Tetra Recart

Total Page：16

File Type：pdf, Size：1020Kb

Tetra Recart Paperboard in a new challenging environment – The Tetra Recart development story. Aug-05, 1 Tetra Pak and canned food Organic growth outside liquid food 160 bio. packs is produced annually Food industry knowledge Application of Tetra Pak core competencies Sealing technology Board and polymer properties Printing technology Package material converting Aug-05, 2 Canning History 1806 Invention of food canning by Nicolas Appert 1810 Peter Durand patented sealed airtight tin can First opening instruction (1824): "Cut round on the top near to the outer edge with a chisel and hammer". Aug-05, 3 Tetra Recart - a large development project Ambition to become a major packaging option for producers of canned food One of Tetra Pak’s most challenging projects • New packaging material • New package • New form and seal machine • Remaining parts based on existing technologies and equipment Aug-05, 4 Sterilising the food in the package = Retorting = In-container sterilisation Aug-05, 5 Challenge No 1 – the retorting process • Package based on paperboard in: • 100 % relative humidity • up to 130 °C • for up to 3 hours... ...and still have • good appearance • high print quality • excellent mechanical properties • extremely good product protection • to fit existing recycling systems Aug-05, 6 The Paperboard development Aug-05, 7 Package Integrity Aug-05, 8 How did we solve it? Aug-05, 9 Paper Board Challenge • Moisture resistance at high temperatures Technical solutions • Unique board quality with special sizing Aug-05, 10 Polymers Challenge • To find the polymers that • resists 130 °C • are not brittle at chilled conditions • are extrudable in existing laminator Technical solutions • New polymer grades: • Polypropylene based Aug-05, 11 Printing Quality Challenge • Find a retortable ink • Create a good printing surface without using coating material Technical solutions • UV-ink • Print on outside polymer • Lacquer to protect the print Aug-05, 12 Challenge No 2 – Product demands • Package based on paperboard with a shelf life up to 24 months • Oxygen barrier • Light barrier • Tight to microorganism Lennart Alkskog, Jun-05, 93 Aug-05, 13 Oxygen barrier Challenge • Create an oxygen barrier better than any existing packaging system based on board Technical solutions • Polymer reinforced aluminium foil Aug-05, 14 Product tests Joint venture with customers MTU - Mobile Test Unit at customer production factories Aug-05, 15 Packaging material • Inside polypropylene layer • Aluminium foil • Polypropylene • Paperboard • Outside polypropylene layer • Printing and coat of lacquer Paperboard= Renewable resource Aug-05, 16 Tetra Recart = the retortable carton Volume: ~ 400 ml Particle food Blanks-fed system Laser perforated opening Shelf life up to 2 years Recyclable Aug-05, 17 Easy to open Perforation with laser technique The ”depth” could be adjusted The polymer crystallises The heat improves the adhesion between the layers Aug-05, 18 Aug-05, 19 Thank you for the attention! Aug-05, 20.

Copy Link

Recommended publications

4-H Canning Label Found at Under “State Fair” Or Located Below
DIVISION 6036 - 4-H FOOD PRESERVATION EXHIBITS—2016 Sandra Bastin – Food & Nutrition Specialist Martha Welch – 4-H Youth Development Specialist 1. Classes in Division: 861-865. 2. Number of Entries Permitted: a. County may submit ONE entry per class. b. A member may enter one class in the Food Preservation division. (This means: a member’s name should appear only one time on the county’s Food Preservation Division invoice sheet.) 3. General Rules: a. See “General Rules Applying to All 4-H Exhibitors in the Kentucky State Fair” at www.kystatefair.org Click on “Compete,” then “Premium Book”, then “4-H Exhibits.” b. Items must meet the requirements for the class; otherwise, the entry may be disqualified. c. Items entered must have been completed by the exhibitor within the current program year. d. The decision of the judges is final. 4. Unique Rules or Instructions: a. Recipes: Entries are to be made using recipes found in the 2016 4-H Fair Recipe Book at http://4- h.ca.uky.edu/content/food-and-nutrition or contact your county Extension agent for 4-H YD. b. Canned entries must be prepared from raw produce. c. Re-canning of commercially processed foods is not permitted. d. Helpful Information for the following classes can be found on the National Center for Home Food Preservation website. e. Jars not processed by the correct method will not be judged. Open kettle processing is not acceptable for any product. f. Jars must be clear, clean STANDARD jars specifically designed for home canning. If mayonnaise or similar non-standard jars are used, the product will not be judged or awarded a premium.
[Show full text]
Characterization of a Biodegradable Starch Based Film
Characterization of a biodegradable starch based film Application on the preservation of fresh spinach Inês Antunes Gonzalez Dissertation to obtain the degree of master in Food Engineering Advisors: Doutor Vítor Manuel Delgado Alves Doutora Margarida Moldão Martins Doutora Elizabeth da Costa Neves Fernandes de Almeida Duarte Jury: President: Doutora Maria Luísa Louro Martins, Professora Auxiliar do Instituto Superior de Agronomia da Universidade de Lisboa Members: Doutora Isabel Maria Rôla Coelhoso, Professora Auxiliar da Faculdade de Ciências e Tecnologia da Universidade Nova de Lisboa Doutor Vítor Manuel Delgado Alves, Professor Auxiliar do Instituto Superior de Agronomia da Universidade de Lisboa 2016 Acknowledgments Apesar de a dissertação de mestrado ser um trabalho individual, considero que o seu sucesso está inteiramente relacionado com fatores independente do desempenho pessoal. Apesar da minha grande dedicação neste projeto, teria sido uma jornada bastante difícil de percorrer sem a ajuda e motivação que obtive de várias partes, às quais não podia deixar de destacar o meu agradecimento. Em primeiro lugar, destaco um profundo agradecimento ao professor Vítor Manuel Delgado Alves, quer pelo apoio e disponibilidade na realização dos ensaios laboratoriais, quer na motivação e interesse incutidos no projeto, principalmente aquando as várias barreiras que lhe surgiram. Seguidamente gostaria de agradecer à Professora Elizabeth da Costa Neves Fernandes de Almeida Duarte, pela sugestão do projeto, bem como à Silvex por possibilitar a sua concretização. Agradeço também à professora Margarida Moldão Martins, pelo grande auxílio e aconselhamento ao longo de todas as fases do estudo, especialmente no que respeita ao planeamento da avaliação da aplicação do filme na conservação do espinafre.
[Show full text]
Biodegradable Packaging Materials from Animal Processing Co-Products and Wastes: an Overview
polymers Review Biodegradable Packaging Materials from Animal Processing Co-Products and Wastes: An Overview Diako Khodaei, Carlos Álvarez and Anne Maria Mullen * Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Ashtown, Dublin, Ireland; [email protected] (D.K.); [email protected] (C.Á.) * Correspondence: [email protected]; Tel.: +353-(1)-8059521 Abstract: Biodegradable polymers are non-toxic, environmentally friendly biopolymers with con- siderable mechanical and barrier properties that can be degraded in industrial or home composting conditions. These biopolymers can be generated from sustainable natural sources or from the agri- cultural and animal processing co-products and wastes. Animals processing co-products are low value, underutilized, non-meat components that are generally generated from meat processing or slaughterhouse such as hide, blood, some offal etc. These are often converted into low-value products such as animal feed or in some cases disposed of as waste. Collagen, gelatin, keratin, myofibrillar proteins, and chitosan are the major value-added biopolymers obtained from the processing of animal’s products. While these have many applications in food and pharmaceutical industries, a sig- nificant amount is underutilized and therefore hold potential for use in the generation of bioplastics. This review summarizes the research progress on the utilization of meat processing co-products to fabricate biodegradable polymers with the main focus on food industry applications. In addition, the factors affecting the application of biodegradable polymers in the packaging sector, their current industrial status, and regulations are also discussed. Citation: Khodaei, D.; Álvarez, C.; Mullen, A.M. Biodegradable Keywords: biodegradable polymers; packaging materials; meat co-products; animal by-products; Packaging Materials from Animal protein films Processing Co-Products and Wastes: An Overview.
[Show full text]
Post-Harvest Management and Value Addition of Fruits and Vegetables B.Sc
Course Name: Post-harvest Management and Value Addition of Fruits and Vegetables B.Sc. (Ag.) 3rd Year 2nd Semester 2019-20 Dr. Lalit M. Bal Asst. Prof.- Food Engineering College of Agriculture, Tikamgarh Topic: Canning – Concepts and Standards, packaging of products Canning: The process of sealing food stuffs hermetically (air tight, protected from outside agencies) in containers and sterilizing them by heat for long storage is known as canning. It is also called as Appertizing or Appertization History 1804 Nicholas Apart (Father of Canning), a France confectioner invented the process of preserving foods in hermitically sealed glass containers and sterilizing them by heat. In honour of the inventor canning is also named as “appertizing”. 1807 Thomas Saddington, in England was first to describe the method of canning of foods. 1810 Peter Durand, another English man, obtained the first British Patent on canning of foods in tin containers. 1817 William Underwood introduced canning of fruits on a commercial scale in USA Principle and process of canning Principle: Destruction of spoilage organism within the sealed container by means of heat. 1 Fruits and vegetables are canned in the season when the raw material is available in plenty. The canned products are sold in the off season and give better returns to the farmers. Requirement of Fruits and Vegetables for canning Fruits 1. It should be fresh, ripe but firm and evenly matured. 2. It should be free from all blemishes, insect damage, mechanical injury and malformation. 3. Over ripe fruits are avoided for canning as those are infected with microorganisms and loose their texture and integrity during heat processing thereby yield a pack of poor quality.
[Show full text]
Grape and Granary 915 Home Ave Akron, OH 44310 330-633-7223 G
Grape and Granary 915 Home Ave Akron, OH 44310 330-6633-77223 G & G Beer Brewing Kit MALT EXTRACT- WITH GRAIN STEEPING GG10 G&G ENGLISH BROWN ALE Ingredients Equipment Syrup Malt Extract #1 Dry Malt Extract #2 S.Steel or enamel canning pot Specialty Grains #3 Primary fermenter w/ lid Bittering Hops #4 Airlock and stopper Flavor Hops #5 Siphon equipment Priming Sugar #6 Hydrometer/thermometer Irish Moss (whirlfloc Sanitizer tablet)Sock for Steeping Caps Yeast Capper Recipe Specifics Process Specifics Batch size- 5 us gallons Grain steeping temperature- 150-160 deg f. Total grain- 1.5 lbs Recommended Yeast strain- wyeast 1084 Anticipated SG 1.044 Fermentation temperature- 60-75 deg f. Anticipated color SRM- 21.5 Primary fermentation time- 3-5 days Anticipated IBU- 19 Secondary fermentation time- 5-7 days Boil time- 45 minutes Carbonation- 5 oz dextrose Ideal conditioning time- 4-6 weeks For a list of instruction sheets for grape and granary kits, visit http://www.grapeandgranary.com/ggrec.htm 1) Sanitize primary fermenter, Pour or siphon wort from boiling 10) Sanitize recappable beer bot- lid, airlock (preferably using kettle to primary fermenter tles. Siphon beer from primary or one-step or iodine sanitizer) (attempt to leave most of the hop secondary fermenter into priming residue and any proteins behind). container. Dissolve priming 2) Pour 2 gallons dechlorinated Add enough cold water (refriger- sugar (#6 ) in 1 cup boiling water (no more) into your boil- ated with no chlorine) to the wort water. Add this sugar mixture to ing kettle. Bring water to 150- and bring the volume up to 5 gal- the beer in the priming/bottling 160 degrees F.
[Show full text]
Sweet Spreads–Butters, Jellies, Jams, Conserves, Marmalades and Preserves–Add Zest to Meals
Sweet spreads–butters, jellies, jams, conserves, marmalades and preserves–add zest to meals. They can be made from fruit that is not completely suitable for canning or freezing. All contain the four essential ingredients needed to make a jellied fruit product–fruit, pectin, acid and sugar. They differ, however, depending upon fruit used, proportion of different ingredients, method of preparation and density of the fruit pulp. Jelly is made from fruit juice and the end product is clear and firm enough to hold its shape when removed from the container. Jam is made from crushed or ground fruit. The end product is less firm than jelly, but still holds its shape. This circular deals with the basics of making jellies and jams, without adding pectin. Recipes for making different spreads can be found in other food preservation cookbooks. Recipes for using added pectin can be found on the pectin package insert sheets. Essential Ingredients Fruit furnishes the flavor and part of the needed pectin and acid. Some irregular and imperfect fruit can be used. Do not use spoiled, moldy or stale fruit. Pectin is the actual gelling substance. The amount of pectin found naturally in fruits depends upon the kind of fruit and degree of ripeness. Underripe fruits have more pectin; as fruit ripens, the pectin changes to a non-gelling form. Usually using 1⁄4 underripe fruit to 3⁄4 fully-ripe fruit makes the best product. Cooking brings out the pectin, but cooking too long destroys it. High pectin fruits are apples, crabapples, quinces, red currants, gooseberries, Eastern Concord grapes, plums and cranberries.
[Show full text]
Grape and Granary 915 Home Ave Akron, OH 44310 330-633-7223 G
Grape and Granary 915 Home Ave Akron, OH 44310 330-6633-77223 G & G Beer Brewing Kit MALT EXTRACT- WITH GRAIN STEEPING GG60 CHERRY FRUIT ALE- GG Ingredients Equipment Cherry Fruit Puree #1 S.Steel or enamel canning pot Malt Syrup Extract #2 Primary fermenter w/ lid Malt Syrup Extract #3 Airlock and stopper Bittering Hops #4 Siphon equipment Priming Sugar #5 Hydrometer/thermometer Whirlfloc Tablet Sanitizer Yeast Caps Capper Recipe Specifics Process Specifics grain steeping temperature- No steeping batch size- 5 us gallons recommended Yeast strain- wyeast 1056 total grain-0 lbs fermentation temperature- 60-75 deg f. anticipated SG 1.042 primary fermentation time- 3-5 days anticipated color SRM- 5 secondary fermentation time- 7-14 days anticipated IBU-14 carbonation- 5 oz dextrose boil time- 45 minutes ideal conditioning time- 4-6 weeks For a complete list of instruction sheets, visit http://www.grapeandgranary.com/ggrec.htm 1) Sanitize primary fermenter, Pour or siphon wort from boiling 10) Sanitize recappable beer lid, airlock (preferably using EZ kettle to primary fermenter bottles. Siphon beer from clean or iodine sanitizer). (attempt to leave most of the hop primary or secondary fermenter residue and any proteins behind). into priming container. Dissolve 2) Pour approximately 2 gallon Add enough cold water (refriger- priming sugar (#5) in 1 cup dechlorinated water into your ated with no chlorine) to the wort boiling water. Add this sugar boiling kettle. Bring water to a and bring the volume up to mixture to the beer in the boil. 5 gallons. priming/bottling container. Stir well but do not splash.
[Show full text]
Canning Smoked Fish at Home
PNW 450 Canning Smoked Fish at Home Barbara Rasco, Carolyn Raab, and Sandra McCurdy Introduction Smoked fish is a delicacy in the Pacific Northwest. Whether the fish is caught or purchased, it can be smoked and canned successfully at home. This bulletin provides instructions for lightly smoking fish in preparation for canning and for the canning process itself. Another bulletin, Smoking Fish at Home—Safely , PNW 238, provides instructions for fully smoking and heating fish that is safe to eat without further treatment. Those instructions, however, produce a fish that tends to be too dry and strong-flavored after canning. Fish is highly perishable, and even smoked fish has a short shelf life. Refrigerator storage of fully smoked fish is limited to 2 weeks. For long-term storage, smoked fish must be frozen or canned. Freezing is a quality storage option, but canning is preferred by many people who smoke fish at home. Canning smoked fish requires a processing time of 110 minutes in a home pressure canner to destroy Clostridium botulinum spores and guarantee safety. This lengthy heating time means that the quality of home-canned smoked fish will differ from that of smoked fish that has not been canned. Canning tends to cause moisture loss from the fish, alter its color, and intensify the smoked flavor. However, it’s not safe to reduce the processing time to lessen these undesirable Photo by Nellie Oehler quality changes. Instead, you reduce the amount of heat applied during the smoking procedure prior to canning. Otherwise, the canned smoked fish will be too Contents dry and the smoke flavor may be too strong.
[Show full text]
How to Can Food: the Basics
Extension HYG-5338-02 FHuman Nutrition,actSheet 1787 Neil Avenue, Columbus, OH 43210 Canning Basics ethods for canning foods at home have changed greatly should be processed in a boiling water canner or pressure canner. M since the procedure was first introduced almost two cen- The lower the pH, the more acidic the food. turies ago. Since then, research has enabled home canners to Acidic foods have pH values below 4.6. These foods include simplify and safely preserve higher quality foods. Knowing why pickles, most fruits, and jams and jellies made from fruit. (In canning works and what causes food to spoil underscores the pickling, the acid level is increased by adding lemon juice, citric importance of following directions carefully. acid, or vinegar.) Acidic foods contain enough acidity either to stop the growth of botulinum bacteria or destroy the bacteria How Canning Preserves Foods more rapidly when heated. Acidic foods may be safely canned in Invisible microorganisms are all around us. Many are ben- a boiling water canner. eficial; others are harmful. All foods contain microorganisms, Low-acid foods have pH values higher than 4.6. They do not the major cause of food spoilage. Using heat to destroy microor- contain enough acid to prevent the growth of botulinum bacteria. ganisms, proper canning techniques stop this spoilage. During These foods are processed at temperatures of 240 degrees F to the canning process, air is driven from the jar and a vacuum is 250 degrees F, attainable with pressure canners operated at 10 to formed as the jar cools and seals, preventing microorganisms 15 pounds per square inch (psi) of pressure.
[Show full text]
Steps in Processing Jams and Jellies
Steps in Processing Jams and Jellies Follow These Steps in Making Jam or Jelly at Home (for recipes suitable for boiling water canning): 1. Wash Mason-type canning jars (half-pint or pint size) in hot water with detergent and rinse well by hand, or wash in a dishwasher. If your recipe calls for pre-sterilized jars, sterilize the clean jars by submerging them 10 minutes in boiling water. The easiest way is to stand the empty jars upright on a rack in a boiling water canner filled with clean water. There should be enough water to fill the jars and still come to a level 1 to 2 inches above the tops of the jars. Bring the water to a boil and boil for 10 minutes. (If you are at an altitude of 1000 feet or more, add 1 minute of sterilizing time for each 1000 feet of altitude.) Jars can remain in the hot water until they are ready to be filled. If you are not pre-sterilizing jars, keep the clean (washed and rinsed) jars hot until time to fill them. 2. Prepare the canning jar lids according to the manufacturer's recommendations. 3. Prepare the jam or jelly according to recipe directions. Boil for the recommended time in the recipe and then quickly skim off foam (if needed or desired). 4. Remove presterilized jars from the hot water one at a time, carefully tilting them to quickly empty the water from them into the canner. Be careful not to burn yourself. To make sure they are completely drained, the jars may be turned upside down on a clean towel on the countertop.
[Show full text]
Canning & Cottage Foods Approved Methods of Canning NON
Canning & Cottage Foods Approved Methods of Canning ●Water bath (BWB, WB) 212 degrees –Jams, jellies, pickles and/or high acid produce ●Pressure Canning (PC) 220-250 degrees –Meat, beans, root vegetables, –“Meals in Jars”, acidified tomatoes ●Steam Canning 212 degrees (<45 minutes processing time) THESE PROCESSES ARE NOT INTERCHANGABLE! NON-Approved Methods of Canning ●“Open Kettle” –Fill jars, wrap in towels (No WB process) –Inverting (No WB process) –Baking (breads, etc.) in canning jars –Oven canning ●Electric pressure canners (“InstaPots) –Not USDA approved and no current tests to document appropriate time/temps ●Paraffin seals (Jams & jellies) Canning = Science + Art ● Tested recipes MUST be used for resale ● Minimal variations allowed ● No “guessing” at processing times ● No “guessing” at pH levels ● No adding thickening agents unless tested ● Many of “Grandma's Recipes” are not safe ● for personal use or resale ● Low-sugar/no-sugar recipes are available ● Understand what is for flavor, what is for safety 1 Water Bath Canning Basics Water Bath Canning Basics ● Tall stock pot with tight-fitting lid and rack ● Timer (4” over jars) ● Draft-free resting place (12-24 hours) ● Jar grabber ● Approved recipe & PREMEASURED ● Approved canning jars (may be reused) ingredients ● New lids (do not reuse!) ● Pectin ● Rings (may be reused) ● Vinegar – 5% Acidity ● Hot pads ● Paper Towels ● Ladle & funnel ● Plastic “debubbler” Types of Pectin Quality Control? ●Liquid ●Powder – Standard or low-sugar ●Natural –Some fruits have high levels of naturally- occurring pectin and do not require more ●Each pectin uses different methods; carefully read instructions before beginning Tips & Tricks Water Bath Canning Process ●Add 2-3 TBSP of 5% vinegar to water bath to ● Prepare jars by washing, checking rims for prevent scaling (residue) on jars cracks or imperfections.
[Show full text]
City of Eau Claire Comprehensive Pla Nn Sustainabilit Yy Chapter
CCiittyy ooff EEaauu CCllaaiirree CCoommpprreehheennssiivvee PPllaann SSuussttaaiinnaabbiilliittyy CChhaapptteerr City of Eau Claire COMPREHENSIVE PLAN Sustainability Chapter 2005 – 2025 Adopted April 14, 2009 (Amended September 22, 2015) Eau Claire City Council David Adler, Council President David Duax, District 1 Larry Balow, At Large David Klinkhammer, District 2 Brandon Buchanan, At Large Thomas Kemp, District 3 Kerry Kincaid, At-Large Bob Von Haden, District 4 Jackie Pavelski, At Large Berlye Middleton, District 5 Thomas Vue, At Large Mike Huggins, City Manager Plan Commission Jack Kaiser, Chair Brandon Buchanan David Duax David FitzGerald Rick Kayser Brian Larson Tom Pearson Joe Seymour Fred Waedt City Staff Mike Huggins, City Manager Darryl Tufte, AICP, Community Development Director Tom Reiter, Project Coordinator Pat Ivory, AICP, Senior Planner Ned Noel, Associate Planner Mike Schatz, EDFP, Economic Development Administrator Mary Rosenau, Department Secretary Stephen Nick, City Attorney Phil Fieber, Parks & Recreation Director Richard Thoune, City/County Health Director Brian Amundson, P.E., Public Works Director Gwen Larson, Transit Manager John LeBrun, Information Service Manager Credits Cover photo – Microsoft Clip Art (iStockphoto.com) All other photos and graphics unless cited – City of Eau Claire Eau Claire Comprehensive Plan Table of Contents Pages Sustainability Chapter 1. Introduction .......................................................................................................... 15-1 2. Key Issues ...........................................................................................................
[Show full text]