Printer Friendly

Food and Packaging Interactions, vol. 2.

FOOD and PACKAGING INTERACTIONS - 2. Edited by Sara J Risch and Joseph H Hotchkiss. 262 pages with index. Price: 48.00 [pounds]. (USA: American Chemical Society; UK: Food TRade Press Ltd)

This text has been developed form a symposium that was held in August 1990 in Washington DC. Sponsored by the Division of Agricultural and Food Chemistry, it was the 200th national meeting of the American Chemical Society.

The advent of microwave cookery poses significant problems for manufacturers of food products in that the traditional products did not |work' in the same way as when heated in a conventional oven. This, in turn, led to the introduction of products specially developed for use in a microwave. The problem was still not completely solved because different food components react differently to microwave power. In turn, this has led to the introduction of susceptor plates in the actual packaging. All this has meant that a lot of research effort has suddenly been necessary to try and sort out how best to prepare food packaging for use in the microwave. And, as a significant proportion of the symposium dealt with the problems surrounding susceptor packaging, the book reflects this arrangement.

All this has come about because packaging has been progressively changing from being simply a container to hold or carry food to a highly specialized container system that has more than one function. Thus, a modern food pack has to provide a moisture and gas barrier perhaps, be suitable for microwaving, even a container to cook in, etc. Some materials are more permeable than others to certain food components, hence the ever increasing variety of laminates needed to overcome such problems. The 19 chapters reflect this state of affairs and they have been entitled; Analysis of volatiles produced in foods and packages during microwave cooking; Migration into food during microwave and conventional oven cooking; Food and drug administration studies of high-temperature food packaging; Interactions of food, drug and cosmetic dyes with nylon and other polyamides; Application of a poly(tetrafluoroethylene) single-sided migration cell for measuring migration through microwave susceptor films; Determining volatile extractives from microwave susceptor food packaging; Toward a threshold of regulation for packaging components - a feasibility study; Packaging industries and the Food-Additives Amendment-a reprise; Food-contact materials and articles - standards for Europe; Food-package interaction safety - European views; Influence of microwave heating on the information of n-nitrosamines in bacon; Thermodynamics of permeation of flavours in polymers - prediction of solubility coefficients; Determination of flavour- polymer interactions by vacuum-microgravimetric method; Determination of food-packaging interactions by high performance liquid chromatography; Sensory-directed analytical concentration techniques for aroma-flavour characterization and quantitation; Interaction of orange juice and inner packaging material of aseptic product; Sorption of flavour compounds by polypropylenes; Sorption behaviour of citrus-flavour compounds in polyethylenes and polypropylenes - effect of permeant functional groups and polymer structure; and Scalping from a paste into a series of polyolefins - absence of correlation between quantity sorbed and polymer crystallinity.

As can be seen from the above, great attention is now being paid to food and its interactions with various packaging materials. It is not just the possibility of migration causing a health risk that has to be considered because just as often there is a problem of taint as far as taste is concerned that means the organoleptic quality of the food is not up to scratch.
COPYRIGHT 1992 Food Trade Press Ltd.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1992 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Publication:Food Trade Review
Article Type:Book Review
Date:Apr 1, 1992
Words:554
Previous Article:Products and packs.
Next Article:A Formulary of Candy Products.
Topics:


Related Articles
Changing Food Technology 2: Food Technology for a Dynamic Marketplace.
Shelf-Life Problems, Technology and Solutions.
Processing and Quality of Foods, 3 vols.
Food Packaging.
Microwave Packaging.
Water Relationships in Food, Advances in the 1980s and Trends for the 1990s.
Active Food Packaging.
Food Preservation by Moisture Control - Fundamentals and Applications.
Flavor-Food Interactions.
PLASTIC PACKAGING MATERIALS FOR FOOD - Barrier Function, Mass Transport, Quality Assurance, Legislation.

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