Printer Friendly

A Handbook of Food Packaging, 2d ed.

The first edition was published a decade ago and the contents of this new text have been completely revised, although a similar format has been retained.

Efficient packaging is needed for all kinds of food products and it provides the essential link between the grower, processor, retailer and ultimate consumer. The pack can be used just to transport the food or it may be used to ensure the product remains fresh, to ensure it is fully protected or the packaging must be cost-effective. Packaging can have an 'after use' potential and can be used to promote sales of the product. All these attributes have varying degrees of importance as far as a particular product is concerned. Superimpose on all this the needs of the marketplace to create ever more 'fresh' foods and the use of newer methods of processing, filling or packaging, that such techniques engender, and the whole subject begins to open up. Packaging is still nevertheless merely a 'carrier' for the product so there is a limit to its on-cost. Ease of opening, disposal and simplicity of handling are just more attributes that have to be considered.

The authors are fully versed in this wide-ranging subject and have written no fewer than 18 chapters for this text. Their titles are: introduction to packaging; Graphics and package design; Notes on packaging materials; 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 harrier materials efficiently; Specification and quality control; and Evaluation and testing of transport packages. Drawings and graphs abound and the reader is provided with references to further reading where necessary.
COPYRIGHT 1993 Food Trade Press Ltd.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1993 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Publication:Food Trade Review
Article Type:Book Review
Date:May 1, 1993
Words:315
Previous Article:Bakery Technology and Engineering, 3d ed.
Next Article:Aseptic Processing and Packaging of Particulate Foods.
Topics:


Related Articles
The Effects of Sterilization Methods on Plastics and Elastomers: The Definitive User's Guide and Databook, 2d ed.
Handbook of Structural Engineering, 2d ed.
Nutrition in Public Health: A Handbook for Developing Programs and Services, 2d ed.
Handbook of Frozen Food Processing and Packaging.
Assembly processes; finishing, packaging, and automation.
Handbook of microbiological media for the examination of food, 2d ed.
Handbook of Brewing, 2d ed.
Guide to microbiological control in pharmaceuticals and medical devices, 2d ed.
Handbook of fermented functional foods, 2d ed.

Terms of use | Copyright © 2017 Farlex, Inc. | Feedback | For webmasters