Packaging for Nonthermal Processing of Food (eBook)
John Wiley & Sons (Verlag)
978-1-119-12686-7 (ISBN)
A comprehensive review of the many new developments in the growing food processing and packaging field
Revised and updated for the first time in a decade, this book discusses packaging implications for recent nonthermal processing technologies and mild food preservation such as high pressure processing, irradiation, pulsed electric fields, microwave sterilization, and other hurdle technologies. It reviews typical nonthermal processes, the characteristics of food products after nonthermal treatments, and packaging parameters to preserve the quality and enhance the safety of the products. In addition, the critical role played by packaging materials during the development of a new nonthermal processed product, and how the package is used to make the product attractive to consumers, is discussed.
Packaging for Nonthermal Processing of Food, Second Edition provides up to date assessments of consumer attitudes to nonthermal processes and novel packaging (both in the U.S. and Europe). It offers a brand new chapter covering smart packaging, including thermal, microbial, chemical, and light sensing biosensors, radio frequency identification systems, and self-heating and cooling packaging. There is also a new chapter providing an overview of packaging laws and regulations in the United States and Europe.
- Covers the packaging types required for all major nonthermal technologies, including high pressure processing, pulsed electric field, irradiation, ohmic heating, and others
- Features a brand new chapter on smart packaging, including biosensors (thermal-, microbial-, chemical- and light-sensing), radio frequency identification systems, and self-heating and cooling packaging
- Additional chapters look at the current regulatory scene in the U.S. and Europe, as well as consumer attitudes to these novel technologies
- Editors and contributors bring a valuable mix of industry and research experience
Packaging for Nonthermal Processing of Food, Second Edition offers many benefits to the food industry by providing practical information on the relationship between new processes and packaging materials, to academia as a source of fundamental knowledge about packaging science, and to regulatory agencies as an avenue for acquiring a deeper understanding of the packaging requirements for new processes.
Melvin A. Pascall, Ph.D., is a Professor at the Department of Food Science and Technology, Ohio State University, Columbus, OH, USA.
Jung H. Han, Ph.D., is Adjunct Associate Professor, Department of Food Science and Human Nutrition, University of Illinois at Urbana/Champaign, Urbana, IL, and Vice-President of R&D, Pulmuone Foods USA, Fullerton, CA, USA.
A comprehensive review of the many new developments in the growing food processing and packaging field Revised and updated for the first time in a decade, this book discusses packaging implications for recent nonthermal processing technologies and mild food preservation such as high pressure processing, irradiation, pulsed electric fields, microwave sterilization, and other hurdle technologies. It reviews typical nonthermal processes, the characteristics of food products after nonthermal treatments, and packaging parameters to preserve the quality and enhance the safety of the products. In addition, the critical role played by packaging materials during the development of a new nonthermal processed product, and how the package is used to make the product attractive to consumers, is discussed. Packaging for Nonthermal Processing of Food, Second Edition provides up to date assessments of consumer attitudes to nonthermal processes and novel packaging (both in the U.S. and Europe). It offers a brand new chapter covering smart packaging, including thermal, microbial, chemical, and light sensing biosensors, radio frequency identification systems, and self-heating and cooling packaging. There is also a new chapter providing an overview of packaging laws and regulations in the United States and Europe. Covers the packaging types required for all major nonthermal technologies, including high pressure processing, pulsed electric field, irradiation, ohmic heating, and others Features a brand new chapter on smart packaging, including biosensors (thermal-, microbial-, chemical- and light-sensing), radio frequency identification systems, and self-heating and cooling packaging Additional chapters look at the current regulatory scene in the U.S. and Europe, as well as consumer attitudes to these novel technologies Editors and contributors bring a valuable mix of industry and research experience Packaging for Nonthermal Processing of Food, Second Edition offers many benefits to the food industry by providing practical information on the relationship between new processes and packaging materials, to academia as a source of fundamental knowledge about packaging science, and to regulatory agencies as an avenue for acquiring a deeper understanding of the packaging requirements for new processes.
Melvin A. Pascall, Ph.D., is a Professor at the Department of Food Science and Technology, Ohio State University, Columbus, OH, USA. Jung H. Han, Ph.D., is Adjunct Associate Professor, Department of Food Science and Human Nutrition, University of Illinois at Urbana/Champaign, Urbana, IL, and Vice-President of R&D, Pulmuone Foods USA, Fullerton, CA, USA.
Title Page 5
Copyright Page 6
Contents 9
List of Contributors 11
Chapter 1 Packaging for nonthermal processing of food: Introduction 15
Nonthermal Processing 16
Factors to be Considered During Nonthermal Processing 18
Packaging for Nonthermal Processing 19
Consumer Preference of Packaging Design and Regulation of Nonthermal Processing 26
References 27
Chapter 2 Active packaging and nonthermal processing 29
Introduction 29
Active Packaging Systems 31
Oxygen Scavengers 31
Carbon Dioxide Scavengers/Emitters 34
Antioxidants 35
Ethylene Scavengers 35
Ethanol Emitters 36
Humidity/Moisture Absorbers and Regulators 36
Flavor/Odor Absorbers or Emitters 37
Temperature Control 38
Combining AP and NTP 38
Synergistic Effects of Combining AP and NTP Systems 41
High-pressure (HP) processing combined with antioxidants, acids, and ethanol releasers 41
Irradiation (IR) with Antioxidants 43
Ozonation with pH and temperature controllers 44
Pulsed Electric Field (PEF) with Gases Emitters/Absorbers 45
Other Combinations 46
Considerations for combining AP with NTP 47
Conclusions 50
References 50
Chapter 3 Antimicrobial packaging in combination with nonthermal processing 57
Introduction 57
Combination of PEFs with Antimicrobial Coated Bottle 59
Combination of HPP with Antimicrobial Film and Coating 62
Combination of Pulsed Light (PL) with Antimicrobial Coating 63
Combination of Gamma Irradiation with Antimicrobial Film 65
Combination Ultraviolet (UV) with Antimicrobial Coating 67
Combination of Ozonated Water Washing with Antimicrobial Coating 68
Ternary Combinations 70
Conclusions 73
References 74
Chapter 4 Atmosphere packaging for nonthermal processing of food: High CO2 package for fresh meat and produce 77
Introduction 77
High CO2 MAP Package 78
High CO2 Package for Raw Meat Products 80
High CO2 Package for Fresh Produce Products 83
Conclusions 93
References 94
Chapter 5 The use of biological agents in processing: Antimicrobials, fermentation, and antagonistic control 97
Introduction 97
Common Biological Agents Used in Food Processing 98
Bacteriocins 98
Nisin 99
Other Potent Bacteriocin Candidates as Bio-Preservatives 101
Bacteriophages 102
Antifungal Agents 104
References 106
Chapter 6 Packaging for high-pressure processing, irradiation, and pulsed electric field 109
Summary 109
Introduction to Packaging for HPP 112
How HPP Impacts the Food and the Packaging 114
Introduction to Food Irradiation 117
How Irradiation Impacts the Food and the Packaging 118
The Types of Packaging that are Suitable for HPP, Irradiation, and PEF 120
Factors that Must Be Considered When Applying HPP to Packaging 125
Effect of HPP on Glass, Metal, and Polymeric Packaging 126
Safety Considerations—Integrity, Migration from Polymeric Packaging 127
The Types of Packaging that are Suitable for Irradiation 129
The Types of Packaging that are Suitable for PEF 130
Conclusion 132
References 133
Chapter 7 Packaging for new and emerging food processing technology 135
Introduction 135
PEF Technology 136
Packaging Requirements for Foods Processed by PEF 139
PEF In-Package 140
Ozone (O3) Technology 142
Effects on Packaging Materials 144
Cold or Nonthermal Plasma Technology 147
Polymeric Materials for Food Packaging 148
Cold Plasma Applications In Food Packaging 149
Effect on Packaging Barrier Properties 153
Effect on Printing for Food Packaging 154
In-Package Plasma Technology 155
Pulsed light (PL) Technology 155
Characteristics of Packaging Materials for PL Treatment 157
Surface Sterilization of Packaging Materials 158
Sterilization Through Food Packaging Materials 160
References 161
Chapter 8 Packaging for foods treated by ionizing radiation: An update 173
Introduction 173
FDA Approval Processes for Packaging Treated with Ionizing Radiation 175
Approved Packaging Materials for Treatment with Ionizing Radiation 176
Effects of Ionizing Radiation on Packaging and Formation of Radiolysis Products (RPs) 177
Updated Review of RPs from Polymer Adjuvants 180
Monolayers and Multilayers with Simulants (During Irradiation) 196
Monolayers and Multilayers with Simulants (After Irradiation) 198
Plasticizers and Vinyl Chloride Polymers 199
Additives (Antioxidants) 200
Surveys of Retail Packaging 203
Modeling Exposure for Prepackaged Foods Treated with Ionizing Radiation 205
Conclusion 209
Acknowledgment 211
Acronyms 211
References 214
Chapter 9 Packaging technology for microwave sterilization 219
Introduction 219
Packaging for MW Sterilization 221
Current Development in High-Barrier Polymeric Packaging 224
Interaction Between MW Sterilization and Polymeric Packaging 226
Morphological Changes 227
Barrier Properties 227
Thermal Properties 228
Dielectric Properties 231
Interaction Between Packaging and Sterilized Food 232
Shelf Life 232
Chemical Migration 233
Summary and Future Development 234
Acknowledgment 234
References 235
Chapter 10 The influence of package design on consumer purchase intent 239
Trends Driving Food Packaging 240
Consumer Decision Making and Purchase Intent 243
Product Failures 246
Research on Consumer Packaging Preferences 247
Building an Evidence Base for Packaging Design 257
References 258
Chapter 11 Safety regulation of food packaging and food contact material in the European Union and the United States 265
Introduction 265
The Regulation of Food Contact Materials in the European Union 266
Overview of EU Legislation on Food Contact Materials 266
The EU Legislative Framework 267
Other EU Regulations on Food Contact Materials 269
The Role of Scientific Advisory Authorities 272
The Regulation of Food Contact Materials in the United States 273
Overview of the U.S. Legislation on Food Contact Materials 273
The U.S. Legislative Framework 273
FDA Acceptance of Food Contact Substances 279
The Roles of Scientific Advisory Panels 281
The U.S. States 281
Conclusion 281
References 283
Chapter 12 The forecast for intelligent packaging in the near future and the influence of nonthermal technologies on its performance 287
Introduction 287
Intelligent Packaging 289
Chromism and Food Packaging 290
Intelligent Packaging, Sensors, and Nonthermal Technologies 293
Quick Response and Barcodes 296
Radio Frequency Identification Devices 298
Nanoparticles and Intelligent Packaging 299
Concerns About Intelligent Packaging 301
References 303
Index 305
EULA 323
| Erscheint lt. Verlag | 19.2.2018 |
|---|---|
| Reihe/Serie | Institute of Food Technologists Series |
| Institute of Food Technologists Series | Institute of Food Technologists Series |
| Sprache | englisch |
| Themenwelt | Naturwissenschaften ► Biologie |
| Technik ► Lebensmitteltechnologie | |
| Wirtschaft ► Betriebswirtschaft / Management | |
| Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei | |
| Schlagworte | Food Packaging • Food Processing • Food Processing, Production & Manufacture • Food processing technology • Food Quality • Food Safety • food science • Food Science & Technology • Food Technology • guide to food packaging • guide to food processing • guide to packaging for nonthermal processing • Herstellung u. Verarbeitung von Lebensmitteln • Human nutrition • Lebensmittelforschung u. -technologie • Lebensmittel / Verpackung • light sensing biosensors for food packaging • microbial biosensors for food packaging • Microbiology, Food Safety & Security • Mikrobiologie u. Nahrungsmittelsicherheit • Nonthermal Food Processing • nonthermal processing • nonthermal processing technologies • Ohmic heating • Packaging for Nonthermal Processing of Food • packaging of high pressure processed food • preserving food • preserving food quality • radio frequency identification system for food packaging • Smart Packaging • thermal biosensors for food packaging |
| ISBN-10 | 1-119-12686-X / 111912686X |
| ISBN-13 | 978-1-119-12686-7 / 9781119126867 |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
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