Handbook of Food Packaging 2nd Edition considers the development of the right package for a particular food in a particular market, from the point of view of the food technologist, the packaging engineer, and those concerned with marketing.

While the original format has been retained, the contents have been thoroughly revised to take account the considerable advances made in recent years in the techniques of food processing, packaging, and distribution.

Handbook of Food Packaging 2nd Edition is an exceptional packaging technology reference that food technologists, packaging engineers, and all those in the food science and technology industry will want to have.

Contents

1. Introduction To Packaging
2. Graphics and Package Design
3. Notes on Packaging Materials
4. Packaging Machinery
5. Packaging for Physical Distribution
6. Spoilage and Deterioration Indexes
7. Fresh and Chilled Foods: Meat, Poultry, Fish, Dairy Products and Eggs
8. Fresh Fruits and Vegetables (Including Herbs, Spices and Nuts)
9. Frozen Foods
10. Heat-Processed Foods (Including Irradiated Foods, etc.)
11. Dried and Moisture Sensitive Foods
12. Other Processed Foods
13. Juices, Soft Drinks and Alcoholic Beverages
14. Developing Packs for Food
15. The Economics of Primary Packaging
16. Using Barrier Materials Efficiently
17. Specification and Quality Control
18. Evaluation and Testing of Transport Packages

Appendix 1: European Packaging Legislation
Appendix 2: USA Legislation
Index

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