Frank A. Paine, Heather Y. Paine

A Handbook of Food Packaging

• Broschiertes Buch

Produktbeschreibung

This is the second edition of a successful title first published in 1983 and now therefore a decade out of date. The authors consider the development of the right package for a particular food in a particular market, from the point of view of the food technologist, the packaging engineer and those concerned with marketing. While the original format has been retained, the contents have been thoroughly revised to take account of the considerable advances made in recent years in the techniques of food processing, packaging and distribution. While efficient packaging is even more a necessity for every kind of food, whether fresh or processed, and is an essential link between the food producer and the consumer, the emphasis on its several functions has changed. Its basic function is to identify the product and ensure that it travels safely through the distribution system to the consumer. Packaging designed and constructed solely for this purpose adds little or nothing to the value of the product, merely preserving farm or processor freshness or preventing physical damage, and cost effectiveness is the sole criterion for success. If, however, the packaging facilitates the use of the product, is reusable or has an after-use, some extra value can be added to justify the extra cost and promote sales. Many examples of packaging providing such extra value can be cited over the last decade.

Produktdetails

• Verlag: Springer / Springer US / Springer, Berlin
• Artikelnr. des Verlages: 978-1-4613-6214-2
• 2. Aufl.
• Seitenzahl: 516
• Erscheinungstermin: 6. Oktober 2012
• Englisch
• Abmessung: 235mm x 155mm x 28mm
• Gewicht: 783g
• ISBN-13: 9781461362142
• ISBN-10: 1461362148
• Artikelnr.: 36939589

Autorenporträt

Inhaltsangabe

1 Introduction to packaging.- History.- Definitions.- The need for packaging.- Designing successful packaging.- Packaging materials selection and machinery considerations.- The place of packaging within the marketing complex.- Properties and forms of packaging materials.- Food process classification.- References.- 2 Graphics and package design.- Management's role.- Packaging and modern merchandising.- Meeting customer and consumer needs.- Beware the half truth and consider the alternative.- Trends.- Summary of consumer needs.- The function of packaging graphics.- The main printing processes.- Factors affecting the choice of a printing process.- References.- 3 Notes on packaging materials.- Paper-based packing.- Plastics.- Glass containers.- Metal packaging: the basic materials.- Natural materials.- References.- 4 Packaging machinery.- Production and packaging line requirements.- The property profile.- Bottling.- Canning operations.- Wrapping operations.- Cartoning.- Form, fill and sealmachines.- Labelling.- Standard case sealing, wrap-around case sealing and tray erection.- Organization of packing lines.- Further reading.- 5 Packaging for physical distribution.- Fibreboard case performance.- Unitizing methods.- References.- 6 Spoilage and deterioration indices.- Biodeterioration.- Abiotic spoilage.- References.- 7 Fresh and chilled foods: meat, poultry, fish, dairy products and eggs.- Meat.- Poultry.- Fish and shellfish.- Milk.- Other dairy products.- Dairy spreads.- Eggs.- Cream.- Guidelines for packers, manufacturers, distributers and consumers.- References.- 8 Fresh fruits and vegetables (including herbs, spices and nuts).- Fruits and vegetables.- Fresh herbs and spices.- Nuts and seeds.- References.- 9 Frozen foods.- Freezing.- Frozen meat and poultry.- Frozen fish.- Frozen fruits and vegetables.- Other frozen products.- Guidelines for packers, distributors, retailers and consumers.- Future trends.- References.- 10 Heat-processed foods (including irradiated foods, etc.).- Heat processing.- High-barrier plastics packaging.- Aseptic processing.- Sous vide.- Packaging for microwavable foods.- Irradiation.- Ultraviolet light.- Ultrasonics.- High pressure techniques.- References.- 11 Dried and moisture sensitive foods.- Reduction of available water.- Active packaging systems.- References.- 12 Other processed foods.- Preservation by chemical means.- Fermented foods.- Fats and oils.- References.- 13 Juices, soft drinks and alcoholic beverages.- Fruit juices and beverages.- Beers and ales.- Cider.- Wine.- Distilled spirits.- References.- 14 Developing packs for food.- The product life cycle.- Planning for change.- Basic considerations for package development.- Developing a domestic food packaging for an export market.- References.- 15 The economics of primary packaging.- Cost comparisons.- The economics of the glass primary package.- The economics of cans and canning.- The economics of cartons.- The economics of packaging with flexible materials.- References.- 16 Using barrier materials efficiently.- Transmission of gases and vapours through barrier materials.- Pests.- The compatibility of foods with their packaging.- References.- 17 Specification and quality control.- What is quality?.- Quality control.- Measurement, the assessment of quality.- Factors affecting quality in packaging.- Quality assurance.- References.- Further reading.- 18 Evaluation and testing of transport packages.- Methods of evaluation.- Journey hazards.- The effect of environment on packages.- Package test equipment.- Methods of using tests.- References.- Appendices.- Appendix 1 European packaging legislation.- Appendix 2 USA legislation.