Food Packaging: Principles and Practice 2nd Edition

Food Packaging: Principles and Practice 2nd Edition by Gordon L. Robertson presents an integrated approach to understanding the principles underlying food packaging and their applications. Integrating concepts 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 subject matter into five parts for ease-of-use. 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. The second part then details the various types of deteriorative reactions that foods undergo, examines the extrinsic factors controlling their reaction rates, and discusses specific factors influencing 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 describes packaging requirements of the major food groups. The final section examines the safety and legislative aspects of food packaging. The book also includes over 300 industry abbreviations, acronyms, and symbols, and an expansive index.

What's New in the Second Edition:

• Includes five new chapters and diagrams that explain recent developments in packaging materials and processes.
  
• Provides the latest information on new and active packaging technologies.
  
• Presents new, updated, and expanded references.
  

Adhering to the highly organized format that made the first edition so straightforward and informative, this latest edition of Food Packaging: Principles and Practice presents students with the most essential and cutting-edge information available.

Contents

Ch. 1    Introduction to food packaging
Ch. 2    Structure and related properties of plastic polymers
Ch. 3    Edible and biobased food packaging materials
Ch. 4    Permeability of thermoplastic polymers
Ch. 5    Processing and converting of thermoplastic polymers
Ch. 6    Paper and paper-based packaging materials
Ch. 7    Metal packaging materials
Ch. 8    Glass packaging materials
Ch. 9    Printing processes, inks, adhesives and labeling of packaging materials
Ch. 10    Deteriorative reactions in foods
Ch. 11    Shelf life of foods
Ch. 12    Aseptic packaging of foods
Ch. 13    Packaging of microwavable foods
Ch. 14    Active and intelligent packaging
Ch. 15    Modified atmosphere packaging
Ch. 16    Packaging of flesh foods
Ch. 17    Packaging of horticultural products
Ch. 18    Packaging of dairy products
Ch. 19    Packaging of cereals, snack foods and confectionery
Ch. 20    Packaging of beverages
Ch. 21    Safety and legislative aspects of packaging
Ch. 22    Food packaging and the environment

Product Details

• Hardcover: 568 pages
• Publisher: CRC Press; 2 edition (September 22, 2005)
• Language: English
• ISBN-10: 0849337755
• ISBN-13: 978-0849337758
• Product Dimensions: 10 x 6.8 x 1.3 inches 
• List Price: $102.95

Tags: Food Packaging