Plastic films in food packaging : materials, technology and applications / edited by Sina Ebnesajjad.  (Text) (Text)

Ebnesajjad, Sina
Call no.: TP374 .P537 2013Series: PDL handbook series: Publication: Oxford : William Andrew, 2013Description: xiv, 398 p. : illISBN: 9781455731121; 1455731129Subject(s): Food -- Packaging -- Handbooks, manuals, etcPlastics in packagingPlastic filmsLOC classification: TP374 | .P537 2013
Contents:1. Introduction to Use of Plastics in Food Packaging -- 1.1 Background -- 1.2 Polyolefins -- 1.3 Polyester -- 1.4 Polystyrene -- 1.5 Polyvinyl Chloride -- 1.6 Polyvinylidene Chloride -- 1.7 Polyamide -- 1.8 Ethylene-Vinyl Alcohol Copolymer -- 1.9 Renewable Resource and Biodegradable Polymers -- 1.10 Summary -- 2. Polypropylene Films -- 2.1 Unoriented Film -- 2.2 Cast Film -- 2.3 Biaxially Oriented Film -- 3. PE-Based Multilayer Film Structures -- 3.1 Introduction -- 3.2 Polymer Selection -- 3.3 Mechanical Properties -- 3.4 Barrier Properties -- 3.5 Polymer Sealability -- 3.6 Adhesive Polymers -- 3.7 Applications for Flexible Packaging Film Structures -- 3.8 Summary 4. Biaxially Oriented Films for Packaging Applications -- 4.1 Introduction -- 4.2 Orienting Technologies -- 4.3 Oriented Film Types-Applications -- 4.4 Trends for Oriented Films -- 5. Development of High-Barrier Film for Food Packaging -- 5.1 Introduction -- 5.2 Background -- 5.3 Improvement of Barrier Properties of Films -- 5.4 Review of Permeation -- 5.5 Multilayer Flexible Packaging Structures -- 5.6 Measurement of Barrier Properties of Films -- 6. Applications of Polypropylene Films -- 6.1 Automotive Applications -- 6.2 Medical Applications -- 6.3 Appliances --6.4 Textiles and Nonwovens -- 6.5 Packaging -- 6.6 Consumer Products -- 6.7 Building and Construction -- 7. Emerging Technologies in Food Packaging: Overview -- 7.1 Introduction -- 7.2 Innovations in Food Processing and Packaging -- 7.3 Food Packaging Technologies -- 7.4 New Food Processing Technologies -- 7.5 Future Trends in Food Packaging -- 8. Introduction to Active Food Packaging Technologies -- 8.1 Introduction -- 8.2 Drivers for Choice of Active Packaging -- 8.3 Forms of Active Packaging -- 8.4 History of Active Packaging -- 8.6 Active Packaging and the Distribution Chain -- 8.7 Regulatory Environment -- 9. Oxygen-Scavenging Packaging -- 9.1 Introduction -- 9.2 Reviews -- 9.3 History -- 9.4 Application to Food and Beverage Packaging -- 9.5 Future Opportunities -- 10. Antimicrobial Packaging Systems -- 10.1 Introduction -- 10.2 Food Safety -- 10.3 Antimicrobial Packaging -- 10.4 Antimicrobial Agents -- 10.5 System Design -- 10.6 Commercialization -- 11. Damage Reduction to Food Products During Transportation and Handling -- 11.1 Introduction -- 11.2 Functions of Packaging -- 11.3 Food Product Categories -- 11.4 Food Product Distribution Environment -- 11.5 Major Causes of Food Spoilage/Damage in Supply Chain --11.6 Packaging Materials -- 11.7 "Smart" Packaging -- 11.8 Trends in Protective Food Packaging of 2000 and Beyond -- 12. Food Packaging Machinery -- 12.1 Introduction -- 12.2 Filling Machines -- 12.3 Volumetric Fillers -- 12.4 Weight Filling -- 12.5 In-Line or Rotary Fillers -- 12.6 Cap Application Machines -- 12.7 Induction Cap Sealing -- 12.8 Flexible Packaging -- 12.9 Form-Fill-Seal Equipment -- 12.9.3 Tffs Equipment -- 12.10 Canning Machinery -- 12.11 Carton Filling and Closing Machinery -- 13. Compostable Polymer Properties and Packaging Applications -- 13.1 Introduction -- 13.2 Biodegradable Polymers from Renewable Resources -- 13.3 Biodegradable Polymers from Petrochemical Sources -- 13.4 Blends -- 13.5 Summary -- 14. Waste Management for Polymers in Food Packaging Industries -- 14.1 Biodegradable Synthetic Copolymers and Composites -- 14.2 Chitosan-Poly(Vinyl Alcohol) Blends -- 14.3 Landfill -- 14.4 Incineration -- 14.5 Pyrolysis -- 14.6 Reuse and Recovery -- 14.7 Composting -- 14.8 Recycling -- 14.9 The Issue of Contamination on Recycling -- 15. Polymer Blending for Packaging Applications -- 15.1 Introduction -- 15.2 Why Blend? -- 15.3 Blending Processes -- 15.4 Physics of Blending --15.5 Thermodynamics -- 15.6 Morphology Development in Immiscible Blends -- 15.7 Morphology Development in Blown Film -- 15.8 Dispersion of Rigid Particles and Nanocomposites -- 15.9 Rheology of Polymer Blends -- 15.10 Conclusion -- 16. A Survey of Regulatory Aspects of Food Packaging -- 16.1 Introduction -- 16.2 Determining the Regulatory Status of Components of a Food Contact Material in the United States -- 16.3 Regulatory Report: FDA's FCS Notification Program -- 16.4 Preservation of Foods by Irradiation -- 16.5 Regulatory Aspects of Recycled Plastics-US FDA View -- 16.6 EU Legislation on Food Contact Plastics -- 16.7 European Union Legislation for Recycled Plastics -- 16.8 Questions and Answers on Recycled Plastics in Food Contact Materials.
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ประเภททรัพยากร ตำแหน่งปัจจุบัน กลุ่มข้อมูล ตำแหน่งชั้นหนังสือ เลขเรียกหนังสือ สถานะ วันกำหนดส่ง บาร์โค้ด การจองรายการ
Book Book Puey Ungphakorn Library, Rangsit Campus
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Includes bibliographical references and index.

1. Introduction to Use of Plastics in Food Packaging -- 1.1 Background -- 1.2 Polyolefins -- 1.3 Polyester -- 1.4 Polystyrene -- 1.5 Polyvinyl Chloride -- 1.6 Polyvinylidene Chloride -- 1.7 Polyamide -- 1.8 Ethylene-Vinyl Alcohol Copolymer -- 1.9 Renewable Resource and Biodegradable Polymers -- 1.10 Summary -- 2. Polypropylene Films -- 2.1 Unoriented Film -- 2.2 Cast Film -- 2.3 Biaxially Oriented Film -- 3. PE-Based Multilayer Film Structures -- 3.1 Introduction -- 3.2 Polymer Selection -- 3.3 Mechanical Properties -- 3.4 Barrier Properties -- 3.5 Polymer Sealability -- 3.6 Adhesive Polymers -- 3.7 Applications for Flexible Packaging Film Structures -- 3.8 Summary 4. Biaxially Oriented Films for Packaging Applications -- 4.1 Introduction -- 4.2 Orienting Technologies -- 4.3 Oriented Film Types-Applications -- 4.4 Trends for Oriented Films -- 5. Development of High-Barrier Film for Food Packaging -- 5.1 Introduction -- 5.2 Background -- 5.3 Improvement of Barrier Properties of Films -- 5.4 Review of Permeation -- 5.5 Multilayer Flexible Packaging Structures -- 5.6 Measurement of Barrier Properties of Films -- 6. Applications of Polypropylene Films -- 6.1 Automotive Applications -- 6.2 Medical Applications -- 6.3 Appliances --

6.4 Textiles and Nonwovens -- 6.5 Packaging -- 6.6 Consumer Products -- 6.7 Building and Construction -- 7. Emerging Technologies in Food Packaging: Overview -- 7.1 Introduction -- 7.2 Innovations in Food Processing and Packaging -- 7.3 Food Packaging Technologies -- 7.4 New Food Processing Technologies -- 7.5 Future Trends in Food Packaging -- 8. Introduction to Active Food Packaging Technologies -- 8.1 Introduction -- 8.2 Drivers for Choice of Active Packaging -- 8.3 Forms of Active Packaging -- 8.4 History of Active Packaging -- 8.6 Active Packaging and the Distribution Chain -- 8.7 Regulatory Environment -- 9. Oxygen-Scavenging Packaging -- 9.1 Introduction -- 9.2 Reviews -- 9.3 History -- 9.4 Application to Food and Beverage Packaging -- 9.5 Future Opportunities -- 10. Antimicrobial Packaging Systems -- 10.1 Introduction -- 10.2 Food Safety -- 10.3 Antimicrobial Packaging -- 10.4 Antimicrobial Agents -- 10.5 System Design -- 10.6 Commercialization -- 11. Damage Reduction to Food Products During Transportation and Handling -- 11.1 Introduction -- 11.2 Functions of Packaging -- 11.3 Food Product Categories -- 11.4 Food Product Distribution Environment -- 11.5 Major Causes of Food Spoilage/Damage in Supply Chain --

11.6 Packaging Materials -- 11.7 "Smart" Packaging -- 11.8 Trends in Protective Food Packaging of 2000 and Beyond -- 12. Food Packaging Machinery -- 12.1 Introduction -- 12.2 Filling Machines -- 12.3 Volumetric Fillers -- 12.4 Weight Filling -- 12.5 In-Line or Rotary Fillers -- 12.6 Cap Application Machines -- 12.7 Induction Cap Sealing -- 12.8 Flexible Packaging -- 12.9 Form-Fill-Seal Equipment -- 12.9.3 Tffs Equipment -- 12.10 Canning Machinery -- 12.11 Carton Filling and Closing Machinery -- 13. Compostable Polymer Properties and Packaging Applications -- 13.1 Introduction -- 13.2 Biodegradable Polymers from Renewable Resources -- 13.3 Biodegradable Polymers from Petrochemical Sources -- 13.4 Blends -- 13.5 Summary -- 14. Waste Management for Polymers in Food Packaging Industries -- 14.1 Biodegradable Synthetic Copolymers and Composites -- 14.2 Chitosan-Poly(Vinyl Alcohol) Blends -- 14.3 Landfill -- 14.4 Incineration -- 14.5 Pyrolysis -- 14.6 Reuse and Recovery -- 14.7 Composting -- 14.8 Recycling -- 14.9 The Issue of Contamination on Recycling -- 15. Polymer Blending for Packaging Applications -- 15.1 Introduction -- 15.2 Why Blend? -- 15.3 Blending Processes -- 15.4 Physics of Blending --

15.5 Thermodynamics -- 15.6 Morphology Development in Immiscible Blends -- 15.7 Morphology Development in Blown Film -- 15.8 Dispersion of Rigid Particles and Nanocomposites -- 15.9 Rheology of Polymer Blends -- 15.10 Conclusion -- 16. A Survey of Regulatory Aspects of Food Packaging -- 16.1 Introduction -- 16.2 Determining the Regulatory Status of Components of a Food Contact Material in the United States -- 16.3 Regulatory Report: FDA's FCS Notification Program -- 16.4 Preservation of Foods by Irradiation -- 16.5 Regulatory Aspects of Recycled Plastics-US FDA View -- 16.6 EU Legislation on Food Contact Plastics -- 16.7 European Union Legislation for Recycled Plastics -- 16.8 Questions and Answers on Recycled Plastics in Food Contact Materials.

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