Food Packaging

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Question-and-answer flashcards covering key concepts from the lecture on food packaging materials, functions, sustainability, barrier properties, migration, shelf-life, recycling and modern technologies such as MAP.

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34 Terms

1
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What are the TWO fundamental purposes of food packaging?

To CONTAIN the product and to PROTECT the product.

2
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Why is packaging considered a "dilemma" in the food industry?

Because it extends shelf-life and reduces food waste, yet simultaneously creates large volumes of environmental waste.

3
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What are the 3 R’s of sustainable packaging?

Reduce, Reuse, Recycle.

4
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Which property of packaging is described by WVTR?

Water (moisture) Vapor Transmission Rate – the amount of water vapor that passes through a material per unit area per day.

5
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Give the unit normally used for WVTR.

grams of water / m² / day.

6
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In the WVTR equation (Q/AT = Pm ΔP / L), what does L represent?

The thickness of the packaging film or barrier.

7
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Define ‘migration’ in the context of food packaging.

The movement of substances (e.g., gases, water, additives) across the packaging barrier, either into or out of the food.

8
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What term is used when a packaging component moves INTO the food?

Leaching.

9
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Name four key gases or compounds whose migration must be controlled in food packs.

Oxygen, water vapor, ethylene, volatile aromas/oils.

10
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What is Bisphenol-A (BPA) and why is it controversial?

A plastic additive used in can linings and bottles; it can migrate into food and act as an endocrine disruptor, so it is restricted or banned in some markets.

11
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Which plastic recycling code corresponds to PET?

Code 1 inside the Mobius loop symbol.

12
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Why are aluminum beverage cans and coffee capsules marketed as ‘infinitely recyclable’?

Because aluminum can be melted and reused repeatedly with minimal loss of quality.

13
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Which country pioneered mandatory recycling of all plastic packaging in 1990?

Germany.

14
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Give TWO disadvantages of glass packaging.

It is heavy (high transport cost) and brittle/fragile.

15
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What is the main advantage of glass for food?

Chemical inertness – it does not react with or taint the product.

16
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What are ‘tamper-evident’ packages designed to do?

Show visible damage or change if someone has interfered with the product, increasing consumer safety.

17
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State ONE famous food/health incident that accelerated tamper-evident packaging.

The Tylenol (cyanide) poisoning case in the USA.

18
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Why do consumers often accept higher prices for convenience packs?

Because convenience (ease of use, portability, resealability) is valued more strongly than cost by many shoppers.

19
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What process is used to fabricate hollow plastic bottles such as water bottles?

Blow moulding (extrusion-blow or injection-blow).

20
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Name two common advantages of metal cans for food storage.

Excellent barrier to light/oxygen and very long shelf-life when correctly processed.

21
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What is a ‘tin-plate’ can?

A steel can coated with a thin layer of tin to prevent corrosion and protect acidic foods.

22
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Explain ‘modified atmosphere packaging’ (MAP).

Replacing the air in a food pack with a controlled gas mix (typically low O₂, elevated CO₂/N₂) to slow microbial growth and extend shelf-life.

23
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Why are potato-chip bags filled with nitrogen?

Nitrogen flush provides a cushion to prevent breakage and displaces oxygen to avoid rancidity.

24
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What is the primary packaging difference between brittle cookies and chocolate bars?

Cookies need rigid or sectioned packs to prevent breakage; chocolate mainly needs light- and moisture-barrier wraps.

25
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Name ONE additive often included inside meat MAP trays to inhibit microbes.

CO₂-absorbing/antimicrobial pads under the meat.

26
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Describe an accelerated shelf-life test.

Storing the product under elevated temperature or stress to speed up deterioration, then extrapolating to normal conditions.

27
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Which single acid CANNOT be stored safely in glass?

Hydrofluoric acid (HF).

28
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How did reducing glass beer-bottle weight from 260 g to 160 g help sustainability?

Lower raw-material use and lighter transport loads, reducing energy and emissions.

29
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List FOUR desirable features of an ‘ideal’ package (even though no package is truly ideal).

Good barrier, affordable, strong/stackable, non-toxic (plus visually appealing, resealable, printable, etc.).

30
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Why is recycling of mixed plastics difficult?

Different polymers have incompatible melting/processing temperatures and properties, and are not easily separated by simple sorting.

31
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What does a ‘child-resistant closure’ aim to achieve?

Make it difficult for young children to open hazardous products (medicines, chemicals), while remaining accessible to adults.

32
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Which packaging layer is called ‘secondary packaging’?

The grouping pack that surrounds multiple primary packs (e.g., corrugated carton holding 24 cans).

33
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Give ONE reason fruits and vegetables may be packed in breathable perforated films.

To allow respiration gases (O₂/CO₂) to exchange and prevent condensation or anaerobic spoilage.

34
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What Chinese invention (1st century AD) revolutionised printable food packaging?

Paper.