Food Packaging Technology Questions and Answers – Types of Paper

This set of Food Packaging Technology Multiple Choice Questions & Answers (MCQs) focuses on “Types of Paper”.

1. _________ is made from bleached pulp.
a) Kraft paper
b) Coarse paper
c) Fine paper
d) Glassine paper
View Answer

Answer: c
Explanation: Fine paper is made from bleached pulp. Paper is divided into two broad categories- fine paper and coarse papers. Fine papers are generally used for writing paper, bond, ledger, and book and cover papers. Whereas, coarse papers are generally made of unbleached kraft softwood pulps and are used for packaging.

2. _________ is a translucent, machine-finished paper which has been hydrated to give oil and grease resistance.
a) Kraft paper
b) Bleach paper
c) Waxed paper
d) Greaseproof paper
View Answer

Answer: d
Explanation: Greaseproof paper is a translucent, machine-finished paper which has been hydrated to give oil and grease resistance. Prolonged beating or mechanical refining is used to fibrillate and break the cellulose fibers which absorb so much water that they become superficially gelatinized and sticky. This physical phenomenon is called hydration and results in consolidation of the web in the paper machine with many of the interstitial spaces filled in.

3. Which of the following is often used for packaging butter and similar fatty foods?
a) Glassine paper
b) Greaseproof paper
c) Vegetable parchment paper
d) Waxed paper
View Answer

Answer: b
Explanation: Greaseproof paper is often used for packaging butter and similar fatty foods. The satisfactory performance of greaseproof papers depends on the extent to which the pores have been closed. Provided that there are few interconnecting pores between the fibers, the passage of liquids is difficult. However, they are not strictly “greaseproof” because oils and fats will penetrate them after a certain interval of time. Despite this, they are often used for packaging butter and similar fatty foods since they resist the penetration of fat for a reasonable period.
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4. __________ is typically coarse with exceptional strength.
a) Bleached paper
b) Parchment paper
c) Kraft paper
d) Fine paper
View Answer

Answer: c
Explanation: Kraft paper is typically coarse with exceptional strength, often made on a Fourdrinier machine and then either machine-glazed on a Yankee dryer or machine-finished on a calender. It is sometimes made with no calendering so that when it is converted into bags, the rough surface will prevent them from sliding over one another when stacked on pallets.

5. Which of the following paper has excellent wet strength?
a) Bleached paper
b) Vegetable parchment paper
c) Kraft paper
d) Waxed paper
View Answer

Answer: b
Explanation: Vegetable parchment paper has excellent wet strength. It involves passing a web of high quality, unsized chemical pulp through a bath of concentrated sulfuric acid. The cellulosic fibers swell and partially dissolve, filling the interstices between the fibers and resulting in extensive hydrogen bonding. Thorough washing in water, followed by drying on conventional papermaking dryers, causes reprecipitation and consolidation of the network, resulting in a paper that is stronger wet than dry (it has excellent wet strength, even in boiling water), free of lint, odor and taste, and resistant to grease and oils.
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6. Which of the following papers is made from strong sulfite pulp?
a) Kraft paper
b) Waxed paper
c) Vegetable parchment paper
d) Glazed imitation parchment paper
View Answer

Answer: d
Explanation: Glazed imitation parchment (GIP) is made from strong sulfite pulp, which is heavily enginesized and glazed to give the necessary degree of protection. Special finishing processes provide qualities ranging from rough to smooth, brittle to soft and sticky to releasable.

7. _________ is generally used as an interleaver between slices of food such as meat or pastry.
a) Vegetable parchment paper
b) Kraft paper
c) Bleached paper
d) Waxed paper
View Answer

Answer: a
Explanation: Because of its grease resistance and wet strength, it strips away easily from food material without defibering, thus finding use as an interleaver between slices of food such as meat or pastry. Labels and inserts in products with high oil or grease content are frequently made from parchment. It can be treated with mold inhibitors and used to wrap foods such as cheese.
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8. The refractive index of glassine paper is around.
a) 1-2
b) 2-3
c) 3-4
d) 4-5
View Answer

Answer: c
Explanation: The refractive index of glassine paper is around 1-2. Due to the intimate interfiber hydrogen bonding the refractive index of the glassine paper approaches the 1.02 value of amorphous cellulose, indicating that very few pores or other fiber/air interfaces exist for scattering light or allowing liquid penetration. The transparency can vary widely depending on the degree of hydration of the pulp and the basis weight of the paper. The addition of titanium dioxide makes the paper opaque, and it is frequently plasticized to increase its toughness.

9. Waxed papers provide a barrier against _________
a) Penetration of oxygen only
b) Penetration of vapors only
c) Penetration of liquids and vapors
d) Penetration of liquids only
View Answer

Answer: c
Explanation: Waxed papers provide a barrier against penetration of liquids and vapors. Many base papers are suitable for waxing, including greaseproof and glassine papers. The major types are wet-waxed, dry-waxed and wax-laminated. Wax-sized papers, in which the wax is added at the beater during the papermaking process, have the least amount of wax and therefore give the least amount of protection.
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10. ________ is prepared by further treating greaseproof paper in a supercalender.
a) Waterproof paper
b) Machine finished paper
c) Glassine paper
d) Glazed paper
View Answer

Answer: c
Explanation: Glassine paper is produced by further treating greaseproof paper in a supercalender where is it carefully dampened with water and run through a battery of steam-heated rollers. It derives its name from its glassy, smooth surface, high density and transparency.

Sanfoundry Global Education & Learning Series – Food Packaging Technology.

To practice all areas of Food Packaging Technology, here is complete set of 1000+ Multiple Choice Questions and Answers.

If you find a mistake in question / option / answer, kindly take a screenshot and email to [email protected]

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Manish Bhojasia - Founder & CTO at Sanfoundry
Manish Bhojasia, a technology veteran with 20+ years @ Cisco & Wipro, is Founder and CTO at Sanfoundry. He lives in Bangalore, and focuses on development of Linux Kernel, SAN Technologies, Advanced C, Data Structures & Alogrithms. Stay connected with him at LinkedIn.

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