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This is the second edition of a successful title first published in 1983 and now therefore a decade out of date.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...
Main Authors: | , |
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Format: | eBook |
Language: | English |
Published: |
New York, NY
Springer US
1992, 1992
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Edition: | 2nd ed. 1992 |
Subjects: | |
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