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Novel food packaging techniquesEdited by R Ahvenainen, formerly VTT Biotechnology, Finland
Woodhead Publishing Series in Food Science, Technology and Nutrition No. 83
…designed to be of interest to a wide readership including those working in research into food technology, food packaging development and legislation as well as academia.
Food Science and Technology
This is an excellent book. …recommended as a must for any packaging technologist.
Food Technology in New Zealand
…excellent introduction that provides a very useful section on sources of further information and advice as well as an extensive reference section.
Food Technology in New Zealand
- provides an authoritative and comprehensive review of the key trends of food packaging
- discusses the range of active packaging techniques such as the use of oxygen and other scavengers, moisture regulation and antimicrobial packaging in food preservation
- covers packaging optimisation, the legislative context, sustainable packaging and consumer attitudes
Packaging continues to be one of the most important and innovative areas in food processing. Edited by a leading expert in the field, and with its distinguished international team of contributors, Novel food packaging techniques provides an authoritative and comprehensive review of the key trends.
Part one discusses the range of active packaging techniques such as the use of oxygen and other scavengers, moisture regulation and antimicrobial packaging in food preservation. It also covers the use of intelligent systems such as time-temperature and freshness indicators to assess food quality. Part two reviews developments in modified atmosphere packaging (MAP) and its role in enhancing product safety and quality. Part three describes packaging applied in practice to particular products such as meat and fish. Part four covers other key issues such as packaging optimisation, the legislative context, sustainable packaging and consumer attitudes.
Novel food packaging techniques is a standard reference for the food industry in optimising the use of packaging to improve product safety and quality.
ISBN 1 85573 675 6
ISBN-13: 978 1 85573 675 7
June 2003
400 pages 234 x 156mm hardback
£175.00 / US$300.00 / €210.00
Usually dispatched within 24 hours
About the editor
Raija Ahvenainen is Editor-in-Chief of the magazine Kehittyva elintarvike. She was formerly Manager of the Packaging and Food Group at VTT Biotechnology, one of the world's leading centres for food research.
Titles which may also be of interest:
Environmentally compatible food packaging
Development of packaging and products for use in microwave ovens
In-pack processed foods
Chemical migration and food contact materials
Trends in packaging of food, beverages and other fast-moving consumer goods (FMCG)
Microbial decontamination in the food industry
Contents
PART 1 TYPES AND ROLES OF ACTIVE AND INTELLIGENT PACKAGING
PART 2 DEVELOPMENTS IN MODIFIED ATMOSPHERE PACKAGING (MAP)
PART 3 NOVEL PACKAGING AND PARTICULAR PRODUCTS
PART 4 GENERAL ISSUES
Introduction
PART 1 TYPES AND ROLES OF ACTIVE AND INTELLIGENT PACKAGING
Active and intelligent packaging: an introduction
R Ahvenainen, VTT Biotechnology, Finland
- Introduction: the role of packaging in the food chain
- Active packaging techniques
- Intelligent packaging techniques
- Current use of novel packaging techniques
- Current research
- The legislative context
- Consumers and novel packaging
- Future trends
- Sources of further information and advice
- References
Oxygen, ethylene and other scavengers
L Vermeiren, L Heirlings, F Devlieghere and J Debevere Ghent University, Belgium
- Introduction
- Oxygen scavenging technology
- Selecting the right type of oxygen scavenger
- Ethylene scavenging technology
- Carbon dioxide and odour scavengers
- Future trends
- References
Antimicrobial food packaging
J Han, The University of Manitoba, Canada
- Introduction
- Antimicrobial agents
- Constructing an antimicrobial packaging system
- Factors affecting the effectiveness of antimicrobial packaging
- Conclusion
- References
Non-migratory bioactive polymers (NMBP) in food packaging
M Steven and J Hotchkiss, Cornell University, USA
- Introduction
- Using NMBP for food preservation and other roles
- Current limitations
- Inherently bioactive synthetic polymers: types and applications
- Polymers with immobilised bioactive compounds
- Applications of polymers with immobilised bioactive compounds
- Future trends
- References
Time-temperature indicators (TTIs)
P Taoukis, National University of Athens, Greece
- Introduction
- Defining and classifying TTIs
- Requirements for TTIs
- The development of TTIs
- Current TTI systems
- Using TTIs to monitor shelf-life during distribution
- Using TTIs to optimise distribution and stock rotation
- Future trends
- References
The use of freshness indicators in packaging
M Smolander, VTT Biotechnology, Finland
- Introduction
- Compounds indicating the quality of packaged food products
- Freshness indicators
- Pathogen indicators
- Other methods for spoilage detection
- Future trends
- References
Packaging-flavour interactions
J Linssen, R van Willige and M Dekker, Wageningen University, The Netherlands
- Introduction
- Factors affecting flavour absorption
- The role of the food matrix
- The role of differing packaging materials
- Flavour modification and sensory quality
- Case study: packaging and lipid oxidation
- Modelling flavour absorption
- Packaging-flavour interactions and active packaging
- References
Moisture regulation
T Powers and W Calvo, Multisorb Technologies Inc, USA
- Introduction
- Silica gel
- Clay
- Molecular sieve
- Humectant salts
- Irreversible adsorption
- Planning a moisture defense
- Future trends
PART 2 DEVELOPMENTS IN MODIFIED ATMOSPHERE PACKAGING (MAP)
Novel MAP applications for fresh-prepared produce
B Day, Food Science Australia
- Introduction
- Novel MAP gases
- Testing novel MAP applications
- Applying high O MAP
- Future trends
- References
- Acknowledgements
MAP, product safety and nutritional quality
M Gil, CEBAS-CSIC, Spain
- Introduction
- Carbon dioxide as an antimicrobial gas
- The microbial safety of MAP: Clostridium botulinum and Listeria monocytogenes
- The microbial safety of MAP: Yersinia enterocolitica and Aeromonas spp
- The effect of MAP on the nutritional quality of non-respiring food products
- The effect of MAP on the nutritional quality of fresh fruits and vegetables: vitamin C and carotenoids
- The effect of MAP on the nutritional quality of fresh fruits and vegetables: phenolic compounds and glucosinolates
- References
Reducing pathogen risks in MAP-prepared produce
D O'Beirne and G Francis, University of Limerick, Ireland
- Introduction
- Measuring pathogen risks
- Factors affecting pathogen survival
- Improving MAP to reduce pathogen risks
- Future trends
- Sources of further information and advice
- References
Detecting leaks in modified atmosphere packaging
E Hurme, VTT Biotechnology, Finland
- Introduction
- Leakage, product safety and quality
- Package leak detection during processing
- Package leak indicators during distribution
- Future trends
- References
Combining MAP with other preservation techniques
J Rosnes, M Sivertsvik and T Skara, NORCONSERV, Norway
- Introduction
- Combining MAP with other preservation techniques
- Heat treatment and irradiation
- Preservatives
- Low temperature
- Other techniques
- Consumer attitudes
- Future trends
- Sources of further information and advice
- References
Integrating MAP with new germicidal techniques
J Lucas, University of Liverpool, UK
- Introduction
- Ultra violet radiation
- Ozone
- Integration with MAP
- Future trends
- References
Improving MAP through modelling
N Banks, Zespri Innovation Ltd, New Zealand
- Introduction
- Modelling principles and methods
- Current MAP-related models
- Dedicated models
- Applying models to improve MAP
- The advantages and disadvantages of models
- Future trends
- Sources of further information and advice
- References
PART 3 NOVEL PACKAGING AND PARTICULAR PRODUCTS
Active packaging in practice: meat
C Gill, Agriculture and Agri-Food Canada
- Introduction
- Control of product appearance
- Control of flavour, texture and other characteristics
- Delaying microbial spoilage
- The effects of temperature on storage life
- MAP technology for meat products
- Controlled atmosphere packaging for meat products
- Future trends in active packaging for raw meats
- References
Active packaging in practice: fish
M Sivertsvik, NORCONSERV, Norway
- Introduction
- The microbiology of fish products
- Active packaging: atmosphere modifiers
- Active packaging: water control
- Active packaging: antimicrobial and antioxidant applications
- Active packaging: edible coatings and films
- Active packaging: taint removal
- Intelligent packaging applications
- Future trends
- References
Active packaging and colour control: the case of meat
M Jakobsen and G Bertelsen, The Royal Veterinary and Agricultural University, Denmark
- Introduction
- Packaging and storage factors affecting colour stability
- Modelling the impact of modified atmosphere packaging
- Pre and post-slaughter factors
- Future trends
- References
Active packaging and colour control: the case of fruit and vegetables
P Gomez, National Institute for Agricultural Technology, Argentina
- Introduction
- Colour changes and stability in fruits and vegetables
- Colour measurement
- Processes of colour change
- Colour stability and modified atmosphere packaging
- Combining low oxygen, high carbon dioxide and other gases
- Future trends
- References
PART 4 GENERAL ISSUES
Optimising packaging
T Lyijynen, E Hurme and R Ahvenainen, VTT Biotechnology, Finland
- Introduction
- Issues in optimising packaging
- The VTT Precision Packaging Concept
- Examples of food packaging optimisation
- Conclusion: improving decision-making
Legislative issues relating to active and intelligent packaging
N de Kruijf and R Rijk, TNO Nutrition and Food Research, The Netherlands
- Introduction
- Initiatives to amend EU legislation: European report
- Initiatives to amend EU legislation: Nordic report
- Current EU legislation and recommendations for change
- Food contact materials
- Food additives
- Food flavouring
- Biocides and pesticides
- Food hygiene
- Food labelling, weight and volume control
- Product safety and waste
- References
Recycling packaging materials
R Franz and F Welle, Fraunhofer Institute for Process Engineering and Packaging, Germany
- Introduction
- The recyclability of packaging plastics
- Improving the recyclability of plastics packaging
- Recycling technology
- Testing the safety and quality of recycled material
- Sources of further information and advice
- References
Green plastics for food packaging
J de Vlieger, TNO Industrial Technology, The Netherlands
- Introduction: the problem of plastic packaging waste
- The range of biopolymers
- Developing novel biodegradable materials
- Legislative issues
- Current applications
- Future trends
- References
Integrating active packaging, storage and distribution
T Jarvi-Kaariainen, Association of Packaging Technology and Research, Finland
- Introduction: the supply chain for perishable foods
- The role of packaging in the supply chain
- Creating integrated packaging, storage and distribution: alarm systems and TTIs
- Traceability: radio frequency identification
- Future trends
- Sources of further information and advice
- References
Testing consumer responses to new packaging concepts
L Lahteenmaki and A Arvola, VTT Biotechnology, Finland
- Introduction: new packaging techniques and the consumer
- Special problems in testing responses to new packaging
- Methods for testing consumer responses
- Consumer attitudes towards active and intelligent packaging
- Consumers and the future of active and intelligent packaging
- References
MAP performance under dynamic temperature conditions
M Hertog, Katholieke Universiteit Leuven, Belgium
- Introduction
- Defining MAP performance
- Temperature control and MAP performance
- The impact of dynamic temperature conditions on MAP performance
- Maximising MAP performance
- Future trends
- References