Food Packaging: Principles and Practice, Third Edition

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CRC Press, Apr 19, 2016 - Technology & Engineering - 733 pages

Food Packaging: Principles and Practice, Third Edition presents a comprehensive and accessible discussion of food packaging principles and their applications. Integrating concepts from chemistry, microbiology, and engineering, it continues in the tradition of its bestselling predecessors and has been completely revised to include new, updated, and expanded content and provide a detailed overview of contemporary food packaging technologies.

Features

  • Covers the packaging requirements of all major food groups
  • Includes new chapters on food packaging closures and sealing systems, as well as optical, mechanical, and barrier properties of thermoplastic polymers
  • Provides the latest information on new and active packaging technologies
  • Offers guidance on the design and analysis of shelf life experiments and the shelf life estimation of foods
  • Discusses the latest details on food contact materials including those of public interest such as BPA and phthalates in foods
  • Devotes extensive space to the discussion of edible, biobased and biodegradable food packaging materials

An in-depth exploration of the field, Food Packaging: Principles and Practice includes all-new worked examples and reflects the latest research and future hot topics. Comprehensively researched with more than 1000 references and generously illustrated, this book will serve students and industry professionals, regardless of their level or background, as an outstanding learning and reference work for their professional preparation and practice.

 

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Contents

Chapter 1 Introduction to Food Packaging
1
Chapter 2 Structure and Related Properties of Plastic Polymers
11
Chapter 3 Edible Biobased and Biodegradable Food Packaging Materials
49
Chapter 4 Optical Mechanical and Barrier Properties of Thermoplastic Polymers
91
Chapter 5 Processing and Converting of Thermoplastic Polymers
131
Chapter 6 Paper and PaperBased Packaging Materials
167
Chapter 7 Metal Packaging Materials
189
Chapter 8 Glass Packaging Materials
229
Chapter 14 Packaging of Microwavable Foods
383
Chapter 15 Active and Intelligent Packaging
399
Chapter 16 Modified Atmosphere Packaging
429
Chapter 17 Packaging of Flesh Foods
445
Chapter 18 Packaging of Horticultural Products
477
Chapter 19 Packaging of Dairy Products
509
Chapter 20 Packaging of Cereals Snack Foods and Confectionery
545
Chapter 21 Packaging of Beverages
577

Chapter 9 Printing Processes Inks Adhesives and Labeling of Packaging Materials
243
Chapter 10 Food Packaging Closures and Sealing Systems
271
Chapter 11 Deteriorative Reactions in Foods
293
Chapter 12 Shelf Life of Foods
329
Chapter 13 Aseptic Packaging of Foods
367
Chapter 22 Legislative and Safety Aspects of Food Packaging
607
Chapter 23 Food Packaging and Sustainability
645
Abbreviations Acronyms and Symbols
675
Back Cover
688
Copyright

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About the author (2016)

Gordon L. Robertson is a food packaging consultant and an adjunct Professor in the School of Agriculture and Food Sciences at the University of Queensland, Brisbane, Australia.

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