Food Packaging

Principles and Practice
3rd Auflage
ISBN: 978-1-4398-6241-4
Verlag: CRC Press

Buch, Englisch, 736 Seiten, Format (B × H): 182 mm x 261 mm, Gewicht: 1368 g

Food Packaging: Principles and Practice, Third Edition presents a comprehensive and accessible discussion of food packaging principles and their applications. Integrating concepts from chemistry, microbiology, and engineering, it continues in the tradition of its bestselling predecessors and has been completely revised to include new, updated, and expanded content and provide a detailed overview of contemporary food packaging technologies.

Features

- Covers the packaging requirements of all major food groups

- Includes new chapters on food packaging closures and sealing systems, as well as optical, mechanical, and barrier properties of thermoplastic polymers

- Provides the latest information on new and active packaging technologies

- Offers guidance on the design and analysis of shelf life experiments and the shelf life estimation of foods

- Discusses the latest details on food contact materials including those of public interest such as BPA and phthalates in foods

- Devotes extensive space to the discussion of edible, biobased and biodegradable food packaging materials

An in-depth exploration of the field, Food Packaging: Principles and Practice includes all-new worked examples and reflects the latest research and future hot topics. Comprehensively researched with more than 1000 references and generously illustrated, this book will serve students and industry professionals, regardless of their level or background, as an outstanding learning and reference work for their professional preparation and practice.

Zielgruppe

Academic

Autoren/Hrsg.

Robertson, Gordon L

Fachgebiete

• Technische Wissenschaften Maschinenbau | Werkstoffkunde Produktionstechnik Verpackungstechnik
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Introduction to Food Packaging. Structure and Related Properties of Plastic Polymers. Edible, Biobased and Biodegradable Food Packaging Materials. Optical, Mechanical and Barrier Properties of Thermoplastic Polymers. Processing and Converting of Thermoplastic Polymers. Paper and Paper-Based Packaging Materials. Metal Packaging Materials. Glass Packaging Materials. Printing Processes, Inks, Adhesives and Labeling of Packaging Materials. Food Packaging Closures and Sealing Systems. Deteriorative Reactions in Foods. Shelf Life of Foods. Aseptic Packaging of Foods. Packaging of Microwavable Foods. Active and Intelligent Packaging. Modified Atmosphere Packaging. Packaging of Flesh Foods. Packaging of Horticultural Products. Packaging of Dairy Products. Packaging of Cereals, Snack Foods and Confectionery. Packaging of Beverages. Legislative and Safety Aspects of Food Packaging. Food Packaging and Sustainability.

Über Autor(innen)

Gordon L. Robertson is a food packaging consultant and an adjunct Professor in the School of Agriculture and Food Sciences at the University of Queensland, Brisbane, Australia.