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FOSC302 > packaging > Flashcards

packaging Flashcards

(84 cards)

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1
Q

main purpose of packaging

A

protection

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2
Q

the passive role of packaging

A

protecting and marketing the product

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3
Q

active role of packaging

A

[processing, preservation, retaining safety and quality

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4
Q

primary function of packaging

A

minimise the transfer of heat and light
prevent gas transfer
prevent the physical damage

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5
Q

secondary function of packaging

A

facilitate distribution

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6
Q

other functions of packaging

A

communication
dispersing and dispensing
unitisation

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7
Q

packaging design considerations

A

functionality
energy/production efficiency
image
display
environment
cost

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8
Q

what is bulk density

A

amount of powder by weight that is present in a defined volume

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9
Q

filling, sealing and coding considerations

A

fillling
orientation
state
fragility
temperature

sealing
lid or seal
tamper-proofing, coding and labelling

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10
Q

secondary and tertiary packaging considerations

A

units/pack
diensions
loading effciency
closure
cost
strength
distribution methods
storage
environmental impact

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11
Q

type 1 plastic

A

PET

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12
Q

type II plastic

A

HDPE

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13
Q

type 3 plastic

A

PVC

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14
Q

type 4 plastic

A

LDPE

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15
Q

type 5 palstic

A

PP
polypropylene

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16
Q

type 6 plastic

A

PS
polystyrene
or
EPS
expanded polystyrene

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17
Q

type 7 plastic

A

other

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18
Q

what plastics can be recycled in NZ

A

1, 2, 5

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19
Q

what does packaging limit or control

A

light and heat
movement of substances

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20
Q

what is the barrier property measured by

A

permeability co-efficient- Pb
-measure of the packaging materials resistance to a permeant

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21
Q

degree of protection depends on…

A

chemical and physical properties of the packaging material

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22
Q

5 steps of mass transport

A

collision
adsorption
dissolves into polymer
diffusion
desorption

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23
Q

describe the 5 steps of mass transport

A

collision: contact of permeant with packaging
adsorption: attachment of product to packaging
dissolving: moves into the packaging
diffuse: moves out of the packaging
desorption: unattachment

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24
Q

factors affecting permeation

A

polarity
concentration or partial pressure
the thickness of the packaging material barrier
molecular packing
the surface area of the barrier
temperature and humidity

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25
how does polarity affect permeability
the greater the difference in polarity the slower the rate of disolving will be
26
how does molecular packing affect permeability
orientation and amount of crystallinity can make it easier/harder for permeant to get through
27
the permeability of a polymer is influenced by
chemical composition chemical structure
28
characteristics of HDPE
linear, crystalline structure
29
characteristics of LDPE
branched, less crystalline structure
30
characteristics of LLDPE
linear with many very short side chains semi-crystalline
31
least permeable of LDPE, HDPE, LLDPE
LDPE
32
units of measurements for gas and water transmission rates
g m-2 d-1
33
what are gas/water transmissions rates used for
to calculate how many days before a product becomes unacceptable
34
equations for shelf life
O2 max/ OTR the maximum oxygen gain / oxygen transmsision rate
35
aspects to consider with packaging
product economy packaging materials and machine legislation logistics consumer environment marketing
36
packaging of a product affects its
flavour integrity shelf life safety cost brand image
37
packaging classifications (5)
food packaging techniques function raw materials use management
38
raw material categories
type source
39
types of raw materials
metal, glass, plastic, paper and cardboard
40
sources of raw materials
natural synthetic mixed
41
type of natural raw materials
metal glass wood
42
types of synthetic raw materials
polyethylene, polypropylene PET, PVC
43
types of mixed raw materials
synthetic polymers from starch
44
categories of functions of packaging
active passive
45
management categories for packaging
biodegradbale recyclable non-recyclable
46
if packaging is non-recylable what happens to it
burned for energetic recycling or landfill
47
types of food packaging techniques
vacuum active edible MAP aseptic primary, secondary, tertiary
48
types of use of packaging
multi-use, single-use, edible
49
define active packaging
packaging material that interacts with the internal gas environment to extend the shelf life of a food
50
main APS in use
oxygen scavenging CO2 production water vapour removal ethylene removal ethanol release controlled release of bioactive compounds
51
application of O2 scavenging
most food classes
52
application of CO2 production
most foods affected by mould
53
application of water vapour removal
dried and H2O sensitive foods
54
application of ethylene removal
horticultural produce
55
application of ethanol release
baked foods
56
application of controlled release of bioactive compounds
baked products, meat products, dairy products
57
important APS to remember
O2 scavenging water buffering taint removal antimicrobial film temperature abuse valve
58
mechanism of O2 scavenging APS
chemical reactions with reagents catergorised by high O2 affinity
59
compounds and materials used for O2 scavenging
Iron powder photosensitive dye oxidation ascorbic acid oxidation ferrous salt unsaturated fatty acids
60
level of residual oxygen in most packaging systems
between 0.1% (vacuum pack) and 2% (gas flushed)
61
how must dye photosensitisation packaging be kept
in the dark
62
examples of dye photosensitisation
tetraphenyl porphine dye in cellulose or silicon copolymer
63
what is BHA
butylated hydroxy anisole -synthetic anti-oxidant that food producer are wanting to avoid using
64
most common reaction exploited in sachets
iron with oxygen
65
how much oxygen does 1 gram of iron react with
300ml of O2
66
explain the three layers of sheet scavnegers
outer-plastic middle- O2 scavenging layer inner- plastic
67
what must happen to sheets before use
activated by UV
68
does the light and temperature used to trigger packaging sheets matter
light - no temp - yes
69
molecules used as CO2 scavengers
calcium hydroxide iron based powder soda lime magnesium oxide activated charcoal
70
other beneficial effects of CO2
-decreases microbial growth in fresh meat, poultry, cheese, and baked goods -reduce the respiration rate of fresh produce -overcome package collapse or partial vacuum caused by O2 scavengers
71
how can CO2 be generated from sachets and absorbent pads
moisture activated bicarbonate chemicals in pads and sheets
72
function of odour scavengers
remove trivial amounts of odour from lipid or plastic oxidation from packaging headspace
73
materials used for odour scavengers
activation carbon, cyclodextrins, vitamin E
74
how can ethylene absorbers be used
ethylene from fresh produce can be removed extending the shelf life
75
function of antimicrobial packing systems
reduces rate of growth in spoilage or pathgenic microorganisms in the ocntained food
76
6 ways to construct antimicrobial packaging
within the packing material plated surface facing food two-layer packing one for protection and one for controlled release of anti-microbial sachet with antimicrobial edible packaging
77
factors affecting efficacy of anti-microbial
extrusion and solvent casting extrusion temperature and specific mechanical energy solubility and reactivity of agent food pH release profile
78
describe the three types of release profiles and which is desired
unconstrained slow diffusion membrane/ reservoir -3rd is most wanted cause it stays above min conc for most tim
79
classes of smart packing systems
mechanical and chemical
80
smart packaging can (3)
track the product sense the environment inside and out inform customer, retailer or manufacturer
81
how can smart packaging heat or cool food
using exothermic reactions -calcium or magnesium oxide with water
82
what are microwave susceptors
packaging that reflects microwaves and helps ensure even heating
83
Examples of indicator packaging
RFID: radio frequency identification time and temp: threshold indicators
84
what indicator turn pink in low O2/ high ethylene
ethylene oxide, ripeness indicator

FOSC302 (14 decks)

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