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Food Packaging > Modified Atmosphere Packaging > Flashcards

Modified Atmosphere Packaging Flashcards

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1
Q

What is MAP?

A

modified atmosphere packaging:

selective permeability material package so that air surrounding the food has different composition than outside

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2
Q

What is the difference between CA and MAP?

A

controlled atmosphere: continuous control (adjustable, stays constant)

mod. atmosphere packaging: depends only on package properties, no further control once package is sealed

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3
Q

Why are MAP becoming more in demand? (4)

A

natural
retains quality
longer shelf life
convenience

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4
Q

How can O2 damage food?

A

oxidation
discoloration
microbes -> decomposition
damage from insects/vermin

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5
Q

The effects of O2 will cause loss of: (4)

A

freshness
quality
taste/flavor
nutrition

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6
Q

Advantages of MAP: (5)

A
  1. Longer shelf life (can market more places, make bigger quantities, less shelf-reloading)
  2. better use of labor/equipment
  3. less transport $$
  4. less storage $$
  5. sales enhancement
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7
Q

What positive impacts does increased shelf life have? (3)

A

less shelf re-stocking
increased market areas
can buy/manufacture larger quantities

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8
Q

Disadvantages of MAP: (5)

A 
Cost (package, equipment, films, gases, QC...)
slower throughput of packages
leakage (package failure)
secondary spoilage problems
dangerous organisms growth??
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9
Q

Methods of atmosphere modification: (4)

A

vacuum packaging
gas packaging
gas absorbents
gas generators

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10
Q

What is vacuum packaging?

A

removed all/most air inside package (without adding another gas)

remove air -> seal

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11
Q

advantages of vacuum package: (2)

A

longer storage life (up to 5x as long as refrigerated food)

no freezer burn

complete barrier

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12
Q

_____ is the material used for vacuum packaging

A

laminated films (strength + barrier properties)

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13
Q

vacuum packaging machines: (3)

A

chamber vacuum
belt vacuum chamber
thermoform-fill-seal

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14
Q

forms of vacuum packaging:

A

transformed VP trays

skin packaging

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15
Q

The materials used for VP trays:

A

Top web + tray (same construction)

Outer: PA or PET

middle: PVC or PVDC coated
inside: LDPE or EVA or Ionomer

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16
Q

the materials used for vacuum skin packaging:

A

PVDC coated

ionomer (Surlyn)

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17
Q

In vacuum packaging, surlyn is often found as the ____ layer

A

innermost

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18
Q

3 forms of myglobin and their appearances;

A

myoglobin (dark red)
oxymyoglobin (bright red)
metmyoglobin (brown)

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19
Q

Conversion between forms of myoglobin happens due to what reactions?

A

oxidation, reduction

oxygenation, de-oxygenation

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20
Q

The major difference between metmyoglobin and the other myoglobins:

A

Fe is oxidized (Fe3+, not Fe2+)

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21
Q

T/F: meat with a purple appearance has been oxidized and is likely not fresh

A

False; purple meat is deoxymyoglobin

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22
Q

What is ‘meat blooming?’

A

oxidation

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23
Q

Which has greater OTR, VP packaging for fresh meat, or for processed meat? Why?

A

fresh meat packaging (lower barrier properties)

processed meat need even less O2 contact - for minimum degradation of nitrosomyoglobin

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24
Q

The VP films with lowest OTR (best barrier) are used for _____ meat, and ________

A

cured meat

O2-sensitive products

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25
Q

The greater the barrier properties of the vacuum package, the ______ the color of the meat

A

more purple (more myoglobin)

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26
Q

is the purple color from myoglobin permanent? What about the brown from metmyoglobin?

A

purple: NO - when package is opened (expose to air) quickly turns red…and eventually brown
brown: permanent (unless chemically reduce it)

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27
Q

What are some products that use VP?

A 
fresh/frozen/process/cured meats
fresh/frozen fish (+ breaded products)
fresh/frozen poultry
coffee
some bakery good
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28
Q

Factors influencing shelf life of VP products: (5)

A 
raw material quality (microbe count, pH)
temp control
hygiene control
time prior to packaging
film permeability
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29
Q

The higher the pH, the (faster/slower) the meat spoils in VP

A

faster

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30
Q

What meat has the longest shelf life in VP

A

beef

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31
Q

spoilage in VP meat is characterized by:

A

acidifying
greening
flavor (rancidity)
color/fat appearance

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32
Q

What is gas packaging?

A

displace air in package with new gas -> seal

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33
Q

methods of air replacement in gas packaging:

What equipment is used?

A 
gas flushing (HFFS/VFFS)
compensated vacuum (TFFS)
passive modification (no equipment; takes place within sealed package)
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34
Q

Compare FFS gas flushing vs TFFS compensated vacuum

A

FFS: continuous and fast
but residual oxygen (2-5%)

TFFS: slower, but less residual oxygen (for O2 sensitive products)

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35
Q

T/F: FFS gas flushing is a better packaging system for foods sensitive to oxidation

A

false; TFFS is better (FFS has residual 2-5% oxygen)

36
Q

characteristics of gas packaging films:

A 
puncture resistant
reliable seal!
anti-fog properties
CO2 permeability?
low OTR
low WVTR
37
Q

Common mateials in laminates for MAP:

A

PET, PVDC, PE, PA, PVC, ionomers

38
Q

Common laminate exterior materials for MAP: (3)

A

PET
PA
PVC

39
Q

common laminate interior materials for MAP:

A

PE
PVDC
ionomer

40
Q

Major gases in MAP: (3)

other potential gases? (4)

A

major: N2, CO2, O2
other: SO2, CO, N2O, Ar

41
Q

Is CO2 inert?

A

No

42
Q

Proprties of CO2:

A

not inert
bacteriostatic/fungistatic
anti-insect
fat/water soluble

43
Q

For CO2 to be effective, it requires _____ minimum v/v

A

20%

44
Q

Explain the antimicrobial actions of CO2:

A
  1. displace O2
  2. extracellular pH reduction
  3. intracellular pH reduction
  4. disrupt cell membrane/metabolism enzymes
  5. increases lag phase (longer shelf life)
45
Q

Factors affecting the efficacy of CO2 as an antimicrobial: (7)

A 
storage temp
Aw
gas concentration
microbe type
initial microbial load (#)
additive contents
film permeability
46
Q

O2 is usually avoided in packaging, except in _____ (3)

A

fresh meat (for color)
fruit/veg (respiration)
anaerobe prevention

47
Q

Properties of N2:

A

inert
no antimicrobial properties
filler gas

48
Q

Compare the gas composition in packaging for meat vs poultry:

A

meat (beef/pork/lamb): high O2, 20%+ CO2, filler N2

poultry: NO O2! 20-40% CO2, mostly filler N2

49
Q

What is the typical gas composition for processed meat packaging?

A

no O2, no CO2

entirely N2

50
Q

Does bacon package contain oxygen or CO2?

A

No CO2
20-35% CO2
filler N2

51
Q

typical gas packaging structure/composition for fresh meat;

A

lid + tray (PVC/tie layer/LLDPE)

20% CO2 (antimicrobial) + 80% O2 (maintain red)

52
Q

What is the O2 content in packaging for fatty fish?

A

0 (oily fish + salmon, some white fish)

53
Q

T/F: bakery products packagng usually contains high O2

A

False - 0% O2!

54
Q

What is the predominant gas in bakery goods packaging?

A

CO2

55
Q

The primary gas in produce packaging:

A

nitrogen

56
Q

why is complete barrier film not desirable for produce?

A

makes anaerobic conditions -> respiration of produce cannot continue (CO2 builds up inside, causes fermentation)

57
Q

If O2 is needed to maintain produce quaility, then what is the purpose of having MAP?

A

selective permeability -> creates specific % of CO2 and O2

maintain enough O2 for respiration, but low enough to SLOW it down (longer shelf life)

58
Q

A film with _____ permeability is ideal for produce

A

selective/intermediate

59
Q

What are gas absorbents?

A

chemical compounds added into package to alter atmosphere inside (absorb certain gases to alter composition)

60
Q

O2 absorbents can be classified according to? (3)

A

material type
reaction style
reaction speed

61
Q

material types of O2 absorbents?

A

inorganic - Fe powder, Na2S2O4

organic - ascorbic acid, catechol

enzyme - glucose oxidase

62
Q

What is the action of glucose oxidase enzyme?

A

convert glucose into gluconic acid + H2O2

63
Q

reaction style classes of O2 absorbents? (2)

A

self-reactive

moisture dependent

64
Q

reaction speed classifications of O2 absorbents? (3)

A

immediate effect
general
slow effect

65
Q

Formats of oxygen absorbents:

A 
sachets
labels
cards
scavenging films
crowns/closures (top of lid)
66
Q

What factors affect the type/size of sachet needed? (6)

A 
Food form (size/shape/wt)
Aw of food
amount of O2 in food
initial O2 in pack
desired shelf life
O2 permeability of package
67
Q

advantages of O2 absorbents:(6)

A 
nontoxic/safe
extend microbial + chemical shelf life
replaces additive/preservatives
reduce losses ($)
replace pesticides to prevent insect damage
68
Q

Disadvantages of O2 absorbents (5)

A 
need free air flow
cause package collapse? 
flavor changes in high-moisture food
consumer resistance
more \$\$$
69
Q

What is done to prevent package collapse with O2 absorbents?

A

combine O2 absorbent with CO2 generator

70
Q

____ reacting types of O2 absorbents are used for baked/frozen goods

A

fast-reacting (SS)

71
Q

What type of O2 absorbent is used for most foods?

A

standard iron type (ZPT)

72
Q

describe the structure of a O2 absorbent package material (AGELESS OMAC):

A

outer: protective layer (PET/Nylon)
Gas barrier: Aluminum/EVOH)
O2 absorbent: (PP/PE + Fe type absorbent)
Heat seal layer (PP/PE)

73
Q

O2 absorption will continue for longer with (higher/lower) RH%, and (higher/lower) temp

A

lower

lower

74
Q

____ scavengers are often used for fresh produce

A

ethylene

75
Q

What materials are used for ethylene scavengers? (3)

A

sachets: KMnO4 or activated charcoal (w/ Pd catalyst)

PE film with activated clay

76
Q

What chemicals are used as CO2 absorbents? (3)

A

CaO
Ca(OH)2
NaOH

77
Q

What is a type of gas generator used for antimicrobial properties?

A

ethanol vapor generators

78
Q

Types of ethanol vapor generators and their functions:

A

Ethicap - increase ethanol

Negamold - increase ethanol, absorb O2

79
Q

ethanol generators are commonly used for what products?

A

higher moisture cakes/bread

80
Q

What is SO2 gas useful for?

A

antimicrobial

81
Q

Describe the SO2 generation system

A

outer fibreboard carton

Ca-sulfite layer + organic acid layer -> SO2

82
Q

How is SO2 generated?

A

organic acid + water

  • > H ions
  • > goes to outer film
  • > reacts with Ca2SO3
  • > release Sulfuric acid (& Ca)
  • > release SO2 (& water)
83
Q

____ gases can be used for ethylene removal, for ______(products)

A

halogen (KI, NaClO2) - for grape, pear

84
Q

What is ethylene generators used for? What types are they?

A

ripening (green orange/banana)

ethylene derivatives, activated C, zeolite

85
Q

example of CO2 generators:

What are they used for?

A

NaHCO3 + malic acid

persimmon, grape

Food Packaging (11 decks)

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