http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
This new edition of Innovations in Food Packaging ensures that readers have the most current information on food packaging options, including active packaging, intelligent packaging, edible/biodegradable packaging, nanocomposites and other options for package design. Today's packaging not only contains and protects food, but where possible and appropriate, it can assist in inventory control, consumer education, increased market availability and shelf life, and even in ensuring the safety of the food product. As nanotechnology and other technologies have developed, new and impo.
Front Cover; Innovations in Food Packaging; Copyright Page; Contents; List of Contributors; Preface; 1 Physical Chemistry Fundamentals for Food Packaging; 1 A Review of Food Packaging Technologies and Innovations; Introduction; Developments in food processing and packaging; Food packaging technologies; Extra active functions of packaging systems; Modified atmosphere packaging; Edible films and coatings; New food-processing technologies; Future trends in food packaging; References; 2 General Characteristics of Packaging Materials for Food System; Introduction.
Types and properties of packaging materials for food systemsPaper and paperboard for food packaging; General properties and testing methods of paper and paperboard; Types of paper and paperboard; Plastics for food packaging; General properties and structures; Type of plastics and applications; Polyethylene (PE); Polypropylene (PP); Polyester; Substituted olefins; Barrier properties of plastic polymers; Other plastic polymers; Plastic polymers derived from bio-based materials; Plastic identification code; Glass for food packaging; Metals for food packaging.
Selection of packaging materials for food systemsReferences; 3 Mass Transfer of Gas and Solute Through Packaging Materials; Introduction; General theory; Diffusivity; Solubility and partitioning; Henry's law and solubility; Convective mass transfer; Overall mass transfer of gases and solutes; Gaseous diffusivity and permeability; Solute mass transfer coefficient and overall permeability; Summary; References; 4 Surface Chemistry of Food, Packaging, and Biopolymer Materials; Introduction; Physical chemistry of food, biopolymer materials, and packaging surfaces.
Surface tension as force and contact angleSurface tension as energy; Measurement of surface energy with theoretical models; Theory 1. Zisman theory (one-component model for solid surface energy); Theory 2. Owens-Wendt model (two-component model for solid surface energy); Theory 3. Fowkes' theory (two-component model for solid surface energy); Theory 4. van Oss method (three-component method for solid surface energy); Adhesion, cohesion and spreading; Zisman equation and critical surface tension; McGuire's theory and equation; Neumann's equation; Harmonic mean method; Germain's method.
Special surfaces of packaging materials inspired by biomimeticsInstrumental characterization of food, biopolymer materials, and packaging surfaces; Goniometry or contact angle measurements; Tensiometry; Electrokinetic potential measurement; Applied research; Future trends; References; 5 Plasticization and Polymer Morphology; Introduction; Type of plasticization; Plasticizers; Definition of plasticizers; Types of plasticizers; Application of plasticizer on packaging material; Copolymerization; Blending; Polymer morphology; Microscopic methods for studying polymer morphology; Light microscopy.
Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty
Includes bibliographical references and index.
Food science and technology international series