Food packaging materials have traditionally been chosen to avoid unwanted interactions with the food. During the past two decades a wide variety of packaging materials have been devised or developed to interact with the food. These packaging materials, which are designed to perform some desired role other than to provide an inert barrier to outside influences, are termed 'active packaging'. The benefits of active packaging are based on both chemical and physical effects. Active packaging concepts have often been presented to the food industry with few supporting results of background research. This manner of introduction has led to substantial uncertainty by potential users because claims have sometimes been based on extrapolation from what little proven information is available. The forms of active packaging have been chosen to respond to various food properties which are often unrelated to one another. For instance many packaging requirements for post harvest horticultural produce are quite different from those for most processed foods. The object of this book is to introduce and consolidate information upon which active packaging concepts are based. Scientists, technologists, students and regulators will find here the basis of those active packaging materials, which are either commercial or proposed. The book should assist the inquirer to understand how other concepts might be applied or where they should be rejected.
Erscheinungsdatum: 25.09.2012

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zlib/Engineering/M. L. Rooney (auth.), M. L. Rooney (eds.)/Active Food Packaging_5925925.pdf

PdfCompressor 3.1.34

Springer-Science+Business Media, B.V

Springer-Verlag New York, LLC

Springer London, Limited

United States, United States of America

Springer Nature, New York, NY, 2012

Dordrecht, [Netherlands, 1995

Boston, MA, 1995

Sep 25, 2012

sm21949438

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Front Matter....Pages i-xi
Overview of active food packaging....Pages 1-37
Ethylene-removing packaging....Pages 38-54
Design of modified atmosphere packaging for fresh produce....Pages 55-73
Active packaging in polymer films....Pages 74-110
Edible films and coatings as active layers....Pages 111-142
Interactive packaging involving sachet technology....Pages 143-173
Enzymes as active packaging agents....Pages 174-192
The history of oxygen scavenger bottle closures....Pages 193-202
Commercial applications in North America....Pages 203-214
Time—temperature indicators....Pages 215-237
Safety considerations in active packaging....Pages 238-255
Back Matter....Pages 256-260

2020-08-30