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Food Packaging Exam
| Name six functions of food packaging. | Contain, Protect, Preserve, Transport, Inform, Sell |
| Packaging has both ______ function and ______ function. | technical, marketing |
| Name three technical functions of food packaging. | Contain, Protect, Preserve, Store, Dispense |
| Name three marketing functions of food packaging. | Communicate, Display, Inform, Sell, Promote |
| Define permeation. | The interaction between food stuffs and the environment. |
| Define migration. | Movement of packaging material into food stuffs. |
| Define absorption. | Movement of foodstuffs into packaging material. |
| Movement of oxygen into the food product is an example of _____. | permeation |
| Off flavors in the product may be a result of _____. | migration |
| Loss of aroma intensity and damage to the package are examples resulting from _____. | absorption |
| Define primary packaging. | Packaging which comes in direct contact with the food. |
| Define secondary packaging. | An outer container which holds primary container. |
| Define tertiary packaging. | A group of several secondary units together which can be utilized for shipping. |
| Name three factors which contribute to food deterioration. | Reaction with oxygen/light; Time; Physical abuse; Inappropriate temperatures; Microorganisms |
| Name three intrinsic factors which influence microbial growth. | Nutrients, aw, pH, redox potential |
| Name thee extrinsic factors which influence microbial growth. | Temperature, relative humidty, atmosphere |
| What measures are involved in shelf life analysis? | Microbiological, Physical, Chemical, Organoleptic (sensory) qualities |
| Most spoilage bacteria grow at a minimum aw of ____. | 0.9 |
| Most spoilage molds grow at a minimum aw of ____. | 0.8 |
| Name four conditions leading to food decay. | External, Product, Biochemical/Chemical, Microbial |
| _____ can cause lipid oxidation, vitamin destruction, and protein loss. | Oxygen |
| _____ can cause nutritional loss, organoleptic changes, and browning reactions. | Moisture |
| _____ can cause oxidation, rancidity, vitamin destruction, and protein changes. | Light |
| Food products are protected from microorganisms by _____. | Hermetic containment |
| _____ is the cheapest packaging material. | Metalized laminate |
| _____ is the most expensive packaging material. | Glass |
| Name three advantages of glass. | Chemically inert, recyclable, impermeable to gas and moisture, product display, can be heat sterilized |
| Name three disadvantages of glass. | Break with rapid temperature change, fragile, heavy, breakage can cause splinters in food, energy demanding |
| What constitutes a metal can? | Baseplate steel coated with chromium and chromium oxide, then an organic coating compatible with food. |
| Passivation | Use of a light coat of protective material to create a shell against corrosion. |
| Name three advantages of metal cans. | Rapid heating and cooling possible, light weight, not subjec to breakage, recyclable, cheap |
| What is the major disadvantage of metal cans? | Contents cannot be seen by the consumer. |
| ____ protects the food and can from reaction. | Laquer |
| ____ protects steel from attack by the product. | Inside tin |
| ____ allows tin and steel to adhere. | Tin-steel alloy |
| ____ provides strength to the can. | Steel |
| ____ protects steel from moisture and air. | Outside tin |
| ____ protects the can from moisture and air. | Coating |
| ____-piece cans are generally food cans. | Three |
| ____-piece cans are generally soda cans. | Two |
| The double seam is formed by _____ operation rolls. | two |
| In _____ seaming, the flange end of the can is interlocked with the flange end of the lid and ironed to form seal. | double |
| Plastic | An organic material that has the ability to flow into a desired shape when heat and pressure are applied to retain that shape when they are withdrawn. |
| What components constitute a plastic? | Plasticizers, fillers, pigments, other additives. |
| The binder in plastics is the actual _____. | polymer |
| What are three advantages of plastics? | Light weight, strong, consumer preference, wide variety of properties |
| What are three disadvantages of plastics? | Flavor scalping, expensive, environmental and health issues |
| Name the three plastic homopolymers. | Ethylene, Propylene, Styrene |
| T or F: PET is an example of a homopolymer. | False |
| Thermoplastic | Plastics that soften as they are heated and will eventually melt. |
| Thermoset | Plastics that set with heat and are non thermoreversible; not used in food packaging |
| Which six resins account for almost 97% of all plastic used in packaging? | PET, HDPE, LDPE, PVC, PP, PS |
| Yogurt containers and ketchup bottles are examples of products packed in ____ plastic. | PP |
| What are the layers in multi-layer packaging? | Polypropylene, adhesive, PVDC or EVOH |
| What are three advantages of multi-layer packaging? | Excellent oxygen barrier, microwavable, easy to heat seal or double seam, retortable |
| What are three disadvantages of multi-layer packaging? | High cost, not ovenable, environmental issues, EVOH needs to be protected from moisture |
| What are the three types of plastic manufacturing processing? | Injection molding, Blow molding, Thermoforming |
| _____ is the most cost efficient plastic processing. | Thermoforming |
| T or F: Thermoforming allows packages to be immediately filled at any temperature. | True |
| What are three disadvantages of thermoforming? | Makes item seem cheap, generates waste in production process, less attractive package |
| Thermoforming | Container is formed by pulling a vacuum or stretching a sheet of plastic over a mold. |
| Name three properties of flexible films. | Low cost, good moisture and gas barrier properties, heat sealable, add little weight to product, waste little space during storage |
| T or F: Flexible packaging offer the same advantages as plastic, metal, and paper by maximizing barrier properties. | True |
| Name the four types of paper packaging. | Kraft, Bleached, Greaseproof, Glassine |
| ____ paper is strong and used for paper sacks such as flour. | Sulphate |
| ____ paper is weak and used for grocery bags and sweets wrappers. | Sulphite |
| Greaseproof paper is ______ paper made resistant to oils and fats. | sulphite |
| ____ paper is greaseproof sulphite paper which is given high gloss for resistance to water when dry. | Glassine |
| ____ paper is a soft paper used to protect fruits against dust and bruising. | Tissue |
| ____ paper is used for bread wrappers and cereal carton linings. | Wax |
| Put the following in order from weakest to strongest: fiberboard, paper, paperboard | Paper, paperboard, fiberboard |
| What are the five indices of failure when selecting a suitable packaging material? | 1. Moisture gain resulting in loss of crispiness 2. Lipid oxidation resulting in rancidity 3. Loss of vitamins 4. Breakage 5. Loss of aroma |
| _____ is traditionally used for a cereal box, and _____ is traditionally used for the liner. | Fiberboard, glassine |
| ____ is required to obtain a correct packaging material that has the required water vapor barrier. | Water activity |
| Cereals containing dried fruit or nuts are considered to be a _____ food. | multidomain |
| ____ fats are required for lipid oxidation, which cereals have high content of. | Unsaturated |
| ____ is almost never rate limiting for cereals. | Oxygen |
| T or F: Vitamins in cereal will not be lost if eaten in 6 month shelf-life. | True |
| T or F: Scalding of fruit flavor cereal is less significant with HDPE liner. | False |
| Fried snack foods packaging material usually has a _____ structure. | multilayer |
| Rancidity, crispiness, and deterioration are all concerns with ____ foods. | fried snack |
| ____ doughs are low in fat, high in water, and receive a single stage mix in production. | Hard |
| ____ doughs are high in fat, low in water, high in sugar, and have a two stage mix in production. | Short |
| ____ films are a popular packaging material for cookies. | OPP |
| Indices of failure for ____ products include loss of crispiness, rancidity, and fat bloom. | Cookies, biscuits, crackers |
| T or F: The term candy does not include chocolate. | True |
| Confection | Any sweet product manufactured from sugar and other ingredients. |
| T or F: Shelf life of candy is mostly based off appearance, taste, and texture rather than safety. | True |
| Graining | Sugar recrystallization; can be internal or external. |
| ____ can cause candy to stick together if not individually wrapped. | Graining |
| Bright colored candies usually use a package which is a complete barrier to ____. | light |
| Candy packaging materials are chosen by the ____ of the confectionary. | water activity |
| What are the key processes during post-harvest life of a horticultural product? | Respiration, transpiration, ethylene production, maturity |
| Respiration | Involves the oxidation of energy-rich organic substrates normally present in cells with production of ATP and heat. |
| Name three external factors which affect respiration. | Mechanical damage, temperature, atmosphere composition, physical barriers |
| Transpiration | Loss of water as a vapor from the product's area exposed to the air. |
| What three internal factors does transpiration depend on? | Species and variety, type of tissue, integrity/sanitary product condition |
| Modified Atmosphere Packaging (MAP) | A form of packaging involving the removal of air from a pack and replacement with a mixture of gases |
| Name three advantages of MAP. | Reduces respiration rate, reduces ethylene action, delays ripening and senescence, increases a product's shelf life |
| What is the mixture of gases typically used in MAP for horticultural products? | 2-5% O2, 8-12% CO2 |
| What three factors affect MAP in horticultural products? | Resistance to diffusion, respiration, temperatures |
| ____ modified atmosphere relies on the respiration of the produce and gas permeability of the film. | Passive |
| ____ modified atmosphere involves gas flushing and gas scavenging technology. | Active |
| Name three disadvantages of MAP. | Initiates anaerobic respiration, undesirable odors and flavor, physiological disorder |
| T of F: Incorrectly selected MAP conditions can shorten the shelf life of a product. | True |
| What three factors determine the color of fresh meat products? | Myoglobin concentration, morphology of muscle, quality attributes such as tenderness/juiciness/flavor |
| ___ in MAP for meat functions to inhibit the growth of spoilage bacteria. | Carbon dioxide |
| ___ in MAP for meat functions as an inert filler and prevent pack collapse. | Nitrogen |
| ___ in MAP for meat functions to maintain the muscle pigment myoglobin as oxymyoglobin. | Oxygen |
| T or F: High oxygen levels favor oxidation of oxymyoglobin to metmyoglobin. | False |
| T or F: High oxygen levels within MAP also promote oxidation muscle lipids over time and effects negatively on fresh meat color. | True |
| ____ gas is highly soluble in both muscle and fat tissues. | Carbon dioxide |
| T or F: Initial atmosphere in a meat package should contain 20% higher concentration of carbon dioxide to maintain equilibrium after inhibition of spoilage bacteria. | True |
| The volume of pack atmosphere should be about ____ times the volume of the product. | three |
| T or F: Carbon monoxide is only included in MAP packages of >1%. | False |
| ____ combines with Mb to form a bright cherry red pigment from carboxymyoglobin. | Carbon monoxide |
| Name the three main types of modified atmosphere for meat products. | Vacuum packaging, High O2 MAP, Low O2 MAP |
| ____ is the most common method of modifying internal environment of a meat package. | Vacuum packaging |
| Vacuum packaging can cause meat to become ____ in color because microorganisms use up all the O2 and product CO2. | purple |
| What is the pH range of poultry?` | 5.6-6.4 |
| Name three factors which affect poultry shelf life. | Number/types of spoilage microorganisms, storage temperature, muscle pH, packaging material, gaseous environment |
| T or F: Poultry appearance is determined by amount of oxygen present. | False |
| What are the spoilage bacteria for poultry? | Pseudomonas, Achromobacter |
| What are the pathogenic bacteria for poultry? | Salmonella, Staphlococcus, Clostridium perfringens |
| Name three packaging methods for poultry. | Vacuum packaging, MAP, MAP with controlled-release CIO2 sachets to control bacterial growth |
| Active packaging | Progressively modifies the packaging environment by active compounds that scavenge oxygen and/or generate ethanol/carbon dioxide. |
| Antimicrobial packaging | Releases antimicrobial compounds onto the food surface. |
| ____ films are normally used for poultry packaging. | PETE |
| Name the challenge associated with seafood packaging. | High water content and neutral favor bacterial growth and enzymes which cause deterioration, resulting in unpleasant odor. |
| Keep fish fresh by maintaining a temperature of ____ degrees. | 0 |
| Fish have both _____ and _____ microorganisms. | aerobic, anaerobic |
| Name three spoilage challenges associated with seafood. | High water activity, high pH, autolytic enzymes, high amount of unsaturated fatty acids |
| A proportion of CO2 between ____ percent is effective for inhibition of aerobic bacteria. | 20-50 |
| Name three deterioration mechanisms of milk. | Microorganisms, light leading to flavor/vitamin loss, oxygen leading to off flavors, shelf life (limiting factor) |
| ___ to ___ nm wavelength light can lead to off-flavors a nutrient destruction in dairy products. | 400, 550 |
| T or F: Geobacillus stearothermophilus has a high survival potential in dairy products and can form spores. | True |
| ______ is a highly heat-resistant spore former which can cause problems even in UHT processing of dairy. | Bacillus sporothermodurans |
| Name the layers of packaging material for UHT milk. | outer polyethylene, ink, paper, polyethylene, aluminum foil, inner polyethylene (oxidized), inner polyethylene (nonoxidized) |
| Name two deterioration mechanisms of yogurt. | oxygen, light |
| What are three parameters for stability in cheeses? | pH, water activity, light, oxygen |
| What microorganisms are associated with cheese spoilage? | Listeria monocytogenes, Staphlococcus aureus |
| ____ is responsible for off-flavors in powdered milk. | Lipid peroxidation |
| T of F: The browning of powdered milk is enzymatic browning. | False |
| Name three packaging materials for powdered milk. | Metal cans, laminates (LDPE or PET) fiber cans |
| Staling | Occurs due to retrogradation of amylopectin and incorporation of water molecules into crystallites. |
| T or F: Use of oxygen absorbing sachets can result in commercially worthwhile increases in shelf life of baked products provided that the packaging is oxygen impermeable and packages are well sealed. | True |
| ____ is major issue with baked products. | Mold |
| One major defect of confectioneries is the ____ of sugar. | crystallization |
| T or F: Sticky candy results from candy with a water activity that is greater than the atmosphere. | False |
| Candy packages function as a barrier to _____. | moisture |
| Candy bags are normally made out of ____ or ____. | RCF, polyolefin |
| Fat bloom | Occurs with chocolate when temperature oscillates just below the melting point. |
| Sugar bloom | A layer of sugar crystals on the surface; caused by exposing surface to high humidity/moisture. |
| ____ and ____ rancidity are flavor defects of chocolate. | Oxidative, lipolytic |
Created by:
goberoi