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226 > Reza-pacakging > Flashcards

Reza-pacakging Flashcards

1
Q

protection of produce from

A

physical, physiological and pathological deterioration throughout
storage, transport and marketing

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2
Q

main function of packaging

A

to assemble the produce into
convenient units for better handling and to protect them

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3
Q

Benefits of packaging

A
  1. Packaging serves as an efficient handling unit
  2. It serves as a convenient storage unit
  3. Packaging protects quality and reduces waste
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4
Q

. Packaging protects quality and reduces waste

A
  • Protects from mechanical damages
  • Protects against moisture loss
  • may provide beneficial modified atmosphere
  • provides clean produce
  • may prevent pilferage
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5
Q

Benefits of packaging

A
  1. Provides service and sales motivation
  2. Reduces cost of transport and marketing
  3. Facilitates use of new modes of transportation
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6
Q

Function of the packaging

A
  1. To assemble the produce into convenient units for handling (called unitization)
  2. To protect the produce during distribution, storage and marketing.
  3. Presentation
  4. Preservation
  5. Containment – package contains the product with in it and prevents leakage etc
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7
Q

Package should have sufficient mechanical strength

A

to protect the content during handling, transportation and stacking

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8
Q

It should be unaffected by

A

moisture content, when wet and high RH for its strengt

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9
Q

Stabilise and secure product against movemen

A

within the package while handling

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10
Q

Free from chemicals that could

A

d transfer to the produce and taint it or be toxic to the
produce or to human

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11
Q

Meet handling & marketing requirement in terms of

A

weight(light), size and shape

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12
Q

Allow rapid cooling of the contents, and/or offer d

A

r degree of insulation from the external
heat/cold

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13
Q

Utilises the gas barrier (eg. plastic films) with sufficient permeability to respiratory gases

A

to avoid any risk of anaerobiosis (ventillation) and any bad odour

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14
Q

It must be easy to assemble

A

fill and close either by hand or by use of a simple machine

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14
Q

Offer the security for the contents, and /or

A

ease of opening and closing in some marketing
situation (eg. promotional activity)

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15
Q

Facilitate easy disposal, r

A

, reuse or recycling

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16
Q

It should be easily transported when empty and occupy less space than when ful

A

Plastic boxes which nest in each other when empty collapsible plastic crates, cardboard
boxes, fibre or paper or plastic sacks and

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17
Q

How damage occur to the produce?

A

vibration (transportation-light
rubbing), impact (dropping), compression (over stacking) and cut (sharp edges, punctures- nails
etc.)

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18
Q

Compression resistant produce

A

water melon, pumpkin, onion, carrot and potato these
vegetables are also called as ‘hard vegetables’

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19
Q

Important practical requirement for packaging are

A

to avoid under filing (vibration injury) and
overfilling (compression and impact bruising).

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20
Q

Cooling the produce in the Package

A

Containers designed for pressure cooling should have holes occupying about 5% of the surface
area on each of the air entry and exit end

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21
Q

respiratory heat should be able to escape
readily

A

y from the packages

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22
Q

In case of small and /or tightly packed commodities such as green
beans, small fruits, green leafy vegetables and cut flowers, the heat of respiration are removed

A

y by conduction to the surface of the package.

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23
Q

The
acceptable mass depends on

A

the respiration rate of the commodity

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24
Q

. If the mass of the produce
is excessive

A

that near the center of the package will heat up because respiratory heat cannot
dissipate fast enough

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25
Q

Wood and solid and expanded plastic packages
are inherently strong are resistant

A

to high humidity, condensation and rain compared to
fiberboard packages.

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26
Q

Rigid expanded polystyrene is lightweight yet strong

A

but require much
space (collapsible i.e. foldable crates require less space on return journey

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27
Q

, fiber board is attractive and can be made stronger by

A

using two or 3 thickness, such
as the bottom and lid of fully telescopic cartons

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28
Q

The strength of the fiberboard lies in the fluting

A

between the inner and outer liners

29
Q

Normal fiberboard carton rapidly
absorb moisture under storage can be protected if fully impregnated with wax

A

but wax
impregnation is expensive and not fit for recycle.

30
Q

Need for ventilation in packages

A

prevent the build-up of heat and carbon dioxide during postharvest stages of transport, storage
and marketing

31
Q

The effectiveness of ventilation during
transport also depends upon t

A

the air passing through the load via vehicle

32
Q

Types of packing

A
  1. Bundles -
  2. Volume or box packing –
  3. Package insert –
  4. Wrapping –
  5. Bags –
  6. Punnet packing –
33
Q

Bundles packing

A

Some vegetables (drumstick, lemon grass stem, onion tops and asparagus etc.)
and cut flowers (roses, gladiolus, carnation and iris etc

34
Q

Volume or box packing

A

fruits are poured into the carton, after filling pack is vibrated to
tight packing within box (eg. Apple, orange, tomato etc.) on a standard weight

35
Q

Package insert

A

moulded pulp or plastic trays to isolate the individual fruits. These are
costly but are used in delicate and costly fruits such as mango and ready for retail displays

36
Q

Wrapping packaging

A

covering individual fruits with paper/various film (eg. Papaya, gourds)

37
Q

Bags

A

– like gunny bag, hessian bag in crops such as potato, onion, garlic, carrot etc.

38
Q

Punnet packing

A

soft fruits such as strawberry, grapes, minimally processed products

39
Q

The most
suitable packages depend on many factors such as

A

o Region – tropical/temperate
o Environmental condition – cool/ warmer/ humid/ hot
o length and nature of market chain – local/ distant/ international market
o Method of handling and transport – manual/ machinery and
o Availability and cost of materials – plenty(tomato) or scare(strawberry) of produce
o Whether the produce is to be refrigerated – wax impregnated fiberboard for cold storage

40
Q

Pre-packaging (consumer size packing)

A

packaging the produce in consumer size units either at
producing center before transport or at terminal markets

41
Q

Packaging of fresh produce in
consumer unit packs protect

A

s the produce against the damage and excess moisture loss

42
Q

The packaging material used should have the following properties

A
  1. Sufficient permeability to oxygen, carbon dioxide and water vapour
  2. Good tensile strength, transparency, heat sealability and printability
  3. Desired protective physical properties
43
Q

LDPE film is most widely used for consumer pack

A

It has got
wider temperature range (50-700C) and cheapest

44
Q

Pre-packing of banana fruits is done in

A

n 100 gauge polythene bags under room temperature and cold storage

45
Q

The gas permeability of package can be controlled by

A
  • Varying either the density of the film
  • Varying thickness of the film
  • Providing perforation/ventilation to the film
46
Q

Advantages of pre-packaging of produce

A
  1. Pre- packing in clear plastic bag helps restrict weight loss and acts as a MAP
  2. Reduces transportation cost by eliminating unwanted/ inedible portion of produce
  3. The space required for shipping and storage is less.
  4. It has a better eye appeal as the produce is pre-packed in attractive film and the quality
    of the produce can be seen from outside without opening the pack.
  5. Pre-packaging has quick turnover because of the recent development of automatic
    machines.
  6. It saves labour costs, makes the produce easy to handle and sale.
47
Q

Disadvantage of pre packing

A
  1. Consumer sometimes worried about the quality of the pre-packaged items and still opts
    to select items from an open display (eg. local market, shandy/santhe).
  2. Pre-packing is restricted to retail malls in cities and other important places of interest
48
Q

Wrapping

A

Covering the fruits after harvest with any material in order to improve its post harvest life

49
Q

The materials commonly employed as wrappers are

A

old news paper, tissue
paper, waxed paper, shrink film, poly film, Pliofilm, Cellophane paper, aluminium foils and
alkathene paper etc

50
Q

I. Modified atmosphere package – MAP

A

y. Oxygen
and CO2 can be controlled by the chemical (eg. polymers type) or physical (thickness) characteristics of
the film and holes in the film.

51
Q

Wrapping has the following advantage

A
  1. It minimizes shriveling by the loss of moisture
  2. It protects against the spread of diseases from one to the other
  3. It reduces bruises
  4. It reduces damage during transport or in storage
  5. It makes the fruit more attractive/appearance
    Care must be taken to see that wrap is not too impervious to the passage of oxygen and carbon
    dioxide.
    Eg. Wrapping papaya, gourds with news paper/spongy plastic mesh
52
Q

. In contrast, all plastic films are relatively more permeable to CO2 than O2

A

Both CO2 than O2
(reactive gas) can be chemically scrubbed from packages and filled with inert gas like N2

53
Q

Commodity generated or passive MA

A

Film must allow O2 to enter the package at a rate offset by the consumption of O2 by the
commodity and CO2 must be vented from the package to offset the production of CO2 by the
commodity

54
Q

. Active Packaging-map

A

creating a slight vacuum and replacing the package atmosphere with the
desired gas mixture

55
Q

This mixture can be adjusted by the use of adsorbers or absorbers in the
package

A

to scavenge O2, CO2 or C2H4

56
Q

Ethylene absorbers can help to

A

ensure the delay of the climacteric rise in
respiration.

57
Q

CO2 absorbers can

A

prevent the building up of CO2 to injurious levels

58
Q

Modified atmosphere conditions are created inside the packages by an active modification

A

also using O2, CO2 and ethylene scavengers within the package

59
Q

scavengers may be held
in small sachets

A

within the packages or impregnated in wrappers or into porous materials like
vermiculate.

60
Q

The smart wrap, which contains a

A

a permeable membrane impregnated with an
ethylene absorbent, an anti-fog material to avoid moisture condensation and a slow release fungicide to inhibit the mould growth

61
Q

anaerobic condition
may occur in sealed plastic film packages.

A

This risk is minimised using safe foil (eg. low melting
point polymer) or variable aperture devices (eg. bimetallic strips) to regulate formation and/or
size of the holes.

62
Q

O2 absorbers

A

Ferrous oxide (FeO): Iron is main active
ingredient in powdered form becoming Fe2O3 and Fe3O4 and its hydroxides after absorption of O2

63
Q

. CO2 Absorbers

A

hydrated lime, activated charcoal, magnesium oxide

64
Q

oxidize ethylene

A

to CO2 and H2O

65
Q

Ethylene Absorbers/scrubber

A

potassium permanganate KMnO4 absorbed on celite, vermiculite, silica gel or alumina pellets

66
Q

Films available for MA Packaging

A
  1. LD Polyethylene,
  2. HD Polyethylene
  3. Polyethylene - Cast and Oriented
  4. Rigid PVC
  5. Ethylene Vinyl Acetate
67
Q

Moisture Management

A

Water condensation in packages can be reduced by use of micro (pin-hole size) or macroperforated films.

68
Q

. In case
of loose wrapped produce (eg. cut flowers with in carton liner and fruit in a consumer pack

A

condensation can be reduced by using simple newspaper or slats in spun bonded polythene
sachets

69
Q

Water absorbent is incorporated into packages to

A

absorb and hold the free water
Eg. Silica gel in dry fruits packing

226 (5 decks)

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