- Full Title : Food and Beverage Packaging Technology
- Autor: Mark J. Kirwan
- Print Length: 344 pages
- Publisher: Wiley-Blackwell; 2 edition
- Publication Date: April 25, 2011
- Language: English
- ISBN-10: 140518910X
- ISBN-13: 978-1405189101
- Download File Format | Size: pdf | 11,41 Mb
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Now 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 packaging, users of packaging in food companies and those who specify or purchase packaging.
- An up-to-date and comprehensive handbook on the most important sector of packaging technology
- Links methods of food preservation to the packaging requirements of the common types of food and the available food packages
- Covers all the key packaging materials – glass, plastics and paperboard
- Fully revised second edition now covers sustainability, nanotechnology and RFID
“This book will help those in industry who need to know about the packaging needs of the products and to understand how packaging needs are met in manufacture, storage, distribution and retailing.” (South African Food Science and Technology, 1 November 2013)
“On balance however, this is an excellent introductory book covering all the basic principles, and it achieves this goal very well.” (Food Science and Technology, 2012)
“To sum up, “Food and Beverage Packaging Technology” makes an excellent companion book for packaging professionals including specifiers and marketers: a reliable guide for anyone needing to find their way around a complex industry.” (Packaging Films, 2012)
From the Back Cover
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.