Food Packaging: Principles and Practice, Second Edition (Food Science and Technology)

A comprehensive and accessible textbook, Food Packaging: Principles and Practice, Second Edition 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 updated 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.

The author maintains a website with more information.

INTRODUCTION TO FOOD PACKAGING
Historical
Definitions
Functions of Packaging
Environments of Packaging
The Functions/Environments Grid
Conclusions
References

STRUCTURE AND RELATED PROPERTIES OF PLASTIC POLYMERS
Introduction
History
Factors Influencing Polymer Structures and Related Properties
References

EDIBLE AND BIOBASED FOOD PACKAGING MATERIALS
Introduction
Edible Films and Coatings
Biobased Packaging Materials
Environmental Aspects
References

PERMEABILITY OF THERMOPLASTIC POLYMERS
Introduction
Theory
Steady State Permeation
Permeation Through Pores
Permeability Coefficient Units
Polymer/Permeant Relationships
Variables of the Polymer
Factors Affecting the Diffusion and Solubility Coefficients
Transmission Rate
Migration
Permeability of Multi-layer Materials
Measurement of Permeability
Symbols
References

PROCESSING AND CONVERTING OF THERMOPLASTIC POLYMERS
Extrusion
Calendering
Coating and Laminating
Metallization
Orientation
Cross-linking
Microperforation
Injection Molding
Blow Molding
Thermoforming
Foamed (Cellular) Plastics
Heat Sealing
References

PAPER AND PAPER-BASED PACKAGING MATERIALS
Pulp
Paper
Paper Products
References

METAL PACKAGING MATERIALS
Introduction
Manufacture of Tinplate
Manufacture of Electrolytically Chromium-Coated Steel (ECCS)
Manufacture of Aluminum
Container-Making Processes
Aluminum Foils and Containers
Corrosion of Metal Packaging Materials
References

GLASS PACKAGING MATERIALS
Introduction
Composition and Structure
Physical Properties
Manufacture
Glass Container Design
Closures for Glass Containers
References

PRINTING PROCESSES, INKS, ADHESIVES, AND LABELING OF PACKAGING MATERIALS
Introduction
Printing Processes
Inks
Adhesives
Labeling
References

DETERIORATIVE REACTIONS IN FOODS
Introduction
Deteriorative Reactions in Foods
Rates of Deteriorative Reactions
Extrinsic Factors Controlling the Rates of Deteriorative Reactions
References

SHELF LIFE OF FOODS
Definitions
Factors Controlling Shelf Life
Shelf Life Estimation
Shelf Life Devices
References

ASEPTIC PACKAGING OF FOODS
Introduction
Sterilization of Packaging Material Food Contact Surfaces
Aseptic Packaging Systems
Integrity Testing of Aseptic Packages
References

PACKAGING OF MICROWAVABLE FOODS
Introduction
Basic Principles
Effect of Food Product
Packaging
Conclusion
References

ACTIVE AND INTELLIGENT PACKAGING
Historical Development
Definitions
Active Packaging Systems
Intelligent Packaging
Safety and Regulatory Issues
Conclusions
References

MODIFIED ATMOSPHERE PACKAGING
Introduction
Principles
Gasses Used in MAP
Methods of Creating MAP Conditions
Equipment for MAP
Packaging for MAP Applications
Microbiology of MAP
Safety of MAP
Repfeds and Sous Vide
Applications of MAP
References

PACKAGING OF FLESH FOODS
Introduction
Red Meat
Cured and Cooked Meats
Poultry
Seafood

PACKAGING OF HORTICULTURAL PRODUCTS
Introduction
Postharvest Physiology
Modified Atmosphere Packaging of Fresh Horticultural Produce
Packaging of Horticultural Products
References

PACKAGING OF DAIRY PRODUCTS
Introduction
Fluid Milk
Fermented Products
Butter
Cheese
Milk Powders
References

PACKAGING OF CEREALS, SNACK FOODS, AND CONFECTIONERY
Introduction
Grains
Breakfast Cereals
Pastas
Bakery Products
Biscuits, Cookies, and Crackers
Snack Foods
Confectionery
References

PACKAGING OF BEVERAGES
Introduction
Water
Coffee
Tea
Juices
Carbonated Soft Drinks
Beer
Wine
References

SAFETY AND LEGISLATIVE ASPECTS OF PACKAGING
Introduction
Regulatory Considerations
Plastics Packaging
Metal Packaging
Paper Packaging
Glass Packaging
References

FOOD PACKAGING AND THE ENVIRONMENT
Introduction
Waste Management Options
Life Cycle Assessment (LCA)
Packaging and Environmental Policies
Packaging and Sustainability
References

ABBREVIATIONS, ACRONYMS, AND SYMBOLS

INDEX