Food Packaging Moisture Control Quiz

Water movement through a packaging film based on a difference in water vapor pressure between the outside and inside of the package.

The rate of moisture permeation depends on the type of film, its thickness, its area, the difference in pressure between outside and inside, and temperature.

The process by which the food absorbs or loses moisture based on its own properties and the water vapor partial pressure in the package.

Properties of the food determine how much moisture it can hold, and temperature influences the rate of moisture exchange.

The water vapor partial pressure inside the package is a critical factor in determining the moisture content of the food.

Assumption 1: Headspace is small, Assumption 2: Little resistance to moisture transfer in headspace, Assumption 3: Negligible resistance to moisture diffusion in food, Assumption 4: Food moisture is in equilibrium with package, Assumption 5: Outside environment is constant.

This concept assumes that the headspace is small, meaning the resistance to moisture transfer is low and the moisture distribution within the food is even.

The food's water content is determined by the water vapor pressure in the package, and this relationship is assumed to be straightforward.

The movement of oxygen through the packaging film, free space within the package, and into the food itself.

The process where oxygen reacts with food components, leading to changes like color, flavor, and texture.

The rate at which oxygen moves across the film depends on factors like film type, thickness, area, and pressure difference.

The rate of food oxidation is influenced by factors such as the type of food, its weight, oxygen concentration, temperature, and water activity.

The assumption that the oxygen permeation rate in a package can be modeled as a constant flow over time.

The assumption that the free space inside the package allows for uniform distribution of oxygen at any given time.

The simplification that the food itself allows for uniform distribution of oxygen at any given time.

The assumption that the oxygen concentration in the food is equal to the oxygen concentration in the package headspace, simplifying the analysis.

The maximum moisture content (dry basis) the fruit bar can have while maintaining desired quality. Beyond this point, the bar becomes too soft and susceptible to microbial growth.

A measure of the water vapor pressure in the air relative to the vapor pressure of pure water at the same temperature. It indicates the air's capacity to hold moisture.

A graphical representation that shows the relationship between the moisture content of a product and its water activity (aw) at a specific temperature.

The ratio of the partial vapor pressure of water in the product to the vapor pressure of pure water at the same temperature.

The rate at which water vapor permeates through the packaging material at a given temperature and driving force. It's usually expressed in grams of water per square meter of film per day per kilopascal of water vapor pressure difference.

The time it takes for the product to reach its moisture content limit and become unacceptable. It's a measure of the product's stability and quality.

A measure of the vapor pressure difference between the fruit bar and the surrounding air. It's the driving force for water vapor movement into or out of the fruit bar.

The thickness of the packaging material. It plays a significant role in the overall water permeability of the package.

The process by which a material absorbs or loses moisture, depending on the relative humidity in the environment.

The rate at which oxygen diffuses through the package headspace, which is the air space between the food and the packaging.

The amount of oxygen that dissolves in the food, influencing the rate of oxidation.

A measure of how much water is available for chemical reactions in the food, affecting the rate of oxidation.

The use of a specific mathematical equation to represent the rate of oxygen permeation through the packaging film, assuming steady-state conditions.

Oxygen's movement through a packaging material driven by a difference in oxygen partial pressures.

Maximum amount of oxygen a food can absorb before it becomes unacceptable.

A state where oxygen permeation rate into a package is constant over time.

The time it takes for oxygen to fully permeate through a given package.

The amount of oxygen that is absorbed and reacted by the food over time.

The difference in oxygen pressure between the outside and inside of the package.

The area of packaging material that is exposed to oxygen.