Food Packaging: Principles and Practice, Second Edition
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.
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Structure and Related Properties of Plastic Polymers
Edible and Biobased Food Packaging Materials
Permeability of Thermoplastic Polymers
Processing and Converting of Thermoplastic Polymers
Paper and PaperBased Packaging Materials
Metal Packaging Materials
Glass Packaging Materials
Printing Processes Inks Adhesives and Labeling of Packaging Materials
Active and Intelligent Packaging
Modified Atmosphere Packaging
Packaging of Flesh Foods
Packaging of Horticultural Products
Packaging of Dairy Products
Packaging Cereals Snack Foods and Confectionery
Packaging of Beverages
Safety and Legislative Aspects of Packaging