packaging

Question 1

Purpose of packaging and package labels

Answer 1

Barrier protection- barrier from oxygen, water vapour, dust
physical protection- protect from temperature, mechanical shock, vibration, electrostatic discharge

Question 2

what can packages contain to extend shelf life

Answer 2

desiccants or oxygen absorbers

Question 3

what are desiccants

Answer 3

Desiccants are substances or materials that have a high affinity for water vapor and are used to absorb and remove moisture from the surrounding environment. Their primary purpose is to reduce or eliminate humidity, preventing the undesirable effects of moisture, such as corrosion, mold growth, and degradation of sensitive materials

Question 4

Information on packaging

Answer 4

how to dispose of package, use-by date, storage and cooking instructions, allergens, nutritional labels

Question 5

tamper resistance

Answer 5

deter tampering eg. lids on milk containers

Question 6

tamper-resistant seals

Answer 6

pop-up lids, foil seals on eg. yoghurts

Question 7

authentication seals

Answer 7

use security printing to help indicate the package are not counterfits

Question 8

traceability

Answer 8

to improve supply management, to facilitate trace-back for food safety and quality purposes, incorporate unique codes which allows for tracking through the distribution process eg barcodes or qr code

Question 9

convenience of packaging

Answer 9

packaging now can have feature that add convenience for use eg. oven safe trays

Question 10

portion control

Answer 10

single serving packaging portions

Question 11

Glass- adv and disadv

Answer 11

reuseable and recyclable, odorless, break resistence
susceptible to thermal shock and breakage, limitation when thin glass

Question 12

metal - adv and dis

Answer 12

versitile, physical protection, recycable
aluminimum has a higher cost to other metals

Question 13

paper and cardboard

Answer 13

lightweight, economical, recyclable, good strength to weight characterisitics
poor protection barrier, not to be used on foods for long perios of time, tears easily

Question 14

plastic

Answer 14

chemically resistent, inexpensive, light weight, heat sealable, flexible
variable permeability to light, gases,vapors and limited reuse and recyclable properties

Question 15

package development considerations

Answer 15

structural design
marketing
shelf life
quality assurance
legal, regulatory
graphic design
end-use
environmental

Question 16

packaging and taste perception influences

Answer 16

eg. coca cola and how red is perceived as sweet

Question 17

why do we need new packaging solutions

Answer 17

Food safety- control MO growth
product quality- manage volitile flavours and aromas
convenience
sustainability- biodegradable

Question 18

packaging to meet consumer demand

Answer 18

want greater stringency in relation to hygiene and safety issues.
cost effective extension to shelf life of products
consumers wishing to better sutainability- wishing to recyle more so label must give instructions on how to discard product

Question 19

edible food packaging

Answer 19

a thin continuous layer of edible material placed on food

Question 20

edible packagings role

Answer 20

it should not be used to entirely replace conventional packaging, its often used as a secondary packaging to add additional protection from the atmosphere and MO.

Question 21

2 forms of edible packaging

Answer 21

edible coatings and edible films

Question 22

function of edible films and coatings

Answer 22

inhibit transfer of moisture and oxygen
reduce water loss
reduce gas diffusion
reduce loss of volitile flavours and aromas
improve appearance - add a gloss
reduce mould growth

Question 23

examples of edible packaging

Answer 23

Wiki-icecream : served in an all bagasse container made from sugar cane
cheese- wax coating

Question 24

chitosan

Answer 24

commerically produced coating by deacetylation of chitin found in exoskeleton of crustaceans. it increases shelf life of strawberries

Question 25

what materials are used in edible packaging

Answer 25

GRAS certified - proteins (gelatin, whey), milk proteins
polysaccharides ( cellulose, starch, pectin) Lipids, Resins (shellac)

Question 26

what is shellac resin

Answer 26

a solid or highly viscous substance of plant or synthetic origin that istypicallyconvertible into polymers.
secreted by the female lac bug on trees in the forests of India and Thailand.It is processed and sold as dry flakes and dissolved in alcohol to make liquid shellac, which is used as a brush-on colorant, food glaze and wood finish.

Question 27

challanges of edible packaging

Answer 27

consumer acceptance
feasability
that it cannot usually be used alone
transport and distribution
cost ( often more expensive)
possibly organoleptic effects

Question 28

Active packaging

Answer 28

incorporation of additives into packaging system with aim of improving shelf life and product quality

Question 29

Modified atmosphere packaging MAP

Answer 29

modifying composition f the internal atmosphere of a package in order to improve shelf life

Question 30

Meat MAP

Answer 30

80% O2
20% CO2
CO2- inhibits growth of spoilage bacteria
O2- maintains muscle pigment myoglobin in its oxygenated form

Question 31

oxygenated form of myoglobin

Answer 31

oxymyoglobin

Question 32

role of myoglobin in meat

Answer 32

gives it its red colour when well oxygenated

Question 33

MAP of cooked meats

Answer 33

70% N2
30% CO2
N2- inert filler gas to reduce proportions of other gases to maintain pack shape

Question 34

Examples of active food packaging

Answer 34

MAP
oxygen scavengers
carbon dioxide emitters
moisture control
antimicrobial packaging
ethylene absorbers and adsorbers
flavour and odour adsorbers
temperature control