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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:
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.
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