Topic 4 Egf 4043

TOPIC 4: TYPICAL
PACKAGING EQUIPMENT
AND PACKAGING SYSTEM
LEARNING OUTCOMES
After completing the unit, students should be able to:

• Identify the typical packaging equipment.
• Explain canning and bottling machine operation.
• Discuss the application of vertical and horizontal form fill seal machine.
• Construct the packing line organization
Canning Machine
The canning of processed foods may be divided into eight unit or basic operations:
• (1) Handling and storage of empty cans
• (2) Cleaning empty cans
• (3) Product preparation
• (4) Filling
• (5) Closing
• (6) Processing
• (7) Cooling
• (8) Handling and storage of filled cans.
Retort
• 'Process' in retort operations means the application of heat to foods in

containers for a period of time at a temperature scientifically determined
to be adequate to achieve commercial sterility
Process evaluation of retort
• The determination of a process is dependent upon obtaining accurate,
reliable heat penetration data, that is obtaining information about how fast
or how slowly the product will heat to a desired temperature
• In addition, the thermal resistance (the amount of heat required to kill) of
microorganisms in each specific product must be known
Equipment : Batch retorts
• Vertical or horizontal retorts may have a rotating basket Heated by steam
or hot water or steam/hot water; controls may be manual, semi-
automatic or fully automatic
Figure 4.1: Vertical retort: A, steam; B, water; C, drain, overflow; D, vents, bleeders;
E, air; F, safety valves, pressure relief valves.
Figure 4.2 : Horizontal retort: A, steam; B, water; C,
drain, overflow; D, vents, bleeders; E, F, safety valves,
pressure relief valves.
Bottling Machine
• A bottling line can be a collection of automatic machines connected by a
conveyor belt or a group of highly sophisticated, fully automatic units
completely integrated by a synchronized drive arrangement.
• Semiautomatic lines depend to a large extent on the dexterity of
individual machine operators for their maximum output, and operating
speeds on these vary from 30 to 60 units per minute.
Having established that the proposed bottle shapes and sizes can be handled on an
automatic line the individual bottling processes can be considered. These are:
(1) Bottle feeding
(2) Bottle cleaning
(3) Filling
(4) Closing
(5) Labelling
(6) Collating and packing for transport.
Figure 4.3 Typical layout of bottling line; A, depalletizer; B,
emptying of crates; C, washing of crates; D, filling of
crates; E, washing of bottles; F, bottle inspection; G, filling
and closing of bottles; H, pasteurization; I, labelling of
bottles; K, stock of pallets; L, palletizing.
Figure 4.4 Effect of bottle shape on filling lines.
Capping of bottles and jars
Roll-on capping.
Corking and plugging.
Crown corks.
Roll-on capping.
• The roll-on cap is in wide use for many bottling application. The cap threads are formed by rotary heads whilst the
cap is in position on the bottle. This type of cap can also incorporate a pilfer proof device (or ROPP) so that the
action of removing the rolled-on cap breaks a series of perforations and leaves a 'tell-tale' ring on the bottle neck.
Roll-on cappers may be leased by the cap manufacturers to the users, and are of the rotary type with direct cap
pick-off.
Corking and plugging.

• Corking and plugging machines are similar in construction to rotary cappers, the corks or plugs being fed from an
unscrambling hopper to a chuck via a transfer arm or disc. The chucks do not rotate but push the closure home with
a downward thrust. Some corking machines give one or more blows to the cork through the corking head to ensure
that it remains firmly in position.
Crown corks.
• The crown cork, widely used for beer bottles on filling lines operating at
up to 600/min, is applied by a rotary capper, usually an integral part of the
filling machine. Pressure is exerted on the crown to compress the wad or
liner, while clinching heads crimp the corrugated skirt into a groove on
the bottle neck. The finished closure can withstand internal pressures of
up to 100 psi.
Sealing and Wrapping Machine
• Sealing machine divided into two category

• I. Horizontal Machine
• II. Vertical form-fill-seal machine
Horizontal form fill sealing (HFFS) machine
Vertical form-fill-seal
machine
Figure 4.11: Vertical form-fill-seal machine;
• I, film from reel made into a tube over forming shoulder
• 2, longitudinal seal made
• 3, bottom of tube closed by heated crimped jaws which move
downwards drawing film from reel
• 4, predetermined quantity of product falls through collar into
pouch
• 5, jaws open and return on top of stroke
• 6, jaws partially close and 'scrape' product into pouch out of seal
area
• 7, jaws close, crimp heat seal top of previous pouch and bottom
of new one. Crimp sealed container cut off with knife.
Labelling Machine
• Labelling machines for packaging combine three

components:
• the container to be labelled
• the adhesive
• the label
Factors to be considered in labelling machine selection are :
Economic: Marketing:
(a) label material and print requirements
• (a) basic label cost
(b) container material
• (b) adhesive cost (c) container shape
• (c) setting up, cleaning down (d) container reuse
(e) security considerations
and routine stoppages
• (d) inventory cost Handling:
(a) storage conditions
(b) transit hazards
(c) retail conditions
(d) in-use conditions
Case sealing machine
Figure 4.24: General Sealing and labelling process.

SUMMARY
• In this unit we have studied

• The sealing, wrapping, bottling and canning operation
• The various technologies and system used in packaging of food to protect
the products
• The various packaging equipment such as VFFS, HFFS, wrapping and
sealing machine to pack the food products.
REFERNCES
• Robertson, G.L (2012), 3rd 3dition Food Packaging Principle and Practice, Marcel Dekker Inc.
ISBN-13: 978-1439862414
• Scott, A Morris (2011) Food and Package Engineering, Wiley-Blackwell. ISBN: 978-0-8138-
1479-7
• Verghese, K; Lewis, H; Fitzpatrick, L; (2012); Packaging for Sustainability; Springer. ISBN 978-0-
85729-987-1
• Nobile, M. A. D, and Conte, A. (2013). Packaging for Food Preservation; Springer. ISBN 978-1-
4614-7683-2.
• Ebnessajjad, S. (2013). Plastic Films in Food Packaging, Materials, Technology and Application.
Elsevier Inc. ISBN: 978-1-4557-3112-1.

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TOPIC 4: TYPICAL

After completing the unit, students should be able to:

• 'Process' in retort operations means the application of heat to foods in

Corking and plugging.

Corking and plugging.

• Sealing machine divided into two category

• Labelling machines for packaging combine three

Figure 4.24: General Sealing and labelling process.

• In this unit we have studied

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