Food and Beverage Packaging Technology, Second Edition

Edited by Richard Coles and Mark J. Kirwan

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Item No: 89101

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The major food and beverage packaging materials — glass, metal, plastic, paper and paperboard — increasingly compete with each other in the battle over which type of container is optimal for a given application. Increasingly, food and beverage product innovators need to consider which packaging material, or combination of materials, systems, pack designs and processes, will best serve the market and enhance brand value with due consideration of the sustainability credentials of the product and its packaging. Now in a fully revised and updated second edition, the book provides a contemporary overview of the preservation and packaging of food and beverages.

It focuses initially on the core issues of biodeterioration, product quality and shelf life, before discussing logistical packaging and the importance of integrating packaging with all the activities in a supply chain. Each of the main packaging materials is then examined in depth, alongside the techniques of active packaging and modified atmosphere packaging (MAP). This new edition also addresses environmental and sustainability concerns. A new chapter discusses bioplastics, which continue to establish niche markets in the packaging of food and beverage products.

The contributors are an authoritative team close to the latest developments in food and beverage packaging technologies. This book will provide a resource for those in and associated with the food and beverage industry who need to know about the packaging needs of the products. It will help those in the manufacture of food and beverage products to understand how their products packaging needs are met in manufacture, storage, distribution and retailing. It will be useful to those who create and manufacture packaging materials and packaging products, for packaging engineers and for students studying packaging technology, food science and all packaging-related subjects.

Now in a fully revised and updated second edition, this volume provides a contemporary overview of food processing/packaging technologies. It acquaints the reader with food preservation processes, shelf life and logistical considerations, as well as packaging materials, machines and processes necessary for a wide range of packaging presentations. The new edition addresses environmental and sustainability concerns, and also examines applications of emerging technologies such as RFID and nanotechnology.

It is directed at packaging technologists, those involved in the design and development of packaging, users of packaging in food companies and those who specify or purchase packaging.

Preface
Contributors

CHAPTER 1

Introduction

Richard Coles

Introduction
Packaging developments – an historical and future perspective
Role of packaging for enhanced sustainability of food supply
Definitions and functions of packaging
Packaging strategy
Packaging design and development
Conclusion
References
Websites

CHAPTER 2

Food Biodeterioration and Methods of Preservation

Gary S. Tucker

Introduction
Agents of food biodeterioration
Food preservation methods
References

CHAPTER 3

Packaged Product Quality and Shelf Life

Helen Brown, James Williams and Mark Kirwan

Introduction
Factors affecting product quality and shelf life
Chemical/biochemical processes
Microbiological processes
Physical and physico-chemical processes
Migration from packaging to foods
Conclusion
References

CHAPTER 4

Logistical Packaging for Food Marketing Systems

Diana Twede and Bruce Harte

Introduction
Functions of logistical packaging
Logistics’ activity-specific and integration issues
Distribution performance testing
Packaging materials and systems
Conclusion
References
Further reading

CHAPTER 5

Metal Packaging

Bev Page, Mike Edwards and Nick May

Overview of market for metal cans
Container performance requirements
Container designs
Raw materials for can-making
Can-making processes
End-making processes
Coatings, film laminates and inks
Processing of food and drinks in metal packages
Shelf life of canned foods
Internal corrosion
Stress corrosion cracking
Environmental stress cracking corrosion of aluminium alloy beverage can ends
Sulphur staining
External corrosion
Conclusion
References
Further reading

CHAPTER 6

Packaging of Food in Glass Containers

Peter Grayhurst and Patrick J. Girling

Introduction
Attributes of food packaged in glass containers
Glass and glass container manufacture
Closure selection
Thermal processing of glass packaged foods
Plastic sleeving and decorating possibilities
Strength in theory and practice
Glass pack design and specification
Packing – due diligence in the use of glass containers
Environmental profile
Glass as a marketing tool
References
Further reading

CHAPTER 7

Plastics in Food Packaging

Mark J. Kirwan, Sarah Plant and John W. Strawbridge

Introduction
Manufacture of plastics packaging
Types of plastic used in packaging
Coating of plastic films – types and properties
Secondary conversion techniques
Printing
Printing and labelling of rigid plastic containers
Food contact and barrier properties
Sealability and closure
How to choose
Retort pouch
Environmental and waste management issues
References
Further reading
Websites
Appendices

CHAPTER 8

Paper and Paperboard Packaging

M.J. Kirwan

Introduction
Paper and paperboard – fibre sources and fibre separation (pulping)
Paper and paperboard manufacture
Packaging papers and paperboards
Properties of paper and paperboard
Additional functional properties of paper and paperboard
Design for paper and paperboard packaging
Package types
Systems
Environmental profile
Carbon footprint
References
Further reading
Websites

CHAPTER 9

Active Packaging

B.P.F. Day and L. Potter

Introduction
Oxygen scavengers
Carbon dioxide scavenger and emitters
Ethylene scavengers
Ethanol emitters
Moisture absorbers
Flavour/odour absorbers
Lactose and cholesterol removers
Anti-oxidant release
Temperature-controlled packaging
Regulatory issues, consumer acceptability and equipment considerations
Conclusion
References

CHAPTER 10

Modified Atmosphere Packaging

Michael Mullan and Derek McDowel

Section A: Map gases packaging materials and equipment

Introduction
Historical development
Gaseous environment
Gases used in MAP
Effect of the gaseous environment on the activity of bacteria, yeasts and moulds
Effect of the gaseous environment on the chemical biochemical and physical properties of foods
Physical spoilage
Packaging materials
Main plastics used in MAP
Selection of plastic packaging materials
Modified packaging atmosphere machines
Chamber machines
Snorkel machines
Form-fill-seal machines
Preformed trays
Modification of the pack atmosphere
Sealing
Cutting
Additional operations
Quality assurance of map
Heat seal integrity
Measurement of transmission rate and permeability in packaging films
Determination of headspace gas composition

Section B: Main food types

Raw red meat
Raw poultry
Cooked, cured and processed meat products
Fish and fish products
Fruits and vegetables
Dairy products
References

CHAPTER 11

Bioplastics

Jim Song, Martin Kay and Richard Coles

Introduction
Definitions
Bioplastics and carbon
Bioplastics – overview of material types
Waste management options for bioplastics
Bioplastics – challenges for a growing market
Conclusion
References
Websites

Index
A colour plate section

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