Description
Book SynopsisThe food packing arena is continually changing, with innovations in new materials an packaging techniques offering constant new possibilities for manufacturing, packaging, and marketing a wide variety of foods. This book offers a comprehensive background on the development of packages and packaging systems for food, and includes new developments related to the ''harmonization'' of products within E.E.C. countries. It examines all aspects of packing technology that are relevant to the processing, preservation, and distribution of virtually all types of food. The book gives a good overview of areas of science and technology that influence the packaging process, and of regulatory and legislative requirements in France and the European Communities.
Table of ContentsPartial table of contents:
PART 1: FUNCTIONS OF PACKAGING.
The Role of Packaging in Preserving Foodstuffs.
Packaging and Microbiology.
PART II: RISKS ASSOCIATED WITH POTENTIAL FOOD CONTAMINATION CAUSED BY PACKAGING.
Transfers Between the Food Product and the Packaging: Migration.
PART III: CONSUMER NORMS AND REGULATIONS.
Packaging Regulations.
The Cosumer's Point of View.
PART IV: THE CONTAINER AND ITS CLOSURE: PHYSICAL AND CHEMICAL PROPERTIES OF PACKAGING MATERIALS -
RECENT DEVELOPMENTS.
Metallic Containers for Sterilization.
Stamped, Restamped, and Stamped Drawn Cans.
Films and Edible Coatings.
Index.
