AI3004 Storage and Packaging Technology Syllabus:

AI3004 Storage and Packaging Technology Syllabus – Anna University Regulation 2021

COURSE OBJECTIVES:

 To study about the different storage structures
 To learn about the different packaging materials and various methods of packaging to improve the shelf life of the products
 To understand the concepts of Controlled Atmosphere Storage and Modified Atmosphere Packaging

UNIT I STORAGE ENVIRONMENT AND STORAGE STRUCTURES

Storage losses in agricultural commodities. Physical properties of grain affecting storabilityFactors of spoilage- fungi and mycotoxins- Treatments for enhancing shelf life- Fumigation Processes for bag storage piles. Rural storage structures- Bag Storage and its Design. Parameters and types of storage structure. Bulk Storage in silos and large Bins Construction of Silos, Problems of Silo storage, relative Costs of Silo and Bag Storage. Quality Changes and remedial measures of Grains during storages. Design considerations and heat load calculation of cold storage

UNIT II INTRODUCTION TO PACKAGING

Introduction Protection of Food products major role and functions of food packaging Effect of environmental factors, mechanical forces and biological factors on food quality and shelf life. Estimating the shelf life requirement accelerated storage studies. Tests on packaging materials Mechanical strength (Tension, notch and tearing strengths), Gas and water vapour transmission rates.

UNIT III CONTROLLED ATMOSPHERE STORAGE AND MODIFIED ATMOSPHERE PACKAGING

Introduction and concept of CA Storage Equipment for creating, maintaining and measuring controlled atmosphere – Biochemical aspects of CA storage – Static & Dynamic CA, Fruit Ripening, Hypobaric and Hyperbaric Storage. Effects of concentrations of compositional gases on Fruits and vegetables. MAP-Film & Coating types, Permeability, Gas Flushing, Perforation, Absorbents, Humidity, Temperature, Chilling Injury, Shrink wrapping, Vacuum Packing, Modified Interactive Packaging, Minimal Processing, Equilibrium Modified Atmosphere Packaging, Effect of scavengers.

UNIT IV CANNING

Metal Cans and Glass Bottles as Packaging. Types of Metallic cans. Basics of Canning operations, Can closures. Glass jars and Bottles in food packaging, Design features and applications, Sterilization of bottles, advantages and problems, Bottle and jar closures, different types of caps and liners used. Plastics used and their Specific applications – Polyethylene (LDPE and HDPE),Cellulose, Polypropylene (PP), Polyesters, Polyvinylidene Chloride (PVDC Diofan, Ixan andSaran),Polyvinyl chloride, Copolymers their applications. Closing and sealing of Rigid plasticcontainers Seal types.

UNIT V FLEXIBLE FILMS PACKAGING

Formation of Films and pouches, Co-extruded films and Laminates applications. Filling and Sealing of pouches and flexible plastic containers, Pouch form fill seal machines: Rigid and Semi rigid plastic packaging. Fabrication methods Thermo forming, Blow moulding, Injection moulding, Extrusion Blow moulding applications. Laminated Paper board Cartons, Fibre Board and Corrugated Card Board packaging – applications. Nano packaging and smart packaging. Printing on packages, Bar codes, Nutrition labeling and legislative requirements. Sensors and IoT in Food packaging.

Total: 45 PERIODS
TEXT BOOKS

1. Sahay, K.M. and K.K.Singh. 1996. Unit operations of agricultural processing. Vikas Publishing House Pvt. Ltd., New Delhi.
2. Food Packaging Technology, Hand book, 2004. NIIR Board, New Delhi.
3. Pandey, P.H.2002. Post harvest engineering of horticultural crops through objectives. Saroj Prakasam. Allahabad.

REFERENCES

1. Samuel Matz, The Chemistry and Technology of Cereals as Food and Feed, Chapman & Hall, 1992
2. N.L.Kent and A.D.Evans, Technology of Cereals (4th Edition) Elsevier Science (Pergaman), Oxford, UK,1994
3. Ruth H. Matthews: Pulses â?? Chemistry, Technology and Nutrition Mercel Dekker Inc., USA,1989
4. Gordon L. Robertson, Food Packaging- Principles and Practice Marcel Dekker Inc, USA, 1993
5. Donald Downing, Complete Course in Canning (3 Volumes) CTI Publications Inc, USA, 1996

COURSE OUTCOMES

CO1 Possess the knowledge on Storage environment and storage structures
CO2 The students will have a clear understanding of various methods of storage and different packaging techniques for food.
CO3 Determine the principles of Controlled Atmosphere Storage and Modified Atmosphere Packaging
CO4 Differentiate various canning systems and their application in food industry
CO5 Apply the knowledge to choose suitable flexible packaging film and the sealing technique for processed foods.