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FN2232 > topic 18 > Flashcards

topic 18 Flashcards

Food Packaging and Preservation

1
Q

why we need food packing

A

u Enables transportation and storage, convenience
u Reduce food waste
u Functionality
u Environmental concerns
u Applications for military and space

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1
Q

how could food packaging help protect the food?

A

Chemical, biological, physical
Tamper resistant
Increases shelf life (oxygen, light, moisture barriers

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2
Q

what is smart packaging?

A
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3
Q

how could smart packaging help most?

A

when we need a food recall

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4
Q

what is MAP

A

modified atmosphere packaging

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5
Q

how could MAP help with food preserve?

A

Reduce oxygen and increased CO2 and N2, remove air and replace(Gas barrier materials),
Gaseous environment changed to slow respiration, reduce microbial spoilage, enzymatic reactions, oxidation

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6
Q

MAP has 2 kinds, High gas permeable (respiring) or low gas permeable, yes or no

A

yes

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7
Q

vacuum packing is good for preserve meat, why?

A

hermetically heat sealed, O2 less than 1%, the pigment-myoglobin won’t change color

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8
Q

containment of packaging

A
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9
Q

regulation of food packaging in Canada-FDR Division 23, Food Packaging Materials

A

No person shall sell any food in a package that may yield to its contents any substance that may be injurious to the health of a consumer of the food.

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10
Q

who takes the responsibility of safety?

A

food seller, Does not fall under food additives; not subject to premarket clearance (except infant formula and novel food)

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11
Q

packaging materials

A

plastic, glass, paper and paperboard, metal, combined, Edible films and Coatings

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12
Q

what should we consider when we choose the packaging materials?

A

1.Consider food quality (flavour),
2.food processing methods,
3.consumer
wants,
4.cost,
5. environmental impact

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13
Q

what is plastics chemically?

A

organic polymers, it has Variable chemical compositions, fabrication processes, Various shapes, rigidity

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14
Q

what is the most common plastic?

A

PE: polyethylene

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15
Q

what is BPA?

A

Bisphenol A, evidence is not clear, but most products have removed

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16
Q

what is a biobased plastic?

A

Renewable, biodegradable (cornstarch, sugar beets)

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17
Q

good things of a glass packaging

A
  1. chemically insert(stable)
  2. recyclable
  3. clear and have many shapes
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18
Q

bad things of a glass packaging

A

heavy, breakable, expensive

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19
Q

where do we use paper/paperboard as packaging?

A

Milk cartons, bags, corrugated boxes, cereal boxes

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20
Q

how is paper made?

A

Cellulose fibres derived from wood

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21
Q

good things as a paper packaging

A

Can be treated, laminated, coated for barrier, heat properties

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22
Q

examples of metal packagings

A

Aluminum, aluminum foil, tin-free steel

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23
Q

good things of a metal packaging

A

Lightweight, resistant to corrosion, recyclable

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24
Q

what consists a combined food packaging material, e.g: tuna bag

A

Polyester (strength)(outside), aluminum foil (barrier),
polyolefin (heat seal)(inner), all laminated together with adhesives

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25
Q

good things of a combined food packaging

A

Thin and permits sterilizing temps more quickly than canning so product is fresher and firmer

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26
Q

what are edible films and coatings?

A

Starches, gums, gluten, soy protein, casein, waxes

27
Q

could Edible films and Coatings replace non-edible packagings?

A

NO

28
Q

good things of a edible food coating

A

Inhibit moisture migration, aromas, lipids, Act as antimicrobials, antioxidants, flavour

29
Q

how plastic packagings could do bad to environment?

A

Plastic and microplastics (<5mm) infiltrating zooplankton and other marine life

30
Q

strategies for waste management

A

reduction, elimination, lighter, reusable, recycling, incineration, pay, this Success depends on government, industry, public support

31
Q

what is a food spoilage?

A

Inedible, hazardous due to chemical changes, Growth of microorganisms, enzymes, oxidation, mechanical damage, pests

32
Q

10 food preservation techniques

A
  1. cold storage
  2. freezing
  3. pasteurization
  4. canning
  5. MATS
    6.Drying
  6. Freeze drying
  7. preservations
  8. irradiation
  9. HPP
33
Q

good things for a cold storage?

A

u Unfavourable to the growth of microorganisms
u Chilling can extend shelf life
u Slows enzyme activity
u Can be precooked or minimal processed
u Refrigeration ~3°C
u In combination with other methods such as atmosphere, packaging, preservation, etc.

34
Q

what’s a range for a refrigeration?

A

~3°C

35
Q

example of a cold storage: Sous Vide Considered extended shelf life

A

Sous Vide
‘Under vacuum’, Slow, controlled cooking of foods in sealed, vacuumed package Followed by quick chilling and refrigeration

36
Q

the temperature of a freezing

A

About -18°C

37
Q

what kind of food should use freezing?

A

Seafood, poultry, meat, vegetables, fruits, baked goods, prepared foods

38
Q

what is the effect of the size of the container and freeze time?

A

Large containers – longer freeze time
Small containers – shorter freezing time

39
Q

how would the freezing time effect the food?

A

longer freezing time=larger ice crystal=break food structure

40
Q

good thing of a freezing

A

Much longer preservation than cold storage
High retention of flavour and nutritive value

41
Q

what’s the requirment of the containers for a freezing process?

A

pliable, airtight, microwave or heat safe

42
Q

different freezing methods and ice crystals

A

slow
fast
cryogenic

43
Q

should we blanching before freezing?

A
  1. Blanching inactivates enzymes prior to freezing which could normally have deleterious effects
  2. but Prevents browning, destroys pigments, prevents unpleasant
    flavours/odors
  3. Shrinks vegetable tissue to pack more easily, expelling air to reduce
    oxidation, decreases microorganisms
44
Q

why should we use acid with fruits other than blanching?

A

Fruits can be mushy after blanching, instead use acids

45
Q

how to deal with the freezer burn?

A

packaging

45
Q

what is freezer burn?

A

Loss of moisture through sublimation
Dehydration of food
Change of texture, discolouration, off flavour

45
Q

what is D value in the Sterilization (Aseptic) chart

A

D-value indicates time required at a certain temperature to kill 90% of
microbe or reducing by 1 log

46
Q

what controls the D-value?

A

D-value depends on microbe species

47
Q

what is the Z value in chart?

A

Z-value is the change in temperature needed to alter D-value by 1 log

48
Q

would pasteurzation achieve 100% sterility?

A

no

49
Q

what is log reduction?

A
50
Q

safety treatment for acidic food when canning

A

boiling water is fine 100

51
Q

safety treatment for low acid food

A

water temperature must be above 100(pressure canning)

52
Q

what is retort in canning process

A

Can agitate or rotate to speed heat penetration

53
Q

what is MATS in food packaging?

A

Microwave Assisted Thermal Sterilization

54
Q

good things of MATS

A

Steam and microwave to rapidly sterilize food
Better organoleptic properties
Reduce the need for added sugar/salt to hide

55
Q

drying as a food preservation

A

Removal of moisture (<30% moisture) – sun, oven, air, etc
inhibits microorganism growth

56
Q

what is freeze drying

A

Rapid Freezing, sublimation drying (low pressure vacuum and mild heat),
desorption (secondary drying at a higher temperature)
Contains 1-4% moisture
Organoleptic properties preserved well
Light weight and shelf stable

56
Q

what is osmotic drying?Craisins

A

strong syrup draws water out of food and then food is dried with air

57
Q

Preservatives

A

Acids(pickling), Sugar, Salt and spices

58
Q

Irradiation

A

‘Cold pasteurization’,WHO has concluded safety, Not enough energy in ionizing radiation to split atoms, therefore not radioactive

59
Q

what is the mechanism of irradiation

A

Exposed to ionizing radiation to reduce microorganisms, destroy pathogens, extend shelf life, reduce insect infestation, Removes an electron to form an ion breaking DNA and killing microbe

60
Q

is irradiation radioactive?

A

NO, Not enough energy in ionizing radiation to split atoms, therefore not radioactive

61
Q

good things of irritation

A

Preserves organoleptic properties
u Label ‘treated with radiation’ or ‘treated by irradiation’

62
Q

what is HPP?

A

High Pressure Processing, use extremely high pressure kills microbes

FN2232 (13 decks)

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