Protect from Deterioration & Damage During Distribution and Storage are Some of the Key Issues when Choosing Packaging for Food.

DUBLIN, Ireland -- Research and Markets (http://www.researchandmarkets.com/reports/c39953) has announced the addition of Assessing Food Safety of Polymer Packaging to their offering.

Many foods depend on additives for safety, stability or preservation. Foods are packaged to protect them and keep them in good condition while they are delivered to shops, stacked on shelves or stored at home.

The packaging material has to both preserve the food and to protect it from deterioration, outside contamination or damage during distribution and storage; and the packaging material in direct contact with a food must not itself harm, or be harmed by, the food. The packaging material for a particular food must therefore be carefully selected with these considerations in mind.

This book is designed to help current and prospective researchers in this field, understand the theory of food safety in plastic packaging. The book is divided into 7 chapters:

Chapter 1 - is devoted to a theoretical discussion of the process of diffusion through a sheet.

Chapter 2 is concerned with the transfer of the contaminants taking place in packages before they are in contact with food.

Chapter 3 is devoted to the problems caused by the process of co-extrusion or co-moulding of the films or of the packages.

Chapter 4 is the chapter in which some applications of the theoretical considerations established in Chapters 1 to 3 are developed further.

Chapter 5 considers the future, when use of active packaging will be widespread.

Chapter 6 discusses the misconceptions arising from the processes or misuse of equations.

Chapter 7 details the conclusions arising from the book.

Topics Covered

1. A Theoretical Approach to Experimental Data

1.1 Mass Transfer by Diffusion or Convection: Basic Equations

1.2 Differential Equation of Diffusion

1.3 Methods of Solution with the Separation of Variables 

1.4 Solution of the Equation of Diffusion: Sheet of Thickness 2L Immersed in a Liquid of Infinite Volume and Infinite Value of the Coefficient of Convection

1.5 Other Solutions for the Problem of Diffusion: Sheet of Thickness L Immersed in a Liquid of Infinite Volume and Infinite Value of the Coefficient of Convection

1.6 Solution of the Equation of Diffusion: Sheet of Thickness 2L Immersed in a Liquid of Finite Volume and Infinite Value of the Coefficient of Convection

1.7 Solution of the Equation of Diffusion: Sheet of Thickness 2L Immersed in a Liquid of Infinite Volume and a Finite Value of the Coefficient of Convection

1.8 Ratio Volume/Area of the Food Package

1.9 Determination of the Parameters of Diffusion

1.10 Diffusion through Isotropic Rectangular Parallelepipeds

1.11 Case of a Membrane of Thickness L

1.12 Evaluation of the Parameters of Diffusion from the Profiles of Concentration

1.13 Conclusions on the Diffusion Process 

2. Mass Transfer Through Multi-layer Packages Alone

2.1 Recycling Waste Polymers and Need of a Functional Barrier

2.2 Bi-layer Package: Recycled Polymer-Functional Barrier

2.3 Bi-layer Package with Various Relative Thicknesses

2.4 Three-Layer Packages

2.5 Bi-layer Package with Complex Situations: Different Diffusivities and Factor Coefficient Different from One

2.6 Conclusions on Multi-layer Packages

3. Process of Co-Extrusion of Multi-Layer Films

3.1Scheme of the Process of Co-Extrusion

3.2 Principles of Unidirectional Heat Transfer

3.3 Coupled Heat and Mass Transfer in Bi-Layer Films

3.4 Evaluation of Heat and Mass Transfers in Bi-Layer Films

3.5 Evaluation of Heat and Mass Transfers in Tri-Layer Film

3.6 Heat and Mass Transfers in Tri-Layer Bottles with a Mould at Constant Temperature on the External Surface

3.7 Heat and Mass Transfers in Tri-Layer Bottles with a Mould Initially at the Temperature of the Surrounding Atmosphere

3.8 Coupled Mass and Heat Transfers - Conclusions

4. Mass Transfers Between Food and Packages

4.1 General Introduction to the Various Problems

4.2 Theoretical Treatment

4.3 Mass Transfer in Liquid Food from a Single Layer Package

4.4 Bi-layer Packages Made of a Recycled and a Virgin Polymer Layer, by Neglecting the Co-extrusion Potential Effect

4.5 Mass Transfer from Tri-layer Packages (Recycled Polymer Inserted Between Two Virgin Layers) in Liquid Food

4.6 Effect of the Co-extrusion on the Mass Transfer in Food

4.7 Conclusions on the Functional Barrier

4.8 Conclusions on the Diffusion-Convection Process

4.9 Problems Encountered with a Solid Food

5. Active Packages for Food Protection

5.1 Process of Transfer with Active Packages

5.2 Active Packages - Theoretical Considerations

5.3 Results Obtained by Calculation

5.4 Conclusions about the Active Agents

6. A Few Common Misconceptions Worth Avoiding

6.1 Using Equations Based on Infinite Convective Transfer

6.2 Infinite Thickness of the Film and Infinite Convective Transfer

6.3 Combination of Semi-infinite Media and Finite Volume of Liquid

6.4 Infinite Rate of Convection in a Finite Volume of Liquid

6.5 Double Transfer Process and the Membrane System

6.6 Heat Transfer: Conduction or Convection

6.7 Profiles of Concentration in Two Semi-infinite Media

6.8 Double Transfer of Substances in a Sheet

6.9 Methodology for Measuring the Reference Diffusivity 

6.10 Conclusions on the Remarks Made in Chapter 6

7. Conclusions

For more information visit http://www.researchandmarkets.com/reports/c39953