LEADER 05336nam 2200625Ia 450 001 9910784645403321 005 20230927142047.0 010 $a1-280-63789-7 010 $a9786610637898 010 $a0-08-045517-4 035 $a(CKB)1000000000364319 035 $a(EBL)269916 035 $a(OCoLC)319883488 035 $a(SSID)ssj0000179568 035 $a(PQKBManifestationID)12065745 035 $a(PQKBTitleCode)TC0000179568 035 $a(PQKBWorkID)10140160 035 $a(PQKB)10685543 035 $a(MiAaPQ)EBC269916 035 $a(EXLCZ)991000000000364319 100 $a20050223d2005 fy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aInnovations in food packaging$b[electronic resource] /$fedited by Jung H. Han 210 $aSan Diego, Calif. $cElsevier Academic ;$aOxford $cElsevier Science [distributor]$d2005 215 $a1 online resource (532 p.) 225 1 $aFood science and technology international series 300 $aDescription based upon print version of record. 311 $a0-12-311632-5 320 $aIncludes bibliographical references and index. 327 $aCover; Innovations in Food Packaging; Contents; Contributors; Preface; PART 1 Fundamental theories regarding the physical and chemical background and quality preservation of foods; 1 New technologies in food packaging: overview; Introduction; Developments in food processing and packaging; Food packaging technologies; Extra active functions of packaging systems; Modified atmosphere packaging; Edible films and coatings; New food-processing technologies; Future trends in food packaging; References; 2 Mass transfer of gas and solute through packaging materials; Introduction; General theory 327 $aDiffusivitySolubility/partitioning; Henry's law and solubility; Convective mass transfer; Overall mass transfer of gases and solutes; Gaseous diffusivity and permeability; Solute mass transfer coefficient and overall permeability; Summary; References; 3 Quality of packaged foods; Introduction; Kinetics; Rates of deteriorative reactions; Zero-order reactions; First-order reactions; Shelf life; Shelf-life prediction; Storage conditions; Temperature; Equilibrium relative humidity; Gas atmosphere; Light; Aseptic packaging; Conclusions; References 327 $a4 Surface chemistry of food, packaging and biopolymer materialsIntroduction; Principles of contact angle and surface energy; Contact angle; Surface energy and spreading coefficient; Zisman equation and critical surface tension; McGuire's theory and equation; Neumann's equation; Harmonic mean method; Germain's method; Techniques for measuring the contact angle; Goniometry; Tensiometry; Applied research; Future trends; References; PART 2 Active packaging research and development; 5 Introduction to active food packaging technologies; Introduction; Drivers for choice of active packaging 327 $aEconomic advantageProcess engineering limitations; Time-dependent processes; Secondary effects; Environmental impacts; Enhanced convenience; Forms of active packaging; Localized effects; Whole package activity; Edible coatings; History of active packaging; Active packaging for processed foods and beverages; Oxygen scavenging; Carbon dioxide scavenging or release; Removal of odors and flavors; Active packaging for produce; Active packaging for fresh meat; Impact on packaging materials and processes; Material properties; Premature activity; Process adaptation 327 $aActive packaging and the distribution chainRegulatory environment; References; 6 Antimicrobial packaging systems; Introduction; Food safety; Spoilage of food products; Food-borne illness; Malicious tampering and bioterrorism; Antimicrobial packaging; Antimicrobial agents; Chemical antimicrobial agents; Natural antimicrobial agents; Probiotics; System design; Antimicrobial mechanisms; Microbiocidal; Microbiostatic; Functioning modes and volatility; Non-volatile migration; Volatile migration; Non-migration and absorption; Shapes and compositions of systems; Commercialization; Technical factors 327 $aCompatibility of process conditions and material characteristics 330 $aPackaging performs a number of functions in the containment, protection, shipment and selling of goods. Innovations in Food Packaging recognizes that food packaging is a fast-growing area that impacts upon the important areas of product shelf-life and food safety. Each chapter provides information on the scientific background, new material development and utilization, and case studies of the use of new system for perishable food products.Covers four major food packaging topics: * Theories in food packaging* Active packaging* Modified atmosphere packaging* Edible 410 0$aFood science and technology international series. 606 $aFood$xPackaging 606 $aFood$xPackaging$xTechnological innovations 615 0$aFood$xPackaging. 615 0$aFood$xPackaging$xTechnological innovations. 676 $a664 676 $a664.09 701 $aHan$b Jung H$0293435 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910784645403321 996 $aInnovations in food packaging$93722447 997 $aUNINA