Packaging is an essential feature of modern life. The science and art of packaging is so vast that no single book or even a multivolume work could hope to cover the entire scope of topics, from Artwork to Zipper. This volume has selected some of the most commonly raised questions in the field of flexible packaging of food. No claim is made for comprehensive coverage of the field-nor even for an in-depth exploration of a limited number of topics. The novice should find sufficient material here to gain a broad understanding of flexible packaging. The expert's knowledge may be enriched by the case studies and the additional reading lists. The first topic covered is "Who needs packaging?" We conclude that everyone depends on packaging. Western civilization as we know it today would cease without modern packaging. The advantages of controlled atmosphere (CA) or modified atmosphere packaging (MAP are reviewed, especially as they apply to the preservation of meat cheese and produce. The need for a moisture and oxygen barrier is analyzed, and materials that provide these properties are presented. The legal aspects of packaging are confronted-including FDA and USDA oversight, EPA and toxic waste disposal, bar codes, and nutritional labeling. Machinery-especially form-fill-seal (ffs)-is covered in detail, and the influence of the computer on the modern packaging operation is discussed.
Who needs packaging? Why controlled or modified atmosphere packaging? Which is better - vacuum or gas packaging? Why is oxygen barrier required? When is moisture barrier desired? What barrier materials are available? Is foil necessary? Why use rigid plastics? What types of packaging failures are encountered? What are the prime factors going into the selection of a flexible form/fill/seal package? How is aseptic packaging accomplished? Are the product and package compatible? Do government regulations control the package selection? How does the bar code affect package design? What is meant by nutritional labelling? Do flexible packages contribute to environmental contamination? Which is the lowest cost package? Does the package improve the product? What is a flexible can? How can it be used? How are computers impacting packaging? What problems does one encounter with packaging of frozen food? Which would be the most suitable packaging for seafood? How should fruits and vegetables be packaged? What materials are best suited for snack food packs? Which is the best bacon package? Which is the preferred frank package? Is there a preferred luncheon meat package? How can we package fresh meat? What is the preferred cheese package? What choices are available for tamper resistant closures? What is the meaning of some of the off vocabulary common in the packaging language?
Number Of Pages: 216
Published: 31st October 1991
Publisher: Kluwer Academic Publishers Group
Country of Publication: US
Dimensions (cm): 22.81 x 15.49
Weight (kg): 0.38