FOOD PACKAGING Principles and Practice, Second Edition

Originally published in 1993, Food Packaging: Principles and Practice went on to become a best-selling textbook and industry standard. The second edition continues this tradition, with an integrated approach toward the study of packaging technology that covers chemistry, microbiology, and engineering, but with significant additions. Five brand new chapters along with numerous diagrams have been incorporated to explain recent developments in processes and equipment. The author has updated all of the references and added a chapter explaining new and active packaging technologies. This second edition adheres to the essential format that made the first edition so informative and accessible.

A comprehensive and accessible textbook, Food Packaging: Principles and Practice, Second Edition presents an integrated approach to understanding the principles underlying food packaging and their applications. Integrating concepts from chemistry, microbiology, and engineering, it continues in the fine tradition of its bestselling predecessor - and has been completely updated to include new, updated, and expanded content.

The author divides the book's subject matter into five parts for ease-of-use. The first part addresses the manufacture, properties, and forms of packaging materials, placing emphasis on those properties that influence the quality and shelf life of food. The second part then details the various types of deteriorative reactions that foods undergo, examines the extrinsic factors controlling their reaction rates, and discusses specific factors influencing shelf life and the methodology used to estimate that shelf life.

Chapters on the aseptic packaging of foods, active and intelligent packaging, modified atmosphere packaging, and microwavable food packaging are explored in the third part, while the fourth part describes packaging requirements of the major food groups. The final section examines the safety and legislative aspects of food packaging. The book also includes over 300 industry abbreviations, acronyms, and symbols, and an expansive index.

What's New in the Second Edition:

Includes five new chapters and diagrams that explain recent developments in packaging materials and processes

Provides the latest information on new and active packaging technologies

Presents new, updated, and expanded references

Adhering to the highly organized format that made the first edition so straightforward and informative, this latest edition of Food Packaging: Principles and Practice presents students with the most essential and cutting-edge information available.

The author maintains a website with more information.

Introduction to Food Packaging. Structure and Related Properties of Plastic Polymers. Edible and Biobased Food Packaging Materials. Permeability of Thermoplastic Polymers
Processing and Converting of Thermoplastic Polymers. Paper and Paper-Based Packaging Materials. Metal Packaging Materials. Glass Packaging Materials. Printing Processes, Inks, Adhesives and Labeling of Packaging Materials. Deteriorative Reactions in Foods. Shelf Life of Foods. Aseptic Packaging of Foods. Packaging of Microwavable Foods. Active and Intelligent Packaging. Modified Atmosphere Packaging. Packaging of Flesh Foods. Packaging of Horticultural Products. Packaging of Dairy Products. Packaging of Cereals, Snack Foods and Confectionery. Packaging of Beverages. Safety and Legislative Aspects of Packaging. Food Packaging and the Environment. Abbreviations, Acronyms and Symbols. Index.