Food Packaging

This book presents an integrated approach to understanding the principles underlying food packaging and their applications. This edition includes new and expanded coverage of biobased packaging and bionanocomposites; nanotechnology applications, including nanoclays;

"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 groupsIncludes new chapters on food packaging closures and sealing systems, as well as optical, mechanical, and barrier properties of thermoplastic polymersProvides the latest information on new and active packaging technologiesOffers guidance on the design and analysis of shelf life experiments and the shelf life estimation of foodsDiscusses the latest details on food contact materials including those of public interest such as BPA and phthalates in foodsDevotes 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 morethan 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"--

Autorentext

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.

Inhalt

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.