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Food Science 210 > Food Packaging > Flashcards

Flashcards in Food Packaging Deck (31):
1

___ packaging is in direct contact with food and needs to be foodsafe; ____ packaging can have printed material and can be made of recyclable material

primary; secondary

2

what are the primary functions of food packaging?

preservation, protect against physical damage, chemicals, bio contamination; aid distribution, create sales appeal

3

chips are surrounded by ___ not normal air, to prevent ____

nitrogen; oxidation

4

examples of diff food pack materials?

paper, glass, metal, plastics, laminates, wood, cloth, wax, edible containers

5

what are examples of edible containers?

ice cream cones, cabbage leaves, bread, taco bowl

6

OTR stands for ____, WVTR is ____

oxygen transmission rate; water vapor transmission rate

7

examples of mechanical properties of food packaging

film strength, weight

8

recycling plastics follow the ___ coding system

resin

9

how many types of recycling plastics?

7

10

what are the 7 types of recycling plastics?

1) PETE/PET 2) HDPE 3) PVC 4)LDPE 5) PP 6) PS 7) other (mixed)

11

what is PETE? What is it used for?

polyethylene terephthalate; used in soft drink/juice containers

12

what does HDPE stand for? What is it used for?

High density polyethylene; milk jugs

13

what does PVC stand for? what is it used for?

polyvinyl chloride; packaging films like saran wrap

14

____ is used for solar water disinfection

PET

15

what is LDPE? What is it used for?

low density PE; grocery bags

16

what is pp? what is it used for?

polypropylene; yogurt containers

17

what is PS? What used for?

polystyrene; cups and plates

18

____ not good for barrier properties but is good for short term; it has lots of air in container to help with shape and support; can taste parts per billion of this

polystyrene

19

what is MAP?

modified atmosphere packaging

20

why do fresh meats include high oxygen?

to maintain bloom of myoglobin pigment

21

plant hormone causing ripening

ethylene

22

MAP for fruit and veg need consider:

humidity, o2, co2, ethylene, temp

23

why fruit and veg need some oxygen?

don't want switch to anaerobic resp/fermentation (pickling)

24

how is controlled atm (CA) diff from MAP?

it actively monitors and changes atm around product

25

example of CA?

apple storage

26

active/smart packaging contains _____

oxygen scavengers (iron, ascorbate, glucose oxidase); temp sensors; anitmicrobial/antioxidant films

27

purpose of microwave susceptors?

provide heating/browning

28

why does 2 part tray system speed up heating?

condensation from steam to liquid (heat of condensation) has lots of energy associated, so transfer greater amount of heat than just submerging solid in liquid sauce

29

self-heating containers use ___ reaction; same principle as ____

exothermic; hand warmers

30

what are the 3 Ps of innovation?

product, package, process

31

___% new brands fail, __% line extensions fail

72; 55