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Titre :	Food and beverage packaging technology Ajouter au panier
Auteur(s) :	Richard Coles, Éditeur scientifique Mark J. Kirwan, Éditeur scientifique
Type de document :	Livre
Sujets :	CONSERVE ; EMBALLAGE ; PAPIER ; VERRE ; STOCKAGE ; TRANSPORT ; PRODUIT ALIMENTAIRE ; CONSERVATION ; ENVIRONNEMENT ; BOISSON ; DETERIORATION ; LOGISTIQUE ; METAL ; MATIERE PLASTIQUE ; CONDITIONNEMENT SOUS ATMOSPHERE CONTROLEE
Editeur(s) :	Oxford : Wiley-Blackwell
Date de publication :	2011
Mention d'édition :	2e éd.
Format :	1 vol. (XVI-326 p.) / ill. en coul., couv. ill. en coul. / 26 cm
Note(s) :	Bibliogr. Index
Table des matières :	1 Introduction 1.1 Introduction 1.2 Packaging developments - an historical and future perspective 1.3 Role of packaging for enhanced sustainability of food supply 1.4 Definitions and functions of packaging 1.5 Packaging strategy 1.6 Packaging design and development 1.6.1 The packaging design and development framework 1.6.2 Packaging specifications and standards 1.7 Conclusion 2 Food Biodeterioration and Methods of Preserv[...] 1 Introduction 1.1 Introduction 1.2 Packaging developments - an historical and future perspective 1.3 Role of packaging for enhanced sustainability of food supply 1.4 Definitions and functions of packaging 1.5 Packaging strategy 1.6 Packaging design and development 1.6.1 The packaging design and development framework 1.6.2 Packaging specifications and standards 1.7 Conclusion 2 Food Biodeterioration and Methods of Preservation 2.1 Introduction 2.2 Agents of food biodeterioration 2.2.1 Enzymes 2.2.2 Microorganisms 2.2.3 Non-enzymic biodeterioration 2.3 Food preservation methods 2.3.1 High temperatures 2.3.2 Low temperatures 2.3.3 Drying and water activity control 2.3.4 Chemical preservation 2.3.5 Fermentation 2.3.6 Modifying the atrnosphere 2.3.7 Other techniques and developments 3 Packaged Product Quality and Shelf Life 3.1 Introduction 3.2 Factors affecting product quality and shelf life 3.3 Chemical/biochemical processes 3.3.1 Oxidation 3.3.2 Enzyme activity 3.4 Microbiological processes 3.4.1 Examples where packaging is key to maintaining microbiological shelf life 3.5 Physical and physico-chemical processes 3.5.1 Physical damage 3.5.2 Insect damage 3.5.3 Moisture migration 3.5.4 Barrier to odour pick-up 3.5.5 Flavour scalping 3.6 Migration from packaging to foods 3.6.1 Migration from plastic packaging 3.6.2 Migration from other packaging materials 3.6.3 Factors affecting migration from food contact materials 3.6.4 Packaging selection to avoid migration and packaging taints 3.6.5 Methods for monitoring migration 3.7 Conclusion 4 Logistical Packaging for Food Marketing Systems 4.1 Introduction 4.2 Functions of logistical packaging 4.2.1 Protection 4.2.2 Utility /productivity 4.2.3 Communication 4.3 Logistics’ activity-specific and integration issues 4.3.1 Packaging issues in food processing 4.3.2 Transport issues 4.3.3 Warehousing issues 4.3.4 Retail customer service issues 4.3.5 Waste issues 4.3.6 Supply chain integration issues 4.4 Distribution performance testing 4.4.1 Shock and vibration testing 4.4.2 Compression testing 4.5 Packaging materials and systems 4.5.1 Corrugated fibreboard boxes 4.5.2 Shrink bundles 4.5.3 Reusable totes 4.5.4 Unitisation 4.6 Conclusion 5 Metal Packaging 5.1 Overview of market for metal cans 5.2 Container performance requirements 5.3 Container designs 5.4 Raw materials for can-making 5.4.1 Steel 5.4.2 Aluminium 5.4.3 How steel and aluminium are used in metal packaging 5.4.4 Sustainability - the infinite te recycling loop of metal for packaging 5.5 Can-making processes 5.5.1 Three-piece welded cans 5.5.2 Two-piece single drawn and multiple drawn (DRD) cans 5.5.3 Two-piece drawn and wall ironed (DWI) cans 5.5.4 Two-piece impact extruded cans 5.6 End-making processes 5.6.1 Plain food can ends and shells for food/drink easy-open ends 5.6.2 Conversion of end shells into easy-open ends 5.6.3 Peelable membrane ends for food cans 5.7 Coatings, film laminates and inks 5.8 Processing of food and drinks in metal package 5.8.1 Can reception at the packer 5.8.2 Filling and exhausting 5.8.3 Seaming 5.8.4 Heat processing 5.8.5 Post-process drying 5.8.6 Container handling 5.8.7 Storage and distribution 5.9 Shelf life of canned foods 5.9.1 Interactions between the can and its contents 5.9.2 The role of tin 5.9.3 Tin toxicity 5.9.4 The dissolution of tin from the can surface 5.9.5 Iron 5.9.6 Aluminium 5.9.7 Lacquers 5.10 Internal corrosion 5.11 Stress corrosion cracking 5.12 Environmental stress cracking corrosion of aluminium alloy beverage can ends 5.13 Sulphur staining 5.1 External corrosion 5.15 Conclusion 6 Packaging of Food in Glass Containers 6.1 Introduction 6.1.1 Definition of glass 6.1.2 Brief history 6.1.3 Glass packaging 6.1.4 Glass containers market sectors for foods and drinks 6.1.5 Glass containers 6.2 Attributes of food packaged in glass containers 6.2.1 Glass pack integrity and product compatibility 6.2.2 Consumer acceptability 6.3 Glass and glass container manufacture 6.3.1 Melting 6.3.2 Container forming 6.3.3 Design parameters 6.3.4 Surface treatments 6.4 Closure selection 6.4.1 Normal Seals 6.4.2 Vacuum seals 6.4.3 Pressure seals 6.5 Thermal processing of glass packaged foods 6.6 Plastic sleeving and decorating possibilities 6.7 Strength in theory and practice 6.8 Glass pack design and specification 6.8.1 Concept and container design 6.9 Packing - due diligence in the use of glass containers 6.10 Environmental profile 6.10.1 Reuse 6.10.2 Recycling 6.10.3 Reduction - light weighting 6.11 Glass as a marketing tool 7 Plastics in Food Packaging 7.1 Introduction 7.1.1 Definition and background 7.1.2 Use of plastics in food packaging 7.1.3 Types of plastics used in food packaging 7.2 Manufacture of plastics packaging 7.2.1 Introduction to the manufacture of plastics packaging 7.2.2 Plastic film and sheet for packaging 7.2.3 Pack types based on use of plastic films, laminates, etc 7.2.4 Rigid plastic packaging 7.3 Types of plastic used in packaging 7.3.1 Polyethylene (PE) 7.3.2 Polypropylene (PP) 7.3.3 Polyethylene Terephthalate (PET or PETE) 7.3.4 Polyethylene naphthalene dicarboxylate (PEN) 7.3.5 Polycarbonate(PC) 7.3.6 Ionomers 7.3.7 Ethylene vinyl acetate (EVA) 7.3.8 Polyamide (PA) 7.3.9 Polyvinyl chloride (PVC) 7.3.10 Polyvinylidene chloride (PVdC) 7.3.11 Polystyrene (PS) 7.3.12 Styrene butadiene (SB) 7.3.13 Acrylonitrile butadiene styrene (ABS) 7.3.14 Ethylene vinyl a1cohol (EVOH) 7.3.15 Polymethyl pentene (TPX) 7.3.16 High nitrile polymers (HNP) 7.3.17 Fluoropolymers 7.3.18 Cellulose-based materials 7.3.19 Polyvinyl acetate (PVA) 7.4 Coating of plastic films - types and properties 7.4.1 Introduction to coating 7.4.2 Acrylic coatings 7.4.3 PVdC coatings 7.4.4 PVOH coatings 7.4.5 Low-temperature sealing coatings (LTSCs) 7.4.6 Metallising with aluminium 7.4.7 SiOx coatings 7.4.8 DLC (Diamond-like coating) 7.4.9 Extrusion coating with PE 7.5 Secondary conversion techniques 7.5.1 Film lamination by adhesive 7.5.2 Extrusion lamination 7.5.3 Thermal lamination 7.6 Printing 7.6.1 Introduction to the printing of plastic films 7.6.2 Gravure printing 7.6.3 Flexographic printing 7.6.4 Digital printing 7.7 Printing and labelling of rigid plastic containers 7.7.1 In-mould labelling 7.7.2 Labelling 7.7.3 Dry offset printing 7.7.4 Silk screen printing 7.7.5 Heat transfer printing 7.8 Food contact and barrier properties 7.8.1 The issues 7.8.2 Migration 7.8.3 Permeation 7.8.4 Changes in ftavour 7.9 Sealability and closure 7.9.1 Introduction to sealability and closure 7.9.2 Heat sealing 7.9.3 Flat jaw sealing 7.9.4 Crimp jaw conditions 7.9.5 Impulse sealing 7.9.6 Hot wheel sealing 7.9.7 Hot air sealers 7.9.8 Gas ftame sealers 7.9.9 Induction sealing 7.9.10 Ultrasonic sealing 7.9.11 Cold seal 7.9.12 Plastic closures for bottles, jars and tubs 7.9.13 Adhesive systems used with plastics 7.10 How to choose 7.11 Retort pouch 7.11.1 Packaging innovation 7.11.2 Applications 7.11.3 Advantages and disadvantages 7.11.4 Production of pouches 7.11.5 Filling and sealing 7.11.6 Processing 7.11.7 Process determination 7.11.8 Post retort handling 7.11.9 Outer packaging 7.11.10 Quality assurance 7.11.11 Shelflife 7.12 Environmental and waste management issues 7.12.1 Environmental benefit 7.12.2 Sustainable development 7.12.3 Resource minimisation - light weighting 7.12.4 Plastics manufacturing and life cycle assessment (LCA) 7.12.5 Plastics waste management 8 Paper and Paperboard Packaging 8.1 Introduction 8.2 Paper and paperboard - fibre sources and fibre separation (pulping) 8.3 Paper and paperboard manufacture 8.3.1 Stock preparation 8.3.2 Sheet forming 8.3.3 Pressing 8.3.4 Drying 8.3.5 Coating 8.3.6 Reel-up 8.3.7 Finishing 8.4 Packaging papers and paperboards 8.4.1 Wet strength paper 8.4.2 Microcreping 8.4.3 Greaseproof 8.4.4 Glassine 8.4.5 Vegetable parchment 8.4.6 Tissues 8.4.7 Paper labels 8.4.8 Bag papers 8.4.9 Sack kraft 8.4.10 Impregnated papers 8.4.11 Laminating papers 8.4.12 Solid bleached board (SBB) 8.4.13 Solid unbleached board (SUB) 8.4.14 Folding boxboard (FBB) 8.4.15 White lined chipboard (WLC) 8.5 Properties of paper and paperboard 8.5.1 Appearance 8.5.2 Performance 8.6 Additional functional properties of paper and paperboard 8.6.1 Treatment during manufacture 8.6.2 Lamination 8.6.3 Plastic extrusion coating and laminating 8.6.4 Printing and varnishing 8.6.5 Post-printing roller varnishing/coating/laminating 8.7 Design for paper and paperboard packaging 8.8 Package types 8.8.1 Tea and coffee bags 8.8.2 Paper bags and wrapping paper 8.8.3 Sachets/pouches/overwraps 8.8.4 Multiwall paper sacks 8.8.5 Folding cartons 8.8.6 Liquid packaging cartons 8.8.7 Rigid cartons or boxes 8.8.8 Paper-based tubes, tubs and composite containers 8.8.9 Fibre drums 8.8.10 Corrugated fibreboard packaging 8.8.11 Moulded pulp containers 8.8.12 Labels 8.8.13 Sealing tapes 8.8.14 Cushioning materials 8.8.15 Cap liners (wads) and diaphragms 8.9 Systems 8.10 Environmental profile 8.11 Carbon footprint 8.11.1 Carbon sequestration in forests 8.11.2 Carbon stored in forest products 8.11.3 Greenhouse gas emissions from forest product manufacturing facilities 8.11.4 Greenhouse gas emissions associated with producing fibre 8.11.5 Greenhouse gas emissions associated with producing other raw materials/fuels 8.11.6 Greenhouse gas emissions associated with purchased electricity, steam and heat, and hot and cold water 8.11.7 Transport-related greenhouse gas emissions 8.11.8 Emissions associated with product use 8.11.9 Emissions associated with product end-of-life 8.11.10 Avoided emissions and offsets 9 Active packaging 9.1 Introduction 9.2 Oxygen scavengers 9.3 Carbon dioxide scavenger and emitters 9.4 Ethylene scavengers 9.5 Ethanol emitters 9.6 Moisture absorbers 9.7 Flavour/odour absorbers 9.8 Lactose and cholesterol removers 9.9 Anti-oxidant release 9.10 Temperature-controlled packaging 9.11 Regulatory issues, consumer acceptability and equipment considerations 9.12 Conclusion 10 Modified Atmosphere Packaging Section A: Map gases packaging materials and equipment 10.Al Introduction 10.A1.1 Historical development 10.A2 Gaseous environment 10.A2.1 Gases used in MAP 10.A2.2 Effect of the gaseous environment on the activity of bacteria, yeasts and moulds 10.A2.3 Effect of the gaseous environment on the chemical biochemical and physical properties of foods 10.A2.4 Physical spoilage 10.A3 Packaging materials 10.A3.1 Main plastics used in MAP 10.A3.2 Selection of plastic packaging materials 10.A4 Modified packaging atmosphere machines 10.A4.1 Chamber machines 10.A4.2 Snorkel machines 10.A4.3 Form-fill-seal machines 10.A4.4 Preformed trays 10.A4.5 Modification of the pack atmosphere 10.A4.6 Sealing 10.A4.7 Cutting 10.A4.8 Additional operations 10.A5 Quality assurance of map 10.A5.1 Heat seal integrity 10.A5.2 Measurement of transmission rate and permeability in packaging films 10.A5.3 Determination of headspace gas composition 10.B2 Raw poultry 10.B3 Cooked, cured and processed meat products 10.B4 Fish and fish products 10.B5 Fruits and vegetables 10.B6 Dairy products 11 Bioplastics 11.1 Introduction 11.2 Definitions 11.2.1 Plastics based on renewable resources 11.2.2 Biodegradable and compostable plastics according to EN13432 or similar standards 11.3 Bioplastics and carbon 11.4 Bioplastics - overview of material types 11.4.1 Classification of bioplastics 11.4.2 Bioplastics directly extracted from biomass 11.4.3 Bioplastics synthesised from bio-derived monomers 11.4.4 Biodegradable polymers from petrochemicals 11.4.5 Polyesters directly produced from natural organisms 11.4.6 Biocomposites 11.5 Waste management options for bioplastics 11.5.1 Conventional waste management options 11.5.2 Biological waste treatments of bioplastics 11.5.3 Summary 11.6 Bioplastics - challenges for a growing market 11.7 Conclusion Web sites Index
Langue(s) :	Anglais
Identifiant :	978-1-4051-8910-1
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=160220

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