Chapter 1 Overview of Food Packaging Systems
- Introduction
- Science and Technology of Food Packaging
- Socioeconomic Needs
- Packaging Functions
- Packaging Environments
- Food Packaging Systems
- Tables for Analyzing Food Packaging Systems
- Food Package Development
Part 1 Packaging Material Science
Chapter 2 Chemical Structures and Properties of Packaging Materials
- Introduction
- Chemical Constituents
- Chemical Bonding
- Intermolecular Forces
- Spatial Arrangements
- Chemical Reactivity and Susceptibility of Packaging
Chapter 3 Physical Properties of Packaging Materials
- Introduction
- Thermal Properties
- Electromagnetic Properties
- Mechanical Properties
Chapter 4 Permeation of Gas and Vapor
- Introduction
- Basic Concepts of Permeation
- Theoretical Analysis of Permeation
- Terminology and Units for Permeation
- Permeability Coefficients of Food Packaging Polymers
- Factors Governing Permeation
- Measurements for Permeation Properties
- Gas Transport through Leaks
Chapter 5 Migration and Food-Package Interaction
- Introduction
- Phenomenal Description of Migration Process Migration Issues in Food Packaging
- Flavor Scalping and Sorption
- Migration Testing
- Predictive Migration Models
- Regulatory Considerations
Chapter 6 Food Packaging Polymers
- Basic Concepts of Polymers
- Polymerization Reactions
- Plastics versus Polymers Composition/Processing/Morphology/Properties Relationships
- Characteristics of Packaging Polymers
- Food Packaging Polymers
- Polymer Processing
Chapter 7 Glass Packaging
- Introduction
- Chemical Structure
- Glass Properties
- Glass Containers Manufacturing
- Glass Container Strengthening Treatments
- Use of Glass Containers in Food Packaging
- Other Ceramic Containers
Chapter 8 Metal Packaging
- Introduction
- Aluminium
- Coated Steels
- Stainless Steel
- Metal Corrosion
- Metal Container Manufacturing
- Protective Lacquers
Chapter 9 Cellulosic Packaging
- Introduction
- Cellulose Fiber-Morphology
- cellulose Fiber-Chemistry
- Paper and Paperboard Production
- Paper Bags & Wrappings
- Corrugated Board and Boxes
- Folding Cartons and Set-up Boxes
- Composite Cans and Fiber Drums
- Cartons for Liquids
- Molded Cellulose C
- Cellophane
- Other Quasi Cellulosic Materials
Part 2 Packaging Technologies
Chapter 10 End-of-Line Operations
- Introduction
- Printing
- Label and Labeling
- Coding
- Sealing of Plastic Surfaces
- Case Study: Finding Sealing Conditions for a LLDPE Film
Chapter 11 Food Packaging Operations and Technology
- Food Packaging Line
- Filling of Liquid and Wet Food Products
- Filling of Dry Solid Foods
- Closure and Closing Operation
- Methods of Wrapping and Bagging
- Form/Fill/Seal
- Various Forms of Contact and Contour Packaging
- Case Studies
Chapter 12 Thermally Preserved Food Packaging: Retortable and Aseptic
- Introduction
- Thermal Destruction of Microorganisms and Food Quality
- Basics of Thermal Processing Design
- Hot Filling
- In-container Pasteurization and Sterilization
- Aseptic Packaging
- Case Study: Design of a Thermal-Processed Tray-Set Containing High- and Low-Acid Foods
Chapter 13 Vacuum/Modified Atmosphere Packaging
- Basic Principles
- Non-respiring Products
- Respiring Products
- Case study: Design of Modified Atmosphere Package for Blueberries
Chapter 14 Microwavable Packaging
- Microwaves and Microwave Oven
- Microwave/Food/Packaging Interactions
- Challenges in Microwave Heating of Foods
- Microwavable Packaging Materials
- Interactive Microwave Food Packages
- Case Study: Effect of Metal Shielding on Microwave Heating Uniformity
Chapter 15 Active and Intelligent Packaging
- Introduction
- Active Packaging -- Absorbing System
- Active Packaging -- Releasing System
- Active Packaging -- Other System
- Intelligent Packaging Framework
- Smart Packaging Devices
- Legislative and Human Behavior Issues
- Case Study: Intelligent Microwave Oven with Barcode Reader
Part 3 Packaging Food Science
Chapter 16 Shelf Life of Packaged Food Products
- Basic Concepts
- Food Factors Affecting Shelf Life
- Kinetics of Food Deterioration
- Environmental Factors Affecting Shelf Life
- Package Factors Affecting Shelf Life
- Shelf Life Studies
- Shelf Life Models
- Case Study: Shelf Life of a Potato Chip with Two Interacting Quality Deterioration Mechanisms
Chapter 17 Food Products Stability and Packaging Requirements
- Introduction
- Cereals and Bakery Products
- Meat and Fish Products
- Dairy Products
- Confectionery Products
- Fats and Oils
- Drinks
- Fresh Fruits and Vegetables
- Frozen Foods
Part 4 Packaging Sociology
Chapter 18 Sustainable Packaging
Chapter 18 Sustainable Packaging
- Introduction
- Sustainable Packaging
- Environmental Issues Relating to Packaging
- Packaging Waste Management
- Life Cycle Assessment
- Degradable Packaging Polymers
Chapter 19 Sociological and Legislative Considerations
- Introduction
- Tamper Evident Packaging
- Product Liability
- Labeling Information
Index
With a wealth of illustrations, examples, discussion questions, and case studies, the Food Packaging Science and Technology (Packaging & Converting Technology Series) covers basic principles and technologies as well as advanced topics such as active, intelligent, and sustainable packaging with unparalleled depth and breadth of scope. Emphasizing the application of relevant scientific principles to create effective designs and quality products, an international team of contributors draws on their collective experience to equip you with the necessary knowledge and tools to tackle modern food packaging problems.
Divided into four parts, this book begins with an extensive discussion of packaging materials science. Contributions review the basic concepts of chemical and physical properties as they relate to food packaging. They cover gas permeation and migration and give detailed information on the four basic types of packaging materials: plastics, glass, metal, and cellulosic. The second part applies the previous information to the field of packaging technologies. Traditional methods and concepts such as end-of-line operations, permeation and migration, canning and aseptic packaging, and vacuum/modified atmosphere packaging are juxtaposed with the more advanced technologies of microwaveable packaging, active packaging, and intelligent packaging. Part 3 discusses shelf life determination and elements of storage stability and packaging requirements of various food categories. The final part presents issues related to packaging sociology, addressing sustainable packaging, as well as sociological and legislative considerations.
Book Details
- Hardcover: 656 pages
- Publisher: CRC Press (April 1, 2008)
- Language: English
- ISBN-10: 0824727797
- ISBN-13: 978-0824727796
- Product Dimensions: 9.3 x 6.4 x 1.4 inches
List Price: $94.95