Food Packaging: Principles and Practice, Third Edition, 3rd Edition (Hardback) book cover

Food Packaging

Principles and Practice, Third Edition, 3rd Edition

By Gordon L. Robertson

CRC Press

733 pages | 128 B/W Illus.

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Hardback: 9781439862414
pub: 2012-11-26
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Description

Food Packaging: Principles and Practice, Third Edition presents a comprehensive and accessible discussion of food packaging principles and their applications. Integrating concepts from chemistry, microbiology, and engineering, it continues in the tradition of its bestselling predecessors and has been completely revised to include new, updated, and expanded content and provide a detailed overview of contemporary food packaging technologies.

Features

  • Covers the packaging requirements of all major food groups
  • Includes new chapters on food packaging closures and sealing systems, as well as optical, mechanical, and barrier properties of thermoplastic polymers
  • Provides the latest information on new and active packaging technologies
  • Offers guidance on the design and analysis of shelf life experiments and the shelf life estimation of foods
  • Discusses the latest details on food contact materials including those of public interest such as BPA and phthalates in foods
  • Devotes extensive space to the discussion of edible, biobased and biodegradable food packaging materials

An in-depth exploration of the field, Food Packaging: Principles and Practice includes all-new worked examples and reflects the latest research and future hot topics. Comprehensively researched with more than 1000 references and generously illustrated, this book will serve students and industry professionals, regardless of their level or background, as an outstanding learning and reference work for their professional preparation and practice.

Table of Contents

Introduction to Food Packaging

Definitions

Functions of Packaging

Package Environments

Functions/Environment Grid

Packaging Innovation

Finding Information

Structure and Related Properties of Plastic Polymers

History

Factors Influencing Polymer Structures and Related Properties

Edible, Biobased and Biodegradable FoodPackaging Materials

Edible Packaging Materials

Biobased and Biodegradable Packaging Materials

Environmental Aspects

Future Trends

Optical, Mechanical and Barrier Properties of Thermoplastic Polymers

Optical Properties

Tensile Properties

Bursting Strength

Impact Strength

Tear Strength

Stiffness

Crease or Flex Resistance

Coefficients of Friction

Blocking

Orientation and Shrinkage

Barrier Properties

Processing and Converting of Thermoplastic Polymers

Extrusion

Calendering

Coating and Laminating

Blending

Vapor Deposition

Nanocomposites

Orientation

Cross-Linking

Microperforation

Injection Molding

Blow Molding

Thermoforming

Foamed (Cellular) Plastics

Paper and Paper-Based Packaging Materials

Pulp

Paper

Paperboard Products

Metal Packaging Materials

Manufacture of Tinplate

Manufacture of ECCS

Manufacture of Aluminum

Container-Making Processes

Aluminum Foils and Containers

Corrosion of Metal Packaging Materials

Glass Packaging Materials

Composition and Structure

Physical Properties

Manufacture

Glass Container Design

Closures for Glass Containers

Printing Processes, Inks, Adhesives and Labeling of Packaging Materials

Printing Processes

Inks

Adhesives

Labeling

Coding

Food Packaging Closures and Sealing Systems

Closures for Glass and Plastic Containers

Heat Sealing

Peelable Seals

Cold Seals

Deteriorative Reactions in Foods

Deteriorative Reactions in Foods

Rates of Deteriorative Reactions

Intrinsic Factors Controlling the Rates of Deteriorative Reactions

Extrinsic Factors Controlling the Rates of Deteriorative Reactions

Shelf Life of Foods

Definitions

Shelf Life Determination

Determining Shelf Life from the Product Side

Predicting Microbial Shelf Life

Accelerated Shelf Life Testing

Determining Shelf Life from the Consumer Side

Shelf Life Devices

Some Cautionary Advice

Aseptic Packaging of Foods

Sterilization of Packaging Material Food Contact Surfaces

Aseptic Packaging Systems

Integrity Testing of Aseptic Packages

Packaging of Microwavable Foods

Basic Principles

Effect of Food Product

Packaging

Conclusion

Active and Intelligent Packaging

Historical Development

Definitions

Active Packaging Systems

Intelligent Packaging

Safety and Regulatory Issues

Conclusions

Modified Atmosphere Packaging

Principles

Gases Used in Map

Methods of Creating MA Conditions

Equipment for MAP

Packaging for MAP Applications

Microbiology of MAP

Safety of MAP

Refrigerated, Pasteurized Foods with Extended Durability and Sous Vide

Applications of MAP

Packaging of Flesh Foods

Red Meat

Cured and Cooked Meats

Poultry

Seafood

Packaging of Horticultural Products

Postharvest Physiology

Modified Atmosphere Packaging of Fresh Horticultural Produce

Packaging of Horticultural Products

Packaging of Dairy Products

Fluid Milk

Fermented Products

Butter and Spreads

Cheese

Milk Powders

Packaging of Cereals, Snack Foods and Confectionery

Grains

Breakfast Cereals

Pastas

Bakery Products

Snack Foods

Confectionery

Packaging of Beverages

Water

Carbonated Soft Drinks

Coffee

Tea

Juices

Beer

Wine

Legislative and Safety Aspects of Food Packaging

Regulatory Considerations

Plastics Packaging

Metal Packaging

Paper Packaging

Glass Packaging

Taints and Off-Flavors

Traceability

Food Packaging and Sustainability

Waste Management Options

Life Cycle Assessment

Packaging and Environmental Policies

Packaging and Sustainability

About the Author

Gordon L. Robertson is a food packaging consultant and an adjunct Professor in the School of Agriculture and Food Sciences at the University of Queensland, Brisbane, Australia.

Subject Categories

BISAC Subject Codes/Headings:
TEC012000
TECHNOLOGY & ENGINEERING / Food Science