Packaging Practical

Index
1. Type of packaging material
2. Labelling of packages food
( FSSAI Regulation)
3. Cobb test
4. Brusting test
5. Puncture test
6. WVTR test
7. Glass and it’s type
8. Paper and it’s type
9. Barcode
10. Retort Pouch
Practical -1
Types of Packaging material.
① Paper: A very Related to fish market in short
portion of Packaged food is stored and distributed
in packaging made out of paper or paper based
materials.
This is because of low cost, easy availability &
versatility.
Properties:
→ Highly permeable to gases, vapour and moisture
& loses its strength when wet
→ Ordinary paper is not grease and oil resistant
Manufacturing of paper:
→ Paper pulp is produced from wood chips by acid
and alkaline hydrolysis.
→ Pulp is suspended in water.
→ Beaten with rotating impellors and knives to split
the cellulose fibres longitudinally.
→ Then fibres are refined & passed through heated
rollers to reduce the moisture content.
→ Finishing rollers give the final surface properties.
Alkaline Hydrolysis Produces Sulphate pulp → Kraft
paper
Acid Hydrolysis Sulphite pulp → Grease proof Paper
* Types of Paper Packaging:
① Corrugated Fibre Board:
 It is a type of Packaging material consisting of a
fluted corrugated sheet and one or two flat
lineboards
→ Made by a "flute lamination machine" called
"Corrugators".
→ Used in packaging of frozen fish (3 or 5 ply
corrugated)
→ Cob value (30 min) → 120 g/m² max.
→ Compression Strength (Kg) → 350 (minimum)
→ Wax coating: Inside and outside of 20g/m² (min)
on each side.
(2) Kraft paper:
A strong paper which is used for manufacturing of
corrugated fibre board box and...
→ Paper made from wood fibre pulp.
→ Atleast 80% sulphate pulp used in
manufacturing.
→ Biodegradable, compostable and recyclable.
→ Widely used for Packing Tea, Salt, Pepper etc.
(3) Grease proof paper.
It is made from sulphite pulp in which the fibres are
thoroughly beaten to produce a closer structure.
→ Resistant to oils and fats but this property is lost
when the paper becomes wet.
→ Widely used in wrapping fish, meat and dairy
products.
Glassine is a greaseproof sulphite paper, which is
high gloss finish by finishing rollers. It is more
resistant to water when dry but loses the
resistance once becomes wet
Glass Containers:
Glass have been used for many centuries and still
one of the most important material in food
packaging.
Manufacturing:
Glass is made from Raw material
→ 1) Limestone
→ 2) Sand
→ 3) Soda ash
→ 4) alumina.
Step :-
①: Mixing raw material
②: Melting mixture by heating at temp upto
[1800°C]. Molten liquid (glass) poured into molds &
shaped.
③: Annealing of glass is done by gradually cooling
it to remove internal stresses and strengthening it.
→ Properties:
① It is strong, rigid and chemical inert.
② Does not deteriorate with age and is excellent
barrier to solids, liquids and gases.
③ gives excellent protection against odour & flavor
④ Transparency provides visibility
⑤ can be easily moulded to variety of shapes
⑥ Glass containers include bottles, jars, tumblers
and jugs
→ Disadvantage:
Glass is fragile, has heavy weight and can cause
photo oxidation of food.
→ Glass containers are usually used in storing and
packing Pickles, Jams & Marmalades
Metals / Metal cans:
→ Cans are traditionally used for heat sterilized
products.
→ Choices available in metal cans:
1) standard tin plate
2) Light weight tin plate
3) Double reduced plate
4) tin free steel
5) Vacuum deposited aluminum on steel and
aluminium
→ Cans are coated inside to get desirable
properties when packing food for example acid
resistance and sulphur resistance.
→ Metal cans have superior strength, high speed
manufacturing and easy filling and closing.
Disadvantage:
Metal cans are heavy in weight, difficulty in
reclosing and disposal.
④ Cellophanes:
→ aroma remains well retained in package which
incorporate a layer of this film
→ Cellophanes was first commercial film
→ Manufactured from highly purified cellulose
derived from bleached sulfite pulp.
→ Uncoated cellophane is flexible, strong,
transparent, grease proof, hygroscopic and highly
permeable to water vapour.
→ When both side of film are coated with moisture
resistant lacquers such as nitrocellulose,
permeability to water vapour and other gases is
reduced.
→ Saran coated cellophane have superior product
protection and provide excellent gas, moisture and
oil barrier.
→ Polythene coated cellophane is available.
→ Used for lamination also. Transparent laminations
used in food industry is cello-adhesive-Saran
adhesive-PE.
Practical – 2
Labelling of packages food

Labelling Requirements of non-retail

container

(1) Every packaged food meant for non-retail

sale shall provide the following mandatory
 information either on the container or pasted
on the label thereto:

(a) Name of the food;

(b) Net Quantity

(c) Date marking:

(1) Name and address of the manufacturer or

packer (including country of origin for
imported packages)

(2) The following information if not provided on

the label shall be provided in the
accompanying documents:

(a) List of ingredient

 (b) Declaration regarding Veg or Non-Veg

(3) The following labelling requirements are

exempted if they are provided in a
Barcode/Global Trade Identification Number
(GTIN);-

(a) Address of the brand owner whether or

not, he himself is the manufacturer,
marketer, packer or bottler, as the case
may be.

(b) The license number of the manufacturer

or marketer or packer or bottler;

As the case may be, it different from the brand

owner.

(4)Every package meant for non- retail sale shall

bear a statement “NOT FOR RETAIL SALE*.

Substitution of highlighted provision

. Labelling Requirements of non-retail
container

(1) Every packaged food meant for non-retail

sale shall provide the following mandatory
information either on the container or pasted
on the label thereto:

(a) Name of the food;

(b) FSSAl Logo and License number;

© Date marking and storage instructions, when

required for the safety or integrity of the product;

(c) Lot No. /Batch No. /Code No and

€ Name and address of the manufacturer or packer

(including country of origin for imported packages).
Provided that in case of Non-retail container
containing multiple types of food, the mandatory
information shall be provided for all the types of
foods contained therein.

Provided that non-retail container, which provides

access to all the information required by sub-
regulation
(1) on the label of pre-paclaged foods within the
non-retail container, the information stipulated in
sub-regulation 10(1) is not required.
(2) The following information if not provided on the
label shall be provided in the accompanying
documents

A) List of ingredient;

(c) Declaration regarding Veg or Non-Veg

and

© Net [Link] that the information

required under sub-regulation
 10(2) shall be traceable to the food in non-retail
[Link] that if all information required
under sub-regulation

10(2) is made available on the label of non-retail

container or pre-packaged foods within the non-
retail container, sub-regulation

10(2) does not [Link] the case of a non-retail

container used as a food transportation unit that is
not amenable to possess a label, all the
information required under sub-regulation

10(1) & 10 (2) shall be provided in the

accompanying documents or through appropriate
other means (e.g. electronically between food
businesses) and shall be effectively traceable to
the food in such containers.
(3) The following labelling requirements are
exempted if they are provided in a Barcode/Global
Trade Identification Number (GTIN); -7
(a) Address of the brand owner whether or not, he
himself is the manufacturer, marketer, packer or
bottler, as the case may be and
(b) the license number of the manufacturer or
marketer or packer or bottler, as the case may be,
if different from the brand owner
.(4) Every package meant for non- retail sale shall
be clearly identifiable as such. If the container is
not clearly identifiable as a non-retail container,
the container shall:
(a) bear a statement to indicate that the food is not
intended to be sold directly to the consumer or to
clearly identify it as a non-retail container. Some
examples of such statements are:“NON-RETAIL
CONTAINER”“NON-RETAILCONTAINER - NOT FOR
DIRECT SALE TO CONSUMER”OR,
(b) carry any other mark that indicates that the
container is not intended to be sold directly to the
consumer.
(5) General Information:
(a) Information and the statements required to
appear on the label by virtue of this Standard or
any other Standards shall be clear, prominent,
readily legible and applied in such a manner that
any tampering with it will be evident.
(b) The mandatory information required on the
label under sub-regulation
10 (1) shall appear in a prominent position on the
non-retail container and shall be readily accessible
under normal handling and use of the container.
1. Labelling of packaged Food Additives for Retail
Sale(1) Every package of a food additive meant for
retail sale to the consumer shall be labelled in
accordance with the Food Safety and Standards
(Labelling and Display) Regulations,
2020 .Additionally the label of every package of
food additive shall provide the following
information under these regulations:
(a) Name of Food Additive. – The specific name as
mentioned in Food Safety and Standards (Food
Products Standards and Food Additives)
Regulations, 2011 and amendments thereof shall
be used.
Provided that:
(i) Where such a name is not listed in the
aforementioned clause the name established in
international regulations shall be used or
(ii) In other cases the common or commercial name
shall be used
(iii) In the case of synthetic food colours the
chemical name and the colour index of the dye
stuff.
(iv) If two or more food additives are present in the
package, their names shall be listed in the
descending order of their composition by weight or
volume. Where one or more of the food additives is
subject to a quantitative limitation in a food
covered by Food Safety and Standards (Food
Products Standards and Food Additives)
Regulations 2011, and amendments thereof, the
quantity or proportion of that additive shall be
stated. If food ingredients are part of the
preparation, they shall be declared in the list of
ingredients in descending order of proportion by
weight.
(b) Other Mandatory Declarations:
(i) Every package of a food additive sold in retail or
non-retail sale shall be marked prominently with
the words “FOR USE IN FOOD”.
(ii) In the case of mixtures of flavourings, the name
of each flavouring present in the mixture need not
be given but a common or generic expression
“flavour” or “flavouring” may be used, together
with a true indication of the nature of the flavour.
The expression “flavour” or “flavouring” shall be
qualified by the words “natural”, nature-identical”,
“artificial”, or a combination of these words, as
appropriate. Provided that this qualifier does not
apply to flavour modifiers.
12. Labelling of Pre-packaged Food Additives Sold
other than by Retail .Every package of a food
additive meant for sale other than in Retail shall
carry label in accordance to chapter 4 and
regulation 10 of these regulations except the
clause 10(2) ©. 13. The provision of these
regulations shall supersede, if repugnant to
labelling requirement prescribed in any regulations
made under the Food Safety and Standards Act,
2006 (34 of 2006).

Practical -3
Cobb Test (Paper)
Purpose
•To determine the water absorptiveness of
paper and board within a specified time
under standardized conditions.• Reported as
grams of water absorbed per square meter
(g/m²).
Principle
A known area of paper is exposed to water
for a fixed time. The increase in weight of the
paper specimen is measured and expressed
as water absorbed per unit area.
Apparatus
1. Cobb Test Apparatus (Cobb Sizing Tester)•
Consists of a metal cylinder with an internal
area of 100 cm² (diameter 112.8mm ± 0.2
mm) and a clamping ring.• Has a metal roller
(10 kg ± 0.5 kg, diameter 100 mm) for
removing excess water.
2. Stopwatch – For timing (commonly 60 s
test).
3. Blotting paper – Standard absorbent paper.
4. Balance – Accuracy at least ±0.01 g.
📐Test Method (Step by Step)
1. Conditioning• Condition paper samples at
23 ± 1°C and 50 ± 2% RH (ISO 187 standard).
2. Weighing• Cut a specimen large enough to
cover the test area.• Weigh accurately (W₁).
3. Clamping• Clamp the specimen in Cobb
apparatus with the surface to be tested
facing the water.
4. Adding Water• Pour 100 mL of distilled
water into the cylinder (ensuring full contact
with paper surface).• Start stopwatch.
05. Test Duration• Common time = 60
seconds (Cobb60).• Other times (Cobb30,
Cobb120) may be specified depending on
end-use.
6. Removing Water• After time has elapsed,
quickly pour off water.• Remove specimen,
place on blotting paper with the wet side up.
7. Rolling• Pass the 10 kg roller once forward
and once back over the specimen in 2–3
seconds to remove excess water.8.
Reweighing• Immediately weigh the
specimen again (W₂).
Calculation
���� �����
(�/�2)=(�2−�1)�×104CobbValue(g/m2)=A
(W2−W1)×104
Where:• �2−�1W2−W1 = Increase in mass
(g)•
�A = Test area (mm²)•
104104 = Conversion factor to g/m² (since
area is usually in mm²)
For standard Cobb tester, A = 100 cm² =
10,000 mm², so formula simplifies to: ����
�����=(�2−�1)×100Cobb
Value=(W2−W1)×100
✅Reporting Results• Report as Cobb₆₀ value
(g/m²).• Example: Cobb₆₀ = 25 g/m².
• Repeat at least 5 specimens and report
average.
📌Significance
• Low Cobb value → Paper is more sized
(resists water).
• High Cobb value → Paper is more absorbent
.• Used for writing papers, packaging board,
kraft paper, corrugated fiberboard.
Practical – 4
Brusting test for packaging material

Introduction
Tensile strength tests are generally used for
woven fabrics where there are definite warp and
weft directions in which the strength can be
measured
• Bursting strength analysis is unidirectional
• It is done for the fabrics such as knitted
materials, lace or non-wovens do not have definite
alignment of yarns/fibres and
Multidirectional froce is required
• In the Bursting strength test the material is
stressed in all directions at the same time and is
therefore more suitable for such materials.
There are fabrics which are simultaneously
stressed in all directions during service, such as
parachute fabrics, filters, sacks and nets, where it
may be important to stress them in a realistic
manner.
• A fabric is more likely to fail by bursting in service
than it is to break by a straight tensile fracture as
this is the type of stress that is present at the
elbows and knees of clothing.

Introduction Condition
• In the Bursting strength test the material is
stressed in all directions at the same time and is
therefore more suitable for such materials. There
are fabrics which are simultaneously stressed in all
directions during service, such as parachute
fabrics, filters, sacks and nets, where it may be
important to stress them in a realistic manner
• A fabric is more likely to fail by bursting in service
than it is to break by a straight tensile fracture as
this is the type of stress that is present at the
elbows and knees of clothing, parachute, sacks and
nets
What happens when fabric breaks in bursting
strength analysis?
• When a fabric fails during a bursting strength test
it means that it has the lowest breaking extension
• This is because when the fabric is stressed in all
the directions it undergoes the same extension so
that the fabric direction with the lowest extension
breaks first.

Principle
The pressure in a liquid is exerted in all directions
and this phenomenon of a liquid is used for testing
bursting strength tester
Sample size
• The specimen for this test should be cut so that
the sample is ½ inch greater in diameter of the
clamp ring
• Ten specimens are chosen
• The instrument used for testing bursting strength
should have a constant rate of speed and must be
capable of giving a uniform displacement of 6 ‡
0.25 cubic inches per minute
• The clamp ring should have an internal diameter
of 1.20 inches
• For proper operation, the machine must be
stopped at the instant of rupture in order to avoid
additional application of pressure and load on the
specimen
Working Procedure
• The specimen - circular shape is clamped by a
ring over a thin flexible rubber diaphragm which
itself is clamped over a circular hole in the upper
face of a reservoir
• The liquid used may be water or glycerine
• The pressure in the liquid is increased, by values
or screw-driven position
• Due to increase in the pressure, the diaphragm
bulges, taking with it the specimen
• At some point the fabric bursts within 20-23
seconds, the pressure at that point is indicated by
the pressure gauge which is recorded
Working Procedure Cont.
• Since the rubber diaphragm requires a certain
pressure to stretch it, corrections are made by
doing a blank test
• In the test specimen, if cuts by chisel for ½ inch
are made if a ¼ inch hole is punched and then the
same test is carried out, then it is called as
wounded bursting strength test
Practical -5
Puncture test for packaging
Practical – 6
Water transmission rate
What is WVTR
Definition: WVTR is the measure of the
amount of water vapor (moisture) that
passes through a packaging film, laminate, or
container per unit area per unit time under
specified temperature and humidity
conditions
Units: Typically expressed as: g/m²/day(grams
of water per square meter per 24 hours)
Standards:ASTM E96, ISO 2528, JIS Z 0208
are commonly used test methods
.Relevance for Fish Packaging
Fresh and frozen fish are highly perishable,
so packaging must:
Prevent moisture loss (to avoid weight loss
and drying)
Avoid excess moisture accumulation (which
favors microbial growth and spoilage)
Maintain texture and sensory quality
WVTR helps select films:
Low WVTR → Good moisture barrier (e.g.,
multilayer plastics, metallized films)
High WVTR → Poor barrier (e.g., polyethylene
alone, paper)
Typical WVTR Values of Common Fish
Packaging MaterialsPackaging Material WVTR
at 38 °C, 90% RH (approx.)
Moisture Barrier QualityLDPE (Low-density
polyethylene) 0.45–0.60 g/m²·day
ModerateHDPE (High-density polyethylene)
0.10–0.20 g/m²·day
Better than LDPEPVC (Polyvinyl chloride) 3–5
g/m²·day PoorNylon (Polyamide) 6–12
g/m²·day
PoorEVOH (Ethylene vinyl alcohol) <0.05
g/m²·day ExcellentMetallized PET/Aluminum
foil laminates <0.01 g/m²·day Best (almost
impermeable)
Application in Fish IndustryChilled fish
→ often packed in LDPE/HDPE bags or trays
with stretch film (moderate WVTR, prevents
dehydration while avoiding water
accumulation).
Frozen fish → need laminates (PET/Al foil/PE)
with extremely low WVTR to prevent freezer
[Link] (Modified Atmosphere Packaging)
→ uses high-barrier films (EVOH, PVDC,
metallized PET) with WVTR <0.1 g/m²·
Practical -7
Glass as Packaging Material

6.1 Introduction

Glass is defined as “un inorganic product of

fusion which has cooled to a rigid state
without crystallizing’. Glass is made by
cooling a heated, fused mixture of silicates,
lime and soda to the point of fusion. After
cooling, it attains a condition which is
continuous with, and similar to, the liquid
state of that substance, but which, as a
result of a reversible change in viscosity, has
attained so high a degree of viscosity as to
be for all practical purposes solid.

6.1.1 Glass packaging

The two main types of glass container used
in food packaging are

[Link], which nave barow nocks,

2. Jars and pots, which have wide openings:

6.1.2 Glass containers market sectors for

foods and drinks

A wide range of foods is packed in glass

containers, Examples are as follows: instant
coffee, dry mixes, spices, processed baby
foods, dairy products, sugar preserves (jams
and marmalades), spreads, syrups,
processed fruit, vegetables, fish and meat
products, mustards and condiments etc.
Glass bottles are widely used for beers,
wines, spirits, liqueurs, soft drinks and
mineral waters. Within these categories of
food and drinks, the products range from dry
powders and granules to liquids, some of
which are carbonated and packed under
pressure, and products which are heat
sterilized,

6.2 Glass composition

6.2.1 White flint (clear glass)

Colourless glass,
known as white flint, is derived from soda,
lime and silica. This composition also forms
the basis for all other glass colours. A typical
composition would be: silica (SiO) 72%, from
high purity sund; lime (CaO) 12%, from
limestone (calcium carbonate); soda (Nn.O)
12%, from soda ash; alumina (Al-O;), present
in some of the other raw materials or in
feldspar-type aluminous material; magnesia
(MgO) and potash (K¿O), ingredients not
normally added but present in the other
materials

6.2.2 Pale green (half white)

Where slightly less pure materials are used,
the iron content (FezO,) rises and a pale
green glass is produced, Chromium oxide (Cr-
O,) can be added to produce a slightly denser
blue green

6.2.3 Dark green

This colour is also obtained by the addition of

chromium oxide und iron oxide.

6.2.4 Amber (brown in various colour

densities)

Amber is usually obtained by melting a

composition containing iron oxide under
strongly reduced conditions. Carbon is also
added. Amber glass has UV protection
properties and could well be suited for use
with light-sensitive products.

6.2.5 Blue
Blue glass is usually obtained by the addition
of cobalt to a low-iron glass. Almost any
coloured lass can be produced either by
fumace operation or by glass colouring in the
conditioning forehearth. The latter operation
is an expensive way of producing glass and
commands a premium product price.
Forehearth colours would gencrally be
outside the target price of most carbonated
soft drinks.

6.3 Attributes of food packaged in glass

containers

The glass package has a modern profile with

distinct advantages, including:

6.3.1 Quality image

Insumer research by brand owners has

consistently indicated that consumers attach
a his ality perception to glass packaged
products and they are prepared to pay a
premium for ther for specific products such
as spirits and liqueurs,

6.3.2 Transparency

It is a distinct advantage for the purchaser to

be able to see the product in many cases,
c.g. processed fruit and vegetables.

6.3.3 Surface texture

Whilst most glass is produced with a smooth

surface, other possibilities also exist, for
example, for an overall roughened ice-like
effect or specific surface designs on the
surface, such as text or coats of arms. These
effects emanate from the moulding but
subsequent acid etch treatment is another
ootion

6.3.4 Colour
\ range of colours are possible based on
choice of raw materials. Facilities exist for
producing maller quantities of
nonmainstream colours, e.g. Stolzie’s feeder
colour system

6.3.5 Decorative possibilities

Including ceramic printing, powder coating,

coloured and plain printed plastic sleeving
and a range of labelling options.

6.3.6 Impermeability

For all practical purposes in connection with

the packaging of food, glass is impermeable.

6.3.7 Chemical integrity

Glass is chemically resistant to all food

products, both liquid and solid. It is
odourless.
6.3.8 Design potential

Distinctive shapes are often used to enhance

product and brund recognition. 6.3.9 Heat
processable

Glass is thermally stable, which makes it

suitable for the hot-filling and the in-
container heat sterilization and
pasteurization of food products.

6.3.10 Microwaveable

Glass is open to microwave penetration and

food can be reheated in the container.
Removal of the closures is recommended, as
a safety measure, before beating
commences, although the closure can be left
loosely applied to prevent splashing in the
microwave oven. Developments are in hand
to ensure that the closure releases even
when not initially slackened.
6.3.11 Tamper evident

Glass is resistant to penetration by syringes.

Container closures can be readily tamper-
evidenced by the application of shrinkable
plastic sleeves or in-built tamper evident
bands. Glass can quite readily accept
preformed metal and roll-on metal closures,
which also provide enhanced tamper
evidence.

6.3.12 Base of opening

The rigidity of the continer offers improved

ease of opening and reduces the risk of
closure misalignment compared with plastic
containers, although it is recognized thät
vacuum packed food products can be difficult
to open. Tochnology in the development of
lubricants in closure seals, improved
application of glass surface treatments
together with improved control of filling and
retorting all combine to reduce the difficulty
of closure removal. However, it is essential in
order to maintain shelf life that sufficient
closure torque is retained, to ensure vacuum
retention with no closure back-off during
processing and distribution.

6.3.13 UV protection

Amber glass offers UV protection to the

product and, in some cases, green glass can
offer partial UV protection.

6.3.14 Strength

Although glass is a brittle material glass

containers have high top load strength
making them easy to handle during filling
and distribution. Whilst the weight factor of
glass is unfavourable compared with plastics,
considerable savings are to be made in
warehousing and distribution costs. Glass
containers cun withstand high top loading
with minimal secondary packaging, Glass is
an elastic material and will absorb energy, up
to a point, on impact. Impact resistance is
improved by an even distribution of glass
during container manufacture and
subsequent treatment.

6.3.15 Hygiene

Glass surfaces are easily wetted and dried

during washing and cleaning prior to filling.

6.3.16 Environmental benefits

Glass containers are returnable, reusable and

recyclable. Significant savings in container
weight have been achieved by technical
advances in design, manufacture and
handling6.4 Glass and glass container
manufacture

6.4.1 Melting

Glass is melted in a furnace at temperatures

of around 1350 C and is homogenized in the
meltin rocess, producing a bubble-free liquid.
The molten glass is then allowed to flow
through temperature controlled channel
(foreheanh) to the forming machine, where it
arrives via the suitable for foods and
carbonated beverages, this would be in the
region of 1100” be cae, formien glass is
exruded thugh an crifice of known diameter
at a predetermined rate and is cropped into a
solid cylindrical shape. The cylinder of glass
is known in the trade as a gob and is
quivalent in weight to the container to be
produced. The gob is allowed to free-fall
through a series of deflectors into the
forming machine, also known as the IS or
individual section machine, where it enters
the parison. The parison comprises a nock
finish mould and a parison mould, mounted in
an inverted position. The parison is formed
by either pressing or blowing the gob to the
shape of the parison mould. The parison is
then reinverted. Placed into the final mould
and blown out to the shape of the final
mould, from where it emerges at a
temperature of approximately 650”C A
container is said to have been produced by
either the press and blow or blow and blow
process.

In general terms, the press and blow process

is used for jars and the blow and blow
process for bottles. An altemative, for
lightweight bottles, is the narrow neck press
and blow process. The press and blow
process is generally best suited to produce
jurs with a neck finish size of 235mm
(e1.25*). The other two processes are more
suited to produce bottles with a neck finish
size of 535mm (51.257) to narrow neck press
and blow process offers better control of the
glass distnibution than th ow and blow
process. Allowing weight savings in the
region of 30% to be made.

6.4.3 Design parameters

One of the design parameters to be bore in

mind when looking at the functionality of a
glass container is that the tilt angle for a
wide-mouthed jar should be 222° and that for
a bottle 216°. These parameters are
indicative of the least degree of stability that
the container can withstand.

5.4.A Surface treatment:

Once formed, surface treatment is applied to

the container in two stages: hot end and cold
end treatment, respectively.

6.4.5 Hot end treatment

The purpose of bot end surface treatment is

to prevent surface damage whilst the bottle
is still hot and to help maintain the strength
of the container. The most common coating
material deposited is tin oxide, although
derivatives of titanium are also used. This
treatment tends to gencrate high friction
surfaces; to overcome this problem, a
lubricant is added.

6.4.6 Cold end treatment

The second surface treatment is applied once
the container has been annealed. Annealing
is : rocess which reduces the residual strain
in the contuiner that has been introduced in
the formin, process. The purpose of the cold
end treatment is to create a lubricated
surface that does not break down under the
influence of pressure or water, and aids the
flow of containers through a high speed
filling line. Application is by aqueous spray or
vapour, care being taken to prevent entry of
the spray into the container, the most
commonly used lubricants being derivatives
of polyester waxes or polyethylene. The
suface tension resulting from this treatment
can be measured by using Dynes indicating
pens. Labelling compatibility should be
discussed with either the adhesive supplier
or the adhesive label supplier depending on
the type of label to be used. 6.5 Thermal
processing of glass packaged foods

Glass containers lend themselves to in-bottle

sterilization and pasteurization for both hot
and cold filled products. Subject to the
headspace volume conditions being
maintained and thermal shock ground rules
being observed, no problems will be
experienced.

In general terms, hot-fill products filled at

85’C and then cooled will require a minimum
headspace of 5%, whilst a cold filled product
requiring sterilization at 121°C will require a
6% minimum bead space. In all cases the
recommendations of the closure supplier
should be obtained before preparing the
design brief. It should be noted that the
thermal shock of glass containers is twice as
high when cooling down as when warming
up. To avoid thermal shock. Cool down
differentials should not exceed 40°C and
warm up differentials should not exceed

Internal pressure resistance. A well-designed

glass container can withstand an internal
pressure of up to 10 bar (150 pounds per
square inch), although the norm required
rurely exceeds 5 bar. It is also capable of
withstanding internal vacuum conditions and
filling of thick concentrates, with steam-
flushing of the headspace to produce the
initial vacuum requirements for the closure
seal.

6.6 Packing – due diligence in the use of glass

containers

6.6.1 Receipt of deliveries

Glass containers are usually delivered on

bulk palletized shrink-wrapped pallets. A
check should be made for holes in the pallet
shroud und broken glass on the pallet, and
any damaged pallets rejected.

6.6.2 Storage/on-site warehousing

Pallets of glass must not be stored more than

six high, they must be handled with care and
not shunted, Fork-lift trucks should be
guarded to prevent the lift masts contacting
the glass. Where air rinser cleaning is used
on the filling line, the empty glass containers
should not be stored outside. Pallets
damaged in on-site warehousing must not be
forwarded to the filling area until they have
been cleared of broken glass.

6.6.3 Depalletization

Plastic shrouds must be removed with care to

prevent damage to the glass; if knives are
used, the blade should be shrouded at all
times, so as not to damage the glass. It is
necessary to ensure that

The layer pads between the glass continers

are removed in such a way as to prevent iny
debris present from dropping onto the next
layer of glass. 6.6.4 Cleaning operation

• Air rinse. The gliss must be temperature-

conditioned to prevent condensate forming
on the inside, which would inhibit the
removal of cardboard debris. The air
pressure should be monitored to ensure that
debris is not suspended and allowed to settle
back into the

• On-line water rinse. Where hot-filling of the

product takes water is adequate to prevent
thermal shock at the filler, i.e. not more than
60°C differential.

• Retumable wash systems. The washer feed

area must be checked to ensure that the
bottles enter the washer cups cleanly. A
washer-full of bottles must not be left
soaking overnight. In the longer ten this
would considerably weaken the container and
could well create a reaction on the bottle
surface between the hot end coating and the
caustic in the washer. Where hot-filling is
taking place, it is necessary to ensure that
the correct temperature is reached to
prevent thermal shock at the filler.

6.6.5 Filling operation

Cleane les hein ques e I sue ad do piece co
essent to at turther hots tie necessary to
ensure that filling levels in the container
comply with trading standards’ requirements
for measuring containers.

6.6.6 Capping

Clean-up instructions on the procedure to

follow should breakage occur in the capper
should be issued and displayed. And all
breakages recorded. The application torque
of the cups and vacuum levels must be
checked at prescribed intervals, as must the
cap security of carbonated products.

6.6.7 Pasteurization/sterilization

It is necessary to ensure that cooling water

in the pasteurizer or sterilization retort does
not exceed a differential of more than 40°C
(104°F), to prevent thermal shock situations.
The ideal temperature of the container after
cooling is 40°C, which allows further drying
of the closure and helps prevent rusting of
metal closures. Air knives should be used to
remove water from closures to further
minimize the risk of rusting.

6.6.8 Labelling

Where self-adhesive labels are to be used, all

traces of condensate must be eliminated to
obtain the optimum conditions for label
application. Adhesives must not be changed
without informing the glass supplier, since
this could affect the specification of
adhesives/surface treatments.

6.6.9 Distribution

It is essential to ensure that the arrangement

of the glass containers in the tray, usually
plastic or corrugated fibreboard, is adequate
to prevent undue movement during
distribution, that the shrink-wrap is tight and
that the butch coding is correct and visible.
Practical -8
Paper and Paper Based Packaging Materials

1. INTRODUCTION:

Paper and paper based materials are the

oldest and most versatile packaging
materials available on the market today. They
are ironic material: they can be permanent or
temporary, gentle or strong, cheap or
expensive, in plenty or limited. They can be
preserved in a museum or thrown away. They
are made and used by the millions of tonnes
or may be so rare that only a few tonnes of
hand-made paper are produced in a year.
Paper and board, alone or associated with
other materials, has been used in food
packaging or food contact for many years. A
particular effort for alteration to the
environmental concerns and the users’ needs
was made at the same time as the use of
paper and board was increasing. Paper and
board is indeed an essential part of our lives
and satisfies many human needs. We use it
to store and communicate information
(newspapers, books, documents and writing
paper), for cultural and artistic purposes, to
transport and protect goods (packaging,
sacks, liquid packaging board), and for
personal hygiene (tissues, napkins, nappies,
etc.).

2. WHAT IS PAPER?

Paper is made from cellulose fibres, which

are obtained from trees, recovered papers
and annual plant fibres like cereal straws.
Today about 97 per cent of the world’s paper
and board is made from wood-pulp, and
about 85 per cent of the wood-pulp used is
from spruces, firs and pines. Nowadays,
hardwoods such as birch, aspen and other
hardwoods occurring in temperate climates
are used as an ideal raw material for
processing into fluting for corrugated cases
as well as printing and writing papers, while
eucalyptus, originally occurring in Australia
and New Zealand, has been successfully
cultivated in other warm climates as raw
material for high-quality pulp suitable for a
wide range of papers. Nonetheless,
softwoods offer longer fibres (average 3 mm
compared with 1 mm for hardwoods) and
continue to be used for papers requiring the
highest strength characteristics.

Chemically pure cellulose consists of long,

ribbon-like molecules made up of smaller
glucose units. The glucose units are formed
from atoms of carbon, hydrogen and oxygen.
These molecules are held together side-by-
side by hydrogen bonds to form “sheets”,
which in turn are piled together in tightly
packed layers to form “microfibrils”. The
microfibrils group themselves in bundles, and
groups of these bundles form the paper fibre.
Paper is called board when it is heavier than
224 g/m2. The demands placed on the form
of paper and board vary widely with the
intended use but some are common to all
grades, i.e., the paper must be strong
enough to fulfil its technical function and
also be able to be printed upon in a way that
makes it striking to the customer. Paper and
board can be used in contact with food in
many different ways, either directly or
indirectly, and either singly or laminated with
other materials such as plastic or metal foil.
In the latter case, so-called “functional
barriers” are aimed at suppressing any
substance transfer between food and the
base paper material.

Contents
FOOD PACKAGING TECHNOLOGY
4 Paper and Paper Based Packaging Materials

1. INTRODUCTION:
Paper and paper based materials are the
oldest and most versatile packaging
materials available on the market today. They
are ironic material: they can be permanent or
temporary, gentle or strong, cheap or
expensive, in plenty or limited. They can be
preserved in a museum or thrown away. They
are made and used by the millions of tonnes
or may be so rare that only a few tonnes of
hand-made paper are produced in a year.
Paper and board, alone or associated with
other materials, has been used in food
packaging or food contact for many years. A
particular effort for alteration to the
environmental concerns and the users’ needs
was made at the same time as the use of
paper and board was increasing. Paper and
board is indeed an essential part of our lives
and satisfies many human needs. We use it
to store and communicate information
(newspapers, books, documents and writing
paper), for cultural and artistic purposes, to
transport and protect goods (packaging,
sacks, liquid packaging board), and for
personal hygiene (tissues, napkins, nappies,
etc.).
2. WHAT IS PAPER?

Paper is made from cellulose fibres, which

are obtained from trees, recovered papers
and annual plant fibres like cereal straws.
Today about 97 per cent of the world’s paper
and board is made from wood-pulp, and
about 85 per cent of the wood-pulp used is
from spruces, firs and pines. Nowadays,
hardwoods such as birch, aspen and other
hardwoods occurring in temperate climates
are used as an ideal raw material for
processing into fluting for corrugated cases
as well as printing and writing papers, while
eucalyptus, originally occurring in Australia
and New Zealand, has been successfully
cultivated in other warm climates as raw
material for high-quality pulp suitable for a
wide range of papers. Nonetheless,
softwoods offer longer fibres (average 3 mm
compared with 1 mm for hardwoods) and
continue to be used for papers requiring the
highest strength characteristics.
Chemically pure cellulose consists of long,
ribbon-like molecules made up of smaller
glucose units. The glucose units are formed
from atoms of carbon, hydrogen and oxygen.
These molecules are held together side-by-
side by hydrogen bonds to form “sheets”,
which in turn are piled together in tightly
packed layers to form “microfibrils”. The
microfibrils group themselves in bundles, and
groups of these bundles form the paper fibre.
Paper is called board when it is heavier than
224 g/m2. The demands placed on the form
of paper and board vary widely with the
intended use but some are common to all
grades, i.e., the paper must be strong
enough to fulfil its technical function and
also be able to be printed upon in a way that
makes it striking to the customer. Paper and
board can be used in contact with food in
many different ways, either directly or
indirectly, and either singly or laminated with
other materials such as plastic or metal foil.
In the latter case, so-called “functional
barriers” are aimed at suppressing any
substance transfer between food and the
base paper material.
3. MANUFACTURE OF PAPER AND BOARD

Paper and board has a long history,

beginning with the ancient Chinese and
continuing to the present day. While hand-
made methods dominated for thousands of
years, paper production became
industrialised during the 19th century. The
first machine to manufacture paper
continuously was invented by the Frenchman
Louis-Nicolas Robert in 1799. Originally
intended purely for writing and printing
purposes, a wide variety of paper grades and
uses are now available to the consumer. Each
paper or board grade is produced on
equipment tailored for this particular grade
and mill. Production processes are optimised
for each grade. There are many variables:
raw material composition (mixture of
chemical softwood and hardwood pulp,
mechanical pulp, recovered paper, fillers,
pigments, additives, etc.), machine size
(width, speed), type of production
equipment, and automation level.
Paper and board production involves two
steps. First, the fibres need to be produced.
This is done in a pulp mill where pulp is
produced using chemical or/and mechanical
processes. Pulp production can be integrated
with paper production, or the pulp can be
produced in a separate pulp mill. The paper
itself is then produced on a paper machine
from a mixture of fibres, chemicals and
additives.

All paper and board machines are based on a

similar basic process. There are seven
distinct sections: head box, wire section (wet
end), press section, drier section, size press,
calender and reel-up.

3.1 The preparation and the cleansing of the

pulp:

This untwists the fibers. Beating is a

mechanical treatment intended for swelling,
fibrillating and shortening the fibres. The
result is a better sheet formation and the
development of paper’s mechanical
properties.

3.2 Before sending to the paper machine:

The pulp is initially purified, diluted and air

bubbles are eliminated. Sometimes pulp is
also bleached if made from recycled paper.

3.3 The wet-end part:

Raw material fibres and chemicals (and 99%

of the water) are pumped to the head box,
which feeds the stock evenly onto the wire
section. This is a woven plastic mesh
conveyor belt that can be 35 metres long and
up to 10 metres wide. As the paper stock
flows from the head box onto the wire, the
water drains away through the mesh leaving
small fibres as a mat on top of the mesh. The
paper machine can travel at speeds of up to
2000 m/minute and by the time the paper
stock has travelled half way down the wire, a
high percentage of water has drained away.
By the time the thin mat of fibres has
reached the end of the wire section, it has
become a sheet of paper, although very moist
and of little strength.

3.4 The press section:

This section consists of a number of sets of

felts and heavy cylinders through which the
moist paper web passes. More water is
pressed out to felts and drawn away by
suction. Pressure binds the fibres together
and consolidates the web.

3.5 Dryer:

This section consists of a large number of

steam-heated drying cylinders which have a
temperature of slightly over 100°C. Synthetic
drier fabrics carry the paper web round the
cylinders until the paper is dry.
3.6 Coating/Calendering:

In many applications, the surface of the

sheet needs improvement in order that any
characters imposed on the sheet be legible.
This is achieved by calendering, a process

which reorients the surface fibres in the base

sheet of paper (or the coating applied to the
surface) by the use of pressure. This serves
to smooth the surface, control surface
texture and develop a glossy finish. Such
papers are known as machine finished.

3.7 Finishing:

At the end of the drying process, the sheet is

smoothed using an “ironing” method, which
consists of hot polished iron rollers mounted
in pairs with synthetic material rollers, one
above the other. This also helps to
consolidate, polish and glaze the surface of
the paper: the characteristics of the surface
of the sheet are improved.
3.8 Shipping:

Still travelling at very high speeds, the paper

comes off the machine ready for reeling up
into large reels (called parent reels), which
can be cut or slit into smaller ones, according
to customer requirements. These large reels
are produced and changed without any
interruption of the production process.

3.9 Quality control:

Sensors and computers verify parameters

such as the production speed, the pressure,
and the resistance at every step of the
process to ensure that the paper or board is
of a consistently high quality. Moreover, for
food contact applications, microbiological,
chemical and organoleptic controls have to
be carried out.

A board machine often has several formation

devices in the wet end producing a multiply
sheet, combined on the forming table and
press. Basis weight of the boards can be as
high as 500 g/m2, whereas the printing and
writing papers are usually 40-120 g/m2.

Paper and board machines are each different

– the size of the production capacity and
technology varies. Each one is tailored to the
specification of the paper mill.

4. RECOVERED PAPER AND BOARD

Recovered or recycled paper is an important

raw material in terms of volume and
utilisation for the paper industry in many
countries. The recycling of paper is an
example of sustainable use of resources.
Although recycling is both economically and
ecologically sound, recovered paper cannot
be used in all paper grades. The final
production process for recycled paper is the
same as the process for paper made from
primary fibres. The main difference is that
recovered paper fibres have already been
used, so that non-fibre material, will have to
be removed.

The major steps in the recycling process are:

1. Collection and Transportation: Recovered

paper is sorted, graded, formed into bales
and delivered to a paper mill.
2. Repulping and Screening: After reaching
the paper mill, recovered paper is mixed with
water and chemicals, which separates the
paper into individual fibres.
3. Cleaning: The pulp mix is diluted with
water and passes through a system of
centrifugal cleaning equipment and screens.
The pulp is filtered and screened through a
number of cycles to make it more appropriate
for papermaking. This is done to remove
large contaminants like wood, plastic, stones,
glass and paper clips, along with small
contaminants like string, glue and other
sticky materials. Pulp is cleaned in a large
spinning cylinder and the heavy
contaminants move to the outside of the
cylinder and are removed.
4. De-inking: For certain uses (e.g. for the
production of graphic, sanitary and domestic
papers but rarely for manufacture of
packaging materials) and for certain types of
recovered papers (e.g. newspapers and
magazines), the fibres have to be de-inked.
The deinking process can be carried out by
flotation, with or without washing, with or
without kneading, with or without bleaching.

The finished recycled pulp is now ready to be

made into paper and is either sent on a mile-
long conveyor to the mill for papermaking, or
is formed into sheets of pulp for shipment
and sale. Depending on the grade of paper
being produced, quantities of virgin pulp
from sustainable sources may be added.
Some papers, such as newsprint and
corrugated materials, can be made from
almost 100% recycled paper. Once the paper
is used, it can be recycled and the process
starts again. Individual fibres will gradually
be degraded in the process so a continuous
addition of new fibres is necessary to sustain
the recycling cycle.
There are different grades of recovered
paper and board to satisfy the needs of
different producers according to
specifications. More than 50 grades of
recovered paper and board are defined in
the European List of Standard Grades
of Recovered Paper and Boards.

They can be described as follows:

1. Low grades (mixed papers, old corrugated
containers, board, etc.): These constitute the
main part of the recovered paper consumed.
These are used to produce secondary
packaging papers and boards, and are not
intended to be in direct contact with food
2. De-inking grades (newspapers and
magazines, graphic papers, etc.): They are
usually also considered as low grades
because they need extensive recycling
treatments. These are for graphic and
sanitary papers.
3. High grades (scraps, sheets, print offcuts,
etc.): They require little or no cleaning. They
can be used for the production of any paper
product as pulp substitute. They may
therefore be suitable for food contact
packaging.

5.0 TYPES OF PAPER

Paper is divided into two broad categories:

fine papers, generally made of bleached pulp,
and typically used for writing paper, bond,
ledger, book and cover papers, and coarse
papers, generally made of unbleached kraft
softwood pulps and used for packaging.

5.1 Kraft Paper

This is typically a coarse paper with

exceptional strength, often made on a
fourdrinier machine and then either machine-
glazed on a Yankee dryer or machine-finished
on a calender. It is sometimes made with no
calendering so that when it is converted into
bags, the rough surface will prevent them
from sliding over one another when stacked
on pallets.
5.2 Bleached Paper

These are manufactured from pulps which

are relatively white, bright and soft and
receptive to the special chemicals necessary
to develop many functional properties. They
are generally more expensive and weaker
than unbleached papers. Their aesthetic
appeal is frequently improved by clay coating
on one or both sides.

5.3 Greaseproof Paper

This is a translucent, machine-finished paper

which has been hydrated to give oil and
grease resistance. Prolonged beating or
mechanical refining is used to fibrillate and
break the cellulose fibres which absorb so
much water that they become superficially
gelatinized and sticky. This physical
phenomenon is called hydration and results
in consolidation of the web in the paper
machine with many of the interstitial spaces
filled in. The satisfactory performance of
greaseproof papers depends on the extent to
which the pores have been closed. Provided
that there are few interconnecting pores
between the fibres, the passage of liquids is
difficult. However, they are not strictly
greaseproof since oils and fats will penetrate
them after a sufficient interval of time.
Despite this, they are often used for
packaging butter and similar fatty foods
since they resist the penetration of fat for a
reasonable period.

5.4 Glassine Paper

Glassine paper derives its name from its

glassy, smooth surface, high density and
transparency. It is produced by further
treating greaseproof paper in a
supercalender where is it carefully dampened
with water and run through a set of steam-
heated rollers. This results in such intimate
inter-fibre hydrogen bonding that the
refractive index of the glassine paper
approaches the 1.02 value of amorphous
cellulose, indicating that very few pores or
other fibre/air interfaces exist for scattering
light or allowing liquid penetration. The
transparency can vary widely depending on
the degree of hydration of the pulp and the
basis weight of the paper. It is frequently
plasticized to increase its toughness.

5.5 Vegetable Parchment

Vegetable parchment takes its name from its

physical similarity to animal parchment
which is made from animal skins. The process
for producing parchment paper was
developed in the 1850s, and involves passing
a web of high-quality, unsized chemical pulp
through a bath of concentrated sulphuric
acid. The cellulosic fibres swell and partially
dissolve, filling the spaces between the fibres
and resulting in extensive hydrogen bonding.
Thorough washing in water, followed by
drying on conventional papermaking dryers,
causes re- precipitation and consolidation of
the network, resulting in a paper that is
stronger wet than dry (it has excellent wet
strength, even in boiling water), free of lint,
odour and taste, and resistant to grease and
oils. Unless specially coated or of a heavy
weight, it is not a good barrier for gases.

Because of its grease resistance and wet

strength, it strips away easily from food
material without defibering, thus finding use
as an inter-leaver between slices of food
such as meat or pastry. Labels and inserts in
products with high oil or grease content are
frequently made from parchment. It can be
treated with mold inhibitors and used to
wrap foods such as cheese.

5.6 Waxed Paper

Waxed papers provide a barrier against

penetration of liquids and vapours. Many
base papers are suitable for waxing,
including greaseproof and glassine papers.
The major types are wet-waxed, dry-waxed
and wax-laminated. Wax-sized papers, in
which the wax is added at the beater during
the papermaking process, have the least
amount of wax and therefore give the least
amount of protection.
Wet-waxed papers have a continuous surface
film on one or both sides, achieved by shock-
chilling the waxed web immediately after
application of the wax. This also imparts a
high degree of gloss on the coated surface.
Dry-waxed papers are produced using heated
rolls and do not have a continuous film on the
surfaces. Consequently, exposed fibres act as
wicks and transport moisture into the paper.
Wax-laminated papers are bonded with a
continuous film of wax which acts as an
adhesive. The primary purpose of the wax is
to provide a moisture barrier and a heat
sealable laminant. Often special resins or
plastic polymers are added to the wax to
improve adhesion and low temperature
performance, and to prevent cracking as a
result of folding and bending of the paper.

6. FOOD PACKAGING APPLICATIONS OF

PAPER & BOARDS

Paper and board comes in a variety of forms

for applications:
1. Paper packaging: Natural or bleached,
rubbed, coated or associated with other
materials, paper can be found in the shape of
bags e.g. for fruits and vegetables, vegetable
parchment paper.
2. Folding box board: It is often referred to
as carton board, it may be single or multi-ply,
wood coloured or grey, coated or non-coated,
and it can present various properties like
barrier to grease, humidity, gas and it can be
found in the shape of pastry boxes or
container. It is mainly used in cartons for
consumer products such as frozen food and
for liquid containers.
3. Corrugated board: It is brown and white,
of low grammage or high density, resistant to
bursting, to humidity or to compression, it
can be found in different shapes such as
showcases for use in stores, or small boxes
for mass-market products. Corrugated cases
constitute the highest volume of paper and
board for food contact applications.
Practical – 9
BARCODE
+ INTRODUCTION

• BARCODE SYMBOL CHARACTERISTICS

• TYPES OF BARCODE |

BARCODE TECHNOLOGY

• BARCODE REPRESENTATION

ADVANTAGES OF BARCODE
+ DISADVANTAGES OF BARCODE

APPLICATION OF BARCODE

CONCLUSION AND FUTURE SCOPE

INTRODUCION

 BARCODE is an optical
machine – readable form of
data and it is also known as
the “Universal Product
Code” (UPC).

 First concept of BARCODE

was developed by Bernard
Silver in 1948.

 George J. Laurer is
considered the inventor of
U,P.C, which is the most
accepted form of BARCODE
• On April 3, 1973, UPC symbol (based on the
IBM proposal) was selected as he industry
standard

 BARCODE uses the Binary

System for coding &
decoding.

 It has the series of bars &

space representing alpha
numeric information.

 Each bar represent *1” &

space represent “0
A bar code reader decodes a bar code by
scanning a light source across the bar

+ The pattern of reflected light is detected

with a photodiode and it is then decoded
back to the original data by inexpensive
electronic circuits.

+ Due to the design of most bar code it does

not make any difference if you scan a bar
code from right to left or from left to right
The basic structure of a bar code consists of
a leading and trailing quiet zone, a start
pattern, one or more data characters,
optionally one or two check characters and a
stop pattern.

BAR CODE SYMBOL CHARACTERISTICS

• Magnification (SIZE) – It refers to the size of

the bar code symbols.

 Bar Height – EAN/UPC Bar

Code symbols it is
important to ensure that
the height remains in
proportion to the
magnification, and does not
drop below the minimum
specified,
  Quiet Zones (Light Margins)
– The Quiet Zones (Light

Margin) of the bar code symbol are the solid,

light areas before the first bar and after the
last bar.

StartColours – The colours and type of ink

you choose for your bar code symbol. Very
important to create a better contrast.

*The most suitable and reliable colour

combination is black bars on a white
background.*
Substrate – The substrate (the material the
bar code symbol is printed on) is very
important.

+ Bar Widths – Ensure that the bars in the

symbol are clearly defined, watch for voids or
smudging, and avoid patches in the
background colour.

TYPES OF BARCODE
UPC (Universal Product Code)
EAN (European Article Number)
• UPC version A
UPC Version E
Other Versions:
UPC version 8
UPC version C UPC version D
EAN-8 Version
• EAN-13Version
UPC A, UPC E & EAN – 8, EAN – 13 are most
widely used.
• UPC version A:

It is the basic version of UPC and is usually

seen on grocery store items. This is the
symbology that encodes 12 digits. First &
last digit always placed outside the symbol to
indicate quiet zones that are necessary for
barcode scanners to work properly.
UPC Version E:

UPC version E is the next most common

version of UPC, It is zero suppression version
of

UPC. The code is smaller because it drops out

zeros. It has only six digit with no guard
pattern. EAN -8 is an 8 digit code. EAN-8 has
a left hand guard pattern, two set of four
parity digits separated by a center guard
patter and a right hand guard pattern.

EAN-13Version:
EAN-13 is a 13 digit code. EAN-13 has 10
numeric characters. First digit is always
placed
Outside the symbol add tonally right quietl
indicator (>) is used to indicate quiet zone,
that are necessary for barcode scanner to
work properly
BARCODE TECHNOLOGY
Softwere Installation;
Software instalied in a computar generate a
unique Identification tag
Special BARCODE Thermal Printac
Printed & pasted on product.
Inermal Paper:
It changes colour to black when heated

 Bar Code Reader:

Reads & identifies the unique code &
matches with the details of product already
present in the computer.
BARCODE REPRESENTATION
→ It can be represented in two forms-

a.) 1D or Linear barcode representation.

b.) 2D or Matrix barcode representation.

A.) 1D or Linear representation: :1f the
barcode represented data in width (lines) &
the spacing of parallel lines, then it will be
referred to as a 1D or Linear barcode
representation.
b.) 2D or Matrix representation: If the
barcode represented in squares, dots,
hexagon & other geometric patterns with in
image termed as 2D or Matrix barcode
representation.
. ADVANTAGES OF BARCODE
• Fast-selling items can be identified quickly.
• Build-up of unwanted stock of slow-selling
items can be stopped.
Repositioning of item in a store can be
monitored.
• Packing by manufacturers.
A relational database is created like order
number, items packed, quantity packed, final
destination, etc.

DISADVANTAGES OF BARCODE
• Source of additional cost – The main
disadvantage is that when data is coded in
the barcode. This can be an additional cost.
• A scanner system is required eachtime to
see the details encoded.
• Complete system setup is needed to encode
and decode data.
• A slight defect in barcode can cause
decoding problems. APPLICATIONS OF
BARCODE
Bar Code is essentially used for 100%
accurate & speedy data entry.

The major applications are –

Retail.
Manufacturing
Quantity & Quality control.
Packing
Ware housing.
Service industry such as Courier Industry,
Hospital and Library Management.

Export Industry.
CONCLUSION AND FUTURE SCOPE
• Technology behind barcodes is constantly
improving.
• This greatly helps in keeping track of a
large number of items in a store.
Reduces instances of shoplifting involving
price tag swapping.
• The tracking of item movement, including
rental cars, airline luggage, nuclear waste,
mail and parcels.
• Entertainment, sports arenas, etc tickets
can have barcodes. This can allow to identify
duplicate tickets more easily.
Practical -10
Retort Pouch packaging