Food Packaging : Principles and Practice
Contents: 1. Introduction to food packaging. 2. Structure and related properties of plastic polymers. 3. Edible and biobased food packaging materials. 4. Permeability of thermoplastic polymers. 5. Processing and converting of thermoplastic polymers. 6. Paper and paper-based packaging materials. 7. Metal packaging materials. 8. Glass packaging materials. 9. Printing processes, inks, adhesives and labeling of packaging materials. 10. Deteriorative reactions in foods. 11. Shelf life of foods. 12. Aseptic packaging of foods. 13. Packaging of microwavable foods. 14. Active and intelligent packaging. 15. Modified atmosphere packaging. 16. Packaging of flesh foods. 17. Packaging of horticultural products. 18. Packaging of dairy products. 19. Packaging of cereals, snack foods and confectionery. 20. Packaging of beverages. 21. Safety and legislative aspects of packaging. 22. Food packaging and the environment. Abbreviations, acronyms and symbols. Index.
"A comprehensive, accessible reference, Food packaging: Principles and Practice, Second Edition presents a structured approach to understanding the principles underlyings food packagings and their application. Integrating concepts drawn from chemistry, microbiology, and engineering, it continues in the fine tradition of its bestselling predecessor--and has been completely rewritten to include new, updated, and expanded content.
The author divides the book\'s content into five parts for easy reference. The first part addresses the manufacture, properties, and forms of packaging materials, placing emphasis on those properties that influence the quality and shelf life of food. Two new chapters have been added to this section describing edible and biobased food packaging materials and explaining printing processes, inks, adhesives, and labeling. The second part then details various types of deteriorative reactions that foods undergo, describes extrinsic factors controlling their reaction rates, and discusses specific elements that influence shelf life and the methodology used to estimate that shelf life.
Chapters on the aseptic packaging of foods, active and intelligent packaging, modified atmosphere packaging, and microwavable food packaging are explored in the third part, while the fourth part discusses packaging requirements of the major food groups. The final section examines the safety and legislative aspects of food packaging, and includes a new chapter on packaging and the environment, another area that has come to the forefront since the first edition. The book also includes over 300 industry abbreviations, acronyms, and symbols, and an expansive index to facilitate the use of this book as a reference."
