Food Packaging : Materials,Techniques and Environmental Issues.

ISBN:

9789811642333

Title:

Author:

Saha, N. C.

Personal Author:

Saha, N. C.

Edition:

1st ed.

Physical Description:

1 online resource (363 pages)

Series:

Lecture Notes in Management and Industrial Engineering Series

Contents:

Intro -- Foreword -- Preface -- Contents -- Authors and Contributors -- About the Authors -- Contributors -- 1 Food Packaging: Concepts and Its Significance -- 1.1 Introduction -- 1.2 History of Packaging -- 1.3 Concepts of Food Packaging -- 1.4 Functions of Packaging -- 1.5 Components of Packaging -- 1.6 Packaging-Its Linkage to Labeling, Branding and Marketing -- 1.7 Packaging in the Nineteenth Century -- 1.8 Evolution of Modern Food Packaging -- References -- 2 Flexible Packaging Material-Manufacturing Processes and Its Application -- 2.1 Introduction -- 2.2 Paper -- 2.2.1 Manufacturing -- 2.2.2 Types of Paper -- 2.3 Plastic Films and Laminates -- 2.3.1 Materials -- 2.3.2 Polyethylene -- 2.3.3 Low-Density Polyethylene (LDPE) [12] -- 2.3.4 High-Density Polyethylene (HDPE) -- 2.3.5 Linear Low-Density Polyethylene (LLDPE) -- 2.3.6 Polypropylene (PP) -- 2.3.7 Polyethylene Terephthalate (PET) -- 2.3.8 Nylon (PA6, PA66, PA11) -- 2.3.9 Ethylene Vinyl Alcohol (EVOH) -- 2.3.10 Cellulose-Based Materials [13] -- 2.3.11 Manufacturing Process -- 2.4 Aluminum Foil [16] -- 2.4.1 Foil is Made by Two Methods -- 2.4.2 Properties -- 2.5 Plastic Woven Sack -- 2.5.1 Materials -- 2.5.2 Properties -- 2.5.3 Manufacturing -- 2.5.4 Applications -- 2.6 Jute-As Packaging Medium -- 2.6.1 Use of Jute Fibers -- 2.6.2 Manufacturing Process of Jute Fabric [17, 18, 20] -- 2.6.3 Terminology Related to Jute Fabrics [21] -- 2.6.4 Benefits of Jute Packaging [17] -- 2.6.5 Limitation of Jute Fabrics [18] -- 2.7 Leno Bag -- 2.7.1 Advantages of Leno Bags -- 2.7.2 The Process of Manufacturing -- 2.7.3 Application -- References -- 3 Semi-rigid Materials-Manufacturing Processes and Its Application -- 3.1 Introduction -- 3.2 Paperboard -- 3.2.1 White Board -- 3.2.2 Solid Board -- 3.2.3 Chipboard -- 3.2.4 Fiber Board -- 3.2.5 Ovenable Board -- 3.3 Folding Carton.

3.3.1 Properties of Folding Carton -- 3.3.2 Application of Folding Carton -- 3.4 Lined Carton -- 3.4.1 There Are Different Types of Lined Board -- 3.4.2 Properties of Lined Carton -- 3.5 Paper-Based Multilayer Composite Carton -- 3.5.1 Advantages -- 3.5.2 Materials Used -- 3.5.3 Types of Composite Cartons -- 3.6 Bag in Box -- 3.6.1 Advantages -- 3.6.2 Applications -- 3.7 Composite Containers -- 3.7.1 Composite Containers Are Made from Two Methods -- 3.7.2 Advantages -- 3.7.3 Properties -- 3.7.4 Application -- 3.8 Multilayer Squeezable Tube -- 3.8.1 Manufacturing Process -- 3.8.2 Types of Tube -- 3.8.3 Applications -- 3.9 Thermoformed Container -- 3.10 Thermoforming Process -- 3.10.1 Advantages of Thermoforming -- 3.10.2 Disadvantages of Thermoforming -- 3.10.3 Material Selection -- 3.10.4 Process Factors -- 3.10.5 Quality Control -- References -- 4 Rigid Packaging Materials-Manufacturing Processes and Its Application -- 4.1 Introduction -- 4.2 Metal Containers -- 4.2.1 Tinplate -- 4.2.2 Coating/Lacquering -- 4.2.3 Manufacturing of Three-Piece Cans -- 4.2.4 Aluminum -- 4.2.5 Two-Piece Can Manufacturing Process -- 4.2.6 Properties of Metals Which Make Them Suitable for Food Packaging -- 4.2.7 Applications -- 4.3 Glass Container -- 4.3.1 Manufacturing of Glass -- 4.3.2 Types of Coatings on Glass -- 4.3.3 Properties of Glass -- 4.3.4 Applications -- 4.4 Plastics Containers -- 4.4.1 Production of Rigid Plastic Containers -- 4.4.2 Thin-Wall Injection Molding -- 4.4.3 Blow Molding -- 4.4.4 In Extrusion Blow Molding (EBM) -- 4.5 Plastic Crates -- 4.5.1 Criteria for the Selection of Crates -- 4.5.2 Materials Used for the Manufacturing -- 4.5.3 Manufacturing Process -- 4.5.4 Type of Plastic Crates -- 4.5.5 Disadvantages of Plastic Crates -- 4.5.6 Applications -- 4.6 Wooden Crates -- 4.6.1 Material Used -- 4.6.2 Design of Wooden Crates.

4.6.3 Advantages of Wooden Crates Are -- 4.6.4 Disadvantages of Wooden Crates Are -- 4.7 Corrugated Fiber Board Boxes -- 4.7.1 Components of Corrugated Fiber Board -- 4.7.2 Manufacturing Process of Corrugated Fiber Board Box -- 4.7.3 Design of Corrugated Fiber Board Boxes -- 4.7.4 Advantages of Corrugated Fiber Board Boxes -- 4.7.5 Applications -- References -- 5 Packaging Techniques for Fresh Fruits and Vegetables -- 5.1 Introduction -- 5.2 Breathable Films -- 5.2.1 Manufacturing Process -- 5.2.2 Types of Breathable Films -- 5.3 Molded Pulp Trays -- 5.3.1 Manufacturing Process [1] -- 5.3.2 Properties of Molded Pulp Packaging -- 5.3.3 Applications [17, 18] -- 5.4 Expanded Polystyrene (EPS) Containers [19] -- 5.4.1 Manufacturing Process -- 5.4.2 Properties [20] -- 5.4.3 Applications of Expanded Polystyrene [21] -- 5.5 Modified Atmosphere Packaging (MAP) -- 5.5.1 Role of Gases in MAP -- 5.5.2 Classification of MAP [21, 22] -- 5.5.3 Principle of MAP Technique -- 5.5.4 Techniques of MAP -- 5.5.5 Advantages of MAP Technique -- 5.5.6 Limitation MAP Technique -- 5.5.7 Application of MAP -- 5.5.8 Packaging Material Used for MAP [27] -- 5.5.9 Application of MAP Technique -- 5.6 Controlled Atmosphere Packaging (CAP) [28-30] -- 5.6.1 Advantages of CA Technique -- 5.6.2 Disadvantages of CA Technique -- 5.6.3 Application -- 5.7 Active Packaging [31, 32] -- 5.7.1 Principles of Active Packaging -- 5.7.2 Active Packaging Principles and Its Application to Perishables -- 5.7.3 Different Types of Active Agents -- 5.8 Intelligent Packaging [32] -- 5.8.1 Quality or Freshness Indicators -- 5.8.2 Time-Temperature Indicators -- 5.8.3 Self-adhesive Labels -- 5.8.4 RFID -- 5.9 Antimicrobial Packing -- 5.9.1 Microbial Agents Are of Different Types -- 5.9.2 There Are Different Methods of Incorporating Antimicrobial Agents into the Film.

5.9.3 Properties of Antimicrobial Packing -- 5.9.4 Antimicrobial Package Material Can Be Classified into Two Types -- References -- 6 Packaging Techniques for Processed Food Products -- 6.1 Introduction -- 6.2 Canning -- 6.2.1 Methods of Canning -- 6.2.2 Material Used for Canning -- 6.2.3 Application -- 6.3 Aseptic Packaging -- 6.3.1 Chemical Treatments -- 6.3.2 Packaging Materials Used -- 6.3.3 Main Features of Aseptic System -- 6.3.4 Advantages of Aseptic Packages of Food Products -- 6.3.5 Application -- 6.4 Retort Pouch -- 6.4.1 Characteristics of Materials Used for Retort Pouch -- 6.4.2 Advantages of Retort Packaging Technique -- 6.4.3 Disadvantages of Retort Packaging Technique -- 6.4.4 Application -- 6.5 Ultra-High-Temperature Processing (UHT) -- 6.5.1 Advantages of UHT Technique -- 6.5.2 Disadvantages of UHT Technique -- 6.5.3 Application -- 6.6 High-pressure Processing -- 6.6.1 HPP Systems Are of Two Types -- 6.6.2 Foods Suitable for HPP -- 6.7 Individual Quick Freezing (IQF) -- 6.7.1 Benefits -- 6.7.2 Methods -- 6.8 Freeze-Drying -- 6.8.1 Packaging Requirement -- 6.8.2 Advantages of Freeze-Drying Technique -- 6.8.3 Disadvantages of Freeze-Drying Technique -- 6.8.4 Application -- 6.9 Microwave Heating -- 6.9.1 Packaging Materials Used for Microwave Heating -- 6.9.2 Advantages of Microwave Oven -- 6.9.3 Disadvantages of Microwave Oven -- 6.9.4 Applications -- 6.10 Irradiation -- 6.10.1 Packaging Material -- 6.10.2 Advantages of Irradiation Technique -- 6.10.3 Disadvantages of Food Irradiation -- 6.10.4 Application -- 6.11 Pulse Electric Field -- 6.11.1 Advantages -- 6.11.2 Disadvantages -- 6.11.3 Applications -- 6.12 UV Sterilization -- 6.12.1 Advantages -- 6.12.2 Disadvantages -- References -- 7 Food Packaging Design-Its Concept and Application -- 7.1 Introduction: Significance of Design for Packaged Food [1, 2].

7.1.1 First Moment of Truth [2] -- 7.2 Role of Package Design as a Marketing Tool [3] -- 7.2.1 Disruption and Differentiation [4] -- 7.2.2 Convenience and Desirability [4] -- 7.2.3 Communication and Branding [4] -- 7.2.4 Brand Integrity and Consumer Safety [4] -- 7.2.5 Process Feasibility [4] -- 7.2.6 Supply Chain and Logistics [4] -- 7.2.7 Commercial Viability [4] -- 7.2.8 Sustainability and CSR [4] -- 7.2.9 Special Needs [4] -- 7.3 Branding and Integrated Brand Identity [4] -- 7.4 Design and Sensation Transference [5] -- 7.4.1 Packaging is the Future of Finishing [5] -- 7.4.2 Quality and Perception-Neck Finish [6] -- 7.5 Pack Structure Design -- 7.6 Package Structure Design Process [6] -- 7.7 Product and Pack Compatibility for Design Decisions [6] -- 7.8 Graphic Design Significance and Process [7] -- 7.8.1 Graphic Design Process [7] -- 7.8.2 Visual Hierarchy [8] -- 7.9 Evolution of Print Processes [9] -- 7.10 Types of Food and Typical Pack Formats -- 7.11 Design Guidelines [9] -- 7.12 Statutory Requirements [10] -- 7.13 Brand Launch, Pilot Production and Pre-testing [11] -- 7.13.1 Finish or Finesse [12] -- 7.14 Consumer Connect and Digitalization -- 7.15 Challenge of Online Retail -- 7.16 Supply Chain and Secondary Packaging -- 7.17 Visualizing the Future -- 7.18 Examples of Modern Packaging Design -- References/Suggested Reading -- 8 Testing and Quality Evaluation of Packaging Materials and Packages -- 8.1 Introduction -- 8.2 Paper and Paper Board -- 8.2.1 Physical Tests -- 8.2.2 Mechanical Tests -- 8.2.3 Chemical Tests -- 8.2.4 Optical Tests -- 8.3 Corrugated Fibre Board -- 8.4 Corrugated Fibre Board Box -- 8.4.1 Box Compression Strength (BCT) -- 8.4.2 Drop Test -- 8.4.3 Vibration Test -- 8.4.4 Stack Load Test -- 8.4.5 Inclined Impact Test -- 8.4.6 Rolling Test -- 8.4.7 Water Spray Test -- 8.5 Plastic Films and Laminates -- 8.5.1 Physical Tests.

8.5.2 Mechanical Tests.

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2023. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Subject Term:

Food-Packaging.

Packaging-Design-Environmental aspects.

Added Author:

Chidambar, Subramoni.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2022

Publication Information:

Singapore :

Springer,

2022.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
664.09	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

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Summary

This comprehensive and authoritative book aims to encompass the best and current practices in the field of contemporary food packaging. It covers various aspects of packaging, including challenges and their solutions, innovations, and environmental concerns. Written by experts working in the field, the content is supported by technical/statistical data, practical examples, case studies, and real-life experiences of academicians and professionals working in the area of food packaging. The book covers challenges in food packaging, systems and materials for packaging, packaging design requirements of the food industry, technology machinery and system, printing and graphics, testing and regulatory aspects, advanced and smart packaging, distribution and logistics in a globalized environment, and sustainable and green packaging. This book will be useful for Packaging Technologists, food scientists, material scientists, policy makers, students, and researchers.

Author Notes

Prof. N.C. Saha is an internationally acclaimed Professor in the field of Packaging. He was the former Director of the Indian Institute of Packaging, Govt. of India.. He obtained Master's in Food Technology from Central Food Technological Research Institute, Mysore, and Ph.D. in Packaging Management from North Maharashtra University, India. He is an alumni of School of Packaging, Michigan State University, USA, as UNDP fellow and University of Tehran for Advanced Program in Productivity Concepts & Tools as a fellow of Asian Productivity Organization. He has published 2 books , 2 Chapters in packaging,15 research papers, over 450 articles in packaging and acquired one patent in "Packaging Container made of Plastic laminated Tube for liquid jaggery" to enhance shelf life by 180 days. Currently, he is Chairman, India Biomass Project under Indo-Dutch Sustainability Forum (INDUS) initiated by the Government of Netherlands; Chairman, five Sectional Committees--Bureau of Indian Standards (BIS), Government of India; Founder Chairman, Foundation for Innovative Packaging and Sustainability; Visiting Professor, Indian Institute of Technology Delhi, among others.

Prof. Anup K. Ghosh is Distinguished and Renowned Professor in the field of Polymer Science & Engineering at Indian Institute of Technology (IIT) Delhi, India, and Fellow of National Academy of Sciences, India. Professor Ghosh has over 30 years of research and teaching experience and has 12 patents to his credit. He is known for his accomplishments in the field of Polymer Processing and Rheology, having significantly contributed in the areas of Reactive Processing of Polymer Blends and Alloys, 3D Printing of Polymers, Polymer Packaging and Microcellular Processing of Polymeric Materials. Professor Ghosh obtained his M.Tech. degree in Chemical Engineering from the Indian Institute of Technology, Kanpur, India (1982), and a Ph.D. in Chemical Engineering from the State University of New York at Buffalo, NY,USA (1986). He has supervised 30 Ph.D. thesis and over 100 M.Tech. thesis. or his innovative development of polymeric orthotic knee joints for loco motor disabled people, with successful field trials on 1000 patients, he was conferred the National Award (2015) by the Government of India.

Dr. Meenakshi Garg is currently a faculty member at the Department of Food Technology, Bhaskaracharya College of Applied Sciences, University of Delhi, India. She has 20 years of experience in research and academics. Dr. Garg holds M.Sc. and Ph.D. degree from Chaudhary Charan Singh Haryana Agriculture University, India. Her research interest includes food processing, food packaging and food science and nutrition. Her research findings have appeared in many international and national peer-reviewed journals, published 5 books chapters and filed 2 patents. She is a Life Member of the Association of Food Scientists and Technologists (India), Indian Dietetic Association, Green Chemistry and Asian Polymer Association.

Dr. Susmita Dey Sadhu is currently a faculty member in the Department of Polymer Science, Bhaskaracharaya College of Applied Sciences, University of Delhi, India. She completed her Bachelor's and Master's degree in Chemistry from Burdwan University, India and completed her Ph.D. in Rubber Technology from Indian Institute of Technology Kharagpur, India. She is also actively engaged in research activities in the areas of polymer nanotechnology, polymers in packaging and polymer composites. Dr. Sadhu has several publications in reputed international and national journals. Her interest includes polymer composites, packaging and polymer characterization.