Innovations in Food Packaging Food Science and Technology International 1st Edition by Jung Han ISBN 978-0123116321 0123116325

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Product details: 

ISBN 10:0123116325

ISBN 13: 978-0123116321

Author:  Jung H. Han
Innovations in Food Packaging addresses selective topics of functions of food packaging to modify the traditional notion of this process. This book is organized into five parts. Part I focuses on the fundamental theories covering physical chemistry background and quality preservation of foods. Parts II and III discuss active packaging research and development and modified atmosphere packaging of fresh produce, meats, and ready-to-eat products, respectively. Part IV talks about edible and biodegradable coatings and films, whereas Part V discusses commercialization aspects of packaging technologies. Each part is divided into chapters of subject review and detailed technical information. This text will benefit those who are interested in innovative technology of food packaging in general, and experienced field packaging specialists and graduate-level food scientists in particular. This book will be useful as a textbook not only for extension programs of food packaging development in food industry, but also for advanced graduate-level food packaging courses.

Table of contents: 

PART 1 Fundamental theories regarding the physical and chemical background and quality preservation of foods

1 New technologies in food packaging: overview.

Jung H. Han

Introduction

Developments in food processing and packaging

Food packaging technologies

New food-processing technologies

Future trends in food packaging.

References

2 Mass transfer of gas and solute through packaging materials

Jung H. Han and Martin G. Scanlon

Introduction

General theory

Diffusivity

Solubility/partitioning

Overall mass transfer of gases and solutes

Summary

References

3 Quality of packaged foods

Rakesh K. Singh and Nepal Singh

Introduction

Kinetics

Shelf life

Aseptic packaging

Conclusions

References

4 Surface chemistry of food, packaging and biopolymer materials..

Jung H. Han, Yachuan Zhang, and Roberto A. Buffo

Introduction

Principles of contact angle and surface energy

Techniques for measuring the contact angle

Applied research

Future trends

References

PART 2 Active packaging research and development

5 Introduction to active food packaging technologies

Michael L. Rooney

Introduction

Drivers for choice of active packaging

Forms of active packaging

History of active packaging

Impact on packaging materials and processes

Active packaging and the distribution chain

Regulatory environment

References

6 Antimicrobial packaging systems

Jung H. Han

Introduction

Food safety

Antimicrobial packaging

Antimicrobial agents

System design

Commercialization

References

7 Packaging containing natural antimicrobial or antioxidative agents

Dong Sun Lee

Introduction

Antimicrobial packaging

Antioxidative packaging

Future potential

References

8 Oxygen-scavenging packaging

Michael L. Rooney

Introduction

Reviews

History

Application to food and beverage packaging

Future opportunities

References

9 Intelligent packaging

Jung H. Han, Colin H. L. Ho and Evangelina T. Rodrigues

Introduction

Intelligent packaging applications and technologies

Consumer acceptance and legislative issues

Conclusions

Disclaimer

References

PART 3 Modified atmosphere packaging of fresh produce, meats, and ready-to-eat products

10 Introduction to modified atmosphere packaging

John D. Floros and Konstantinos I. Matsos

Introduction

Historical developments

Principles of MAP

MAP techniques

Advantages and disadvantages of MAP

Effect of MAP on shelf life

Effect of MAP on micro-organisms – safety issues

Effect of MAP on nutritional quality

Combination of MAP with other technologies

References

11 Internal modified atmospheres of coated fresh fruits and vegetables: understanding relative humidity effects.

Luis Cisneros-Zevallos and John M. Krochta

Introduction

Theoretical approach

Results and discussion

Conclusions

References

12 Modified atmosphere packaging of ready-to-eat foods.

Kevin C. Spencer

Introduction

Classical nitrogen MAP.

Argon MAP

Example experiments

Results

Conclusions

References

13 Preservative packaging for fresh meats, poultry, and fin fish

Alexander O. Gill and Colin O. Gill

Introduction

Preservation of meat appearance

Preservation or development of desirable eating qualities

Delay of microbial spoilage

Microbiological safety

Summary

References

14 Centralized packaging systems for meats

Roberto A. Buffo and Richard A. Holley

Introduction

Traditional meat distribution.

Centralized packaging systems

Individual packages

Applied research

Conclusions.

References

PART 4 Edible and biodegradable coatings and films

15 Edible films and coatings: a review

Jung H. Han and Aristippos Gennadios

Introduction

Historical and current uses of edible films and coatings

Film composition

Functions and advantages.

Scientific parameters.

Practical parameters for commercialization

Conclusions.

References

16 Agro-polymers for edible and biodegradable films: review of agricultural polymeric materials, physical and mechanical characteristics.

Stéphane Guilbert and Nathalie Gontard

Introduction

Agro-polymers

Processing

Properties and applications of edible and biodegradable films

Applications of agro-polymer based materials

Market opportunities

Conclusion

References

17 Edible films and coatings from plant origin proteins.

Roberto A. Buffo and Jung H. Han

Introduction

Zein films and coatings

Soy protein films

Wheat gluten films

Cottonseed protein films

Other protein films

Appendix

References

18 Edible films and coatings from animal-origin proteins

Monique Lacroix and Kay Cooksey

Introduction

Animal-origin proteins

Bioactive protein-based coatings and films

References

19 Edible films and coatings from starches

Zhiqiang Liu

Introduction

Starch fundamentals

Film formation

Mechanical properties

Oxygen and carbon dioxide barrier

Summary and conclusions

References

20 Edible films and coatings from non-starch polysaccharides

Monique Lacroix and Canh Le Tien

Introduction

Non-starch polysaccharides used for films and coatings

21 Applications of edible films and coatings

Carbohydrate chemistry

Conclusion

References

Lipid-based edible films and coatings

Jong Whan Rhim and Thomas H. Shellhammer

Introduction

Materials used in lipid-based films and coatings

Preparation

Physical properties

Influence of the RH differentials

Applications

Conclusions

References

22 Emulsion and bi-layer edible films

María B. Pérez-Gago and John M. Krochta

Introduction

Composite film formation

Properties of bi-layer films

Properties of emulsion films

Conclusions

References

23 Plasticizers in edible films and coatings

Rungsinee Sothornvit and John M. Krochta

Introduction

Definition and purpose of plasticizers

Types of plasticizing

Theories of plasticization.

Advantages and disadvantages of edible films and coatings

Properties of edible films and coatings

Polysaccharide-based films and coatings

Protein-based films and coatings

Challenges and opportunities

Conclusions

References

24 Sensory quality of foods associated with edible film and coating systems and shelf-life extension.

Yanyun Zhao and Mina McDaniel

Introduction

Sensory quality attributes associated with

Edible coatings to improve the quality and extend the

shelf life of foods case studies

Sensory evaluation of edible films, coatings and coated products

Edible films and coatings incorporating functional ingredients

Future research

References

PART 5 Commercial aspects of new packaging technologies

25 Commercial uses of active food packaging and modified atmosphere packaging systems

Aaron L. Brody

Introduction

Active packaging

Modified atmosphere packaging

Further reading.

26 US Food and Drug Administration approach to regulating intelligent and active packaging components

Yoon S. Song and Mark A. Hepp

Introduction

The food additive petition process

Food contact substance notifications

Special considerations for antimicrobial food additives

Other active or intelligent packaging materials

Conclusions

27 Packaging for non-thermal food processing

Seacheol Min and Q. Howard Zhang

Introduction

Non-thermal food processing

Plastic packaging materials

Packaging for non-thermal food processing

Future research.

References

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