Food and Beverage Packaging Technology

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

Auteur

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

Résumé
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

Contenu
Preface. Contributors.

1 Introduction (Richard Coles).

1.1 Introduction.

1.2 Packaging developments an historical and future perspective.

1.3 Role of packaging for enhanced sustainability of food supply.

1.4 Definitions and functions of packaging.

1.5 Packaging strategy.

1.6 Packaging design and development.

1.7 Conclusion.

References.

Websites.

2 Food Biodeterioration and Methods of Preservation (Gary S. Tucker).

2.1 Introduction.

2.2 Agents of food biodeterioration.

2.3 Food preservation methods.

References.

3 Packaged Product Quality and Shelf Life (Helen Brown, James Williams and Mark Kirwan).

3.1 Introduction.

3.2 Factors affecting product quality and shelf life.

3.3 Chemical/biochemical processes.

3.4 Microbiological processes.

3.5 Physical and physico-chemical processes.

3.6 Migration from packaging to foods.

3.7 Conclusion.

References.

4 Logistical Packaging for Food Marketing Systems (Diana Twede and Bruce Harte).

4.1 Introduction.

4.2 Functions of logistical packaging.

4.3 Logistics' activity-specific and integration issues.

4.4 Distribution performance testing.

4.5 Packaging materials and systems.

4.6 Conclusion.

References.

Further reading.

5 Metal Packaging (Bev Page, Mike Edwards and Nick May).

5.1 Overview of market for metal cans.

5.2 Container performance requirements.

5.3 Container designs.

5.4 Raw materials for can-making.

5.5 Can-making processes.

5.6 End-making processes.

5.7 Coatings, film laminates and inks.

5.8 Processing of food and drinks in metal packages.

5.9 Shelf life of canned foods.

5.10 Internal corrosion.

5.11 Stress corrosion cracking.

5.12 Environmental stress cracking corrosion of aluminium alloy beverage can ends.

5.13 Sulphur staining.

5.14 External corrosion.

5.15 Conclusion.

References.

Further reading.

6 Packaging of Food in Glass Containers (Peter Grayhurst and Patrick J. Girling).

6.1 Introduction.

6.2 Attributes of food packaged in glass containers.

6.3 Glass and glass container manufacture.

6.4 Closure selection.

6.5 Thermal processing of glass packaged foods.

6.6 Plastic sleeving and decorating possibilities.

6.7 Strength in theory and practice.

6.8 Glass pack design and specification.

6.9 Packing due diligence in the use of glass containers.

6.10 Environmental profile.

6.11 Glass as a marketing tool.

References.

Further reading.

7 Plastics in Food Packaging (Mark J. Kirwan, Sarah Plant and John W. Strawbridge).

7.1 Introduction.

7.2 Manufacture of plastics packaging.

7.3 Types of plastic used in packaging.

7.4 Coating of plastic films types and properties.

7.5 Secondary conversion techniques.

7.6 Printing.

7.7 Printing and labelling of rigid plastic containers.

7.8 Food contact and barrier properties.

7.9 Sealability and closure.

7.10 How to choose.

7.11 Retort pouch.

7.12 Environmental and waste management issues.

References.

Further reading.

Websites.

Appendices.

8 Paper and Paperboard Packaging (M.J. Kirwan).

8.1 Introduction.

8.2 Paper and paperboard fibre sources and fibre separation (pulping). 8.3 Paper and paperboard manufacture.&lt...