Food packaging technology.

Author(s) : COLES R., MCDOWELL D., KIRWAN M. J.

Type of monograph: Book

Summary

This book in the Packaging Technology Series provides a contemporary overview of food processing/packaging technologies. It acquaints the reader with food preservation processes, shelf life and logistical considerations, and packaging materials, machines and processes necessary for a wide range of packaging presentations. Extract from the table of contents: food biodeterioration and methods of preservation (low temperature: freezing, chilling and cooling; irradiation; curing; smoking; modifying the atmosphere); packaged product quality and shelf life; logistical packaging for food marketing systems; metal cans (post-process can cooling, drying and labelling); packaging of food in glass containers (cold end treatment); plastics in food packaging (low temperature sealing coatings); paper and paperboard packaging; active packaging (temperature control packaging; food safety, consumer acceptability and regulatory issues); modified atmosphere packaging; main food types (raw red meat, raw poultry, cooked, cured and processed meat products, fish and fish products, fruits and vegetables, dairy products).

Details

Original title: Food packaging technology.
Record ID : 2005-0508
Languages: English
Publication: Blackwell - United states/United states
Publication date: 2003
ISBN: 1841272213
Source: Source: 368 p. (16 x 24); fig.; phot.; tabl.; ref.; index; GBP 99.50.
Document available for consultation in the library of the IIR headquarters only.

Indexing