FOOD 2010 Lecture Notes - Lecture 8: Lipid Peroxidation, Unit

• School: University of Guelph
• Department: Food Science
• Course: FOOD 2010
• Professor: Massimo Marcone

Document Summary

Criticized for "over packaging" products which leads to waste disposal problems. Containment: division of product into individual units (cartons, cans, pouches) which can then be grouped together. Protection: keeping desirable objects in and undesirable elements out, introduction of undesirable elements may leads to chemical changes in the product such as lipid oxidation. Convenience: packaged units should be light-weight, easy to open and hold, apportioned into suitable serving sizes, and facilitate reheating, pouring and resealing. Communication: used to communicate messages regarding identity, quantity and ingredient content of the product, usage and storage instructions, price, nutritional information, and promotional information, can provide visual cues in order to help in uence consumer"s buying decisions. Metal: aluminum cans and foil, major disadvantage is corrosion usually from exposure to acidic foods, been alleviated by coatings on the inner can to shield against corrosion, also not suitable for microwave heating.