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Plastic Films in Food Packaging
Materials, Technology and Applications
Plastic food packaging is ubiquitous, with new technologies improving food hygiene and longevity, enhancing visual appeal, preserving flavor and offering materials that are recyclable and compostable. This book enables plastics engineers and other packaging specialists to achieve these aims, while keeping costs low
Sina Ebnesajjad (Edited by)
9781455731121, Elsevier Science
Hardback, published 16 January 2013
384 pages, 100 illustrations
27.6 x 21.5 x 2.6 cm, 1.35 kg
The value of the groceries purchases in the USA is over $500 billion annually, most of which is accounted for by packaged foods. Plastic packaging of foods is not only ubiquitous in developed economies, but increasingly commonplace in the developing world, where plastic packaging is instrumental in decreasing the proportion of the food supply lost to spoilage. This new handbook is a combination of new material and updated chapters, chosen by Dr. Sina Ebnesajjad, from recently published books on this subject. Plastic Films in Food Packaging offers a practical handbook for engineers, scientists and managers working in the food packaging industry, providing a tailor-made package of science and engineering fundamentals, best practice techniques and guidance on new and emerging technologies. By covering materials, design, packaging processes, machinery and waste management together in one book, the authors enable the reader to take a lifecycle approach to food packaging. The Handbook addresses questions related to film grades, types of packages for different types of foods, packaging technologies, machinery and waste management. Additionally the book provides a review of new and emerging technologies. Two chapters cover the development of barrier films for food packaging and the regulatory and safety aspects of food packaging.
1 Introduction to Use of Plastics in Food Packaging 2 Polypropylene Films 3 PE based multilayer film structures 4 Multilayer oriented films 5 Development of Barrier Film for Food Packaging 6 Applications of Polypropylene Films 7 New technologies in food packaging: Overview 8 Introduction to active food packaging technologies 9 Introduction to modified atmosphere packaging 10 Modified atmosphere packaging of ready-to-eat foods 11 Preservative packaging for fresh meats, poultry, and fin fish 12 Oxygen-scavenging packaging 13 Antimicrobial packaging systems 14 Damage Reduction to Food Products during Transportation and Handling 15 Food Packaging Machinery 16 Compostable Polymer Properties and Packaging Applications 17 Waste Management in Food Packaging Industries 18 A Survey of Regulatory Aspects of Food Packaging
Subject Areas: Materials science [TGM], Food & beverage technology [TDCT], Plastics & polymers technology [TDCP]
