the challenge for food packaging technologists to design and develop functional packages at low cost. Today packaging is pervasive and essential. It surrounds, enhances and protects the goods from processing and manufacturing through handing and storage to final consumption without packing, materials would be messy and modern consumer marketing would not be possible. The inter disciplinary nature of food packaging needs to be understood for some it is best but for most it is waste of resources and environmental menace. Packaging is an industrial and
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Louis Pasteur’s research on the spoilage of wine and his description of how to avoid spoilage in 1864 was an early attempt to put food technology on a scientific basis. Besides research into wine spoilage, Pasteur did research on the production of alcohol, vinegar Wines and beer, and the souring of milk. He developed pasteurization- the process of heating milk and milk products to destroy food spoilage and disease-producing organisms. In his research into food technology Pasteur became the pioneer into bacteriology and of modern preventive medicine.

DEVELOPMENTS IN FOOD TECHNOLOGY
Some of the developments that have contributed greatly to the food supply are:­
Instantized milk powder- D. D. peebles developed the first instant milk powder which has become the basis for q variety of new products that are rehydratable in cold water or milk. This process increases the surface area pf the powdered, product by partially rehydrating spray-dried milk powder.
Freeze drying- the first application of freeze drying was most likely in the pharmaceutical industry; however a successful large- scale industrial application of the process was the development of continuous freeze drying of coffee.
High temperature Short Time Processing- These processes for the most part are characterized by rapid heating and cooling, holding for a short time at a

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