Advertisement

Food Packaging Equipment

  • George Saravacos
  • Athanasios E. Kostaropoulos
Chapter
Part of the Food Engineering Series book series (FSES)

Abstract

Packaging of food consists of the operations shown in Fig. 13.1. These operations may be distinguished in package preparing operations, product preparing for filling operations, filling in packages, closing (sealing), control of filled packages, and preparation for storage and shipment. The equipment used in feeding the food into the filling unit depends on the nature and properties of the food. For liquids, pumps or gravity is used. For granulates or small pieces, transfer can be done pneumatically, by special pumps, gravity, or belts. Larger pieces are transferred to the packaging line by conveyors or trucks. Before being packaged, the product is stored shortly in feeding tanks or other containers. Depending on the filling technique, the tank may be open or closed. The product in closed tanks may be under pressure or in vacuum. When using trucks or conveyors, mounted on the ceiling, the short storage may be in intermediate bulk containers (Chap.  3), replacing the fixed short storage equipment. In all cases, the main aim of short storage is to have a product of constant properties. Therefore, if, e.g., a liquid food consists of mixed components, it is continuously agitated to secure homogeneity in consistency and temperature.

Keywords

Packaging and packaging materials Filling and closing equipment Aseptic packaging Group packaging 

References

  1. Behra G, Guerin J (1996) Technology of packaging under film. In: Bureau G, Multon JL (eds) Food packaging technology, vol 2. VCH, New YorkGoogle Scholar
  2. Brody A, Morsh KS (1997) Wiley encyclopedia of packaging technology, 2nd edn. Wiley, New YorkGoogle Scholar
  3. Brown WE (1992) Plastics in food packaging. Marcel Dekker, New YorkGoogle Scholar
  4. Buchner N (1995) Aseptic processing and packaging of food particulates. In: Wilhoft EMA (ed) Aseptic processing and packaging of particulate foods. Blackie Academic and Professional, LondonGoogle Scholar
  5. Bureau G, Multon JL (eds) (1996) Food packaging technology, vol 1 and 2. VCH, New YorkGoogle Scholar
  6. Butte DA Manufacturing strategy? What is it. Why do you need one. How to develop and implement one. Food Plants ‘89Google Scholar
  7. Castberg HB, Osmundsen JI, Solberg P (1997) Packaging systems for fruit and non-carbonated beverages. In: Ashurst PR (ed) Production and packaging of non-carbonated fruit juices and fruit beverages. Blackie Academic and Professional, LondonGoogle Scholar
  8. Church N (1994) Developments in modified-atmosphere packaging and related technologies. Trends Food Technol 5(November):335–352Google Scholar
  9. Domininghaus H (1969) Kunstoffe I. VDI, FrankfurtGoogle Scholar
  10. Domke K (1977) Zufuhrungsprobleme bei der Verpackung von Lebensmitteeln. Ernaehrungswirtschaft-Lebensmitteltechnik 2:79–86Google Scholar
  11. Downing DL (ed) (1996) A complete course in canning. CTI Publications, TimoniumGoogle Scholar
  12. Fellows PJ (1990) Food processing technology. Ellis Horwood, LondonGoogle Scholar
  13. Franz C, Fuhrmann R (1968) Vorteile der aerosols setzen sich immer mehr durch. Neue Verpackung. 259–260Google Scholar
  14. Giles GA (ed) (2000) Handbook of beverage packaging. CRC, Boca RatonGoogle Scholar
  15. Hanlon JH, Kelsey RJ, Fornico HE (1999) Handbook of packaging engineering, 3rd edn. Technomic, LancasterGoogle Scholar
  16. Harrison P, Croucher M (1996) Packaging of frozen foods. In: Mallett CP (ed) Frozen food technology. Blackie Academic and Professional, LondonGoogle Scholar
  17. Hernandez R (1997) Food packaging materials, barrier properties, and selection. In: Valentas KJ, Rotstein E, Singh RP (eds) Handbook of food engineering practice. CRC, New YorkGoogle Scholar
  18. Hooper JH (1998) Confectionary packaging equipment. Aspen, GaithertsburgCrossRefGoogle Scholar
  19. Hugel R, Pajean G (1996) Glass used for packaging. In: Bureau G, Multon JL (eds) Food packaging technology, vol 1 and 2. VCH, New YorkGoogle Scholar
  20. Jasrzebski Z (1959) Engineering materials. Wiley, New YorkGoogle Scholar
  21. Joslyn MA, Heid JL (1963) Food processing operations, vol 2. AVI, WestportGoogle Scholar
  22. Luciano RA (1995) How to write packaging machinery specifications. Technomic, LancasterGoogle Scholar
  23. Mallett CP (ed) (1996) Frozen food technology. Blackie Academic and Professional, LondonGoogle Scholar
  24. Miltz J (1992) Food packaging. In: Heldman DR, Lund DB (eds) Handbook of food engineering. Marcel Dekker, New YorkGoogle Scholar
  25. MPE (1975) Modern packaging encyclopedia and planning guide, vol 12. McGraw Hill, New York, p 40Google Scholar
  26. Nehring P, Krause P (1969) Konserventechnisches Handbuch. Enke Verlag, StuttgartGoogle Scholar
  27. Paine FA (ed) (1996) The packaging user’s handbook. Blackie Academic and Professional, LondonGoogle Scholar
  28. Perry RH, Green DW (1997) Perry’s chemical engineers’ handbook. McGraw Hill, New YorkGoogle Scholar
  29. Reichardt A (1963) Lebensmittelverpackung. In: Ullmanns Enzyklopaedie der technischen Chemie, 3rd ed. vol 11, Verlag Chemie, WeinheimGoogle Scholar
  30. Reuter H (ed) (1988) Aseptic packaging of food. Technomic, LancasterGoogle Scholar
  31. Rice J (1997) New options in filling. Prepared Foods 8:93–98Google Scholar
  32. Robertson GL (1993) Food packaging. Marcel Dekker, New YorkGoogle Scholar
  33. Robichon P, Savina JP (1996) Technology of bottling beverages. In: Bureau G, Multon JL (eds) Food packaging technology, vol 2. VCH, New YorkGoogle Scholar
  34. Robinson CJ (1995) The ECRA neutral aseptic system. In: Wilhof EMA (ed) Aseptic processing and packaging of particulate foods. Blackie Academic and Professional, LondonGoogle Scholar
  35. Schormueller J (1966) Die Erhaltung der Lebensmittel. F. Enke, StuttgartGoogle Scholar
  36. Soroka WG (1998) Fundamentals of packaging technology, 2nd edn. Technomic, LancasterGoogle Scholar
  37. Souverain R (1996) Information and consumer protection. The role of packaging. In: Bureau G, Multon JL (eds) Food packaging technology, vol 1. VCH, New York, pp 25–32Google Scholar
  38. Swientek B (1993) Robotics: get a grip on it. Prepared Foods 5:80–83Google Scholar
  39. Thibault J (1996) Palletization, handling, storage of full packs: Developing toward robots and flexible packaging workshops. In: Bureau G, Multon JL (eds) Food packaging technology. VCH, New YorkGoogle Scholar
  40. Turtschan A (1988) Aseptic packaging in prefabricated plastic cups. In: Reuter H (ed) Aseptic packaging of food. Technimic, LancasterGoogle Scholar
  41. Werner W (1955) Kunstoffe und ihre Verarbeitung. In: Huette, 28th edn. Berlin: W. ErnstGoogle Scholar
  42. Wilhoft EMA (ed) (1995) Aseptic processing and packaging of particulate foods. Blackie Academic and Professional, LondonGoogle Scholar

Copyright information

© Springer International Publishing Switzerland 2016

Authors and Affiliations

  • George Saravacos
    • 1
  • Athanasios E. Kostaropoulos
    • 2
  1. 1.NauplionGreece
  2. 2.AthensGreece

Personalised recommendations