Active Packaging for Food Applications
Based on thousands of citations from peer-reviewed, trade, commercial, and patent literature and interviews with those who have worked in the laboratory, in pilot plants, and in production, Active Packaging for Food Applications provides a state-of-the-art guide to understanding and utilizing these technologies. The book highlights technologies that are currently in commercial use or have the potential to become commercial, including oxygen scavenging, moisture control, ethylene removal from fresh food, antimicrobials, odor removal, and aroma emission. In addition, it explores the pros and cons involved in using antimicrobial agents in package materials. Active Packaging for Food Applications provides you with a detailed guide and reference to the technologies - and their applications - involved in enhancing food and beverage preservation.
Table of Contents
Introduction. Oxygen Scavenger Systems. Oxygen Scavenging in 2000 and Beyond. Moisture Control. Gas Permeability Control. Ethylene Control. Odor Removers. Aroma Emissions From Plastics. Antimicrobial Packaging. Carbon Dioxide Absorbers. Carbon Dioxide Emitters/Generators. Other Systems. The Future. Appendix.
Brody, Aaron L.; Strupinsky, E. P.; Kline, Lauri R.