Food Packaging / Edition 2

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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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Editorial Reviews

Journal of Texture Studies
...clearly this is the best text available on the subject of food packaging. It is well written, illustrated, and referenced...This volume should be on the bookshelf of everyone involved in food development, science, and manufacturing.
Food Trade Review
...presents a comprehensive background to the development of packages and indeed packaging systems for food products.
International Journal of Food Science and Technology
This book has been based on a course of undergraduate teaching, and exhibits good breadth and depth in the subject covered... "...well written...It reflects the many years of teaching experience and dedication to the subject of food packaging of the author...will serve the intended audience of students extremely well.
Food Additives and Contaminants
...highly recommended as both a very readable text and as a library reference source for the student as well as the more specialized worker requiring background schooling in the area of food packaging.
Nutrition and Agriculture Food
The book will be an asset on the shelves of libraries and in the hands of teachers dealing with food preservation topics in higher—level institutions in many developing countries.
Cosmetics & Drug Packaging Food
...a useful reference source. This is especially so for the experienced packaging practitioner who...will find much valuable information.
Journal of Food Processing and Preservation
...comprehensive... "...this is the best food packaging book I have reviewed. It is a useful reference for food scientists, packaging engineers, and libraries.
Food Technology in New Zealand
...a pleasure to read. "...highly recommended for use in all food processing companies and as a text for students...In both instances the book will receive repeated and continued use.
Booknews
Reference-text provides a comprehensive background for those involved in the development of packages and packaging systems for foods--i.e. for food scientists and technologists, packaging engineers, and students of food science and technology, as well as packaging. The volume consists of three major parts. The first part deals with the properties and forms of packaging materials. The second part reviews the various types of deteriorative reactions which foods undergo and discusses the extrinsic factors which control the rates of these deteriorative reactions. The final part begins with chapters on the aseptic packaging of foods and the packaging of microwavable foods, followed by chapters on the packaging requirements of various food groups. The final chapter addresses safety and legislative aspects of food packaging. Annotation c. Book News, Inc., Portland, OR (booknews.com)
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Product Details

  • ISBN-13: 9780849337758
  • Publisher: CRC Press
  • Publication date: 9/28/2005
  • Series: Packaging and Converting Technology Series
  • Edition description: REV
  • Edition number: 2
  • 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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