Richard Coles, Mark J. Kirwan

Food and Beverage Packaging Technology (eBook, ePUB)

• Format: ePub

Produktbeschreibung

Now in a fully revised and updated second edition, this volume provides a contemporary overview of food processing/packaging technologies. It acquaints the reader with food preservation processes, shelf life and logistical considerations, as well as packaging materials, machines and processes necessary for a wide range of packaging presentations. The new edition addresses environmental and sustainability concerns, and also examines applications of emerging technologies such as RFID and nanotechnology. It is directed at packaging technologists, those involved in the design and development of packaging, users of packaging in food companies and those who specify or purchase packaging. Key Features: * An up-to-date and comprehensive handbook on the most important sector of packaging technology * Links methods of food preservation to the packaging requirements of the common types of food and the available food packages * Covers all the key packaging materials - glass, plastics and paperboard * Fully revised second edition now covers sustainability, nanotechnology and RFID

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Produktdetails

• Verlag: John Wiley & Sons
• Seitenzahl: 344
• Erscheinungstermin: 28. Februar 2011
• Englisch
• ISBN-13: 9781444392173
• Artikelnr.: 38457895

Autorenporträt

Richard Coles is a Consultant in Food Packaging, based in London, UK Mark Kirwan is a Consultant and Lecturer in Packaging Technology, based in London, UK

Inhaltsangabe

Preface. Contributors. 1 Introduction (Richard Coles). 1.1 Introduction.
1.2 Packaging developments - an historical and future perspective. 1.3 Role
of packaging for enhanced sustainability of food supply. 1.4 Definitions
and functions of packaging. 1.5 Packaging strategy. 1.6 Packaging design
and development. 1.7 Conclusion. References. Websites. 2 Food
Biodeterioration and Methods of Preservation (Gary S. Tucker). 2.1
Introduction. 2.2 Agents of food biodeterioration. 2.3 Food preservation
methods. References. 3 Packaged Product Quality and Shelf Life (Helen
Brown, James Williams and Mark Kirwan). 3.1 Introduction. 3.2 Factors
affecting product quality and shelf life. 3.3 Chemical/biochemical
processes. 3.4 Microbiological processes. 3.5 Physical and physico-chemical
processes. 3.6 Migration from packaging to foods. 3.7 Conclusion.
References. 4 Logistical Packaging for Food Marketing Systems (Diana Twede
and Bruce Harte). 4.1 Introduction. 4.2 Functions of logistical packaging.
4.3 Logistics' activity-specific and integration issues. 4.4 Distribution
performance testing. 4.5 Packaging materials and systems. 4.6 Conclusion.
References. Further reading. 5 Metal Packaging (Bev Page, Mike Edwards and
Nick May). 5.1 Overview of market for metal cans. 5.2 Container performance
requirements. 5.3 Container designs. 5.4 Raw materials for can-making. 5.5
Can-making processes. 5.6 End-making processes. 5.7 Coatings, film
laminates and inks. 5.8 Processing of food and drinks in metal packages.
5.9 Shelf life of canned foods. 5.10 Internal corrosion. 5.11 Stress
corrosion cracking. 5.12 Environmental stress cracking corrosion of
aluminium alloy beverage can ends. 5.13 Sulphur staining. 5.14 External
corrosion. 5.15 Conclusion. References. Further reading. 6 Packaging of
Food in Glass Containers (Peter Grayhurst and Patrick J. Girling). 6.1
Introduction. 6.2 Attributes of food packaged in glass containers. 6.3
Glass and glass container manufacture. 6.4 Closure selection. 6.5 Thermal
processing of glass packaged foods. 6.6 Plastic sleeving and decorating
possibilities. 6.7 Strength in theory and practice. 6.8 Glass pack design
and specification. 6.9 Packing - due diligence in the use of glass
containers. 6.10 Environmental profile. 6.11 Glass as a marketing tool.
References. Further reading. 7 Plastics in Food Packaging (Mark J. Kirwan,
Sarah Plant and John W. Strawbridge). 7.1 Introduction. 7.2 Manufacture of
plastics packaging. 7.3 Types of plastic used in packaging. 7.4 Coating of
plastic films - types and properties. 7.5 Secondary conversion techniques.
7.6 Printing. 7.7 Printing and labelling of rigid plastic containers. 7.8
Food contact and barrier properties. 7.9 Sealability and closure. 7.10 How
to choose. 7.11 Retort pouch. 7.12 Environmental and waste management
issues. References. Further reading. Websites. Appendices. 8 Paper and
Paperboard Packaging (M.J. Kirwan). 8.1 Introduction. 8.2 Paper and
paperboard - fibre sources and fibre separation (pulping). 8.3 Paper and
paperboard manufacture. 8.4 Packaging papers and paperboards. 8.5
Properties of paper and paperboard. 8.6 Additional functional properties of
paper and paperboard. 8.7 Design for paper and paperboard packaging. 8.8
Package types. 8.9 Systems. 8.10 Environmental profile. 8.11 Carbon
footprint. References. Further reading. Websites. 9 Active Packaging
(B.P.F. Day and L. Potter). 9.1 Introduction. 9.2 Oxygen scavengers. 9.3
Carbon dioxide scavenger and emitters. 9.4 Ethylene scavengers. 9.5 Ethanol
emitters. 9.6 Moisture absorbers. 9.7 Flavour/odour absorbers. 9.8 Lactose
and cholesterol removers. 9.9 Anti-oxidant release. 9.10
Temperature-controlled packaging. 9.11 Regulatory issues, consumer
acceptability and equipment considerations. 9.12 Conclusion. References. 10
Modified Atmosphere Packaging (Michael Mullan and Derek McDowel). Section
A: Map gases packaging materials and equipment. 10.A1 Introduction. 10.A1.1
Historical development. 10.A2 Gaseous environment. 10.A2.1 Gases used in
MAP. 10.A2.2 Effect of the gaseous environment on the activity of bacteria,
yeasts and moulds. 10.A2.3 Effect of the gaseous environment on the
chemical biochemical and physical properties of foods. 10.A2.4 Physical
spoilage. 10.A3 Packaging materials. 10.A3.1 Main plastics used in MAP.
10.A3.2 Selection of plastic packaging materials. 10.A4 Modified packaging
atmosphere machines. 10.A4.1 Chamber machines. 10.A4.2 Snorkel machines.
10.A4.3 Form-fill-seal machines. 10.A4.4 Preformed trays. 10.A4.5
Modification of the pack atmosphere. 10.A4.6 Sealing. 10.A4.7 Cutting.
10.A4.8 Additional operations. 10.A5 Quality assurance of map. 10.A5.1 Heat
seal integrity. 10.A5.2 Measurement of transmission rate and permeability
in packaging films. 10.A5.3 Determination of headspace gas composition.
Section B: Main food types. 10.B1 Raw red meat. 10.B2 Raw poultry. 10.B3
Cooked, cured and processed meat products. 10.B4 Fish and fish products.
10.B5 Fruits and vegetables. 10.B6 Dairy products. References. 11
Bioplastics (Jim Song, Martin Kay and Richard Coles). 11.1 Introduction.
11.2 Definitions. 11.3 Bioplastics and carbon. 11.4 Bioplastics - overview
of material types. 11.5 Waste management options for bioplastics. 11.6
Bioplastics - challenges for a growing market. 11.7 Conclusion. References.
Websites. Index. A colour plate section.