Food packaging : principles and practice

Gordon L. Robertson

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. 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 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.

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  • Introduction to Food Packaging Definitions Functions of Packaging Package Environments Functions/Environment Grid Packaging Innovation Finding Information Structure and Related Properties of Plastic Polymers History Factors Influencing Polymer Structures and Related Properties Edible, Biobased and Biodegradable FoodPackaging Materials Edible Packaging Materials Biobased and Biodegradable Packaging Materials Environmental Aspects Future Trends 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 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 Paper and Paper-Based Packaging Materials Pulp Paper Paperboard Products Metal Packaging Materials Manufacture of Tinplate Manufacture of ECCS Manufacture of Aluminum Container-Making Processes Aluminum Foils and Containers Corrosion of Metal Packaging Materials Glass Packaging Materials Composition and Structure Physical Properties Manufacture Glass Container Design Closures for Glass Containers Printing Processes, Inks, Adhesives and Labeling of Packaging Materials Printing Processes Inks Adhesives Labeling Coding Food Packaging Closures and Sealing Systems Closures for Glass and Plastic Containers Heat Sealing Peelable Seals Cold Seals 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 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 Aseptic Packaging of Foods Sterilization of Packaging Material Food Contact Surfaces Aseptic Packaging Systems Integrity Testing of Aseptic Packages Packaging of Microwavable Foods Basic Principles Effect of Food Product Packaging Conclusion Active and Intelligent Packaging Historical Development Definitions Active Packaging Systems Intelligent Packaging Safety and Regulatory Issues Conclusions 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 Packaging of Flesh Foods Red Meat Cured and Cooked Meats Poultry Seafood Packaging of Horticultural Products Postharvest Physiology Modified Atmosphere Packaging of Fresh Horticultural Produce Packaging of Horticultural Products Packaging of Dairy Products Fluid Milk Fermented Products Butter and Spreads Cheese Milk Powders Packaging of Cereals, Snack Foods and Confectionery Grains Breakfast Cereals Pastas Bakery Products Snack Foods Confectionery Packaging of Beverages Water Carbonated Soft Drinks Coffee Tea Juices Beer Wine Legislative and Safety Aspects of Food Packaging Regulatory Considerations Plastics Packaging Metal Packaging Paper Packaging Glass Packaging Taints and Off-Flavors Traceability Food Packaging and Sustainability Waste Management Options Life Cycle Assessment Packaging and Environmental Policies Packaging and Sustainability

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書名 Food packaging : principles and practice
著作者等 Robertson, Gordon L.
出版元 CRC
刊行年月 c2013
版表示 3rd ed
ページ数 xxix, 703 p.
大きさ 27 cm
ISBN 9781439862414
NCID BB17908304
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言語 英語
出版国 アメリカ合衆国