Buch, Englisch, 400 Seiten, Format (B × H): 150 mm x 250 mm, Gewicht: 666 g
Buch, Englisch, 400 Seiten, Format (B × H): 150 mm x 250 mm, Gewicht: 666 g
ISBN: 978-1-118-76585-2
Verlag: Wiley John + Sons
An overview of the history of packaging, its multiple functions, diverse packaging materials, and packaging machinery
Well-managed food packaging can provide humankind with a dependable solution for sustenance. Packaging is a critical tool for food preservation and food protection and facilitates the safe distribution of food. Effective packaging can lead to longer shelf-lives and improved global supply chain issues, and sustainable packaging can reduce food and environmentally harmful waste. Recent innovation in food packaging has shown it to be a dynamic field capable of evolving to meet new market and consumer needs.
Introduction to Food Packaging is an accessible overview, detailing its history, general principles, and its future in the industry. It introduces traditional and new materials alike and a diverse lineup of packaging technologies —which are continuously entering the market, along with other relevant topics. The result is a book which clearly demonstrates the potential of food packaging to meet the challenges of a sustainable, globalized world.
Introduction to Food Packaging readers will also find: - An interactive digital version and a printed version including a full-color presentation with images, figures, tables and videos (digital version) presenting relevant key terms for each chapter, key concepts, learning objectives, an exhaustive bibliography and pertinent websites along with useful questions on key concepts
- Detailed discussion of topics including functions, packaging materials, packaging technologies, worldwide packaging regulation and more
- A companion website for instructors with answers to the questions posed on each chapter
Introduction to Food Packaging is ideal for students and instructors involved in Food Science and Technology classes related to food packaging as well as Chemical Engineering, Agricultural Engineering and Bioengineering students interested in learning about the principles, applications, and relevant topics of food packaging.
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
List of Contributors 00
Preface 00
List of Figures 00
List of Tables 00
1 Introduction to Packaging – Production, Use,
Importance, and Challenges 1
Kurt A. Rosentrater
1.1 Introduction 1
1.2 Growth Into a Modern Industry 3
1.3 Importance and Use 5
1.4 State of the Art 6
1.5 Questions and Controversies 6
1.6 Conclusions 11
References 11
Additional References 12
2 History of Packaging 19
Ziynet Boz
2.1 Introduction 19
2.2 Early History of Packaging 19
2.3 When Everything Changed: Late 17th Century to Late
20th Century 24
2.4 The New Millenium: 21st Century Developments
in Packaging 35
2.5 Final Remarks 35
References 36
Additional References 39
3 Packaging Levels, Functions, and Environments 40
Maria Botero Omary and Yu-Chen
Nicole Chiu
3.1 Introduction 40
3.2 Types of Packages 40
3.3 Packaging Functions 44
3.4 Packaging Environments 52
3.5 Functions versus Environments Matrix 53
3.6 Final Remarks 53
References 55
Additional References 55
4 Types of Packaging Materials I: Plastics 57
Eva Almenar and Christopher Wilson
4.1 Introduction 57
4.2 Conventional Plastics 58
4.3 Novel Plastics 77
4.4 Final Remarks 85
Acknowledgment 85
References 86
Additional References 88
5 Types of Packaging Materials II: Glass, Metals,
Paper, Paperboard, Wood, Textiles,
and
Multilayer Structures 96
Eva Almenar, Christopher Wilson, Richard E. Bayer,
and Michael Kubicki
5.1 Introduction to Materials in Food Packaging 96
5.2 Glass 96
5.3 Metals 104
5.4 Paper and Paperboard 111
5.5 Wood 115
5.6 Textiles 117
5.7 Multilayer Structures 117
5.8 Final Remarks 125
Acknowledgments 125
References 125
Additional References 127
6 Modified Atmosphere Packaging and Related
Technologies 134
Eva Almenar and Jaime Gonzalez-Buesa
6.1 Introduction to Modified Atmosphere Packaging 134
6.2 Modified Atmosphere Packaging and Related Packaging
Technologies 136
6.3 Gases Used in Modified Atmosphere Packaging 138
6.4 Packaging Materials and Modified Atmosphere Packaging 140
6.5 Design of a Modified Atmosphere Packaging System 146
6.6 Methods, Operations, and Machinery to Develop Modified
Atmosphere Packaging Systems 154
6.7 Safety and Regulatory Aspects of Modified Atmosphere
Packaging 159
6.8 Benefits and Limitations of Modified Atmosphere
Packaging 160
6.9 Modified Atmosphere Packaging and Key Food Market
Segments 161
6.10 Final Remarks 164
Acknowledgments 165
References 165
Additional References 171
7 Active, Intelligent, and Other Emerging
Packaging Technologies 174
Ziynet Boz and Priscilla D. Antunez
7.1 Introduction 174
7.2 Active Packaging 175
7.3 Intelligent Packaging 185
7.4 Final Remarks 192
References 192
Additional References 197
8 Packaging Machinery and Operations 206
Autumn Lopez and Ajay Kathuria
8.1 Introduction 206
8.2 Liquid Filling Operations 206
8.3 Form-Fill-
Seal
Machines and Conveyor Systems 221
8.4 Packaging Operations for Extended Shelf Life 225
8.5 Inspection Systems 227
8.6 Conclusions and Future Trends 231
References 231
Additional References 231
9 Aseptic Processing and Packaging 233
Lina M. Ramirez-Lopez
9.1 Introduction 233
9.2 History of Aseptic Packaging 233
9.3 Package Development 236
9.4 Aseptic Packaging Systems and Characteristics 242
9.5 Verification of the Sterilization Process 247
9.6 Recent Developments in Sterilization Techniques 247
9.7 Final Remarks 248
References 249
Additional References 251
10 Packaging for Novel Food Preservation Technologies 253
H. Daryaei, K. Krishnamurthy, S.S. Sablani, E. Ford,
F.E. Feeherry, and C.J. Doona
10.1 Introduction 253
10.2 High-Pressure
Processing and Pressure-Assisted
Thermal
Processing 253
10.3 Microwave-Assisted
Thermal Processing 261
10.4 Alternative Processing Technologies 267
10.5 Nanotechnology for Innovative Packaging Materials for Fresh
Produce 269
10.6 Final Remarks 276
References 277
Sources of Further Information 280
Additional References 280
11 Packaging Testing I: Preshipment Testing
of Distribution Packaging 283
Thitisilp Kijchavengkul and Siriyupa Netramai
11.1 Introduction 283
11.2 Preshipment Testing Procedures 285
11.3 Final Remarks 302
References 302
Additional References 303
12 Packaging Testing II: Testing of Consumer
Food Packaging 306
Siriyupa Netramai and Thitisilp Kijchavengkul
12.1 Introduction 306
12.2 Sample Preparation 308
12.3 Testing of Packaging Materials 309
12.4 Testing of Consumer Food Packaging 325
12.5 Final Remarks 333
References 333
Additional References 339
13 Food Shelf Life 341
Eva Almenar and Jaime González-Buesa
13.1 Introduction and Definitions 341
13.2 Factors Affecting Food Shelf Life 342
13.3 Main Deterioration Processes in Food 345
13.4 Methods and Devices to Evaluate Food Shelf Life 353
13.5 Protocol to Estimate Food Shelf Life 356
13.6 Packaging and Shelf Lives of Specific Food Types 359
13.7 Final Remarks 365
Acknowledgments 365
References 365
Additional References 368
14 Food Packaging Interactions 371
Hayati Samsudin and Rafael Auras
14.1 Introduction 371
14.2 Glass Packaging 371
14.3 Metal Packaging 375
14.4 Paper Packaging 381
14.5 Plastic Packaging 386
14.6 Final Remarks 392
References 392
Additional References 396
15 Sustainable Packaging Systems 399
DongHo Kang and Rafael Auras
15.1 Introduction 399
15.2 Packaging Waste 404
15.3 Sustainable Packaging Systems 407
15.4 Industrial Ecology 408
15.5 Life Cycle Assessment 409
15.6 Life Cycle Analysis Software 411
15.7 Use of Life Cycle Assessment in Packaging to Evaluate End-of-
Life
Scenarios 414
15.8 Keeping It All in Perspective 428
References 430
Additional References 433
Index 000
