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Informationen zum Autor Richard Coles is a Consultant in Food Packaging, based in London, UK Mark Kirwan is a Consultant and Lecturer in Packaging Technology, based in London, UK Klappentext Now in a fully revised and updated second edition, this volume provides a contemporary overview of food processing/packaging technologies. It acquaints the reader with food preservation processes, shelf life and logistical considerations, as well as packaging materials, machines and processes necessary for a wide range of packaging presentations. The new edition addresses environmental and sustainability concerns, and also examines applications of emerging technologies such as RFID and nanotechnology.It is directed at packaging technologists, those involved in the design and development of packaging, users of packaging in food companies and those who specify or purchase packaging.Key Features:* An up-to-date and comprehensive handbook on the most important sector of packaging technology* Links methods of food preservation to the packaging requirements of the common types of food and the available food packages* Covers all the key packaging materials - glass, plastics and paperboard* Fully revised second edition now covers sustainability, nanotechnology and RFID Zusammenfassung Now in a fully revised and updated second edition, this volume provides a contemporary overview of food processing/packaging technologies. It acquaints the reader with food preservation processes, shelf life and logistical considerations, as well as packaging materials, machines and processes necessary for a wide range of packaging presentations. Inhaltsverzeichnis Preface xiii Contributors xv 1 Introduction 1 Richard Coles 1.1 Introduction 1 1.2 Packaging developments - an historical and future perspective 3 1.3 Role of packaging for enhanced sustainability of food supply 5 1.4 Definitions and functions of packaging 9 1.5 Packaging strategy 10 1.6 Packaging design and development 10 1.7 Conclusion 27 References 27 Websites 28 2 Food Biodeterioration and Methods of Preservation 31 Gary S. Tucker 2.1 Introduction 31 2.2 Agents of food biodeterioration 32 2.3 Food preservation methods 38 References 57 3 Packaged Product Quality and Shelf Life 59 Helen Brown, James Williams and Mark Kirwan 3.1 Introduction 59 3.2 Factors affecting product quality and shelf life 62 3.3 Chemical/biochemical processes 63 3.4 Microbiological processes 67 3.5 Physical and physico-chemical processes 70 3.6 Migration from packaging to foods 73 3.7 Conclusion 81 References 81 4 Logistical Packaging for Food Marketing Systems 85 Diana Twede and Bruce Harte 4.1 Introduction 85 4.2 Functions of logistical packaging 86 4.3 Logistics' activity-specific and integration issues 89 4.4 Distribution performance testing 97 4.5 Packaging materials and systems 99 4.6 Conclusion 104 References 105 Further reading 105 5 Metal Packaging 107 Bev Page, Mike Edwards and Nick May 5.1 Overview of market for metal cans 107 5.2 Container performance requirements 107 5.3 Container designs 108 5.4 Raw materials for can-making 110 5.5 Can-making processes 113 5.6 End-making processes 118 5.7 Coatings, film laminates and inks 120 5.8 Processing of food and drinks in metal packages 121 5.9 Shelf life of canned foods 127 5.10 Internal corrosion 133 5.11 Stress corrosion cracking 133 5.12 Environmental stress cracking corrosion of aluminium alloy beverage can ends 133 5.13 Sulphur staining 134 5.14 External corrosion 134
