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Active Food Packaging

E-BookPDF1 - PDF WatermarkE-Book
260 Seiten
Englisch
Springer New Yorkerschienen am06.12.20121995
Verfügbare Formate
BuchGebunden
EUR106,99
BuchKartoniert, Paperback
EUR106,99
E-BookPDF1 - PDF WatermarkE-Book
EUR96,29

Produkt

Details
Weitere ISBN/GTIN9781461521754
ProduktartE-Book
EinbandartE-Book
FormatPDF
Format Hinweis1 - PDF Watermark
FormatE107
Erscheinungsjahr2012
Erscheinungsdatum06.12.2012
Auflage1995
Seiten260 Seiten
SpracheEnglisch
IllustrationenXI, 260 p.
Artikel-Nr.8732768
Rubriken
Genre9200

Inhalt/Kritik

Inhaltsverzeichnis
1 Overview of active food packaging.- 1.1 Active, intelligent and modified atmosphere packaging.- 1.2 Origins of active packaging.- 1.2.1 Why active packaging.- 1.2.2 Historical development.- 1.3 Literature review.- 1.4 Scope for application of active packaging.- 1.4.1 Do-it-yourself active packaging.- 1.5 Physical and chemical principles applied.- 1.6 Implications for other packaging.- 1.6.1 Whole packages designed to be active.- 1.7 Limitations of current approaches.- 1.8 Future potential.- 1.9 Regulatory considerations.- References.- 2 Ethylene-removing packaging.- 2.1 The chemistry of ethylene.- 2.1.1 Synthesis.- 2.1.2 Degradation.- 2.1.3 Adsorption and absorption.- 2.2 Deleterious effects of ethylene.- 2.2.1 Respiration.- 2.2.2 Fruit ripening and softening.- 2.2.3 Flower and lead abscission.- 2.2.4 Chlorophyll breakdown.- 2.2.5 Petal inrolling in carnations.- 2.2.6 Postharvest disorders.- 2.2.7 Susceptibility to plant pathogens.- 2.3 Interactions of ethylene and other gases.- 2.3.1 Oxygen.- 2.3.2 Carbon dioxide.- 2.3.3 Ozone.- 2.4 Ethylene sources in the environment.- 2.4.1 Combustion.- 2.4.2 Plant sources.- 2.4.3 Ripening rooms.- 2.4.4 Fluorescent ballasts and rubber materials.- 2.4.5 Microorganisms.- 2.5 Commercial applications in packaging.- 2.5.1 Potassium permanganate-based scavengers.- 2.5.2 Activated carbon-based scavengers.- 2.5.3 Activated earth-type scavengers.- 2.5.4 New and novel approaches to ethylene-removing packaging.- Acknowledgements.- References.- 3 Design of modified atmosphere packaging for fresh produce.- 3.1 Introduction.- 3.2 Literature review.- 3.3 Feasibility study.- 3.3.1 Optimum conditions.- 3.4 Respiration rates.- 3.4.1 Temperature effect.- 3.5 Measurement of respiration rates.- 3.5.1 Flow-through system.- 3.5.2 Closed system method.- 3.6 Model equations and package requirements.- 3.6.1 Unsteady-state equations.- 3.6.2 Steady-state equations.- 3.7 Polymeric films for MAP applications.- 3.7.1 Perforation and microporous films.- 3.7.2 Temperature compensating films.- 3.7.3 Ceramic-filled films.- 3.8 Concluding remarks.- Nomenclature.- References.- 4 Active packaging in polymer films.- 4.1 Introduction.- 4.2 Oxygen scavenging.- 4.2.1 Forms of oxygen-scavenging packaging.- 4.2.2 Plastics packaging as media for oxygen scavenging.- 4.2.3 Brief history of oxygen-scavenging films.- 4.2.4 Chemistry of oxygen scavenging.- 4.2.5 Chemical barrier to oxygen permeation.- 4.3 Moisture control films.- 4.3.1 Liquid water control.- 4.3.2 Humidity buffering.- 4.4 Removal of taints and food constituents.- 4.5 Ingredient release.- 4.5.1 Antioxidant release from plastics.- 4.6 Permeability modification.- 4.7 Current use commercially.- 4.8 Regulatory and environmental impacts.- References.- 5 Edible films and coatings as active layers.- 5.1 Introduction.- 5.2 Use of edible active layers to control water vapor transfer.- 5.3 Use of edible active layers to control gas exchange.- 5.4 Modification of surface conditions with edible active layers.- 5.5 Conclusion.- Acknowledgements.- References.- 6 Interactive packaging involving sachet technology.- 6.1 Introduction.- 6.2 Oxygen absorbents.- 6.2.1 Classification of oxygen absorbents.- 6.2.2 Main types of oxygen absorbents.- 6.2.3 Factors influencing the choice of oxygen absorbents.- 6.2.4 Application of oxygen absorbents for shelf-life extension of food.- 6.2.5 Advantages and disadvantages of oxygen absorbents.- 6.2.6 Effect of oxygen absorbents on aflatoxigenic mold species.- 6.3 Ethanol vapor.- 6.3.1 Ethanol vapor generators.- 6.3.2 Uses of Ethicap for shelf-life extension of food.- 6.3.3 Effect of ethanol vapor on food spoilage/food poisoning bacteria.- 6.3.4 Advantages and disadvantages of ethanol vapor generators.- 6.4 Conclusion.- References.- 7 Enzymes as active packaging agents.- 7.1 Enzymes.- 7.2 Potential roles of enzymes in active packaging.- 7.3 History.- 7.4 Oxygen removal.- 7.5 Antimicrobial effects.- 7.6 Time-temperature integrator-indicators.- 7.7 Lactose removal.- 7.8 Cholesterol removal.- References.- 8 The history of oxygen scavenger bottle closures.- 8.1 Background.- 8.2 Oxygen measurements.- 8.2.1 Techniques for measuring the oxygen content of bottles.- 8.2.2 Results of measurements.- 8.2.3 Oxygen ingress.- 8.2.4 Combining the effect of initial and ingress oxygen.- 8.3 Oxygen scavenger liners.- 8.3.1 Theoretical.- 8.3.2 Commercial activity.- 8.3.3 Health and environmental concerns.- 8.4 The effect of scavenging closures on beer flavor.- 8.5 The advantages of oxygen control bottles.- 8.6 The future of oxygen scavenging closures.- References.- 9 Commercial applications in North America.- 9.1 Packaging overview.- 9.2 Marketplace susceptors.- 9.2.1 Susceptor types.- 9.2.2 Field intensification devices.- 9.2.3 Susceptor applications.- 9.3 Application of temperature indicator to microwaveable packaging.- 9.4 Active packaging - produce.- 9.4.1 Oya produce bags.- 9.4.2 Oya test results.- 9.4.3 Modified atmosphere produce.- 9.5 Oxygen absorber food applications.- 9.5.1 Bottle closures - oxygen scavengers.- 9.6 Other applications.- References.- 10 Time-temperature indicators.- 10.1 Introduction.- 10.2 Indicator systems.- 10.3 Indicator application issues and consumer interests.- 10.4 Chemical indicators for thermal process validation.- 10.5 Conclusions.- References.- 11 Safety considerations in active packaging.- 11.1 Introduction.- 11.2 Packaging and food safety.- 11.3 Passive safety interactions.- 11.3.1 Barriers to contamination.- 11.3.2 Prevention of migration.- 11.4 Active safety interactions.- 11.4.1 Emitters and sorbers.- 11.4.2 Active packaging and migration.- 11.4.3 Barrier to contamination.- 11.4.4 Indirect effects on safety.- 11.4.5 Indicators of safety/spoilage.- 11.4.6 Direct inhibition of microbial growth.- 11.4.7 Modified atmosphere packaging.- 11.4.8 Antimicrobial films.- 11.4.9 Rational functional barriers.- 11.4.10 Combined systems.- 11.5 Conclusions.- References.mehr