食品包装ハンドブック<br>Food Packaging Science and Technology

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食品包装ハンドブック
Food Packaging Science and Technology

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  • 製本 Hardcover:ハードカバー版／ページ数 656 p.
  • 言語 ENG
  • 商品コード 9780824727796
  • DDC分類 664.09

基本説明

Contains case studies for each chapter and also includes a CD-ROM with computer programs, color photos, and animations to illustrate concepts and pplications in the text.

Full Description

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.

Contents

Overview of Food Packaging Systems. Chemical Structures and Properties of Packaging Materials. Physical Properties of Packaging Materials. Permeation of Gas and Vapor. Migration and Flavor Scalping. Food Packaging Polymers. Glass Packaging. Metal Packaging. Cellulosic Packaging. End-of-Line Operations. Food Packaging Operations and Technology. Thermally Preserved Food Packaging: Retortable and Aseptic. Vacuum/Modified Atmosphere Packaging. Microwavable Packaging. Active and Intelligent Packaging. Shelf Life of Packaged Food Products. Elements of Packaging, Distribution and Shelf Life of Each Category Foods. Sustainable Food Packaging. Sociological and Legislative Considerations.