Packaging

Question 1

Why do we package foods?

Answer 1

bc w destroy nature’s protection during processing

Question 2

4 Components of Packaging

Answer 2

Protection
Shelf Life
Portability
Marketability

Question 3

Quality decreases as ___ increases

Answer 3

time

Question 4

Environmental Factors Against Packaging (8)

Answer 4

Microorganisms
Oxygen
Mechanical damage
Water vapor
Environmental pollutants
Temp
Physical damage
Light

Question 5

Primary package

Answer 5

the most important package layer

the first wrap or containment of the product

Question 6

4 Functions of Packaging

Answer 6

Assist in selling
Protect the product
Provide info
Contain the product

Question 7

Technical Functions of Packaging (6)

Answer 7

Contain
Protect
Preserve
Measure
Dispense
Store

Question 8

Marketing Functions of Packaging (6)

Answer 8

Communicate
Display
Inform
Promote
Sell
Motivate

Question 9

Tensile Strength

Answer 9

Resists longitudinal tension

Question 10

Dynamic tensile strength

Answer 10

Resists longitudinal tensional impact

Question 11

Puncture strength

Answer 11

Resists puncturing

Resulting from the contact with solid objects

Question 12

Bursting strength

Answer 12

Rupture due to fluid pressure

Question 13

Tearing Strength

Answer 13

Propagation of tear

Question 14

Barrier Prop of Packaging (6)

Answer 14

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

Question 15

Permeability

Answer 15

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

Question 16

Selling Factors to be Considered (7)

Answer 16

Design
Printing
Convenience
Reuse
Disposability
Dispensing
Reclosure

Question 17

Principle Display Panel

Answer 17

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

Question 18

Essential Info on Packaging

Answer 18

Statement of Ingredients
Net qty
Name
Address
Nutrition info

Question 19

Packaging materials should (3)

Answer 19

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

Question 20

Product Packaging Steps

Answer 20

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

Question 21

3 Types of Post-Process Packaging

Answer 21

Active and Passive packaging
Aseptic Packaging
CAP/MAP

Question 22

Active Product Packaging

Answer 22

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

Question 23

Passive Product Packaging

Answer 23

Package does not interact with the product nor environment

Question 24

Active Packaging Systems (5)

Answer 24

Oxygen scavenging
Moisture absorbing
CO2 generating
Ethanol generating
Antimicrobial

Question 25

Controlled Atmosphere Package (CAP)

Answer 25

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

Question 26

Modified Atmosphere Package (MAP)

Answer 26

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

Question 27

MAP Materials (4)

Answer 27

Antifog coating Sealability Mechanical strength Barrier prop

Question 28

Advantages of MAP (5)

Answer 28

``` Incr shelf life Wider distribution radius Little chemical preservatives Nice appearance Natural image ```

Question 29

Limitations of MAP (6)

Answer 29

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

Question 30

Aseptic Packaging

Answer 30

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

Question 31

Retort Processing

Answer 31

Untreated product placed in untreated package

Question 32

Advantages of Aseptic Packaging (3)

Answer 32

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

Question 33

Sterile Product Packaging examples (6)

Answer 33

``` Milk/dairy products Puddings Desserts Fruit/Veg juices Soups Sauces ```

Question 34

Packaging of Non-sterile Product

Answer 34

avoid infection by microorganisms | ex. fermented dairy products

Question 35

def of food science

Answer 35

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