Food packaging science and technology:
Gespeichert in:
| Hauptverfasser: | , , |
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| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Boca Raton, Fla. [u.a.]
CRC Press
2008
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| Schriftenreihe: | Food science and technology
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| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XXIV, 631 S. Ill., graph. Darst. |
| ISBN: | 9780824727796 0824727797 |
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| 245 | 1 | 0 | |a Food packaging science and technology |c Dong Sun Lee ; Kit L. Yam ; Luciano Piergiovanni |
| 264 | 1 | |a Boca Raton, Fla. [u.a.] |b CRC Press |c 2008 | |
| 300 | |a XXIV, 631 S. |b Ill., graph. Darst. | ||
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| 650 | 7 | |a Tecnología de alimentos |2 lemb | |
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| 700 | 1 | |a Piergiovanni, Luciano |e Verfasser |4 aut | |
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Datensatz im Suchindex
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| adam_text | Titel: Food packaging science and technology
Autor: Lee, Dong Sun
Jahr: 2008
Table of Contents
Chapter 1: Overview of Food Packaging Systems.......................1
1.1 Introduction.....................................................................................................1
1.2 Science and Technology of Food Packaging...................................................2
1.2.1 Food Packaging Science.......................................................................3
1.2.2 Food Packaging Technology................................................................3
1.3 Socioeconomic Needs.....................................................................................4
1.4 Packaging Functions........................................................................................5
1.5 Packaging Environments.................................................................................6
1.6 Food Packaging Systems.................................................................................7
1.6.1 Levels of Packaging.............................................................................7
1.6.2 Package Forms.....................................................................................8
1.6.3 Primary Food Packaging System..........................................................8
1.7 Tables for Analyzing Food Packaging Systems..............................................9
1.7.1 Functions/Socioeconomics Table.........................................................9
1.7.2 Functions/Technologies Table............................................................10
1.7.3 Functions/Environments Table...........................................................11
1.8 Food Package Development..........................................................................13
Discussion Questions and Problems......................................................................14
Bibliography..........................................................................................................15
Part One: Packaging Material Science
Chapter 2: Chemical Structures and Properties of Packaging
Materials............................................................................19
2.1 Introduction...................................................................................................19
2.2 Chemical Constituents...................................................................................20
2.3 Chemical Bonding.........................................................................................21
2.3.1 Ionic Bonding.....................................................................................21
2.3.2 Metallic Bonds...................................................................................23
2.3.3 Covalent Bond Model........................................................................25
2.4 Intermolecular Forces....................................................................................27
2.4.1 Ion-Dipole Forces...............................................................................28
2.4.2 Dipole-Dipole Forces.........................................................................29
2.4.3 Hydrogen Bonding.............................................................................29
2.4.4 Dispersion Forces...............................................................................30
2.4.5 Consequences of Intermolecular Interaction: Cohesion, Adhesion,
and Surface Tension......................................................................................30
2.5 Spatial Arrangements....................................................................................32
2.5.1 Tacricity..............................................................................................32
2.5.2 Crystalline vs. Amorphous State........................................................34
2.6 Chemical Reactivity and Susceptibility of Packaging...................................35
2.6.1 Oxidation............................................................................................36
2.6.2 Biodegradation and Biodeterioration..................................................38
2.6.3 Chemical Resistance, Etching, and Weathering.................................40
Discussion Questions and Problems......................................................................41
Bibliography..........................................................................................................41
Chapter 3: Physical Properties of Packaging Materials............43
3.1 Introduction...................................................................................................43
3.2 Thermal Properties........................................................................................44
3.2.1 Thermal Conductivity (k)...................................................................45
3.2.2 Heat Capacity (Cp).............................................................................46
3.2.3 Thermal Expansion (linear and volumetric).......................................47
3.2.4 Tolerable Thermal Range...................................................................48
3.2.5 Transition Temperatures (Tm, Tg).....................................................48
3.2.6 Heat of Combustion (Qc)...................................................................50
3.3 Electromagnetic Properties............................................................................51
3.3.1 Refractive Index (n)............................................................................52
3.3.2 Transparency (%T).............................................................................53
3.3.3 Transmittance/Absorption Spectra in UV, VIS, and IR.....................55
3.3.4 Haze....................................................................................................58
3.3.5 Gloss...................................................................................................59
3.3.6 Behavior to Ionizing Radiations.........................................................60
3.3.7 Behavior to Microwaves....................................................................62
3.4 Mechanical Properties...................................................................................63
3.4.1 Density and Related Properties..........................................................63
3.4.2 Coefficient of Friction........................................................................64
3.4.3 Strength Properties: Tensile, Tear, Burst, and Creep.........................66
3.4.4 Response to Dynamic Stresses: Impact Resistance and Cushioning•• 72
Discussion Questions and Problems......................................................................75
Bibliography..........................................................................................................76
Chapter 4: Permeation of Gas and Vapor...............................79
4.1 Introduction...................................................................................................79
4.2 Basic Concepts of Permeation.......................................................................80
4.2.1 Mechanism of Gas Transport through Permeation.............................81
4.2.2 Diffusion of Permeant........................................................................82
4.2.3 Adsorption and Desorption of Permeant............................................82
4.3 Theoretical Analysis of Permeation...............................................................83
4.3.1 Mass Balance Analysis.......................................................................83
4.3.2 Concentration Profile within Film at Steady State.............................85
4.3.3 Derivation of Permeation Rate Equation............................................85
4.3.4 Physical Meanings of Permeation Rate Equation...............................86
4.4 Terminology and Units for Permeation.........................................................89
vi
4.4.1 Transmission Rate..............................................................................90
4.4.2 Permeance..........................................................................................91
4.4.3 Permeability.......................................................................................91
4.5 Permeability of Food Packaging Polymers....................................................92
4.6 Factors Governing Permeation......................................................................96
4.6.1 Nature of Polymer..............................................................................96
4.6.2 Nature of Permeant.............................................................................97
4.6.3 Ambient Environment........................................................................97
4.7 Measurements for Permeation Properties......................................................98
4.7.1 Basic Design Principles......................................................................98
4.7.2 Isostatic Method.................................................................................99
4.7.3 Quasi-lsostatic Method.....................................................................100
4.7.4 Measuring Permeation Rate of Finished Packages...........................101
4.7.5 Another Method for Estimating Permeation of Plastic Containers •• 102
4.7.6 Gravimetric Method.........................................................................104
4.8 Gas Transport through Leaks......................................................................105
Discussion Questions and Problems....................................................................106
Bibliography........................................................................................................108
Chapter 5: Migration and Food-Package Interactions.............109
5.1 Introduction.................................................................................................109
5.2 Phenomenal Description of Migration Process...........................................110
5.2.1 Phenomenal Description of Migration Process................................111
5.2.2 Kinetic and Thermodynamic Approach...........................................114
5.3 Migration Issues in Food Packaging............................................................116
5.3.1 Chemicals from Plastics...................................................................117
5.3.2 Recycled Plastics..............................................................................117
5.3.3 Microwave Susceptor.......................................................................120
5.4 Flavor Scalping and Sorprion......................................................................121
5.5 Migration Testing........................................................................................122
5.5.1 General Principles............................................................................123
5.5.2 Food Simulants.................................................................................124
5.5.3 Analytical Techniques......................................................................124
5.6 Predictive Migration Models.......................................................................125
5.6.1 Models for Simplified Systems........................................................125
5.6.2 Estimation of Diffusion Coefficient and Partition Coefficient.........128
5.6.3 Modeling for Worst Case Scenario..................................................130
5.7 Regulatory Considerations..........................................................................132
5.7.1 Commons and Differences between Regulations.............................133
5.7.2 Sensory Tainting..............................................................................136
Discussion Questions and Problems....................................................................137
Bibliography........................................................................................................138
vii
Chapter 6: Food Packaging Polymers.......................................141
6.1 Basic Concepts of Polymers........................................................................142
6.1.1 Chemical Structure...........................................................................142
6.1.2 Molecular Shape...............................................................................143
6.1.3 Thermoplastics versus Thermosets...................................................144
6.1.4 Homopolymers versus Copolytners.................................................144
6.1.5 Polymer Blends..................................................•.............................145
6.2 Polymerization Reactions............................................................................145
6.2.1 Addition Polymerization..................................................................145
6.2.2 Condensation Polymerization...........................................................146
6.3 Plastics versus Polymers..............................................................................147
6.3.1 Production of Polymers and Plastic Resins......................................147
6.3.2 Advantages and Disadvantages of Plastics.......................................148
6.4 Composition/Processing/Morphology/Properties Relationships.................148
6.5 Characteristics of Packaging Polymers.......................................................149
6.5.1 Molecular Weight............................................•................................149
6.5.2 Chain Entanglement.........................................................................151
6.5.3 Summation of Intermolecular Forces between Polymer Chains.......151
6.5.4 Polymer Morphology.......................................................................152
6.6 Food Packaging Polymers...........................................................................154
6.6.1 Polyethylene (PE).............................................................................155
6.6.2 Polypropylene (PP)..........................................................................157
6.6.3 Polystyrene (PS)...............................................................................157
6.6.4 Poryvinyl Chloride (PVC)................................................................158
6.6.5 Polyethylene Terephthalate (PET)...................................................158
6.6.6 Poh/vinylidene Chloride (PVDC).....................................................159
6.6.7 Ethylene Vinyl Alcohol Copolymer (EVOH)..................................160
6.6.8 Ionomer............................................................................................160
6.6.9 Ethylene Vinyl Acetate (EVA) Copolymer......................................161
6.6.10 Poly amides (Nylons)........................................................................162
6.6.11 Polycarbonate (PC)...................................................................•......162
6.6.12 Edible Coatings and Films...............................................................163
6.6.13 Recycling Symbols...........................................................................163
6.7 Polymer Processing.....................................................................................163
6.7.1 Extrusion..........................................................................................164
6.7.2 Coextrusion......................................................................................164
6.7.3 Cast Film Extrusion..........................................................................165
6.7.4 Blown Film Extrusion......................................................................166
6.7.5 Injection Molding.............................................................................168
6.7.6 Blow Molding..................................................................................168
6.7.7 Extrusion Coating.............•,...............................................................171
6.7.8 Extrusion Lamination.......................................................................172
6.7.9 Adhesive Lamination.......................................................................173
6.7.10 Thermoforming................................................................................174
viii
6.7.11 Vacuum Metallization......................................................................174
Discussion Questions and Problems....................................................................175
Bibliography........................................................................................................176
Chapter 7: Glass Packaging.......................................................177
7.1 Introduction.................................................................................................177
7.2 Chemical Structure......................................................................................178
7.3 Glass Properties...........................................................................................180
7.3.1 Mechanical Property.........................................................................180
7.3.2 Thermal Property..............................................................................182
7.3.3 Electromagnetic Property.................................................................183
7.3.4 Chemical Inertness...........................................................................184
7.4 Glass Containers Manufacturing.................................................................185
7.4.1 Glass Making....................................................................................185
7.4.2 Container Manufacturing.................................................................188
7.4.3 Post Blowing Operations..................................................................189
7.5 Glass Container Strengthening Treatments.................................................192
7.6 Use of Glass Containers in Food Packaging................................................193
7.7 Other Ceramic Containers...........................................................................194
Discussion Questions and Problems....................................................................195
Bibliography........................................................................................................195
Chapter 8: Metal Packaging.......................................................197
8.1 Introduction.................................................................................................197
8.2 Aluminum....................................................................................................198
8.2.1 Aluminum Foil.................................................................................201
8.3 Coated Steels...............................................................................................203
8.3.1 Tinplate............................................................................................204
8.3.2 Tin Free Steels..................................................................................207
8.3.3 Polymer Coated Steels......................................................................208
8.4 Stainless Steel..............................................................................................209
8.5 Metal Corrosion...........................................................................................210
8.5.1 Basic Corrosion Theory....................................................................210
8.5.2 Corrosion of Tinplate.......................................................................215
8.5.3 Corrosion of TFS..............................................................................218
8.5.4 Corrosion of Aluminum...................................................................218
8.5.5 Corrosion of Stainless Steel.............................................................218
8.5.6 Microbiologically Induced Corrosion..............................................219
8.6 Metal Container Manufacturing..................................................................220
8.6.1 Three-piece Can...............................................................................221
8.6.2 Two-piece Can - D I.......................................................................224
8.6.3 Two-piece Can - DRD......................................................................225
8.6.4 Can Ends..........................................................................................226
8.6.5 Double Seaming...............................................................................228
ix
8.6.6 Kegs and Drums...............................................................................229
8.6.7 Trays.................................................................................................230
8.6.8 Collapsible Tubes and Aerosol Containers......................................230
8.7 Protective Lacquers.....................................................................................232
8.7.1 Types of Coatings.............................................................................232
8.7.2 Methods of Coating Application......................................................236
8.8 Recent Developments and Trends...............................................................237
Discussion Questions and Problems....................................................................238
Bibliography........................................................................................................239
Chapter 9: Cellulosic Packaging................................................243
9.1 Introduction.................................................................................................243
9.2 Cellulose Fiber-Morphology.......................................................................245
9.3 Cellulose Fiber-Chemistry...........................................................................247
9.3.1 Lignin...............................................................................................247
9.3.2 Hemicelluloses.................................................................................247
9.3.3 Cellulose...........................................................................................249
9.4 Paper and Paperboard Production................................................................251
9.4.1 Pulping Technology.........................................................................251
9.4.2 Papermaking.....................................................................................253
9.4.3 Converting and Special Paper Products............................................257
9.5 Paper Bags and Wrappings..........................................................................259
9.6 Corrugated Board and Boxes.......................................................................261
9.7 Folding Cartons and Set-up Boxes..............................................................264
9.8 Composite Cans and Fiber Drums...............................................................266
9.9 Cartons for Liquids......................................................................................267
9.10 Molded Cellulose........................................................................................270
9.11 Cellophane...................................................................................................270
9.12 Other Quasi Cellulosic Materials................................................................272
9.12.1 Wood................................................................................................272
9.12.2 Cork..................................................................................................273
9.12.3 Nonwovens.......................................................................................273
Discussion Questions and Problems....................................................................274
Bibliography........................................................................................................274
Part Two: Packaging Technologies
Chapter 10: End-of-Line Operations....;.....................................279
10.1 Introduction.................................................................................................279
10.2 Printing........................................................................................................279
10.2.1 Image Printed...................................................................................280
10.2.2 Conventional Printing Methods........................................................281
10.2.3 Digital and Novel Printing Methods.................................................288
10.3 Label and Labeling......................................................................................291
10.3.1 Label Types and Materials...............................................................292
10.3.2 Labeling Process..............................................................................294
10.4 Coding.........................................................................................................296
10.4.1 Code Imprinting...............................................................................296
10.4.2 Bar Code...........................................................................................297
10.5 Sealing of Plastic Surfaces..........................................................................301
10.5.1 Heat Sealing.....................................................................................301
10.5.2 Cold Seal...........................................................................................307
10.5.3 Seal Strength Test.............................................................................308
10.6 Case Study: Finding Sealing Conditions for an LLDPE Film.....................309
Discussion Questions and Problems....................................................................311
Bibliography........................................................................................................312
Chapter 11: Food Packaging Operations and Technology.....313
11.1 Food Packaging Line...................................................................................313
11.2 Filling of Liquid and Wet Food Products....................................................317
11.2.1 Filling to Predetermined Level.........................................................318
11.2.2 Filling to Predetermined Volume.....................................................321
11.3 Filling of Dry Solid Foods...........................................................................322
11.3.1 Filling by Count...............................................................................323
11.3.2 Filling by Volume............................................................................324
11.3.3 Filling by Weight.............................................................................326
11.4 Closure and Closing Operation....................................................................327
11.4.1 Closures............................................................................................327
11.4.2 Closing Operation............................................................................333
11.4.3 Package Integrity Testing.................................................................333
11.5 Methods of Wrapping and Bagging.............................................................336
11.5.1 Wrapping..........................................................................................336
11.5.2 Bagging............................................................................................337
11.6 Form-Fill-Seal.............................................................................................339
11.6.1 Vertical Form-Fill-Seal....................................................................340
11.6.2 Horizontal Form-Fill-Seal................................................................342
11.7 Various Forms of Contact and Contour Packaging.....................................344
11.7.1 Skin Packaging.................................................................................345
11.7.2 Blister Packaging..............................................................................345
11.7.3 Shrink Packaging..............................................................................346
11.7.4 Stretch Wrapping..............................................................................348
11.8 Case Studies................................................................................................349
11.8.1 Performance of a Piston-type Filler..................................................349
11.8.2 Pressure Differential System for Nondestructive Leak Detection—351
Discussion Questions and Problems....................................................................352
Bibliography........................................................................................................353
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Chapter 12: Thermally Preserved Food Packaging: Retortable
and Aseptic.....................................................................357
12.1 Introduction.....................................................................•...........................357
12.2 Thermal Destruction of Microorganisms and Food Quality........................358
12.2.1 Kinetics of Microbial Inactivation....................................................358
12.2.2 Kinetics in Thermal Degradation of Food Quality...........................362
12.3 Basics of Thermal Processing Design.........................................................362
12.3.1 Selection of Processing Conditions..................................................362
12.3.2 Determination of Thermal Process Condition..................................365
12.4 Hot Filling...................................................................................................367
12.5 In-container Pasteurization and Sterilization...............................................368
12.5.1 Heat Penetration into Packaged Foods.............................................369
12.5.2 Pasteurization...................................................................................371
12.5.3 Sterilization for Shelf-Stable Low Acid Foods................................372
12.5.4 Containers for heat preserved foods.................................................376
12.6 Aseptic Packaging.......................................................................................379
12.6.1 Continuous Heat Processing of Fluid-Based Foods.........................381
12.6.2 Sterilization of Packages and Food Contact Surfaces......................384
12.6.3 Aseptic Filling and Packaging System.............................................386
12.6.4 Modified Version of Aseptic Packaging..........................................390
12.7 Case Study: Design of a Thermal-Processed Tray-Set Containing High-
and Low-Acid Foods............................................................................................392
Discussion Questions and Problems....................................................................393
Bibliography........................................................................................................394
Chapter 13: Vacuum/Modified Atmosphere Packaging...........397
13.1 Basic Principles...........................................................................................397
13.1.1 Gases for MAP.................................................................................399
13.1.2 Packaging Operations for MAP Foods.............................................404
13.1.3 Safety of MAP foods........................................................................406
13.2 Nonrespiring Products.................................................................................410
13.3 Respiring Products.......................................................................................412
13.4 Case Study: Design of Modified Atmosphere Package for Blueberries......420
Discussion Questions and Problems....................................................................422
Bibliography........................................................................................................422
Chapter 14: Microwavable Packaging.......................................425
14.1 Microwaves and Microwave Oven..............................................................425
14.2 Microwave/Food/Packaging Interactions....................................................426
14.2.1 Microwave/Heat Conversion Mechanism........................................427
14.2.2 Dielectric Properties.........................................................................428
14.2.3 Penetration Depth.............................................................................429
14.2.4 Mathematical Equations and Models...............................................430
14.3 Challenges in Microwave Heating of Foods................................................431
xii
14.3.1 Nonuniform Heating.........................................................................432
14.3.2 Lack of Browning and Crisping.......................................................433
14.3.3 Variation in Microwave Ovens........................................................434
14.3.4 Meeting the Challenges....................................................................434
14.4 Microwavable Packaging Materials............................................................435
14.4.1 Microwave Transparent Materials....................................................435
14.4.2 Microwave Reflective Materials......................................................436
14.4.3 Microwave Absorbent Materials......................................................437
14.5 Interactive Microwave Food Packages........................................................439
14.5.1 Surface Hearing Packages................................................................439
14.5.2 Field Modification Packages............................................................440
14.5.3 Steam Cooking Packages.................................................................441
14.6 Case Study: Effect of Metal Shielding on Microwave Heating Uniformity 442
Discussion Questions and Problems....................................................................443
Bibliography........................................................................................................443
Chapter 15: Active and Intelligent Packaging..........................445
15.1 Introduction..................................................................................................445
15.2 Active Packaging-Absorbing System........................................................448
15.2.1 Oxygen Absorbers............................................................................449
15.2.2 Moisture Absorbers..........................................................................451
15.2.3 Carbon Dioxide Absorbers...............................................................452
15.2.4 Ethylene Absorbers..........................................................................453
15.2.5 Other Absorbers or Removers..........................................................453
15.3 Active Packaging - Releasing System.........................................................454
15.3.1 Carbon Dioxide Emitters..................................................................456
15.3.2 Antimicrobial Packaging Systems....................................................456
15.3.3 Antioxidant Releasers.......................................................................459
15.3.4 Other Releasers................................................................................460
15.4 Active Packaging - Other System................................................................460
15.4.1 Self-Heating Systems.......................................................................460
15.4.2 Self-Cooling Systems.......................................................................461
15.4.3 Selective Permeation Devices and Others........................................461
15.5 Intelligent Packaging Framework................................................................462
15.6 Smart Packaging Devices.............................................................................464
15.6.1 Time Temperature Integrator or Indicator........................................465
15.6.2 Leak, Gas, or Other Indicators................................................•........466
15.6.3 Freshness Indicators.........................................................................467
15.6.4 Bar Code...........................................................................................468
15.6.5 Electronic Identification Tags..........................................................468
15.7 Legislative and Human Behavior Issues......................................................470
15.8 Case Study: Intelligent Microwave Oven with Barcode Reader..................471
Discussion Questions and Problems....................................................................472
Bibliography............................................,...........................................................473
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Part Three: Packaging Food Science
Chapter 16: Shelf Life of Packaged Food Products.................479
16.1 Basic Concepts............................................................................................480
16.1.1 Definitions of Shelf Life...................................................................480
16.1.2 Factors Affecting Shelf Life of Packaged Foods..............................482
16.2 Food Factors Affecting Shelf Life...............................................................483
16.2.1 Food Deterioration Modes................................................................483
16.2.2 Package Dependent versus Product Dependent Deteriorations........485
16.2.3 Quality Indexes and Critical Limits..................................................486
16.2.4 Sensory Quality................................................................................487
16.2.5 Microbial Count................................................................................488
16.2.6 Losses in Nutrients and Pigments.....................................................490
16.2.7 Production of Undesirable Components...........................................492
16.2.8 Physical Changes and Processes.......................................................492
16.3 Kinetics of Food Deterioration....................................................................493
16.3.1 Chemical Kinetics: Reaction Order and Rate Constant....................493
16.3.2 Microbial Growth Model..................................................................497
16.3.3 Other Kinetic Model Associated with Physical Changes.................498
16.3.4 Temperature Dependence: Arrhenius and Shelf Life Plots..............499
16.3.5 Moisture Dependence.........•.............................................................502
16.3.6 Oxygen Dependence.........................................................................506
16.4 Environmental Factors Affecting Shelf Life...............................................507
16.4.1 Ambient Environment......................................................................507
16.4.2 Physical Environment.......................................................................510
16.4.3 Human Environment.........................................................................512
16.5 Package Factors Affecting Shelf Life..........................................................512
16.5.1 Packaging Parameters Important to Shelf Life.................................512
16.5.2 Permeation versus Reaction Controlled Shelf Life...........................513
16.5.3 Package Interactions.........................................................................514
16.6 Shelf Life Studies........................................................................................515
16.6.1 Testing Under Normal Conditions....................................................515
16.6.2 Testing Under Accelerated Conditions.............................................516
16.6.3 Procedures for Shelf Life Studies.....................................................517
16.7 Shelf Life Models........................................................................................521
16.7.1 Shelf Life of Chemical and Microbial Deteriorations......................522
16.7.2 Shelf Life Models of Constant H2O and O2 Driving Forces...........524
16.7.3 Shelf Life Model of Variable H2O Driving Force............................527
16.7.4 Shelf Life Model of Variable 02 Driving Force..............................531
16.7.5 Package/Food Compatibility Dependent Shelf Life Model..............533
16.8 Case Study. Shelf Life of Potato Chip with Two Interacting Quality
Deterioration Mechanisms...................................................................................534
Discussion Questions and Problems....................................................................536
Bibliography........................................................................................................540
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Chapter 17: Food Products Stability and Packaging
Requirements..................................................................543
17.1 Introduction.................................................................................................543
17.2 Cereals and Bakery Products.......................................................................545
17.2.1 Cereal Grains and Flours..................................................................545
17.2.2 Ready-to-Eat Breakfast Cereals and Snacks....................................547
17.2.3 Fresh and Dried Pasta Products........................................................548
17.2.4 Fresh Bakery Products......................................................................550
17.3 Meat and fish products................................................................................553
17.3.1 Fresh Meat and Poultry....................................................................553
17.3.2 Processed Meat Products..................................................................556
17.3.3 Fish Products....................................................................................557
17.4 Dairy Products.............................................................................................559
17.4.1 Pasteurized and UHT Sterilized Milk and Cream............................559
17.4.2 Dried Milk Products.........................................................................561
17.4.3 Cheese..............................................................................................562
17.4.4 Fermented Milks..............................................................................564
17.5 Confectionery Products...............................................................................565
17.5.1 Chocolate Products...........................................................................566
17.5.2 Hard Boiled Sweets..........................................................................567
17.5.3 Toffees and Other Confectioneries...................................................568
17.6 Fats and Oils................................................................................................570
17.7 Drinks..........................................................................................................571
17.7.1 Fruit Juices.......................................................................................571
17.7.2 Soft Drinks.......................................................................................573
17.7.3 Beer..................................................................................................574
17.7.4 Wine.................................................................................................575
17.8 Fresh Fruits and Vegetables........................................................................576
17.9 Frozen Foods...............................................................................................581
Discussion Questions and Problems....................................................................585
Bibliography........................................................................................................585
Part Four: Packaging Sociology
Chapter 18: Sustainable Packaging......................................595
18.1 Introduction.................................................................................................595
18.2 Sustainable Packaging.................................................................................596
18.2.1 Basic Concepts.................................................................................596
18.2.2 Development of Sustainable Packaging...........................................597
18.3 Environmental Issues Relating to Packaging...............................................598
18.3.1 Solid Wastes.....................................................................................598
18.3.2 Hazardous Compounds.....................................................................598
18.3.3 Ozone Depletion...............................................................................598
18.4 Packaging Waste Management....................................................................599
18.4.1 Reduction.........................................................................................599
xv
18.4.2 Reuse................................................................................................599
18.4.3 Recycling..........................................................................................600
18.4.4 Composting......................................................................................601
18.4.5 Incineration.......................................................................................601
18.4.6 Landfill.............................................................................................602
18.5 Life Cycle Assessment................................................................................602
18.5.1 Scope of LCA Studies......................................................................602
18.5.2 Methodology of LCA.......................................................................603
18.5.3 LCA Studies.....................................................................................604
18.6 Degradable Packaging Polymers.................................................................604
18.6.1 Biodegradable Packaging.................................................................605
18.6.2 Photodegradable Packaging.............................................................606
Discussion Questions and Problems....................................................................607
Bibliography........................................................................................................607
Chapter 19: Sociological and Legislative Considerations......609
19.1 Introduction.................................................................................................609
19.2 Tamper Evident Packaging..........................................................................609
19.2.1 Conventional Techniques Commonly Used.....................................611
19.2.2 Innovative Techniques.....................................................................613
19.3 Product Liability..........................................................................................614
19.4 Labeling Information...................................................................................616
Discussion Questions and Problems....................................................................618
Bibliography........................................................................................................618
Index...............................................................................621
xvi
|
| adam_txt |
Titel: Food packaging science and technology
Autor: Lee, Dong Sun
Jahr: 2008
Table of Contents
Chapter 1: Overview of Food Packaging Systems.1
1.1 Introduction.1
1.2 Science and Technology of Food Packaging.2
1.2.1 Food Packaging Science.3
1.2.2 Food Packaging Technology.3
1.3 Socioeconomic Needs.4
1.4 Packaging Functions.5
1.5 Packaging Environments.6
1.6 Food Packaging Systems.7
1.6.1 Levels of Packaging.7
1.6.2 Package Forms.8
1.6.3 Primary Food Packaging System.8
1.7 Tables for Analyzing Food Packaging Systems.9
1.7.1 Functions/Socioeconomics Table.9
1.7.2 Functions/Technologies Table.10
1.7.3 Functions/Environments Table.11
1.8 Food Package Development.13
Discussion Questions and Problems.14
Bibliography.15
Part One: Packaging Material Science
Chapter 2: Chemical Structures and Properties of Packaging
Materials.19
2.1 Introduction.19
2.2 Chemical Constituents.20
2.3 Chemical Bonding.21
2.3.1 Ionic Bonding.21
2.3.2 Metallic Bonds.23
2.3.3 Covalent Bond Model.25
2.4 Intermolecular Forces.27
2.4.1 Ion-Dipole Forces.28
2.4.2 Dipole-Dipole Forces.29
2.4.3 Hydrogen Bonding.29
2.4.4 Dispersion Forces.30
2.4.5 Consequences of Intermolecular Interaction: Cohesion, Adhesion,
and Surface Tension.30
2.5 Spatial Arrangements.32
2.5.1 Tacricity.32
2.5.2 Crystalline vs. Amorphous State.34
2.6 Chemical Reactivity and Susceptibility of Packaging.35
2.6.1 Oxidation.36
2.6.2 Biodegradation and Biodeterioration.38
2.6.3 Chemical Resistance, Etching, and Weathering.40
Discussion Questions and Problems.41
Bibliography.41
Chapter 3: Physical Properties of Packaging Materials.43
3.1 Introduction.43
3.2 Thermal Properties.44
3.2.1 Thermal Conductivity (k).45
3.2.2 Heat Capacity (Cp).46
3.2.3 Thermal Expansion (linear and volumetric).47
3.2.4 Tolerable Thermal Range.48
3.2.5 Transition Temperatures (Tm, Tg).48
3.2.6 Heat of Combustion (Qc).50
3.3 Electromagnetic Properties.51
3.3.1 Refractive Index (n).52
3.3.2 Transparency (%T).53
3.3.3 Transmittance/Absorption Spectra in UV, VIS, and IR.55
3.3.4 Haze.58
3.3.5 Gloss.59
3.3.6 Behavior to Ionizing Radiations.60
3.3.7 Behavior to Microwaves.62
3.4 Mechanical Properties.63
3.4.1 Density and Related Properties.63
3.4.2 Coefficient of Friction.64
3.4.3 Strength Properties: Tensile, Tear, Burst, and Creep.66
3.4.4 Response to Dynamic Stresses: Impact Resistance and Cushioning•• 72
Discussion Questions and Problems.75
Bibliography.76
Chapter 4: Permeation of Gas and Vapor.79
4.1 Introduction.79
4.2 Basic Concepts of Permeation.80
4.2.1 Mechanism of Gas Transport through Permeation.81
4.2.2 Diffusion of Permeant.82
4.2.3 Adsorption and Desorption of Permeant.82
4.3 Theoretical Analysis of Permeation.83
4.3.1 Mass Balance Analysis.83
4.3.2 Concentration Profile within Film at Steady State.85
4.3.3 Derivation of Permeation Rate Equation.85
4.3.4 Physical Meanings of Permeation Rate Equation.86
4.4 Terminology and Units for Permeation.89
vi
4.4.1 Transmission Rate.90
4.4.2 Permeance.91
4.4.3 Permeability.91
4.5 Permeability of Food Packaging Polymers.92
4.6 Factors Governing Permeation.96
4.6.1 Nature of Polymer.96
4.6.2 Nature of Permeant.97
4.6.3 Ambient Environment.97
4.7 Measurements for Permeation Properties.98
4.7.1 Basic Design Principles.98
4.7.2 Isostatic Method.99
4.7.3 Quasi-lsostatic Method.100
4.7.4 Measuring Permeation Rate of Finished Packages.101
4.7.5 Another Method for Estimating Permeation of Plastic Containers •• 102
4.7.6 Gravimetric Method.104
4.8 Gas Transport through Leaks.105
Discussion Questions and Problems.106
Bibliography.108
Chapter 5: Migration and Food-Package Interactions.109
5.1 Introduction.109
5.2 Phenomenal Description of Migration Process.110
5.2.1 Phenomenal Description of Migration Process.111
5.2.2 Kinetic and Thermodynamic Approach.114
5.3 Migration Issues in Food Packaging.116
5.3.1 Chemicals from Plastics.117
5.3.2 Recycled Plastics.117
5.3.3 Microwave Susceptor.120
5.4 Flavor Scalping and Sorprion.121
5.5 Migration Testing.122
5.5.1 General Principles.123
5.5.2 Food Simulants.124
5.5.3 Analytical Techniques.124
5.6 Predictive Migration Models.125
5.6.1 Models for Simplified Systems.125
5.6.2 Estimation of Diffusion Coefficient and Partition Coefficient.128
5.6.3 Modeling for Worst Case Scenario.130
5.7 Regulatory Considerations.132
5.7.1 Commons and Differences between Regulations.133
5.7.2 Sensory Tainting.136
Discussion Questions and Problems.137
Bibliography.138
vii
Chapter 6: Food Packaging Polymers.141
6.1 Basic Concepts of Polymers.142
6.1.1 Chemical Structure.142
6.1.2 Molecular Shape.143
6.1.3 Thermoplastics versus Thermosets.144
6.1.4 Homopolymers versus Copolytners.144
6.1.5 Polymer Blends.•.145
6.2 Polymerization Reactions.145
6.2.1 Addition Polymerization.145
6.2.2 Condensation Polymerization.146
6.3 Plastics versus Polymers.147
6.3.1 Production of Polymers and Plastic Resins.147
6.3.2 Advantages and Disadvantages of Plastics.148
6.4 Composition/Processing/Morphology/Properties Relationships.148
6.5 Characteristics of Packaging Polymers.149
6.5.1 Molecular Weight.•.149
6.5.2 Chain Entanglement.151
6.5.3 Summation of Intermolecular Forces between Polymer Chains.151
6.5.4 Polymer Morphology.152
6.6 Food Packaging Polymers.154
6.6.1 Polyethylene (PE).155
6.6.2 Polypropylene (PP).157
6.6.3 Polystyrene (PS).157
6.6.4 Poryvinyl Chloride (PVC).158
6.6.5 Polyethylene Terephthalate (PET).158
6.6.6 Poh/vinylidene Chloride (PVDC).159
6.6.7 Ethylene Vinyl Alcohol Copolymer (EVOH).160
6.6.8 Ionomer.160
6.6.9 Ethylene Vinyl Acetate (EVA) Copolymer.161
6.6.10 Poly amides (Nylons).162
6.6.11 Polycarbonate (PC).•.162
6.6.12 Edible Coatings and Films.163
6.6.13 Recycling Symbols.163
6.7 Polymer Processing.163
6.7.1 Extrusion.164
6.7.2 Coextrusion.164
6.7.3 Cast Film Extrusion.165
6.7.4 Blown Film Extrusion.166
6.7.5 Injection Molding.168
6.7.6 Blow Molding.168
6.7.7 Extrusion Coating.•,.171
6.7.8 Extrusion Lamination.172
6.7.9 Adhesive Lamination.173
6.7.10 Thermoforming.174
viii
6.7.11 Vacuum Metallization.174
Discussion Questions and Problems.175
Bibliography.176
Chapter 7: Glass Packaging.177
7.1 Introduction.177
7.2 Chemical Structure.178
7.3 Glass Properties.180
7.3.1 Mechanical Property.180
7.3.2 Thermal Property.182
7.3.3 Electromagnetic Property.183
7.3.4 Chemical Inertness.184
7.4 Glass Containers Manufacturing.185
7.4.1 Glass Making.185
7.4.2 Container Manufacturing.188
7.4.3 Post Blowing Operations.189
7.5 Glass Container Strengthening Treatments.192
7.6 Use of Glass Containers in Food Packaging.193
7.7 Other Ceramic Containers.194
Discussion Questions and Problems.195
Bibliography.195
Chapter 8: Metal Packaging.197
8.1 Introduction.197
8.2 Aluminum.198
8.2.1 Aluminum Foil.201
8.3 Coated Steels.203
8.3.1 Tinplate.204
8.3.2 Tin Free Steels.207
8.3.3 Polymer Coated Steels.208
8.4 Stainless Steel.209
8.5 Metal Corrosion.210
8.5.1 Basic Corrosion Theory.210
8.5.2 Corrosion of Tinplate.215
8.5.3 Corrosion of TFS.218
8.5.4 Corrosion of Aluminum.218
8.5.5 Corrosion of Stainless Steel.218
8.5.6 Microbiologically Induced Corrosion.219
8.6 Metal Container Manufacturing.220
8.6.1 Three-piece Can.221
8.6.2 Two-piece Can - D I.224
8.6.3 Two-piece Can - DRD.225
8.6.4 Can Ends.226
8.6.5 Double Seaming.228
ix
8.6.6 Kegs and Drums.229
8.6.7 Trays.230
8.6.8 Collapsible Tubes and Aerosol Containers.230
8.7 Protective Lacquers.232
8.7.1 Types of Coatings.232
8.7.2 Methods of Coating Application.236
8.8 Recent Developments and Trends.237
Discussion Questions and Problems.238
Bibliography.239
Chapter 9: Cellulosic Packaging.243
9.1 Introduction.243
9.2 Cellulose Fiber-Morphology.245
9.3 Cellulose Fiber-Chemistry.247
9.3.1 Lignin.247
9.3.2 Hemicelluloses.247
9.3.3 Cellulose.249
9.4 Paper and Paperboard Production.251
9.4.1 Pulping Technology.251
9.4.2 Papermaking.253
9.4.3 Converting and Special Paper Products.257
9.5 Paper Bags and Wrappings.259
9.6 Corrugated Board and Boxes.261
9.7 Folding Cartons and Set-up Boxes.264
9.8 Composite Cans and Fiber Drums.266
9.9 Cartons for Liquids.267
9.10 Molded Cellulose.270
9.11 Cellophane.270
9.12 Other Quasi Cellulosic Materials.272
9.12.1 Wood.272
9.12.2 Cork.273
9.12.3 Nonwovens.273
Discussion Questions and Problems.274
Bibliography.274
Part Two: Packaging Technologies
Chapter 10: End-of-Line Operations.;.279
10.1 Introduction.279
10.2 Printing.279
10.2.1 Image Printed.280
10.2.2 Conventional Printing Methods.281
10.2.3 Digital and Novel Printing Methods.288
10.3 Label and Labeling.291
10.3.1 Label Types and Materials.292
10.3.2 Labeling Process.294
10.4 Coding.296
10.4.1 Code Imprinting.296
10.4.2 Bar Code.297
10.5 Sealing of Plastic Surfaces.301
10.5.1 Heat Sealing.301
10.5.2 Cold Seal.307
10.5.3 Seal Strength Test.308
10.6 Case Study: Finding Sealing Conditions for an LLDPE Film.309
Discussion Questions and Problems.311
Bibliography.312
Chapter 11: Food Packaging Operations and Technology.313
11.1 Food Packaging Line.313
11.2 Filling of Liquid and Wet Food Products.317
11.2.1 Filling to Predetermined Level.318
11.2.2 Filling to Predetermined Volume.321
11.3 Filling of Dry Solid Foods.322
11.3.1 Filling by Count.323
11.3.2 Filling by Volume.324
11.3.3 Filling by Weight.326
11.4 Closure and Closing Operation.327
11.4.1 Closures.327
11.4.2 Closing Operation.333
11.4.3 Package Integrity Testing.333
11.5 Methods of Wrapping and Bagging.336
11.5.1 Wrapping.336
11.5.2 Bagging.337
11.6 Form-Fill-Seal.339
11.6.1 Vertical Form-Fill-Seal.340
11.6.2 Horizontal Form-Fill-Seal.342
11.7 Various Forms of Contact and Contour Packaging.344
11.7.1 Skin Packaging.345
11.7.2 Blister Packaging.345
11.7.3 Shrink Packaging.346
11.7.4 Stretch Wrapping.348
11.8 Case Studies.349
11.8.1 Performance of a Piston-type Filler.349
11.8.2 Pressure Differential System for Nondestructive Leak Detection—351
Discussion Questions and Problems.352
Bibliography.353
xi
Chapter 12: Thermally Preserved Food Packaging: Retortable
and Aseptic.357
12.1 Introduction.•.357
12.2 Thermal Destruction of Microorganisms and Food Quality.358
12.2.1 Kinetics of Microbial Inactivation.358
12.2.2 Kinetics in Thermal Degradation of Food Quality.362
12.3 Basics of Thermal Processing Design.362
12.3.1 Selection of Processing Conditions.362
12.3.2 Determination of Thermal Process Condition.365
12.4 Hot Filling.367
12.5 In-container Pasteurization and Sterilization.368
12.5.1 Heat Penetration into Packaged Foods.369
12.5.2 Pasteurization.371
12.5.3 Sterilization for Shelf-Stable Low Acid Foods.372
12.5.4 Containers for heat preserved foods.376
12.6 Aseptic Packaging.379
12.6.1 Continuous Heat Processing of Fluid-Based Foods.381
12.6.2 Sterilization of Packages and Food Contact Surfaces.384
12.6.3 Aseptic Filling and Packaging System.386
12.6.4 Modified Version of Aseptic Packaging.390
12.7 Case Study: Design of a Thermal-Processed Tray-Set Containing High-
and Low-Acid Foods.392
Discussion Questions and Problems.393
Bibliography.394
Chapter 13: Vacuum/Modified Atmosphere Packaging.397
13.1 Basic Principles.397
13.1.1 Gases for MAP.399
13.1.2 Packaging Operations for MAP Foods.404
13.1.3 Safety of MAP foods.406
13.2 Nonrespiring Products.410
13.3 Respiring Products.412
13.4 Case Study: Design of Modified Atmosphere Package for Blueberries.420
Discussion Questions and Problems.422
Bibliography.422
Chapter 14: Microwavable Packaging.425
14.1 Microwaves and Microwave Oven.425
14.2 Microwave/Food/Packaging Interactions.426
14.2.1 Microwave/Heat Conversion Mechanism.427
14.2.2 Dielectric Properties.428
14.2.3 Penetration Depth.429
14.2.4 Mathematical Equations and Models.430
14.3 Challenges in Microwave Heating of Foods.431
xii
14.3.1 Nonuniform Heating.432
14.3.2 Lack of Browning and Crisping.433
14.3.3 Variation in Microwave Ovens.434
14.3.4 Meeting the Challenges.434
14.4 Microwavable Packaging Materials.435
14.4.1 Microwave Transparent Materials.435
14.4.2 Microwave Reflective Materials.436
14.4.3 Microwave Absorbent Materials.437
14.5 Interactive Microwave Food Packages.439
14.5.1 Surface Hearing Packages.439
14.5.2 Field Modification Packages.440
14.5.3 Steam Cooking Packages.441
14.6 Case Study: Effect of Metal Shielding on Microwave Heating Uniformity 442
Discussion Questions and Problems.443
Bibliography.443
Chapter 15: Active and Intelligent Packaging.445
15.1 Introduction.445
15.2 Active Packaging-Absorbing System.448
15.2.1 Oxygen Absorbers.449
15.2.2 Moisture Absorbers.451
15.2.3 Carbon Dioxide Absorbers.452
15.2.4 Ethylene Absorbers.453
15.2.5 Other Absorbers or Removers.453
15.3 Active Packaging - Releasing System.454
15.3.1 Carbon Dioxide Emitters.456
15.3.2 Antimicrobial Packaging Systems.456
15.3.3 Antioxidant Releasers.459
15.3.4 Other Releasers.460
15.4 Active Packaging - Other System.460
15.4.1 Self-Heating Systems.460
15.4.2 Self-Cooling Systems.461
15.4.3 Selective Permeation Devices and Others.461
15.5 Intelligent Packaging Framework.462
15.6 Smart Packaging Devices.464
15.6.1 Time Temperature Integrator or Indicator.465
15.6.2 Leak, Gas, or Other Indicators.•.466
15.6.3 Freshness Indicators.467
15.6.4 Bar Code.468
15.6.5 Electronic Identification Tags.468
15.7 Legislative and Human Behavior Issues.470
15.8 Case Study: Intelligent Microwave Oven with Barcode Reader.471
Discussion Questions and Problems.472
Bibliography.,.473
xiii
Part Three: Packaging Food Science
Chapter 16: Shelf Life of Packaged Food Products.479
16.1 Basic Concepts.480
16.1.1 Definitions of Shelf Life.480
16.1.2 Factors Affecting Shelf Life of Packaged Foods.482
16.2 Food Factors Affecting Shelf Life.483
16.2.1 Food Deterioration Modes.483
16.2.2 Package Dependent versus Product Dependent Deteriorations.485
16.2.3 Quality Indexes and Critical Limits.486
16.2.4 Sensory Quality.487
16.2.5 Microbial Count.488
16.2.6 Losses in Nutrients and Pigments.490
16.2.7 Production of Undesirable Components.492
16.2.8 Physical Changes and Processes.492
16.3 Kinetics of Food Deterioration.493
16.3.1 Chemical Kinetics: Reaction Order and Rate Constant.493
16.3.2 Microbial Growth Model.497
16.3.3 Other Kinetic Model Associated with Physical Changes.498
16.3.4 Temperature Dependence: Arrhenius and Shelf Life Plots.499
16.3.5 Moisture Dependence.•.502
16.3.6 Oxygen Dependence.506
16.4 Environmental Factors Affecting Shelf Life.507
16.4.1 Ambient Environment.507
16.4.2 Physical Environment.510
16.4.3 Human Environment.512
16.5 Package Factors Affecting Shelf Life.512
16.5.1 Packaging Parameters Important to Shelf Life.512
16.5.2 Permeation versus Reaction Controlled Shelf Life.513
16.5.3 Package Interactions.514
16.6 Shelf Life Studies.515
16.6.1 Testing Under Normal Conditions.515
16.6.2 Testing Under Accelerated Conditions.516
16.6.3 Procedures for Shelf Life Studies.517
16.7 Shelf Life Models.521
16.7.1 Shelf Life of Chemical and Microbial Deteriorations.522
16.7.2 Shelf Life Models of Constant H2O and O2 Driving Forces.524
16.7.3 Shelf Life Model of Variable H2O Driving Force.527
16.7.4 Shelf Life Model of Variable 02 Driving Force.531
16.7.5 Package/Food Compatibility Dependent Shelf Life Model.533
16.8 Case Study. Shelf Life of Potato Chip with Two Interacting Quality
Deterioration Mechanisms.534
Discussion Questions and Problems.536
Bibliography.540
xiv
Chapter 17: Food Products Stability and Packaging
Requirements.543
17.1 Introduction.543
17.2 Cereals and Bakery Products.545
17.2.1 Cereal Grains and Flours.545
17.2.2 Ready-to-Eat Breakfast Cereals and Snacks.547
17.2.3 Fresh and Dried Pasta Products.548
17.2.4 Fresh Bakery Products.550
17.3 Meat and fish products.553
17.3.1 Fresh Meat and Poultry.553
17.3.2 Processed Meat Products.556
17.3.3 Fish Products.557
17.4 Dairy Products.559
17.4.1 Pasteurized and UHT Sterilized Milk and Cream.559
17.4.2 Dried Milk Products.561
17.4.3 Cheese.562
17.4.4 Fermented Milks.564
17.5 Confectionery Products.565
17.5.1 Chocolate Products.566
17.5.2 Hard Boiled Sweets.567
17.5.3 Toffees and Other Confectioneries.568
17.6 Fats and Oils.570
17.7 Drinks.571
17.7.1 Fruit Juices.571
17.7.2 Soft Drinks.573
17.7.3 Beer.574
17.7.4 Wine.575
17.8 Fresh Fruits and Vegetables.576
17.9 Frozen Foods.581
Discussion Questions and Problems.585
Bibliography.585
Part Four: Packaging Sociology
Chapter 18: Sustainable Packaging.595
18.1 Introduction.595
18.2 Sustainable Packaging.596
18.2.1 Basic Concepts.596
18.2.2 Development of Sustainable Packaging.597
18.3 Environmental Issues Relating to Packaging.598
18.3.1 Solid Wastes.598
18.3.2 Hazardous Compounds.598
18.3.3 Ozone Depletion.598
18.4 Packaging Waste Management.599
18.4.1 Reduction.599
xv
18.4.2 Reuse.599
18.4.3 Recycling.600
18.4.4 Composting.601
18.4.5 Incineration.601
18.4.6 Landfill.602
18.5 Life Cycle Assessment.602
18.5.1 Scope of LCA Studies.602
18.5.2 Methodology of LCA.603
18.5.3 LCA Studies.604
18.6 Degradable Packaging Polymers.604
18.6.1 Biodegradable Packaging.605
18.6.2 Photodegradable Packaging.606
Discussion Questions and Problems.607
Bibliography.607
Chapter 19: Sociological and Legislative Considerations.609
19.1 Introduction.609
19.2 Tamper Evident Packaging.609
19.2.1 Conventional Techniques Commonly Used.611
19.2.2 Innovative Techniques.613
19.3 Product Liability.614
19.4 Labeling Information.616
Discussion Questions and Problems.618
Bibliography.618
Index.621
xvi |
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| discipline_str_mv | Chemie / Pharmazie Lebensmitteltechnologie |
| format | Book |
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| id | DE-604.BV021627038 |
| illustrated | Illustrated |
| index_date | 2024-07-02T14:55:37Z |
| indexdate | 2024-07-09T20:40:15Z |
| institution | BVB |
| isbn | 9780824727796 0824727797 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-014842000 |
| oclc_num | 212376257 |
| open_access_boolean | |
| owner | DE-M49 DE-BY-TUM |
| owner_facet | DE-M49 DE-BY-TUM |
| physical | XXIV, 631 S. Ill., graph. Darst. |
| publishDate | 2008 |
| publishDateSearch | 2008 |
| publishDateSort | 2008 |
| publisher | CRC Press |
| record_format | marc |
| series2 | Food science and technology |
| spelling | Lee, Dong Sun Verfasser aut Food packaging science and technology Dong Sun Lee ; Kit L. Yam ; Luciano Piergiovanni Boca Raton, Fla. [u.a.] CRC Press 2008 XXIV, 631 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Food science and technology Alimentos - Envasado Alimentos lemb Tecnología de alimentos lemb Food Packaging Lebensmittel (DE-588)4034870-2 gnd rswk-swf Verpackungstechnik (DE-588)4187932-6 gnd rswk-swf Lebensmittel (DE-588)4034870-2 s Verpackungstechnik (DE-588)4187932-6 s DE-604 Yam, Kit L. Verfasser aut Piergiovanni, Luciano Verfasser aut HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=014842000&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Lee, Dong Sun Yam, Kit L. Piergiovanni, Luciano Food packaging science and technology Alimentos - Envasado Alimentos lemb Tecnología de alimentos lemb Food Packaging Lebensmittel (DE-588)4034870-2 gnd Verpackungstechnik (DE-588)4187932-6 gnd |
| subject_GND | (DE-588)4034870-2 (DE-588)4187932-6 |
| title | Food packaging science and technology |
| title_auth | Food packaging science and technology |
| title_exact_search | Food packaging science and technology |
| title_exact_search_txtP | Food packaging science and technology |
| title_full | Food packaging science and technology Dong Sun Lee ; Kit L. Yam ; Luciano Piergiovanni |
| title_fullStr | Food packaging science and technology Dong Sun Lee ; Kit L. Yam ; Luciano Piergiovanni |
| title_full_unstemmed | Food packaging science and technology Dong Sun Lee ; Kit L. Yam ; Luciano Piergiovanni |
| title_short | Food packaging science and technology |
| title_sort | food packaging science and technology |
| topic | Alimentos - Envasado Alimentos lemb Tecnología de alimentos lemb Food Packaging Lebensmittel (DE-588)4034870-2 gnd Verpackungstechnik (DE-588)4187932-6 gnd |
| topic_facet | Alimentos - Envasado Alimentos Tecnología de alimentos Food Packaging Lebensmittel Verpackungstechnik |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=014842000&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| work_keys_str_mv | AT leedongsun foodpackagingscienceandtechnology AT yamkitl foodpackagingscienceandtechnology AT piergiovanniluciano foodpackagingscienceandtechnology |