Food Packaging

(Hydrogen Peroxide) is known for its bacteriostatic properties at low concentrations and bactericidal properties at higher concentrations, making it effective in food preservation and sanitation.

Vacuum packaging is a method used to remove air from the package to extend shelf life by inhibiting the growth of aerobic bacteria and mold.

L type cans are specifically used for high acid foods as they provide better protection against corrosion from acidic contents.

To avoid thermal shock during glass package manufacturing, it is important to maintain a temperature difference of less than 44°C to prevent cracking or breaking of the glass.

Hermetic packaging refers to complete sealing against gases and vapours to maintain the quality of the product inside.

Step 1: Understanding the Concept:
This question relates to the terminology used in the manufacturing process of glass containers. After the raw materials (sand, soda ash, limestone) are melted in a furnace, the molten glass is formed into individual containers.
Step 3: Detailed Explanation:
- The molten mixture of raw materials is simply called molten glass or glass melt. However, in the forming process, a specific, measured amount of this molten glass is sheared off to form a single container. This portion of molten glass is called a gob.
- Mold is the hollow form into which the gob is placed to be shaped (by blowing or pressing) into a bottle or jar.
- Curing is a term typically associated with polymers and concrete, not glass manufacturing.
- Annealing is a crucial step that happens after the glass is formed. It involves slowly cooling the container in a special oven (a lehr) to relieve internal stresses and prevent it from shattering easily.
Among the given options, "gob" is the term for a portion of the molten mixture used in the development process.
Step 4: Final Answer:
A measured portion of the molten glass mixture used to form a single glass item is known as a gob. Therefore, option (B) is the correct answer.

Step 1: Understanding the Concept:
Microwave ovens heat food using microwave radiation, which primarily excites water molecules.
This process is very efficient for heating but does not typically brown or crisp the food surface, as conventional ovens do through conduction and convection.
To overcome this, special packaging materials are used.
Step 3: Detailed Explanation:
A susceptor is a material used in microwave packaging that absorbs microwave energy and converts it into thermal energy (heat).
It typically consists of a very thin layer of metal, like aluminium particles, vacuum-deposited onto a plastic film (like PET).
This film is then laminated to a paper or paperboard support.
When placed in a microwave, the metallic layer rapidly heats up to high temperatures, which then cooks the food by conduction and radiation, creating browning and crisping effects similar to a conventional oven.
Docking is the process of piercing dough to prevent blistering. Coating and Lamination are general packaging processes, but the specific technology for this purpose is called a susceptor.
Step 4: Final Answer:
The addition of aluminium to packaging materials for better heat conduction in a microwave is known as a susceptor. Therefore, option (A) is the correct answer.

Step 1: Understanding the Concept:
Metal cans used in the food industry are standardized by name and dimensions. The dimensions are given as a three-digit number for the diameter followed by a three-digit number for the height. The first digit represents inches, and the next two digits represent sixteenths of an inch. For example, 307 is 3 and 7/16 inches.
Step 3: Detailed Explanation:
Let's match the common can names to their dimensions:
- (C) No.10 Can: This is a large, institutional-size can. Its standard dimension is (IV) 603 x 700, which means 6 and 3/16 inches in diameter by 7 inches in height.
- (B) No.2 Can: This is a common retail can size. Its dimension is (I) 307 x 409, which is 3 and 7/16 inches in diameter by 4 and 9/16 inches in height.
- (D) 303 Can: This is another very common can size, slightly smaller than the No.2 can. Its dimension is (III) 303 x 406, which is 3 and 3/16 inches in diameter by 4 and 6/16 inches in height.
- (A) 62: By process of elimination, this can name must match the remaining dimension, which is (II) 203 x 308.
Step 4: Final Answer:
The correct pairings are: (A)-(II), (B)-(I), (C)-(IV), and (D)-(III). This corresponds to option (B).

Step 1: Understanding the Concept:
An oxygen scavenger is a substance used in active packaging systems. It is placed inside a sealed package to remove or "scavenge" residual oxygen from the headspace, thereby protecting the food product from oxygen-related deterioration like microbial growth and oxidative rancidity.
Step 3: Detailed Explanation:
- Powdered iron is the most common chemical used in commercial oxygen scavengers. It works through a simple oxidation process (rusting): iron reacts with oxygen in the presence of water to form iron oxide. This reaction effectively consumes the oxygen inside the package, reducing the level to below 0.01%.
- Calcium is primarily used as a desiccant (to absorb moisture), not an oxygen scavenger.
- Potassium permanganate is an ethylene scavenger, used to slow the ripening of fruits and vegetables by oxidizing the ethylene gas they produce.
- Chlorine is a strong oxidizing agent used for sanitation and disinfection, not for scavenging oxygen within a food package.
Step 4: Final Answer:
Powdered iron is the standard material used in oxygen scavenging sachets for food packaging. Therefore, option (A) is the correct answer.

Step 1: Understanding the Concept:
Food packaging serves several fundamental purposes. The primary functions are to physically hold the product, protect it from the environment, provide convenience, and convey information to the consumer.
Step 3: Detailed Explanation:
- (A) Containment: This is the most basic function of a package. It must hold the food, preventing it from leaking or spilling.
- (D) Communication: The package provides a surface for printing essential information. This includes the product name, brand, ingredients, nutritional facts, instructions for use, and legally required information. This is a crucial function.
- (B) Fortification: This is the process of adding micronutrients to a food product itself to improve its nutritional value. It is a function of food formulation, not packaging.
- (C) Adulteration: This is the act of adding inferior substances to a food product or debasing its quality. A key role of packaging is to {prevent} adulteration and tampering, not to cause it.
Therefore, the only correct basic functions listed are Containment and Communication.
Step 4: Final Answer:
The basic functions of a food package from the given list are containment and communication. Therefore, option (A) is the correct answer.

Concept: Food packaging plays a crucial role in preserving quality and extending shelf life. One advanced technique is Modified Atmosphere Packaging (MAP), where the normal air inside a package is replaced with a controlled mixture of gases such as carbon dioxide (CO ), nitrogen (N ), and sometimes oxygen (O ). This modification helps in:

• Slowing down microbial growth
• Reducing oxidation reactions
• Maintaining color, texture, and freshness of food

Step 1: Understand the key feature in the question.
The question mentions replacing air with a specific gas mixture, which is characteristic of MAP.
Step 2: Analyze the options.

• Vacuum packaging – removes air completely but does not replace it with gases
• Modified Atmosphere Packaging – replaces air with controlled gases (correct)
• Aseptic packaging – involves sterilization and packaging in sterile conditions
• Active packaging – interacts with food but does not necessarily replace air

Step 3: Select the correct technique.
Thus, Modified Atmosphere Packaging is the correct answer.