Food Packaging Science and Technology  book cover
1st Edition

Food Packaging Science and Technology

ISBN 9780824727796
Published April 1, 2008 by CRC Press
656 Pages

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Book Description

With a wealth of illustrations, examples, discussion questions, and case studies, the Food Packaging Science and Technology covers basic principles and technologies as well as advanced topics such as active, intelligent, and sustainable packaging with unparalleled depth and breadth of scope. Emphasizing the application of relevant scientific principles to create effective designs and quality products, an international team of contributors draws on their collective experience to equip you with the necessary knowledge and tools to tackle modern food packaging problems.

Divided into four parts, this book begins with an extensive discussion of packaging materials science. Contributions review the basic concepts of chemical and physical properties as they relate to food packaging. They cover gas permeation and migration and give detailed information on the four basic types of packaging materials: plastics, glass, metal, and cellulosic. The second part applies the previous information to the field of packaging technologies. Traditional methods and concepts such as end-of-line operations, permeation and migration, canning and aseptic packaging, and vacuum/modified atmosphere packaging are juxtaposed with the more advanced technologies of microwaveable packaging, active packaging, and intelligent packaging.

Part 3 discusses shelf life determination and elements of storage stability and packaging requirements of various food categories. The final part presents issues related to packaging sociology, addressing sustainable packaging, as well as sociological and legislative considerations.

Table of Contents

Overview of Food Packaging Systems
Science and Technology of Food Packaging
Socioeconomic Needs
Packaging Functions
Packaging Environments
Food Packaging Systems
Tables for Analyzing Food Packaging Systems
Food Package Development
Chemical Structures and Properties of Packaging Materials
Chemical Constituents
Chemical Bonding
Intermolecular Forces
Spatial Arrangements
Chemical Reactivity and Susceptibility of Packaging
Physical Properties of Packaging Materials
Thermal Properties
Electromagnetic Properties
Mechanical Properties
Permeation of Gas and Vapor
Basic Concepts of Permeation
Theoretical Analysis
Terminology and Units for Permeation
Permeability Coefficients of Food Packaging Polymers
Factors Governing Permeation
Measurements for Permeation Properties
Migration and Flavor Scalping
Phenomenal Description of Migration Process
Migration Issues in Food Packaging
Flavor Scalping and Sorption
Migration Testing
Predictive Migration Models
Regulatory Considerations
Food Packaging Polymers
Basic Concepts of Polymers
Polymerization Reactions
Plastics versus Polymers
Composition/Processing/Morphology/Properties Relationships
Characteristics of Packaging Polymers
Food Packaging Polymers
Polymer Processing
Glass Packaging
Chemical Structure
Glass Properties
Glass Containers Manufacturing
Glass Container Strengthening Treatments
Use of Glass Containers in Food Packaging
Other Ceramic Containers
Metal Packaging
Coated Steels
Stainless Steel
Metal Corrosion
Metal Container Manufacturing
Protective Lacquers
Cellulosic Packaging
Cellulose Fiber-Morphology
Cellulose Fiber-Chemistry
Paper and Paperboard Production
Paper Bags & Wrappings
Corrugated Board and Boxes
Folding Cartons and Set-up Boxes
Composite Cans and Fiber Drums
Cartons for Liquids
Molded Cellulose
Other Quasi Cellulosic Materials
End-of-Line Operations
Label and Labeling
Sealing of Plastic Surfaces
Case Study: Finding Sealing Conditions for a LLDPE Film
Food Packaging Operations and Technology
Food Packaging Line
Filling of Liquid and Wet Food Products
Filling of Dry Solid Foods
Closure and Closing Operation
Methods of Wrapping and Bagging
Various Forms of Contact and Contour Packaging
Case Studies
Thermally Preserved Food Packaging: Retortable and Aseptic
Thermal Destruction of Microorganisms and Food Quality
Basics of Thermal Processing Design
Hot Filling
In-container Pasteurization and Sterilization
Aseptic Packaging
Case Study: Design of a Thermal-Processed Tray-Set Containing High- and Low-Acid Foods
Vacuum/Modified Atmosphere Packaging
Basic Principles
Non-respiring Products
Respiring Products
Case study: Design of Modified Atmosphere Package for Blueberries
Microwavable Packaging
Microwaves and Microwave Oven
Microwave/Food/Packaging Interactions
Challenges in Microwave Heating of Foods
Microwavable Packaging Materials
Interactive Microwave Food Packages
Case Study: Effect of Metal Shielding on Microwave Heating Uniformity
Active and Intelligent Packaging
Active Packaging – Absorbing System
Active Packaging – Releasing System
Active Packaging – Other System
Intelligent Packaging Framework
Smart Packaging Devices
Legislative and Human Behavior Issues
Case Study: Intelligent Microwave Oven with Barcode Reader
Shelf Life of Packaged Food Products
Food Distribution Channel
Criteria Determining Shelf Life
Measurements and Prediction
Case Study: Shelf Life of a Potato Chip Product with Two Interacting Quality Deterioration Mechanisms
Elements of Packaging, Distribution and Shelf Life of Each Category Foods
Cereals and Bakery Products
Meat and Fish Products
Dairy Products
Confectionery Products
Fats and Oils
Fresh Fruits and Vegetables
Frozen Foods
Sustainable Food Packaging
Sustainable Packaging
Packaging Related Environmental Issues
Management of Packaging Wastes
Recycling of Packaging Materials
Biodegradable Materials
Degradable Packaging
Life Cycle Assessment
Sociological and Legislative Considerations
Tamper Evident Packaging
Product Liability
Labeling Information

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