A Handbook Of Food Packaging

This is the second edition of a successful title first published in 1983 and now therefore a decade out of date. The authors consider the development of the right package for a particular food in a particular market, from the point of view of the food technologist, the packaging engineer and those concerned with marketing. While the original format has been retained, the contents have been thoroughly revised to take account of the considerable advances made in recent years in the techniques of food processing, packaging and distribution. While efficient packaging is even more a necessity for every kind of food, whether fresh or processed, and is an essential link between the food producer and the consumer, the emphasis on its several functions has changed. Its basic function is to identify the product and ensure that it travels safely through the distribution system to the consumer. Packaging designed and constructed solely for this purpose adds little or nothing to the value of the product, merely preserving farm or processor freshness or preventing physical damage, and cost effectiveness is the sole criterion for success. If, however, the packaging facilitates the use of the product, is reusable or has an after-use, some extra value can be added to justify the extra cost and promote sales. Many examples of packaging providing such extra value can be cited over the last decade.

Packaging, Eco-Friendly Packaging For Exports, Export Packaging, Corrugated Board, Plastics, Bopp Films, Plastic Woven Sacks, Expanded Polystyrene, Fl Exible Packaging, Glass Containers, Aluminium Foil, Adhesive Tapes, Wooden Containers, Systems Packaging, Aseptic Packaging, Vacuum Packaging, Aerosol Packaging, Packaging Of Horticultural Crops, Meat Fish & Poultry, Dairy Products, Biscuits, Bread & Confectionery, Fruit Juices, Ready To Eat Foods, Pharmaceutical Products, Cosmetic, Soaps & Detergents, Fertilizers & Pesticides Industry, Handicrafts For Export, Packaging Of Textiles Etc. And Many More Etc.

"A Handbook on Food Packaging" deals with the basic ideas of packaging materials used, different methods of packaging and the technologies used in determining the quality and requirement of packaging materials. This is a compilation of information gathered from existing publications, books and latest informations from the net. The book starts with history, classification of materials and then introducing the package requirements for each class of food products. This book comprises of seven chapters starting with a brief introduction and history, followed with classification of materials, brief description on the characteristics of each material; their application and then moving to the package requirements of various food products and finally about the laws and regulations on food packaging. This is a brief and valid handbook highly suitable for the students, faculty and research workers engaged in the field of Food Processing, Food Science and Technology, Horticulture, Dairy Science, Agricultural Engineering and related fields as a ready reckoner for the reference on Food Packaging.

Food Packaging and Preservation, Volume 9 in the Handbook of Food Bioengineering series, explores recent approaches to preserving and prolonging safe use of food products while also maintaining the properties of fresh foods. This volume contains valuable information and novel ideas regarding recently investigated packaging techniques and their implications on food bioengineering. In addition, classical and modern packaging materials and the impact of materials science on the development of smart packaging approaches are discussed. This book is a one-stop-shop for anyone in the food industry seeking to understand how bioengineering can foster research and innovation. Presents cutting technologies and approaches utilized in current and future food preservation for both food and beverages Offers research methods for the creation of novel preservatives and packaging materials to improve the quality and lifespan of preserved foods Features techniques to ensure the safe use of foods for longer periods of time Provides solutions of antimicrobial films and coatings for food packaging applications to enhance food safety and quality

Frozen foods make up one of the biggest sectors in the food industry. Their popularity with consumers is due primarily to the variety they offer and their ability to retain a high standard of quality. Thorough and authoritative, the Handbook of Frozen Food Processing and Packaging provides the latest information on the art and science of cor

Because of the increasing pressure on both food safety and packaging/food waste, the topic is important both for academics, applied research, industry and also for environment protection. Different materials, such as glass, metals, paper and paperboards, and non-degradable and degradable polymers, with versatile properties, are attractive for potential uses in food packaging. Food packaging is the largest area of application within the food sector. Only the nanotechnology-enabled products in the food sector account for ~50% of the market value, with and the annual growth rate is 11.65%. Technological developments are also of great interest. In the food sector, nanotechnology is involved in packaging materials with extremely high gas barriers, antimicrobial properties, and also in nanoencapsulants for the delivery of nutrients, flavors, or aromas, antimicrobial, and antioxidant compounds. Applications of materials, including nanomaterials in packaging and food safety, are in forms of: edible films, polymer nanocomposites, as high barrier packaging materials, nanocoatings, surface biocides, silver nanoparticles as potent antimicrobial agents, nutrition and neutraceuticals, active/bioactive packaging, intelligent packaging, nanosensors and nanomaterial-based assays for the detection of food relevant analytes (gasses, small organic molecules and food-borne pathogens) and bioplastics.