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Food Packaging > Lecture 9 : MAP > Flashcards

Lecture 9 : MAP Flashcards

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1
Q

What is MAP?

A

modified atmosphere packaging

  • food preservation technique
  • comp of the atmosphere around the food is diff than comp of the air
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2
Q

how is MAP different than controlled atmosphere?

A

in map, there is no way of controlling the atmosphere components at specific concentrations once the package has been hermetically sealed

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3
Q

what are market demands for MAP?

A
  • natural
  • good quality
  • longer shelf life
  • convenience
  • good protection from environment
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4
Q

what are effects of O2 on food?

what do all of these result in the loss of?

A
  1. deterioration from oxidation
  2. discoloration
  3. decomposition (Microorganisms
  4. damage due to insects

loss of

  • freshness
  • quality
  • taste and flavour
  • nutrients
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5
Q

what are advantages of MAP?

A
  • extended shelf life and increased market areas
  • better use of labour and equipment
  • better economies of scale (by purchasing larger quantities of raw materials)
  • reduces transportation costs
  • less frequent loading of display shelves and checking “sell by” dates
  • enhancement of sales
  • reduction of costs associated w/ freezing
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6
Q

what are disadvantages of MAP?

A
  • cost of packaging, equipment, films, etc…
  • slower throughput of packages
  • leakage
  • secondary spoilage problems
  • potential growth of organisms of public health concerns
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7
Q

what are methods of atmosphere modification?

A
  • vacuum packaging
  • gas packaging
  • gas absorbents
  • gas generators
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8
Q

describe vacuum packaging

A

removal of all or most of the air within a package without deliberate replacement with another gas mixture

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9
Q

what are properties of vacuum packaging?

A
  • 5 times longer storage as refrigerated food
  • no more freezer burn
  • uses laminated films for strength and barrier properties
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10
Q

what are 3 types of vacuum packaging?

A

chamber vacuum packaging machine

belt vacuum chamber machine

thermoform fill seal machine

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11
Q

which molecule forms bright red?

a) oxymyoglobin
b) myoglobin
c) metmyoglobin

A

oxymyoglobin

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12
Q

which molecule forms dark red?

a) oxymyoglobin
b) myoglobin
3) metmyoglobin

A

myoglobin

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13
Q

which forms brown?

a) oxymyoglobin
b) myoglobin
3) metmyoglobin

A

metmyoglobin

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14
Q

what are factors influencing shelf life of VP pdts?

A
  • raw material quality (affects microbial quality and pH)
  • temp control
  • hygiene control
  • time before packaging
  • film permeability
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15
Q

what is the spoilage defect of beef?

A

acidifying

greening

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16
Q

what is the spoilage defect of pork?

A

flavor (rancidity)

greening)

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17
Q

what is the spoilage defect of lamb?

A

color and fat appearance

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18
Q

describe gas packaging

A

the physical displacement of air by a new gaseous composition

19
Q

what are 3 techniques used to replace air in gas packaging?

what equipment do each of them use?

A
  1. gas flushing: horizontal/vertical form fill seal (H/VFFS)
  2. compensated vacuum: thermoform-fill seal (TFFS)
  3. passive modification: no equipment needed. Takes place within sealed package
20
Q

compare gas flushing to compensated vacuum

A

gas flushing

  • uses the form-fill-seal machine
  • continuous flushing
  • fast
  • residual O2

compensated vacuum

  • thermoform-fill-seal machine
  • slower
  • less residual O2
  • used for O2 sensitive pdts
21
Q

what are characteristics of GP films?

A
  • resistant to puncture
  • sealing reliability
  • anti-fog
  • CO2 permeability
  • O2 transmission rate (OTR)
  • water vapour transmission rate (WVTR)
22
Q

what are major gases used in MAP?

other gases?

A

major gases
N2
CO2
O2

other
SO2
CO
N2O
Ar
23
Q

why is CO2 a major gas in MAP?

A
  • not inert
  • bacteriostatic
  • fungistatic
  • prevents insect attack
  • fat and water soluble
24
Q

describe the antimicrobial action of CO2

A
  1. displacement of O2
  2. extracellular pH reduction
  3. intracellular pH reduction
  4. disruption of cell membrane and enzymes associated w/ metabolism
  5. increase lag phase = extend shelf life
25
Q

the result of microbial growth depends on what?

A
  • storage temp
  • Aw
  • gas conc
  • type of MOs
  • initial microbial load
  • film permeability
26
Q

in GP, describe use of O2

A

usually avoided

except for

  • color of fresh meat
  • respiration in fruits and veg
  • anaerobes
27
Q

describe use of N2 in GP

A
  • inter
  • no antimicrobial properties
  • filler gas
28
Q

what is the radio of gases in GP of fresh meat?

A

20% CO2 (for prevention of bacterial spoilage)

80% O2 (bloom)

29
Q

in the GP of bakery products, what gas is the highest?

A

CO2 (50-100%)

rest is N2 (up to 50%)

no O2

30
Q

what are O2 absorbents?

A

chemical compounds in the MA package to alter the atmosphere within the package

31
Q

what are types of O2 absorbents? (according to material)

A
  1. inorganic: Fe powder; Na2S2O4
  2. organic: ascorbic acid; catechol
  3. enzyme: glucose oxidase (glucose –> gluconic acid + H2O2)
32
Q

what are types of O2 absorbents? (according to rxn style)

A
  1. self-reactive type

2. moisture dependent type

33
Q

what are types of O2 absorbents? (according to rxn speed)

A
  1. immediate effect type
  2. general type
  3. slow effect type
34
Q

what are forms of O2 absorbents?

A
  1. sachets
  2. labels
  3. cards
  4. scavenging films
  5. crowns and closures
35
Q

what are factors influencing type and size of sachets?

A
  • nature of food (size, shape, wt)
  • Aw of food
  • amount of dissolved O2 in food
  • initial level of O2 in package headspace
  • desired shelf life
  • O2 permeability of packaging material
36
Q

what are advantages of O2 absorbents?

A
  • non-toxic and safe
  • extends microbiological and chemical shelf life
  • replaces additives and preservatives in pdts
  • reduces distribution losses
  • replaces chemical pesticides to prevent insect damage of foods
37
Q

what are disadvantages of O2 absorbents?

A
  • need free flow of air to scavenge O2
  • may cause package collapse (use O2 absorbent or CO2 generator)
  • o2 absorbents/CO2 generators may cause flavour changes in high moisture foods
  • expensive
  • consumer resistance to sachets
38
Q

describe ethylene scavengers

A

reduces ethylene to extend shelf life of fresh produce

ethylene scavengers can be

  • scachets based on KMnO4 or activated charcoal w/ palladium catalyst
  • PE films containing activated clay (clay absorbs ethylene and modifies gas barrier properties)
39
Q

what are chemicals used in CO2 absorbents?

A

CaO
Ca(OH)2
NaOH

40
Q

what are two types of ethanol vapour generators?

A
  1. ethicap:
    - increases ethanol
  2. negamold
    - increases ethanol
    - decreases O2
41
Q

what are ethanol vapour generators used in?

A

moisture dependent cakes/bread

when Aw > 0.85

42
Q

what layer is on the outside and inside of the anti-microbial SO2 generation system?

A

outside: calcium sulfite layer
inside: organic acid layer

43
Q

what are halogen gases for ethylene removal in gas generators?

A

KI

NaClO2

44
Q

what gases are produced by gas generators?

A
  1. halogen gas
  2. ethylene
  3. CO2

Food Packaging (11 decks)

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