Modern Processing, Packaging and Distribution Systems for Food

✍ Scribed by Roger C. Griffin (auth.), Frank A. Paine B.Sc., C.Chem., F.R.S.C., F.I.F.S.T., F.Inst. Pkg (eds.)

• Publisher: Springer US
• Year: 1995
• Tongue: English
• Leaves: 172
• Edition: 1
• Category: Library

✦ Synopsis

The progress that has been made over the last decade in the preparation, development, processing, and marketing of food has to a large extent been made possible by innovations and developments in the ways that thermo­ plastics, in conjunction with paper, metal foils, adhesives and other materials, have been combined and formed into the appropriate configurations to provide the properties required. Much has been said, written and published about retort pouches, modified atmosphere packaging and aseptic preservation processes, and even more about the newer methods of distribution and retailing of all kinds of food. However, all of this material needed to be digested, condensed into a logical framework and appraised, and possible further developments considered. In many instances, the original research and development was carried out in conjunction with one or more of the research organisations in membership with IAPRI, the International Association of Packaging Research Institutes, and it was felt that a book which attempted to provide a review of the more important developments would be useful to practitioner and student alike.

✦ Table of Contents

Front Matter....Pages i-xi
Retortable plastic packaging....Pages 1-19
Aseptic packaging....Pages 20-35
Modified atmosphere packaging....Pages 36-51
Use of irradiation techniques in food packaging....Pages 52-61
Shelf-life prediction....Pages 62-85
Cartons for liquids....Pages 86-109
Packaging of carbonated beverages....Pages 110-131
Physical distribution today....Pages 132-145
Packaging for consumer convenience....Pages 146-160
Back Matter....Pages 161-163

✦ Subjects

Food Science