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FOSC302 > packaging > Flashcards

packaging Flashcards

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
Q

how does polarity affect permeability

A

the greater the difference in polarity the slower the rate of disolving will be

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26
Q

how does molecular packing affect permeability

A

orientation and amount of crystallinity can make it easier/harder for permeant to get through

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27
Q

the permeability of a polymer is influenced by

A

chemical composition
chemical structure

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28
Q

characteristics of HDPE

A

linear, crystalline structure

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29
Q

characteristics of LDPE

A

branched, less crystalline structure

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30
Q

characteristics of LLDPE

A

linear with many very short side chains
semi-crystalline

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31
Q

least permeable of LDPE, HDPE, LLDPE

A

LDPE

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32
Q

units of measurements for gas and water transmission rates

A

g m-2 d-1

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33
Q

what are gas/water transmissions rates used for

A

to calculate how many days before a product becomes unacceptable

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34
Q

equations for shelf life

A

O2 max/ OTR
the maximum oxygen gain / oxygen transmsision rate

35
Q

aspects to consider with packaging

A

product
economy
packaging materials and machine
legislation
logistics
consumer
environment
marketing

36
Q

packaging of a product affects its

A

flavour
integrity
shelf life
safety
cost
brand image

37
Q

packaging classifications (5)

A

food packaging techniques
function
raw materials
use
management

38
Q

raw material categories

A

type
source

39
Q

types of raw materials

A

metal, glass, plastic, paper and cardboard

40
Q

sources of raw materials

A

natural
synthetic
mixed

41
Q

type of natural raw materials

A

metal
glass
wood

42
Q

types of synthetic raw materials

A

polyethylene, polypropylene
PET, PVC

43
Q

types of mixed raw materials

A

synthetic polymers from starch

44
Q

categories of functions of packaging

A

active
passive

45
Q

management categories for packaging

A

biodegradbale
recyclable
non-recyclable

46
Q

if packaging is non-recylable what happens to it

A

burned for energetic recycling or landfill

47
Q

types of food packaging techniques

A

vacuum
active
edible
MAP
aseptic
primary, secondary, tertiary

48
Q

types of use of packaging

A

multi-use, single-use, edible

49
Q

define active packaging

A

packaging material that interacts with the internal gas environment to extend the shelf life of a food

50
Q

main APS in use

A

oxygen scavenging
CO2 production
water vapour removal
ethylene removal
ethanol release
controlled release of bioactive compounds

51
Q

application of O2 scavenging

A

most food classes

52
Q

application of CO2 production

A

most foods affected by mould

53
Q

application of water vapour removal

A

dried and H2O sensitive foods

54
Q

application of ethylene removal

A

horticultural produce

55
Q

application of ethanol release

A

baked foods

56
Q

application of controlled release of bioactive compounds

A

baked products, meat products, dairy products

57
Q

important APS to remember

A

O2 scavenging
water buffering
taint removal
antimicrobial film
temperature abuse valve

58
Q

mechanism of O2 scavenging APS

A

chemical reactions with reagents catergorised by high O2 affinity

59
Q

compounds and materials used for O2 scavenging

A

Iron powder
photosensitive dye oxidation
ascorbic acid oxidation
ferrous salt
unsaturated fatty acids

60
Q

level of residual oxygen in most packaging systems

A

between 0.1% (vacuum pack) and 2% (gas flushed)

61
Q

how must dye photosensitisation packaging be kept

A

in the dark

62
Q

examples of dye photosensitisation

A

tetraphenyl porphine dye in cellulose or silicon copolymer

63
Q

what is BHA

A

butylated hydroxy anisole
-synthetic anti-oxidant that food producer are wanting to avoid using

64
Q

most common reaction exploited in sachets

A

iron with oxygen

65
Q

how much oxygen does 1 gram of iron react with

A

300ml of O2

66
Q

explain the three layers of sheet scavnegers

A

outer-plastic
middle- O2 scavenging layer
inner- plastic

67
Q

what must happen to sheets before use

A

activated by UV

68
Q

does the light and temperature used to trigger packaging sheets matter

A

light - no
temp - yes

69
Q

molecules used as CO2 scavengers

A

calcium hydroxide
iron based powder
soda lime
magnesium oxide
activated charcoal

70
Q

other beneficial effects of CO2

A

-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
Q

how can CO2 be generated from sachets and absorbent pads

A

moisture activated bicarbonate chemicals in pads and sheets

72
Q

function of odour scavengers

A

remove trivial amounts of odour from lipid or plastic oxidation from packaging headspace

73
Q

materials used for odour scavengers

A

activation carbon, cyclodextrins, vitamin E

74
Q

how can ethylene absorbers be used

A

ethylene from fresh produce can be removed extending the shelf life

75
Q

function of antimicrobial packing systems

A

reduces rate of growth in spoilage or pathgenic microorganisms in the ocntained food

76
Q

6 ways to construct antimicrobial packaging

A

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
Q

factors affecting efficacy of anti-microbial

A

extrusion and solvent casting
extrusion temperature and specific mechanical energy
solubility and reactivity of agent
food pH
release profile

78
Q

describe the three types of release profiles and which is desired

A

unconstrained
slow diffusion
membrane/ reservoir
-3rd is most wanted cause it stays above min conc for most tim

79
Q

classes of smart packing systems

A

mechanical and chemical

80
Q

smart packaging can (3)

A

track the product
sense the environment inside and out
inform customer, retailer or manufacturer

81
Q

how can smart packaging heat or cool food

A

using exothermic reactions
-calcium or magnesium oxide with water

82
Q

what are microwave susceptors

A

packaging that reflects microwaves and helps ensure even heating

83
Q

Examples of indicator packaging

A

RFID: radio frequency identification
time and temp: threshold indicators

84
Q

what indicator turn pink in low O2/ high ethylene

A

ethylene oxide, ripeness indicator

FOSC302 (14 decks)

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