Modern Processing, Packaging and Distribution Systems for Food
Published on 2. June 2012
Book
Paperback/Softback
XII, 164 pages
978-1-4684-8594-3 (ISBN)
Description
The progress that has been made over the last decade in the preparation, development, processing, and marketing of food has to a large extent been made possible by innovations and developments in the ways that thermo plastics, in conjunction with paper, metal foils, adhesives and other materials, have been combined and formed into the appropriate configurations to provide the properties required. Much has been said, written and published about retort pouches, modified atmosphere packaging and aseptic preservation processes, and even more about the newer methods of distribution and retailing of all kinds of food. However, all of this material needed to be digested, condensed into a logical framework and appraised, and possible further developments considered. In many instances, the original research and development was carried out in conjunction with one or more of the research organisations in membership with IAPRI, the International Association of Packaging Research Institutes, and it was felt that a book which attempted to provide a review of the more important developments would be useful to practitioner and student alike.
More details
Edition
Softcover reprint of the original 1st ed. 1987
Language
English
Place of publication
New York
United States
Target group
Professional and scholarly
Research
Illustrations
42 s/w Abbildungen
XII, 164 p. 42 illus.
Dimensions
Height: 235 mm
Width: 155 mm
Thickness: 10 mm
Weight
277 gr
ISBN-13
978-1-4684-8594-3 (9781468485943)
DOI
10.1007/978-1-4684-8592-9
Schweitzer Classification
Other editions
Additional editions
Book
07/1987
Blackie Academic & Professional (an Imprint of Chapman & Hall)
€109.13
Article exhausted; check different version
Content
1 Retortable plastic packaging.- The origin of retorting as a food process.- Traditional packaging.- Thermal processing.- The retort pouch.- The evolution of plastic retortable packages.- References.- 2 Aseptic packaging.- Heat processing.- Pasteurization.- New trends in retorting.- The basis of sterility calculations.- Product sterilization.- Sterilization of the packaging.- The production (and protection) of satisfactory seals and closures.- Systems available and possible developments.- References.- 3 Modified atmosphere packaging.- and history.- Reasons for use of modified atmospher packaging.- Technical requirements.- Safety.- Applications.- Packaging materials.- Limitations of MAP.- Testing of modified atmosphere packs.- References and further reading.- 4 Use of irradiation techniques in food packaging.- Historical introduction.- The technology.- Techniques.- Applications.- Legislation.- Standardization.- Effects on packaging.- References.- 5 Shelf-life prediction.- Incentives for shelf-life prediction studies.- Factors in the shelf-life prediction process.- The mechanisms of deterioration.- Basic shelf-life prediction data.- Values for package permeability.- Shelf-life prediction techniques.- Influence of package imperfections on shelf life.- Multiple package distribution.- In conclusion.- References.- 6 Cartons for liquids.- Principles of production.- Materials.- Aseptic packaging of liquid foods.- Distribution.- Resources and energy.- Marketing aspects and competition.- References.- 7 Packaging of carbonated beverages.- Historical background.- Other developments.- Carbonated beverages and the environment.- Recycling of beverage packages.- Economics.- The impact of legislation.- Volume of beverage packaging systems.- Future trends or wishful thinking?.- References.- 8 Physical distribution today.- Background and definitions.- The structure of physical distribution and the importance of packaging.- New aspects of physical distribution.- Costs of distribution.- References.- 9 Packaging for consumer convenience.- Non-packaged foods.- Changing social and economic climate.- Lifestyles and food orientation.- Recent developments.- Future developments.