Food Packaging Science and Technology: 1st Edition (Hardback) book cover

Food Packaging Science and Technology

1st Edition

By Dong Sun Lee, Kit L. Yam, Luciano Piergiovanni

CRC Press

656 pages

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Hardback: 9780824727796
pub: 2008-04-01
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pub: 2008-04-01
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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

Subject Categories

BISAC Subject Codes/Headings:
TECHNOLOGY & ENGINEERING / Industrial Design / Packaging