Food Packaging: Principles and PracticePresents a comprehensive background on the development of packages and packaging systems for foods, examining the aspects of packaging technology that are relevant to the processing, preservation, distribution, and marketing of a particular food and the areas of food science and technology that influence the packaging process.;This book is designed to be of interest to food scientists and technologists, packaging engineers, designers, and technologists, quality assurance personnel and upper-level undergraduate and graduate students in these disciplines. |
Contents
Preface P 1 Introduction to Food Packaging | 1 |
Structure and Related Properties of Plastic Polymers | 9 |
Optical and Mechanical Properties of Thermoplastic Polymers | 63 |
Permeability of Thermoplastic Polymers | 73 |
Processing and Converting of Thermoplastic Polymers | 111 |
Paper and PaperBased Packaging Materials | 144 |
Metal Packaging Materials | 173 |
Corrosion of Metal Packaging Materials | 204 |
Shelf Life of Foods | 338 |
Aseptic Packaging of Foods | 381 |
Packaging of Microwavable Foods | 409 |
Packaging of Flesh Foods | 431 |
Packaging of Horticultural Products | 470 |
Packaging of Dairy Products | 507 |
Packaging of Cereal and Snack Foods | 550 |
Packaging of Beverages | 588 |
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Common terms and phrases
acetate acid adhesive applied aseptic packaging bacteria beverages blow molding bottle carbon cellulose cereals chap cheese chemical chloride CO₂ coating color commercial compounds concentration copolymer corrosion crystalline deterioration diffusion dioxide effect enamel enzymes ethanol ethylene extruded factors flavor food packaging Food Sci Food Technol fruit gases growth HDPE headspace heat sealed increase juices laminated layer LDPE loss manufacture meat metal method microbial microorganisms microwave microwave oven migration milk modified atmosphere moisture content mold molecules monomer myoglobin O₂ occur oxidation oxygen packaging material packs paper paperboard partial pressure pasteurization permeability coefficient permeation pigments poly(vinyl chloride polymer polymeric polypropylene polystyrene powder pulp reaction reduced resins resistance respiration result shelf solubility sorption spoilage sterile storage strength surface susceptor temperature thermal thermoformed thermoplastic thickness tinplate typically vacuum packaged vegetables water activity water vapor weight
References to this book
Meat Processing: Improving Quality Joseph P. Kerry,John F. Kerry,David Ledward No preview available - 2002 |