Del 0 - Institute of Food Technologists Series

Modified Atmosphere Packaging of Foods

Principles and Applications

Inbunden, Engelska, 2021

3 439 kr

Beställningsvara. Skickas inom 3-6 vardagar. Fri frakt för medlemmar vid köp för minst 249 kr.

A complete guide to the principles and practical application of modified atmosphere packagingModified atmosphere packaging (MAP) is one of the most cost-effective, versatile, and commonly used methods of preserving food products available today. Employed in both ambient and chilled conditions, it can prolong shelf-life and preserve the quality of a wide array of items via careful processes of atmospheric engineering. The essential scientific principles underlying this technology can, however, be difficult to grasp and effectively apply.With Modified Atmosphere Packaging of Foods, esteemed food science professor Dong Sun Lee provides a thorough and practical explanation of all aspects of MAP. Chapters covering the development, impact, and day-to-day application of the technique give a well-rounded understanding of its pivotal role in the food industry, while accounts of other active packaging methods help to provide broader context. This important new book includes: Detailed guidance on all aspects of MAP – from its scientific background to its practical application Information on how specific MAP products may be developed according to their particular engineering principlesCoverage of the related active and intelligent packaging techniquesDiscussion of relevant food safety issues and regulationsContaining vital information for industry professionals and food science researchers alike, Modified Atmosphere Packaging of Foods is an essential text for all those working to improve the quality and shelf-life of the food we eat.

Produktinformation

Utgivningsdatum2021-02-18
Mått158 x 231 x 28 mm
Vikt816 g
FormatInbunden
SpråkEngelska
SerieInstitute of Food Technologists Series
Antal sidor448
FörlagJohn Wiley and Sons Ltd
ISBN9781119530763

Tillhör följande kategorier

Lantbruk, fiske och skogsbruk inom Ekonomi och Ledarskap

Preface xiii1 Chemical and Physical Properties of Gases Used in Modified Atmosphere Packaging (MAP) 11.1 Scope of Food MAP 11.2 Chemical and Physical Properties of Gases and Water Vapor Used in MAP 41.3 Gas and Vapor Properties in Terms of Food Packaging 101.4 Conclusions 172 Atmospheric Dynamics in MAP of Foods 192.1 Behavior of Gas State in Response to Environment 192.2 Transport Phenomena of Gases through Package Layer in MAP 282.3 Absorption/Evolution Phenomena of Gases in Food 342.4 Absorption/Release of Gases in Active Packaging Device 432.5 Mass Balance of Gases in MAP 493 Reactivity and Quality of Foods Interactive with MA 573.1 Food Reactivity Involving Gaseous Reactant or Product 573.2 Effect of MA on Chemical and Physical Qualities of Foods 713.3 Effect of MA on Microbiological Quality Changes 823.4 Effect of MA on Sensory Quality Changes 933.5 Conclusive Remarks 954 Packaging Design: Systematic Approach 1034.1 MAP Design of Respiring Foods 1034.2 MAP Design of Perishable Non-Respiring Foods 1294.3 MAP Design of Shelf-Stable Non-Respiring Foods 1354.4 Conclusions 1415 Active Packaging Techniques to Modify Atmosphere in Food Packages 1455.1 Introduction: Active Packaging to Modify Package Atmosphere 1455.2 Gas and Vapor Absorbers 1465.3 Gas and Vapor Releasers 1645.4 Optimized Use of Active Packaging Devices 1695.5 Conclusions 1786 Preservative Packaging Techniques to Enhance the Effectiveness of MAP 1856.1 Introduction 1856.2 Antimicrobial Packaging Combined with MAP 1866.3 Antioxidative Packaging Combined with MAP 1986.4 Other Packaging and Supplementary Tools Harmonized with MAP 2036.5 Conclusions 2077 Gas Indicators and Sensors Used for MAP 2157.1 Indicators and Sensors in MAP 2157.2 Oxygen Indicators and Sensors 2177.3 Carbon Dioxide Indicators and Sensors 2277.4 Miscellaneous Gas and Vapor Indicators and Sensors 2347.5 Prospects and Conclusive Remarks 2408 MAP Applications for Respiring Foods 2478.1 Fresh Fruits and Vegetables 2478.2 Reactive Fermented Food Products 2918.3 Live Seafood 3038.4 Conclusions 3069 MAP Applications for Non-Respiring Foods 3239.1 Introduction 3239.2 Meat and Poultry Products 3259.3 Seafood Products 3379.4 Wet Bakery and Pasta Products 3559.5 Cheese Products 3659.6 Dry Food Products 3729.7 Oxidative Liquid Foods 3829.8 Miscellaneous Perishable Products 3869.9 Conclusions 39110 Safety, Regulation and Consumer Issues 40910.1 Food Safety Issues Related with MAP 40910.2 Regulations Related with MAP 41510.3 Consumer Acceptance of MAP Food Products 41810.4 Conclusions 420References 421Index 425