Packaging Techniques
Will be published approx. on 13. November 2024
Book
Hardback
120 pages
978-93-5887-400-6 (ISBN)
Description
This handbook on food packaging experiments is an essential guide for students and professionals in food technology and packaging science. It offers a practical approach to understanding critical packaging concepts, from material selection and performance testing to shelf-life evaluation and safety measures. Designed to bridge theory with practice, this book provides step-by-step experimental procedures that enhance knowledge and skills in modern food packaging.
More details
Series
Language
English
Place of publication
New Delhi
India
Target group
Professional and scholarly
Dimensions
Height: 229 mm
Width: 123 mm
Weight
320 gr
ISBN-13
978-93-5887-400-6 (9789358874006)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Classification
Content
To estimate the sampling methods and procedures of packaging material
Determination of water vapour transmission rate of packaging material
To carry out sorting of given samples by sink-floatation technique
To carry out sorting of given samples by selective dissolution technique.
To Determine the Peel Strength of a Given Samples.
To analyze the stress-strain curve of the polymeric sample (polystyrene) and calculate the tensile strength, % elongation before break, young modulus
To Determine The Tensile Properties of Polymeric Film.
To Determine the Tear Resistance of Polymeric Film
To Determine the Impact Properties of Polymeric Film
To analyze the compatibility of food packaging materials using shelf- life
To determine the caliper/gsm of paperboard
To calculate the Burst strength of the given paper and Board
Determination of water absorption of packaging material by Cobb method
To Calculate the Scuff Resistance of the Printed Sample
To perform Gas/ Vacuum packaging of foods and study their shelf life
Special quality assurance needs, good manufacturing practices, HACCP, validation protocols
Examination of canned food by cut out method.
To study the effect of can close temperature on the resultant vacuum produced.
To determine Thermal Shock Resistance in Glass.
Determination of porosity of tin plate.
Identification of paper and paperboard
Edible packaging of food sample
To study physical tests of given sample
To study moisture content of given sample
To study Mildew (Fungus) Resistance of paper paper board
To study ph of given sample
To study grease resistance of given sample
Determination of water vapour transmission rate of packaging material
To carry out sorting of given samples by sink-floatation technique
To carry out sorting of given samples by selective dissolution technique.
To Determine the Peel Strength of a Given Samples.
To analyze the stress-strain curve of the polymeric sample (polystyrene) and calculate the tensile strength, % elongation before break, young modulus
To Determine The Tensile Properties of Polymeric Film.
To Determine the Tear Resistance of Polymeric Film
To Determine the Impact Properties of Polymeric Film
To analyze the compatibility of food packaging materials using shelf- life
To determine the caliper/gsm of paperboard
To calculate the Burst strength of the given paper and Board
Determination of water absorption of packaging material by Cobb method
To Calculate the Scuff Resistance of the Printed Sample
To perform Gas/ Vacuum packaging of foods and study their shelf life
Special quality assurance needs, good manufacturing practices, HACCP, validation protocols
Examination of canned food by cut out method.
To study the effect of can close temperature on the resultant vacuum produced.
To determine Thermal Shock Resistance in Glass.
Determination of porosity of tin plate.
Identification of paper and paperboard
Edible packaging of food sample
To study physical tests of given sample
To study moisture content of given sample
To study Mildew (Fungus) Resistance of paper paper board
To study ph of given sample
To study grease resistance of given sample