1st Edition

Food Packaging and Shelf Life
A Practical Guide

ISBN 9781420078442
Published December 21, 2009 by CRC Press
404 Pages 82 B/W Illustrations

USD $220.00

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Book Description

The importance of food packaging hardly needs emphasizing since only a handful of foods are sold in an unpackaged state. With an increasing focus on sustainability and cost-effectiveness, responsible companies no longer want to over-package their food products, yet many remain unsure just where reductions can effectively be made. Food Packaging and Shelf Life: A Practical Guide provides package developers with the information they need to specify just the right amount of protective packaging to maintain food quality and maximize shelf life.

Current food packaging must take into consideration the biochemical, chemical, physical, and biological changes that occur during processing, distribution, and storage. Organized according to chapters devoted to specific food products, this practical handbook defines the indices of failure for foods as diverse as milk, fruits, bottled water, juices, vegetables, fish, and beef. It discusses the deteriorative reactions for each food and reviews how different packaging materials may influence time to failure and thus shelf life. Other topics included biobased packaging, packaging and the microbial shelf life of foods, and shelf life testing methodology.

The author maintains a website with more information.

Table of Contents

Food Packaging and Shelf Life

Gordon L. Robertson

Food Quality and Indices of Failure

Gordon L. Robertson

Shelf Life Testing Methodology and Data Analysis

Michel Guillet and Natalie Rodrigue

Packaging and the Microbial Shelf Life of Food

Dong Sun Lee

Packaging and the Shelf Life of Milk

Michael G. Kontominas

Packaging and the Shelf Life of Cheese

Maria de Fátima Poças and Manuela Pintado

Packaging and the Shelf Life of Milk Powders

Elmira Arab Tehrany and Kees Sonneveld

Packaging and the Shelf Life of Yogurt

Roger D. MacBean

Packaging and the Shelf Life of Water and Carbonated Drinks

Philip R. Ashurst

Packaging and the Shelf Life of Orange Juice

Antonio López-Gómez, María Ros-Chumillas, and Yulissa Y. Belisario-Sánchez

Packaging and the Shelf Life of Coffee

Maria Cristina Nicoli, Lara Manzocco, and Sonia Calligaris

Packaging and the Shelf Life of Beer

Charles W. Bamforth and John M. Krochta

Packaging and the Shelf Life of Wine

Malcolm J. Reeves

Packaging and the Shelf Life of Fresh Red and Poultry Meats

Alex O. Gill and Colin O. Gill

Packaging and the Shelf Life of Fish

Steve Slattery

Packaging and the Shelf Life of Fruits and Vegetables

Nathalie Gontard and Carole Guillaume

Packaging and the Shelf Life of Vegetable Oils

Luciano Piergiovanni and Sara Limbo

Packaging and the Shelf Life of Cereals and Snack Foods

Sea C. Min, Young T. Kim, and Jung H. Han

Shelf Life of Foods in Biobased Packaging

Vibeke Kistrup Holm

Active Packaging and the Shelf Life of Foods

Kay Cooksey

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Gordon L. Robertson is a food packaging consultant, author, and trainer, and an adjunct Professor in the School of Land, Crop, and Food Sciences at the University of Queensland in Brisbane, Australia. Previously, he was Vice President for Environmental & External Affairs for Tetra Pak in their Asia Regional Headquarters for 11 years. Prior to that, he was Foundation Professor of Packaging Technology at Massey University, New Zealand where he taught courses on food packaging for 21 years. Dr. Robertson is also the author of both editions of Food Packaging Principles & Practice (CRC Press, 2006).