Flexible Packaging Of Foods

Flexible Packaging Of Foods
Author: Aaron Brody
Publsiher: CRC Press
Total Pages: 104
Release: 2017-07-28
ISBN: 1351365835
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Flexible Packaging Of Foods Book Excerpt:

This review encompasses one segment of food packaging – foods. That include flexible materials in their package. It is intended as a systems view point: designing product requirements and markets, and describing the present material and machine methods for filling those requirements.

Flexible Packaging of Foods

Flexible Packaging of Foods
Author: Aaron L. Brody
Publsiher: Unknown
Total Pages: 103
Release: 1970-01-01
ISBN: 9780408701471
Category: Food
Language: EN, FR, DE, ES & NL

Flexible Packaging of Foods Book Excerpt:

Flexible Food Packaging

Flexible Food Packaging
Author: Arthur Hirsch
Publsiher: Springer Science & Business Media
Total Pages: 216
Release: 2012-12-06
ISBN: 1461539080
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Flexible Food Packaging Book Excerpt:

Packaging is an essential feature of modern life. The science and art of packaging is so vast that no single book or even a multivolume work could hope to cover the entire scope of topics, from Artwork to Zipper. This volume has selected some of the most commonly raised questions in the field of flexible packaging of food. No claim is made for comprehensive coverage of the field-nor even for an in-depth exploration of a limited number of topics. The novice should find sufficient material here to gain a broad understanding of flexible packaging. The expert's knowledge may be enriched by the case studies and the additional reading lists. The first topic covered is "Who needs packaging?" We conclude that everyone depends on packaging. Western civilization as we know it today would cease without modern packaging. The advantages of controlled atmosphere (CA) or modified atmosphere packaging (MAP are reviewed, especially as they apply to the preservation of meat cheese and produce. The need for a moisture and oxygen barrier is analyzed, and materials that provide these properties are presented. The legal aspects of packaging are confronted-including FDA and USDA oversight, EPA and toxic waste disposal, bar codes, and nutritional labeling. Machinery-especially form-fill-seal (ffs)-is covered in detail, and the influence of the computer on the modern packaging operation is discussed.

Multilayer Flexible Packaging

Multilayer Flexible Packaging
Author: John R. Wagner, Jr.
Publsiher: William Andrew
Total Pages: 410
Release: 2016-03-29
ISBN: 0323477186
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Multilayer Flexible Packaging Book Excerpt:

Multilayer Flexible Packaging, Second Edition, provides a thorough introduction to the manufacturing and applications of flexible plastic films, covering materials, hardware and processes, and multilayer film designs and applications. The book gives engineers and technicians a better understanding of the capability and limitations of multilayer flexible films and how to use them to make effective packaging. It includes contributions from world renowned experts and is fully updated to reflect the rapid advances made in the field since 2009, also including an entirely new chapter on the use of bio-based polymers in flexible packaging. The result is a practical, but detailed reference for polymeric flexible packaging professionals, including product developers, process engineers, and technical service representatives. The materials coverage includes detailed sections on polyethylene, polypropylene, and additives. The dies used to produce multilayer films are explored in the hardware section, and the process engineering of film manufacture is explained, with a particular focus on meeting specifications and targets. In addition, a new chapter has been added on regulations for food packaging – including both FDA and EU regulations. Provides a complete introduction to multilayer flexible packaging, assisting plastics practitioners with the development, design, and manufacture of flexible packaging for food, cosmetics, pharmaceuticals, and more Presents thorough, well-written, and up-to-date reviews of the current technology by experts in the field, making this an essential reference for any engineer or manager Includes discussion and analysis of the latest rules and regulations governing food packaging

Flexible Packaging of Foods

Flexible Packaging of Foods
Author: Alan Brody
Publsiher: Unknown
Total Pages: 135
Release: 1970
ISBN: 1928374650XXX
Category: Electronic Book
Language: EN, FR, DE, ES & NL

Flexible Packaging of Foods Book Excerpt:

Current Technologies in Flexible Packaging

Current Technologies in Flexible Packaging
Author: Michael L. Troedel
Publsiher: ASTM International
Total Pages: 105
Release: 1986
ISBN: 0803104782
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Current Technologies in Flexible Packaging Book Excerpt:

Outlook for Flexible Packaging of Foods to 1981

Outlook for Flexible Packaging of Foods to 1981
Author: Chilton Research Services
Publsiher: Unknown
Total Pages: 135
Release: 1976
ISBN: 1928374650XXX
Category: Food
Language: EN, FR, DE, ES & NL

Outlook for Flexible Packaging of Foods to 1981 Book Excerpt:

The Science and Technology of Flexible Packaging

The Science and Technology of Flexible Packaging
Author: Barry A Morris
Publsiher: William Andrew
Total Pages: 744
Release: 2016-09-01
ISBN: 0323243258
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

The Science and Technology of Flexible Packaging Book Excerpt:

The Science and Technology of Flexible Packaging: Multilayer Films from Resin and Process to End Use provides a comprehensive guide to the use of plastic films in flexible packaging, covering scientific principles, properties, processes, and end use considerations. The book brings the science of multilayer films to the practitioner in a concise and impactful way, presenting the fundamental understanding required to improve product design, material selection, and processes, and includes information on why one material is favored over another for a particular application, or how the film or coating affects material properties. Detailed descriptions and analysis of the key properties of packaging films are provided from both an engineering and scientific perspective. End-use effects are also covered in detail, providing key insights into the way the products being packaged influence film properties and design. The book bridges the gap between key scientific literature and the practical challenges faced by the flexible packaging industry, providing essential scientific insights, best practice techniques, environmental sustainability information, and key principles of structure design to enable engineers and scientists to deliver superior products with reduced development time and cost. Provides essential information on all aspects of multilayer films in flexible packaging Aids in material selection and processing, shortening development times and delivering stronger products Bridges the gap between scientific principles and key challenges in the packaging industry, with practical explanations to assist practitioners in overcoming those challenges

Investigation of Flexible Packaging Materials for Selected Foods on Domestic Market

Investigation of Flexible Packaging Materials for Selected Foods on Domestic Market
Author: Y. T. Lin
Publsiher: Unknown
Total Pages: 24
Release: 1984
ISBN: 1928374650XXX
Category: Electronic Book
Language: EN, FR, DE, ES & NL

Investigation of Flexible Packaging Materials for Selected Foods on Domestic Market Book Excerpt:

Food Science

Food Science
Author: Norman N. Potter,Joseph H. Hotchkiss
Publsiher: Springer Science & Business Media
Total Pages: 608
Release: 1998
ISBN: 9780834212657
Category: Science
Language: EN, FR, DE, ES & NL

Food Science Book Excerpt:

Now in its fifth edition, Food Science remains the most popular and reliable text for introductory courses in food science and technology. This new edition retains the basic format and pedagogical features of previous editions and provides an up-to-date foundation upon which more advanced and specialized knowledge can be built. This essential volume introduces and surveys the broad and complex interrelationships among food ingredients, processing, packaging, distribution and storage, and explores how these factors influence food quality and safety. Reflecting recent advances and emerging technologies in the area, this new edition includes updated commodity and ingredient chapters to emphasize the growing importance of analogs, macro-substitutions, fat fiber and sugar substitutes and replacement products, especially as they affect new product development and increasing concerns for a healthier diet. Revised processing chapters include changing attitudes toward food irradiation, greater use of microwave cooking and microwaveable products, controlled and modified atmosphere packaging and expanding technologies such a extrusion cooking, ohmic heating and supercritical fluid extraction, new information that addresses concerns about the responsible management of food technology, considering environmental, social and economic consequences, as well as the increasing globalization of the food industry. Discussions of food safety an consumer protection including newer phychrotropic pathogens; HAACP techniques for product safety and quality; new information on food additives; pesticides and hormones; and the latest information on nutrition labeling and food regulation. An outstanding text for students with little or no previous instruction in food science and technology, Food Science is also a valuable reference for professionals in food processing, as well as for those working in fields that service, regulate or otherwise interface with the food industry.

Flexible Packaging for Thermoprocessed Foods

Flexible Packaging for Thermoprocessed Foods
Author: Victoria Dibbern
Publsiher: Unknown
Total Pages: 115
Release: 1974
ISBN: 1928374650XXX
Category: Electronic Book
Language: EN, FR, DE, ES & NL

Flexible Packaging for Thermoprocessed Foods Book Excerpt:

Coatings and Inks for Food Contact Materials

Coatings and Inks for Food Contact Materials
Author: Martin Forrest
Publsiher: iSmithers Rapra Publishing
Total Pages: 132
Release: 2007-10
ISBN: 9781847350794
Category: Science
Language: EN, FR, DE, ES & NL

Coatings and Inks for Food Contact Materials Book Excerpt:

This Rapra Review Report, Coatings and Inks for Food Contact Materials, has attempted to cover all of the coatings and inks products used in food contact scenarios. In practice, this encompasses an extremely wide range of polymer systems and formulations, and an emphasis has been placed on coatings and inks used in food packaging, as this is usually regarded as representing the most important application category with respect to the potential for migration to occur. In addition to a thorough introduction of the polymers and additives that are used to produce coatings and inks, there are also chapters covering the regulation of these materials, the migration and analytical tests that are performed on them to assess their suitability for food contact applications, the migration data that have been published, and the areas in the field that are receiving the most attention for research and development. The report is accompanied by around 400 abstracts compiled from the Polymer Library, to facilitate further reading on this subject.

Kirk Othmer Food and Feed Technology 2 Volume Set

Kirk Othmer Food and Feed Technology  2 Volume Set
Author: Wiley
Publsiher: John Wiley & Sons
Total Pages: 1792
Release: 2007-12-14
ISBN: 047017448X
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Kirk Othmer Food and Feed Technology 2 Volume Set Book Excerpt:

This two-volume set features selected articles from the Fifth Edition of Wiley's prestigious Kirk-Othmer Encyclopedia of Chemical Technology. This compact reference features the same breadth and quality of coverage found in the original, but with a focus on topics of particular interest to food technologists, chemists, chemical and process engineers, consultants, and researchers and educators in food and agricultural businesses, alcohol and beverage industries, and related fields.

Trends in the Use of Flexible Packaging Materials for Industrial Food Shipment

Trends in the Use of Flexible Packaging Materials for Industrial Food Shipment
Author: Technomic Consultants
Publsiher: Unknown
Total Pages: 5
Release: 1985
ISBN: 1928374650XXX
Category: Food
Language: EN, FR, DE, ES & NL

Trends in the Use of Flexible Packaging Materials for Industrial Food Shipment Book Excerpt:

Advances in Food Research

Advances in Food Research
Author: Anonim
Publsiher: Academic Press
Total Pages: 435
Release: 1977-11-10
ISBN: 9780080567686
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Advances in Food Research Book Excerpt:

Advances in Food Research

Phosphates As Food Ingredients

Phosphates As Food Ingredients
Author: R.H. Ellinger
Publsiher: CRC Press
Total Pages: 204
Release: 2018-01-18
ISBN: 1351083961
Category: Science
Language: EN, FR, DE, ES & NL

Phosphates As Food Ingredients Book Excerpt:

There is an enormous quantity of literature, including numerous patents, on the functions and applications of phosphates in foods. No attempt has been made to review every publication, as such an exhaustive review would require a sizeable book. Anyone interested in further details on any topic covered in this treatise should consult the references listed at the end of the chapter. The bibliographies provided in the references for each topic should provide more thorough coverage. It is hoped that the references cited are those with the most useful information on the phosphate applications and their effects on foods.

Encyclopedia of Agricultural Food and Biological Engineering Print

Encyclopedia of Agricultural  Food  and Biological Engineering  Print
Author: Dennis R. Heldman
Publsiher: CRC Press
Total Pages: 1208
Release: 2003-08-29
ISBN: 9780824709389
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Encyclopedia of Agricultural Food and Biological Engineering Print Book Excerpt:

PRINT/ONLINE PRICING OPTIONS AVAILABLE UPON REQUEST AT [email protected]

Flexible Packaging of Convenience Foods

Flexible Packaging of Convenience Foods
Author: Raoul Abstado
Publsiher: Unknown
Total Pages: 135
Release: 1976
ISBN: 1928374650XXX
Category: Convenience foods
Language: EN, FR, DE, ES & NL

Flexible Packaging of Convenience Foods Book Excerpt:

Essentials of Food Science

Essentials of Food Science
Author: Vickie A. Vaclavik,Elizabeth W. Christian
Publsiher: Springer Science & Business Media
Total Pages: 572
Release: 2007-12-03
ISBN: 0387699406
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Essentials of Food Science Book Excerpt:

Essentials of Food Science covers the basics of foods, food science, and food technology. The book is meant for the non-major intro course, whether taught in the food science or nutrition/dietetics department. In previous editions the book was organized around the USDA Food Pyramid which has been replaced. The revised pyramid will now be mentioned in appropriate chapters only. Other updates include new photos, website references, and culinary alerts for culinary and food preparation students. Two added topics include RFID (Radio frequency ID) tags, and trans fat disclosures. Includes updates on: food commodities, optimizing quality, laws, and food safety.

Innovations in Food Packaging

Innovations in Food Packaging
Author: Jung H. Han
Publsiher: Academic Press
Total Pages: 624
Release: 2013-10-03
ISBN: 0123948355
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Innovations in Food Packaging Book Excerpt:

This new edition of Innovations in Food Packaging ensures that readers have the most current information on food packaging options, including active packaging, intelligent packaging, edible/biodegradable packaging, nanocomposites and other options for package design. Today's packaging not only contains and protects food, but where possible and appropriate, it can assist in inventory control, consumer education, increased market availability and shelf life, and even in ensuring the safety of the food product. As nanotechnology and other technologies have developed, new and important options for maximizing the role of packaging have emerged. This book specifically examines the whole range of modern packaging options. It covers edible packaging based on carbohydrates, proteins, and lipids, antioxidative and antimicrobial packaging, and chemistry issues of food and food packaging, such as plasticization and polymer morphology. Professionals involved in food safety and shelf life, as well as researchers and students of food science, will find great value in this complete and updated overview. New to this edition: Over 60% updated content — including nine completely new chapters — with the latest developments in technology, processes and materials Now includes bioplastics, biopolymers, nanoparticles, and eco-design of packaging