Food Packaging (FTECH 264) - Active Packaging Trends
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Questions and Answers

What is aseptic packaging?

Aseptic packaging involves sterilizing a food product by exposing it to high temperatures prior to packaging.

Which materials are mainly used in aseptic packaging?

  • Glass
  • Metal film (correct)
  • Cardboard
  • Polyethylene (correct)

    • Aseptic packaging can extend shelf life by up to 6 months without refrigeration.

    True

    What is the main disadvantage of retort packaging?

    <p>Several trials may be needed to determine the retorting temperature without damaging the packaged good.</p> Signup and view all the answers

    What do NFC tags and QR codes in packaging help consumers with?

    <p>They provide more information about the food product, such as ingredients and nutritional information.</p> Signup and view all the answers

    Which trend is seen in global packaging market regarding consumer preferences?

    <p>Transparent packages with clear labeling</p> Signup and view all the answers

    Easier portability of goods has no impact on consumer demands in the food industry.

    <p>False</p> Signup and view all the answers

    What is a major advantage of bioplastics?

    <p>They are eco-friendly.</p> Signup and view all the answers

    What is Polylactic Acid (PLA) primarily made from?

    <p>Fermentation of naturally occurring materials such as corn or sugarcane.</p> Signup and view all the answers

    Match the following bioplastic types with their characteristics:

    <p>Aliphatic Polyesters = Made from naturally occurring compounds; used for beverage packaging Polylactic Acid (PLA) = Made from corn or sugarcane; recyclable and degradable Polylactic aliphatic copolymer (CPLA) = Formed by combining D/L-lactide and aliphatic polyesters Polysaccharide-Based Biodegradable Polymer = Made from polysaccharides like starch; accelerated decomposition with enzymes</p> Signup and view all the answers

    What are the active properties of active packaging?

    <p>Containing and protecting the product</p> Signup and view all the answers

    What is the main aim of scavenger systems in food packaging?

    <p>To improve shelf life and reduce spoilage.</p> Signup and view all the answers

    The three types of scavengers are oxygen, __________, and moisture.

    <p>ethylene</p> Signup and view all the answers

    What is one key feature of ethylene scavenger systems?

    <p>To delay the ripening of packaged fruits and vegetables.</p> Signup and view all the answers

    Moisture scavengers are only used in dry packaging.

    <p>False</p> Signup and view all the answers

    Which of the following are used as antioxidant releasers in packaging?

    <p>Butylated Hydroxyanisole (BHA)</p> Signup and view all the answers

    What does MAP stand for in food packaging?

    <p>Modified Atmosphere Packaging</p> Signup and view all the answers

    Which gases are commonly used in Modified Atmosphere Packaging?

    <p>Carbon dioxide</p> Signup and view all the answers

    What is a disadvantage of using Modified Atmosphere Packaging?

    <p>It requires specialized packaging materials and equipment.</p> Signup and view all the answers

    Vacuum packaging is a recent development compared to MAP.

    <p>False</p> Signup and view all the answers

    Intelligent packaging involves packaging that can __________ changes in the product or environment.

    <p>detect</p> Signup and view all the answers

    What is the purpose of using Time-Temperature Indicators (TTIs) in intelligent packaging?

    <p>To monitor the freshness of the product</p> Signup and view all the answers

    Study Notes

    Technological Advancements in Food Packaging

    Active Packaging

    • Active packaging enhances the preservation and protection of food beyond basic containment.
    • This packaging modifies intrinsic components to interact with the food product, packaging material, and environment.
    • Functions include gas absorbents or emitters to control internal packaging conditions and the integration of antimicrobial agents.

    Scavenger (Absorber) Systems

    • Scavengers improve shelf life and minimize spoilage by removing impurities.
    • Three primary types of scavengers:
      • Oxygen scavengers reduce excess oxygen in packaging, crucial for oxygen-sensitive foods such as meat and snacks.
      • Ethylene scavengers delay ripening in fruits and vegetables; commonly use potassium permanganate.
      • Moisture scavengers mitigate spoilage from humidity, using desiccants like silica gel.

    Modified Atmosphere Packaging (MAP)

    • MAP alters the internal gas composition within packages, preserving products without affecting taste or nutritional value.
    • Common gases used in MAP include nitrogen, carbon dioxide, and oxygen.
    • Benefits include extending shelf life, and it minimizes the need for preservatives.
    • Disadvantages include the requirement for specialized materials and equipment, leading to higher costs.

    Advantages of MAP

    • Transparency in packaging allows consumers to view products easily.
    • Sliced items are easier to separate compared to frozen products.
    • Long-distance transport of fresh produce is feasible without altering quality.

    Disadvantages of MAP

    • Requires accurate sealing to maintain gas mixtures.
    • Selection of preservation gases demands extensive trials.
    • Specialized equipment and personnel drive up costs.

    Vacuum Packaging

    • Involves complete air removal from packages, maintaining product volume.
    • Was a common MAP method until internal gas alterations were adopted.

    Intelligent Packaging

    • Capable of detecting changes in product characteristics or atmospheric conditions.
    • Incorporates biosensors, temperature regulators, and ripeness monitors.
    • Combines active and intelligent packaging functionalities, emphasizing feedback mechanisms.

    Time-Temperature Indicators (TTIs)

    • TTIs monitor temperature changes and indicate irreversible physical changes in products, helping assess freshness.

    Thermochromic Ink Technology

    • Sensors embedded in packaging change color when products reach desired states for consumption, indicating safety.

    Aseptic Packaging

    • Sterilizes food at high temperatures before packaging, preventing deterioration.
    • Multi-layer materials create barriers to moisture, light, and oxygen.
    • Extends shelf life for items like soups and juices by up to six months without refrigeration; removes the need for preservatives.### Retort Packaging
    • High temperatures used to sterilize food after packaging, typically in metal cans or pouches.
    • Commonly packaged items include nkulenu palmnut soup base and canned tuna flakes.
    • Challenges include conducting multiple trials to find optimal retorting temperatures to avoid product damage.
    • Transparent Packaging: Increasing consumer preference for transparent containers to easily see products, driven by health consciousness and a desire for transparency in food contents.
    • Technology Integration: Technological advancements in packaging enhance food preservation and introduce innovative materials; features include active and intelligent packaging with QR codes and NFC tags for consumer information.
    • Portability: Growing demand for user-friendly packaging that is easy to hold and use on-the-go reflects the fast-paced lifestyle of consumers.
    • Sustainability: Consumers prefer sustainably packaged products, prompting companies to adopt recyclable or reusable materials while moving away from single-use plastics.

    Bioplastics

    • Emerging new generation of packaging materials aimed at reducing environmental impact from conventional plastics.
    • Bioplastics are compostable and can be added to food waste for easy disposal.

    Advantages of Bioplastics

    • Eco-friendly, as they do not harm the environment in production, usage, or disposal.
    • Require less energy to produce compared to traditional plastics.
    • Cost-effective, leading to increased manufacturer adoption.

    Examples of Bioplastics

    • Aliphatic Polyesters: Derived from natural compounds, used for beverage packaging, and decompose to yield carbon dioxide and water.
    • Polylactic Acid (PLA): Made from fermented materials like corn or sugarcane, recyclable and degradable but highly water-soluble.
    • CPLA (Polylactic Aliphatic Copolymer): Combines lactide with aliphatic polyesters, varying hardness depending on composition ratios, decomposes rapidly, and eco-friendly when burned.
    • Polysaccharide-Based Biodegradable Polymers: Made from starch, cellulose, and chitin, often combined with conventional plastics, and decomposition accelerated by enzymes.

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    5. Technological advancement in Food Packaging (Emerging Trends).pptx

    Description

    Explore the technological advancements in food packaging, particularly in the realm of active packaging. This quiz covers emerging trends that enhance the functionality of packaging beyond mere containment and protection of products. Test your knowledge and understanding of these innovations in food technology.

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