Food Packaging Practice Test: Modern Packaging Techniques — Flashcards

Topics include: Food active packaging, intelligent packaging systems, modified and controlled packaging techniques.

Active food packaging is a concept that aims to extend a product's shelf life. Some examples of active food packaging include:
Antimicrobial packaging: Reduces, inhibits, or delays the growth of pathogenic microorganisms in packaged food and packaging materials.
Oxygen scavengers: Absorb oxygen to remove it from the packaging and extend the shelf life of food products.
CO2 emitters: Actively produce and release carbon dioxide within the package to inhibit spoilage and control harmful microorganisms.
Modified atmosphere: Alters the composition of the air surrounding the food product to extend its shelf life and retain its texture and color.
Active emissive packaging: Uses active systems (ethanol emitters) to improve the food quality and extend the shelf life of perishable bakery products.
Nanomaterials: Frequently employed to improve the properties of food packaging due to their antibacterial, UV protection, and oxidation prevention properties.
Antioxidant packaging: Uses antioxidant compounds incorporated into packaging films for safety, stability, and preservation of food.
Moisture absorbers: Absorb water by incorporating absorbing substances (such as silica gel, molecular sieves, calcium oxide, and natural clays) into a sachet for use with the packaging. 

Bioplastics can also be used in active food packaging applications, mainly for products with short shelf-life. 

Intelligent packaging systems, also known as smart packaging, are packaging systems that use embedded sensors to monitor the condition of packaged food or the surrounding environment. They can communicate the conditions of the packaged product, but they do not interact with the product.
Some examples of intelligent technologies are: Indicators of temperature, freshness, and gas concentration 

Modified and controlled atmosphere packaging (MAP and CAP) is a packaging system that involves modifying the atmosphere of a package, then allowing it to change over time during storage. 

Modified atmosphere packaging (MAP) is a process that involves removing the air from a tray and replacing it with an inert gas mixture. This gas mixture slows the growth of micro particles, which delays the aging process of the food. 

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Food Packaging Practice Test: Paper and Paper Based Packaging Materials