If all possible food packaging systems are listed and related to the materials from which they are made, it becomes clear that the key packaging materials – glass, metal, plastics and paperboard – are competing heavily with each other. There is a battle over which type of container is going into which application, and it is therefore necessary to consider which materials (or combination of materials) and processes will best serve the market and enhance brand value. This volume provides a contemporary overview of food processing/packaging technologies. It acquaints the reader with food preservation processes, shelf life and logistical considerations, and packaging materials, machines and processes necessary for a wide range of packaging presentations. 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. The book will also be of interest to manufacturers of packaging machinery. Adobe E-Book 368 pages March 2009 Important Information to Review Before Making This E-Book Purchase Before purchasing this Adobe e-book, please be sure you have met all software and system requirements, and that you understand any limits placed upon its use. Return Policy E-books are non-returnable and non-refundable. Reader Software for Adobe e-books and EPUB e-books e-Books are in a special format that must be viewed with a special file-reading program, Adobe Digital Editions, which can be downloaded for free at Adobe.com. You will need to install the software and activate it according to the instructions given in the application prior to downloading the e-Book. Adobe Reader is not compatible with these e-Books and the use of Digital Editions is required for newly purchased e-Books. PLEASE NOTE: Adobe has released an optional update to the Digital Editions reader. If you are prompted by the Digital Editions software, we recommend that you update your ADE Reader to Version 1.7.1.
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1. Introduction. Richard Coles, Packaging Consultancy and Training, Maidstone, Kent, UK. 2. Food biodeterioration and methods of preservation. Gary S. Tucker, Campden and Chorleywood Food Research Association, Chipping Campden, Gloucestershire, UK. 3. Packaged product quality and shelf life. Helen M. Brown and James Williams, Campden and Chorleywood Food Research Association, Chipping Campden, Gloucestershire, UK. 4. Logistical packaging for food marketing systems. Diana Twede and Bruce Harte, School of Packaging, Michigan State University, Michigan 48823, USA. 5. Metal cans. Bev Page, Packaging Consultant, Ravenshead, Nottingham, UK, Mike Edwards and Nick May, Campden and Chorleywood Food Research Association, Chipping Campden, Gloucestershire, UK. 6. Packaging of food in glass containers. Pat J. Girling, Consultant in Glass Packaging, Doncaster, UK. 7. Plastics in food packaging. Mark Kirwan, Consultant in Packaging Technology, Rickmansworth, Hertfordshire, UK and John Strawbridge, Consultant in Plastics Packaging, Welwyn, Hertfordshire, UK. 8. Paper and paperboard packaging. Mark Kirwan, Consultant in Packaging Technology, Rickmansworth, Hertfordshire, UK. 9. Active packaging. Brian P.F. Day, Food Science Australia, Werribee, Victoria, Australia. 10. Modified atmosphere packaging. Michael Mullan and Derek McDowell, Loughry College, Cookstown, County Tyrone, Northern Ireland. References . Index
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