FOOD 2010 Chapter Notes - Chapter 8: Starch, Polypropylene, Aseptic Processing

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

Document Summary

Early forms of food packaging: seashells, animal skins, pottery, cloth, wooden containers. These packages were created to facilitate the transportation of trade. Types of containers: primary: come in direct contact with the food, secondary: outer box or wrapping that holds several primary containers together, tertiary: group several secondary holders together into shipping units. Form-fill-seal: containers are formed in the production line just ahead of the filling operation. one of the most efficient ways to package food. Hermetically sealing goods protects them from exchange of gases and vapors, and contamination from bacteria, yeasts molds and dirt. Four basic packaging materials: metal: strong, good overall barrier, heavy and prone to corrosion, plant matter (paper and wood, glass, plastic. Thin layer of tin protects can from rust. Tin-free steel and thermoplastic adhesive-bonded seams have become more common. Does away with solder which can lead to traces of lead in food.