Food Packaging / Edition 2

Food Packaging / Edition 2

by Gordon L. Robertson
     
 

A comprehensive and accessible textbook, Food Packaging: Principles and Practice, Second Edition presents an integrated approach to understanding the principles underlying food packaging and their applications. Integrating concepts from chemistry, microbiology, and engineering, it continues in the fine tradition of its bestselling predecessor - and has

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Overview

A comprehensive and accessible textbook, Food Packaging: Principles and Practice, Second Edition presents an integrated approach to understanding the principles underlying food packaging and their applications. Integrating concepts from chemistry, microbiology, and engineering, it continues in the fine tradition of its bestselling predecessor - and has been completely updated to include new, updated, and expanded content.

The author divides the book's subject matter into five parts for ease-of-use. The first part addresses the manufacture, properties, and forms of packaging materials, placing emphasis on those properties that influence the quality and shelf life of food. The second part then details the various types of deteriorative reactions that foods undergo, examines the extrinsic factors controlling their reaction rates, and discusses specific factors influencing shelf life and the methodology used to estimate that shelf life.

Chapters on the aseptic packaging of foods, active and intelligent packaging, modified atmosphere packaging, and microwavable food packaging are explored in the third part, while the fourth part describes packaging requirements of the major food groups. The final section examines the safety and legislative aspects of food packaging. The book also includes over 300 industry abbreviations, acronyms, and symbols, and an expansive index.

What's New in the Second Edition:

  • Includes five new chapters and diagrams that explain recent developments in packaging materials and processes
  • Provides the latest information on new and active packaging technologies
  • Presents new, updated, and expanded references
  • Adhering to the highly organized format that made the first edition so straightforward and informative, this latest edition of Food Packaging: Principles and Practice presents students with the most essential and cutting-edge information available.

    The author maintains a website with more information.

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    Product Details

    ISBN-13:
    9780849337758
    Publisher:
    Taylor & Francis
    Publication date:
    09/28/2005
    Series:
    Packaging and Converting Technology Series
    Edition description:
    REV
    Pages:
    568
    Product dimensions:
    6.90(w) x 10.10(h) x 1.20(d)

    Table of Contents

    INTRODUCTION TO FOOD PACKAGING
    Historical
    Definitions
    Functions of Packaging
    Environments of Packaging
    The Functions/Environments Grid
    Conclusions
    References

    STRUCTURE AND RELATED PROPERTIES OF PLASTIC POLYMERS
    Introduction
    History
    Factors Influencing Polymer Structures and Related Properties
    References

    EDIBLE AND BIOBASED FOOD PACKAGING MATERIALS
    Introduction
    Edible Films and Coatings
    Biobased Packaging Materials
    Environmental Aspects
    References

    PERMEABILITY OF THERMOPLASTIC POLYMERS
    Introduction
    Theory
    Steady State Permeation
    Permeation Through Pores
    Permeability Coefficient Units
    Polymer/Permeant Relationships
    Variables of the Polymer
    Factors Affecting the Diffusion and Solubility Coefficients
    Transmission Rate
    Migration
    Permeability of Multi-layer Materials
    Measurement of Permeability
    Symbols
    References

    PROCESSING AND CONVERTING OF THERMOPLASTIC POLYMERS
    Extrusion
    Calendering
    Coating and Laminating
    Metallization
    Orientation
    Cross-linking
    Microperforation
    Injection Molding
    Blow Molding
    Thermoforming
    Foamed (Cellular) Plastics
    Heat Sealing
    References

    PAPER AND PAPER-BASED PACKAGING MATERIALS
    Pulp
    Paper
    Paper Products
    References

    METAL PACKAGING MATERIALS
    Introduction
    Manufacture of Tinplate
    Manufacture of Electrolytically Chromium-Coated Steel (ECCS)
    Manufacture of Aluminum
    Container-Making Processes
    Aluminum Foils and Containers
    Corrosion of Metal Packaging Materials
    References

    GLASS PACKAGING MATERIALS
    Introduction
    Composition and Structure
    Physical Properties
    Manufacture
    Glass Container Design
    Closures for Glass Containers
    References

    PRINTING PROCESSES, INKS, ADHESIVES, AND LABELING OF PACKAGING MATERIALS
    Introduction
    Printing Processes
    Inks
    Adhesives
    Labeling
    References

    DETERIORATIVE REACTIONS IN FOODS
    Introduction
    Deteriorative Reactions in Foods
    Rates of Deteriorative Reactions
    Extrinsic Factors Controlling the Rates of Deteriorative Reactions
    References

    SHELF LIFE OF FOODS
    Definitions
    Factors Controlling Shelf Life
    Shelf Life Estimation
    Shelf Life Devices
    References

    ASEPTIC PACKAGING OF FOODS
    Introduction
    Sterilization of Packaging Material Food Contact Surfaces
    Aseptic Packaging Systems
    Integrity Testing of Aseptic Packages
    References

    PACKAGING OF MICROWAVABLE FOODS
    Introduction
    Basic Principles
    Effect of Food Product
    Packaging
    Conclusion
    References

    ACTIVE AND INTELLIGENT PACKAGING
    Historical Development
    Definitions
    Active Packaging Systems
    Intelligent Packaging
    Safety and Regulatory Issues
    Conclusions
    References

    MODIFIED ATMOSPHERE PACKAGING
    Introduction
    Principles
    Gasses Used in MAP
    Methods of Creating MAP Conditions
    Equipment for MAP
    Packaging for MAP Applications
    Microbiology of MAP
    Safety of MAP
    Repfeds and Sous Vide
    Applications of MAP
    References

    PACKAGING OF FLESH FOODS
    Introduction
    Red Meat
    Cured and Cooked Meats
    Poultry
    Seafood

    PACKAGING OF HORTICULTURAL PRODUCTS
    Introduction
    Postharvest Physiology
    Modified Atmosphere Packaging of Fresh Horticultural Produce
    Packaging of Horticultural Products
    References

    PACKAGING OF DAIRY PRODUCTS
    Introduction
    Fluid Milk
    Fermented Products
    Butter
    Cheese
    Milk Powders
    References

    PACKAGING OF CEREALS, SNACK FOODS, AND CONFECTIONERY
    Introduction
    Grains
    Breakfast Cereals
    Pastas
    Bakery Products
    Biscuits, Cookies, and Crackers
    Snack Foods
    Confectionery
    References

    PACKAGING OF BEVERAGES
    Introduction
    Water
    Coffee
    Tea
    Juices
    Carbonated Soft Drinks
    Beer
    Wine
    References

    SAFETY AND LEGISLATIVE ASPECTS OF PACKAGING
    Introduction
    Regulatory Considerations
    Plastics Packaging
    Metal Packaging
    Paper Packaging
    Glass Packaging
    References

    FOOD PACKAGING AND THE ENVIRONMENT
    Introduction
    Waste Management Options
    Life Cycle Assessment (LCA)
    Packaging and Environmental Policies
    Packaging and Sustainability
    References

    ABBREVIATIONS, ACRONYMS, AND SYMBOLS

    INDEX

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