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

A

Light

19
Q

mother technique for sterilization

A

High pressure processing

20
Q

Food that is free of pathogens, pesticides, other chemicals

A

Safe

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

A

Fresh

23
Q

No matter the type of food, rich flavors are favored

A

Flavorful

24
Q

Availability of food is a basic issue

A

Available

25
Q

HIST

A

High temperature short time

26
Q

they go through the natural process
of aging.

A

Senescence

27
Q

fruits and vegetables lose moisture

A

Loss of turgor

28
Q

caused by mold, bacteria

A

Decay

29
Q

Dropping the storage temperature

A

Chilling injury