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Innovations in Food Packaging
This book serves as a valuable tool for practicing food engineers, technologists and researchers looking for the latest information on food engineering processes, process control and plant hygiene topics.
Jung H. Han (Edited by)
9780123946010, Elsevier Science
Hardback, published 24 October 2013
624 pages
23.4 x 19 x 3.4 cm, 1.42 kg
"This is a snapshot of the current state-of-the-art technologies and concepts in the field, written by a team of international food and packaging scientists. Physical chemistry fundamentals are briefly introduced in the first part of the book, and further sections describe specific breakthrough technologies; active and intelligent packaging, edible coating and biopolymers and films… Discussion throughout is rigorous and…quite interesting even to a layman." --ProtoView.com, February 2014 "Innovations in Food Packaging recognizes that food packaging is a fast-growing area that impacts upon the important areas of product shelf-life and food safety. Each chapter provides information on the scientific background, new material development and utilization, and case studies of the use of new system for perishable food products." --European Federation of Food Science and Technology Newsletter, July 2013
This new edition of Innovations in Food Packaging ensures that readers have the most current information on food packaging options, including active packaging, intelligent packaging, edible/biodegradable packaging, nanocomposites and other options for package design. Today's packaging not only contains and protects food, but where possible and appropriate, it can assist in inventory control, consumer education, increased market availability and shelf life, and even in ensuring the safety of the food product. As nanotechnology and other technologies have developed, new and important options for maximizing the role of packaging have emerged. This book specifically examines the whole range of modern packaging options. It covers edible packaging based on carbohydrates, proteins, and lipids, antioxidative and antimicrobial packaging, and chemistry issues of food and food packaging, such as plasticization and polymer morphology. Professionals involved in food safety and shelf life, as well as researchers and students of food science, will find great value in this complete and updated overview.
Part 1: Physical chemistry fundamentals for food packaging 1. Food packaging technologies and innovations: review 2. General characteristics of packaging materials 3. Mass transfer through packaging materials 4. Surface chemistry for foods and packaging materials 5. Plasticization and polymer morphology Part 2: Active and intelligent packaging 6. Active packaging review 7. Antioxidative packaging system 8. Antimicrobial packaging system 9. Intelligent packaging for foods and agri-foods products Part 3: Edible coating and films 10. Edible coatings review 11. Processes and applications for edible coating/film materials from agropolymers 12. Edible coating and film materials: proteins 13. Edible coating and fil materials: carbohydrates 14. Edible coating and film materials: lipids and lipid emulsions Part 4: Biopolymer Packaging 15. Bio-plastics: chemistry and physics 16. Utilization of biopolymers for packaging industry 17. Thermoplastic starch 18. Composite materials with nano-particles Part 5: Commercial food packaging innovations 19. Modified atmosphere packaging for fruits and vegetables 20. Modified atmosphere packaging for meats, poultry and fish 21. Modified atmosphere packaging for ready-to-eat products 22. Microwavable packaging 23. Packaging for non-thermal processing 24. Eco-design for packaging innovations 25. New packaging technologies and materials for fast-moving consumer products
Subject Areas: Food & beverage technology [TDCT], Life sciences: general issues [PSA]
