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.
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