Topic 2: Part E Flashcards
Main purpose of food packaging
used to slow food deterioration by offering protection from physical, chemical and biological factors
Common food packaging materials include..
glass, paper, plastic (thermoplastic) and metal
The type of packaging used is often dependent on the..
food to be packaged
Having no oxygen in food packaging prevents..
oxidative reactions in foods
Examples of Modified Atmospheric Packaging (MAP)
bagged salads, vacuum packaged deli meats, fresh pasta.
Modified Atmospheric Packaging (MAP)
food is packaged in wrap that oxygen cannot permeate.
Benefits of removing oxygen
- slows ripening
- prevents colour change
- reduces mould and bacterial growth
- prevents lipid rancidity
- slows the breakdown of vitamins
- slows the enzymes that produce ‘off’ flavours and aromas
Edible films
coatings that are applied to foods that provide a benefit to the food and can be consumed by the end user.
Chitosan
sugar form the outer skeleton on shellfish that helps preserve fruits/veggies
Intelligent packaging
interacts with the external or internal environment of the package. sensors on package letting use know what’s happening in the package
Active packaging
cannot only sense changes within a product like intelligent packaging, however can also correct the change. controls moisture, oxygen levels
Food packaging contributes significantly to ..
municipal waste in both Canada and the United States
Recycling
manufacturers.food processors using packaging materials that are recyclable, and then consumers recycling the packaging
The challenge for food processes manufacturers is too..
balance these methods with consumers demand for convenience and cost
Methods to reduce this impact include:
- source reduction
- composting food scraps created by processing
- using biodegradable packaging
- recycling
