FE 519 

FOOD PACKAGING

 

Instructor:  Assoc. Prof. Banu ΦZEN

             Office: (232) 750  63 19

             E-mail: banuozen@iyte.edu.tr

COURSE OUTLINE

• Packaging and shelf-life of foods

    o Deteriorative reactions in foods

    o Rates of deteriorative reactions

• Introduction to packaging

    o Definition, functions, importance

    o Packaging materials

                Paper and paperboard, metals and glass: properties

                Properties of polymers

                        • Molecular structure, molecular weight, polarity, crystallinity, glass transition, viscoelasticity, density

                        • Characteristics of plastics used in food packaging

                        • Shaping plastics

                        • General concepts of mass transfer

    o Permeation of gases and vapors in polymers (definitions, basic eqns, factors affecting P, P calculations, shelf-life calculations for oxygen  and   water sensitive foods)

    o Sorption of penetrants in polymers (factors affecting S, solution theory, other theories, dual-mode sorption, sorption isotherms)

    o Migration

• Packaging needs for foods

    o Fresh foods

    o Thermally processed foods

    o Aseptically processed foods

    o Frozen foods

    o Dried foods

GRADING SYSTEM

Project: 20 %

Homeworks: 35%

In class mid-term or take-home: 45%

Grade assignment: AA: 90-100

                            BA: 80-90

                            BB: 70-80

                            CB: 60-70

                            CC: 50-60

                            DC: 40-50

                            DD: 30-40

                            FD: 20-30

                            FF: 0-20