Innovations in Food Packaging book cover

Innovations in Food Packaging

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.

Audience
Specialists in the food packaging industries, scientists involved in shelf-life and food safety, advanced food science students at universities

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Published: July 2005

Imprint: Academic Press

ISBN: 978-0-12-311632-1

Reviews

  • "At a list price of $135, the book is a steal, a fraction of the cost to attend one food science or food packaging conference. It will yield much food for thought that you can keep shelved nearby and reference as needed. For food packaging science, this book is a smorgasbord that will keep you content with its detailed content." - Rick Lingle for PACKAGING WORLD (2006)

Contents


  • Contributors

    Preface

    Part 1 Fundamental Theories Regarding the Physical and Chemical Background and Quality Preservation of Foods

    1 New Technologies in Food Packaging: Overview

    Introduction

    Developments in Food Processing and Packaging

    Food Packaging Technologies

    New Food-Processing Technologies

    Future Trends in Food Packaging

    References

    2 Mass Transfer of Gas and Solute through Packaging Materials

    Introduction

    General Theory

    Diffusivity

    Solubility/Partitioning

    Overall Mass Transfer of Gases and Solutes

    Summary

    References

    3 Quality of Packaged Foods

    Introduction

    Kinetics

    Shelf Life

    Aseptic Packaging

    Conclusions

    References

    4 Surface Chemistry of Food, Packaging and Biopolymer Materials

    Introduction

    Principles of Contact Angle and Surface Energy

    Techniques for Measuring the Contact Angle

    Applied Research

    Future Trends

    References

    Part 2 Active Packaging Research and Development

    5 Introduction to Active Food Packaging Technologies

    Introduction

    Drivers for Choice of Active Packaging

    Forms of Active Packaging

    History of Active Packaging

    Impact on Packaging Materials and Processes

    Active Packaging and the Distribution Chain

    Regulatory Environment

    References

    6 Antimicrobial Packaging Systems

    Introduction

    Food Safety

    Antimicrobial Packaging

    Antimicrobial Agents

    System Design

    Commercialization

    References

    7 Packaging Containing Natural Antimicrobial or Antioxidative Agents

    Introduction

    Antimicrobial Packaging

    Antioxidative Packaging

    Future Potential

    References

    8 Oxygen-Scavenging Packaging

    Introduction

    Reviews

    History

    Application to Food and Beverage Packaging

    Future Opportunities

    References

    9 Intelligent Packaging

    Introduction

    Intelligent Packaging Applications and Technologies

    Consumer Acceptance and Legislative Issues

    Conclusions

    Disclaimer

    References

    Part 3 Modified Atmosphere Packaging of Fresh Produce, Meats, and Ready-to-Eat Products

    10 Introduction to Modified Atmosphere Packaging

    Introduction

    Historical Developments

    Principles of MAP

    MAP Techniques

    Advantages and Disadvantages of MAP

    Effect of MAP on Shelf Life

    Effect of MAP on Micro-Organisms - Safety Issues

    Effect of MAP on Nutritional Quality

    Combination of MAP with Other Technologies

    References

    11 Internal Modified Atmospheres of Coated Fresh Fruits and Vegetables: Understanding Relative Humidity Effects

    Introduction

    Theoretical Approach

    Results and Discussion

    Conclusions

    References

    12 Modified Atmosphere Packaging of Ready-to-Eat Foods

    Introduction

    Classical Nitrogen MAP

    Argon MAP

    Example Experiments

    Results

    Conclusions

    References

    13 Preservative Packaging for Fresh Meats, Poultry, and Fin Fish

    Introduction

    Preservation of Meat Appearance

    Preservation or Development of Desirable Eating Qualities

    Delay of Microbial Spoilage

    Microbiological Safety

    Summary

    References

    14 Centralized Packaging Systems for Meats

    Introduction

    Traditional Meat Distribution

    Centralized Packaging Systems

    Individual Packages

    Applied Research

    Conclusions

    References

    Part 4 Edible and Biodegradable Coatings and Films

    15 Edible Films and Coatings: A Review

    Introduction

    Historical and Current Uses of Edible Films and Coatings

    Film Composition

    Functions and Advantages

    Scientific Parameters

    Practical Parameters for Commercialization

    Conclusions

    References

    16 Agro-Polymers for Edible and Biodegradable Films: Review of Agricultural Polymeric Materials, Physical and Mechanical Characteristics

    Introduction

    Agro-Polymers

    Processing

    Properties and Applications of Edible and Biodegradable Films

    Applications of Agro-Polymer Based Materials

    Market Opportunities

    Conclusion

    References

    17 Edible Films and Coatings from Plant Origin Proteins

    Introduction

    Zein Films and Coatings

    Soy Protein Films

    Wheat Gluten Films

    Cottonseed Protein Films

    Other Protein Films

    Appendix

    References

    18 Edible Films and Coatings from Animal-Origin Proteins

    Introduction

    Animal-Origin Proteins

    Bioactive Protein-Based Coatings and Films

    References

    19 Edible Films and Coatings from Starches

    Introduction

    Starch Fundamentals

    Film Formation

    Mechanical Properties

    Oxygen and Carbon Dioxide Barrier

    Summary and Conclusions

    References

    20 Edible Films and Coatings from Non-Starch Polysaccharides

    Introduction

    Non-Starch Polysaccharides Used for Films and Coatings

    Applications of Edible Films and Coatings

    Carbohydrate Chemistry

    Conclusion

    References

    21 Lipid-Based Edible Films and Coatings

    Introduction

    Materials Used in Lipid-Based Films and Coatings

    Preparation

    Physical Properties

    Influence of the RH Differentials

    Applications

    Conclusions

    References

    22 Emulsion and Bi-Layer Edible Films

    Introduction

    Composite Film Formation

    Properties of Bi-Layer Films

    Properties of Emulsion Films

    Conclusions

    References

    23 Plasticizers in Edible Films and Coatings

    Introduction

    Definition and Purpose of Plasticizers

    Types of Plasticizing

    Theories of Plasticization

    Advantages and Disadvantages of Edible Films and Coatings

    Properties of Edible Films and Coatings

    Polysaccharide-Based Films and Coatings

    Protein-Based Films and Coatings

    Challenges and Opportunities

    Conclusions

    References

    24 Sensory Quality of Foods Associated With Edible Film and Coating Systems and Shelf-Life Extension

    Introduction

    Sensory Quality Attributes Associated With Edible Films and Coatings

    Edible Coatings to Improve the Quality and Extend the Shelf Life of Foods - Case Studies

    Sensory Evaluation of Edible Films, Coatings and Coated Products

    Edible Films and Coatings Incorporating Functional Ingredients

    Future Research

    References

    Part 5 Commercial Aspects of New Packaging Technologies

    25 Commercial Uses of Active Food Packaging and Modified Atmosphere Packaging Systems

    Introduction

    Active Packaging

    Modified Atmosphere Packaging

    Further Reading

    26 US Food and Drug Administration Approach to Regulating Intelligent and Active Packaging Components

    Introduction

    The Food Additive Petition Process

    Food Contact Substance Notifications

    Special Considerations for Antimicrobial Food Additives

    Other Active or Intelligent Packaging Materials

    Conclusions

    27 Packaging for Non-Thermal Food Processing

    Introduction

    Non-Thermal Food Processing

    Plastic Packaging Materials

    Packaging for Non-Thermal Food Processing

    Future Research

    References

    Index


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