Food Packaging

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Food packaging is the process of enclosing food to protect it from contamination by physical, chemical, and biological sources. It helps preserve freshness, prevent tampering, and extend shelf life.

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Milk is highly perishable and sensitive to light, air, and microbes. Packaging protects it from contamination, prevents spoilage, and maintains freshness during storage and transport.

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1. Protection (physical and barrier) 2. Containment 3. Information transmission 4. Marketing 5. Convenience and portion control…

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Packaging materials like aluminum foil or plastic laminates act as barriers to oxygen. This prevents oxidation of fats and vitamins, which can cause rancidity and nutrient loss in foods like oils and …

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Water vapor can increase moisture in dry foods like biscuits or powders, leading to clumping, mold growth, and reduced shelf life. Good packaging must control humidity using moisture barriers.

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Oxygen absorbers remove residual oxygen inside sealed packages. This slows down oxidation and microbial growth, helping preserve flavor, color, and nutritional value of foods like spices and dried fru…

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Modified Atmosphere Packaging (MAP) replaces the air inside a package with a gas mixture (like nitrogen or carbon dioxide) to slow down spoilage and extend shelf life of perishable foods like meat and…

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An example is a packet of oxygen absorber placed inside a snack pack. It actively removes oxygen to keep the food fresh longer. Another is moisture-regulating packaging for baked goods.