FOOD PACKAGING SCIENCE & TECHNOLOGY

With a wealth of illustrations, examples, discussion questions, and case studies, the Food Packaging Science and Technology covers basic principles and technologies as well as advanced topics such as active, intelligent, and sustainable packaging with unparalleled depth and breadth of scope. Emphasizing the application of relevant scientific principles to create effective designs and quality products, an international team of contributors draws on their collective experience to equip you with the necessary knowledge and tools to tackle modern food packaging problems.

Divided into four parts, this book begins with an extensive discussion of packaging materials science. Contributions review the basic concepts of chemical and physical properties as they relate to food packaging. They cover gas permeation and migration and give detailed information on the four basic types of packaging materials: plastics, glass, metal, and cellulosic. The second part applies the previous information to the field of packaging technologies. Traditional methods and concepts such as end-of-line operations, permeation and migration, canning and aseptic packaging, and vacuum/modified atmosphere packaging are juxtaposed with the more advanced technologies of microwaveable packaging, active packaging, and intelligent packaging.

Part 3 discusses shelf life determination and elements of storage stability and packaging requirements of various food categories. The final part presents issues related to packaging sociology, addressing sustainable packaging, as well as sociological and legislative considerations.

Chapter 1: Overview of Food Packaging Systems
Part One: Packaging Material Science
Chapter 2: Chemical Structures and Properties of Packaging Materials
Chapter 3: Physical Properties of Packaging Materials
Chapter 4: Permeation of Gas and Vapor
Chapter 5: Migration and Food-Package Interactions
Chapter 6: Food Packaging Polymers
Chapter 7: Glass Packaging
Chapter 8: Metal Packaging
Chapter 9: Cellulosic Packaging

Part Two: Packaging Technologies
Chapter 10: End-of-Line Operations
Chapter 11: Food Packaging Operations and Technology
Chapter 12: Thermally Preserved Food Packaging: Retortable and Aseptic
Chapter 13: Vacuum/Modified Atmosphere Packaging
Chapter 14: Microwavable Packaging
Chapter 15: Active and Intelligent Packaging

Part Three: Packaging Food Science
Chapter 16: Shelf Life of Packaged Food Products
Chapter 17: Food Products Stability and Packaging Requirements

Part Four: packaging Sociology
Chapter 18: Sustainable Packaging
Chapter 19: Sociological and Legisiative Considerations