FOOD PACKAGING Flashcards
art and technology of protecting products for distribution, storage, sale, and use. science of producing containers
food packaging
objectives of food packaging (7)
- Physical Protection (shock, vibration, temp, etc)
- Barrier Protection (oxygen, water, etc)
- Marketing
- Security
- Containment or Agglomeration
- Convenience
- Portion Control
best used for beverages, canned perishable food, and some baked goods
aluminum
versatile food packaging that comes in diff forms
plastic
packaging canned goods
metal
lightweight, reasonably crush-proof, and ecologically sound as it is made with wood pulp
cardboard
may have transport difficulties but used to preserve jams, honey, and other consumable goods
glass
fave fabric to use as it can be used many times bcs the material withstands washing and can easily be marked
cotton
inexpensive, closely-woven cotton fabric with high recyclable potential
calico
banana and plantain most common to wrap food
leaves
process of preserving food, vegetables, and meat by packaging them in glass jars and applying heat to destroy organism that would create spoilage
home-canning
methods
1. boiling water bath canning - high acid food
2. pressure canning - low-acid food
variety of methods. make sure vegies are cooked and cleaned. packaging must be airtight to prevent freezer burn
freezing
processed and sealed in airtight containers that prolongs shelf life
canned food
provides barrier to light, oxygen, moisture, and bacteria.
foil packaging
new innovation that allows thinner and biodegradable packaging
nano technology
