Supply chain technology

Question 1

Packaging atmosphere

Answer 1

Increase nitrogen or oxygen
Must be completely or almost impermeable
Breach of seal needs to be easily detected (balloon effect)

Question 2

Remove oxygen from packaging

Answer 2

Prevent oxidation and reduce spoilage

Question 3

Increase oxygen

Answer 3

Keep colour

Prevent anaerobes growing

Question 4

Introduce other gasses

Answer 4

Colour and anti-microbial

Question 5

Removing gas

Answer 5

Chemical reactions
Fe-> O2 + H2) -> Fe(OH)3
1g of iron powder removes 300cm3

Physical Replacement
Ambient - atmosphere time of packaging
Equilibrates - food/drink after packaging
Impermeable packaging - once broken it eventually returns to ambient

Question 6

Chemical release of gas

Answer 6

Anti-microbial substances released as gas

Microbial gas releases

Question 7

Anti-microbial substances released as gas

Answer 7

Gas formed after package is closed
Sodium chlorite and citric acid are stable when dry

When exposed to water (vapour from food) react to form chlorine dioxide
Concentration inside packaging high enough to disinfect content but not enough to cause harm

Question 8

Microbial gas release

Answer 8

SO2 released from grapes

Susceptible to fungus Botrytis Cinerea

Calcium sulphite + Organic Acids -> Sulphur Dioxide