Innovations in Food Packaging
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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.
Key Features
Covers four major food packaging topics:
* Theories in food packaging
* Active packaging
* Modified atmosphere packaging
* Edible films and coatings
* Theories in food packaging
* Active packaging
* Modified atmosphere packaging
* Edible films and coatings
Readership
Specialists in the food packaging industries, scientists involved in shelf-life and food safety, advanced food science students at universities
Table of 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
Product details
- No. of pages: 503
- Language: English
- Copyright: © Academic Press 2005
- Published: July 20, 2005
- Imprint: Academic Press
- eBook ISBN: 9780080455174
About the Editors
Jung Han
Affiliations and Expertise
PepsiCo Corporate R&D / PepsiCo Advanced Research, Plano, TX, USA
Jung Han
Affiliations and Expertise
PepsiCo Corporate R&D / PepsiCo Advanced Research, Plano, TX, USA