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Class Notes for Packaging Science at Clemson University

Exam Study Guides for Packaging Science Courses

Covers all exam topics.

PKSC 2010 Lecture Notes - Lecture 14: Fiberboard, Tinning, Toothpaste
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Packages Used for Pharmaceuticals Determinants in Selecting or Designing a Package Product protection Product/package compatibility FDA Regulations Product information Product image Consumer needs Cost Product Protecti...

Packaging Science
PKSC 2010
Batt
PKSC 2010 Lecture Notes - Lecture 13: Packaging Engineering, Paperboard, Pharmacopoeia
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Introduction to Drugs and Pharmaceuticals What is a Drug? ThArticles recognized in the official US Pharmacopoeia, Official Homeopathic Pharmacopoeia of the US, or Official National Formulary or any supplement to an...

Packaging Science
PKSC 2010
Batt
PKSC 2010 Lecture Notes - Lecture 12: Anthocyanidin, Hydrolysis, Methoxy Group
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Pigments Pigments Colors of foods are the result of natural pigments or of added dyes Two groups of pigments: Fat soluble soluble (chlorophylls and carotenoids (papaya can turn the palms orange) ...

Packaging Science
PKSC 2010
Batt
PKSC 2010 Lecture Notes - Lecture 11: Modified Atmosphere, Medium-Density Polyethylene, Sorbitol
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Fresh Fruits and Vegetables Postharvest Physiology Growth Like leaves in the spring-very bright green and small Maturation Big green leaves Senescence When the leaves change color in fall- ...

Packaging Science
PKSC 2010
Batt
PKSC 2010 Lecture Notes - Lecture 10: Low-Density Polyethylene, Permeation, Polyamide
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Polymers Polymers Amorphous – When chains of carbons and hydrogens are grouped together in a random pattern like a pile of straws, the polymers are called amorphous Clarity Translucent Crystalline...

Packaging Science
PKSC 2010
Batt
PKSC 2010 Lecture Notes - Lecture 9: Ethylene, Medical Device, Tyvek
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Sterilization Thermal Death Curve For low acid foods, the main objective is to destroy ???? C. botulinum You want to lower the conc. of c.bot. by 12 orders of magnitude (12 logs) = 1 F valu...

Packaging Science
PKSC 2010
Batt
PKSC 2010 Lecture Notes - Lecture 8: Lipoxygenase, Short-Chain Fatty Acid, Peroxidase
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Enzymes Enzymes All enzymes are proteins They function as biological catalysts that affect the rate of reaction without being changed by the reaction lower the activation energy of a reaction T...

Packaging Science
PKSC 2010
Batt
PKSC 2010 Lecture Notes - Lecture 7: Glycosylamine, Amadori Rearrangement, Glycosylation
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Maillard Browning Reaction Maillard Browning Reaction Non-enzymatic browning Produces either desirable or undesirable results Crust of bread vs. brown discoloration of sterilized milk ...

Packaging Science
PKSC 2010
Batt
PKSC 2010 Lecture Notes - Lecture 6: Lipoxygenase, Peroxidase, Lipolysis
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Lipids Three Basic Categories Neutral lipids Compound lipids Derived lipids Neutral Lipids esters of fatty acids with alcohols formed by a dehydration reaction Two categories within neutral lipids fats - fat...

Packaging Science
PKSC 2010
Batt
PKSC 2010 Lecture Notes - Lecture 5: Pectin, Starch
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Water Holding Capacity Water Holding Capacity Water holding capacity – ability of a matrix of molecules to physically entrap large amounts of water Entraps water so that it does not Familiar food matrices that...

Packaging Science
PKSC 2010
Batt
PKSC 2010 Lecture Notes - Lecture 4: Pasteurization, Electronic Portfolio, Turnitin
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Introduction to Food Quality and Food Safety PKGSC 201 The Food Supply Consumers expect the food we eat to be fresh and of high quality. As consumers, we want to eat when we feel hungry, and we don’t want to ques...

Packaging Science
PKSC 2010
Batt
PKSC 2010 Lecture Notes - Lecture 3: Jerky, Ferrous, Red Meat
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Meat Quality In the packaging of meat, there are two factors of major importance: • Color (consumers looking to buy brightest red meat, they don’t care how fresh the meat is as long as it’s safe) • ...

Packaging Science
PKSC 2010
Batt
PKSC 2010 Lecture 2: Viscosity
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Viscosity: There are 2 types of flow: Newtonian Nonnewtonian Newtonian flow is where viscosity is independent of the forces applied to it Ex: water, juice, coffee, etc. NonNewtonian flow is dependent on the forces applied ...

Packaging Science
PKSC 2010
Batt
PKSC 2010 Lecture Notes - Lecture 1: Shear Rate, Inflection Point, Sigmoid Function
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Water, Water Activity, and Viscosity Water • Most prevalent compound in food • Simple indicator of deterioration • Functions in the food • Different characteristic properties ▪ Water is universal solvent. It is pola...

Packaging Science
PKSC 2010
Batt
PKSC 1020 Lecture Notes - Lecture 16: Campbell Soup Company, Vending Machine, Psychographic
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Packaging Graphics and Printing PKGSC 102 Package Design Technical and Physical Requirements Features and Characteristics that:  Attract and inform consumers  Motivate purchase...

Packaging Science
PKSC 1020
Heather Batt
Laboratory Basics - Reference Guides

Lab safety is the cornerstone principle in this compelling Guide. All international safety symbols are clearly defined, with all basic lab glassware and equipment depicted by text description and diagrams. The Guide also p...

ANAT - Anatomy
ANAT 14
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