Food Packaging Technology (Sheffield Packaging Technology)

Half Title......Page 1
Series......Page 2
Title......Page 3
Contents......Page 5
Contributors......Page 15
Preface......Page 17
1.1Introduction......Page 19
1.2Packaging developments – an historical perspective......Page 20
1.3Food supply and the protective role of packaging......Page 22
1.4The value of packaging to society......Page 25
1.5Definitions and basic functions of packaging......Page 26
1.7Packaging design and development......Page 27
1.7.1The packaging design and development framework......Page 30
1.7.1.2Distribution needs and wants of packaging......Page 31
1.7.1.3Packaging materials, machinery and production processes......Page 34
1.7.1.4Consumer needs and wants of packaging......Page 36
1.7.1.5Multiple food retail market needs and wants......Page 40
1.7.1.6Environmental performance of packaging......Page 44
1.7.2Packaging specifications and standards......Page 46
Literature reviewed and sources of information......Page 47
2.1Introduction......Page 50
2.2.1Enzymes......Page 51
2.2.2Microorganisms......Page 52
2.2.2.1Bacteria......Page 53
2.2.2.2Fungi......Page 56
2.2.3Non-enzymic biodeterioration......Page 58
2.3.1High temperature......Page 59
2.3.1.2Thermal processing......Page 60
2.3.1.3Continuous thermal processing (aseptic)......Page 65
2.3.1.4Pasteurisation......Page 69
2.3.2.1Freezing......Page 70
2.3.2.2Chilling and cooling......Page 71
2.3.3Drying and water activity control......Page 72
2.3.4Chemical preservation......Page 74
2.3.4.1Curing......Page 75
2.3.4.3Smoking......Page 76
2.3.5Fermentation......Page 77
2.3.6Modifying the atmosphere......Page 78
2.3.7.1High pressure processing......Page 79
2.3.7.4Membrane processing......Page 80
References......Page 81
3.1Introduction......Page 83
3.2Factors affecting product quality and shelf life......Page 86
3.3Chemical/biochemical processes......Page 87
3.3.1Oxidation......Page 88
3.3.2Enzyme activity......Page 91
3.4Microbiological processes......Page 92
3.4.1Examples where packaging is key to maintaining microbiological shelf life......Page 93
3.5.1Physical damage......Page 95
3.5.3Moisture changes......Page 96
3.6Migration from packaging to foods......Page 99
3.6.1Migration from plastic packaging......Page 101
3.6.2Migration from other packaging materials......Page 104
3.6.3Factors affecting migration from food contact materials......Page 106
3.6.5Methods for monitoring migration......Page 107
References......Page 109
4.1Introduction......Page 113
4.2Functions of logistical packaging......Page 114
4.2.1Protection......Page 115
4.2.2Utility/productivity......Page 116
4.2.3Communication......Page 117
4.3.1Packaging issues in food processing and retailing......Page 118
4.3.2Transport issues......Page 119
4.3.3Warehousing issues......Page 122
4.3.4Retail customer service issues......Page 124
4.3.5Waste issues......Page 125
4.3.6Supply chain integration issues......Page 126
4.4Distribution performance testing......Page 127
4.4.1Shock and vibration testing......Page 128
4.4.2Compression testing......Page 129
4.5.1Corrugated fiberboard boxes......Page 130
4.5.3Reusable totes......Page 133
4.5.4Unitization......Page 134
References......Page 137
5.2Container performance requirements......Page 138
5.3Container designs......Page 139
5.4.1Steel......Page 141
5.5Can-making processes......Page 142
5.5.1Three-piece welded cans......Page 143
5.5.2Two-piece single drawn and multiple drawn (DRD) cans......Page 144
5.5.3Two-piece drawn and wall ironed (DWI) cans......Page 145
5.6End-making processes......Page 147
5.6.2Conversion of end shells into easy-open ends......Page 148
5.7Coatings, film laminates and inks......Page 149
5.8.1Can reception at the packer......Page 150
5.8.2Filling and exhausting......Page 151
5.8.3Seaming......Page 153
5.8.4Heat processing......Page 155
5.8.5Post-process can cooling, drying and labelling......Page 156
5.8.6Container handling......Page 157
5.8.7Storage and distribution......Page 158
5.9Shelf life of canned foods......Page 159
5.9.2The role of tin......Page 160
5.9.3The dissolution of tin from the can surface......Page 162
5.9.4Tin toxicity......Page 163
5.9.5Iron......Page 164
5.9.8Lacquers......Page 165
5.11Stress corrosion cracking......Page 166
5.14External corrosion......Page 167
5.15Conclusion......Page 168
References and further reading......Page 169
6.1.3Glass packaging......Page 170
6.1.5.1White flint (clear glass)......Page 171
6.2Attributes of food packaged in glass containers......Page 172
6.3.1Melting......Page 174
6.3.2Container forming......Page 175
6.3.4.1Hot end treatment......Page 176
6.3.4.2Cold end treatment......Page 177
6.3.4.3Low-cost production tooling......Page 178
6.3.4.4Container inspection and quality......Page 179
6.4Closure selection......Page 181
6.4.3Pressure seals......Page 182
6.6Plastic sleeving and decorating possibilities......Page 183
6.7Strength in theory and practice......Page 184
6.8.1Concept and bottle design......Page 185
6.9Packing – due diligence in the use of glass containers......Page 187
6.10.2Recycling......Page 189
References......Page 190
Further reading......Page 191
7.1.1Definition and background......Page 192
7.1.2Use of plastics in food packaging......Page 193
7.1.3Types of plastics used in food packaging......Page 195
7.2.1Introduction to the manufacture of plastics packaging......Page 196
7.2.2Plastic film and sheet for packaging......Page 197
7.2.3Pack types based on use of plastic films, laminates etc.......Page 201
7.2.4Rigid plastic packaging......Page 204
7.3.1Polyethylene......Page 207
7.3.2Polypropylene (PP)......Page 209
7.3.3Polyethylene terephthalate (PET or PETE)......Page 212
7.3.4Polyethylene naphthalene dicarboxylate (PEN)......Page 213
7.3.6Ionomers......Page 214
7.3.8Polyamide (PA)......Page 215
7.3.9Polyvinyl chloride (PVC)......Page 216
7.3.10Polyvinylidene chloride (PVdC)......Page 217
7.3.11Polystyrene (PS)......Page 218
7.3.14Ethylene vinyl alcohol (EVOH)......Page 219
7.3.16High nitrile polymers (HNP)......Page 220
7.3.18Cellulose-based materials......Page 221
7.3.19Polyvinyl acetate (PVA)......Page 222
7.4.2Acrylic coatings......Page 223
7.4.5Low-temperature sealing coatings (LTSCs)......Page 224
7.4.7SiOx coatings......Page 225
7.5.1Film lamination by adhesive......Page 226
7.5.2Extrusion lamination......Page 228
7.6.2Gravure printing......Page 229
7.7.1In-mould labelling......Page 230
7.7.5Heat transfer printing......Page 231
7.8.2Migration......Page 232
7.8.3Permeation......Page 233
7.8.4Changes in flavour......Page 234
7.9.2Heat sealing......Page 235
7.9.2.1Flat jaw sealing......Page 236
7.9.2.2Crimp jaw conditions......Page 237
7.9.2.4Hot wheel sealing......Page 238
7.9.4Plastic closures for bottles, jars and tubs......Page 239
7.10How to choose......Page 240
7.11.1Packaging innovation......Page 242
7.11.2Applications......Page 243
7.11.3Advantages and disadvantages......Page 244
7.11.4Production of pouches......Page 245
7.11.5Filling and sealing......Page 246
7.11.6Processing......Page 247
7.11.7Process determination......Page 248
7.11.9Outer packaging......Page 249
7.11.11Shelf life......Page 250
7.12.3Resource minimisation – lightweighting......Page 251
7.12.4Plastics manufacturing and life cycle assessment (LCA)......Page 252
7.12.5.1Introduction to plastics waste management......Page 253
7.12.5.3Feedstock recycling......Page 254
7.12.5.4Biodegradable plastics......Page 255
Appendices......Page 256
References......Page 257
Websites......Page 258
8.1 Introduction......Page 259
8.2Paper and paperboard – fibre sources and fibre separation (pulping)......Page 261
8.3.2Sheet forming......Page 263
8.3.3Pressing......Page 264
8.3.4Drying......Page 265
8.4Packaging papers and paperboards......Page 266
8.4.5Vegetable parchment......Page 267
8.4.10Impregnated papers......Page 268
8.4.13Solid unbleached board (SUB)......Page 269
8.4.14Folding boxboard (FBB)......Page 270
8.4.15White lined chipboard (WLC)......Page 271
8.5.2Performance......Page 272
8.6.2Lamination......Page 273
8.6.3Plastic extrusion coating and laminating......Page 274
8.6.4Printing and varnishing......Page 275
8.7Design for paper and paperboard packaging......Page 276
8.8.2Paper bags and wrapping paper......Page 277
8.8.3Sachets/pouches/overwraps......Page 278
8.8.4Multiwall paper sacks......Page 280
8.8.5Folding cartons......Page 281
8.8.6Liquid packaging cartons......Page 283
8.8.7Rigid cartons or boxes......Page 285
8.8.9Fibre drums......Page 286
8.8.10Corrugated fibreboard packaging......Page 287
8.8.11Moulded pulp containers......Page 290
8.8.12Labels......Page 291
8.8.13Sealing tapes......Page 293
8.8.15Cap liners (wads) and diaphragms......Page 294
8.10Environmental profile......Page 295
Websites......Page 299
9.1Introduction......Page 300
9.2Oxygen scavengers......Page 302
9.2.1ZERO2tm oxygen scavenging materials......Page 306
9.3Carbon dioxide scavengers/emitters......Page 307
9.4Ethylene scavengers......Page 308
9.5Ethanol emitters......Page 310
9.6Preservative releasers......Page 311
9.7Moisture absorbers......Page 313
9.8Flavour/odour adsorbers......Page 314
9.9Temperature control packaging......Page 315
9.10Food safety, consumer acceptability and regulatory issues......Page 316
References......Page 318
10.A1Introduction......Page 321
10.A2.1.1Carbon dioxide......Page 322
10.A2.1.4Carbon monoxide......Page 323
10.A2.2.1Effect of oxygen......Page 324
10.A2.2.2Effect of carbon dioxide......Page 325
10.A2.3 Effect of the gaseous environment on the chemical, biochemical and physical properties of foods......Page 326
10.A2.3.1Effect of oxygen......Page 327
10.A2.3.2Effects of other MAP gases......Page 328
10.A3Packaging materials......Page 329
10.A3.1.2Polyethylenes (PE)......Page 330
10.A3.1.5Polypropylene (PP)......Page 331
10.A3.1.8Polyvinylidene chloride (PVdC)......Page 332
10.A3.2.2Gas and vapour barrier properties......Page 333
10.A3.2.5Mechanical properties......Page 336
10.A4.2Snorkel machines......Page 337
10.A4.3.1Negative forming......Page 338
10.A4.3.3Positive forming with plug assistance......Page 339
10.A4.4.1Pre-formed trays versus thermoformed trays......Page 341
10.A4.5.2Compensated vacuum gas flushing......Page 342
10.A4.8Additional operations......Page 343
10.A5.1Heat seal integrity......Page 344
10.A5.1.2Destructive pack testing equipment......Page 346
10.A5.2.1Water vapour transmission rate and measurement......Page 347
10.B1Raw red meat......Page 349
10.B2Raw poultry......Page 350
10.B3Cooked, cured and processed meat products......Page 351
10.B4Fish and fish products......Page 352
10.B5Fruits and vegetables......Page 353
References......Page 356
Index......Page 358