LEADER 05335nam 2200661Ia 450 001 9910130880903321 005 20210104163658.0 010 $a1-283-40790-6 010 $a9786613407900 010 $a1-4443-9216-6 010 $a1-4443-9218-2 035 $a(CKB)3460000000000062 035 $a(EBL)675208 035 $a(OCoLC)716205995 035 $a(SSID)ssj0000477031 035 $a(PQKBManifestationID)11335999 035 $a(PQKBTitleCode)TC0000477031 035 $a(PQKBWorkID)10480535 035 $a(PQKB)11776366 035 $a(MiAaPQ)EBC675208 035 $a(EXLCZ)993460000000000062 100 $a20100806d2011 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aFood and beverage packaging technology$b[electronic resource] /$fedited by Richard Coles, Mark Kirwan 205 $a2nd ed. 210 $aChichester, West Sussex ;$aAmes, Iowa $cWiley-Blackwell$d2011 215 $a1 online resource (350 p.) 300 $aDescription based upon print version of record. 311 $a1-4051-8910-X 320 $aIncludes bibliographical references and index. 327 $aFood and Beverage Packaging Technology; Contents; Preface; Contributors; 1 Introduction; 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; 1.6.1 The packaging design and development framework; 1.6.2 Packaging specifications and standards; 1.7 Conclusion; References; Websites; 2 Food Biodeterioration and Methods of Preservation; 2.1 Introduction; 2.2 Agents of food biodeterioration 327 $a2.2.1 Enzymes2.2.2 Microorganisms; 2.2.3 Non-enzymic biodeterioration; 2.3 Food preservation methods; 2.3.1 High temperatures; 2.3.2 Low temperatures; 2.3.3 Drying and water activity control; 2.3.4 Chemical preservation; 2.3.5 Fermentation; 2.3.6 Modifying the atmosphere; 2.3.7 Other techniques and developments; References; 3 Packaged Product Quality and Shelf Life; 3.1 Introduction; 3.2 Factors affecting product quality and shelf life; 3.3 Chemical/biochemical processes; 3.3.1 Oxidation; 3.3.2 Enzyme activity; 3.4 Microbiological processes 327 $a3.4.1 Examples where packaging is key to maintaining microbiological shelf life3.5 Physical and physico-chemical processes; 3.5.1 Physical damage; 3.5.2 Insect damage; 3.5.3 Moisture migration; 3.5.4 Barrier to odour pick-up; 3.5.5 Flavour scalping; 3.6 Migration from packaging to foods; 3.6.1 Migration from plastic packaging; 3.6.2 Migration from other packaging materials; 3.6.3 Factors affecting migration from food contact materials; 3.6.4 Packaging selection to avoid migration and packaging taints; 3.6.5 Methods for monitoring migration; 3.7 Conclusion; References 327 $a4 Logistical Packaging for Food Marketing Systems4.1 Introduction; 4.2 Functions of logistical packaging; 4.2.1 Protection; 4.2.2 Utility/productivity; 4.2.3 Communication; 4.3 Logistics' activity-specific and integration issues; 4.3.1 Packaging issues in food processing; 4.3.2 Transport issues; 4.3.3 Warehousing issues; 4.3.4 Retail customer service issues; 4.3.5 Waste issues; 4.3.6 Supply chain integration issues; 4.4 Distribution performance testing; 4.4.1 Shock and vibration testing; 4.4.2 Compression testing; 4.5 Packaging materials and systems; 4.5.1 Corrugated fibreboard boxes 327 $a4.5.2 Shrink bundles4.5.3 Reusable totes; 4.5.4 Unitisation; 4.6 Conclusion; References; Further reading; 5 Metal Packaging; 5.1 Overview of market for metal cans; 5.2 Container performance requirements; 5.3 Container designs; 5.4 Raw materials for can-making; 5.4.1 Steel; 5.4.2 Aluminium; 5.4.3 How steel and aluminium are used in metal packaging; 5.4.4 Sustainability - the infinite recycling loop of metal for packaging; 5.5 Can-making processes; 5.5.1 Three-piece welded cans; 5.5.2 Two-piece single drawn and multiple drawn (DRD) cans; 5.5.3 Two-piece drawn and wall ironed (DWI) cans 327 $a5.5.4 Two-piece impact extruded cans 330 $aNow in a fully revised and updated second edition, this volume provides a contemporary overview of food processing/packaging technologies. It acquaints the reader with food preservation processes, shelf life and logistical considerations, as well as packaging materials, machines and processes necessary for a wide range of packaging presentations. The new edition addresses environmental and sustainability concerns, and also examines applications of emerging technologies such as RFID and nanotechnology. It is directed at packaging technologists, those involved in the design and development of 606 $aFood$xPackaging 606 $aBeverages$xPackaging 606 $aFood$xPreservation 608 $aElectronic books. 615 0$aFood$xPackaging. 615 0$aBeverages$xPackaging. 615 0$aFood$xPreservation. 676 $a664.09 676 $a664/.09 701 $aKirwan$b Mark J$0282283 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910130880903321 996 $aFood and beverage packaging technology$92240825 997 $aUNINA