A handbook of food packaging ebook download

Skip to content mytopbookspace. Author : James G. In doing so the text covers in detail such techniques as post-harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high pressure processing, emerging technologies, baking, extrusion, frying and packaging. In addition current concerns about the safety of processed foods and control of food processes are addressed, as are the impact of processing on the environment and separation and conversion operations widely used in the food industry.

Scientists and engineers involved in food manufacture, research and development in both industry and academia will benefit greatly from the contents as will students studying food related topics at undergraduate and postgraduate levels. Author : George D. Author : S. Han , Blackwell Publishing, Author : Megh R. Packaging machinery. Packaging for physical distribution. Spoilage and deterioration indices. Fresh and chilled foods: meat, poultry, fish, dairy products and eggs.

Fresh fruits and vegetables including herbs, spices and nuts. Frozen foods. Heat-processed foods including irradiated foods, etc. Dried and moisture sensitive foods. Other processed foods. Juices, soft drinks and alcoholic beverages. Developing packs for food. The economics of primary packaging. Using barrier materials efficiently. Specification and quality control. Evaluation and testing of transport packages. Back Matter Pages About this book Introduction This is the second edition of a successful title first published in and now therefore a decade out of date.

The authors consider 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 of the considerable advances made in recent years in the techniques of food processing, packaging and distribution. While efficient packaging is even more a necessity for every kind of food, whether fresh or processed, and is an essential link between the food producer and the consumer, the emphasis on its several functions has changed.