Food Packaging Science and Technology (Packaging and Converting Technology)

1,404 EGP In stock

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 ... more on CAIRO BOOKS

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  • The best price of Food Packaging Science and Technology (Packaging and Converting Technology) by CAIRO BOOKS in Egypt is 1,404 EGP
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  • Similar products to Food Packaging Science and Technology (Packaging and Converting Technology) are sold at CAIRO BOOKS, Jumia with prices starting at 319.20 EGP
  • The first appearance of this product was on Aug 20, 2014
  • Amongst similar products of Food Packaging Science and Technology (Packaging and Converting Technology) the cheapest price is 319.20 EGP from CAIRO BOOKS

CAIRO BOOKS's Description

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.

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