Gordon L. Robertson - Food packaging: principles and practice
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Presents a comprehensive background on the development of packages and packaging systems for foods, examining the aspects of packaging technology that are relevant to the processing, preservation, distribution, and marketing of a particular food and the areas of food science and technology that influence the packaging process.;This book is designed to be of interest to food scientists and technologists, packaging engineers, designers, and technologists, quality assurance personnel and upper-level undergraduate and graduate students in these disciplines.
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Food Packaging : Principles and Practice Packaging and Converting Technology ; 6
author
:
Robertson, Gordon L.
publisher
:
CRC Press
isbn10 | asin
:
0824787498
print isbn13
:
9780824787493
ebook isbn13
:
9780585158426
language
:
English
subject
Food--Packaging.
publication date
:
1993
lcc
:
TP374.R63 1993eb
ddc
:
664/.092
subject
:
Food--Packaging.
Page aa
Food Packaging
Page ab
Packaging and Converting Technology
A Series of Reference Books
edited by Harold A. Hughes Director, School of Packaging Michigan State University East Lansing, Michigan
1. Packaging: Specifications, Purchasing, and Quality Control. Third Edition, Revised and Expanded, Edmund A. Leonard 2. Medical Device Packaging Handbook, edited by Joseph D. O'Brien 3. Integrated Packaging Systems for Transportation and Distribution, Charles W. Ebeling 4. Quality Control of Packaging Materials in the Pharmaceutical Industry, Kenneth Harburn 5. Plastics in Food Packaging: Properties, Design, and Fabrication, William E. Brown 6. Food Packaging: Principles and Practice, Gordon L. Robertson
Additional Volumes in Preparation
Page i
Food Packaging
Principles and Practice
Gordon L. Robertson Massey University Palmerston North New Zealand
MARCEL DEKKER, INC. NEW YORK BASEL HONG KONG
Page ii
Library of Congress Cataloging-in-Publication Data
Robertson, Gordon L Food packaging : principles and practice / Gordon L. Robertson. p. cm. -- (Packaging and converting technology ; 6) Includes bibliographical references and index. ISBN 0-8247-8749-8 [hardcover] ISBN 0-8247-0175-5 [paperback] 1. FoodPackaging. I. Title. II. Series. TP374.R63 1992 664'.092dc20 92-25591 CIP
This book is printed on acid-free paper.
Copyright 1993 by Marcel Dekker, Inc. All Rights Reserved.
Neither this book nor any part may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, microfilming, and recording, or by any information storage and retrieval system, without permission in writing from the publisher.
Marcel Dekker, Inc. 270 Madison Avenue, New York, New York 10016
This book is dedicated to my parents Stuart and Lilian Robertson for their interest, support and encouragement throughout my career
Page v
Preface
Food packaging is an area with which, sooner or later, every practicing food scientist and technologist becomes involved. The importance of packaging hardly needs stressing, since it is almost impossible to think of more than a handful of foods which are sold in an unpackaged state. Furthermore, the fact that on average around 25% of the ex-factory cost of consumer foods is for their packaging provides the incentive and the challenge for food packaging technologists to design and develop functional packages at minimum cost.
Food packaging as an area of study draws on several disciplines, the major ones being chemistry, microbiology, food science and engineering. It is my belief and hope that this book will provide a comprehensive background for those involved in the development of packages and packaging systems for foods. It is written for food scientists and technologists wishing to understand more fully those aspects of packaging technology that are relevant to the processing, preservation, distribution and marketing of a particular food; for packaging engineers wishing to know more about those aspects of food science and technology that influence the packaging process; and for students of food science and technology, as well as packaging, who require an integrated approach to the subject and a textbook which could accompany a one or two semester course in food packaging.
The book consists of three major parts. The first part (chapters 29) deals with the properties and forms of packaging materials in sufficient depth to enable those developing food packages to have a sound knowledge and appreciation of the available packaging materials. The emphasis in these chapters is on the properties of the packaging materials which could influence the quality of the food and its shelf life, rather than on the detail of the manufacturing process.
The second part (chapters 1012) reviews the various types of deteriorative reactions which foods undergo and discusses the extrinsic factors which control the rates of these deteriorative reactions. The various methods of food preservation are outlined, and the section concludes with a chapter on factors controlling the shelf life of foods and shelf life testing, both aspects being at the very heart of food package development.
The third part (chapters 1319) begins with chapters on the aseptic packaging of foods and the packaging of microwavable foods, two areas which have assumed increasing importance in the food industry over recent years. Then follow chapters on the packaging requirements of various food groups: flesh foods; horticultural products; dairy products; cereal and snack foods; and beverages. The book ends with a chapter on safety and legislative
Page vi
aspects of food packaging, with particular emphasis on the relevant regulations and philosophy in the USA and the European Community.
The temptation to suggest suitable packaging for different foods has been avoided for several reasons: such suggestions cannot be made without a full knowledge of the nature of the food, the characteristics of the distribution system and the required shelf life. Furthermore, suggesting a suitable package flies in the face of the package development philosophy inherent in this book, viz., that package development requires an intimate knowledge of the nature of the available packaging materials as well as the food, the distribution system and the required shelf life. A cook book approach to package development where one finds the appropriate page in a book and then slavishly follows the author's suggestions is a sure recipe for disaster, resulting in either under- or over-packaging. It is hoped that the approach adopted in this book will lead to the informed development of food packages which provide just the required amount of protection - no more and no less.
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