Packaging Flashcards
Sustainability is also a function of packaging ?
True
Protection, preventing contaminations, maintain freshness are functions of 2° oackage?
False
1°
Additional branding opportunity is given by 1° package?
False
2°
… Facilitates transport and handling by containing multiple units of …packages
2°
1°
Pouch, blister packs are examples of…
Shrink wrap, trays are examples of…
1°
2°
For movement/ bulk handling, shipment and logistics .. packaging is used
3°
Fragile, deformable, damagable goods are packed in .. packaging
Protective packaging
Optimising packing design, minimising resource consumption are features of ..
Sustainable packaging
…packaging extends shelf life without need of refrigeration or preservation
Aseptic packaging
In aseptic packing, product is sealed in pack and the sterilised under sterile condition?
Flase
First product and package sterilised seperately…then filled and sealed in aseptic condition. Prevents reinfection
Aseptic packaging done esp for … And ..
Perishable food and beverages
Tetra packs are …layered and the layers from out to in are….and functions
6
Polythene- from moisture
Paper board-stability and strength
Polythene adhesion layer
Al foil-O2, flavour, light barrier
Polythene adhesion layer
Food grade polythene- seals in liquid
In vacuum packaging,100%removal is not actually possible, but aims at removing all air especially oxygen to limit growth of aerobic bac/ fungi?
True
Vacuum packing usually done for perishable foods like ….and also for …
Meat, fish, veg
Cheese, potato chips,nuts,cereals
Vacuum packing inhibits microbial growth, maintain freshness?
True
For dry food packaging…is done
Vacuum packing
MAP is used esp for
Freshly produced foods
Bakery snacks
For preventing fat ocidation ..is filled in MAP, which also act as bulking agent precenting pack from collapsing
Nitrogen
In some soft drinks and fruits juices ..is addede to inhibit mould and bacteria
SO2
Apart from N, O, and CO2 the gases used are
Ar, He, Ne, SO2
To prevent botulism in white fish …packing is done
MAP
MAP can be used to pack, freshly produced fruits and vegetables, meat, poultry, fish etc
True
By MAP it retards only chemical changes to food
No
Chemical, metabolic, inhibit microbial growth
In MAP higher oxygen conc is recommended for ..
And…. Because?
Red meat: oxygenate myoglobin
Marine fish: prevent formation of trimethylamine
For packing marine fishes in MAP, oxygen conc should be
> =30%
For nuts, snacks in MAP oxygen conc is kept ..
Low
Oxygen in MAP for PH fruits and veg and why
Require constant supply of oxygen for preventing off flavour development by; ethanol, acetaldehyde
F and V if not provided constant supply of … Will produce off flavour due to the formation of … And ..
Oxygen
Ethanol, acetaldehyde
Among the usually used gases in MAP which one has an antimicrobial property
CO2
Brown stain in lettuce is due to …(High/low) Conc of ….gas in ….packing
High CO2
MAP
Antimicrobial action of CO2 is by, inhibiting cellular metabolic enzymes, cell membrane distruption
Among blending gases, as 100 %CO2 not possible and to compensate dissolution loss of it, N2 is used especially in food with…(High/ low) Water activity and …(More/less) Susceptible to spoilage?
Low
Less