Food packaging technology

The protection and preservation of a product, the launch of new products or re-launch of existing products, perception of added-value to products or services, and cost reduction in the supply chain are all objectives of food packaging. Taking into consideration the requirements specific to different products, how can one package successfully meet all of these goals?

Food Packaging Technology provides a contemporary overview of food processing and packaging technologies. Covering the wide range of issues you face when developing innovative food packaging, the book includes:

Food packaging strategy, design, and development

Food biodeterioation and methods of preservation

Packaged product quality and shelf life

Logistical packaging for food marketing systems

Packaging materials and processes

The battle rages over which type of container should be used for which application. It is therefore necessary to consider which materials, or combination of materials and processes will best serve the market and enhance brand value. Food Packaging Technology gives you the tools to determine which form of packaging will meet your business goals without compromising the safety of your product.

INTRODUCTION, R. Coles
Introduction
Packaging Developments - An Historical Perspective
Food Supply and the Protective Role of Packaging
The Value of Packaging to Society
Definitions and Basic Functions of Packaging
Packaging Strategy
Packaging Design and Development
Conclusion

FOOD BIODETERIORATION AND METHODS OF PRESERVATION, G.S. Tucker
Introduction
Agents of Food Biodeterioration
Food Preservation Methods
References

PACKAGED PRODUCT QUALITY AND SHELF LIFE, H. Brown and J. Williams
Introduction
Factors Affecting Product Quality and Shelf Life
Chemical/Biochemical Processes
Microbiological Processes
Physical and Physico-Chemical Processes
Migration from Packaging to Foods
Conclusion

LOGISTICAL PACKAGING FOR FOOD MARKETING SYSTEMS, D. Twede and B. Harte
Introduction
Function of Logistical Packaging
Logistics Activity-Specific and Integration Issues
Distribution Performance Testing
Packaging Materials and Systems
Conclusion

METAL CANS, B. Page, M. Edwards, and N. May
Overview of Market for Metal Cans
Container Performance Requirements
Container Designs
Raw Materials for Can-Making
Can-Making Processes
End-Making Processes
Coatings, Film Laminates and Inks
Processing of Food and Drinks in Metal Packages
Shelf Life of Canned Foods
Internal Corrosion
Stress Corrosion Cracking
Environmental Stress Cracking Corrosion of Aluminium Alloy Beverage Can Ends
Sulphur Staining
External Corrosion
Conclusion

PACKAGING OF FOOD IN GLASS CONTAINERS, P.J. Girling
Introduction
Attributes of Food Packaged in Glass Containers
Glass and Glass Container Manufacture
Closure Selection
Thermal Processing of Glass Packaged Foods
Plastic Sleeving and Decorating Possibilities
Strength in Theory and Practice
Glass Pack Design and Specification
Packing - Due Diligence in the Use of Glass Containers
Environmental Profile
Glass as a Marketing Tool

PLASTICS IN FOOD PACKAGING, M.J. Kirwan and J.W. Strawbridge
Introduction
Manufacture of Plastics Packaging
Types of Plastic Used in Packaging
Coating of Plastic Films - Types and Properties
Secondary Conversion Techniques
Printing
Printing and Labelling of Rigid Plastic Containers
Food Contact and Barrier Properties
Sealability and Closure
How to Choose
Retort Pouch
Environmental and Waste Management Issues

PAPER AND PAPERBOARD PACKAGING, M.J. Kirwan
Introduction
Paper and Paperboard - Fibre Sources and Fibre Separation (Pulping)
Paper and Paperboard Manufacture
Packaging Papers and Paperboards
Properties of Paper and Paperboard
Additional Functional Properties of Paper and Paperboard
Design for Paper and Paperboard Packaging
Package Types
Systems
Environmental Profile

ACTIVE PACKAGING, M. Mullan and D. McDowell
MAP Gases, Packaging Materials and Equipment
Introduction
Gaseous Environment
Packaging Materials
Modified Atmosphere Packaging Machines
Quality Assurance of MAP
Main Food Types
Raw Red Meat
Raw Poultry
Cooked, Cured and Processes Meat Products
Fish and Fish Products
Fruits and Vegetables
Dairy Products

Index