Food Packaging and Preservation

Abstract

Apart from any fair dealing for the purposes of research or private study, or criticism or review, as permitted under the UK copyright Designs and Patents Act, 1988, this publication may not be reproduced, stored, or transmitted, in any form or by any means, without the prior permission in writing of the publishers, or in the case of reprographic reproduction only in accordance with the terms of the licences issued by the Copyright Licensing Agency in the UK, or in accordance with the terms of licences issued by the appropriate Reproduction Rights Organization outside the UK. Enquiries concerning reproduction outside the terms stated here should be sent to the publishers at the Glasgow address printed on this page.The publisher makes no representation, express or implied, with regard to the accuracy of the information contained in this book and cannot accept any legal responsibility or liability for any errors or omissions that may be made. A catalogue record for this book is available from the British Library Library of Congress Catalog Card Number: 93-74917^Printed on acid-free text paper, manufactured in accordance with ANSI/ NISO Z39.48-1992 (Permanence of Paper) ForewordThis book includes papers presented at a symposium on Food Packaging Interactions and Packaging Disposability, held at the International Food Technology Exposition and Conference, 15-18 November 1992, Den Haag, The Netherlands, as well as several additional contributions. Plastics are important agents for packaging foods and their use is expected to increase because: (1) they are convenient and cost-effective; (2) new or improved types are continually being developed; (3) new information regarding package/food and package/environment interactions is rapidly accruing; and (4) the problems of recycling, reuse and disposability are being addressed. With the exception of the first item, these important matters are dealt with in this book.Several chapters relate to permeability characteristics of plastic packaging materials. Specific matters addressed are the relationship between selective diffusion properties of packaging materials and shelf-life, methods of measuring oxygen and carbon dioxide permeability of films and the relationship between light-transmitting properties of packaging materials and oxidation of dairy products.Attention is also given to using plastic packaging materials to aid in establishing modified atmosphere conditions for cheese, fruits and vegetables; the purpose being to achieve increased shelf-lives of food products at refrigerated temperatures.Two types of interactions between plastic packaging materials and food are considered: (1) that involving food flavors; and (2) that involving migration of packaging constituents into food.Also considered in detail is the influence of packaging materials on the response of foods to microwave heating, to ionizing radiation and to spatial mapping of water and fat molecules by nuclear magnetic resonance.Finally, recycling, reuse and disposability of plastic packaging materials are cov...

Industrial manufacture of fruit decorated rice puddings–An overview

“…The semirigid unit containers are most commonly manufactured from plastic. The determination of the material used for primary packaging is of high importance as its function is to deliver the product to the consumer in intact condition at the minimum cost (Karaman et al, 2015;Mathlouthi, 1994). Rice pudding with fruit puree requires the container to be impermeable to oxygen to inhibit the growth of yeasts and molds, to prevent the loss of volatiles and flavors as well as be rigid enough to withstand storage or transportation.…”