How food processing methods affect your packaging options

摘要

Consumers increasingly demand a safe food supply without sacrificing nutritional content, quality or shelf life of foods they buy. Luckily, many food processing methods are adjusting their operations accordingly. But how do these processing improvements change the product's packaging requirements? Firstly, the selection of the processing technology depends on the food. Critical properties are pH, moisture content, phase (solid, semi-solid, liquid with particulates, liquid) and heat stability. Next, the targeted agent to eliminate (such as microorganism, spore or undesirable enzyme) is specified. Their acceptable risk levels in foods depend on safety regulations. The intended shelf-life is important, as well as the environment in which food will be stored (such as room temperature for two years, or refrigeration with an expected shelf life of one month). Then, the preservation of nutrients and quality, and economic viability are considered. Selection of packaging is an integral part of this process. We present packaging implications for the following thermal and non-thermal processing methods: 1. Retort processing; 2. Aseptic processing; 3. Microwave-assisted thermal sterilization (MATS); 4. Ultra-high-pressure processing (UHP); and 5. High-intensity light pulse (HILP).