Tiêu đề Food and Beverage Packaging Technology by Richard Coles, Mark J. Kirwan (z-lib.org).pdf ✅

P1: SFK/UKS P2: SFK fm BLBK344-Coles January 21, 2011 7:24 Copyeditor’s Name: Sarvajeet 244mm×172mm Food and Beverage Packaging Technology Second Edition Edited by Richard Coles Food Packaging Specialist, London Mark Kirwan Consultant in Food Packaging, London A John Wiley & Sons, Ltd., Publication
P1: SFK/UKS P2: SFK fm BLBK344-Coles January 21, 2011 7:24 Copyeditor’s Name: Sarvajeet 244mm×172mm This edition first published 2011 C 2011 by Blackwell Publishing Ltd. First edition published 2003 C 2003 by Blackwell Publishing Ltd. Blackwell Publishing was acquired by John Wiley & Sons in February 2007. Blackwell’s publishing programme has been merged with Wiley’s global Scientific, Technical, and Medical business to form Wiley-Blackwell. Registered office John Wiley & Sons Ltd, The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK Editorial offices 9600 Garsington Road, Oxford, OX4 2DQ, UK The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK 2121 State Avenue, Ames, Iowa 50014-8300, USA For details of our global editorial offices, for customer services and for information about how to apply for permission to reuse the copyright material in this book please see our website at www.wiley.com/wiley-blackwell. The right of the authors to be identified as the authors of this work has been asserted in accordance with the Copyright, Designs and Patents Act 1988. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, except as permitted by the UK Copyright, Designs and Patents Act 1988, without the prior permission of the publisher. Wiley also publishes its books in a variety of electronic formats. Some content that appears in print may not be available in electronic books. Designations used by companies to distinguish their products are often claimed as trademarks. All brand names and product names used in this book are trade names, service marks, trademarks or registered trademarks of their respective owners. The publisher is not associated with any product or vendor mentioned in this book. This publication is designed to provide accurate and authoritative information in regard to the subject matter covered. It is sold on the understanding that the publisher is not engaged in rendering professional services. If professional advice or other expert assistance is required, the services of a competent professional should be sought. Library of Congress Cataloging-in-Publication Data Food and beverage packaging technology / edited by Richard Coles, Mark Kirwan. – 2nd ed. p. cm. Includes bibliographical references and index. ISBN 978-1-4051-8910-1 (hardcover : alk. paper) 1. Food–Packaging. 2. Beverages–Packaging. 3. Food–Preservation. I. Kirwan, Mark J. TP374.F638 2011 664 .09–dc22 2010031137 A catalogue record for this book is available from the British Library. This book is published in the following electronic formats: ePDF (9781444392166); Wiley Online Library (9781444392180); ePub (9781444392173) Set in 10/12 pt Times by AptaraR Inc., New Delhi, India 1 2011
P1: SFK/UKS P2: SFK fm BLBK344-Coles January 21, 2011 7:24 Copyeditor’s Name: Sarvajeet 244mm×172mm Contents Preface xiii Contributors xv 1 Introduction 1 Richard Coles 1.1 Introduction 1 1.2 Packaging developments – an historical and future perspective 3 1.3 Role of packaging for enhanced sustainability of food supply 5 1.4 Definitions and functions of packaging 9 1.5 Packaging strategy 10 1.6 Packaging design and development 10 1.6.1 The packaging design and development framework 13 1.6.2 Packaging specifications and standards 26 1.7 Conclusion 27 References 27 Websites 28 2 Food Biodeterioration and Methods of Preservation 31 Gary S. Tucker 2.1 Introduction 31 2.2 Agents of food biodeterioration 32 2.2.1 Enzymes 32 2.2.2 Microorganisms 33 2.2.3 Non-enzymic biodeterioration 38 2.3 Food preservation methods 38 2.3.1 High temperatures 39 2.3.2 Low temperatures 47 2.3.3 Drying and water activity control 49 2.3.4 Chemical preservation 51 2.3.5 Fermentation 53 2.3.6 Modifying the atmosphere 53 2.3.7 Other techniques and developments 54 References 57 3 Packaged Product Quality and Shelf Life 59 Helen Brown, James Williams and Mark Kirwan 3.1 Introduction 59 3.2 Factors affecting product quality and shelf life 62
P1: SFK/UKS P2: SFK fm BLBK344-Coles January 21, 2011 7:24 Copyeditor’s Name: Sarvajeet 244mm×172mm iv Contents 3.3 Chemical/biochemical processes 63 3.3.1 Oxidation 63 3.3.2 Enzyme activity 66 3.4 Microbiological processes 67 3.4.1 Examples where packaging is key to maintaining microbiological shelf life 68 3.5 Physical and physico-chemical processes 70 3.5.1 Physical damage 70 3.5.2 Insect damage 71 3.5.3 Moisture migration 71 3.5.4 Barrier to odour pick-up 73 3.5.5 Flavour scalping 73 3.6 Migration from packaging to foods 73 3.6.1 Migration from plastic packaging 74 3.6.2 Migration from other packaging materials 77 3.6.3 Factors affecting migration from food contact materials 78 3.6.4 Packaging selection to avoid migration and packaging taints 79 3.6.5 Methods for monitoring migration 79 3.7 Conclusion 81 References 81 4 Logistical Packaging for Food Marketing Systems 85 Diana Twede and Bruce Harte 4.1 Introduction 85 4.2 Functions of logistical packaging 86 4.2.1 Protection 86 4.2.2 Utility/productivity 87 4.2.3 Communication 88 4.3 Logistics’ activity-specific and integration issues 89 4.3.1 Packaging issues in food processing 89 4.3.2 Transport issues 90 4.3.3 Warehousing issues 93 4.3.4 Retail customer service issues 94 4.3.5 Waste issues 95 4.3.6 Supply chain integration issues 96 4.4 Distribution performance testing 97 4.4.1 Shock and vibration testing 97 4.4.2 Compression testing 98 4.5 Packaging materials and systems 99 4.5.1 Corrugated fibreboard boxes 99 4.5.2 Shrink bundles 101 4.5.3 Reusable totes 101 4.5.4 Unitisation 102 4.6 Conclusion 104 References 105 Further reading 105