Food Packaging: Principles and Practice, Third Edition presents a comprehensive and accessible discussion of food packaging principles and their applications. Integrating concepts from chemistry, microbiology, and engineering, it continues in the tradition of its bestselling predecessors and has been completely revised to include new, updated, and expanded content and provide a detailed overview of contemporary food packaging technologies.
An in-depth exploration of the field, Food Packaging: Principles and Practice includes all-new worked examples and reflects the latest research and future hot topics. Comprehensively researched with more than 1000 references and generously illustrated, this book will serve students and industry professionals, regardless of their level or background, as an outstanding learning and reference work for their professional preparation and practice.
Key Features
- Covers the packaging requirements of all major food groups.
- Includes new chapters on food packaging closures and sealing systems, as well as optical, mechanical, and barrier properties of thermoplastic polymers.
- Provides the latest information on new and active packaging technologies.
- Offers guidance on the design and analysis of shelf life experiments and the shelf life estimation of foods.
- Discusses the latest details on food contact materials including those of public interest such as BPA and phthalates in foods.
- Devotes extensive space to the discussion of edible, biobased and biodegradable food packaging materials.
Contents
Chapter 1 Introduction to Food Packaging
- Definitions
- Functions of Packaging
- Package Environments
- Functions/Environment Grid
- Packaging Innovation
- Finding Information
Chapter 2 Structure and Related Properties of Plastic Polymers
- History
- Factors Influencing Polymer Structures and Related Properties
Chapter 3 Edible, Biobased and Biodegradable FoodPackaging Materials
- Edible Packaging Materials
- Biobased and Biodegradable Packaging Materials
- Environmental Aspects
- Future Trends
Chapter 4 Optical, Mechanical and Barrier Properties of Thermoplastic Polymers
- Optical Properties
- Tensile Properties
- Bursting Strength
- Impact Strength
- Tear Strength
- Stiffness
- Crease or Flex Resistance
- Coefficients of Friction
- Blocking
- Orientation and Shrinkage
- Barrier Properties
Chapter 5 Processing and Converting of Thermoplastic Polymers
- Extrusion
- Calendering
- Coating and Laminating
- Blending
- Vapor Deposition
- Nanocomposites
- Orientation
- Cross-Linking
- Microperforation
- Injection Molding
- Blow Molding
- Thermoforming
- Foamed (Cellular) Plastics
Chapter 6 Paper and Paper-Based Packaging Materials
- Pulp
- Paper
- Paperboard Products
Chapter 7 Metal Packaging Materials
- Manufacture of Tinplate
- Manufacture of ECCS
- Manufacture of Aluminum
- Container-Making Processes
- Aluminum Foils and Containers
- Corrosion of Metal Packaging Materials
Chapter 8 Glass Packaging Materials
- Composition and Structure
- Physical Properties
- Manufacture
- Glass Container Design
- Closures for Glass Containers
Chapter 9 Printing Processes, Inks, Adhesives and Labeling of Packaging Materials
- Printing Processes
- Inks
- Adhesives
- Labeling
- Coding
Chapter 10 Food Packaging Closures and Sealing Systems
- Closures for Glass and Plastic Containers
- Heat Sealing
- Peelable Seals
- Cold Seals
Chapter 11 Deteriorative Reactions in Foods
- Deteriorative Reactions in Foods
- Rates of Deteriorative Reactions
- Intrinsic Factors Controlling the Rates of Deteriorative Reactions
- Extrinsic Factors Controlling the Rates of Deteriorative Reactions
Chapter 12 Shelf Life of Foods
- Definitions
- Shelf Life Determination
- Determining Shelf Life from the Product Side
- Predicting Microbial Shelf Life
- Accelerated Shelf Life Testing
- Determining Shelf Life from the Consumer Side
- Shelf Life Devices
- Some Cautionary Advice
Chapter 13 Aseptic Packaging of Foods
- Sterilization of Packaging Material Food Contact Surfaces
- Aseptic Packaging Systems
- Integrity Testing of Aseptic Packages
Chapter 14 Packaging of Microwavable Foods
- Basic Principles
- Effect of Food Product
- Packaging
- Conclusion
Chapter 15 Active and Intelligent Packaging
- Historical Development
- Definitions
- Active Packaging Systems
- Intelligent Packaging
- Safety and Regulatory Issues
- Conclusions
Chapter 16 Modified Atmosphere Packaging
- Principles
- Gases Used in Map
- Methods of Creating MA Conditions
- Equipment for MAP
- Packaging for MAP Applications
- Microbiology of MAP
- Safety of MAP
- Refrigerated, Pasteurized Foods with Extended Durability and Sous Vide
- Applications of MAP
Chapter 17 Packaging of Flesh Foods
- Red Meat
- Cured and Cooked Meats
- Poultry
- Seafood
Chapter 18 Packaging of Horticultural Products
- Postharvest Physiology
- Modified Atmosphere Packaging of Fresh Horticultural Produce
- Packaging of Horticultural Products
Chapter 19 Packaging of Dairy Products
- Fluid Milk
- Fermented Products
- Butter and Spreads
- Cheese
- Milk Powders
Chapter 20 Packaging of Cereals, Snack Foods and Confectionery
- Grains
- Breakfast Cereals
- Pastas
- Bakery Products
- Snack Foods
- Confectionery
Chapter 21 Packaging of Beverages
- Water
- Carbonated Soft Drinks
- Coffee
- Tea
- Juices
- Beer
- Wine
Chapter 22 Legislative and Safety Aspects of Food Packaging
- Regulatory Considerations
- Plastics Packaging
- Metal Packaging
- Paper Packaging
- Glass Packaging
- Taints and Off-Flavors
- Traceability
Chapter 23 Food Packaging and Sustainability
- Waste Management Options
- Life Cycle Assessment
- Packaging and Environmental Policies
- Packaging and Sustainability
About the Authors
- Gordon L. Robertson is a food packaging consultant and an adjunct Professor in the School of Agriculture and Food Sciences at the University of Queensland, Brisbane, Australia.
Book Details
- Hardcover: 733 pages
- Publisher: CRC Press; 3 edition (November, 2012)
- Language: English
- ISBN-10: 1439862419
- ISBN-13: 978-1439862414
- Product Dimensions: 1.5 x 8 x 11 inches
- List price: $99.95