Infodoc : Sciences, Techniques et Culture

1. Active Packaging of Food
1.1 Introduction and Background Information
1.2 Oxygen Scavengers
1.3 Carbon Dioxide Scavengers/Emitters
1.4 Ethylene Scavengers
1.5 Ethanol Emitters
1.6 Preservative Releasers
1.7 Moisture Absorbers
1.8 Flavour/Odour Absorbers and Releasers
1.9 Temperature Control Packaging
1.10 Temperature Compensating Films
1.11 Conclusions
2. Active Polymer Packaging of Non-Meat Food Products

1. Active Packaging of Food
1.1 Introduction and Background Information
1.2 Oxygen Scavengers
1.3 Carbon Dioxide Scavengers/Emitters
1.4 Ethylene Scavengers
1.5 Ethanol Emitters
1.6 Preservative Releasers
1.7 Moisture Absorbers
1.8 Flavour/Odour Absorbers and Releasers
1.9 Temperature Control Packaging
1.10 Temperature Compensating Films
1.11 Conclusions
2. Active Polymer Packaging of Non-Meat Food Products
2.1 Introduction
2.2 Bread and Bakery Products
2.3 Fruits and Vegetables
2.4 Dairy Products
2.5 Fish and Seafood
2.6 Outlook and Future Developments
3. Smart Packaging of Meat and Poultry Products
3.1 Introduction
3.2 Oxygen Scavengers
3.3 Carbon Dioxide Scavengers and Emitters
3.4 Moisture Control
3.5 Antimicrobial Packaging
3.6 Sensors
3.7 Indicators
3.8 Radio Frequency Identification
3.9 Potential Future Applications for Smart Packaging with Meat Products
4. Application of Time–Temperature Integrators for Monitoring and Management of Perishable Product Quality in the Cold Chain
4.1 Introduction
4.2 Time–Temperature Integrators
4.3 Cold Chain Management
5. Smart Packaging Technologies for Fish and Seafood Products
5.1 Introduction
5.2 What Are the Parameters of Fish Quality?
5.3 Mechanisms of Fish Spoilage
5.4 On-pack Quality Indicators
5.5 Time–Temperature Integrators
5.6 Food Quality Indicators
5.7 Overview: TTI versus FQI
5.8 Modified Atmosphere Packaging (MAP)
5.9 Conclusion
6. Antimicrobial Packaging for Food
6.1 Background of Antimicrobial Packaging Systems for Food
6.2 Governmental Encouragement
6.3 Demand for Antimicrobial and Disinfectant Chemicals in the U.S Market
6.4 History of Antimicrobial Packaging in Industry
6.5 Antimicrobial Agents in Use for Commercialization
6.6 Mechanism of Antimicrobial Packaging Systems
6.7 Design of Antimicrobial Packaging Systems
6.8 Prognosis for Commercialization
6.9 The Future of Antimicrobial Packaging Systems
7. Freshness Indicators for Food Packaging
7.1 Introduction
7.2 Freshness Indicators for Quality Indicating Metabolites
7.3 Volatile Nitrogen Compounds
7.4 Biogenic Amines
7.5 Carbon Dioxide
7.6 Other Quality Indicators for Microbial Spoilage and Contamination
8. An Active Moisture-Management Packaging System for Food and Other Products: A Case Study
8.1 Introduction
8.2 Principles of Moisture-Management and Water Activity
8.3 Moisture Sorption Isotherm
8.4 An Active Moisture-Management System
8.5 Mold Inhibition
8.6 Printing Potassium Sorbate
8.7 Packaging Executions
8.8 Marketplace Executions and Testing
8.9 Competitive Technology
8.10 Future Trends
9. Smart Packaging Technologies for Fruits and Vegetables
9.1 Introduction
9.2 Packaging Requirements for Fruits and Vegetables
9.3 Time–Temperature Indicators
9.4 Breathable Materials
9.5 Gas and Volatiles Indicators
9.6 RFID in the Fresh and Minimally Processed Fruits and Vegetables
10. The Influence of Product and Packaging Characteristics on Passive RFID Readability
10.1 Introduction
10.2 What Is Packaging?
10.3 Discussion of Specific Packaging Materials
10.4 The Influence of Product and Packaging Materials on RFID
10.5 The Influence of Packaging System Characteristics on RFID
10.6 Chapter Summary
11. How Marks & Spencer is Using RFID to Improve Customer Service and Business Efficiency: A Case Study
11.1 Marks and Spencer Foods
11.2 Marks and Spencer Clothing
12. Smart Packaging Technologies for Beverage Products
12.1 Introduction
12.2 Gas Release Packagin
12.3 Flavour Release Packaging
12.4 Nutrient Release Packaging
12.5 Pro-biotic Release Packaging
12.6 Enzyme Release Packaging
12.7 Odour Removal Packaging
12.8 Thermochromic Labelling
12.9 Smart Branding
12.10 Anti-Counterfeit Beverage Packaging
12.11 Tamper-proof Packaging
13. Consumer Benefits and Convenience Aspects of Smart Packaging
13.1 Introduction
13.2 Evaluating the Consumer Value Proposition
13.3 Improving Convenience in Product Use
13.4 Improving Convenience for On-the-go Food and Drink Consumption
13.5 Adding New Convenience Functionality – Self-Heating and Self-Cooling Packaging
13.6 Improving Openability in Packaging
13.7 Making Packaging Reusable for Other Functions
13.8 Summary
14. Smart Packaging Technologies used with Aerosol and Household Cleaning Sprays
14.1 Introduction
14.2 Electrostatic Spraying
14.3 Natural Charge Separation Phenomenon
14.4 Flow Electrification for Charge Separation
14.5 Frictional Charging
14.6 Domestic Aerosol Sprays
14.7 Induction Charging for Charge Separation
14.8 Realised Benefits
14.9 Conclusions
15. Smart Packaging in the Health, Beauty & Personal Care Sectors
15.1 Introduction – Drivers and Packaging Needs
15.2 Current Smart Packaging Examples
15.3 Latest Developments and Future Opportunities
16. Laser Surface Authentication – Biometrics for Brand Protection of Goods and Packaging
16.1 Introduction
16.2 Naturally Occurring Randomness
16.3 Diffuse Laser Scattering
16.4 The Statistics of LSA
16.5 The Practicalities of Using LSA
16.6 Applications and Advantages of LSA
17. Legislative Issues Relating to Smart Packaging
17.1 Introduction
17.2 Smart Packaging
17.3 Legislation Relevant to Smart Packaging
17.4 Demonstration of Compliance of Active and Intelligent Packaging