Food and Beverage Packaging Technology

The major food and beverage packaging materials — glass, metal, plastic, paper and paperboard — increasingly compete with each other in the battle over which type of container is optimal for a given application. Increasingly, food and beverage product innovators need to consider which packaging materials — or combination of materials, systems, pack designs and processes — will best serve the market and enhance brand value with due consideration of the sustainability credentials of the product and its packaging. Now in a fully revised and updated second edition, the book provides a contemporary overview of the preservation and packaging of food and beverages. It focuses initially on the core issues of biodeterioration, product quality and shelf life, before discussing logistical packaging and the importance of integrating packaging with all the activities in a supply chain. Each of the main packaging materials is then examined in depth, alongside the techniques of active packaging and modified atmosphere packaging (MAP). This new edition also addresses environmental and sustainability concerns. A new chapter discusses bioplastics, which continue to establish niche markets in the packaging of food and beverage products.
The contributors are an authoritative team close to the latest developments in food and beverage packaging technologies. This book will provide a resource for those in and associated with the food and beverage industry who need to know about the packaging needs of the products. It will help those in the manufacture of food and beverage products to understand how their products packaging needs are met in manufacture, storage, distribution and retailing. It will be useful to those who create and manufacture packaging materials and packaging products, for packaging engineers and for students studying packaging technology, food science and all packaging–related subjects.

Spis treści:
Preface.
Contr ibutors.
1 Introduction (Richard Coles).
1.1 Introduction.
1.2 Packaging developments – an historical and future perspective.
1.3 Role of packaging for enhanced sustainability of food supply.
1.4 Definitions and functions of packaging.
1.5 Packaging strategy.
1.6 Packaging design and development.
1.7 Conclusion.
References.
Websites.
2 Food Biodeterioration and Methods of Preservation (Gary S. Tucker).
2.1 Introduction.
2.2 Agents of food biodeterioration.
2.3 Food preservation methods.
References.
3 Packaged Product Quality and Shelf Life (Helen Brown, James Williams and Mark Kirwan).
3.1 Introduction.
3.2 Factors affecting product quality and shelf life.
3.3 Chemical/biochemical processes.
3.4 Microbiological processes.
3.5 Physical and physico–chemical processes.
3.6 Migration from packaging to foods.
3.7 Conclusion.
References.
4 Logistical Packaging for Food Marketing Systems (Diana Twede and Bruce Harte).
4.1 Introduction.
4.2 Functions of logistical packaging.
4.3 Logistics’ activity–specific and integration issues.
4.4 Distribution performance testing.
4.5 Packaging materials and systems.
4.6 Conclusion.
References.
Further reading.
5 Metal Packaging (Bev Page, Mike Edwards and Nick May).
5.1 Overview of market for metal cans.
5.2 Container performance requirements.
5.3 Container designs.
5.4 Raw materials for can–making.
5.5 Can–making processes.
5.6 End–making processes.
5.7 Coatings, film laminates and inks.
5.8 Processing of food and drinks in metal packages.
5.9 Shelf life of canned foods.
5.10 Internal corrosion.
5.11 Stress corrosion cracking.
5.12 Environmental stress cracking corrosion of aluminium alloy beverage can ends.
5.13 Sulphur staining.
5.14 External corrosion.
5.15 Conclusion.
Refe rences.
Further reading.
6 Packaging of Food in Glass Containers (Peter Grayhurst and Patrick J. Girling).
6.1 Introduction.
6.2 Attributes of food packaged in glass containers.
6.3 Glass and glass container manufacture.
6.4 Closure selection.
6.5 Thermal processing of glass packaged foods.
6.6 Plastic sleeving and decorating possibilities.
6.7 Strength in theory and practice.
6.8 Glass pack design and specification.
6.9 Packing – due diligence in the use of glass containers.
6.10 Environmental profile.
6.11 Glass as a marketing tool.
References.
Further reading.
7 Plastics in Food Packaging (Mark J. Kirwan, Sarah Plant and John W. Strawbridge).
7.1 Introduction.
7.2 Manufacture of plastics packaging.
7.3 Types of plastic used in packaging.
7.4 Coating of plastic films – types and properties.
7.5 Secondary conversion techniques.
7.6 Printing.
7.7 Printing and labelling of rigid plastic containers.
7.8 Food contact and barrier properties.
7.9 Sealability and closure.
7.10 How to choose.
7.11 Retort pouch.
7.12 Environmental and waste management issues.
References.
Further reading.
Websites.
Appendices.
8 Paper and Paperboard Packaging (M.J. Kirwan).
8.1 Introduction.
8.2 Paper and paperboard – fibre sources and fibre separation (pulping).
8.3 Paper and paperboard manufacture.
8.4 Packaging papers and paperboards.
8.5 Properties of paper and paperboard.
8.6 Additional functional properties of paper and paperboard.
8.7 Design for paper and paperboard packaging.
8.8 Package types.
8.9 Systems.
8.10 Environmental profile.
8.11 Carbon footprint.
References.
Further reading.
Websites.
9 Active Packaging (B.P.F. Day and L. Potter).
9.1 Introduction.
9.2 Oxygen scavengers.
9.3 Carbon dioxide scavenger and emitters.
9.4 Ethylene scavengers.
9.5 E thanol emitters.
9.6 Moisture absorbers.
9.7 Flavour/odour absorbers.
9.8 Lactose and cholesterol removers.
9.9 Anti–oxidant release.
9.10 Temperature–controlled packaging.
9.11 Regulatory issues, consumer acceptability and equipment considerations.
9.12 Conclusion.
References.
10 Modified Atmosphere Packaging (Michael Mullan and Derek McDowel).
Section A: Map gases packaging materials and equipment.
10.A1 Introduction.
10.A1.1 Historical development.
10.A2 Gaseous environment.
10.A2.1 Gases used in MAP.
10.A2.2 Effect of the gaseous environment on the activity of bacteria, yeasts and moulds.
10.A2.3 Effect of the gaseous environment on the chemical biochemical and physical properties of foods.
10.A2.4 Physical spoilage.
10.A3 Packaging materials.
10.A3.1 Main plastics used in MAP.
10.A3.2 Selection of plastic packaging materials.
10.A4 Modified packaging atmosphere machines.
10.A4.1 Chamber machines.
10.A4.2 Snorkel machines.
10.A4.3 Form–fill–seal machines.
10.A4.4 Preformed trays.
10.A4.5 Modification of the pack atmosphere.
10.A4.6 Sealing.
10.A4.7 Cutting.
10.A4.8 Additional operations.
10.A5 Quality assurance of map.
10.A5.1 Heat seal integrity.
10.A5.2 Measurement of transmission rate and permeability in packaging films.
10.A5.3 Determination of headspace gas composition.
Section B: Main food types.
10.B1 Raw red meat.
10.B2 Raw poultry.
10.B3 Cooked, cured and processed meat products.
10.B4 Fish and fish products.
10.B5 Fruits and vegetables.
10.B6 Dairy products.
References.
11 Bioplastics (Jim Song, Martin Kay and Richard Coles).
11.1 Introduction.
11.2 Definitions.
11.3 Bioplastics and carbon.
11.4 Bioplastics – overview of material types.
11.5 Waste management options for bioplastics.
11.6 Bioplastics – challenges for a growing market.
11.7 Concl usion.
References.
Websites.
Index.
A colour plate section.

Nota biograficzna:
Richard Coles is a Consultant in Food Packaging, based in London, UK
Mark Kirwan is a Consultant and Lecturer in Packaging Technology, based in London, UK

Okładka tylna:
The major food and beverage packaging materials — glass, metal, plastic, paper and paperboard — increasingly compete with each other in the battle over which type of container is optimal for a given application. Increasingly, food and beverage product innovators need to consider which packaging materials — or combination of materials, systems, pack designs and processes — will best serve the market and enhance brand value with due consideration of the sustainability credentials of the product and its packaging. Now in a fully revised and updated second edition, the book provides a contemporary overview of the preservation and packaging of food and beverages. It focuses initially on the core issues of biodeterioration, product quality and shelf life, before discussing logistical packaging and the importance of integrating packaging with all the activities in a supply chain. Each of the main packaging materials is then examined in depth, alongside the techniques of active packaging and modified atmosphere packaging (MAP). This new edition also addresses environmental and sustainability concerns. A new chapter discusses bioplastics, which continue to establish niche markets in the packaging of food and beverage products.
The contributors are an authoritative team close to the latest developments in food and beverage packaging technologies. This book will provide a resource for those in and associated with the food and beverage industry who need to know about the packaging needs of the products. It will help those in the manufacture of food and beverage products to understand how their products packaging needs are met in manufactur e, storage, distribution and retailing. It will be useful to those who create and manufacture packaging materials and packaging products, for packaging engineers and for students studying packaging technology, food science and all packaging–related subjects.