Packaging Flashcards
Modified atmosphere packaging
A system of packaging that changes or modifies the atmosphere of gas inside a package from air, in order to extend the shelflife of the food (gas flushing, vacuum, active) The process limits microbial As well as biochemical activity
Vacuum
Removal of air, particularly oxygen to create a vacuum so that oxidation does not occur. Oxidation refers to chemical reaction is that occur in the presence of oxygen. It leads to the development of off flavours and odours known as rancidity. The vacuum environment removes the atmospheric oxygen and any free moisture making it difficult for bacteria/fungi to grow thus preventing food spoilage
Gas flushing
Sends carefully selected mix of gases into the package before it sealed. This form of packaging is most commonly used for fruits and veggies. Adjusting the levels of oxygen and carbon dioxide can alter atmosphere inside individual packages. In this way ripening can also be controlled and mould growth can be reduced
Active packaging
Addresses the issue fresh food is still biologically active inside a package and thus still gives off water and gas. Active packaging technologies include materials that absorb shelf life reducing gases like oxygen and ethylene. Active packaging will maintain good quality, extend product shelflife and inhibit browning. Examples include oxygen scavenges in meat trays
Aseptic packaging
A process whereby the product and the package are sterilised separately and put together in a sterile environment. Its purpose is to produce a food item that can be stored without a fridge for periods of six months or more. The process includes sterilisation of food using UHT. It requires the food to be heated at very high temperatures then cooled quickly. The speed of this process allows more natural texture flavour and colour To be retained. This is a major advantage over traditional canning techniques.
Barrier
Physical barrier that stops the moisture/oxygen entering or exiting the package
