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Food Packaging Science and Technology (Packaging and Converting Technology)

Food Packaging Science and Technology (Packaging and Converting Technology)

Last update 7 months ago

1,404 EGP

LiveOut of stock
Last update 7 months ago

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 a...

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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 a...

Food Packaging Science and Technology (Packaging and Converting Technology) Details

  • The best price of Food Packaging Science and Technology (Packaging and Converting Technology) by CAIRO BOOKS in Egypt is 1,404 EGP
  • Available payment methods are
    Cash on Delivery
  • Delivery fees are 10 EGP, with delivery expected within 5-8 day(s)
  • The first appearance of this product was on Aug 20, 2014

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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