Principles and Applications of Modified Atmosphere Packaging of Foods

Häftad, Engelska, 2012

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Modified atmosphere packaging (MAP) has proved to be one of the most significant and innovative growth areas in retail food packaging of the past two decades.

Produktinformation

Utgivningsdatum2012-10-20
Mått155 x 235 x 18 mm
Vikt487 g
FormatHäftad
SpråkEngelska
Antal sidor305
Upplaga1993
FörlagSpringer-Verlag New York Inc.
ISBN9781461358923

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Tillverkningsteknik inom Naturvetenskap och teknik

1 Introduction.- 1.1 Historical background.- 1.2 Definitions, terminology and abbreviations.- 1.3 Methods of atmosphere modification in packaged foods.- 1.4 Gases used in MAP.- 1.5 Microbiology of MAP.- 1.6 Advantages and disadvantages of MAP.- References.- 2 The market.- 2.1 Introduction.- 2.2 History of controlled atmosphere/modified atmosphere/vacuum packaging.- 2.3 Europe.- 2.4 United States/Canada.- 2.5 Conclusion.- Further reading.- 3 Packaging machinery.- 3.1 Historical development.- 3.2 Gases.- 3.3 Packaging material.- 3.4 Packaging machines.- 3.5 Chamber machines.- 3.6 Flexible pillow wrapping machines.- 3.7 Fail-safe assurance.- 3.8 Automatic product feeding systems.- 3.9 Conclusion.- Appendix—Packaging systems for MAP.- 4 Films for MAP of foods.- 4.1 Introduction.- 4.2 Plastic films commonly used in MAP.- 4.3 Combinations of films.- 4.4 Typical specifications for MAP use.- 4.5 Seal system and quality.- 4.6 Legislation and the environment.- 4.7 Oil use and energy.- Appendices.- Reference.- 5 Quality control of MAP products.- 5.1 Introduction.- 5.2 Safety and quality of MAP foods.- 5.3 Applications of hazard analysis critical control point (HACCP) to MAP foods.- 5.4 Total quality control and quality of MAP foods.- 5.5 Combining hazard analysis critical control point and total quality control.- 5.6 Quality control testing.- 5.7 Regulatory aspects of MAP foods.- 5.8 Summary.- References.- 6 Fruit and vegetables.- 6.1 Introduction.- 6.2 Background information.- 6.3 Extrinsic factors to optimise.- 6.4 Mathematical modelling of MAP.- 6.5 Future research needs.- 6.6 Conclusions.- References.- 7 Bakery products.- 7.1 Introduction.- 7.2 Food spoilage.- 7.3 Storage problems.- 7.4 Mould spoilage.- 7.5 Methods of preventing/controlling mould spoilage.- 7.6 Packaging.-7.7 Effect of MAP on bakery products.- 7.8 Secondary spoilage of bakery products.- 7.9 Other methods of atmosphere modifications.- 7.10 Economic analysis of MAP for bakery products.- References.- 8 Miscellaneous applications.- 8.1 Dairy products.- 8.2 Ready meals.- 8.3 Coffee.- 8.4 Snacks.- 8.5 Delicatessen/multi-component products.- 8.6 Beverages.- 8.7 Use of MAP in combination with other processes.- References.- 9 Fish.- 9.1 Introduction.- 9.2 Spoilage of fish.- 9.3 Gaseous preservatives used in modified atmosphere storage of fish.- 9.4 Changes occurring during storage of fish products in MAP.- 9.5 Adjuvant treatments.- 9.6 Conclusion.- References.- 10 Meat products.- 10.1 Introduction.- 10.2 Gases used in MAP of meat products.- 10.3 Important considerations.- 10.4 Effects of MAP on selected meat products.- 10.5 The future.- References.- 11 Modified atmosphere storage of fresh meat and poultry.- 11.1 Introduction.- 11.2 Modified atmosphere packaging of red meats.- 11.3 Principles of packaging.- 11.4 Packaging films.- 11.5 Wholesale marketing.- 11.6 Retail marketing.- 11.7 Modified atmosphere storage of poultry.- 11.8 Safety aspects of MAP.- References.