Food Packaging: Principles and Practice, Second EditionCRC Press, 2005/09/22 - 568 ページ A comprehensive and accessible textbook, Food Packaging: Principles and Practice, Second Edition presents an integrated approach to understanding the principles underlying food packaging and their applications. Integrating concepts from chemistry, microbiology, and engineering, it continues in the fine tradition of its bestselling predecessor - and has been completely updated to include new, updated, and expanded content. The author divides the book's subject matter into five parts for ease-of-use. The first part addresses the manufacture, properties, and forms of packaging materials, placing emphasis on those properties that influence the quality and shelf life of food. The second part then details the various types of deteriorative reactions that foods undergo, examines the extrinsic factors controlling their reaction rates, and discusses specific factors influencing shelf life and the methodology used to estimate that shelf life. Chapters on the aseptic packaging of foods, active and intelligent packaging, modified atmosphere packaging, and microwavable food packaging are explored in the third part, while the fourth part describes packaging requirements of the major food groups. The final section examines the safety and legislative aspects of food packaging. The book also includes over 300 industry abbreviations, acronyms, and symbols, and an expansive index. What's New in the Second Edition: Adhering to the highly organized format that made the first edition so straightforward and informative, this latest edition of Food Packaging: Principles and Practice presents students with the most essential and cutting-edge information available. The author maintains a website with more information. |
目次
Structure and Related Properties of Plastic Polymers | 9 |
Edible and Biobased Food Packaging Materials | 43 |
Permeability of Thermoplastic Polymers | 55 |
Processing and Converting of Thermoplastic Polymers | 79 |
Paper and PaperBased Packaging Materials | 103 |
Metal Packaging Materials | 121 |
Glass Packaging Materials | 157 |
Printing Processes Inks Adhesives and Labeling of Packaging Materials | 175 |
Active and Intelligent Packaging | 285 |
Modified Atmosphere Packaging | 313 |
Packaging of Flesh Foods | 331 |
Packaging of Horticultural Products | 361 |
Packaging of Dairy Products | 387 |
Packaging Cereals Snack Foods and Confectionery | 417 |
Packaging of Beverages | 447 |
Safety and Legislative Aspects of Packaging | 473 |
多く使われている語句
acid active packaging addition adhesive antioxidants application aseptic bacteria barrier properties beverage blow molding Boca Raton bottles cartons chap cheese chemical closure coating color commercial compounds concentration consumer copolymer corrosion CRC Press crystalline deterioration effect enamel enzymes ethanol extruded factors film flavor food packaging Food Sci fresh fruits and vegetables gases glass containers growth HDPE headspace heat seal increase intelligent packaging juices laminated layer LDPE levels lipid loss manufacture meat metal micro-organisms microbial microwave microwave oven migration milk modified atmosphere modified atmosphere packaging moisture content mold molecules monomers O₂ oxidation oxygen packaging materials packing paper paperboard partial pressure permeability permeation pigments plastic polyethylene polymer polymeric pouch pulp PVDC reaction recycling reduced resins resistance respiration result shelf spoilage sterile storage surface susceptor Technol Technology temperature thermoformed thermoplastic tinplate types typically vacuum packaging water vapor