Packaging Flashcards
Why do we package foods?
bc w destroy nature’s protection during processing
4 Components of Packaging
Protection
Shelf Life
Portability
Marketability
Quality decreases as ___ increases
time
Environmental Factors Against Packaging (8)
Microorganisms Oxygen Mechanical damage Water vapor Environmental pollutants Temp Physical damage Light
Primary package
the most important package layer
the first wrap or containment of the product
4 Functions of Packaging
Assist in selling
Protect the product
Provide info
Contain the product
Technical Functions of Packaging (6)
Contain Protect Preserve Measure Dispense Store
Marketing Functions of Packaging (6)
Communicate Display Inform Promote Sell Motivate
Tensile Strength
Resists longitudinal tension
Dynamic tensile strength
Resists longitudinal tensional impact
Puncture strength
Resists puncturing
Resulting from the contact with solid objects
Bursting strength
Rupture due to fluid pressure
Tearing Strength
Propagation of tear
Barrier Prop of Packaging (6)
Permeability Water Vapor Transmission Rate Gas Transmission Rate Light Penetration Heat Transfer Barrier to Organisms (Macro and micro)
Permeability
denotes the degree of resistance to permeation of gases, vapors, and liquids
Selling Factors to be Considered (7)
Design Printing Convenience Reuse Disposability Dispensing Reclosure
Principle Display Panel
part of the package which the customer “sees” when the product is displayed for retail sale
Essential Info on Packaging
Statement of Ingredients Net qty Name Address Nutrition info
Packaging materials should (3)
Be compatible w the product
Able to be machine operated
Be economical
Product Packaging Steps
Fill to Seal
Form to Fill to Seal
Form to Fill to Seal to Process
3 Types of Post-Process Packaging
Active and Passive packaging
Aseptic Packaging
CAP/MAP
Active Product Packaging
The package, product, and environment interact to prolong shelf life enhance safety enhance sensory properties all while maintaining product quality
Passive Product Packaging
Package does not interact with the product nor environment
Active Packaging Systems (5)
Oxygen scavenging Moisture absorbing CO2 generating Ethanol generating Antimicrobial
Controlled Atmosphere Package (CAP)
the composition of the gas around the food is monitored and constantly controlled
Modified Atmosphere Package (MAP)
The composition of the gas around the food is not monitored after storage packaging
MAP Materials (4)
Antifog coating
Sealability
Mechanical strength
Barrier prop
Advantages of MAP (5)
Incr shelf life Wider distribution radius Little chemical preservatives Nice appearance Natural image
Limitations of MAP (6)
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
Aseptic Packaging
Filling of a commercial sterile product in sterile containers under aspetic conditions and sealing the containers so that recontamination is prevented
Retort Processing
Untreated product placed in untreated package
Advantages of Aseptic Packaging (3)
Extended product shelf life
Superior product quality due to HTST processing
Use of containers that are unsuitable for in-package sterilization
Sterile Product Packaging examples (6)
Milk/dairy products Puddings Desserts Fruit/Veg juices Soups Sauces
Packaging of Non-sterile Product
avoid infection by microorganisms
ex. fermented dairy products
def of food science
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
