Overview

This text describes a field of packaging technology which is continuing to grow in importance. A global perspective is provided by an international team of authors, five of whom are from the USA, all of whom are acknowledged experts in the field. Coverage is of those packages designed to interact with the packaged food, or the contained atmosphere. The drive behind this field is the need to produce packages which reduce the requirement for food additives - which are perceived as harmful by consumers. Packaging and packaging machinery users and manufacturers should find this book a useful productivity tool, while food technologists, regulators and toxicologists should find it useful as as a reference source.

Full Product Details

Author:   M.L. Rooney
Publisher:   Chapman and Hall
Imprint:   Chapman and Hall
Edition:   1995 ed.
Dimensions:   Width: 15.50cm , Height: 1.90cm , Length: 23.50cm
Weight:   1.260kg
ISBN:  

9780751401912

ISBN 10:   0751401919
Pages:   260
Publication Date:   31 December 1995
Audience:   College/higher education ,  Professional and scholarly ,  Postgraduate, Research & Scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   In Print  
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Table of Contents

1 Overview of active food packaging.- 1.1 Active, intelligent and modified atmosphere packaging.- 1.2 Origins of active packaging.- 1.3 Literature review.- 1.4 Scope for application of active packaging.- 1.5 Physical and chemical principles applied.- 1.6 Implications for other packaging.- 1.7 Limitations of current approaches.- 1.8 Future potential.- 1.9 Regulatory considerations.- References.- 2 Ethylene-removing packaging.- 2.1 The chemistry of ethylene.- 2.2 Deleterious effects of ethylene.- 2.3 Interactions of ethylene and other gases.- 2.4 Ethylene sources in the environment.- 2.5 Commercial applications in packaging.- Acknowledgements.- References.- 3 Design of modified atmosphere packaging for fresh produce.- 3.1 Introduction.- 3.2 Literature review.- 3.3 Feasibility study.- 3.4 Respiration rates.- 3.5 Measurement of respiration rates.- 3.6 Model equations and package requirements.- 3.7 Polymeric films for MAP applications.- 3.8 Concluding remarks.- Nomenclature.- References.- 4Active packaging in polymer films.- 4.1 Introduction.- 4.2 Oxygen scavenging.- 4.3 Moisture control films.- 4.4 Removal of taints and food constituents.- 4.5 Ingredient release.- 4.6 Permeability modification.- 4.7 Current use commercially.- 4.8 Regulatory and environmental impacts.- References.- 5 Edible films and coatings as active layers.- 5.1 Introduction.- 5.2 Use of edible active layers to control water vapor transfer.- 5.3 Use of edible active layers to control gas exchange.- 5.4 Modification of surface conditions with edible active layers.- 5.5 Conclusion.- Acknowledgements.- References.- 6 Interactive packaging involving sachet technology.- 6.1 Introduction.- 6.2 Oxygen absorbents.- 6.3 Ethanol vapor.- 6.4 Conclusion.- References.- 7 Enzymes as active packaging agents.- 7.1 Enzymes.- 7.2 Potential roles of enzymes in active packaging.- 7.3 History.- 7.4 Oxygen removal.- 7.5 Antimicrobial effects.- 7.6 Time—temperature integrator—indicators.- 7.7 Lactose removal.- 7.8 Cholesterol removal.- References.- 8 The history of oxygen scavenger bottle closures.- 8.1 Background.- 8.2 Oxygen measurements.- 8.3 Oxygen scavenger liners.- 8.4 The effect of scavenging closures on beer flavor.- 8.5 The advantages of oxygen control bottles.- 8.6 The future of oxygen scavenging closures.- References.- 9 Commercial applications in North America.- 9.1 Packaging overview.- 9.2 Marketplace susceptors.- 9.3 Application of temperature indicator to microwaveable packaging.- 9.4 Active packaging — produce.- 9.5 Oxygen absorber food applications.- 9.6 Other applications.- References.- 10 Time—temperature indicators.- 10.1 Introduction.- 10.2 Indicator systems.- 10.3 Indicator application issues and consumer interests.- 10.4 Chemical indicators for thermal process validation.- 10.5 Conclusions.- References.- 11 Safety considerations in active packaging.- 11.1 Introduction.- 11.2 Packaging and food safety.- 11.3 Passive safety interactions.- 11.4 Active safety interactions.- 11.5 Conclusions.- References.

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