Novel food packaging techniques:
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Cambridge
Woodhead [u.a.]
2003
|
| Ausgabe: | 1. publ. |
| Schriftenreihe: | Woodhead Publishing in food science and technology
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XVIII, 590 S. Ill., graph. Darst. |
| ISBN: | 1855736756 1855737027 0849317894 |
Internformat
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| 245 | 1 | 0 | |a Novel food packaging techniques |c Ed. by Raija Ahvenainen |
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Datensatz im Suchindex
| _version_ | 1804130120679555072 |
|---|---|
| adam_text | Titel: Novel food packaging techniques
Autor: Ahvenainen, Raija
Jahr: 2003
Contents
Contributor contact details ............................................. xiii
1 Introduction ...................................................... 1
R. Ahvenainen, VTT Biotechnology, Finland
Part I Types and roles of active and intelligent packaging ........ 3
2 Active and intelligent packaging: an introduction ............... 5
R. Ahvenainen, VTT Biotechnology, Finland
2.1 Introduction: the role of packaging in the food chain ........ 5
2.2 Active packaging techniques ................................. 6
2.3 Intelligent packaging techniques ............................. 11
2.4 Current use of novel packaging techniques .................. 12
2.5 Current research ............................................. 13
2.6 The legislative context ....................................... 13
2.7 Consumers and novel packaging ............................. 15
2.8 Future trends ................................................. 16
2.9 Sources of further information and advice ................... 18
2.10 References ................................................... 19
3 Oxygen, ethylene and other scavengers ........................... 22
L. Vermeiren, L. Heirlings, F. Devlieghere and J. Debevere,
Ghent University, Belgium ...........................................
3.1 Introduction .................................................. 22
3.2 Oxygen scavenging technology .............................. 22
3.3 Selecting the right type of oxygen scavenger ................ 25
vi Contents
3.4 Ethylene scavenging technology ............................. 34
3.5 Carbon dioxide and other scavengers ........................ 41
3.6 Future trends ................................................. 44
3.7 References ................................................... 45
4 Antimicrobial food packaging ...................................... 50
J.H. Han, The University of Manitoba, Canada
4.1 Introduction .................................................. 50
4.2 Antimicrobial agents ......................................... 52
4.3 Constructing an antimicrobial packaging system ............. 58
4.4 Factors affecting the effectiveness of antimicrobial
packaging .................................................... 60
4.5 Conclusion ................................................... 65
4.6 References ................................................... 65
5 Non-migratory bioactive polymers (NMBP) in food packaging .. 71
M. D. Steven and J. H. Hotchkiss, Cornell University, USA
5.1 Introduction .................................................. 71
5.2 Advantages of NMBP ........................................ 72
5.3 Current limitations ........................................... 77
5.4 Inherently bioactive synthetic polymers: types and
applications .................................................. 79
5.5 Polymers with immobilised bioactive compounds ............ 84
5.6 Applications of polymers with immobilised bioactive
compounds ................................................... 90
5.7 Future trends ................................................. 95
5.8 References ................................................... 95
6 Time-temperature indicators (TTIs) .............................. 103
P. S. Taoukis, National Technical University of Athens, Greece
and T. P. Labuza, University of Minnesota, USA
6.1 Introduction .................................................. 103
6.2 Defining and classifying TTIs ............................... 104
6.3 Requirements for TTIs ....................................... 106
6.4 The development of TTIs .................................... 106
6.5 Current TTI systems ......................................... 108
6.6 Maximising the effectiveness of TTIs ........................ Ill
6.7 Using TTIs to monitor shelf-life during distribution ......... 112
6.8 Using TTIs to optimise distribution and stock rotation ....... 116
6.9 Future trends ................................................. 121
6.10 References ................................................... 122
7 The use of freshness indicators in packaging ..................... 127
M. Smolander, VTT Biotechnology, Finland
7.1 Introduction .................................................. 127
Contents vii
7.2 Compounds indicating the quality of packaged food
products ...................................................... 128
7.3 Freshness indicators .......................................... 132
7.4 Pathogen indicators .......................................... 136
7.5 Other methods for spoilage detection ........................ 137
7.6 Future trends ................................................. 138
7.7 References ................................................... 139
8 Packaging-flavour interactions .................................... 144
J. P. H. Linssen, R. W. G. van Willige and M. Dekker,
Wageningen University, The Netherlands
8.1 Introduction .................................................. 144
8.2 Factors affecting flavour absorption .......................... 145
8.3 The role of the food matrix .................................. 149
8.4 The role of differing packaging materials .................... 153
8.5 Flavour modification and sensory quality .................... 156
8.6 Case study: packaging and lipid oxidation ................... 159
8.7 Modelling flavour absorption ................................ 160
8.8 Packaging-flavour interactions and active packaging ........ 164
8.9 References ................................................... 166
9 Moisture regulation ............................................... 172
T. Powers and W. J. Calvo, Multisorb Technologies, USA
9.1 Introduction .................................................. 172
9.2 Silica gel ..................................................... 173
9.3 Clay ......................................................... 174
9.4 Molecular sieve .............................................. 176
9.5 Humectant salts .............................................. 178
9.6 Irreversible adsorption ....................................... 179
9.7 Planning a moisture defense ................................. 180
9.8 Future trends ................................................. 185
Part II Developments in modified atmosphere packaging (MAP) . 187
10 Novel MAP applications for fresh-prepared produce ........... 189
B. P. F. Day, Food Science Australia
10.1 Introduction .................................................. 189
10.2 Novel MAP gases ............................................ 191
10.3 Testing novel MAP applications ............................. 193
10.4 Applying high O 2 MAP ...................................... 196
10.5 Futuretrends ................................................. 202
10.6 References ................................................... 204
10.7 Acknowledgements .......................................... 207
viii Contents
11 MAP, product safety and nutritional quality ................... 208
F. Devlieghere and J. Debevere, Ghent University, Belgium and
M. Gil CEBAS-CSIC, Spain
11.1 Introduction .................................................. 208
11.2 Carbon dioxide as an antimicrobial gas ...................... 208
11.3 The microbial safety of MAP: Clostridium botulinum
and Listeria monocytogenes .................................. 210
11.4 The microbial safety of MAP: Yersinia enterocolitica
and Aeromonas spp .......................................... 212
11.5 The effect of MAP on the nutritional quality of
non-respiring food products .................................. 215
11.6 The effect of MAP on the nutritional quality of
fresh fruits and vegetables: vitamin C and carotenoids ....... 215
11.7 The effect of MAP on the nutritional quality of fresh
fruits and vegetables: phenolic compounds and
glucosinolates ................................................ 219
11.8 References ................................................... 222
12 Reducing pathogen risks in MAP-prepared produce ........... 231
D. O Beirne and G. A. Francis, University of Limerick, Ireland
12.1 Introduction .................................................. 231
12.2 Measuring pathogen risks .................................... 232
12.3 Factors affecting pathogen survival .......................... 242
12.4 Improving MAP to reduce pathogen risks .................... 251
12.5 Future trends ................................................. 254
12.6 Sources of further information and advice ................... 256
12.7 References ................................................... 257
13 Detecting leaks in modified atmosphere packaging ............. 276
E. Hurme, VTT Biotechnology, Finland
13.1 Introduction .................................................. 276
13.2 Leakage, product safety and quality ......................... 276
13.3 Package leak detection during processing .................... 277
13.4 Package leak indicators during distribution .................. 279
13.5 Future trends ................................................. 282
13.6 References ................................................... 283
14 Combining MAP with other preservation techniques ........... 287
J. T. Rosnes, M. Sivertsvik and T. Skdra, NORCONSERV, Norway
14.1 Introduction .................................................. 287
14.2 Combining MAP with other preservative techniques ......... 288
14.3 Heat treatment and irradiation ............................... 293
14.4 Preservatives ................................................. 297
14.5 Other techniques ............................................. 299
14.6 Consumer attitudes ........................................... 301
Contents ix
14.7 Future trends ................................................. 302
14.8 Sources of further information and advice ................... 303
14.9 References ................................................... 304
15 Integrating MAP with new germiddal techniques .............. 312
J. Lucas, University of Liverpool, UK
15.1 Introduction .................................................. 312
15.2 Ultra violet radiation ......................................... 315
15.3 Ozone ...................................................... 321
15.4 Integration with MAP ........................................ 325
15.5 Future trends ................................................. 332
15.6 References ................................................... 336
16 Improving MAP through conceptual models .................... 337
M. L. A. T. M. Hertog, Katholieke Universiteit Leuven, Belgium
and N. H. Banks, Zespri Innovation Ltd, New Zealand
16.1 Introduction .................................................. 337
16.2 Conceptual models ........................................... 338
16.3 Mathematical models ........................................ 346
16.4 Dedicated MAP models ...................................... 351
16.5 Applying models to improve MAP .......................... 352
16.6 The risks and benefits of applying models ................... 354
16.7 Future trends ................................................. 356
16.8 Sources of further information and advice ................... 356
16.9 References ................................................... 357
Part III Novel packaging and particular products ................. 363
17 Active packaging in practice: meat .............................. 365
C. O. Gill, Agriculture and Agri-Food Canada
17.1 Introduction .................................................. 365
17.2 Control of product appearance ............................... 366
17.3 Control of flavour, texture and other characteristics ......... 368
17.4 Delaying microbial spoilage ................................. 369
17.5 The effects of temperature on storage life ................... 371
17.6 MAP technology for meat products .......................... 372
17.7 Controlled atmosphere packaging for meat products ......... 376
17.8 Future trends in active packaging for raw meats ............. 377
17.9 References ................................................... 379
18 Active packaging in practice: fish ............................... 384
M. Sivertsvik, NORCONSERV, Norway
18.1 Introduction .................................................. 384
18.2 The microbiology of fish products ........................... 385
x Contents
18.3 Active packaging: atmosphere modifiers ..................... 387
18.4 Active packaging: water control ............................. 390
18.5 Active packaging: antimicrobial and antioxidant applications 391
18.6 Active packaging: edible coatings and films ................. 392
18.7 Active packaging: taint removal ............................. 393
18.8 Intelligent packaging applications ............................ 394
18.9 Future trends ................................................. 395
18.10 References ................................................... 396
19 Active packaging and colour control: the case of meat ......... 401
M. Jakobsen and G. Bertelsen, The Royal Veterinary and
Agricultural University, Denmark
19.1 Introduction .................................................. 401
19.2 Packaging and storage factors affecting colour stability ...... 402
19.3 Modelling the impact of MAP ............................... 403
19.4 Pre- and post-slaughter factors ............................... 410
19.5 Future trends ................................................. 412
19.6 References ................................................... 414
20 Active packaging and colour control: the case of fruit
and vegetables ................................................... 416
F. Artes Calero, Technical University of Cartagena, Spain and
P. A. Gomez, National Institute for Agricultural Technology,
Argentina
20.1 Introduction .................................................. 416
20.2 Colour changes and stability in fruit and vegetables ......... 417
20.3 Colour measurement ......................................... 418
20.4 Processes of colour change .................................. 419
20.5 Colour stability and MAP .................................... 424
20.6 Combining low oxygen, high carbon dioxide and other gases 429
20.7 Future trends ................................................. 432
20.8 References ................................................... 432
Part IV General issues .............................................. 439
21 Optimizing packaging ............................................ 441
T. Lyijynen, E. Hurme and R. Ahvenainen, VTT Biotechnology, Finland
21.1 Introduction .................................................. 441
21.2 Issues in optimizing packaging .............................. 442
21.3 The VTT Precision Packaging Concept ...................... 444
21.4 Examples of food packaging optimization ................... 449
21.5 Conclusion: improving decision-making ..................... 458
Contents xi
22 Legislative issues relating to active and intelligent packaging .. 459
N. de Kruijf and R. Rijk, TNO Nutrition and Food Research,
The Netherlands
22.1 Introduction .................................................. 459
22.2 Initiatives to amend EU legislation: European project ....... 461
22.3 Initiatives to amend EU legislation: Nordic report ........... 468
22.4 Current EU legislation and recommendations for change ___ 468
22.5 Food contact materials ....................................... 470
22.6 Food additives ............................................... 478
22.7 Food flavouring .............................................. 482
22.8 Biocides and pesticides ...................................... 483
22.9 Food hygiene ................................................ 485
22.10 Food labelling, weight and volume control .................. 487
22.11 Product safety and waste ..................................... 489
22.12 References ................................................... 492
23 Recycling packaging materials .................................... 497
R. Franz and F. Welle, Fraunhofer Institute for Process
Engineering and Packaging, Germany
23.1 Introduction .................................................. 497
23.2 The recyclability of packaging plastics ...................... 498
23.3 Improving the recyclability of plastics packaging ............ 500
23.4 Testing the safety and quality of recycled material .......... 504
23.5 Using recycled plastics in packaging ......................... 509
23.6 Future trends ................................................. 513
23.7 Sources of further information and advice ................... 514
23.8 References ................................................... 515
24 Green plastics for food packaging ............................... 519
J. J. de Vlieger, TNO Industrial Technology, The Netherlands
24.1 Introduction: the problem of plastic packaging waste ........ 519
24.2 The range of biopolymers .................................... 520
24.3 Developing novel biodegradable materials ................... 524
24.4 Legislative issues ............................................ 526
24.5 Current applications .......................................... 529
24.6 Future trends ................................................. 533
24.7 References ................................................... 533
25 Integrating intelligent packaging, storage and distribution ..... 535
T. Jdrvi-Kddridinen, Association of Packaging Technology
and Research, Finland
25.1 Introduction: the supply chain for perishable foods .......... 535
25.2 The role of packaging in the supply chain ................... 538
25.3 Creating integrated packaging, storage and distribution:
alarm systems and TTIs ...................................... 540
xii Contents
25.4 Traceability: radio frequency identification .................. 542
25.5 Future trends ................................................. 545
25.6 Sources of further information and advice ................... 547
25.7 References ................................................... 548
26 Testing consumer responses to new packaging concepts ......... 550
L. Ldhteenmdki and A. Arvola, VTT Biotechnology, Finland
26.1 Introduction: new packaging techniques and the consumer .. 550
26.2 Special problems in testing responses to new packaging ..... 551
26.3 Methods for testing consumer responses ..................... 552
26.4 Consumer attitudes towards active and intelligent packaging 555
26.5 Consumers and the future of active and intelligent packaging 559
26.6 References ................................................... 562
27 MAP performance under dynamic conditions .................... 563
M. L. A. T. M. Hertog, Katholieke Universiteit Leuven, Belgium
21A Introduction .................................................. 563
27.2 MAP performance ........................................... 564
27.3 Temperature control and risks of MAP ...................... 566
27.4 The impact of dynamic temperature conditions on
MAP performance ........................................... 568
27.5 Maximising MAP performance .............................. 572
27.6 Future trends ................................................. 573
27.7 References ................................................... 574
Index ................................................................... 576
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| spelling | Novel food packaging techniques Ed. by Raija Ahvenainen 1. publ. Cambridge Woodhead [u.a.] 2003 XVIII, 590 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Woodhead Publishing in food science and technology Food Packaging Food Packaging Technological innovations Verpackungstechnik (DE-588)4187932-6 gnd rswk-swf Gentechnisch verändertes Lebensmittel (DE-588)4407736-1 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content Gentechnisch verändertes Lebensmittel (DE-588)4407736-1 s Verpackungstechnik (DE-588)4187932-6 s DE-604 Ahvenainen, Raija Sonstige oth HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=010411513&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Novel food packaging techniques Food Packaging Food Packaging Technological innovations Verpackungstechnik (DE-588)4187932-6 gnd Gentechnisch verändertes Lebensmittel (DE-588)4407736-1 gnd |
| subject_GND | (DE-588)4187932-6 (DE-588)4407736-1 (DE-588)4143413-4 |
| title | Novel food packaging techniques |
| title_auth | Novel food packaging techniques |
| title_exact_search | Novel food packaging techniques |
| title_full | Novel food packaging techniques Ed. by Raija Ahvenainen |
| title_fullStr | Novel food packaging techniques Ed. by Raija Ahvenainen |
| title_full_unstemmed | Novel food packaging techniques Ed. by Raija Ahvenainen |
| title_short | Novel food packaging techniques |
| title_sort | novel food packaging techniques |
| topic | Food Packaging Food Packaging Technological innovations Verpackungstechnik (DE-588)4187932-6 gnd Gentechnisch verändertes Lebensmittel (DE-588)4407736-1 gnd |
| topic_facet | Food Packaging Food Packaging Technological innovations Verpackungstechnik Gentechnisch verändertes Lebensmittel Aufsatzsammlung |
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