Automation of packaging of organic products

Las automated packaging operations They have stricter requirements for accuracy and consistency than manual packaging systems. If the baling process will not be manual, types and materials of packaging they must be selected so that this is feasible at the required speeds.

He the process must be an integral part of the production method: useful, safe and healthy for individuals and communities throughout their life cycle and maximizing use renewable or recycled materials whenever possible.

Requirements and restrictions packaging machines They must be checked from the point of view of good manufacturing practice, good handling practice, production quantities, packaging, materials and dimensions.

Automation for handle organic food requires considerable care. For example, print lines should be checked frequently, as some materials may not be acceptable if inks or laminates are used that can leave solvent residues migrating into the food product.

Likewise, for most regulations regarding heavy metals in packaging, the toxicity limits are very low. The best way to ensure compliance is to obtain a test certificate from each machine supplier confirming that the sum of the four heavy metals present does not exceed 100 ppm (with the exception of recycled plastic or glass).

Content consistent processes

Progress in packaging technology They promise to be very valuable to organic food producers. In my opinion, the most suitable are:

Vacuum packaging: It is used more to improve the quality of food during its natural life than to extend the shelf life. It is suitable for protecting a variety of products including meat, nuts, spices and tea. Rigid containers retain their shape after filling, closing and sealing; Flexible take the form of food when filled and closed, taking up minimal space.

Aseptic packaging: Aseptically packaged products require sterilization of the product and packaging, maintenance of sterile environments while packaging is being formed and filled, and construction of containers that are effectively sealed to prevent reinfection. Aseptically packaged products have a very long shelf life at room temperature.

Storage at low temperatures: low temperatures slow down the decomposition of food; from chilled food that needs to survive only a few days before the consumer uses it, and frozen food that must offer protection for up to three years. It is used for fruits (strawberries, mangoes, pineapples) either chopped, pureed or as a juice concentrate; vegetables (peas, green beans, spinach, sprouts) and ready-made food.

When considering an automated process, some questions may be helpful:

  • Is it guaranteed consumer safety If the product is packed through automated systems?
  • Can the food be handled and packed by machine without its quality deteriorating?
  • Can the product be modified to facilitate packaging without affecting its taste or character?
  • Are there detailed mechanical and technical specifications for each packaging element?
  • Are good manufacturing and handling practices followed?
  • Does the automated system use the smallest possible amount of packaging material (volume, weight) to package the product in a safe, hygienic and acceptable way?
  • Is the absence of genetically modified organisms (GMOs) guaranteed for all packaging facilities, including relevant excipients, enzymes and microorganisms?
  • Is regulatory monitoring required for the presence of toxic heavy metals in packaging warranted?

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Warnings, regulations and labeling requirements.

It is recommended to keep the maximum high quality standards in all packaging process and monitor the product and packaging according to the European Union directive (or according to the HACCP system) and that the process does not require prescribed additives in concentrations higher than permitted.

* Project line explorer in ABC Direct Pack.

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