Discussion Hot filling (Mango Cordial)

Discuss the strengths and weaknesses of this packaging method

The advantages/strengths of glass packaging are clear. Glass is also made from natural
ingredients that are abundant in nature. A unique chemistry of sand, soda ash, limestone, and
recycled glass continues the magic of creating amazing materials that people around the world
love. No additional materials or chemical layers are required to complete it (The European
Container Glass Federation, 2021).

Additionally, the glass is 100% recyclable and can be recycled indefinitely without loss of
quality or purity. Glass recycling is a closed loop system that produces no additional waste or
by-products. This is one of the few examples where the same material can be recycled multiple
times without loss of quality (The European Container Glass Federation, 2021).

Moreover, glass containers are reusable and can have up to 50 lives. Glass bottles and
jars can also be reused and refilled before they are recycled into new bottles at the end of their
life. These have made glass a leading reusable choice for food and beverage consumers
worldwide, especially in local markets. Reusing glass bottles reduces our overall impact and,
when combined with recyclable solutions, multiplies the sustainable value of glass. (The
European Container Glass Federation, 2021).

Furthermore, glass is good for the health of consumers. Virtually inert and impermeable,
glass is the most stable of all packaging materials. There is no risk of leaching harmful
chemicals into your bottled food or beverage. No additional barriers or additives are required
(The European Container Glass Federation, 2021).

Glass is an environmentally friendly product. Glass has very few chemical interactions.
For this reason, it is recommended to store preserved or chemically fortified foods such as
vinegar, sauces, sodas, jams and jellies in glass containers to preserve their aroma, flavor and
strength. Glass containers have been shown to retain dairy flavors much longer than packages.
This is because glass is non-porous and impermeable. Proper sealing prevents air from mixing
with the food contained. (Tamaskó-Juhász, 2018).

For the same reason, glass packaging protects food from mold. Not only that, the same
glass bottle can be used multiple times for the same product after industrial cleaning. Example,
a lemonade manufacturer professionally cleans used bottles at the factory, refills them, and
sends them back to the retailer. Other than that, these are the weaknesses of glass bottle.
Glass is a strong material, but it is also fragile. Also, glass packaging is heavier than other
packaging. Glass packaging is relatively expensive. It is dangerous if the glass breaks
(Tamaskó-Juhász, 2018).
 Shipping costs are higher than plastic. It is known that glass is much heavier than
plastic. This can lead to higher transportation costs from the manufacturer through the supply
chain, as well as the cost of transporting the final product to its final destination. Glass
production is very energy intensive. This is due to the high temperatures required for processing
and manufacturing. Not very impact resistant. It may be able to breaking glassware without
much stress. It is very dangerous with sharp fragments when broken (Experts, T. P., 2022).

Why was the bottle held upside down for some time while it was still hot?

According to Sam, the glass bottle while it was still hot was turned on its side or upside down to
ensure that the lid is also sterilized and that the hot liquid contacts the inner surface (Sam,
2015).

Discuss any differences between the fresh product and the stored one.

The differences between fresh product and the stored one at Day 0 for pH are 2.61 and
2.73 respectively. While at Day 6, pH for fresh product is 2.68 while pH for stored one is 2.69.
The degree of soluble solid for fresh product at Day 0 is 52.5 and at Day 6 is 52.6 while degree
of soluble solid for stored one at Day 0 is 51.8 and at Day 6 is 51.7. The smell for both at Day 0
is same which is have a mango and sweet smell. At Day 6, the smell for fresh product has
changed to sour odor like acidic while the smell for stored one remained same. As for the
noticeable physical characteristic, at Day 6, the texture for fresh product has a jelly texture. The
changed of pH, degree of soluble solid, smell and noticeable physical characteristics happened
because of the deteriorating has occurred that because of the growth of bacteria. While the
stored one has undergone treatment that will help to prevent the growth of bacteria, so that’s
why the changed of pH, degree of soluble solid, smell and noticeable physical characteristics
happened but did not have a big different compared to the fresh one.

What happened with the food product that was filled into a clean container after it was
cooled down (control)? Discuss.

Fresh mango cordial (day 0) had a pH of 2.73 and a soluble solid of 51.8 Brix. The pH
after 6 days was 2.69. Soluble solids levels decrease to 51.7 Brix after 6 days as sugars are
metabolized by fermentation. This product becomes highly acidic when stored for up to 6 days
(Wall et al., 2015).

According to Watrelot, as the pressure increases, the level of soluble solids increases
and more gas particles enter the liquid, reducing the partial pressure. So, solubility increases.
Therefore, total soluble solids (TSS) is a good estimate of sugar concentration. Ingredients that
determine fruit ripeness in sugar concentration. The terms TSS and Brix are used somewhat
interchangeably as the majority of soluble solids are sugars. The oBrix measurement is defined
as the concentration of sucrose (a disaccharide consisting of 1 unit glucose and 1 unit fructose)
in aqueous solution (1 oBrix = 1 g sucrose / 100 g solution = 1%) (2020).
 For smell characteristics, mango cordial at day 0, it had mango and sweet smell while it
had sour odor like acidic but still had mango odor at 6 days. The sour odor occurred because
the cordial already deteriorated because of the growth of bacteria. Another noticeable physical
characteristic of mango cordial had nothing at 0 day but at 6 days have a jelly texture. Thus, this
indicated that the cordial is deteriorating. Other than that, the color for a fresh product of hot
filling at 0 day is light yellow but at 4 days, the color changes to light yellow, then on the day 6, it
turns to light orange yellow.

Conclusion

Thermally treated or preserved foods are packaged with a variety of packaging

materials. For better results, bespoke packaging is produced depending on the demands or
specifications of the specific thermal technique. The importance of paying special attention to
packing materials is generally recognized, and as a result, various advancements are produced
in this field on a daily basis. Packaging materials are being improved to better maintain food
flavor, color, and nutrients while taking into account processing times, storage life, simplicity of
handling, and cost. The item's safety is still the most important consideration. The food should
not include any hazardous or dangerous ingredients that might endanger the consumer's safety,
and the packaging should not modify the time-temperature conditions required to assure the
product's safety.
References

Wall, M. M., Nishijima, K. A., Sarnoski, P., Keith, L., Chang, L. C., & Wei, Y. (2015). Postharvest
Ripening of Noni Fruit (Morinda citrifolia) and the Microbial and Chemical Properties of
Its Fermented Juice. Journal of Herbs, Spices &Amp; Medicinal Plants, 21(3), 294–307.
https://doi.org/10.1080/10496475.2014.970726

Watrelot, A. (2020). Estimating Grape Maturity by Total Soluble Solids. Iowa State University.
https://store.extension.iastate.edu/product/16075-pdf

The European Container Glass Federation. (2021, December 21). FEVE. https://feve.org/

Tamaskó-Juhász, G. (2018, November 16). Glass Packaging or Plastic Packaging – the Pros
and Cons. Allinpackaging Blog. https://blog.allinpackaging.co.uk/2018/12/14/glass-
packaging-or-plastic-packaging-the-pros-and-cons/

Experts, T. P. (2022, December 19). Is Glass Better Than Plastic for Packaging?
https://www.tricorbraun.com/blog/is-glass-better-than-plastic-for-packaging.html

Sam, S. (2015, March 16). Leaders in Packaging Solutions. https://www.oberk.com/packaging-

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