Biaxially Oriented Polypropylene Film Having Improved Tear

Plastic Films, HDPE and Thermoset Plastics are now an accepted part of the industrial and domestic scenes but this growth has been comparatively recent. Plastic films are typically used for sealing food items in containers to keep them fresh over a longer period of time. Plastic wrap, typically sold on rolls in boxes with a cutting edge, clings to many smooth surfaces and can thus remain tight over the opening of a container without adhesive or other devices. The past several years have seen numerous plastic films developed for the packaging industry, the most used today being polyethylene. Cast polypropylene film, like polyethylene film is unoriented (not stretched), but it was found that an improved film could be obtained by orientation (stretching the cast in one or more directions). Biaxial orientation is the process whereby the continuous cast film or sheet of plastic is heated up to brings it to a temperature that makes it stretchable. BOPP film possesses superior tensile strength, flexibility, toughness, shrink ability, good barrier and optical characteristics. The use of polyethylene terephthalate film is increasing considerably in recent years in videos audio magnetic tapes, computer tapes, photo and X ray films, power capacitors, insulation tapes and metalling for artificial zari. High density polyethylene (HDPE) or polyethylene high density (PEHD) is a polyethylene thermoplastic made from petroleum. The major applications of HDPE are in the manufacturing of containers, pipes, house wares, toys, filament, woven sacks, film, wire and cable insulation. HDPE is lighter than water, and can be moulded, machined, and joined together using welding (difficult to glue). Thermoset, or thermosetting plastics are synthetic materials that strengthen during being heated, but cannot be successfully remolded or reheated after their initial heat forming. This is in contrast to thermoplastics, which soften when heated and harden and strengthen after cooling. Thermoplastics can be heated, shaped and cooled as often as necessary without causing a chemical change, while thermosetting plastics will burn when heated after the initial molding. Additionally, thermoplastics tend to be easier to mold than thermosetting plastics, which also take a longer time to produce (due to the time it takes to cure the heated material). Some of the astonishing fundamentals of the book are salient features of contemporary, technology and current research, three basic processes: advances, modern polyethylene, processes using high yield catalysts, solution polymerization processes, polyolefins, low density polyethylene, polyvinylidene chloride (PVDC), vinyl chloride/vinyl acetate copolymers, polyvinyl acetate, polyvinyl alcohol, physical and chemical properties, manufacturing methods, extrusion of film, slit die extrusion (flat film extrusion), comparison of blow and cast film processes, water cooled polypropylene film, calendaring, solvent, casting, casting of regenerated cellulose film, orientation of film, expanded films, plastics net from film, unsaturated polyester and vinyl ester resins, thermoset polyurethanes, guidelines and theories in compounding polyurethane elastomers, compounding for thermoset polyurethane elastomers, cellulose and cellulose derivatives, thermoplastic polymers etc. The present books offer an up to date overview of the processing of plastic films, HDPE and thermoset plastics. This book is suitable for entrepreneurs, researchers, professionals, technical institutions etc.

A comprehensive and accessible textbook, Food Packaging: Principles and Practice, Second Edition presents an integrated approach to understanding the principles underlying food packaging and their applications. Integrating concepts from chemistry, microbiology, and engineering, it continues in the fine tradition of its bestselling predecessor - and has been completely updated to include new, updated, and expanded content. The author divides the book's subject matter into five parts for ease-of-use. The first part addresses the manufacture, properties, and forms of packaging materials, placing emphasis on those properties that influence the quality and shelf life of food. The second part then details the various types of deteriorative reactions that foods undergo, examines the extrinsic factors controlling their reaction rates, and discusses specific factors influencing shelf life and the methodology used to estimate that shelf life. Chapters on the aseptic packaging of foods, active and intelligent packaging, modified atmosphere packaging, and microwavable food packaging are explored in the third part, while the fourth part describes packaging requirements of the major food groups. The final section examines the safety and legislative aspects of food packaging. The book also includes over 300 industry abbreviations, acronyms, and symbols, and an expansive index. What's New in the Second Edition: Includes five new chapters and diagrams that explain recent developments in packaging materials and processes Provides the latest information on new and active packaging technologies Presents new, updated, and expanded references Adhering to the highly organized format that made the first edition so straightforward and informative, this latest edition of Food Packaging: Principles and Practice presents students with the most essential and cutting-edge information available. The author maintains a website with more information.

Manley’s Technology of Biscuits, Crackers and Cookies is widely regarded as the standard work in its field. Part one covers management issues such as HACCP, quality control, process control and product development. Part two deals with the selection of raw materials and ingredients. The range and types of biscuits is covered in part three, while part four covers the main production processes and equipment, from bulk handling and metering of ingredients to packaging, storage and waste management. Eight expert authors have joined Duncan Manley in extensively updating and expanding the book, which is now some 25% longer than the previous edition. Part one now includes a new chapter on sustainability in the biscuit industry and the discussion of process and efficiency control is more detailed. In part two the information on wheat flour has been extensively revised to reflect recent developments and there are entirely new chapters on fats and oils and packaging materials. Photographs of the major types of biscuits now illustrate chapters in part three, which also includes a newly-composed chapter on the position of biscuits in nutrition. Finally, part four has been comprehensively reviewed and revised with the assistance of an author from a major machinery manufacturer. With its distinguished editor and team of expert contributors this new edition consolidates the position of Manley’s Technology of Biscuits, Crackers and Cookies as the standard reference work in the industry. Widely regarded as the standard work in its field Covers management issues such as HACCP, quality control, process control and product development Deals with the selection of raw materials and ingredients

The value of the groceries purchases in the USA is over $500 billion annually, most of which is accounted for by packaged foods. Plastic packaging of foods is not only ubiquitous in developed economies, but increasingly commonplace in the developing world, where plastic packaging is instrumental in decreasing the proportion of the food supply lost to spoilage. This new handbook is a combination of new material and updated chapters, chosen by Dr. Sina Ebnesajjad, from recently published books on this subject. Plastic Films in Food Packaging offers a practical handbook for engineers, scientists and managers working in the food packaging industry, providing a tailor-made package of science and engineering fundamentals, best practice techniques and guidance on new and emerging technologies. By covering materials, design, packaging processes, machinery and waste management together in one book, the authors enable the reader to take a lifecycle approach to food packaging. The Handbook addresses questions related to film grades, types of packages for different types of foods, packaging technologies, machinery and waste management. Additionally the book provides a review of new and emerging technologies. Two chapters cover the development of barrier films for food packaging and the regulatory and safety aspects of food packaging. Essential information and practical guidance for engineers and scientists working at all stages of the food packaging lifecycle: from design through manufacture to recycling Includes key published material on plastic films in food packaging, updated specifically for this Handbook, and new material on the regulatory framework and safety aspects Coverage of materials and applications together in one handbook enables engineers and scientists to make informed design and manufacturing decisions