A Handbook on Food Packaging

Contents: Foreword. Preface. 1. Introduction and history. 2. Functions of packaging. 3. Classification of packages and packaging materials and techniques. 4. Terminologies used in packaging. 5. General characteristics and properties of packaging materials. 6. Packaging of different products. 7. Packaging laws and regulations. Index.

"A Handbook on Food Packaging" deals with the basic ideas of packaging materials used, different methods of packaging and the technologies used in determining the quality and requirement of packaging materials. This is a compilation of information gathered from existing publications, books and latest information's from the net. The book starts with history, classification of materials and then introducing the package requirements for each class of food products.

The book comprises of seven chapters starting with a brief introduction and history, followed with classification of materials, brief description on the characteristics of each material; their application and then moving to the package requirements of various food products requirements of various food products and finally about the laws and regulations on food packaging.

This a brief and valid handbook highly suitable for the students, faculty and research workers engaged in the field of food processing, food science and technology, horticulture, dairy science agricultural engineering and related fields as ready reckoner for the reference on food packaging." (jacket)