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Food Packaging Principles and Practice, Third Edition

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ISBN-10: 1439862419

ISBN-13: 9781439862414

Edition: 3rd 2012 (Revised)

Authors: Gordon L. Robertson

List price: $76.99
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A comprehensive and accessible textbook, Food Packaging: Principles and Practice, Second Edition presents an integrated approach to understanding the principles underlying food packaging and their applications. Integrating concepts from chemistry, microbiology, and engineering, it continues in the fine tradition of its bestselling predecessor - and has been completely updated to include new, updated, and expanded content. The author divides the book's subject matter into five parts for ease-of-use. The first part addresses the manufacture, properties, and forms of packaging materials, placing emphasis on those properties that influence the quality and shelf life of food. The second part then details the various types of deteriorative reactions that foods undergo, examines the extrinsic factors controlling their reaction rates, and discusses specific factors influencing shelf life and the methodology used to estimate that shelf life. Chapters on the aseptic packaging of foods, active and intelligent packaging, modified atmosphere packaging, and microwavable food packaging are explored in the third part, while the fourth part describes packaging requirements of the major food groups. The final section examines the safety and legislative aspects of food packaging. The book also includes over 300 industry abbreviations, acronyms, and symbols, and an expansive index. What's New in the Second Edition: Includes five new chapters and diagrams that explain recent developments in packaging materials and processes Provides the latest information on new and active packaging technologies Presents new, updated, and expanded referencesAdhering to the highly organized format that made the first edition so straightforward and informative, this latest edition of Food Packaging: Principles and Practice presents students with the most essential and cutting-edge information available.The author maintains a website with more information.
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Book details

List price: $76.99
Edition: 3rd
Copyright year: 2012
Publisher: Taylor & Francis Group
Publication date: 1/18/2013
Binding: Hardcover
Pages: 733
Size: 8.00" wide x 11.00" long x 1.00" tall
Weight: 3.432
Language: English

Introduction to Food Packaging
Functions of Packaging
Package Environments
Functions/Environment Grid
Packaging Innovation
Finding Information
Structure and Related Properties of Plastic Polymers
Factors Influencing Polymer Structures and Related Properties
Edible, Biobased and Biodegradable FoodPackaging Materials
Edible Packaging Materials
Biobased and Biodegradable Packaging Materials
Environmental Aspects
Future Trends
Optical, Mechanical and Barrier Properties of Thermoplastic Polymers
Optical Properties
Tensile Properties
Bursting Strength
Impact Strength
Tear Strength
Crease or Flex Resistance
Coefficients of Friction
Orientation and Shrinkage
Barrier Properties
Processing and Converting of Thermoplastic Polymers
Coating and Laminating
Vapor Deposition
Injection Molding
Blow Molding
Foamed (Cellular) Plastics
Paper and Paper-Based Packaging Materials
Paperboard Products
Metal Packaging Materials
Manufacture of Tinplate
Manufacture of ECCS
Manufacture of Aluminum
Container-Making Processes
Aluminum Foils and Containers
Corrosion of Metal Packaging Materials
Glass Packaging Materials
Composition and Structure
Physical Properties
Glass Container Design
Closures for Glass Containers
Printing Processes, Inks, Adhesives and Labeling of Packaging Materials
Printing Processes
Food Packaging Closures and Sealing Systems
Closures for Glass and Plastic Containers
Heat Sealing
Peelable Seals
Cold Seals
Deteriorative Reactions in Foods
Deteriorative Reactions in Foods
Rates of Deteriorative Reactions
Intrinsic Factors Controlling the Rates of Deteriorative Reactions
Extrinsic Factors Controlling the Rates of Deteriorative Reactions
Shelf Life of Foods
Shelf Life Determination
Determining Shelf Life from the Product Side
Predicting Microbial Shelf Life
Accelerated Shelf Life Testing
Determining Shelf Life from the Consumer Side
Shelf Life Devices
Some Cautionary Advice
Aseptic Packaging of Foods
Sterilization of Packaging Material Food Contact Surfaces
Aseptic Packaging Systems
Integrity Testing of Aseptic Packages
Packaging of Microwavable Foods
Basic Principles
Effect of Food Product
Active and Intelligent Packaging
Historical Development
Active Packaging Systems
Intelligent Packaging
Safety and Regulatory Issues
Modified Atmosphere Packaging
Gases Used in Map
Methods of Creating MA Conditions
Equipment for MAP
Packaging for MAP Applications
Microbiology of MAP
Safety of MAP
Refrigerated, Pasteurized Foods with Extended Durability and Sous Vide
Applications of MAP
Packaging of Flesh Foods
Red Meat
Cured and Cooked Meats
Packaging of Horticultural Products
Postharvest Physiology
Modified Atmosphere Packaging of Fresh Horticultural Produce
Packaging of Horticultural Products
Packaging of Dairy Products
Fluid Milk
Fermented Products
Butter and Spreads
Milk Powders
Packaging of Cereals, Snack Foods and Confectionery
Breakfast Cereals
Bakery Products
Snack Foods
Packaging of Beverages
Carbonated Soft Drinks
Legislative and Safety Aspects of Food Packaging
Regulatory Considerations
Plastics Packaging
Metal Packaging
Paper Packaging
Glass Packaging
Taints and Off-Flavors
Food Packaging and Sustainability
Waste Management Options
Life Cycle Assessment
Packaging and Environmental Policies
Packaging and Sustainability