Flexible Food Packaging

Questions and Answers

Author: Arthur Hirsch

Publisher: Springer Science & Business Media

ISBN: 1461539080

Category: Technology & Engineering

Page: 216

View: 7871

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Packaging is an essential feature of modern life. The science and art of packaging is so vast that no single book or even a multivolume work could hope to cover the entire scope of topics, from Artwork to Zipper. This volume has selected some of the most commonly raised questions in the field of flexible packaging of food. No claim is made for comprehensive coverage of the field-nor even for an in-depth exploration of a limited number of topics. The novice should find sufficient material here to gain a broad understanding of flexible packaging. The expert's knowledge may be enriched by the case studies and the additional reading lists. The first topic covered is "Who needs packaging?" We conclude that everyone depends on packaging. Western civilization as we know it today would cease without modern packaging. The advantages of controlled atmosphere (CA) or modified atmosphere packaging (MAP are reviewed, especially as they apply to the preservation of meat cheese and produce. The need for a moisture and oxygen barrier is analyzed, and materials that provide these properties are presented. The legal aspects of packaging are confronted-including FDA and USDA oversight, EPA and toxic waste disposal, bar codes, and nutritional labeling. Machinery-especially form-fill-seal (ffs)-is covered in detail, and the influence of the computer on the modern packaging operation is discussed.
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Handbook of Frozen Food Processing and Packaging

Author: Da-Wen Sun

Publisher: CRC Press

ISBN: 1420027409

Category: Technology & Engineering

Page: 760

View: 9828

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Frozen foods make up one of the biggest sectors in the food industry. Their popularity with consumers is due primarily to the variety they offer and their ability to retain a high standard of quality. Thorough and authoritative, the Handbook of Frozen Food Processing and Packaging provides the latest information on the art and science of correctly handling and containing frozen foods. The book is divided into five parts for ease of accessibility and comprehension. Fundamentals of Freezing explains the basics of freezing. Facilities for the Cold Chain focuses on freezing-related equipment and facilities. Quality and Safety of Frozen Foods stresses the importance of quality, safety, and the nutritional values of frozen foods. Monitoring and Measuring Techniques for Quality and Safety describes the methods and techniques used to measure and maintain the quality and safety of frozen foods. The final part, Packaging of Frozen Foods discusses topics such as the various packaging materials used, a description of packaging machinery, and the future developments foreseen in frozen food packaging. Providing chapters written by authors with esteemed academic and professional credentials, the Handbook of Frozen Food Processing and Packaging is an essential resource for scientists in the frozen food industry.
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111 Questions and Answers in Packaging Technology

Author: Tunji Adegboye and Sola Somade

Publisher: iUniverse

ISBN: 0595627382

Category: Technology & Engineering

Page: 164

View: 4662

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111 Questions and Answers in Packaging Technology is a practical educational reference and detailed study guide for those aspiring to become packaging professionals through formal and informal training. Sola Somade and Tunji Adegboye together possess over thirty years of experience in handling packaging matters at both Unilever and Cadbury Nigeria Plc and offer not only their hands-on experience as packaging developers, quality managers, and buyers, but also share questions from former papers and lecture notes from the Institute of Packaging. Students from all over the world who want to learn how to write professional packaging examinations will benefit from the information included as they prepare for the various stages of their examinations. Seasoned practitioners will receive tips on how to demystify key areas of packaging that cause anxiety, helpful suggestions on solving basic calculations and developing unique formats with language easily understood by clients and other stakeholders, and effective ways to make sound economic decisions on packaging material choice. Other issues relevant to each of the major packaging materials known to modern civilization are also covered. Packaging is a universal subject that affects social and economic life in many ways. 111 Questions and Answers provides valuable insight into a unique industry.
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Meat Processing

Improving Quality

Author: Joseph P. Kerry,John F. Kerry,David Ledward

Publisher: Elsevier

ISBN: 1855736667

Category: Technology & Engineering

Page: 480

View: 3629

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Meat is both a major food in its own right and a staple ingredient in many food products. With its distinguished editors and an international team of contributors, Meat processing reviews research on what defines and determines meat quality, and how it can be maintained or improved during processing. Part one considers the various aspects of meat quality. There are chapters on what determines the quality of raw meat, changing views of the nutritional quality of meat and the factors determining such quality attributes as colour and flavour. Part two discusses how these aspects of quality are measured, beginning with the identification of appropriate quality indicators. It also includes chapters on both sensory analysis and instrumental methods including on-line monitoring and microbiological analysis. Part three reviews the range of processing techniques that have been deployed at various stages in the supply chain. Chapters include the use of modelling techniques to improve quality and productivity in beef cattle production, new decontamination techniques after slaughter, automation of carcass processing, high pressure processing of meat, developments in modified atmosphere packaging and chilling and freezing. There are also chapters on particular products such as restructured meat and fermented meat products. With its detailed and comprehensive coverage of what defines and determines meat quality, Meat processing is a standard reference for all those involved in the meat industry and meat research. Reviews research on what defines and determines meat quality, and how it can be measured, maintained and improved during processing Examines the range of processing techniques that have been deployed at various stages in the supply chain Comprehensively outlines the new decontamination techniques after slaughter and automation of carcass processing
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Food Australia

Official Journal of CAFTA and AIFST.

Author: N.A

Publisher: N.A

ISBN: N.A

Category: Food industry and trade

Page: N.A

View: 1510

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