Now in a fully revised and updated second edition, this volume provides a contemporary overview of food processing/packaging technologies. It acquaints the reader with food preservation processes, shelf life and logistical considerations, as well as packaging materials, machines and processes necessary for a wide range of packaging presentations. The new edition addresses environmental and sustainability concerns, and also examines applications of emerging technologies such as RFID and nanotechnology. It is directed at packaging technologists, those involved in the design and development of…mehr
Now in a fully revised and updated second edition, this volume provides a contemporary overview of food processing/packaging technologies. It acquaints the reader with food preservation processes, shelf life and logistical considerations, as well as packaging materials, machines and processes necessary for a wide range of packaging presentations. The new edition addresses environmental and sustainability concerns, and also examines applications of emerging technologies such as RFID and nanotechnology.
It is directed at packaging technologists, those involved in the design and development of packaging, users of packaging in food companies and those who specify or purchase packaging.
Key Features: An up-to-date and comprehensive handbook on the most important sector of packaging technology Links methods of food preservation to the packaging requirements of the common types of food and the available food packages Covers all the key packaging materials - glass, plastics and paperboard Fully revised second edition now covers sustainability, nanotechnology and RFIDHinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Richard Coles is a Consultant in Food Packaging, based in London, UK Mark Kirwan is a Consultant and Lecturer in Packaging Technology, based in London, UK
Inhaltsangabe
Preface xiii Contributors xv 1 Introduction 1 Richard Coles 1.1 Introduction 1 1.2 Packaging developments - an historical and future perspective 3 1.3 Role of packaging for enhanced sustainability of food supply 5 1.4 Definitions and functions of packaging 9 1.5 Packaging strategy 10 1.6 Packaging design and development 10 1.7 Conclusion 27 References 27 Websites 28 2 Food Biodeterioration and Methods of Preservation 31 Gary S. Tucker 2.1 Introduction 31 2.2 Agents of food biodeterioration 32 2.3 Food preservation methods 38 References 57 3 Packaged Product Quality and Shelf Life 59 Helen Brown, James Williams and Mark Kirwan 3.1 Introduction 59 3.2 Factors affecting product quality and shelf life 62 3.3 Chemical/biochemical processes 63 3.4 Microbiological processes 67 3.5 Physical and physico-chemical processes 70 3.6 Migration from packaging to foods 73 3.7 Conclusion 81 References 81 4 Logistical Packaging for Food Marketing Systems 85 Diana Twede and Bruce Harte 4.1 Introduction 85 4.2 Functions of logistical packaging 86 4.3 Logistics' activity-specific and integration issues 89 4.4 Distribution performance testing 97 4.5 Packaging materials and systems 99 4.6 Conclusion 104 References 105 Further reading 105 5 Metal Packaging 107 Bev Page, Mike Edwards and Nick May 5.1 Overview of market for metal cans 107 5.2 Container performance requirements 107 5.3 Container designs 108 5.4 Raw materials for can-making 110 5.5 Can-making processes 113 5.6 End-making processes 118 5.7 Coatings, film laminates and inks 120 5.8 Processing of food and drinks in metal packages 121 5.9 Shelf life of canned foods 127 5.10 Internal corrosion 133 5.11 Stress corrosion cracking 133 5.12 Environmental stress cracking corrosion of aluminium alloy beverage can ends 133 5.13 Sulphur staining 134 5.14 External corrosion 134 5.15 Conclusion 135 References 135 Further reading 135 6 Packaging of Food in Glass Containers 137 Peter Grayhurst and Patrick J. Girling 6.1 Introduction 137 6.2 Attributes of food packaged in glass containers 139 6.3 Glass and glass container manufacture 141 6.4 Closure selection 147 6.5 Thermal processing of glass packaged foods 148 6.6 Plastic sleeving and decorating possibilities 149 6.7 Strength in theory and practice 149 6.8 Glass pack design and specification 150 6.9 Packing - due diligence in the use of glass containers 152 6.10 Environmental profile 153 6.11 Glass as a marketing tool 155 References 155 Further reading 156 7 Plastics in Food Packaging 157 Mark J. Kirwan, Sarah Plant and John W. Strawbridge 7.1 Introduction 157 7.2 Manufacture of plastics packaging 161 7.3 Types of plastic used in packaging 170 7.4 Coating of plastic films - types and properties 182 7.5 Secondary conversion techniques 185 7.6 Printing 187 7.7 Printing and labelling of rigid plastic containers 188 7.8 Food contact and barrier properties 189 7.9 Sealability and closure 192 7.10 How to choose 196 7.11 Retort pouch 198 7.12 Environmental and waste management issues 205 References 209 Further reading 210 Websites 210 Appendices 211 8 Paper and Paperboard Packaging 213 M.J. Kirwan 8.1 Introduction 213 8.2 Paper and paperboard - fibre sources and fibre separation (pulping) 215 8.3 Paper and paperboard manufacture 217 8.4 Packaging papers and paperboards 219 8.5 Properties of paper and paperboard 223 8.6 Additional functional properties of paper and paperboard 225 8.7 Design for paper and paperboard packaging 228 8.8 Package types 228 8.9 Systems 243 8.10 Environmental profile 243 8.11 Carbon footprint 247 References 249 Further reading 249 Websites 250 9 Active Packaging 251 B.P.F. Day and L. Potter 9.1 Introduction 251 9.2 Oxygen scavengers 252 9.3 Carbon dioxide scavenger and emitters 254 9.4 Ethylene scavengers 255 9.5 Ethanol emitters 256 9.6 Moisture absorbers 257 9.7 Flavour/odour absorbers 258 9.8 Lactose and cholesterol removers 259 9.9 Anti-oxidant release 259 9.10 Temperature-controlled packaging 259 9.11 Regulatory issues, consumer acceptability and equipment considerations 260 9.12 Conclusion 261 References 261 10 Modified Atmosphere Packaging 263 Michael Mullan and Derek McDowell Section A: Map gases packaging materials and equipment 263 10.A1 Introduction 263 10.A2 Gaseous environment 264 10.A3 Packaging materials 270 10.A4 Modified packaging atmosphere machines 276 10.A5 Quality assurance of map 283 Section B: Main food types 288 10.B1 Raw red meat 288 10.B2 Raw poultry 288 10.B3 Cooked, cured and processed meat products 289 10.B4 Fish and fish products 290 10.B5 Fruits and vegetables 291 10.B6 Dairy products 293 References 293 11 Bioplastics 295 Jim Song, Martin Kay and Richard Coles 11.1 Introduction 295 11.2 Definitions 297 11.3 Bioplastics and carbon 298 11.4 Bioplastics - overview of material types 299 11.5 Waste management options for bioplastics 310 11.6 Bioplastics - challenges for a growing market 316 11.7 Conclusion 317 References 317 Websites 319 Index 321
Preface xiii Contributors xv 1 Introduction 1 Richard Coles 1.1 Introduction 1 1.2 Packaging developments - an historical and future perspective 3 1.3 Role of packaging for enhanced sustainability of food supply 5 1.4 Definitions and functions of packaging 9 1.5 Packaging strategy 10 1.6 Packaging design and development 10 1.7 Conclusion 27 References 27 Websites 28 2 Food Biodeterioration and Methods of Preservation 31 Gary S. Tucker 2.1 Introduction 31 2.2 Agents of food biodeterioration 32 2.3 Food preservation methods 38 References 57 3 Packaged Product Quality and Shelf Life 59 Helen Brown, James Williams and Mark Kirwan 3.1 Introduction 59 3.2 Factors affecting product quality and shelf life 62 3.3 Chemical/biochemical processes 63 3.4 Microbiological processes 67 3.5 Physical and physico-chemical processes 70 3.6 Migration from packaging to foods 73 3.7 Conclusion 81 References 81 4 Logistical Packaging for Food Marketing Systems 85 Diana Twede and Bruce Harte 4.1 Introduction 85 4.2 Functions of logistical packaging 86 4.3 Logistics' activity-specific and integration issues 89 4.4 Distribution performance testing 97 4.5 Packaging materials and systems 99 4.6 Conclusion 104 References 105 Further reading 105 5 Metal Packaging 107 Bev Page, Mike Edwards and Nick May 5.1 Overview of market for metal cans 107 5.2 Container performance requirements 107 5.3 Container designs 108 5.4 Raw materials for can-making 110 5.5 Can-making processes 113 5.6 End-making processes 118 5.7 Coatings, film laminates and inks 120 5.8 Processing of food and drinks in metal packages 121 5.9 Shelf life of canned foods 127 5.10 Internal corrosion 133 5.11 Stress corrosion cracking 133 5.12 Environmental stress cracking corrosion of aluminium alloy beverage can ends 133 5.13 Sulphur staining 134 5.14 External corrosion 134 5.15 Conclusion 135 References 135 Further reading 135 6 Packaging of Food in Glass Containers 137 Peter Grayhurst and Patrick J. Girling 6.1 Introduction 137 6.2 Attributes of food packaged in glass containers 139 6.3 Glass and glass container manufacture 141 6.4 Closure selection 147 6.5 Thermal processing of glass packaged foods 148 6.6 Plastic sleeving and decorating possibilities 149 6.7 Strength in theory and practice 149 6.8 Glass pack design and specification 150 6.9 Packing - due diligence in the use of glass containers 152 6.10 Environmental profile 153 6.11 Glass as a marketing tool 155 References 155 Further reading 156 7 Plastics in Food Packaging 157 Mark J. Kirwan, Sarah Plant and John W. Strawbridge 7.1 Introduction 157 7.2 Manufacture of plastics packaging 161 7.3 Types of plastic used in packaging 170 7.4 Coating of plastic films - types and properties 182 7.5 Secondary conversion techniques 185 7.6 Printing 187 7.7 Printing and labelling of rigid plastic containers 188 7.8 Food contact and barrier properties 189 7.9 Sealability and closure 192 7.10 How to choose 196 7.11 Retort pouch 198 7.12 Environmental and waste management issues 205 References 209 Further reading 210 Websites 210 Appendices 211 8 Paper and Paperboard Packaging 213 M.J. Kirwan 8.1 Introduction 213 8.2 Paper and paperboard - fibre sources and fibre separation (pulping) 215 8.3 Paper and paperboard manufacture 217 8.4 Packaging papers and paperboards 219 8.5 Properties of paper and paperboard 223 8.6 Additional functional properties of paper and paperboard 225 8.7 Design for paper and paperboard packaging 228 8.8 Package types 228 8.9 Systems 243 8.10 Environmental profile 243 8.11 Carbon footprint 247 References 249 Further reading 249 Websites 250 9 Active Packaging 251 B.P.F. Day and L. Potter 9.1 Introduction 251 9.2 Oxygen scavengers 252 9.3 Carbon dioxide scavenger and emitters 254 9.4 Ethylene scavengers 255 9.5 Ethanol emitters 256 9.6 Moisture absorbers 257 9.7 Flavour/odour absorbers 258 9.8 Lactose and cholesterol removers 259 9.9 Anti-oxidant release 259 9.10 Temperature-controlled packaging 259 9.11 Regulatory issues, consumer acceptability and equipment considerations 260 9.12 Conclusion 261 References 261 10 Modified Atmosphere Packaging 263 Michael Mullan and Derek McDowell Section A: Map gases packaging materials and equipment 263 10.A1 Introduction 263 10.A2 Gaseous environment 264 10.A3 Packaging materials 270 10.A4 Modified packaging atmosphere machines 276 10.A5 Quality assurance of map 283 Section B: Main food types 288 10.B1 Raw red meat 288 10.B2 Raw poultry 288 10.B3 Cooked, cured and processed meat products 289 10.B4 Fish and fish products 290 10.B5 Fruits and vegetables 291 10.B6 Dairy products 293 References 293 11 Bioplastics 295 Jim Song, Martin Kay and Richard Coles 11.1 Introduction 295 11.2 Definitions 297 11.3 Bioplastics and carbon 298 11.4 Bioplastics - overview of material types 299 11.5 Waste management options for bioplastics 310 11.6 Bioplastics - challenges for a growing market 316 11.7 Conclusion 317 References 317 Websites 319 Index 321
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