Food Packaging Principles and Practice, Third Edition

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.

Introduction to Food PackagingDefinitionsFunctions of PackagingPackage EnvironmentsFunctions/Environment GridPackaging InnovationFinding InformationStructure and Related Properties of Plastic PolymersHistoryFactors Influencing Polymer Structures and Related PropertiesEdible, Biobased and Biodegradable FoodPackaging MaterialsEdible Packaging MaterialsBiobased and Biodegradable Packaging MaterialsEnvironmental AspectsFuture TrendsOptical, Mechanical and Barrier Properties of Thermoplastic PolymersOptical PropertiesTensile PropertiesBursting StrengthImpact StrengthTear StrengthStiffnessCrease or Flex ResistanceCoefficients of FrictionBlockingOrientation and ShrinkageBarrier PropertiesProcessing and Converting of Thermoplastic PolymersExtrusionCalenderingCoating and LaminatingBlendingVapor DepositionNanocompositesOrientationCross-LinkingMicroperforationInjection MoldingBlow MoldingThermoformingFoamed (Cellular) PlasticsPaper and Paper-Based Packaging MaterialsPulpPaperPaperboard ProductsMetal Packaging MaterialsManufacture of TinplateManufacture of ECCSManufacture of AluminumContainer-Making ProcessesAluminum Foils and ContainersCorrosion of Metal Packaging MaterialsGlass Packaging MaterialsComposition and StructurePhysical PropertiesManufactureGlass Container DesignClosures for Glass ContainersPrinting Processes, Inks, Adhesives and Labeling of Packaging MaterialsPrinting ProcessesInksAdhesivesLabelingCodingFood Packaging Closures and Sealing SystemsClosures for Glass and Plastic ContainersHeat SealingPeelable SealsCold SealsDeteriorative Reactions in FoodsDeteriorative Reactions in FoodsRates of Deteriorative ReactionsIntrinsic Factors Controlling the Rates of Deteriorative ReactionsExtrinsic Factors Controlling the Rates of Deteriorative ReactionsShelf Life of FoodsDefinitionsShelf Life DeterminationDetermining Shelf Life from the Product SidePredicting Microbial Shelf LifeAccelerated Shelf Life TestingDetermining Shelf Life from the Consumer SideShelf Life DevicesSome Cautionary AdviceAseptic Packaging of FoodsSterilization of Packaging Material Food Contact SurfacesAseptic Packaging SystemsIntegrity Testing of Aseptic PackagesPackaging of Microwavable FoodsBasic PrinciplesEffect of Food ProductPackagingConclusionActive and Intelligent PackagingHistorical DevelopmentDefinitionsActive Packaging SystemsIntelligent PackagingSafety and Regulatory IssuesConclusionsModified Atmosphere PackagingPrinciplesGases Used in MapMethods of Creating MA ConditionsEquipment for MAPPackaging for MAP ApplicationsMicrobiology of MAPSafety of MAPRefrigerated, Pasteurized Foods with Extended Durability and Sous VideApplications of MAPPackaging of Flesh FoodsRed MeatCured and Cooked MeatsPoultrySeafoodPackaging of Horticultural ProductsPostharvest PhysiologyModified Atmosphere Packaging of Fresh Horticultural ProducePackaging of Horticultural ProductsPackaging of Dairy ProductsFluid MilkFermented ProductsButter and SpreadsCheeseMilk PowdersPackaging of Cereals, Snack Foods and ConfectioneryGrainsBreakfast CerealsPastasBakery ProductsSnack FoodsConfectioneryPackaging of BeveragesWaterCarbonated Soft DrinksCoffeeTeaJuicesBeerWineLegislative and Safety Aspects of Food PackagingRegulatory ConsiderationsPlastics PackagingMetal PackagingPaper PackagingGlass PackagingTaints and Off-FlavorsTraceabilityFood Packaging and SustainabilityWaste Management OptionsLife Cycle AssessmentPackaging and Environmental PoliciesPackaging and Sustainability

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.