Innovations in food packaging / edited by Jung H. Han.

Contributor(s):

Han, Jung H

Material type: Text

TextSeries: Food science and technology international seriesPublication details: San Diego, Calif. : Elsevier Academic ; Oxford : Elsevier Science [distributor], c2005.Description: xiii, 517 p. : ill. (some col.) ; 25 cmISBN:

0123116325
9780123116321

Subject(s):

DDC classification:

664.09 HAN

Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Standard Loan	Moylish Library Main Collection	664.09 HAN (Browse shelf(Opens below))	1	Available		39002100391342

Enhanced descriptions from Syndetics:

Innovations in Food Packaging addresses selective topics of functions of food packaging to modify the traditional notion of this process. This book is organized into five parts. Part I focuses on the fundamental theories covering physical chemistry background and quality preservation of foods. Parts II and III discuss active packaging research and development and modified atmosphere packaging of fresh produce, meats, and ready-to-eat products, respectively. Part IV talks about edible and biodegradable coatings and films, whereas Part V discusses commercialization aspects of packaging technologies. Each part is divided into chapters of subject review and detailed technical information. This text will benefit those who are interested in innovative technology of food packaging in general, and experienced field packaging specialists and graduate-level food scientists in particular. This book will be useful as a textbook not only for extension programs of food packaging development in food industry, but also for advanced graduate-level food packaging courses.

Includes bibliographical references and index.

Table of contents provided by Syndetics

Contributors (p. xii)
Preface (p. xiv)
Part 1 Fundamental theories regarding the physical and chemical background and quality preservation of foods (p. 1)
1 New technologies in food packaging: overview (p. 3)
Introduction (p. 3)
Developments in food processing and packaging (p. 5)
Food packaging technologies (p. 6)
New food-processing technologies (p. 9)
Future trends in food packaging (p. 10)
References (p. 10)
2 Mass transfer of gas and solute through packaging materials (p. 12)
Introduction (p. 12)
General theory (p. 14)
Diffusivity (p. 15)
Solubility/partitioning (p. 15)
Overall mass transfer of gases and solutes (p. 18)
Summary (p. 20)
References (p. 22)
3 Quality of packaged foods (p. 24)
Introduction (p. 24)
Kinetics (p. 25)
Shelf life (p. 28)
Aseptic packaging (p. 36)
Conclusions (p. 40)
References (p. 40)
4 Surface chemistry of food, packaging and biopolymer materials (p. 45)
Introduction (p. 45)
Principles of contact angle and surface energy (p. 46)
Techniques for measuring the contact angle (p. 50)
Applied research (p. 52)
Future trends (p. 57)
References (p. 57)
Part 2 Active packaging research and development (p. 61)
5 Introduction to active food packaging technologies (p. 63)
Introduction (p. 63)
Drivers for choice of active packaging (p. 65)
Forms of active packaging (p. 68)
History of active packaging (p. 70)
Impact on packaging materials and processes (p. 74)
Active packaging and the distribution chain (p. 76)
Regulatory environment (p. 77)
References (p. 77)
6 Antimicrobial packaging systems (p. 80)
Introduction (p. 80)
Food safety (p. 81)
Antimicrobial packaging (p. 82)
Antimicrobial agents (p. 83)
System design (p. 86)
Commercialization (p. 94)
References (p. 101)
7 Packaging containing natural antimicrobial or antioxidative agents (p. 108)
Introduction (p. 108)
Antimicrobial packaging (p. 110)
Antioxidative packaging (p. 116)
Future potential (p. 118)
References (p. 119)
8 Oxygen-scavenging packaging (p. 123)
Introduction (p. 123)
Reviews (p. 124)
History (p. 124)
Application to food and beverage packaging (p. 132)
Future opportunities (p. 135)
References (p. 135)
9 Intelligent packaging (p. 138)
Introduction (p. 138)
Intelligent packaging applications and technologies (p. 141)
Consumer acceptance and legislative issues (p. 151)
Conclusions (p. 152)
Disclaimer (p. 153)
References (p. 153)
Part 3 Modified atmosphere packaging of fresh produce, meats, and ready-to-eat products (p. 157)
10 Introduction to modified atmosphere packaging (p. 159)
Introduction (p. 159)
Historical developments (p. 159)
Principles of MAP (p. 161)
MAP techniques (p. 162)
Advantages and disadvantages of MAP (p. 163)
Effect of MAP on shelf life (p. 164)
Effect of MAP on micro-organisms - safety issues (p. 168)
Effect of MAP on nutritional quality (p. 169)
Combination of MAP with other technologies (p. 169)
References (p. 171)
11 Internal modified atmospheres of coated fresh fruits and vegetables: understanding relative humidity effects (p. 173)
Introduction (p. 173)
Theoretical approach (p. 175)
Results and discussion (p. 177)
Conclusions (p. 182)
References (p. 183)
12 Modified atmosphere packaging of ready-to-eat foods (p. 185)
Introduction (p. 185)
Classical nitrogen MAP (p. 187)
Argon MAP (p. 190)
Example experiments (p. 194)
Results (p. 195)
Conclusions (p. 201)
References (p. 201)
13 Preservative packaging for fresh meats, poultry, and fin fish (p. 204)
Introduction (p. 204)
Preservation of meat appearance (p. 207)
Preservation or development of desirable eating qualities (p. 211)
Delay of microbial spoilage (p. 213)
Microbiological safety (p. 218)
Summary (p. 220)
References (p. 220)
14 Centralized packaging systems for meats (p. 227)
Introduction (p. 227)
Traditional meat distribution (p. 228)
Centralized packaging systems (p. 228)
Individual packages (p. 230)
Applied research (p. 233)
Conclusions (p. 234)
References (p. 235)
Part 4 Edible and biodegradable coatings and films (p. 237)
15 Edible films and coatings: a review (p. 239)
Introduction (p. 239)
Historical and current uses of edible films and coatings (p. 241)
Film composition (p. 242)
Functions and advantages (p. 245)
Scientific parameters (p. 253)
Practical parameters for commercialization (p. 255)
Conclusions (p. 258)
References (p. 259)
16 Agro-polymers for edible and biodegradable films: review of agricultural polymeric materials, physical and mechanical characteristics (p. 263)
Introduction (p. 263)
Agro-polymers (p. 264)
Processing (p. 266)
Properties and applications of edible and biodegradable films (p. 267)
Applications of agro-polymer based materials (p. 270)
Market opportunities (p. 273)
Conclusion (p. 274)
References (p. 275)
17 Edible films and coatings from plant origin proteins (p. 277)
Introduction (p. 277)
Zein films and coatings (p. 277)
Soy protein films (p. 281)
Wheat gluten films (p. 284)
Cottonseed protein films (p. 288)
Other protein films (p. 291)
Appendix (p. 295)
References (p. 295)
18 Edible films and coatings from animal-origin proteins (p. 301)
Introduction (p. 301)
Animal-origin proteins (p. 302)
Bioactive protein-based coatings and films (p. 311)
References (p. 312)
19 Edible films and coatings from starches (p. 318)
Introduction (p. 318)
Starch fundamentals (p. 319)
Film formation (p. 321)
Mechanical properties (p. 328)
Oxygen and carbon dioxide barrier (p. 330)
Summary and conclusions (p. 332)
References (p. 332)
20 Edible films and coatings from non-starch polysaccharides (p. 338)
Introduction (p. 338)
Non-starch polysaccharides used for films and coatings (p. 341)
Applications of edible films and coatings (p. 348)
Carbohydrate chemistry (p. 352)
Conclusion (p. 354)
References (p. 355)
21 Lipid-based edible films and coatings (p. 362)
Introduction (p. 362)
Materials used in lipid-based films and coatings (p. 363)
Preparation (p. 366)
Physical properties (p. 369)
Influence of the RH differentials (p. 375)
Applications (p. 376)
Conclusions (p. 380)
References (p. 380)
22 Emulsion and bi-layer edible films (p. 384)
Introduction (p. 384)
Composite film formation (p. 385)
Properties of bi-layer films (p. 387)
Properties of emulsion films (p. 393)
Conclusions (p. 398)
References (p. 399)
23 Plasticizers in edible films and coatings (p. 403)
Introduction (p. 403)
Definition and purpose of plasticizers (p. 404)
Types of plasticizing (p. 404)
Theories of plasticization (p. 410)
Advantages and disadvantages of edible films and coatings (p. 414)
Properties of edible films and coatings (p. 415)
Polysaccharide-based films and coatings (p. 416)
Protein-based films and coatings (p. 419)
Challenges and opportunities (p. 425)
Conclusions (p. 427)
References (p. 428)
24 Sensory quality of foods associated with edible film and coating systems and shelf-life extension (p. 434)
Introduction (p. 434)
Sensory quality attributes associated with edible films and coatings (p. 436)
Edible coatings to improve the quality and extend the shelf life of foods - case studies (p. 440)
Sensory evaluation of edible films, coatings and coated products (p. 444)
Edible films and coatings incorporating functional ingredients (p. 446)
Future research (p. 448)
References (p. 449)
Part 5 Commercial aspects of new packaging technologies (p. 455)
25 Commercial uses of active food packaging and modified atmosphere packaging systems (p. 457)
Introduction (p. 457)
Active packaging (p. 458)
Modified atmosphere packaging (p. 466)
Further reading (p. 474)
26 US Food and Drug Administration approach to regulating intelligent and active packaging components (p. 475)
Introduction (p. 475)
The food additive petition process (p. 477)
Food contact substance notifications (p. 478)
Special considerations for antimicrobial food additives (p. 479)
Other active or intelligent packaging materials (p. 480)
Conclusions (p. 481)
27 Packaging for non-thermal food processing (p. 482)
Introduction (p. 482)
Non-thermal food processing (p. 483)
Plastic packaging materials (p. 487)
Packaging for non-thermal food processing (p. 488)
Future research (p. 494)
References (p. 495)
Index (p. 501)