Chapter 11 Flashcards
(138 cards)
1
Q
The output of a manufacturing process shows random
variations due to …… variability (one word, small letters)
A
Inherent
2
Q
According to principle … of HACCP, control limits must be set for the
pasteurization temperature of milk. (answer with a number)
A
3
3
Q
HACCP is not the only quality management system implemented in the food industry. A. True B. False
A
A
4
Q
Purpose of packaging
A
It is the ultimate step in maintaining any gains effected by processing
food products and provides for food distribution, product safety, and
convenience
Aside from its food preservation role, packaging serves to display,
advertise, and inform
5
Q
Another name fo rallied industry
A
Ancillary sector
6
Q
How much of all packaging materials food packaging uses
A
50%
7
Q
What costs more food product or packaging
A
Packaging
8
Q
Why do you need specialize machinery in food manufacture for packaging
A
filling/forming/closing
9
Q
Why do we need packaged to have specialized performance characteristics
A
Packages themselves often undergo additional processes freezing,
thermal processing, cooking, etc.
10
Q
Some Desirable Features Associated with an Ideal Package (13)
A
Nontoxic and compatible with food product Sanitary and rugged protects product against micro and macrorganisms , i.e., Excludes bacteria, insects, rats Moisture/fat protection no transfer/absorption of either Gas/odor protection no transfer Light protection reduce product autoxidation/color fading Transparency glass/plastic Tamper resistance prevent opening before purchase Ease of opening pull tabs, twist caps Low weight shipping costs Pouring feature convenience Re sealing capability convenience/extend shelf life Ease of disposal biodegradable -Resistance to impact plastic Appearance printability/color/size/shape Special features e.g., Microwaveable
11
Q
The ideal package would address ___ at minimal cost
A
as many of these features as
possible at minimal cost
12
Q
Tetra Brik is suitable for commercial sterilization A. True B. False
A
B
13
Q
What is primary package
A
Primary comes into contact with food
14
Q
What is secondary package
A
Secondary often provides for rigidity, printing or grouping products
into a larger unit
15
Q
What is tertiary packaging
A
Tertiary fulfills the same role with respect to secondary packaging
16
Q
Describe what packages are there for frozen foods and can foods in regards ti primary,secondary,etc.
A
e.g., frozen foods plastic bag ( 1 °°), Cardboard box 2
Cans ( 1 °°) and corrugated box 2 °°) and pallet to hold a set number of
boxes ( 3
17
Q
Examples of rigid,semirigid and flexible packaging
A
Rigid e.g., Cans, jars Semi rigid e.g., Squeeze bottle/tetra brick Flexible e.g., Retort pouch/plastic bags
18
Q
Advantages and cons of rigid and flexible packaging
A
Rigid packaging provides best protection but occupies a lot of space
Flexible packaging does not provide as much protection but
significantly reduces warehousing costs
19
Q
Tetra brick is what kind of packaging (classification in flexible-rigid classification) and another classification
A
Tetra brick combination of both (flexible made into semi rigid) and is
made on site from roll stock
Tetra brick is one of many
form fill seal ” packages
20
Q
Another form-fill-seal example (not tetra brick)
A
Other forms include plastic
bottles, form trays, etc. That are
made by blow molding on site
21
Q
What is hermetic packaging
A
A hermetic package is by definition impermeable to gases and
vapors
22
Q
What packaging meet the requirements of hermetic packaging
A
Cans and bottles meet these requirements, as does tetra brick
23
Q
Does flexible packaging is hermetic?
A
Many flexible packages are semi permeable to gases and
susceptible to pinholes
Exception is the retort pouch
24
Q
Common packaging materials
A
Metal Glass Paper Plastics Plastic/Metal/Paper Laminates
25
Tin can is made form
originally made of steel with a thin coating of tin to
prevent rusting
Tin (expensive) has been replaced by other metallic coatings or
corrosion resistant steel alloys are used
26
Epoxy resins usage
used as internal coatings for acidic and other corrosive
food products protects integrity of can and prevents contamination
of contents by dissolved metals
27
Epoxy resins is made using
bisphenol A (BPA)
28
How much aluminum cans are made every minute
Manufactured and sealed at rates of over 1,000 /min
29
seal of aluminum cans is made from
five metal folds , sealed by epoxy
30
Conventional cans are made of ___ pieces
Conventional cans are 3 pieces (bottom and side premade, plus lid to
be added)
31
2 piece cans are more common in
2 piece cans (no bottom seam) are available in both steel and
aluminum, but more common in aluminum cans
32
why there is ribbing on many cans
strength
33
Advantages of aluminum
Light and resistant to atmospheric corrosion and malleable ( can be smashed after using), pull tab
34
who has more strength steel or aluminum
steel
35
aluminum cans need ___ to maintain shape
pressure
36
aluminum foil is used as
Aluminum foil is also used extensively as a laminate to provide a
gas/vapor barrier in other packaging materials (e.g., Retort pouch)
37
Why is better to recycle aluminum
Economic benefits
38
Advantages and disadvantages of glass
Advantages : chemically inert and transparent
Disadvantages : heavy and fragile, Susceptible to mechanical and thermal shock e.g., In a retort
39
How breakage of glass can be overcame
Breakage can be reduced substantially by adding coatings to glass
40
How glass is produced
combine sand, soda ash and limestone heat to 1500 C and
| blow mold
41
Glass is susceptible to thermal shock, can we microwave in it
Microwaveable the microwave has brought glass back as a major
packaging contender
42
A …… package is impermeable to gases and vapors
| (one word, small
Hermetic
43
When paper is used with food and what extra step should be done to prevent its moisture ingression
Paper cheap and versatile generally coated when used for food
contact
Often waxed for food applications to prevent loss of strength due to
moisture ingression
44
Paper needs to meet ___ standards in order to be used as wrap for food
Food-grade microbial
45
Paper has made major inroads into packaging with ____
the tetra pack
| tetra brick system as a laminate
46
How many plastic polymers are used
20
47
Plastic can be produced as 2 types of polymers ___
homopolymers or heteropolymers
48
How plastic bottle are made
Can be melted and blown into containers (bottles, tubs, etc.) and
formed into films
49
Typical films and the material they made of
```
Regenerated cellulose cellophane
Polyamide nylon
Polyester resin mylar
Polyethylene e.g., saran wrap [originally polyvinylidene chloride ( pvc
```
50
What can be done in order to obtain Can obtain very specific properties in terms of moisture or gas
barriers , e.g., films having selective permeabilities (water vapor, O 2 ,
CO 2
Polymers can also be co extruded to form laminates so as to combine
the properties of various individual films
51
Typical Considerations in Selecting a Film
```
Thickness
Clarity
Max/min temperature (melting vs. cracking)
Resistance to sunlight
Gas/vapor permeability
```
52
Basic retort pouch is ___
tetra laminate
53
Layer sin tetra laminate
1 layer (inner) polypropylene : provides food compatibility, sealing
properties
2 layer aluminum foil : provides hermetic barrier properties
3 layer nylon : provides resistance to abrasion tough
4 layer (outer): polyester : provides heat resistance and printability
54
Limitations of retort pouch
Limitations: slow filling rates and
High cost of package
55
What package is used for ready to eat lunches, convenience food
| Retort thermo formed trays
56
Edible films examples
Casings for wieners, sausages: collagen (animal connective tissue
protein), animal intestines, cellulose, or plastic
Confectioner s glaze sugar coatings
Starch coatings for raisins reduce moisture release
Starch polymer packages for premixed food ingredients package
dissolves
57
A tetra …… is a packaging material consisting of four layers, polypropylene,
aluminum foil, nylon and polyester. (one word, small letters)
Laminate
58
Boil in the bag is made from
Mylar (polyester) or nylon
59
Advantages of mylar (polyester) or nylon packages
```
From freezer to oven retains moisture
Can endure 400 F
Shrink wraps follows product shape good for vacuum packaging of
irregularly shaped products
```
60
What is susceptor based package is needed for
microwavable products
A susceptor is a material that absorbs microwave energy and converts
it to heat, which may be re emitted as infrared radiation
Allows browning reactions to take place in microwave oven
61
Aerosol packaging has ___ as a propellant
N2O, nitrious oxide
62
What are Pet bottles
(polyethylene terephthalate) has clarity of glass, low
| weight, no breakage
63
MAP packaging is used for
Modified atmosphere packaging (map) films meat/fruits and
vegetables/pasta
Maintaining a modified atmosphere inside a package requires a
packaging film that is impermeable to gases
64
A …… is a material that absorbs microwave energy and converts it to heat,
which may be re emitted as infrared radiation (one word, small letters)
Susceptor
65
Packaging plays an important role in (communication tool)
(1) to attract (advertise) and inform (nutritional labeling)
(2) to attract by shape, color and style
66
What is the name of the guide for food labeling and advertising
Consumer Packaging And Labeling Act (Canada)
67
Key headings in Consumer packaging and labeling act
```
Basic labeling requirements
Advertising requirements
Claims for composition, quality and origin
Nutritional labeling
Nutrient content claims
Health related claims
Product specific requirements
```
68
Basic Canadian Labeling Requirements
Common name of food
Net quantity
Name and address of company responsible
List of ingredients in descending order
Storage instructions and best before date (where applicable)
Basic nutrition information (nutrition facts panel) some harmonization
between Canada and the U.S.
-Must provide food composition and energy expressed in calories or
kilojoules per serving (serving size must be specified)
If a nutritional claim is made, e.g., "excellent" or "good” source of
protein, it must be proven
69
Can you put "treat cancer" on the package?
No claims allowed in relation to the treatment of disease
70
What can be called ilk apart form cow's
If a milk substitute is to be promoted to be "like milk" it must be
proven to have similar nutritional value as the product it purports to
be a substitute for
71
```
Rice milk is similar to bovine milk nutrition wise.
A.
True
B.
False
```
b
72
3 Sigma (
σ process is a manufacturing process whose control limits are …
standard deviations away from the intended mean of the process. (answer with
a number)
3
73
If the control limits were set at 6 standard deviations from the mean of a
manufacturing process, then this process will be labeled as 6 …… (one word,
small letters)
sigma
74
The fine white streaks of fat running through the lean beef is …… (one
word, small letters)
Marbling
75
In the USA, the …… is the regulatory agency responsible for setting the
grading standards for food products. (Four letters acronym, all capitals)
USDA
76
The finest grade of beef in Canada is Canada ……
| (one word, small
prime
77
```
Packaging aims at
A.
Communicate information
about the product
B.
Protect the product from
microbial contamination
C.
All the above
D.
None of the above
```
C
78
```
Packaging is always the final step in a food process
A.
Yes
B.
No
```
B
79
A cardboard box of frozen peas bags is …… container.
| (one word, small
Secondary
80
What is the main canada's food legislation act
Food and drugs act
81
Food and drugs act is designed for
Designed to protect Canadians against health hazards and fraud from
the sale of food, drugs, cosmetics, and medical devices
82
When original legislation was created
1875
83
In 1877 how many products were adulterated
52%
84
Food safety standards and criteria are set and administered by
Health Canada
85
Enforcement is under the jurisdiction of the
Canadian Food inspection Agency (CFIA)
86
CFIA is formed when and is part of what bigger division
CFIA was formed under the food inspection agency act of 1997 and
is part of agriculture and agri food Canada
87
Activities of CFIA
```
inspection of domestic plants and animals
inspection of food processing plants
inspection of foods coming into Canada
monitoring of food, feeds, seeds and fertilizers
regulation of food labeling/claims
regulation of biotechnological applications
```
88
What professions are needed in CFIA
food scientists , inspectors, veterinarians, agrologists ,
| technicians, and support staff
89
```
In Canada, the legislation that controls food labeling
regulations is ……
a.
Inland revenue act
b.
Food and drugs act
c.
Food labelling act
```
B
90
How many additives are allowed y the food and drugs list
300
91
What is food additive
"any substance, the use of which results or may reasonably result in it or its
by products becoming a part of or affecting the characteristics of a food
92
Definition of food additives does not include what ingredients
```
Common food ingredients such as sugars, starch, and salt
Vitamins and minerals
Spices and seasonings
```
93
Are agriculture residues and packaging materials are covered under food additives legislation?
Yes
94
3 basic criteria of regulating food additives
1 ) that the additive is safe based on toxicological data relative to
consumption data . All additives are reviewed on a regular basis in
the light of new scientific and toxicological data.
2 ) that its use is nondeceptive i.e., does not try to hide product
defects
3 ) that the consumer benefits from its use in obtaining a better quality
product or extended shelf life
95
Before a food additive is permitted for use, a submission must be filed
with___
Health Canada's food directorate, which will conduct a rigorous
safety evaluation of the proposed use(s) of the additive.
96
Many food additives are derived from natural substances, do we still need to be regulated as food additives
Yes
97
Function of food additives
```
preserve product quality and/or prolong shelf life
enhance flavors and/or colors
control product consistency
improve or maintain nutritive value
```
98
Preservatives are
Preservatives are substances added to food to prevent or slow
spoilage and maintain natural colors and flavors
They prevent spoilage caused by microbial contamination and spoilage
from the oxidation of fats
99
Preservatives should be
Food scientists choose functional, nontoxic, flavorless, and economical
additives
100
What are antimicrobial agents and what are the most common ones
Antimicrobial agents are preservatives that prevent the growth of
microbes in food
Salt and sugar are used most often and work to draw water from microbes
101
what antimicrobial agents prevent botulism and prevent microbe growth by lowering pH
Nitrites prevent growth of bacteria that causes botulism in such foods as
bologna, hot dogs, smoked fish, sausage, salami, and ham
Acetic, ascorbic, citric, lactic, and propionic acids prevent microbe growth by
lowering pH
102
How antioxidants are incorporated in foods
incorporating directly into fats and oils
combining water soluble antioxidants with glycerol water emulsions
spraying or dipping food in antioxidant solution
packaging food in a wrap that contains antioxidants
103
3 categories of antioxidants
GRAS list
Controlled-use antioxidants
Sulfites
104
Examples of GRAS list antioxidants
GRAS list antioxidants such as citric acid, vitamin C, and vitamin E
105
Controlled-use antioxidants examples
BHA , BHT , propyl gallate , and TBHQ
106
Sulfites examples
salts containing sulfur, such as sulfur dioxide, sodium sulfite, and
sodium and potassium bisulfite
107
…… are used to prevent growth of bacteria that causes
| botulism in hot dogs (one word, first capital letter)
Nitrites
108
2 types of coloring agents
Natural, synthetic
109
Natural colors agents are derived from
are extracted from plant, animal, and mineral sources
come from beta carotene, spices such as turmeric, saffron, and paprika,
squid ink, and ferrous gluconate
110
Why synthetic coloring agents are used more than natural and how they are identified
```
are used more widely than natural colors
provide the most stable colors
are easier to produce, more economical, and lacking unwanted flavors
are identified by use, shade, and number
```
111
Why flavoring agents are added to foods
Flavoring agents are added to replace natural flavors lost during
processing
112
Natural flavoring agents include (not synthetic sources)
Natural flavoring agents include cinnamon, dill, basil, poppy seed, and
thyme
113
Why synthetic flavoring agents are more used and where they are usually derived from
are cheaper and more abundant than natural flavors
are usually organic compounds called esters
114
What is the most widely used flavor enhancers and why it is used
Flavor enhancers improve an individual s ability to taste the natural
flavors in a food
Salt is the most widely used flavor enhancer
115
Sweeteners make food more ___, classified as ___ and ___
Sweeteners
are used to make the taste of many food products more appealing
are classified as nutritive or nonnutritive
116
anticaking agents help
Anticaking agents absorb moisture to keep powdered and crystalline
ingredients from caking or lumping
117
emulsifiers keep ___ in product
Emulsifiers keep tiny particles of one liquid suspended in another
118
Examples of emulsifiers
Examples include lecithin, monoglycerides, and diglycerides
119
Humectants: why they are ussed and in what products
help products retain moisture, control crystal growth,
and regulate water activity
are used mainly in marshmallows, soft candies, flaked
coconut, chewing gum, and confections
120
Humectants include
include propylene glycol, glycerol, sorbitol, and
| mannitol
121
Leavening agents: why they are used and 2 main types
Leavening agents increase volume and alter texture
The 2 main types are yeast and chemical leavening agents that cause an
acid base reaction
122
Maturing an bleaching agents are used for
Maturing and bleaching agents are chemicals that speed the aging
process and whiten flour
123
…… agents absorb moisture to keep powdered and crystalline
| ingredients from caking or lumping (one word, first capital letter)
Anticaking
124
Why acids and bases can be added to the product
Acids are used as preservatives, to give a tart flavor, and/or to alter
texture
Bases enhance the color and flavor of some foods, can affect texture, and
soften fruit skin
125
what can stabilize mixtures at a desired pH
buffers
126
Stabilizers and thickeners are used for
help control the consistency of food mixtures
prevent chocolate from settling out of chocolate milk
prevent ice crystals from forming in ice cream
keep flavors from evaporating from cakes and puddings
127
Difference between enrichment and fortification
Enrichment replaces nutrients lost in processing
Fortification adds nutrients to a food mixture to improve its health benefits
128
Why we add intentional enzymes
are added to alter flavor, texture, digestibility, or nutritional value of a food
are used as a processing aid
129
In what products intentional enzymes are added
make processes safer, faster, more economical
clarify juices and canned vegetable broths
make cheese and cured and processed meats
enhance baked goods by hydrolyzing gluten
130
Benefits of food additives
```
an expanded and varied low cost food supply available throughout the
year
a reduced risk of foodborne illness
less time required for food preparation tasks
greater variety of convenience foods
```
131
Concerns of food additives include
unknown health hazards that may be revealed in future research
allergic reactions in certain people
132
The FDA operates ____ to
| monitor the safety of additives
an Adverse Reaction Monitoring System (ARMS)
133
Steps to reduce possible risks linked to food additives include
```
wash all produce before eating
choose fresh produce over processed snack foods
learn to prepare foods from scratch
read food product labels
read reports on additives
```
134
…… help food products retain moisture and regulate water
| activity (one word, capital first letter)
Humectants
135
Plastic bottles made by blowing hot air into a plastic tube in a mold. These bottles
are example of blow …… process. (one word, small letters)
Molding
136
Currently, tin cans are coated with …… (two
| words, small letters, space in between)
Epoxy resins
137
Replacing air with nitrogen in a bag of chips is an example of
…… packaging. (two words, small letters, space in between)
Modified atmosphere
138
In a 6 sigma process, the maximum acceptable number of defective units is ……
per 1 million (ppm) units produced. (answer with a number)
3.4
