A Presentation on :Coating, Enrobing and Packing

By :

Mr Manas Orpe

(BE Chemical Engineering)

Under the guidance of:

Prof Nandanwar

Department of Chemical Engineering

AISSMS College of Engineering, Pune-1

4/17/2014 1

Enrobing - coating

• Clearly it is important that the coating sticks to the product. Liquid chocolate will stay easily.

• However, to apply a dry coating another step is needed in the process. Before the product reaches the coating stage it is sprayed or dipped into a liquid to which dry coating can stick.

• The thickness of the coating can be regulated. A common process is to pass products under a current of air.

• This removes excess coating (which can be recycled) and may also leave a pattern.

Enrobing

Products that have been enrobed or coated are those which have a centre and an outer layer. Examples of these are chocolate coated wafers and fish fingers with breadcrumbs. Sometimes only one side is coated, e.g. chocolate digestive biscuits.

The type of product being enrobed or coated will determine the process it goes through. However, the basic principles are the same.

Principles of enrobing

The main principles of enrobing are:

• the product moves along a conveyer (mesh);

• it passes through a curtain coating, e.g. chocolate;

• the product emerges coated;

• excess coating is removed by vibration or air drying.

Why Is Coating Done?

• to improve appearance

• to modify the texture

• to enhance flavors

• to improve convenience

• to increase variety and add value to basic products.

Coating Materials

There are two main types of coating material that are used to enrobe foods:

1. batters, breadcrumbs and powders for savory foods

2. chocolate, sugar or compound coatings for sweet foods such as confectionery, ice cream and baked goods

Packaging

• Packaging may be defined in terms of its protective role as in

– ‘packaging is a means of achieving safe delivery of products in sound condition to the final user at a minimum cost’

• it can be defined in business terms as

– ‘a techno-economic function for optimizing the costs of delivering goods whilst maximizing sales and profits’

Functions of Packaging :

• containment

• protection

• communication

• convenience

The main marketing considerations for a package are:

• the brand image and style of presentation required for the food

• flexibility to change the size and design of the containers

• compatibility with methods of handling and distribution.

Packaging Materials

1. Shipping containers which contain and protect the contents during transport and distribution, but have no marketing function.

• Corrugated fiberboard cases are the most widely used shipping container for 5–20 kg loads.

• The requirements of shipping containers are to:

– contain products efficiently throughout the journey

– protect against the climate and contamination

– be compatible with the product

– be easily and efficiently filled and sealed

– be easily handled

– have minimum cost

– remain securely closed in transit, open easily when required (e.g. customs inspection) and reclose securely

– carry information for carriers, wholesalers, and manufacturers about contents, destination, and how to handle and open the pack.

2. Retail containers(or consumer units) which protect and advertise the food in convenient quantities for retail sale and home storage

• Eg. metal cans, glass bottles, jars, rigid and semi-rigid plastic tubs, collapsible tubes, paperboard cartons, and flexible plastic bags, sachets and overwraps.

THANK YOU