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Packaging

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Heating by microwave susceptors and other adjuncts has allowed packaging innovation for convenience foods.	Bruce 2024-12-1	012	Bruce 2024-12-1 08:23
Oxygen can be removed from tightly packaged products such as cheeses that are subject to mold growth.	Bruce 2024-12-1	014	Bruce 2024-12-1 08:23
This is done to meet consumer demands for ''fresher'' foods containing fewer additives by transferring preservatives from the food to the packaging.	Bruce 2024-12-1	011	Bruce 2024-12-1 08:22
Introduction of additional microbiological ''hurdles'' can allow MAP to be achieved without use of expensive equipment.	Bruce 2024-12-1	012	Bruce 2024-12-1 08:22
This can include bakery products, metal components shipped by sea, or chilled meats.	Bruce 2024-12-1	015	Bruce 2024-12-1 08:22
Packaging of limited-shelf-life products may require enhancement of only one property for a fixed period.	Bruce 2024-12-1	012	Bruce 2024-12-1 08:22
This extension of shelf life may exceed the presently accepted limits as with sea shipment of some fresh produce.	Bruce 2024-12-1	018	Bruce 2024-12-1 08:22
The decision to use some form of active packaging will often be based on one or more of the following considerations	Bruce 2024-12-1	017	Bruce 2024-12-1 08:21
Active packaging is chosen to enhance the ability of conventional packaging to help deliver the product to the user in a desired state.	Bruce 2024-12-1	013	Bruce 2024-12-1 08:21
Other drinks may need to be cooled, and so dispensing from the one machine may necessitate building the temperature changing capacity into the can itself.	Bruce 2024-12-1	016	Bruce 2024-12-1 08:21
Canned drinks, such as sake and coffee, supplied via vending machines in Japan are frequently consumed warm.	Bruce 2024-12-1	015	Bruce 2024-12-1 08:21
Thus the microwave heating of packaged multi-component entrees offers a challenge for uniform heating in spite of varying layer thicknesses and water contents	Bruce 2024-12-1	013	Bruce 2024-12-1 08:21
Two physical properties of a product that can potentially be affected by active packaging are heating and cooling.	Bruce 2024-12-1	017	Bruce 2024-12-1 08:21
The bitter principle in some orange juices, limonin, is formed on standing, and a method for its removal from juice has been reported	Bruce 2024-12-1	013	Bruce 2024-12-1 08:20
Such compounds can be present in trace amounts that are significant organoleptically but may not constitute a health hazard.	Bruce 2024-12-1	014	Bruce 2024-12-1 08:20
These include amines or thiols formed rapidly in fish or rancid odors in oil containing foods.	Bruce 2024-12-1	015	Bruce 2024-12-1 08:20
Methods of odor interception without the use of expensive barrier packaging are needed for the transportation of low valued primary products.	Bruce 2024-12-1	012	Bruce 2024-12-1 08:20
Moldy taints can result from long voyages in shipping containers.	Bruce 2024-12-1	011	Bruce 2024-12-1 08:19
Tainting is a recurrent problem.	Bruce 2024-12-1	013	Bruce 2024-12-1 08:19
The flavor of some foods changes on storage because of effects other than oxidation.	Bruce 2024-12-1	019	Bruce 2024-12-1 08:19

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