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With a wealth of illustrations, examples, discussion questions, and case
studies, the Food Packaging Science and Technology covers basic principles and
technologies as well as advanced topics such as active, intelligent, and
sustainable packaging with unparalleled depth and breadth of scope. Emphasizing
the application of relevant scientific principles to create effective designs
and quality products, an international team of contributors draws on their
collective experience to equip you with the necessary knowledge and tools to
tackle modern food packaging problems.
Divided into four parts, this book begins with an extensive discussion of
packaging materials science. Contributions review the basic concepts of
chemical and physical properties as they relate to food packaging. They cover
gas permeation and migration and give detailed information on the four basic
types of packaging materials: plastics, glass, metal, and cellulosic. The
second part applies the previous information to the field of packaging
technologies. Traditional methods and concepts such as end-of-line operations,
permeation and migration, canning and aseptic packaging, and vacuum/modified
atmosphere packaging are juxtaposed with the more advanced technologies of
microwaveable packaging, active packaging, and intelligent packaging.
Part 3 discusses shelf life determination and elements of storage stability
and packaging requirements of various food categories. The final part presents
issues related to packaging sociology, addressing sustainable packaging, as
well as sociological and legislative considerations.