NFSC 112 Lecture Notes - Lecture 14: Polyamide, Polystyrene, Styrofoam

• School: University of Maryland
• Department: Nutrition and Food Science
• Course: NFSC 112
• Professor: Qin Wang

Document Summary

Preservation: microbial growth, moisture and oxygen barrier, etc: help to increase a product"s shelf life, keep the product in peak condition. Easing the distribution of foods from manufacturer to vendor and then to consumer. Create or enhance visual appeal and customer recognition of product. Primary packaging: packaging material that is in direct contact with product, major protective barrier, e. g. ketchup packets, sauce containers, milk gallons, etc. Secondary packaging: not in contact with product, main brand graphics and labeling, e. g. cereal boxes with bags of cereal. Tertiary packaging: shipping container that groups secondary type packages and last station in product line. Quaternary packaging: facilitate handling of tertiary packaging. Container types: best for heat-sterilized foods due to protection and ease of use, hermetically sealed removing oxygen and water vapor and then allowing nothing back in. Glass containers: chemically inert, barrier to o2 and water vapor, noncorrosive, susceptible to breaking upon impact of pressure or thermal shock, heavy, tomato sauce, jelly and jam.