Packaging of Cake, Biscuits and Some of Bakery Products

Document Type : Scientific Paper

Authors

1 Ph.D. student, Department of Food Materials and Process Design, Gorgan University of Agricultural Sciences and Natural Resources

2 Professor, Department of Food Materials and Process Design, Gorgan University of Agricultural Sciences and Natural Resources

3 Research and development expert of Azar Nan Nazari company, Tabriz

Abstract

The packaging and design on the box, depending on the type and nature of the product, can greatly affect the sales of these products such as cakes, cookies, biscuits, crackers, etc.Packaging materials include flexible films with offering moisture-proof properties and heat sealability, paper, trays, cartons and corrugated paper contributing to the moisture barrier properties of the pack, tins, cartons and cases outside the moisture-proof pack, and shrink wrapping. Regenerated cellulose and plastic based (usually polypropylene) films are used as heat sealable and moisture-proof packaging films. Regenerated cellulose films are available in various thicknesses ranging from about 0.06-1.5 mm and the 0.08 mm is most commonly used for biscuit packaging. Polypropylene is a naturally good moisture barrier and its strength is good to achieve similar performance to coated cellulose films; it can be used at much thinner gauge at competitive prices. Aluminum foil is used in packaging as amultilayer coating with waxed paper, polyethylene or polypropylene. The film is a metallized, roll or polymer sheet which is coated with a thin layer of metal (usually aluminum). This metallic and shiny product is in the form of aluminum foil with lower cost and weight. This paper introduces the materials used in the packaging cakes, cookies, biscuits, crackers, etc., their specification, advantages, disadvantages, and labeling criteria.

Keywords

References

1. Brunazzi, G., Parisi, S. and Pereno, A., (2014). “The importance of packaging design for the chemistry of food products: Springer”. Cham: Springer International Publishing; p. 57-86.##
2. IRI.FDO. (2014). “Executive instructions minimum standards for labeling of food and beverages”. Vice-Chancellor in Food and Drug Affairs. SP-Pr-1393-0015. p. 1-56 (In persian).##
3. Robertson, G. L., (2016). “Food packaging: principles and practice: CRC press”. CRC press; p. 1-186##
4. Sattari Najafabadi, M., (2011). “Investigating the effect of using nanotechnology and nano-packaging on reducing agricultural waste”. Fifth National Conference on New Ideas in Agriculture; p. 1-6 (In persian)##
5. Manley, D. and Clark, H., (2011). “Biscuit packaging and storage”.  Manley’s Technology of Biscuits, Crackers and Cookies: Elsevier;  p. 547-63.##
6. Raheem, A. R., Vishnu, P. and Ahmed, A. M.,  (2014). “Impact of product packaging on consumer’s buying behavior”. European journal of scientific research.122(2):125-34.##
7. Raheem, D.,  (2013). “Application of plastics and paper as food packaging materials-An overview”. Emirates Journal of Food Agriculture:177-88.##
8. INSO. (2014). “Kraft paper-Specifications and test methods. No. 18318. 1st.Edition”. Iranian National Standardization Organization.p. 1-9.##
9. Marsh, K. and Bugusu, B.,  (2007). “Food packaging—roles, materials, and environmental issues”. Journal of food science.72(3):R39-R55.##
10. Kirwan, M. J.,  (2003). “Paper and paperboard packaging”. Food packaging technology.241.##
11. Teck Kim, Y., Min, B. and Won Kim, K., (2014). “Chapter 2 - General Characteristics of Packaging Materials for Food System”. In: J. H. Han, editor. Innovations in Food Packaging (Second Edition). San Diego: Academic Press;  p. 13-35.##
12. Coles, R., McDowell, D. and Kirwan, M. J., (2003). “Food packaging technology: CRC press”. Vol. 5. CRC press, p. 1-340.##
13. Del Nobile, M. A., Fava, P. and Piergiovanni, L.,  (2002). “Water transport properties of cellophane flexible films intended for food packaging applications”. Journal of food engineering.53(4):295-300.##
14. Kirwan, M. J., Plant, S. and Strawbridge, J. W.,  (2011). “Plastics in food packaging”. Food beverage packaging technology:157-212.##
15. Lamberti, M. and Escher, F.,  (2007). “Aluminium foil as a food packaging material in comparison with other materials”. Food Reviews International.23(4):407-33.##
16. Kerry, J., (2012). “Aluminium foil packaging”. Packaging Technology: Elsevier;  p. 163-77.##
17. Kobayashi, Y., Mori, H. and Iwasaki, Y. (2003). “Food-packaging bag, method of food packaging, and use of laminated film as food-packaging bag”. Google Patents.U.S. Patent No. 6,543,208.##
18. Lazić, V., Budinski-Simendić, J., Gvozdenović, J. and Simendić, B.,  (2010). “Barrier properties of coated and laminated polyolefin films for food packaging”. Acta Physica Polonica A.117(5):855-8.##
19. INSO. (2019). “Biscuit-Specifications and test methods- No. 37. 8th Revision”. Iranian National Standardization Organization. p. 1-37 (In persian).##
20. INSO. (2007). “Cake – Specification and test methods- No. 2553. 3th.revision”. Iranian National Standardization Organization. p. 1-19  (In persian).##
21. INSO. (2018). “Koluche -Specifications and test methods- No. 2554. 3th Revision”. Iranian National Standardization Organization. p. 1-26 (In persian).##
22. ISIRI. (2009). “Cracker - Specification and test methods. No. 3682. 1st. revision”. Institute of Standards and Industrial Research of Iran. P. 1-19  (In persian).##
23. INSO. (2012). “Pancake –Specifications and Test Methods. No. 14728. 1st. Edition”. Iranian National Standardization Organization. p.1-7 (In persian).##
24. INSO. (2016). “Cereal and cereal products –Unfinished cake powder - Specifications and test methods. No. 6949. 1st. Revision”. Iranian National Standardization Organization. p. 1-11 (In persian).##

Files

History

  • Receive Date: 20 February 2020
  • Revise Date: 19 March 2020
  • Accept Date: 21 May 2020
  • Publish Date: 20 June 2020

Share

How to cite

Statistics