Packaging Materials and Processing for Food, Pharmaceuticals and Cosmetics

ISBN-13: 9781789450392 / Angielski / Twarda / 2021 / 400 str.

Mario Scetar; Mia Kurek; Nasreddine Benbettaieb

Spis treści

Preface xiiiFrédéric Debeaufort, Kata Galic, Mia Kurek, Nasreddine Benbettaieb and Mario S etarAcknowledgements xvFrédéric Debeaufort, Kata Galic, Mia Kurek, Nasreddine Benbettaieb and Mario S etarIntroduction to Food Packaging xviiFrédéric Debeaufort And Kata GalicChapter 1. Wood-based Packaging 1Frédéric Debeaufort1.1. Introduction 11.2. Wood as a raw material for food packaging: characteristics, requirements, limitations and regulations 21.3. Pallets 61.4. Boxes, crates and trays 91.5. Barrels and casks 91.6. Wood package-food interactions 131.7. References 15Chapter 2. Papers and Boards 19Frédéric Debeaufort2.1. Introduction 192.2. Pulp and cellulose extraction for paper-based materials 212.2.1. Mechanical and thermomechanical pulping 232.2.2. Chemi-mechanical pulping 232.2.3. Chemical pulping 242.2.4. Recycled paper pulping and non-wood pulping 252.2.5. Pulp bleaching 252.2.6. Pulp properties and uses 262.3. Paper production and properties 272.3.1. Paper sheet processing 272.3.2. Types of paper for packaging 312.3.3. Paper-based bags, sacks and spiral wound containers 322.4. Paperboards and containerboards 342.4.1. Paperboard processing 342.4.2. Paperboard types and properties 352.5. Corrugated paperboard 402.5.1. Corrugated board history and economy 402.5.2. Corrugated board processing and characteristics 402.5.3. Corrugated board sustainability 432.6. Regulations and safety concerns of papers and boards 432.7. References 44Chapter 3. Glass Packaging 49Frédéric Debeaufort3.1. Introduction 493.2. Composition and properties of glass 503.2.1. Glass composition 503.2.2. Chemical and functional properties of glass 533.3. Glass manufacturing 563.3.1. Collection of raw materials and mixing 573.3.2. Melting in furnace 573.3.3. Shaping/molding 583.3.4. Annealing and surface treatments 623.4. Bottle design and terminology 633.5. Lifecycle, recycling and safety concerns 673.6. References 70Chapter 4. Metal Packaging 75Frédéric Debeaufort4.1. Introduction 754.2. Metal packaging types 764.3. Composition and properties: metals and alloys 784.3.1. Steel-based (iron-based) and tin-plated steel materials 794.3.2. Tin-free steel or ECCS (electrolytic chromium oxide-coated steel) materials 834.3.3. Stainless steel for food packaging materials 834.3.4. Aluminum-based materials 844.4. Can manufacturing 864.4.1. Three-piece can-making process 864.4.2. Two-piece can manufacture 884.4.3. Can end making and seaming onto can bodies 914.5. Can surface treatments 954.6. Food-can interactions 1004.7. References 101Chapter 5. Plastics 105Mario S etar5.1. Introduction 1055.2. Plastic materials and processes 1065.3. Plastic films for packaging 1125.3.1. Plastic classes 1125.3.2. Plastic packaging shapes 1145.4. Properties of plastic packaging 1165.4.1. General properties of plastic 1175.4.2. Barrier properties of plastic 1185.4.3. Food packaging interactions 1215.5. Plastic packaging innovation 1245.6. Plastic waste management 1255.7. Legislation for food contact materials 1265.8. References 127Chapter 6. Multilayer Packaging Materials 131Mario S etar6.1. Introduction 1316.2. Multilayer materials and their production 1326.2.1. Adhesive lamination 1336.2.2. Extrusion and coextrusion lamination 1346.2.3. Thermal lamination 1356.2.4. Metallized films 1366.3. Properties of laminates 1376.3.1. Barrier properties 1376.3.2. Interaction between packaging material and food 1406.4. Packaging application of laminates 1406.5. Environmental and waste management issues 1426.6. References 143Chapter 7. Bio-based Materials 145Mia Kurek And Nasreddine Benbettaieb7.1. Introduction 1457.2. Definitions 1477.2.1. Bio-based plastics 1477.2.2. Biodegradable plastics 1487.2.3. Compostable materials 1517.3. Classification of bio-based materials 1517.3.1. Polymers directly extracted from biomass 1517.3.2. Polymers produced by chemical synthesis from biomass monomers 1647.3.3. Polymers produced directly by natural or genetically modified organisms 1697.3.4. Petrochemical-based polymers 1727.4. Industrial relevance and future trends 1757.5. List of abbreviations 1767.6. References 177Chapter 8. Active and Intelligent Packaging 183Nasreddine Benbettaieb8.1. Introduction 1838.2. Active packaging 1858.2.1. Scavenger systems 1878.2.2. Releaser/emitter systems 1968.2.3. Other active packaging systems 2018.3. Intelligent packaging: concepts and commercial applications 2028.3.1. Indicators 2048.3.2. Sensors 2118.3.3. Data carriers 2128.3.4. Providing more convenience 2148.3.5. Controlling theft, counterfeiting and tampering 2168.4. Consumer safety and related regulations 2178.5. References 218Chapter 9. Packaging Caps And Closures 223Kata Galic9.1. Introduction 2239.2. Closure types 2249.2.1. Closures to retain internal pressure 2249.2.2. Closures to contain and protect contents 2259.2.3. Closures to maintain a vacuum inside the container 2289.2.4. Closures to secure contents inside a container 2299.3. Specialized types of closures 2299.3.1. Dispensing and metering closures 2299.3.2. Tamper-evident closures 2309.3.3. Child-resistant closures 2319.3.4. Easy-open closures 2319.4. References 233Chapter 10. Auxiliary Materials 235Mia Kurek and Mario S etar10.1. Introduction 23510.2. Coatings 23610.2.1. Coatings on metals 23610.2.2. Coatings on plastics 23910.2.3. Coatings on paper and glass 24010.2.4. Surface treatments and coating application 24110.3. Adhesives 24510.4. Printing inks 24910.5. Interaction between packaging and contents 25110.5.1. Permeation 25110.5.2. Migration 25210.6. Future trends and challenges 25410.7. References 254Chapter 11. Food Packaging Methods 257Kata Galic11.1. Introduction 25711.2. Packaging operations 25911.2.1. Food wrapping 25911.2.2. Food bagging 26111.2.3. Form-fill-seal packaging 26111.2.4. Blister packaging 26211.3. Packaging for thermally processed food 26311.3.1. Canning 26311.3.2. Retortable pouches 26611.3.3. Aseptic packaging 26811.3.4. Ohmic heating 27011.3.5. Infrared treated pre-packaged food 27111.3.6. Radiofrequency treated pre-packaged food 27311.3.7. Microwavable packaging 27411.4. Packaging for non-thermally processed food 27611.4.1. High hydrostatic pressure 27611.4.2. Pulsed electric fields 27711.4.3. Irradiation 27911.4.4. Pulsed light technology 28011.5. Packaging with atmosphere modification 28111.5.1. Vacuum and vacuum skin packaging 28211.5.2. Inert atmosphere packaging 28311.5.3. Controlled atmosphere packaging 28411.5.4. Modified atmosphere packaging 28411.6. List of abbreviations 29011.7. References 291Chapter 12. Packaging Marking and Labeling 301Mia Kurek12.1. Introduction 30112.2. Labeling 30212.3. Standards 30212.3.1. Food labeling requirements 30312.3.2. Food packaging symbols 30912.4. Material and label production 31112.4.1. Self-adhesive (pressure-sensitive) labels 31212.4.2. In-mold labeling 31312.4.3. Sleeves 31312.4.4. "Smart" and digital labeling 31412.5. References 315Chapter 13. Food Packaging Selection 317Kata Galic13.1. Introduction 31713.2. Food packaging material selection 31813.2.1. Fresh and chilled food packaging 31913.2.2. Shelf stable and frozen food packaging 32913.2.3. Dried food packaging 33213.2.4. Beverages packaging 33313.2.5. Snack and confectionary food packaging 33613.3. List of abbreviations 33913.4. References 340List of Authors 347Index 349

O autorze

Frederic Debeaufort is Professor of Food and Packaging Sciences and Technology at the University of Burgundy, France. He is also a researcher at the Food and Wine Physical-Chemistry Lab and President of the national scientific council of ACTIA (Ministry of Agriculture).Kata Galic is Professor of Food Packaging Sciences at the University of Zagreb, Croatia. She is also a member of the EFFoST, CROFoST and the Royal Society of Chemistry.Mia Kurek is Assistant Professor in Food Packaging Sciences at the University of Zagreb, Croatia.Nasreddine Benbettaieb is Assistant Professor in Food and Packaging Physical-Chemistry at the University of Burgundy, France. He is also a researcher at the Food and Wine Physical-Chemistry Lab.Mario Scetar is Assistant Professor in Food Packaging Sciences at the University of Zagreb, Croatia. He is also the President of the Croatian Society of Food Technologists, Biotechnologists and Nutritionists (CROFoST).