Packaging Flashcards

1
Q

Thirty percent of wood is made up of

A

Cellulose

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2
Q

Which has longer fibers?

A

Softwood

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3
Q

A paperboard ream is equal to how many square feet?

A

1000

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4
Q

This is a property of paper which resists transmission of light.

A

Opacity

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5
Q

are small retail stores, such as, 7-Eleven

A

Convenience store

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6
Q

commonly referred to as “grocery stores”

A

supermarkets

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7
Q

are large warehouse-like facilities

A

Club stores

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8
Q

specialize in products of a particular type,

A

Speciality markets

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9
Q

are large stores thal carry an extensive food product inventory

A

Hyper market

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10
Q

Two broad categories of microbes

A

Pathogens and Spoilage organism

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11
Q

Pathogens can be grouped into two broad categories

A

Infectants and Intoxicants

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12
Q

when the pathogen itself is eaten.

A

Infectants

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13
Q

when people ingest a toxin that is produced by the microbe

A

Intoxicants

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14
Q

The product is “cooked” in the package, under pressure in a large water or steam bath

A

Thermal processing (retorting)

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15
Q

The packaged product is exposed to radiation in the
form of gamma rays, x rays, or beta electrons

A

Irradiation (“cold sterilization”)

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16
Q

Packaging materials are sometimes impregnated with
antimicrobial agents

A

Antimycotic (antimicrobial)

17
Q

The product and package are sterilized separately

A

Aseptic packaging

18
Q

intense flashes of light of certain wavelengths can be
used to sterilize food

19
Q

mother technique for sterilization

A

High pressure processing

20
Q

Food that is free of pathogens, pesticides, other chemicals

21
Q

Food that is easy to prepare, consume, and clean up saves time

A

Convenient

22
Q

has been in storage for an extended period of time

23
Q

No matter the type of food, rich flavors are favored

24
Q

Availability of food is a basic issue

25
HIST
High temperature short time
26
they go through the natural process of aging.
Senescence
27
fruits and vegetables lose moisture
Loss of turgor
28
caused by mold, bacteria
Decay
29
Dropping the storage temperature
Chilling injury