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TWIN PACK
TEAM Ms. BRINTHA Ms. GREESHMA Ms. VASANTHIKA Ms. AMRITA Ms. SNEHAL PREAMBLE  PRODUCT  STUDY & SENSITIVITY STUDIES ON PACKAGES PACKAGE  DESIGN PACKAGE COSTING
PREAMBLE
OBJECTIVE DESIGN A CONSUMER FRIENDLY PACK FOR FRENCH FRIES + TOMATO KETCHUP  PRODUCT INVOLVED  ,[object Object]
TOMATO KETCHUP,[object Object]
STATUS REPORT COMPLETED WORK  STUDIED  PRODUCT  CHARACTERISTICS  STUDIED SENSITIVITY OF PRODUCTS EVALUATED  SHELF LIFE OF PRODUCTS  IN SELECTED  PACKAGING  MATERIAL DESIGNED  PACKAGE SHAPE & DIMENSIONS  DETERMINED THE COSTING OF THE PACKAGE  IN PROGRESS REPORT  PREPERATION PACK PROTOTYPE DESIGNING
WHY THIS CONCEPT POTATO FRIES  IS A SNACK BITE LIKED BY 6 TO 60 IT IS A ANY TIME SNACK UNIQUE TASTE  WHEN DIPPED IN KETCHUP TODAY  YOU NEED TWO PACKS FOR FRIES & KETCHUP SUCH SYSTEM NOT USER FRIENDLY SO WHY NOT A CONVENIENCE PACK ? WHAT WAS NEEDED ? ,[object Object]
PACK TO GIVE SHELF LIFE  ( BARRIER)
PACK TO BE CONVENIENT FOR HOLDING (DESIGN)
PACK TO BE ATTRACTIVE (GRAPHICS)
TO BE SAVVY  (SHAPE)MY OTHER TEAM MEMBERS WILL TAKE UP EACH AREA
PRODUCT STUDY  & SENSITIVITY
PRODUCTS  CONSIDERED    POTATO FRIES  + KETCHUP    POTATO FRIES  - UNIQUELY  PROCESSED & SALTED      POTATO CUT AS FINGERS ARE FRIED  SO AS TO ,[object Object]
  HAVE THE INSIDE SOFT AND MASHY  CRUNCHY HARD OUSTIDE  FLESHY SOFT INSIDE TYPICAL  FRY
THIS  MAKES  PRODUCT  EXTREMELY  SENSITIVE  ,[object Object]
INSIDE IS SOFT AND WITH HIGH MOISTURE CONTENT – EGRESS
BUT INSIDE NOT ABLE TO GIVE OUT BECAUSE IT IS ENCLOSED
MAKES THE OUTER SOGGY FROM INSIDE
LEADS TO HIGH HUMID AMBIENCE LEADING TO FUNGAL GROWTH
HIGHER TEMPERATURE AGGERAVATES THE FUNGAL GROWTH
BY VIRTUE OF ITS NATURE IS SELF DESTROYING
HENCE ONLY AMBIENCE OF INERT ATMOSPHERE TO IMPROVE LIFESALIENT PARAMETERS IMC –  36.77% CMC -   37. xx%                   (SOGGINESS AND FUNGAL GROWTH) EMC – STUDY INDICATES A WATER ACTIVITY OF 0.93 WHICH ITSELF SENSTIVITY
  TOMATO KETCHUP – PROCESSED WITH PRESERVATIVES    THICK FREE FLOWING PASTE  ,[object Object]
  CAN LOOSE MOISTURE TO LOOSE FREE FLOWING
  WHICH EVER HAPPENS  FIRST IS THE CRITICAL PARAMETERSALIENT PARAMETERS IMC –  59.98% CMC -                         (LOSS OF FREE FLOW) EMC – STUDY INDICATES A WATER ACTIVITY OF 0.6             INDICATING A MORE STABLE PRODUCT TYPICAL  KETCHUP
CONCLUSIONS TWO PRODUCTS OF VARYING NATURE TO BE IN ONE PACK ( IN TWO COMPARTMENTS) HENCE SHELF LIFE OF THE DUO PACK  DEPENDS ON PRODUCT WITH LEASTR SHELF LIFE STUDIES INDICATE THAT TOMATO KETCHUP IS A MUCH MORE STABLE PRODUCT WITH RESPECT TO POTATO FRIES

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Krunchy dip

  • 2. TEAM Ms. BRINTHA Ms. GREESHMA Ms. VASANTHIKA Ms. AMRITA Ms. SNEHAL PREAMBLE PRODUCT STUDY & SENSITIVITY STUDIES ON PACKAGES PACKAGE DESIGN PACKAGE COSTING
  • 4.
  • 5.
  • 6. STATUS REPORT COMPLETED WORK STUDIED PRODUCT CHARACTERISTICS STUDIED SENSITIVITY OF PRODUCTS EVALUATED SHELF LIFE OF PRODUCTS IN SELECTED PACKAGING MATERIAL DESIGNED PACKAGE SHAPE & DIMENSIONS DETERMINED THE COSTING OF THE PACKAGE IN PROGRESS REPORT PREPERATION PACK PROTOTYPE DESIGNING
  • 7.
  • 8. PACK TO GIVE SHELF LIFE ( BARRIER)
  • 9. PACK TO BE CONVENIENT FOR HOLDING (DESIGN)
  • 10. PACK TO BE ATTRACTIVE (GRAPHICS)
  • 11. TO BE SAVVY (SHAPE)MY OTHER TEAM MEMBERS WILL TAKE UP EACH AREA
  • 12. PRODUCT STUDY & SENSITIVITY
  • 13.
  • 14. HAVE THE INSIDE SOFT AND MASHY CRUNCHY HARD OUSTIDE FLESHY SOFT INSIDE TYPICAL FRY
  • 15.
  • 16. INSIDE IS SOFT AND WITH HIGH MOISTURE CONTENT – EGRESS
  • 17. BUT INSIDE NOT ABLE TO GIVE OUT BECAUSE IT IS ENCLOSED
  • 18. MAKES THE OUTER SOGGY FROM INSIDE
  • 19. LEADS TO HIGH HUMID AMBIENCE LEADING TO FUNGAL GROWTH
  • 20. HIGHER TEMPERATURE AGGERAVATES THE FUNGAL GROWTH
  • 21. BY VIRTUE OF ITS NATURE IS SELF DESTROYING
  • 22. HENCE ONLY AMBIENCE OF INERT ATMOSPHERE TO IMPROVE LIFESALIENT PARAMETERS IMC – 36.77% CMC - 37. xx% (SOGGINESS AND FUNGAL GROWTH) EMC – STUDY INDICATES A WATER ACTIVITY OF 0.93 WHICH ITSELF SENSTIVITY
  • 23.
  • 24. CAN LOOSE MOISTURE TO LOOSE FREE FLOWING
  • 25. WHICH EVER HAPPENS FIRST IS THE CRITICAL PARAMETERSALIENT PARAMETERS IMC – 59.98% CMC - (LOSS OF FREE FLOW) EMC – STUDY INDICATES A WATER ACTIVITY OF 0.6 INDICATING A MORE STABLE PRODUCT TYPICAL KETCHUP
  • 26. CONCLUSIONS TWO PRODUCTS OF VARYING NATURE TO BE IN ONE PACK ( IN TWO COMPARTMENTS) HENCE SHELF LIFE OF THE DUO PACK DEPENDS ON PRODUCT WITH LEASTR SHELF LIFE STUDIES INDICATE THAT TOMATO KETCHUP IS A MUCH MORE STABLE PRODUCT WITH RESPECT TO POTATO FRIES
  • 28.
  • 29. LAMINATE HAS A INNER LAYER OF LDPE FOR SEALING WHICH IS ALSO INERT LAMINATE TAGGER SEAL IS PET / MET PET/ LDPE
  • 30.
  • 31. AAR (Accelerated Aging Rate) = Q10((Te - Ta)/10) Where... Ta = Ambient Temperature 270C Te = Elevated Temperature 380C Q10 = Reaction Rate = 2 AAR = 2 1.1 = 2.1435 Shelf life in normal condition = AAR * shelf life in acc condition = 2.1435 * 4 days in accelerated = 8 days in normal condition
  • 32. CONCLUSION PP TRAY + LAMINATE TAGGER SEAL PACK WITH NITROGEN FLUSHING OFFERS 8 days IN NORMAL CONDITION
  • 34. PACKAGE SPECIFICATION STYLE TRAY PACK COMPONENTS TARY + TAGGER SEAL + LABEL TRAY DIMENSIONS (OVERALL) 128mm Length x 94mm Width x 55 mm DepthMATERIAL FOR TRAY Poly Propylene THICKNESS OF SHEET 2 mm DIMENSIONS OF TRAY 128mm Length x 94mm Width x 55 mm Depth METHOD OF FORMING Thermoforming
  • 35. PACKAGE SPECIFICATION TAGGER SEAL STYLE Die Cut seals MATERIAL (micron) 10 PET reverse printed / 12 MET PET/ 50 LDPE DIMENSIONS 128mm x 98 mm DECORATION as per approved artwork LABEL STYLE Die Cut seals MATERIAL Paper DIMENSIONS 125mm x 95mm PRINTING As per approved artwork
  • 36.
  • 38. COMPONENTS TRAY + TAGGER SEAL + LABEL TRAY MATERIAL - PP COST / Kg FORMED - Rs. 100 WEIGHT OF THE TRAY(g) - 22.5g COST - Rs. 2.25 TAGGER SEAL MATERIAL - 10PET/12METPET/50LDPE GSM - 80 COST / Kg - Rs. 250 AREA OF TAGGER - 0.012 sqM COST - Rs. 0.25
  • 39. LABEL MATERIAL - CHROMO ART PAPER GSM - 80 COST - Rs. 0.25 TOTAL COST TRAY - Rs. 2.25 TAGGER SEAL - Rs. 0.25 LABEL - Rs. 0.25 TOTAL - Rs. 2.75
  • 40.
  • 41. THANK YOU We invite you to a treat of