Application of biobased plastics as food packaging material

Slides:

Advertisements

Similar presentations

Unit Food Science. Problem Area Processing Animal Products.

Advertisements

Thermal Preservation.

Food Preservation Chapter 27.

Food Packaging D-9.02 Food Packaging.

Controlled Atmosphere and Modified

Food Preservation Technology Ch. 28. Objectives: Describe the effect of freezing on foods Identify and describe commercial freezing methods Demonstrate.

Food Processing. The Food Industry b Three Main Sectors  Primary producers  Food Processing  Food Retailing b The food production complex is called.

Technology of frozen foods

Verdict | Systems Cold Chain, Wireless & Environmental monitoring Cold Supply Chain Verdict Systems BV Aalten (NL)

Towards Post Harvest Remedy for Aflatoxin Contamination of Crops Dr. A.O. Oyebanji Nigerian Stored Products Research Institute,

Meat Packaging ANSC Purpose of food packaging Protect products Contain the product Communicate to the consumer as a marketing tool Provide consumers.

A C-PET 101. What is C-PET? Crystallized Polyethylene Terephthalate Basically, it is PETE with a twist in the manufacturing process Extremely difficult.

Designed for production, packaging, storage and sale of boiled sausages and hams, boiled & smoked sausages, semi-smoked and raw-smoked wieners, speckwurst.

Modified Atmosphere Packaging (MAP) and ambient foods

Preservation of Seafoods FSN 261 Spring 2011 Chuck Crapo Seafood Technology Specialist 1.

Understanding Food Chapter 7: Food Preservation. Food Spoilage Biological Changes Yeast: A fungus (a plant that lacks chlorophyll) that is able to ferment.

Packaging Why do we package? (Purpose) (Think about the bins in “health” stores.) Preserve (Modified atmosphere packaging) Prevent contamination, many.

Food packaging. Learning objectives To understand the reasons why the use of food packaging. To understand the importance of food labelling. To identify.

Methods of Food Preservation

Food packaging Foundation. Learning objectives To understand the reason(s) why the use of food packaging has increased. To identify the aims of packaging.

Consumers: Food and Nutrition Packaging

Sjon-Paul Conyer External Innovation Senior Scientist

PACKING AND PROTECTING YOUR PRODUCTS WITH THE MOST ENVIRONMENTALLY FRIENDLY MATERIALS

Week: 14 REFRIGERATED STORAGE INTRODUCTION PRINCIPLES OF REFRIGERATED STORAGE CONTROL OF MICROBIAL GROWTH DURING REFRIGERATEED STORAGE ESTABLISHING SHELF-LIFE.

ATMOSPHERE MANIPULATION INSIDE THE PACKAGE

Using Innovation to Keep Foods Fresher for Longer Ron Cotterman Vice President, Sustainability Sealed Air Corporation SAVE FOOD Congress May 8, 2014.

Slovak Technical University in Bratislava Faculty of Chemical and Food Technology Institute of Polymer Materials Plastics and Ecology Prof. Ing. Pavol.

WORK PACKAGE 6. COATING FORMULATION 10 % Kaffirin Ethanol as solvent Plasticiser mixture (1:1:1) –Polyethylene Glycol –Lactic Acid –Glycerol Relaxation.

BY-PRODUCTS AS A RAW MATERIAL SOURCE

SHELF-LIFE STABILITY OF OAT GROATS PROCESSED WITH SUPERHEATED STEAM D. Head 1, S. Cenkowski 1, S. Arntfield 2 K. Henderson 3 1 Biosystems Engineering,

MINIMALLY PROCESSED FOODS (2 Hours) ASSOC PROF DR AZIZAH OSMAN Faculty of Food Science and Biotechnology Universiti Putra Malaysia (UPM) (2 Hours) ASSOC.

E XTENDING THE SHELF L IFE Commercially produced food has a shelf life. This is the amount of time it is save to eat or in its best condition. When crisps.

Optimization of textural properties of predried and deep-fat-fried carrot slices as a function of process conditions by Dr. Cem BALTACIOĞLU 1 Dr. Erkan.

Derya Boyacı İ zmir Institute of Technology Turkey Development of Whey Protein Based Edible Films with pH-controlled Release for Active Packaging.

 To know current labelling requirements.  To understand why food may be packaged in different forms to extend shelf life.  To be able to recall The.

Dr. Nermin Hassan Ibrahim Ass. Prof. of Medical Microbiology and Immunology.

Food Science and Industry

1 Impact of Fluoride on Microorganisms in Wastewater Treatment Chandra Khatri, Valeria Ochoa and Reyes Sierra-Alvarez Department of Chemical and Environmental.

Week: 13 Effect of Controlled Atmosphere Storage on the Quality of Three Fresh Fig Cultivars Adopted from: Carlos H. Crisosto

Dehydration. Dehydrating provides us with a connection between cooked and raw foods. It is a method of preservation that helps retain food enzymes and.

Effect of Controlled and Modified Atmosphere Storage on Qualities and Senescence of Dendrobium Orchid Mr.Warinthon Yimyong ID:

PACKING AND PROTECTING YOUR PRODUCTS WITH THE MOST ENVIRONMENTALLY FRIENDLY MATERIALS

The Science of Shelf Life Ron CottermanDaniel McKamy Vice President, SustainabilityDirector of R&D Food SolutionsSealed Air Corporation August 2014.

Biodegradable Active Packaging. BIODEGRADABLE PACKAGING Biodegradable: Material that left to itself will be decomposed by natural processes ( microorganisms)

INTRODUCTION TO FOOD PROCESSING & PRESERVATION. WORLD FOOD PROBLEMS - Need for more effective and more widely used methods of Food processing & preservation.

Food preservation and processing by use of low temperature

Factors affecting microbial growth in food

POSTER TEMPLATE BY: The use of vitamin and mineral mixture treatment and modified atmosphere packaging to improve quality retention.

Extrinsic parameters affecting growth of microorganisms in foods.

PORK the Other White Meat Original Power Point Created by Randal Cales Modified by Georgia Agricultural Education Curriculum Office June 2002.

Lee Sung Yong Department of Bioscience and Biotechnology Inhibition of pork and fish oxidation by a novel plastic film coated with horseradish extract.

Effect of spectral characteristics of different retail lightings and residual oxygen on cured meat products Nadine Böhner, Wolfgang Danzl, Klaus Rieblinger.

Biodegradable Plastics

Effects of Browning and High Oleic Oil.

Food Packaging & Labeling

Food packaging.

PRESENTATION ON MICROBIAL FOOD CONTAMINATION BY MR ABU GBLA.

Modified Atmosphere Packaging (MAP) and ambient foods

Ch 20.  During dehydration;  1. Water- transfer from the food into the dehydrating environment  2. Heat- transferred to the food ( promoting water.

Presentation on Food Packaging Materials Presented By Md Billal Hossen Roll: Session: Faculty of Applied Science and Technology Department.

Food Preservation Technology

IPPC first consultation 1 July to 30 September 2018

Introduction Using the textbooks complete the frayer model on the following vocab words for this lesson: Quick Freezing Aseptic Packaging Retort Packaging.

Food Preservation By Dr. Nuzhat Sultana M.B.

Week: 11 Packaging of fresh fish

Food Packaging Lecture IV.

VACCUM PACKAGING AND MODIFIED ATMOSPHERE PACKAGING AND STORAGE

Modified Atmosphere Packaging (MAP) and ambient foods.

Food Packaging D-9.02 Food Packaging.

FDE 101-Basic Concepts in Food Engineering

Presentation transcript:

Application of biobased plastics as food packaging material Dr. ir. Nanou Peelman International conference and exhibition on Biopolymers and Bioplastics 10-12/08/2015 Beste voorzitter, juryleden, collega’s, vrienden en familie, welkom op mijn doctoraatsverdediging met als titel “karakterisatie van barriere eigenschappen en temperatuursresistentie van biogebaseerde plastics voor het verpakken van levensmiddelen” International conference and exhibition on Biopolymers and Bioplastics 10-12/08/2015

Increased use of raw materials Introduction Why use food packaging? Roles of food packaging: Containment Protection Communication Convenience Prevention of food loss! (huge environmental impact) Voorgenoemde nadelen + groter bewustzijn bij de consument leidden tot grotere interesse, MAAR onvoldoende kennis over de prestatie van deze bioplastics verhinderen dat bedrijven de stap durven zetten. Food packaging ↑ Increased use of raw materials

Introduction Interest in bioplastics among stakeholders in the food industry BUT lack of knowledge on their performance hinders succesfull introduction AIM of this research: can biobased plastics replace conventional plastics as a food packaging material? Voorgenoemde nadelen + groter bewustzijn bij de consument leidden tot grotere interesse, MAAR onvoldoende kennis over de prestatie van deze bioplastics verhinderen dat bedrijven de stap durven zetten. Barrier properties

Barrier properties O2 + CO2 barrier: H2O barrier: MAP (modified atmosphere) Delay or inhibit growth microorganisms Delay chemical degradation H2O barrier: Avoid dehydration (fresh products) Water permeation (e.g. loss of crispness) In tegenstelling tot bvb glas of metaal zijn plastic materialen doorlaatbaar. In voedingsindustrie is enerzijds de gasbarriere belangrijk … anderzijds is ook de vochtbarriere belangrijk …

Barrier properties of biobased plastics Cellulose Starch PLA PHA O2-barrier + - H2O-barrier ± Barrier properties can be improved by: Use of multilayers Use of coatings (e.g. metal layer) Monolayer Multilayer Without coating With coating

Characterization barrier properties (commercial) multilayer biobased plastics Large variations → biobased plastics with barrier properties for different types of food products exist

Storage tests: selection of food products H2O Eerste groep verpakt onder lucht, vochtbarriere het belangrijkst. Tweede groep MAP en dus gasbarriere belangrijkst,

Selection of materials Selection was made by participating (food) companies Selection based on the technical specifications of their current conventional material Good performance No need for testing (expensive and time-consuming) Waarom gebruiken we verpakkingen voor levensmiddelen? Verpakking heeft ten eerste enkele belangrijke functies zoals omhulling, bescherming (o.a. barriere), gebruiksgemak (vb microgolf) en communicatie. Beschermingsfunctie is ook zeer belangrijk om voedselverspilling tegen te gaan. Afgelopen decennia sterke stijging in gebruik en dus ook meer grondstoffen nodig om ze te produceren. Many biobased plastics

Storage tests with lower barrier materials Food Product Selected packaging material Short shelf life (refrigerated storage) Rumsteak (MAP) PLA tray + Cellulose/PLA Medium shelf life Ham sausage (MAP) Cellulose/starch Mcellulose/starch PLA tray + Paper/AlOx/PLA Long shelf life (ambient storage) Tortilla chips (Air) Cellulose/M/PLA Eerste groep verpakt onder lucht, vochtbarriere het belangrijkst. Tweede groep MAP en dus gasbarriere belangrijkst,

Storage tests Packed in biobased package(s) and in conventional package Follow up during shelf-life: Gas headspace (if MAP) Microbial growth Lipid oxidation Color Sensorial evaluation (taste, odor, color,…)

Oxygen barrier Rumpsteak Ham Sausage Material OTR (cc/m².d) Cellulose/PLA 11,0 ± 0,2 (75% RH) PLA tray 46,8 ± 1,1 (50% RH) PET/CPP + PP tray 3 (50% RH) Material OTR (cc/m².d) Cellulose/PLA 11,0 ± 0,2 (75% RH) Paper/Alox/PLA 45,7 ± 2,7 (75% RH) PET/EVOH/PE <8 PLA tray 46,8 ± 1,1 (50% RH) APET/LDPE tray 20,6 ± 0,5

e.g. Ham sausage ------------------------------------------------------------------------ Oxygen concentration never exceeds the maximal limit applied by the industrial partner

Lipid oxidation parameters

Conclusion: rumpsteak and ham sausage In comparison with current conventional packaging: Gas headspace Microbial growth Lipid oxidation Color Sensorial evaluation Taste Odor

Moisture barrier properties: Tortilla chips In comparison with current conventional packaging: Moisture uptake Lipid oxidation Sensorial evaluation → preference biobased packaging

Conclusions Quality of various food products can be guaranteed MAP Light transparency

Conclusions Rice and pasta - Lima Coffee - Bastinpack Mede door resultaten uit het onderzoek hebben een paar bedrijven de stap gezet om over te schakelen naar bioplastics. Meat products – Ter Beke

Conclusions Biobased plastics with lower barrier properties than the current packaging materials can also guarantee the quality during shelf-life (overpacking?) New Project: OptiBarrier (www.pack4food.com) Case-by -ase approach is needed!

Acknowledgements IWT Participating companies Participating research institutes Prof. Dr. Dirk Poelman (LumiLab) Ik zou graag het IWT bedanken om dit onderzoek mogelijk te maken. Ook alle deelnemende bedrijven voor de input en goede samenwerking. Dirk Wens om voorzitter te willen zijn van beide gebruikersgroepen. Alle kennisinstellingen die meegewerkt hebben en Prof. Poelman voor het uitvoeren van de doorlaatbaarheidstesten.

Conclusions Thank you!

Barrier properties: storage tests Goed uitleggen! Groep 1: Parameters zelfde als in conventionele verpakking. FdS, Kaas en Chips zelfs voorkeur bij sensorische analyses. Kwaliteit gewaarborgd tijdens HBH. Groep 2: Meeste parameters OK, enkel verkleuring niet OK. Groep 3: Te veel vocht door verpakking, niet OK.