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Food201 > packaging > Flashcards

packaging Flashcards

1
Q

role of packaging

A

to protect from contamination - microbiological, chemical, physical
from environment - loss or gain of water, light, oxygen
protection from physical damage during transportation and handling
to allow for easy handling - during transportation and storage
to make the food attractive to consumers

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2
Q

primary packaging benefits

A

packaging that comes into direct contract with the food
benefits - protects from contamination and environment
food safe materials used so can’t contaminate food
provides key labelling and communication information

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3
Q

secondary packing + benefits

A

holds together multiple primary units - not all food has secondary packaging
benefits - provides protection from contamination and environment
may be used as retail unit or as part of shelf display
provides some labelling and production communication

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4
Q

tertiary packaging + benefits

A

used for bulk transportation and storage
benefits - provides physical protection, displays shipment and traceability information

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5
Q

quaternary packing

A

used for long distance transportation e.g. containers

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6
Q

list characteristics of packaging methods - acknowledging characteristics being dependent on the food product

A

gas barrier, water, barrier, light barrier, strength and rigidity, printability, cost

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7
Q

key properties of plastic

A

light weight, flexible, strong, mouldable, visual range, cheep

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8
Q

Describe the process used to produce metallized films and identify the benefits metallized films have over plastics

A

The process used to produce metallized films involves applying a thin layer of metal, typically aluminum, onto a plastic film substrate, Produced using vacuum deposition,
allows for flexibility and printing, Lightweight and Cost-Effective, Sustainability over plain plastics, barrier properties against moisture, oxygen, and light.

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9
Q

polyethylene (PE), how it is categorised

A

extremely versatile packaging material, cheep
categorised based on density (e.g. 2 or 5 on the back in the triangle for recycling)

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10
Q

difference between high density (HDPE) and low density (LDPE)

A

HDPE = strong, opaque, good moisture barrier but poor gas barrier
LDPE = flexible, clear, good moisture barrier but poor gas barrier

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11
Q

polyethylene terephthalate (PET)

A

light and strong
good chemical resistance
good gas barrier properties
high transparency
low melting point
more expensive than PE

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12
Q

polypropylene (PP)

A

light, brittle, good chemical resistance
good moisture barrier properties
high melting point
more expensive than PE

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13
Q

pros and cons of glass

A

pros - excellence gas and moisture barrier properties, recyclability
cons - heavy, expensive, brittle

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14
Q

pros and cons of metals

A

pros - excellent gas barrier properties + heat stability
cons - expensive, chemical reactivity, food contamination

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15
Q

pros and cons of paper and cardboard

A

pros - printable, lightweight, reusable and recyclable
cons - almost no gas or moisture barrier properties

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16
Q

composite packaging materials - metallized film - what is it + benefits

A

combination of plastic and metal produced using vacuum deposition
benefits - can overcome weight and cost of metal packaging, allows for flexibility and printing

17
Q

composite packaging materials - laminate

A

combination of multiple materials using adhesive(s)
e.g. paper, metal, and plastic

18
Q

modified atmosphere packaging

A

uses the properties of specific gasses to maintain quality or slow the spoilage of food products e.g. inclusion or exclusion of gases - often used in combination with other preservation methods

19
Q

modified atmosphere packaging - applications in meat

A

inhabits the growth of spoilage microorganisms
reduces the rate of lipids oxidation
can replicate the colour of product but can also be used to deceive customers

20
Q

modified atmosphere packaging - applications in bakery, fruits and veggies and pillow packaging

A

bakery - use of CO2 to prevent stalling
fruits + veggies - controlling of banana ripening by combination of temperature control and ethylene concentration
pillow packaging - potato chips - physical protection - N2 or air

21
Q

what is active packaging

A

packaging that changes over time - the integration of specific chemicals into the packaging material to account for changes in the product - active release and scavenging systems.
designed to respond to changes in the product and environment

22
Q

intelligent packaging

A

integration of electronic technology into packaging - includes tractability, ability to include product origin, quality and safety through QR codes, block-chain technology, tamper proof labelling

23
Q

why id packaging under pressure from customer point of view

A

due to increased consumer demand for minimal packaged food
conflicts for the desire for minimisation of food waste

24
Q

why was biodegradable packaging developed and examples

A

Developed in response to demand for plastic
examples - paper/cardboard, biodegradable and compostable plastic - has been issue with commercial compost requirements

25
Q

petrochemical free plastics source + benefits to environment

A

derived from renewable resources rather than petroleum-based sources using plants
“low carbon” alternative to traditional plastics

26
Q

role of food labelling

A

identifies the food product
communicates food safety
ensures consumers can make an informed decision

27
Q

key regulations and legislations for food producers covering food labelling, food ingredients, and food additives

A

Food Act 2014
Wine Act 2003
Animal products Act 1999
Food Standards Australia New Zealand Act 1991
Fair trading Act 1986
Weights and Measures Act 1987

28
Q

describe the food standards Australia New Zealand act

A

combined NZ and aussie regulation authority - responsible for the Australia New Zealand food standards code

29
Q

what needs to be identified on a food label

A

an accurate product name, a lot identification number, company contact information

30
Q

what components on a food label need to be included for food safety

A

date mark, storage and preparation instructions, allergens

31
Q

what are some additional advisory statements for food safety on labels

A

unpasteurised milk needs to be stated
non-dairy milks need to state they are not suitable as a complete milk food for children under the age of 2yrs
caffeinated beverages - “contains caffeine”, not recommended for children, pregnant or lactating women, also consume no more than one per day

32
Q

what does the information of an ingredient list have to include

A

quantity of ingredients in descending order of ingoing weight (not full recipe)
characterising ingredients need to be in bold w/. %
flavours, herbs and spices don’t need to be named individually
compound ingredients need to be listed in full
can list food additives by: number, chemical name, or common sense
product weight
products containing more than 1.5% alcohol

33
Q

do irradiation and GM ingredients need to be declared in labels

A

only if present (irridiation is used for some imported spices to control insects and other pests)

34
Q

health and nutrition content claims for labels

A

extremely tightly regulated
requires scientific evidence
not allowed on foods high in saturated fat, sugar or salt
CANNOT make claim for Kava, infant formula

35
Q

what is included in general level health claims + evidence required for a new claim

A

make an association between a food or ingredient and general health
cannot indicate specific diseases
evidence - needs to be justified by a systematic literature review of relevant human trails
needs to be pre-approved by FSANZ

36
Q

what is included in high level health claims + evidence required for a new claim

A

make an association between eating the food and helping with a specific disease or illness
evidence - a systematic review of literature
a specific mechanism linking the benefit to the food product or food component
needs to be pre-approved by FSANZ
very difficult to get approved

Food201 (9 decks)

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