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Innovations in food packaging /
This new edition of Innovations in Food Packaging ensures that readers have the most current information on food packaging options, including active packaging, intelligent packaging, edible/biodegradable packaging, nanocomposites and other options for package design. Today's packaging not only...
| Clasificación: | Libro Electrónico |
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| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Amsterdam :
Academic Press,
2013.
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| Edición: | Second edition. |
| Colección: | Food science and technology international series.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Front Cover; Innovations in Food Packaging; Copyright Page; Contents; List of Contributors; Preface; 1 Physical Chemistry Fundamentals for Food Packaging; 1 A Review of Food Packaging Technologies and Innovations; Introduction; Developments in food processing and packaging; Food packaging technologies; Extra active functions of packaging systems; Modified atmosphere packaging; Edible films and coatings; New food-processing technologies; Future trends in food packaging; References; 2 General Characteristics of Packaging Materials for Food System; Introduction.
- Types and properties of packaging materials for food systemsPaper and paperboard for food packaging; General properties and testing methods of paper and paperboard; Types of paper and paperboard; Plastics for food packaging; General properties and structures; Type of plastics and applications; Polyethylene (PE); Polypropylene (PP); Polyester; Substituted olefins; Barrier properties of plastic polymers; Other plastic polymers; Plastic polymers derived from bio-based materials; Plastic identification code; Glass for food packaging; Metals for food packaging.
- Selection of packaging materials for food systemsReferences; 3 Mass Transfer of Gas and Solute Through Packaging Materials; Introduction; General theory; Diffusivity; Solubility and partitioning; Henry's law and solubility; Convective mass transfer; Overall mass transfer of gases and solutes; Gaseous diffusivity and permeability; Solute mass transfer coefficient and overall permeability; Summary; References; 4 Surface Chemistry of Food, Packaging, and Biopolymer Materials; Introduction; Physical chemistry of food, biopolymer materials, and packaging surfaces.
- Surface tension as force and contact angleSurface tension as energy; Measurement of surface energy with theoretical models; Theory 1. Zisman theory (one-component model for solid surface energy); Theory 2. Owens-Wendt model (two-component model for solid surface energy); Theory 3. Fowkes' theory (two-component model for solid surface energy); Theory 4. van Oss method (three-component method for solid surface energy); Adhesion, cohesion and spreading; Zisman equation and critical surface tension; McGuire's theory and equation; Neumann's equation; Harmonic mean method; Germain's method.
- Special surfaces of packaging materials inspired by biomimeticsInstrumental characterization of food, biopolymer materials, and packaging surfaces; Goniometry or contact angle measurements; Tensiometry; Electrokinetic potential measurement; Applied research; Future trends; References; 5 Plasticization and Polymer Morphology; Introduction; Type of plasticization; Plasticizers; Definition of plasticizers; Types of plasticizers; Application of plasticizer on packaging material; Copolymerization; Blending; Polymer morphology; Microscopic methods for studying polymer morphology; Light microscopy.