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YR12 FOOD TECH > food manufacture > Flashcards

food manufacture Flashcards

1
Q

what is a raw material?

A

a RAW MATERIAL can be defined as any product that is used in the manufacture of another processed food. ‘

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2
Q

list the 4 major areas that raw materials are classed into + e.g’s of each

A
  1. Ingredients such as flour and margarine
  2. Materials used in the manufacturing process such as steam and water
  3. Food additives such as colours and flavours
  4. Packaging such as bottles and cans

acronym = (PAMI)

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3
Q

define quality control

A

QUALITY CONTROL refers to the testing of raw materials and it is usually carried out by QC technicians

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4
Q

what is the goal of quality control

A

The goal is to establish the quality of raw materials, detect issues and prevent contamination

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5
Q

what are some ways quality control of raw materials can be maintained?

A 
microbial testing
physical testing
sensory testing
chemical testing
food allergen testing
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6
Q

what are food additives?

A

FOOD ADDITIVES are substances added to food that are not normally consumed on their own.

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7
Q

what are the functions of food additives?

A
  • Improve food stability and shelf life
  • Improve sensory characteristics of food, that is, taste and appearance.
  • Adapt foods to provide for special dietary needs (E.G. sugar free)
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8
Q

why is the code numbering of additives used?

A
  • Some additive names are so long they would take up too much space
  • It brought Australia in line with the international coding system
  • It simplified identification of which additive is present in a food product, especially for people with an additive intolerance
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9
Q

who has control of the legal requirements relating to additives in foods?

A

FSANZ

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10
Q

additive = what is the function of antioxidants?

A

prevent the oxidative deterioration of foods

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11
Q

what is an example of an antioxidant additive + what foods can it be found

A

320 - BHA

margarine + spreads + salad dressing…

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12
Q

additive = what is the function of colours?

A

add or restore colour in foods

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13
Q

what is an example of a colour additive + what foods can it be found

A

102 - tartrazine

jellies, jams, lollies, icing…

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14
Q

additive = what is the function of emulsifier?

A

Stop oil and water from separating into layers

May be used in margarine to prevent oil forming a layer on top

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15
Q

what is an example of an emulsifier additive + what foods can it be found

A

322 - lecithin

ice cream, margarine

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16
Q

additive = what is the function of bulking agents?

A

increase the volume of food
sugar often contributes to the volume of sweets, while some low-joule foods need bulking agents added to them to replace the bulk normally provided by sugar

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17
Q

what is an example of a bulking agent additive + what foods can it be found

A

420 - sorbitol

chewing gum

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18
Q

additive = what is the function of preservatives?

A

Prevent the deterioration of food by micro-organism and thus prevent spoilage of foods

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19
Q

what is an example of a preservative additive + what foods can it be found

A

200-297

wine, dry cereal with semi-moist raisins

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20
Q

additive = what is the function of flavours?

A

Ingredients added to food to intensify or improve its flavour

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21
Q

what is an example of a flavour additive + what foods can it be found

A

600-699

soft drink, cereals, cakes, yoghurts…

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22
Q

additive = what is the function of bleaching agent?

A

A material that lightens or whitens a substrate through chemical reaction

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23
Q

what is an example of a bleaching agent additive + what foods can it be found

A

500-585

creams, yoghurts, dairy products

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24
Q

additive = what is the function of thickeners?

A

increase the viscosity of food

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25
Q

-

A

-

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26
Q

list and explain are the characteristics of equipment

A

SHEDS
Safe - machines are fitted with safety guards to protect workers from injury, constructed with stainless steel material
Hygienic - easy to clean, non-reactive, carried out by a CIP (cleaning in place) process - fast and less labour intensive
Efficient - energy-wise, cost effective, processing and transportation conducted in a timely manner
Durable - able to cope with continuous production and process large amounts of food
Sturdy - to work continuously with large qualities, operate 24 hours without crashing…

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27
Q

what is the acronym of the characteristics of equipment

A

SHEDS

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28
Q

what is seperation

A

Isolate/remove certain components of food

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29
Q

how can separation be performed on a domestic level

A

peeler - removing peel from veg and fruit

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30
Q

how can separation be performed on a industry level

A

potato rumbler

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31
Q

what is the process of filtration

A

passing liquid through a filter

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32
Q

how can filtration be performed on a domestic level

A

sieving

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33
Q

how can filtration be performed on a industry level

A

Filtration system

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34
Q

what is the process of centrifuge

A

Separation of food particles of different densities

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35
Q

how can centrifuge be performed on a domestic level

A

Salad spinner

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36
Q

how can centrifuge be performed on a industry level

A

centrifuge

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37
Q

what is the process of grinding and milling

A

To make food smaller and into a paste

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38
Q

how can grinding and milling be performed on a domestic level

A

salt and pepper grinder

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39
Q

how can grinding and milling be performed on a industry level

A

computerised grinding and milling machines

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40
Q

what is the process of cutting and grating

A

to make food smaller

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41
Q

how can cutting and grating be performed on a domestic level

A

domestic knife

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42
Q

how can cutting and grating be performed on a industry level

A

computerised cutting machienes

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43
Q

what is the process of mixing

A

To incorporate food ingredients into each other

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44
Q

how can mixing be performed on a domestic level

A

Wood spoon, electric beater

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45
Q

how can mixing be performed on a industry level

A

High pressure mixer

Bread kneading machine

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46
Q

what is the process of blanching

A

Low intensity heat-transfer method used to destroy enzymes that may cause food spoilage

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47
Q

how can blanching be performed on a domestic level

A

Plunging food into boiling water on a stove

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48
Q

how can blanching be performed on a industry level

A

Blanching tanks and steam blasters

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49
Q

what is the process of canning

A

Preserve food in metal/glass containers to extend its shelf life

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50
Q

how can canning be performed on a domestic level

A

Reusing old jars and bottles

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51
Q

how can canning be performed on a industry level

A

Canning, aseptic canning and glass production lines

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52
Q

what is the process of baking

A

To cook food and in some cases i.e. biscuit making to remove moisture

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53
Q

how can baking be performed on a domestic level

A

Oven and microwave

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54
Q

how can baking be performed on a industry level

A

Industrial ovens

Tunnel ovens

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55
Q

what is the process of cooling

A

Reduce the temp of food and slow down the activity of micro-organisms

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56
Q

how can cooling be performed on a domestic level

A

fridge

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57
Q

how can cooling be performed on a industry level

A

Blast chiller
Plate coolers
Industrial refrigerators

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58
Q

what is the process of freezing

A

changing liquid into solid

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59
Q

how can freezing be performed on a domestic level

A

freezer

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60
Q

how can freezing be performed on a industry level

A

Tunnel freezers
Air blast freezers
Plate freezers

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61
Q

what is the process of dehydration

A

to remove moisture from food

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62
Q

how can dehydration be performed on a domestic level

A

Domestic food dehydrator

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63
Q

how can dehydration be performed on a industry level

A

industrisal dehydrator

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64
Q

what are the 5 production systems

A 
large scale
small scale
manual
automation
computerisation
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65
Q

what is an example of - LARGE SCALE PRODUCTION SYSTEMS

A

arnotts biscuits

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66
Q

what is an example of - SMALL SCALE PRODUCTION SYSTEMS

A

using a kitchen aid to make dough

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67
Q

what is an example of - MANUAL PRODUCTION SYSTEMS

A

the operator doing something by hand - e.g. filing pie cases by hand

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68
Q

list the different symbols in a flow diagram

A 
circle
square
arrow
semi circle
triangle
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69
Q

what is operation represented by in a flow diagram

A

circle

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70
Q

what is inspection represented by in a flow diagram

A

square

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71
Q

what is transportation represented by in a flow diagram

A

arrow

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72
Q

what is delay represented by in a flow diagram

A

semi circle

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73
Q

what is storage represented by in a flow diagram

A

triangle

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74
Q

what is a critical control point?

A

a step in food processing/preparation that must be controlled to prevent a food safety hazard

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75
Q

what is a control point?

A

 a step in food processing/preparation that must be controlled to maintain high quality aesthetic food

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76
Q

list examples of critical points

A
  • Cross contamination
  • Cooking/cooling foods
  • Cleaning
  • Reheating foods
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77
Q

list examples of control points

A
  • Plating foods
  • Assembling foods
  • Weighing foods
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78
Q

what does quality management aim to do?

A

QUALITY MANAGEMENT aims to control all aspects of production and produce a quality food product for the consumer. q

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79
Q

what aspects does qualit y management cover?

A

PRODUCT DEVELOPMENT
PRODUCTION
MARKETING
SERVICING

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80
Q

what is quality assurance?

A

QUALITY ASSURANCE is the co-operation of an organisation to achieve the quality control of products

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81
Q

what does quality assurance procedures include

A

. Quality assurance procedures include: a final product specification statement of the level of quality to be attained, methods for assessing and measuring the quality of the final product, clear specifications for all production areas, such as all processing areas to be free of contaminants, sampling and testing of the completed product

82
Q

list the correct order of quality assurance, control and management

A

control
assurance
management

83
Q

what is HACCP

A

This a quality management technique that identifies potential hazards within the production of a specific food product, and methods of dealing with them.

84
Q

list the 7 critical control points in HACCP

A
  1. IDENTIFYING HAZARDS including personal & enviro. hygiene as well as processing hazards
  2. IDENTIFYING CRITICAL CONTROL POINTS  problems in manufacturing stage (CCP)
  3. ESTABLISHING CRITICAL LIMITS  for each CCP, include min and max acceptable levels
  4. ESTABLISHING MONITORING SYSTEM  way of measurement that does not exceed critical limits
  5. ESTABLISHING CORRECTIVE ACTION  pre-cautions or problems occurs when CCPs breach the limits
  6. VERIFY THE EFFECTIVENESS of the HACCP system and undertake regular reviews
  7. DEVELOP DOCUMENTATION of the system, including the hazards, CCP, critical limits and corrective action
85
Q

what is the first CCP in HACCP

A

IDENTIFYING HAZARDS

86
Q

what is the 2nd CCP in HACCP

A
  1. IDENTIFYING CRITICAL CONTROL POINTS
87
Q

what is the 3rd CCP in HACCP

A
  1. ESTABLISHING CRITICAL LIMITS
88
Q

what is the 4th CCP in HACCP

A
  1. ESTABLISHING MONITORING SYSTEM
89
Q

what is the 5th CCP in HACCP

A
  1. ESTABLISHING CORRECTIVE ACTION
90
Q

what is the 6th CCP in HACCP

A
  1. VERIFY THE EFFECTIVENESS
91
Q

what is the 7th CCP in HACCP

A
  1. DEVELOP DOCUMENTATION
92
Q

what is food poisoning?

A

• Food Poisoning  illness caused by food contaminated with bacteria, viruses, parasites or toxins  these found naturally or accumulated from poor hygienic practices

93
Q

what is food preservation?

A

FOOD PRESERVATION is the processing of food to eliminate the conditions that cause spoilage.

94
Q

what are the main reasons for preserving food?

A
  • Keep food safe for human consumption
  • Keep foods in a state acceptable for the consumer and so reduce waste
  • Retain the nutritive value of the food
  • Make perishable foods available all year round which provides for greater diet variety
  • Achieve economic viability for food producers by reducing seasonal fluctuations in availability.
95
Q

list the environmental factors causes of food deterioration and spoilage -

A

infestation
oxygen
light
water

96
Q

what is an example of a chemical reaction that causes deterioration

A

cheese and nuts becoming rancid

97
Q

what does physical causes of spoilage include

A

oxygen
light
water

98
Q

what are enzymes?

A

Enzymes are chemical substances that act as catalysts to speed up chemical reactions in food, e.g. meat, poultry, fruit and vegetable

99
Q

e.g. of enzymatic activity causes food deterioration

A

E.G. Over ripening of fruits and vegetables and the decomposition of protein foods such as meat.

100
Q

what are some favourable conditions for micro-organisms to grows?

A 
low ph
sufficient time - doubles every 20 mins
oxygen
moisture
in the danger zone
101
Q

list the principles behind preservation techniques

A

temperature control
restriction of moisture
exclusion of air
ph

102
Q

what is the best way to preserve food and stop microbial growth?

A

temperature control - out of danger zone

103
Q

what temperatures is the danger zone?

A

5-60

104
Q

list some examples that use the principle of temperature control

A

chilling freezing canning pasteurisation

105
Q

what ph does bacteria grow and multiply best at?

A

higher than 4.6

106
Q

how can the presence of acid minimise food spoilage?

A
  • Presence of acids can minimise food spoilage by denaturing enzymes and destroying micro-organisms
107
Q

list some examples that use the principle of ph levels

A

fermentation

adding acid

108
Q

do microbes favour or dislike moisture?

A
  • Controlling water levels is a preservation method that aims to remove or decrease the amount of moisture
  • Foods with higher moisture content tend to be highly perishable and their quality deteriorates quite quickly
109
Q

e.g.s of how restricting moisture can be performed:

A

smoking, drying, freeze drying, salting,

110
Q

TRUE OR FALSE – Most microbes require oxygen to be active and survive and are referred to as ‘aerobes’

A

true

111
Q

e.g.s of how restricting moisture can be performed:

A

vacuum packaging, aseptic packaging (canning)

112
Q

what is canning?

A

canning is a heat treatment process that aims to heat the food to the point where commercial sterility is achieved yet the food is still edible. Food is sealed into sterile containers to prevent micro-organisms entering after treatment of the food. Enzymes are also destroyed in this process

113
Q

what is pasteurisation?

A

pasteurisation is exposing foods to a high temperature, usually more than 60o C and less than 95o C in order to destroy a certain micro-organisms.

114
Q

what foods use pasteurisation?

A

fruit
milk
juice

115
Q

what is ultra heat treatment?

A

UHT is a process used to preserve milk so that it is shelf stable, that is, will not require refrigeration for storage until after opening. Milk is treated to about 140oC for 3-5 seconds to kill all heat resistant bacteria. Milk and fruit juices are subjected to this process.

116
Q

what food is the ultra heat treatment most commonly performed on?

A

milk

117
Q

what is blanching?

A

Blanching – this is a process if immersing vegetables in boiling water to destroy enzyme activity and pathogenic micro-organisms.

118
Q

what is chilling?

A

CHILLING is the storage of foods above freezing point (0oC) and below 5oC a process which slows the growth and activity of enzymes and micro-organisms

119
Q

what are some advantages of chilling?

A
  • Slows down and reduces the growth of microbial activity
  • Retains freshness, appeal and quality of foods e.g. fruit & veg
  • Delays food ripening
  • Foods can be preserved for a period beyond its natural span of spoilage
  • More rapid chilling/cooling
120
Q

what are some disadvantages of chilling?

A
  • If chilled for long period of time, food may lose its moisture resulting in stiffness
  • Some lose flavour or texture due to chilling and/or reheating
  • Chilling doesn’t completely STOP/PREVENT microbial growth
  • High utility costs for large equipment
  • Equipment costs and maintenance costs are more expensive than other food preparation E.G. price range for blast chillers: $5,000 - $25,000
121
Q

what are some types of chilling?

A
  • Conventional  Fridge
  • Spray Chillers/Coolers  The process is the evaporating surface moisture by circulating cold air over product (MOISTURE RETENTION)
  • Blast Chillers  Operate by blowing high velocity chilled air over food placed inside  stops the growth of micro-organisms  ability to bring the core temp of foods down through the danger zone much quickly so rapid bacterial growth is not an issue (MOISTURE RETENTION & TEMPERATURE CONTROL)
122
Q

what are principles that apply to chilling?

A

temperature control

restriction of moisture

123
Q

what is fermentation?

A

FERMENTATION is the enzyme-catalysed chemical breakdown of an compound (i.e. carb) into an alcohol or acid by the action of micro-organisms (i.e. bacteria, mould) that occurs naturally & is used in food production

124
Q

what are some advantages of fermentation?

A
  • Helps restore proper bacteria balance in the intestines
  • Fermented foods are rich in probiotics  beneficial from better digestion & stronger immunity
  • Helps break down nutrients in food, easier to digest E.G. natural sugars are broken into glucose and galactose (simple sugars)
125
Q

what are some disadvantages of fermentation?

A
  • It is vulnerable to contamination
  • The fermentation process requires high man power as well as constant monitoring
  • It is also a slow process compared to the chemical process
126
Q

what are principles that apply to fermentation?

A
  1. PH LEVELS
    • Fermentation is either micro-organisms or enzymatic breakdown which allows the best acidic conditions to function (4.7 – 5.0)
    • This allows easy denaturing of proteins of proteins and destruction of chemical bonds
     However, all fermentation stops after the pH drops below 4.2
  2. MOISTURE RESTRICTION
    • Important principle as it assists the process of fermentation as controlling moisture levels effect the ability of the bacteria/enzymes to function
  3. TEMPERATURE CONTROL
    • Does not really affect the process of fermentation, best to be in a medium warm range (for bacteria growth)
    • Some thermophilic bacteria require a high temp around 50oC in order to ferment properly
  4. EXCLUSION OF AIR
    • The process in anaerobic, therefore air/oxygen does not affect it
127
Q

how does pH levels apply to fermentation?

A

• Fermentation is either micro-organisms or enzymatic breakdown which allows the best acidic conditions to function (4.7 – 5.0)
• This allows easy denaturing of proteins of proteins and destruction of chemical bonds
 However, all fermentation stops after the pH drops below 4.2

128
Q

what foods are suitable for/use of fermentation?

A

suitable Foods: Yoghurt, kombucha, sourdough, wine, cider, salami, miso (fermented soybean paste)

129
Q

how is exclusion of air applied ion fermentation?

A

• The process in anaerobic, therefore air/oxygen does not affect it

130
Q

what is pasteurisation?

A

PASTEURISATION is a method of heat-treating foods and is used to significantly reduce the number of micro-organisms presented in raw methods

131
Q

what are some advantages of pasteurisation?

A

Advantages  Kills specific micro-organisms (salmonella, listeria, tuberculosis

132
Q

what are some disadvantages of pasteurisation?

A

Disadvantages  Some (not all) enzymes destroyed, flavour change

133
Q

what are principles involved in pasteurisation?

A

temp control

134
Q

what are suitable foods for pasteurisation?

A

Suitable Foods: fruit juices, beer, wine, cheese, dried fruits, milk and cheese, yogurt

135
Q

what is air drying?

A
  • Food is subjected to temperatures between 40oC – 100oC

* The water inside the food evaporates, increasing the solute concentration within the food product

136
Q

benefits of air drying?

A

• BENEFITS: little effort, simple, cheaper, food lasts longer

137
Q

negatives of air drying?

A

• NEGATIVES: not suitable with all foods, takes a long time

138
Q

explain the process of drum drying?

A
  • Made from stainless steel and 1 – 2 meters in diameter
  • They are heated with steam, while the food products form a thin layer on the drum surface and dry out as the drum rotates
  • The dried products are scraped off drum and grounded into a powder
139
Q

benefits of drum drying?

A

• BENEFITS: very clean and hygienic, high energy efficiency, easy to operate and maintain

140
Q

negatives of drum drying?

A

expensive and costly

141
Q

what is the process of spray drying?

A
  • The process is used to dry liquid products
  • Sprayed with small droplets from the top tall structures & is suspended by hot air rising from below
  • It settles as it dries and is packaged as dry powder
142
Q

benefits of spray drying?

A

• BENEFITS: fully automated and continuous

143
Q

negatives of spray drying?

A

• NEGATIVES: variations in shape and size of food causing different drying rates

144
Q

what is the process of tunnel drying?

A
  • This method is used extensively for fruits and vegetables
  • Foods move slowly through a long (10-15 meter) tunnel as hot air is blasted down the tunnel to dry the food
  • It is a common practice for some sun-dried foods to be finished off in tunnel driers
145
Q

advantages of tunnel drying?

A

energy efficnet

146
Q

what is the process of freeze drying?

A
  • A complex process where food is frozen and the moisture in the food product is removed by allowing the ice to sublime under a vacuum
  • Direct conversion of ice to water vapor
147
Q

benefits of freeze drying?

A

• BENEFICIAL: foods avoid heat damage caused by conventional driers

148
Q

negatives of freeze drying?

A
  • NEGATIVES: can still be damaged by the freezing process involved
  • Foods retain their volume and have a porous texture, which allows food to rehydrate more easily than conventionally dried products
149
Q

what principles of preservation apply to drying?

A

Principles of Preservation  Temperature control, Restriction of moisture, Exclusion of air (only freeze drying)

150
Q

what are the 5 FUNCTIONS OF PACKAGING?

A
  1. PACKAGING PROVIDES A CONTAINER FOR FOOD PRODUCTS
  2. PACKAGING NEEDS TO PROTECT THE PRODUCTS
  3. PACKAGING PRESERVES FOODS
  4. PACKAGING PROVIDES CONVENIENCE
  5. PACKAGING INFORMS THE CONSUMER AND PROMOTES AND MARKERTS THE PRODUCT
151
Q

explain how packaging must provide a container for food

A

At its most basic level, packaging is simply a way to contain food products to allow for easy storage and distribution. E.G. it is very difficult to transport grains of rice unless they are contained in some way.

152
Q

explain how packaging must protect the product

A

It is essential that all food packaging protect food products from physical, chemical, microbial and mechanical damage. When packaged foods are stored prior to transport and distribution, they are usually stacked on top of one another or side by side. Packaging should also protect contents from environmental elements such as moisture, heat and sunlight, which may cause irreversible damage to a product, therefore packaging must be designed to withstand these elements.  tamper evident and proof designs are used to show consumers that the product is in its original form, unopened and safe to consume.

153
Q

explain how packaging preserves foods

A

Packaging is important to prevent contamination, food spoilage or food poising caused by micro-organisms. The type of packaging must be suitable for the product. E.G. fruit and veg can be better preserved by having packaging materials that allow them to breath or respire. Others may need packaging to prevent moisture from entering. Ultimately packaging is often to extend shelf life of food.

154
Q

explain how packaging provides convenience

A

Many food packages allow the consumer to use or consume the product directly from the package. E.G. A yoghurt and baby food that are sold in squeezable pouches. Packaging can also be integrated with the foods preparation E.G. microwavable meals. Packaging may save time for the consumer, E.G. tubes of freshly chopped herbs.

155
Q

e.g. of packaging that provides conivence

A

tubes of freshly minced herbs

156
Q

e.g. of how packaging preserves food

A

E.G. fruit and veg can be better preserved by having packaging materials that allow them to breath or respire

157
Q

how does packaging inform the consumer and promotes and markets the product

A

Food packaging acts as an advertising and information vehicle from the manufacturer to the consumer. Packaging is generally the only connection the consumer has with the place the product was manufactured or imported form. Therefore, packaging acts as am information, marketing and advertising system to inform the consumer not only about the packages contents but also about the company. For this reason. Packaging a product needs to catch the eye of a consumer

158
Q

what does primary packaging refer to ?

A

• Refers to the layer of packaging in direct contact with the food

159
Q

what is the aim of primary packaging?

A

• AIM - to protect the product from damage caused by transportation and/or protect the product

160
Q

e.g. of primary packaging

A

• E.G. plastic packaging for muesli bars

161
Q

what does secondary packaging refer to?

A
  • The layer surrounding a group of primary packaged food products
  • External face of the products so in grocery shops, helps retain the original shape during transportation and allow number allocations throughout the product
162
Q

e.g. of secondary packaging

A

box holding the museli bars

163
Q

what does teritary packaging refer to?

A

• Used to secure multiples of secondary packaging for bulk and to hold many boxes of a particular product

164
Q

e.g. of tertiary packaging

A

E.G. boxes of muesli bars will be stored in large cardboard boxes

165
Q

list the 3 combinations of packaging

A

primary
secondary
teritary

166
Q

list some types of packaging

A

glass
packaging
metal
lamination

167
Q

explain some features of glass as packaging

A

GLASS is chemically inert  does not react with food, taint it or change its flavour, therefore popular within manufacturers and companies

168
Q

what are some advantages of glass packaging

A
  • Suitable for liquids, semi-liquid and solid foods
  • 100% recyclable without loss in quality of purity
  • Easy to open/reseal  favoured by manufacturers and consumers
  • Packaging is strong and durable while weighing less and having thinner walls
169
Q

what are some disadvantages of glass packaging

A

• If damaged, dropped or smashed, glass material is a safety hazard to manufacturer and/or consumers
• Risks of glass fragments inside container (CCP)
 use electronic sensors that detect broken glass which ensure product quality, consumer safety and quality control procedure

170
Q

what are the two types of plastic packaging

A

rigid

flexible

171
Q

explain the features of plastic packaging

A
  • Treated the same as glass jars/bottles
  • When dropped  does not shatter however can become mis-shaped
  • If exposed to high temps of heat  cause significant problem as it can met
  • E.G. butter tub packaging
172
Q

e.g. of rigid plastic packaging

A

butter tub

173
Q

e.g. of flexible plastic packaging

A

chips
chocolate
squeezable yoghurt

174
Q

what are advantages of metal packaging

A
  • Easy to open, use and store AND Safe and hygienic
  • Cost effective for both manufacturer and consumer
  • Provides good protection as they are designed to prevent unwanted moisture loss or gain  can damage food inside
  • 100% recyclable
  • Long shelf life (2-25 years)
175
Q

what are disadvantages of metal packaging

A

• Heavy – inconvenient E.G. camping trips
• If dented or damaged  food could be unsafe to consumer
 Holes may be present in which air enters, enabling microbes to grow and multiply

176
Q

list some current developments in packaging

A 
modified atmosphere packaging
barrier specific
vacuum
gas
active
sous vide
edible
intelligent
qr codes
biodegradble
177
Q

explain modifed atmosphere packaging

A

MODIFIED ATMOSPHERE PACKAGING (MAP)  a method of packaging using techniques that substitute atmospheric air inside a packaged with a protective gas (usually oxygen, nitrogen or carbon dioxide) to extend the shelf life of a food. MAP makes use of the preservation principle of exclusion of air as it retards the growth of aerobic bacteria which can cause food spoilage

178
Q

explain barrier specific packaging

A

BARRIER SPECFIFIC PACKAGING  Barrier Specific Packaging is designed to allow some gases into the packaging at different rates and exclude others. The packaging material for barrier specific packaging must be transparent and have anti fog properties. Packaging film allows movement of certain gases in and out of package

179
Q

e.g. of barrier specific packaging

A

e.g., ‘breathing’ broccoli where oxygen is let in and carbon dioxide out. This is most used to package fresh pre-cut fruits and vegetables e.g., Salad mixes as it allows them to respire without spoiling.

180
Q

explain vacuum packaging

A

 Vacuum packaging or cryovacing is a process of removing air from the inside of the packet to create a vacuum so that the packaging seals the food. This method is cost effective and is used in the packaging of cheese, cured meats

181
Q

e.g. of food that uses vacuum packaging

A

e.g. Salami, bacon and ham, fresh noodles, coffee, olives and sun dried tomatoes.

182
Q

explain gas packaging

A

GAS PACKAGING  using packaging to enclose certain gases in the headspace to maintain the product’s shelf life

183
Q

e.g. of gas packaging

A

e.g. nitrogen enclosed chip packets

184
Q

explain active packaging

A

the use of sachets or films to control the internal environment during storage. Used to either remove or add gases to the package headspace, reducing microbial reactions and keeping food fresher for longer

185
Q

e.g. of active packaging

A

e.g., sachets of sauce or pouches containing wraps

186
Q

explain sous vide

A

Sous vide is a process in cooking where food, especially meat or fish is cooked by vacuum-sealing and then immersing it in warm water. Extensively used in hospitals, nursing homes and restaurant chains as it allows food to be cooled ahead of time and reheated when needed. Used to extend shelf life

187
Q

e.g. of sous vide

A

meats

188
Q

explain edible packagign

A

 Edible packaging has been designed as a biodegradable, recyclable and editable alternative to regular plastic packaging.

189
Q

e.g. ofg edible packaging

A

E.g. scientists are developing packaging films made out of edible milk proteins, which aid to be powerful oxygen blockers and excellent at preventing food spoilage. CASIN FILM – can be sprayed onto food e.g. corn flakes to prevent them from going soggy from milk

190
Q

what is intelligent packaging?

A

packaging that informs the consumer about some aspects of the packaged food such as quality, nature of production or the history of the food.

191
Q

e.g. of intelligent packaging

A

. E.g. aqueous barrier coatings are diel for cardboard food containers and disposable dishware due to the fact they are water and oil resistant.

192
Q

explain the use of qr codes in packaging

A

quick read codes are two-dimensional computer generated images that can be scanned by smartphones or tablets to generate information or perform an action. QR code is designed in a way for manufacturers to communicate with consumers. The greatest benefit of QR codes is the ability provide extra and additional information to the consumer without taking up valuable space on the food packaging. QR codes can also give links to social media pages and promotions. E.g. COVID sign in, qr code providng ingredient information.

193
Q

explain biodegradable packaging

A

 Plantic technologies is an Australian based company that has developed an environmentally friendly bioplastic suitable to use for food packaging. To create a safe material and packaging for the environment so it does not impact the earth. The use of renewable and sustainable resources.

194
Q

e.g. of biodegradable packaging

A

 BIO PAC  plant based packaging solutions, provides packaging for the food service and catering and food retail stores, their aim is to replace all packaging made from non-renewable fossil-based resources.`

195
Q

what are the three storage conditions

A
  • Cold storage= 0-5 0 C e.g.
  • Freezer = -180 C - -300 C e.g.
  • Room temperature = below 240 C (well ventilated and humidity controlled)
196
Q

what is just in time (JIT)

A

JIT- (just in time): Production does not require products to spend significant time in warehouse storage.

197
Q

what does distribution refer to>

A

DISTRIBUTION: Distribution refers to the method used to take raw material from the farm or processing plant to the food service and catering industry, food retailer or consumer.

198
Q

Why is primary, secondary and tertiary packaging so important during distribution?

A

Secondary and tertiary packaging are important to prevent damage to a product’s primary package and contents. IT also makes handling of the product easier during distribution.

199
Q

List the ways that contamination may occur during distribution.

A
  • If refrigerated food is left on a loading dock for an extended period in warm weather
  • If fresh produce may become contaminated if it loaded into a truck that was not cleaned after transporting animals or animal products
  • Food may also be at risk if the temperatures of refrigerated or freezer transports are not maintained at adequate levels.
  • If glass products smash
200
Q

List the different ways transport is done.

A
  • Road
  • Rail
  • Air
  • Sea
  • Directly to consumers ( manufacturer  consumer)
  • Selling through retailers (manufacturer  retailer  consumer)
  • Selling through wholesalers (manufacturer  wholesaler  retailer  consumer

YR12 FOOD TECH (11 decks)

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