NDFS 250 Final Exam Questions And Answers | Complete
Solutions
1. State 8 functions of food packaging. - ANS -Preservation of quality
Prevention of contamination
Barrier to environment
Convenience
Adequate storage
Prevention of Tampering
Communicate information
Marketing
2. Explain the following packaging materials: edible films and laminates. - ANS -Edible films- thin
layer of edible material formed on a food as a coating or placed on or between food
components (M&Ms, sausage casings, edible waxes)
Laminates- polyethylene(PE), paper, PE, aluminum foil, PE, PE
3. State the two general purposes for controlling packaging atmosphere and explain the specific
effect of controlling each of the following: oxygen, carbon dioxide, water vapor, ethylene, and
nitrogen. - ANS -2 purposes- reduce spoilage/contamination and enhance shelf life
O2- maintains respiration, color, inhibits anaerobic microbes
CO2- addition inhibits microbial growth
H2O vapor- retention maintains turgidity of fresh produce
Ethylene- controls ripening
N2- addition removes O2, limiting rancidity
,4. Explain the following means of controlling packaging atmosphere: vacuum packaging, sous
vide, cook-chill, aseptic packaging, flexible packaging. Distinguish modified atmosphere
packaging (MAP) and controlled atmosphere packaging (CAP). - ANS -Vacuum- removes oxygen
Sous vide- mild, partial precooking of food prior to vacuum packaging
Cook-chill- plastic bag filled with hot food, displacing air
Aseptic packaging- discussed in thermal processing
Flexible packaging- non rigid containers
MAP- modified atmosphere packaging - replaces air with CO2 or N2
CAP- controlled atmosphere packaging - continuous control of atmosphere
5. State the concerns of manufacturers regarding packaging. - ANS -Selection of packaging
materials
Migration from packaging materials
Packaging lines at processing plant
Product safety
Consumer convenience
Product shelf life
Environmental concerns
Cost of Materials
6. Define the following terms: primary, secondary, tertiary container; active packaging,
hermetic seal. - ANS -Primary-direct food contact (bottle, can, etc.)
Secondary- holds primary containers ( corrugated fiberboard boxes)
Tertiary- bundles secondary containers (pallets, corrugated boxes)
Hermetic seal- airtight
active packaging - can "sense" changes in internal environment and adapt as necessary
"oxygen absorber packet"
, 1. Define the terms: food additive (lay and legal definitions); direct and indirect additives. - ANS
-Lay- Any substance added to food, which not itself a food.
Legal- any substance the intended use of which results or may reasonably be expected to
result, directly or indirectly, in its becoming a component or otherwise affecting the
characteristics of any food.
Direct- any substance added to food for a specific purpose in that food
Indirect- any substance that may become part of food in trace amounts due to processing,
packaging, or other handling.
2. State the four functions that additives perform, and four uses that are illegal. Given a
common additive, state its function(s). - ANS -Malic acid - Processing
Calcium propionate - preservative
Xanthan gum - Processing
Ethylenediamine tetraacetic acid (EDTA) - Processing
Monosodium glutamate (MSG) - sensory
FD&C green - sensory
Vanillin - sensory
Butylated hydroxy anisole (BHA) - preservative
Mono and diglycerides - Processing
Retinol palmitate - Nutritive
Sodium bisulfite - preservative and sensory
Sodium benzoate - preservative
Aspartame (Nutrasweet) - sensory
Sucrose polyester (Olean or Olestra) - sensory
3. State the federal law and its two amendments that govern additives, and state the agencies
that are responsible at the state, federal and world levels. - ANS -Federal Food, Drug and
Cosmetic Act (1938)
Food additives amendment (1958)
Solutions
1. State 8 functions of food packaging. - ANS -Preservation of quality
Prevention of contamination
Barrier to environment
Convenience
Adequate storage
Prevention of Tampering
Communicate information
Marketing
2. Explain the following packaging materials: edible films and laminates. - ANS -Edible films- thin
layer of edible material formed on a food as a coating or placed on or between food
components (M&Ms, sausage casings, edible waxes)
Laminates- polyethylene(PE), paper, PE, aluminum foil, PE, PE
3. State the two general purposes for controlling packaging atmosphere and explain the specific
effect of controlling each of the following: oxygen, carbon dioxide, water vapor, ethylene, and
nitrogen. - ANS -2 purposes- reduce spoilage/contamination and enhance shelf life
O2- maintains respiration, color, inhibits anaerobic microbes
CO2- addition inhibits microbial growth
H2O vapor- retention maintains turgidity of fresh produce
Ethylene- controls ripening
N2- addition removes O2, limiting rancidity
,4. Explain the following means of controlling packaging atmosphere: vacuum packaging, sous
vide, cook-chill, aseptic packaging, flexible packaging. Distinguish modified atmosphere
packaging (MAP) and controlled atmosphere packaging (CAP). - ANS -Vacuum- removes oxygen
Sous vide- mild, partial precooking of food prior to vacuum packaging
Cook-chill- plastic bag filled with hot food, displacing air
Aseptic packaging- discussed in thermal processing
Flexible packaging- non rigid containers
MAP- modified atmosphere packaging - replaces air with CO2 or N2
CAP- controlled atmosphere packaging - continuous control of atmosphere
5. State the concerns of manufacturers regarding packaging. - ANS -Selection of packaging
materials
Migration from packaging materials
Packaging lines at processing plant
Product safety
Consumer convenience
Product shelf life
Environmental concerns
Cost of Materials
6. Define the following terms: primary, secondary, tertiary container; active packaging,
hermetic seal. - ANS -Primary-direct food contact (bottle, can, etc.)
Secondary- holds primary containers ( corrugated fiberboard boxes)
Tertiary- bundles secondary containers (pallets, corrugated boxes)
Hermetic seal- airtight
active packaging - can "sense" changes in internal environment and adapt as necessary
"oxygen absorber packet"
, 1. Define the terms: food additive (lay and legal definitions); direct and indirect additives. - ANS
-Lay- Any substance added to food, which not itself a food.
Legal- any substance the intended use of which results or may reasonably be expected to
result, directly or indirectly, in its becoming a component or otherwise affecting the
characteristics of any food.
Direct- any substance added to food for a specific purpose in that food
Indirect- any substance that may become part of food in trace amounts due to processing,
packaging, or other handling.
2. State the four functions that additives perform, and four uses that are illegal. Given a
common additive, state its function(s). - ANS -Malic acid - Processing
Calcium propionate - preservative
Xanthan gum - Processing
Ethylenediamine tetraacetic acid (EDTA) - Processing
Monosodium glutamate (MSG) - sensory
FD&C green - sensory
Vanillin - sensory
Butylated hydroxy anisole (BHA) - preservative
Mono and diglycerides - Processing
Retinol palmitate - Nutritive
Sodium bisulfite - preservative and sensory
Sodium benzoate - preservative
Aspartame (Nutrasweet) - sensory
Sucrose polyester (Olean or Olestra) - sensory
3. State the federal law and its two amendments that govern additives, and state the agencies
that are responsible at the state, federal and world levels. - ANS -Federal Food, Drug and
Cosmetic Act (1938)
Food additives amendment (1958)
