Cover Image
Read Now

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This is the second edition of a successful title first published in 1983 and now therefore a decade out of date.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 c...

Full description

Bibliographic Details
Main Authors: Paine, Frank A., Paine, Heather Y. (Author)
Format: eBook
Language:English
Published: New York, NY Springer US 1992, 1992
Edition:2nd ed. 1992
Subjects:
Food—biotechnology
Food Science
Online Access:
Collection: Springer Book Archives -2004 - Collection details see MPG.ReNa
Table of Contents:
  • 1 Introduction to packaging
  • History
  • Definitions
  • The need for packaging
  • Designing successful packaging
  • Packaging materials selection and machinery considerations
  • The place of packaging within the marketing complex
  • Properties and forms of packaging materials
  • Food process classification
  • References
  • 2 Graphics and package design
  • Management’s role
  • Packaging and modern merchandising
  • Meeting customer and consumer needs
  • Beware the half truth and consider the alternative
  • Trends
  • Summary of consumer needs
  • The function of packaging graphics
  • The main printing processes
  • Factors affecting the choice of a printing process
  • References
  • 3 Notes on packaging materials
  • Paper-based packing
  • Plastics
  • Glass containers
  • Metal packaging: the basic materials
  • Natural materials
  • References
  • 4 Packaging machinery
  • Production and packaging line requirements
  • The property profile
  • Bottling
  • Canning operations
  • Guidelines for packers, distributors, retailers and consumers
  • Future trends
  • References
  • 10 Heat-processed foods (including irradiated foods, etc.)
  • Heat processing
  • High-barrier plastics packaging
  • Aseptic processing
  • Sous vide
  • Packaging for microwavable foods
  • Irradiation
  • Ultraviolet light
  • Ultrasonics
  • High pressure techniques
  • References
  • 11 Dried and moisture sensitive foods
  • Reduction of available water
  • Active packaging systems
  • References
  • 12 Other processed foods
  • Preservation by chemical means
  • Fermented foods
  • Fats and oils
  • References
  • 13 Juices, soft drinks and alcoholic beverages
  • Fruit juices and beverages
  • Beers and ales
  • Cider
  • Wine
  • Distilled spirits
  • References
  • 14 Developing packs for food
  • The product life cycle
  • Planning for change
  • Basic considerations for package development
  • Developing a domestic food packaging for an export market
  • References
  • 15 The economics of primary packaging
  • Cost comparisons
  • The economics of the glass primary package
  • The economics of cans and canning
  • The economics of cartons
  • The economics of packaging with flexible materials
  • References
  • 16 Using barrier materials efficiently
  • Transmission of gases and vapours through barrier materials
  • Pests
  • The compatibility of foods with their packaging
  • References
  • 17 Specification and quality control
  • What is quality?
  • Quality control
  • Measurement, the assessment of quality
  • Factors affecting quality in packaging
  • Quality assurance
  • References
  • Further reading
  • 18 Evaluation and testing of transport packages
  • Methods of evaluation
  • Journey hazards
  • The effect of environment on packages
  • Package test equipment
  • Methods of using tests
  • References
  • Appendices
  • Appendix 1 European packaging legislation
  • Appendix 2 USA legislation
  • Wrapping operations
  • Cartoning
  • Form, fill and seal machines
  • Labelling
  • Standard case sealing, wrap-around case sealing and tray erection
  • Organization of packing lines
  • Further reading
  • 5 Packaging for physical distribution
  • Fibreboard case performance
  • Unitizing methods
  • References
  • 6 Spoilage and deterioration indices
  • Biodeterioration
  • Abiotic spoilage
  • References
  • 7 Fresh and chilled foods: meat, poultry, fish, dairy products and eggs
  • Meat
  • Poultry
  • Fish and shellfish
  • Milk
  • Other dairy products
  • Dairy spreads
  • Eggs
  • Cream
  • Guidelines for packers, manufacturers, distributers and consumers
  • References
  • 8 Fresh fruits and vegetables (including herbs, spices and nuts)
  • Fruits and vegetables
  • Fresh herbs and spices
  • Nuts and seeds
  • References
  • 9 Frozen foods
  • Freezing
  • Frozen meat and poultry
  • Frozen fish
  • Frozen fruits and vegetables
  • Other frozen products

Similar Items