Packaging for Nonthermal Processing of Food

Publisher: Wiley-Blackwell
Year: 2007
Tongue: English
Leaves: 240
Category: Library

No coin nor oath required. For personal study only.

✦ Synopsis

A number of novel thermal and nonthermal processing methods are in active research and development in industry, academic and government laboratories. A key step that needs to be addressed is how to best package commodities processed by high pressure, pulsed electric fields, UV, irradiation, microwave or radio frequency heating, bioactive coating/packaging, or the treatment with probiotics to best preserve the benefits of improved product quality imparted by these emerging preservation technologies.

Packaging for Nonthermal Processing of Food reviews typical nonthermal processes, the characteristics of food products after nonthermal treatments, and packaging parameters to preserve the quality and enhance the food safety of the products. In addition, the critical role of information carried by packaging materials to make a new product produced by a novel process attractive to consumers is discussed. Packaging for Nonthermal Processing of Food offers many benefits to industry for providing the practical information on the relationship between new processes and packaging materials, to academia for constructing the fundamental knowledge, and to regulatory agencies for acquiring deeper understanding on the packaging requirements for new processes.Content:
Chapter 1 Packaging for Nonthermally Processed Foods (pages 3–16): Jung H. Han
Chapter 2 The Role of Active Packaging in Nonthermal Processing Systems (pages 17–28): Aaron L. Brody
Chapter 3 Edible Coatings Containing Bioactive Antimicrobial Agents (pages 29–52): Seacheol Min and John M. Krochta
Chapter 4 Bio?MAP: Modified?Atmosphere Packaging with Biological Control for Shelf?Life Extension (pages 53–66): James T. C. Yuan
Chapter 5 Packaging for High?Pressure Processing, Irradiation, and Pulsed Electric Field Processing (pages 67–86): Seacheol Min and Q. Howard Zhang
Chapter 6 Packaging for Foods Treated by Ionizing Radiation (pages 87–116): Vanee Komolprasert
Chapter 7 Radio Frequency Identification Systems for Packaged Foods (pages 117–138): Jung H. Han, Arnold W. Hydamaka and Yicheng Zong
Chapter 8 Consumer Choice: Responses to New Packaging Technologies (pages 139–186): Kevin C. Spencer and Joan C. Junkus
Chapter 9 European Standpoint to Active Packaging ? Legislation, Authorization, and Compliance Testing (pages 187–212): W. D. van Dongen, A. R. de Jong and M. A. H. Rijk
Chapter 10 Packaging for Nonthermal Food Processing: Future (pages 213–226): Jung H. Han

📜 SIMILAR VOLUMES

Packaging for Nonthermal Processing of F

📁 Packaging for Nonthermal Processing of Food

✍ Jung H. Han 📂 Library 📅 2007 🏛 Wiley-Blackwell 🌐 English

Nonthermal Processing Technologies for F

📁 Nonthermal Processing Technologies for Food (Institute of Food Technologists Series)

✍ Howard Q. Zhang, Gustavo V. Barbosa-C?novas, V. M. Bala Balasubramaniam, C. Patr 📂 Library 📅 2011 🏛 Wiley-Blackwell 🌐 English

Nonthermal Processing Technologies for Food offers a comprehensive review of nonthermal processing technologies that are commercial, emerging or over the horizon. In addition to the broad coverage, leading experts in each technology serve as chapter authors to provide depth of coverage. Technologies

Thermal Processing of Packaged Foods

📁 Thermal Processing of Packaged Foods

✍ S. Donald Holdsworth, Ricardo Simpson 📂 Library 📅 2007 🏛 Springer 🌐 English

This is the second edition of Holdsworth and Simpson’s highly practical work on a subject of growing importance in this age of convenience foods. As before, it discusses the physical and engineering aspects of the thermal processing of packaged foods, and examines the methods which have been used

Thermal Processing of Packaged Foods

📁 Thermal Processing of Packaged Foods

✍ Donald Holdsworth, Ricardo Simpson (auth.) 📂 Library 📅 2007 🏛 Springer US 🌐 English

Thermal Processing of Packaged Foods, Second Edition, discusses the physical and engineering aspects of the thermal processing of packaged foods and examines the methods that have been used to establish the time and temperature of processes suitable to achieve adequate sterilization or pasteur

Thermal Processing of Packaged Foods

📁 Thermal Processing of Packaged Foods

✍ S. Donald Holdsworth, Ricardo Simpson 📂 Library 📅 2016 🏛 Springer 🌐 English

This new edition discusses the physical and engineering aspects of the thermal processing of packaged foods and examines the methods which have been used to establish the time and temperature of processes suitable to achieve adequate sterilization or pasteurization of the packaged food.The

Thermal Processing of Packaged Foods

📁 Thermal Processing of Packaged Foods

✍ S. Donald Holdsworth, Ricardo Simpson (auth.) 📂 Library 📅 2016 🏛 Springer International Publishing 🌐 English

This new edition discusses the physical and engineering aspects of the thermal processing of packaged foods and examines the methods which have been used to establish the time and temperature of processes suitable to achieve adequate sterilization or pasteurization of the packaged food.