Food Packaging

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 processesProvides the latest information on new and active packaging technologiesPresents 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 HistoricalDefinitions Functions of PackagingEnvironments of Packaging The Functions/Environments Grid Conclusions ReferencesSTRUCTURE AND RELATED PROPERTIES OF PLASTIC POLYMERSIntroduction History Factors Influencing Polymer Structures and Related Properties ReferencesEDIBLE AND BIOBASED FOOD PACKAGING MATERIALS Introduction Edible Films and Coatings Biobased Packaging Materials Environmental Aspects ReferencesPERMEABILITY 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 RateMigration Permeability of Multi-layer Materials Measurement of Permeability SymbolsReferencesPROCESSING AND CONVERTING OF THERMOPLASTIC POLYMERSExtrusion Calendering Coating and Laminating Metallization Orientation Cross-linking Microperforation Injection Molding Blow Molding ThermoformingFoamed (Cellular) PlasticsHeat Sealing ReferencesPAPER 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 ContainersCorrosion of Metal Packaging Materials ReferencesGLASS PACKAGING MATERIALS Introduction Composition and Structure Physical PropertiesManufacture Glass Container Design Closures for Glass Containers ReferencesPRINTING PROCESSES, INKS, ADHESIVES, AND LABELING OF PACKAGING MATERIALS Introduction Printing ProcessesInks Adhesives Labeling ReferencesDETERIORATIVE 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 ReferencesASEPTIC PACKAGING OF FOODS Introduction Sterilization of Packaging Material Food Contact Surfaces Aseptic Packaging Systems Integrity Testing of Aseptic Packages ReferencesPACKAGING OF MICROWAVABLE FOODS Introduction Basic Principles Effect of Food Product PackagingConclusionReferencesACTIVE AND INTELLIGENT PACKAGING Historical Development DefinitionsActive Packaging Systems Intelligent Packaging Safety and Regulatory Issues ConclusionsReferencesMODIFIED ATMOSPHERE PACKAGING Introduction Principles Gasses Used in MAPMethods of Creating MAP Conditions Equipment for MAP Packaging for MAP Applications Microbiology of MAPSafety of MAPRepfeds and Sous Vide Applications of MAP References PACKAGING OF FLESH FOODSIntroduction Red Meat Cured and Cooked Meats Poultry SeafoodPACKAGING OF HORTICULTURAL PRODUCTS Introduction Postharvest Physiology Modified Atmosphere Packaging of Fresh Horticultural Produce Packaging of Horticultural ProductsReferencesPACKAGING OF DAIRY PRODUCTS Introduction Fluid Milk Fermented Products Butter CheeseMilk PowdersReferencesPACKAGING OF CEREALS, SNACK FOODS, AND CONFECTIONERY Introduction Grains Breakfast Cereals Pastas Bakery Products Biscuits, Cookies, and Crackers Snack Foods Confectionery ReferencesPACKAGING OF BEVERAGES Introduction Water CoffeeTea JuicesCarbonated Soft Drinks BeerWine ReferencesSAFETY AND LEGISLATIVE ASPECTS OF PACKAGINGIntroduction Regulatory Considerations Plastics Packaging Metal Packaging Paper Packaging Glass Packaging ReferencesFOOD PACKAGING AND THE ENVIRONMENT Introduction Waste Management Options Life Cycle Assessment (LCA)Packaging and Environmental Policies Packaging and Sustainability ReferencesABBREVIATIONS, ACRONYMS, AND SYMBOLS INDEX