Introduction to Food Packaging Flashcards MCQ

Vocabulary practice flashcards covering fundamental concepts, materials, testing methods, carton styles, glass manufacturing, and metal container processes in food packaging.

Percentage of global packaging by weight represented by paper and paperboard

Up to $40\%$ by weight, making paper and paperboard the largest packaging material category.

Structural paper components of a corrugated box

Flat outer sheets called linerboard and a fluted, wave-shaped middle layer called corrugating medium.

Chemical additives used to give wet strength to sack kraft paper

Urea-formaldehyde and melamine-formaldehyde resins, which cross-link cellulose fibers during drying.

Paper grade produced by treating chemical pulp with a sulfuric acid bath

Vegetable parchment, where surface cellulose hydrolyzes and gelatinizes to close pores and provide high wet strength and grease resistance.

Dense, smooth, greaseproof paper produced via extensive supercalendering

Glassine.

Specialized paper containing slow-vaporizing chemical compounds to protect packaged metal parts from atmospheric corrosion

Vapor Phase Inhibitor (VPI) paper.

Paperboard grade made exclusively from 100% virgin bleached chemical pulp

Solid Bleached Board (SBB or SBS), valued for high purity and absence of off-odors in aroma-sensitive foods.

Paperboard grade constructed with grey recycled pulp inner plies and a bleached chemical pulp top liner

White Line Chipboard (WLC).

Folding carton style featuring closure flaps hinged on opposite panels

Reverse Tuck End (RTE) carton, which offers efficient nesting on printing sheets to minimize material waste.

Folding box style featuring a pre-glued base that snaps open automatically

Auto-lock bottom (crash bottom) box.

Finishing process using shaped metal dies, heat, and pressure to create a raised or recessed relief design on paperboard

Embossing.

Definition of glass according to the American Society for Testing and Materials (ASTM)

An inorganic product of fusion which has cooled to a rigid state without crystallizing.

Chemical composition of standard clear container glass (white flint)

Approximately $72\%\,\text{SiO}_2$, $12\%\,\text{CaO}$, and $12\%\,\text{Na}_2\text{O}$.

Color additive and melting condition required to give glass UV-protective properties

Iron oxide melted under strongly reducing conditions with carbon, producing amber glass.

Term for crushed recycled glass added to raw furnace batches to lower melting energy

Cullet.

Cylindrical drop of molten glass extruded and cut at 1100 °C to form a single container

Gob.

Maximum allowable temperature differentials to prevent thermal shock failure in glass container processing

Warm-up differentials should not exceed $65\,^\circ\text{C}$, while cool-down differentials should not exceed $40\,^\circ\text{C}$.

Functions and materials of hot-end and cold-end glass surface coatings

Hot-end coating applies tin oxide or titanium oxide to protect against surface damage and maintain strength; cold-end coating applies polyethylene or polyester wax lubricants after annealing to enable smooth conveyor line flow.

Classification of glass defects that directly endanger consumer safety or prevent packaging functionality

Critical defects (such as cracks, glass spikes, and foreign body contamination).

Steel-based packaging substrate coated electrolytically with chromium and chromium oxide

Tin-Free Steel (TFS) or Electrolytic Chromium-Coated Steel.

Full name and key feature of the DWI process in metal beverage container production

Drawn and Wall-Ironed (DWI), a process where the body wall is thinned by ironing to conserve material while keeping a seamless bottom.

Thermal process passing filled cans through a steam chamber at 90 °C before double seaming

Exhausting, which removes entrapped air, increases initial product temperature, and establishes an internal vacuum of $10\text{--}20\,\text{in.Hg}$ ($70\text{--}140\,\text{kPa}$).

Five-layer hermetic mechanical joint formed between the can end curl and body flange

Double seam.

Legal safety threshold for tin concentration in food to prevent gastrointestinal irritation

$200\,\text{mg/kg}$.

Cause of blue-black or brown inner cosmetic marks in canned protein-rich foods

Sulphur staining, which occurs when volatile sulfur compounds from foods (e.g., peas, corn, meat) react with exposed iron during retorting to form dark iron sulfide.

Most widely used internal lacquer formulation for meat, fish, vegetable, and fruit cans

Epoxy-phenolic lacquer.