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Food Technology - Food Packaging

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Introduction

GCSE Food Technology Food Packaging * Gives food a longer shelf-life. * Protects food during transportation and storage * Keeps food clean from dirt and bacteria. * Provides information. * Advertises the product * Holds the food in place. Labelling The UK Food Labelling Regulations 1996 state that the following information must be shown... 1. Food product name: Or if this does not fully say what the food is, a description of it. 2. List of ingredients: These are listed in descending order of weight. This list will include water and additives, and may give the % of a particular ingredient. 3. Storage conditions: Any special storage instructions or conditions of use. Temperature is very important! 4. Shelf life: An indication of when the food should be eaten: 'use by' date - for foods such as meat, fish and cheese with a short shelf-life, and 'best-before date' - for food such as tinned and frozen with a long shelf-life. ...read more.

Middle

Soggy if wet. Frozen foods, cereals, cakes, fruit juice. Glass Sand See-through, can be coloured, cheap, can be recycled, easily moulded. Can break easily. Often needs a paper or plastic film label. Heavy. Jam, wine, pickles, milk, cooking sauces. Metal (Tinplate and aluminium) Ores Heat treated to preserve the contents, can be recycled, strong, lightweight. Can rip (foil lids), often needs a utensil to open it, needs a paper label. Heat treatment can alter texture and taste. Yoghurt lids, tinned foods, bottle tops Preservation of Food Food needs to be preserved for: * So that surplus foods from good harvests can be stored and then used in times of shortage. * So that we can enjoy seasonal fruits and vegetables all year round. * To enable it to be transported long distances without it decaying (and spillage!) * To allow it to be stored in the home for long periods without going off. ...read more.

Conclusion

Good colour and flavour kept. Short storage life. Ready prepared meals, such as Lasagne. Drying: Removal of moisture stops bacteria growth. Last for long periods of time. Most Vitamin C lost. Must be kept dry. Soups, pasta, beans packet desserts. AFD: Food is frozen and then dried quickly. Good colour and flavour. Can be expensive. Coffee. Pickling: Increases acidity of food. Long shelf life. Very strong flavour. Onions, cabbage, olives. Salting: Reduces water content by osmosis. Long shelf life. Food needs to be soaked before cooking. Meat, fish, green beans. Smoking: Slow method, which prevents bacteria growth. Adds flavour. Kills Vitamins B and C. Bacon, cheese, fish. Sugar: More than 60% will stop micro-organism growth. Long shelf life. High temperatures in jam making kill Vitamin C. Jams, marmalade, crystallised fruits. Vacuum packs: Removes all oxygen. Retains vitamins. Often still needs refrigeration Bacon, fish. MAP: Replaces oxygen with nitrogen and carbon dioxide. Colour and flavour are good. Expensive. Meat, salads, minced beef, and bacon. Irradiation: Radiation kills, bacteria and pests. Delays ripening of fruit and sprouting of vegetables. Not in general use. Consumer safety worries. Strawberries, vegetables and spices Carl Shepherdson ...read more.

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