Food Packaging: Principles and Practice, Second Edition

Front Cover
CRC Press, Sep 22, 2005 - Technology & Engineering - 568 pages
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.

     

    What people are saying - Write a review

    We haven't found any reviews in the usual places.

    Contents

    Structure and Related Properties of Plastic Polymers
    9
    Edible and Biobased Food Packaging Materials
    43
    Permeability of Thermoplastic Polymers
    55
    Processing and Converting of Thermoplastic Polymers
    79
    Paper and PaperBased Packaging Materials
    103
    Metal Packaging Materials
    121
    Glass Packaging Materials
    157
    Printing Processes Inks Adhesives and Labeling of Packaging Materials
    175
    Active and Intelligent Packaging
    285
    Modified Atmosphere Packaging
    313
    Packaging of Flesh Foods
    331
    Packaging of Horticultural Products
    361
    Packaging of Dairy Products
    387
    Packaging Cereals Snack Foods and Confectionery
    417
    Packaging of Beverages
    447
    Safety and Legislative Aspects of Packaging
    473

    Deteriorative Reactions in Foods
    193
    Shelf Life of Foods
    225
    Aseptic Packaging of Foods
    255
    Packaging of Microwavable t3 Foods
    271
    Food Packaging and the Environment
    503
    Abbreviations Acronyms and Symbols
    529
    Index
    535
    Copyright

    Other editions - View all

    Common terms and phrases

    Bibliographic information