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FSN 125 > Packaging > Flashcards

Packaging Flashcards

1
Q

Why do we package foods?

A

bc w destroy nature’s protection during processing

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2
Q

4 Components of Packaging

A

Protection
Shelf Life
Portability
Marketability

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3
Q

Quality decreases as ___ increases

A

time

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4
Q

Environmental Factors Against Packaging (8)

A 
Microorganisms
Oxygen
Mechanical damage
Water vapor
Environmental pollutants
Temp
Physical damage
Light
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5
Q

Primary package

A

the most important package layer

the first wrap or containment of the product

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6
Q

4 Functions of Packaging

A

Assist in selling
Protect the product
Provide info
Contain the product

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7
Q

Technical Functions of Packaging (6)

A 
Contain
Protect
Preserve
Measure
Dispense
Store
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8
Q

Marketing Functions of Packaging (6)

A 
Communicate
Display
Inform
Promote
Sell
Motivate
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9
Q

Tensile Strength

A

Resists longitudinal tension

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10
Q

Dynamic tensile strength

A

Resists longitudinal tensional impact

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11
Q

Puncture strength

A

Resists puncturing

Resulting from the contact with solid objects

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12
Q

Bursting strength

A

Rupture due to fluid pressure

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13
Q

Tearing Strength

A

Propagation of tear

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14
Q

Barrier Prop of Packaging (6)

A 
Permeability
Water Vapor Transmission Rate
Gas Transmission Rate
Light Penetration
Heat Transfer
Barrier to Organisms (Macro and micro)
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15
Q

Permeability

A

denotes the degree of resistance to permeation of gases, vapors, and liquids

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16
Q

Selling Factors to be Considered (7)

A 
Design
Printing
Convenience
Reuse
Disposability
Dispensing
Reclosure
17
Q

Principle Display Panel

A

part of the package which the customer “sees” when the product is displayed for retail sale

18
Q

Essential Info on Packaging

A 
Statement of Ingredients
Net qty
Name
Address
Nutrition info
19
Q

Packaging materials should (3)

A

Be compatible w the product
Able to be machine operated
Be economical

20
Q

Product Packaging Steps

A

Fill to Seal
Form to Fill to Seal
Form to Fill to Seal to Process

21
Q

3 Types of Post-Process Packaging

A

Active and Passive packaging
Aseptic Packaging
CAP/MAP

22
Q

Active Product Packaging

A 
The package, product, and environment interact to 
prolong shelf life
enhance safety
enhance sensory properties
all while maintaining product quality
23
Q

Passive Product Packaging

A

Package does not interact with the product nor environment

24
Q

Active Packaging Systems (5)

A 
Oxygen scavenging
Moisture absorbing
CO2 generating
Ethanol generating
Antimicrobial
25
Q

Controlled Atmosphere Package (CAP)

A

the composition of the gas around the food is monitored and constantly controlled

26
Q

Modified Atmosphere Package (MAP)

A

The composition of the gas around the food is not monitored after storage packaging

27
Q

MAP Materials (4)

A

Antifog coating
Sealability
Mechanical strength
Barrier prop

28
Q

Advantages of MAP (5)

A 
Incr shelf life
Wider distribution radius
Little chemical preservatives
Nice appearance
Natural image
29
Q

Limitations of MAP (6)

A

Added cost
Different gas comp for each type of product
Benefits are lost once package is opened
Product safety needs to be established for some foods
Tolerance to O2 and CO2 varies
Possible anaerobic growth

30
Q

Aseptic Packaging

A

Filling of a commercial sterile product in sterile containers under aspetic conditions and sealing the containers so that recontamination is prevented

31
Q

Retort Processing

A

Untreated product placed in untreated package

32
Q

Advantages of Aseptic Packaging (3)

A

Extended product shelf life
Superior product quality due to HTST processing
Use of containers that are unsuitable for in-package sterilization

33
Q

Sterile Product Packaging examples (6)

A 
Milk/dairy products
Puddings
Desserts
Fruit/Veg juices
Soups
Sauces
34
Q

Packaging of Non-sterile Product

A

avoid infection by microorganisms

ex. fermented dairy products

35
Q

def of food science

A

Food Science is the discipline in which
biology, physical sciences, and engineering
are used to study the nature of foods, the
causes of their deterioration, and the
principles underlying food processing

FSN 125 (10 decks)

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