Food Packaging Science and Technology

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Dong Sun Lee (Kyungnam University, Masan, South Korea) Kit L. Yam (Rutgers University, New Brunswick, New Jersey, USA)

Food Packaging Science and Technology

Dong Sun Lee (Kyungnam University, Masan, South Korea), Kit L. Yam (Rutgers University, New Brunswick, New Jersey, USA), Luciano Piergiovanni (University of Milan, Italy)

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English

CRC Press Inc
01 April 2008

Printing, packaging & reprographic industry; Engineering: general; Food & beverage technology

With a wealth of illustrations, examples, discussion questions, and case studies, the Food Packaging Science and Technology covers basic principles and technologies as well as advanced topics such as active, intelligent, and sustainable packaging with unparalleled depth and breadth of scope. Emphasizing the application of relevant scientific principles to create effective designs and quality products, an international team of contributors draws on their collective experience to equip you with the necessary knowledge and tools to tackle modern food packaging problems. Divided into four parts, this book begins with an extensive discussion of packaging materials science. Contributions review the basic concepts of chemical and physical properties as they relate to food packaging. They cover gas permeation and migration and give detailed information on the four basic types of packaging materials: plastics, glass, metal, and cellulosic. The second part applies the previous information to the field of packaging technologies. Traditional methods and concepts such as end-of-line operations, permeation and migration, canning and aseptic packaging, and vacuum/modified atmosphere packaging are juxtaposed with the more advanced technologies of microwaveable packaging, active packaging, and intelligent packaging. Part 3 discusses shelf life determination and elements of storage stability and packaging requirements of various food categories. The final part presents issues related to packaging sociology, addressing sustainable packaging, as well as sociological and legislative considerations.

By: Dong Sun Lee (Kyungnam University Masan South Korea), Kit L. Yam (Rutgers University, New Brunswick, New Jersey, USA), Luciano Piergiovanni (University of Milan, Italy)
Imprint: CRC Press Inc
Country of Publication: United States
Dimensions: Height: 234mm, Width: 156mm, Spine: 35mm
Weight: 1.560kg
ISBN: 9780824727796
ISBN 10: 0824727797
Pages: 656
Publication Date: 01 April 2008
Audience: College/higher education , Primary
Replaced By: 9781482229974
Format: Hardback
Publisher's Status: Active

Overview of Food Packaging Systems. Chemical Structures and Properties of Packaging Materials. Physical Properties of Packaging Materials. Permeation of Gas and Vapor. Migration and Flavor Scalping. Food Packaging Polymers. Glass Packaging. Metal Packaging. Cellulosic Packaging. End-of-Line Operations. Food Packaging Operations and Technology. Thermally Preserved Food Packaging: Retortable and Aseptic. Vacuum/Modified Atmosphere Packaging. Microwavable Packaging. Active and Intelligent Packaging. Shelf Life of Packaged Food Products. Elements of Packaging, Distribution and Shelf Life of Each Category Foods. Sustainable Food Packaging. Sociological and Legislative Considerations.

Dong Sun Lee, Kit L. Yam, Luciano Piergiovanni