Food Packaging Technology

This book sets out to assist in the attainment of these objectives by informing designers, technologists and others in the packaging chain about key food packaging technologies and processes. Food packaging industry involves a number of actors which include producers, retailers, consumers and researchers. Each of the actors in the cycle has a legitimate priority to protect. The primary aim of all the players is to protect the food from degradation by environmental and human factors and also ensure delivery of food items to ultimate consumers in safe and sound condition. In addition to protection, food package also serves as means of communication between producer and consumer by carrying vital information about the content specification, producer’s information, product handling tips and storage requirements. It requires that during containment the package should behave inert and prevent chemical migration between the package and the food. Innovations in food packaging techniques can significantly contribute to the quality, quantity, and sustainability of the food products, including beverages. Sensor systems offer major advantages to enhance packaging function since they are affordable and versatile. However, they need to be integrated into the existing packaging technologies. Packaging works with the preservation approach by preventing microbial contamination, inhibiting microbial growth, and minimizing quality loss. However, after packaging it is possible that foods can deteriorate from one or a combination of biological, chemical, and physical reasons. Destruction and inhibition of microorganisms are the main concerns of food preservation approaches, related to preventing food spoilage and food-borne illness, along with providing the highest food quality (appearance, aroma, taste, texture, etc.) possible. Many packaging functions such as protection of the product from environmental factors and contamination such as dust and dirt, dehydration and rehydration, insect and rodent infestation, containment of the product to avoid leakage and spillage, and physical protection action against hazards during storage and distribution are taken for granted by the consumer. Packaging is very often the key factor to limiting the effects of physical damage on product shelf life. The book is designed both to meet the needs of those studying for the Food Packaging Technology and to act as a comprehensive reference for packaging professionals.