Food Packaging: Principles And Practice, Third Edition by Gordon L. RobertsonFood Packaging: Principles And Practice, Third Edition by Gordon L. Robertson

Food Packaging: Principles And Practice, Third Edition

byGordon L. RobertsonEditorGordon L. Robertson

Hardcover | November 26, 2012

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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.

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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Title:Food Packaging: Principles And Practice, Third EditionFormat:HardcoverDimensions:733 pages, 10.5 × 7.5 × 1.75 inPublished:November 26, 2012Publisher:Taylor and FrancisLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:1439862419

ISBN - 13:9781439862414

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Table of Contents

Introduction to Food Packaging
Definitions
Functions of Packaging
Package Environments
Functions/Environment Grid
Packaging Innovation
Finding Information

Structure and Related Properties of Plastic Polymers
History
Factors Influencing Polymer Structures and Related Properties

Edible, Biobased and Biodegradable FoodPackaging Materials
Edible Packaging Materials
Biobased and Biodegradable Packaging Materials
Environmental Aspects
Future Trends

Optical, Mechanical and Barrier Properties of Thermoplastic Polymers
Optical Properties
Tensile Properties
Bursting Strength
Impact Strength
Tear Strength
Stiffness
Crease or Flex Resistance
Coefficients of Friction
Blocking
Orientation and Shrinkage
Barrier Properties

Processing and Converting of Thermoplastic Polymers
Extrusion
Calendering
Coating and Laminating
Blending
Vapor Deposition
Nanocomposites
Orientation
Cross-Linking
Microperforation
Injection Molding
Blow Molding
Thermoforming
Foamed (Cellular) Plastics

Paper and Paper-Based Packaging Materials
Pulp
Paper
Paperboard Products

Metal Packaging Materials
Manufacture of Tinplate
Manufacture of ECCS
Manufacture of Aluminum
Container-Making Processes
Aluminum Foils and Containers
Corrosion of Metal Packaging Materials

Glass Packaging Materials
Composition and Structure
Physical Properties
Manufacture
Glass Container Design
Closures for Glass Containers

Printing Processes, Inks, Adhesives and Labeling of Packaging Materials
Printing Processes
Inks
Adhesives
Labeling
Coding

Food Packaging Closures and Sealing Systems
Closures for Glass and Plastic Containers
Heat Sealing
Peelable Seals
Cold Seals

Deteriorative Reactions in Foods
Deteriorative Reactions in Foods
Rates of Deteriorative Reactions
Intrinsic Factors Controlling the Rates of Deteriorative Reactions
Extrinsic Factors Controlling the Rates of Deteriorative Reactions

Shelf Life of Foods
Definitions
Shelf Life Determination
Determining Shelf Life from the Product Side
Predicting Microbial Shelf Life
Accelerated Shelf Life Testing
Determining Shelf Life from the Consumer Side
Shelf Life Devices
Some Cautionary Advice

Aseptic Packaging of Foods
Sterilization of Packaging Material Food Contact Surfaces
Aseptic Packaging Systems
Integrity Testing of Aseptic Packages

Packaging of Microwavable Foods
Basic Principles
Effect of Food Product
Packaging
Conclusion

Active and Intelligent Packaging
Historical Development
Definitions
Active Packaging Systems
Intelligent Packaging
Safety and Regulatory Issues
Conclusions

Modified Atmosphere Packaging
Principles
Gases Used in Map
Methods of Creating MA Conditions
Equipment for MAP
Packaging for MAP Applications
Microbiology of MAP
Safety of MAP
Refrigerated, Pasteurized Foods with Extended Durability and Sous Vide
Applications of MAP

Packaging of Flesh Foods
Red Meat
Cured and Cooked Meats
Poultry
Seafood

Packaging of Horticultural Products
Postharvest Physiology
Modified Atmosphere Packaging of Fresh Horticultural Produce
Packaging of Horticultural Products

Packaging of Dairy Products
Fluid Milk
Fermented Products
Butter and Spreads
Cheese
Milk Powders

Packaging of Cereals, Snack Foods and Confectionery
Grains
Breakfast Cereals
Pastas
Bakery Products
Snack Foods
Confectionery

Packaging of Beverages
Water
Carbonated Soft Drinks
Coffee
Tea
Juices
Beer
Wine

Legislative and Safety Aspects of Food Packaging
Regulatory Considerations
Plastics Packaging
Metal Packaging
Paper Packaging
Glass Packaging
Taints and Off-Flavors
Traceability

Food Packaging and Sustainability
Waste Management Options
Life Cycle Assessment
Packaging and Environmental Policies
Packaging and Sustainability