Innovations in food packaging [electronic resource] / edited by Jung H. Han.

San Diego, Calif. : Elsevier Academic ; Oxford : Elsevier Science [distributor], 2005.
1 online resource (532 p.)


Food science and technology international series. [More in this series]
Summary note
Packaging performs a number of functions in the containment, protection, shipment and selling of goods. Innovations in Food Packaging recognizes that food packaging is a fast-growing area that impacts upon the important areas of product shelf-life and food safety. Each chapter provides information on the scientific background, new material development and utilization, and case studies of the use of new system for perishable food products.Covers four major food packaging topics: * Theories in food packaging* Active packaging* Modified atmosphere packaging* Edible
Description based upon print version of record.
Bibliographic references
Includes bibliographical references and index.
Study program information
51780006 Máster Universitario en Diseño e Ingeniería de Productos e Instalaciones Industriales en Entornos PLM y BIM Envase y Embalaje para el Sector Agro-alimentario
Language note
  • Cover; Innovations in Food Packaging; Contents; Contributors; Preface; PART 1 Fundamental theories regarding the physical and chemical background and quality preservation of foods; 1 New technologies in food packaging: overview; Introduction; Developments in food processing and packaging; Food packaging technologies; Extra active functions of packaging systems; Modified atmosphere packaging; Edible films and coatings; New food-processing technologies; Future trends in food packaging; References; 2 Mass transfer of gas and solute through packaging materials; Introduction; General theory
  • DiffusivitySolubility/partitioning; Henry's law and solubility; Convective mass transfer; Overall mass transfer of gases and solutes; Gaseous diffusivity and permeability; Solute mass transfer coefficient and overall permeability; Summary; References; 3 Quality of packaged foods; Introduction; Kinetics; Rates of deteriorative reactions; Zero-order reactions; First-order reactions; Shelf life; Shelf-life prediction; Storage conditions; Temperature; Equilibrium relative humidity; Gas atmosphere; Light; Aseptic packaging; Conclusions; References
  • 4 Surface chemistry of food, packaging and biopolymer materialsIntroduction; Principles of contact angle and surface energy; Contact angle; Surface energy and spreading coefficient; Zisman equation and critical surface tension; McGuire's theory and equation; Neumann's equation; Harmonic mean method; Germain's method; Techniques for measuring the contact angle; Goniometry; Tensiometry; Applied research; Future trends; References; PART 2 Active packaging research and development; 5 Introduction to active food packaging technologies; Introduction; Drivers for choice of active packaging
  • Economic advantageProcess engineering limitations; Time-dependent processes; Secondary effects; Environmental impacts; Enhanced convenience; Forms of active packaging; Localized effects; Whole package activity; Edible coatings; History of active packaging; Active packaging for processed foods and beverages; Oxygen scavenging; Carbon dioxide scavenging or release; Removal of odors and flavors; Active packaging for produce; Active packaging for fresh meat; Impact on packaging materials and processes; Material properties; Premature activity; Process adaptation
  • Active packaging and the distribution chainRegulatory environment; References; 6 Antimicrobial packaging systems; Introduction; Food safety; Spoilage of food products; Food-borne illness; Malicious tampering and bioterrorism; Antimicrobial packaging; Antimicrobial agents; Chemical antimicrobial agents; Natural antimicrobial agents; Probiotics; System design; Antimicrobial mechanisms; Microbiocidal; Microbiostatic; Functioning modes and volatility; Non-volatile migration; Volatile migration; Non-migration and absorption; Shapes and compositions of systems; Commercialization; Technical factors
  • Compatibility of process conditions and material characteristics
  • 1-280-63789-7
  • 9786610637898
  • 0-08-045517-4
Statement on language in description
Princeton University Library aims to describe library materials in a manner that is respectful to the individuals and communities who create, use, and are represented in the collections we manage. Read more...
Other views
Staff view

Supplementary Information