Frederic Debeaufort, Kata Galic, Mia Kurek

Packaging Materials and Processing for Food, Pharmaceuticals and Cosmetics

• Gebundenes Buch

Produktbeschreibung

This book provides valuable information on a range of food packaging topics. It serves as a source for students, professionals and packaging engineers who need to know more about the characteristics, applications and consequences of different packaging materials in food-packaging interactions.

This book is divided into 13 chapters and focuses on the agro-food, cosmetics and pharmaceutical sectors. The first four chapters cover traditional packaging materials: wood, paper and cardboard, glass and metal. The next two deal, respectively, with plastics and laminates. Biobased materials are then covered, followed by a presentation of active and smart packaging. Some chapters are also dedicated to providing information on caps and closures as well as auxiliary materials. Different food packaging methods are presented, followed by an investigation into the design and labelling of packaging. The book ends with a chapter presenting information on how the choice of packaging material is dependent on the characteristics of the food products to be packaged.

---

Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.

Produktdetails

• Verlag: Wiley & Sons / Wiley-ISTE
• Artikelnr. des Verlages: 1W789450390
• 1. Auflage
• Seitenzahl: 400
• Erscheinungstermin: 11. Mai 2021
• Englisch
• Abmessung: 240mm x 161mm x 25mm
• Gewicht: 730g
• ISBN-13: 9781789450392
• ISBN-10: 178945039X
• Artikelnr.: 61433668

Autorenporträt

Frederic Debeaufort is Professor of Food and Packaging Sciences and Technology at the University of Burgundy, France. He is also a researcher at the Food and Wine Physical-Chemistry Lab and President of the national scientific council of ACTIA (Ministry of Agriculture). Kata Galic is Professor of Food Packaging Sciences at the University of Zagreb, Croatia. She is also a member of the EFFoST, CROFoST and the Royal Society of Chemistry. Mia Kurek is Assistant Professor in Food Packaging Sciences at the University of Zagreb, Croatia. Nasreddine Benbettaieb is Assistant Professor in Food and Packaging Physical-Chemistry at the University of Burgundy, France. He is also a researcher at the Food and Wine Physical-Chemistry Lab. Mario Scetar is Assistant Professor in Food Packaging Sciences at the University of Zagreb, Croatia. He is also the President of the Croatian Society of Food Technologists, Biotechnologists and Nutritionists (CROFoST).

Inhaltsangabe

Preface xiii
Frédéric Debeaufort, Kata Galic, Mia Kurek, Nasreddine Benbettaieb and Mario S etar

Acknowledgements xv
Frédéric Debeaufort, Kata Galic, Mia Kurek, Nasreddine Benbettaieb and Mario S etar

Introduction to Food Packaging xvii
Frédéric Debeaufort And Kata Galic

Chapter 1. Wood-based Packaging 1
Frédéric Debeaufort

1.1. Introduction 1

1.2. Wood as a raw material for food packaging: characteristics, requirements, limitations and regulations 2

1.3. Pallets 6

1.4. Boxes, crates and trays 9

1.5. Barrels and casks 9

1.6. Wood package-food interactions 13

1.7. References 15

Chapter 2. Papers and Boards 19
Frédéric Debeaufort

2.1. Introduction 19

2.2. Pulp and cellulose extraction for paper-based materials 21

2.2.1. Mechanical and thermomechanical pulping 23

2.2.2. Chemi-mechanical pulping 23

2.2.3. Chemical pulping 24

2.2.4. Recycled paper pulping and non-wood pulping 25

2.2.5. Pulp bleaching 25

2.2.6. Pulp properties and uses 26

2.3. Paper production and properties 27

2.3.1. Paper sheet processing 27

2.3.2. Types of paper for packaging 31

2.3.3. Paper-based bags, sacks and spiral wound containers 32

2.4. Paperboards and containerboards 34

2.4.1. Paperboard processing 34

2.4.2. Paperboard types and properties 35

2.5. Corrugated paperboard 40

2.5.1. Corrugated board history and economy 40

2.5.2. Corrugated board processing and characteristics 40

2.5.3. Corrugated board sustainability 43

2.6. Regulations and safety concerns of papers and boards 43

2.7. References 44

Chapter 3. Glass Packaging 49
Frédéric Debeaufort

3.1. Introduction 49

3.2. Composition and properties of glass 50

3.2.1. Glass composition 50

3.2.2. Chemical and functional properties of glass 53

3.3. Glass manufacturing 56

3.3.1. Collection of raw materials and mixing 57

3.3.2. Melting in furnace 57

3.3.3. Shaping/molding 58

3.3.4. Annealing and surface treatments 62

3.4. Bottle design and terminology 63

3.5. Lifecycle, recycling and safety concerns 67

3.6. References 70

Chapter 4. Metal Packaging 75
Frédéric Debeaufort

4.1. Introduction 75

4.2. Metal packaging types 76

4.3. Composition and properties: metals and alloys 78

4.3.1. Steel-based (iron-based) and tin-plated steel materials 79

4.3.2. Tin-free steel or ECCS (electrolytic chromium oxide-coated steel) materials 83

4.3.3. Stainless steel for food packaging materials 83

4.3.4. Aluminum-based materials 84

4.4. Can manufacturing 86

4.4.1. Three-piece can-making process 86

4.4.2. Two-piece can manufacture 88

4.4.3. Can end making and seaming onto can bodies 91

4.5. Can surface treatments 95

4.6. Food-can interactions 100

4.7. References 101

Chapter 5. Plastics 105
Mario S etar

5.1. Introduction 105

5.2. Plastic materials and processes 106

5.3. Plastic films for packaging 112

5.3.1. Plastic classes 112

5.3.2. Plastic packaging shapes 114

5.4. Properties of plastic packaging 116

5.4.1. General properties of plastic 117

5.4.2. Barrier properties of plastic 118

5.4.3. Food packaging interactions 121

5.5. Plastic packaging innovation 124

5.6. Plastic waste management 125