Innovations in Food Packaging

2nd Edition

Editors: Jung Han
Hardcover ISBN: 9780123946010
eBook ISBN: 9780123948359
Imprint: Academic Press
Published Date: 24th October 2013
Page Count: 624
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Description

This new edition of Innovations in Food Packaging ensures that readers have the most current information on food packaging options, including active packaging, intelligent packaging, edible/biodegradable packaging, nanocomposites and other options for package design.

Today's packaging not only contains and protects food, but where possible and appropriate, it can assist in inventory control, consumer education, increased market availability and shelf life, and even in ensuring the safety of the food product. As nanotechnology and other technologies have developed, new and important options for maximizing the role of packaging have emerged.

This book specifically examines the whole range of modern packaging options. It covers edible packaging based on carbohydrates, proteins, and lipids, antioxidative and antimicrobial packaging, and chemistry issues of food and food packaging, such as plasticization and polymer morphology. Professionals involved in food safety and shelf life, as well as researchers and students of food science, will find great value in this complete and updated overview.

Key Features

New to this edition:

  • Over 60% updated content — including nine completely new chapters — with the latest developments in technology, processes and materials
  • Now includes bioplastics, biopolymers, nanoparticles, and eco-design of packaging

Readership

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

Table of Contents

List of Contributors

Preface

Section 1: Physical Chemistry Fundamentals for Food Packaging

Chapter 1. A Review of Food Packaging Technologies and Innovations

Introduction

Developments in food processing and packaging

Food packaging technologies

New food-processing technologies

Future trends in food packaging

References

Chapter 2. General Characteristics of Packaging Materials for Food System

Introduction

Types and properties of packaging materials for food systems

Selection of packaging materials for food systems

References

Chapter 3. Mass Transfer of Gas and Solute Through Packaging Materials

Introduction

General theory

Diffusivity

Solubility and partitioning

Overall mass transfer of gases and solutes

Summary

References

Chapter 4. Surface Chemistry of Food, Packaging, and Biopolymer Materials

Introduction

Physical chemistry of food, biopolymer materials, and packaging surfaces

Adhesion, cohesion and spreading

Special surfaces of packaging materials inspired by biomimetics

Instrumental characterization of food, biopolymer materials, and packaging surfaces

Electrokinetic potential measurement

References

Chapter 5. Plasticization and Polymer Morphology

Introduction

Type of plasticization

Plasticizers

Copolymerization

Blending

Polymer morphology

Microscopic methods for studying polymer morphology

Conclusion

References

Section 2: Active and Intelligent Packaging

Chapter 6. Antioxidative Packaging System

Introduction

Exclusion of oxygen

Antioxidant packaging

Controlled release in antioxidant packaging

Conclusion

References

Chapter 7. Antimicrobial Packaging Systems

Introducti

Details

No. of pages:
624
Language:
English
Copyright:
© Academic Press 2014
Published:
Imprint:
Academic Press
eBook ISBN:
9780123948359
Hardcover ISBN:
9780123946010

About the Editor

Jung Han

Affiliations and Expertise

PepsiCo Corporate R&D / PepsiCo Advanced Research, Plano, TX, USA

Reviews

"This is a snapshot of the current state-of-the-art technologies and concepts in the field, written by a team of international food and packaging scientists. Physical chemistry fundamentals are briefly introduced in the first part of the book, and further sections describe specific breakthrough technologies; active and intelligent packaging, edible coating and biopolymers and films… Discussion throughout is rigorous and…quite interesting even to a layman."--ProtoView.com, February 2014
"Innovations in Food Packaging recognizes that food packaging is a fast-growing area that impacts upon the important areas of product shelf-life and food safety. Each chapter provides information on the scientific background, new material development and utilization, and case studies of the use of new system for perishable food products."--European Federation of Food Science & Technology Newsletter, July 2013