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Deteriorative Changes in Food Packaging

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ASND Prasad
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75 views3 pages

Deteriorative Changes in Food Packaging

Uploaded by

ASND Prasad
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Deteriorative Changes in Food During Packaging

1. Physical Changes
- Causes:

- Mechanical damage during handling, transportation, or storage.

- Exposure to inappropriate environmental conditions like moisture, humidity, or pressure


changes.

- Examples:

- Loss of crispness in snacks due to moisture absorption.

- Shrinkage in fruits and vegetables due to dehydration.

- Breaking of fragile foods like biscuits and chips.

2. Chemical Changes
- Causes:

- Reaction of food components with oxygen, light, or packaging materials.

- Oxidation of fats, oils, and other nutrients.

- Examples:

- Rancidity in oils and fats leading to unpleasant flavors.

- Degradation of vitamins (e.g., Vitamin C) due to oxidation.

- Color fading in food products like beverages or spices due to exposure to light.

3. Microbial Changes
- Causes:

- Growth of bacteria, mold, or yeast due to poor sealing, improper hygiene, or inadequate
storage conditions.

- Examples:

- Mold growth on bread if not sealed properly.

- Spoilage of meat and dairy products caused by bacterial contamination.

- Pathogen growth leading to foodborne illnesses.


4. Enzymatic Changes
- Causes:

- Enzymatic activities in food that continue even after harvest or processing.

- Examples:

- Browning in fruits like apples and bananas due to polyphenol oxidase enzyme activity.

- Softening of fruits and vegetables like tomatoes and mangoes.

- Off-flavors in dairy products due to lipase enzyme activity.

5. Interaction with Packaging Materials


- Causes:

- Reaction between food and packaging materials, leading to contamination or loss of


quality.

- Examples:

- Migration of chemicals from packaging material (e.g., plastic) into food.

- Absorption of flavors and aroma by packaging material, reducing food quality.

- Corrosion of metallic containers when used for acidic foods like pickles.

6. Improper Storage Conditions


- Causes:

- Exposure to high temperature, humidity, or light.

- Examples:

- Freezer burn in frozen foods due to moisture loss.

- Melting or blooming of chocolate when stored in hot conditions.

- Condensation inside packaging leading to microbial growth.

Preventive Measures
1. Use moisture-proof and airtight packaging to protect food from external factors.

2. Choose non-reactive and food-grade materials for packaging.

3. Design packaging with light and oxygen barrier properties to avoid chemical spoilage.

4. Match packaging with storage conditions like refrigeration or freezing.

5. Ensure proper hygiene during packaging to avoid microbial contamination.


Conclusion
Effective packaging is crucial to minimize physical, chemical, and microbial changes in food.

By using appropriate materials and techniques, the shelf life, safety, and quality of food can
be preserved.

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