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Full Description
This book delineates the scientific principles of design and fabrication of packaging materials for food as well as methods for structural modification and other techniques. It describes the main practical properties and applications of polymer materials and highlights the analysis of all processes taking place during formations and destruction of polymer packaging materials. Methods such as electron microscopy, infrared microscopy and optical polarization were used to describe the behaviour of polymer materials and their composition.
Contents
Introduction, 1. Methods and technology of preserving the nutritive value of food, 2. Polymer packaging materials for preservation of foodstuffs, 3. Combined packaging materials using cellulose and its derivatives, 4. Compositions for decorative finish and protection of packaging products, 5. Technology of the development of canning customers, 6. Structure and properties of compositions for protection of canning containers, 7. Ways of increasing the protective properties of coatings for canning containers, 8. Ways of modifying the properties of metallized packaging materials, 9. Technology of forming and modifying multilayer metallized packaging materials, 10. Methods of developing polymer gas-selective systems for storage of fruits and vegetables, 11. Structure and properties of oligomer compositions for protection of transport containers, 12. Biochemically stable coatings for protection of transport containers, 13. Technology of the protection of large-tonnage foodstuff containers, 14. Ecology and safety of utilization of container/packaging materials, 15. Packaging of meat and meat products, Conclusion, References
