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Recent developments have enabled the production of in-pack processed foods with improved sensory quality as well as new types of heat-preserved products packaged in innovative containers. This book reviews these advances in packaging formats and processing technologies and their application to produce higher quality, safer foods. Opening chapters cover innovative can designs and non-traditional packaging formats, such as retort pouches. The second part of the book reviews the developments in processing and process control technology required by newer types of packaging. Part three addresses the safety of in-pack processed foods, including concerns over pathogens and hazardous compounds in processed foods. The book concludes with chapters on novel methods to optimise the quality of particular types of in-pack processed foods such as fruit and vegetables, meat, poultry and fish products. In-pack processed foods: improving quality is a valuable reference for professionals involved in the manufacture of this important group of food products and those researching in this area. Reviews advances in packaging formats and processing technologies Covers innovative can designs and non-traditional packaging formats Examines the safety of in-pack processed foods, including concerns over pathogens
The safety and efficacy of minimal food processing depends on the use of novel preservation technologies. This book first examines what is meant by minimally processed foods, including fresh-cut, cooked-chilled, and part-baked products. Next explored are the technologies or methods to produce quality products in terms of safety and nutrition, including: edible coating, natural preservatives (i.e., antimicrobial, flavour enhancer, anti-browning), advanced packaging (active, antimicrobial, and modified or controlled atmosphere), and selected non-thermal techniques (high pressure, pulsed electric field, ultrasound, light). Preservation of food is crucial to achieving a secure and safe global food supply with the desired sensory quality. In addition, the increasing consumer demand for safe, ready-to-serve, ready-to-eat-and-cook products with minimal chemical preservatives has raised expectations. However, foods deemed minimally processed, such as fresh-cut fruits and vegetables, cooked-chilled, and half-baked foods, are delicate products that need special care in preparation, processing, storage, and handling. As a result, new technologies to develop minimally processed foods have aggressively advanced. Minimally Processed Foods: Technologies for Safety, Quality, and Convenience explores both the definition of minimally processed foods and the methods and technologies used to achieve the safety and nutritional value consumers demand. About the Editors Mohammed Wasim Siddiqui, Bihar Agricultural University, Sabour, Bhagalpur, India Mohammad Shafiur Rahman, Sultan Qaboos University, Al-khod, Oman
A comprehensive review of the many new developments in the growing food processing and packaging field Revised and updated for the first time in a decade, this book discusses packaging implications for recent nonthermal processing technologies and mild food preservation such as high pressure processing, irradiation, pulsed electric fields, microwave sterilization, and other hurdle technologies. It reviews typical nonthermal processes, the characteristics of food products after nonthermal treatments, and packaging parameters to preserve the quality and enhance the safety of the products. In addition, the critical role played by packaging materials during the development of a new nonthermal processed product, and how the package is used to make the product attractive to consumers, is discussed. Packaging for Nonthermal Processing of Food, Second Edition provides up to date assessments of consumer attitudes to nonthermal processes and novel packaging (both in the U.S. and Europe). It offers a brand new chapter covering smart packaging, including thermal, microbial, chemical, and light sensing biosensors, radio frequency identification systems, and self-heating and cooling packaging. There is also a new chapter providing an overview of packaging laws and regulations in the United States and Europe. Covers the packaging types required for all major nonthermal technologies, including high pressure processing, pulsed electric field, irradiation, ohmic heating, and others Features a brand new chapter on smart packaging, including biosensors (thermal-, microbial-, chemical- and light-sensing), radio frequency identification systems, and self-heating and cooling packaging Additional chapters look at the current regulatory scene in the U.S. and Europe, as well as consumer attitudes to these novel technologies Editors and contributors bring a valuable mix of industry and research experience Packaging for Nonthermal Processing of Food, Second Edition offers many benefits to the food industry by providing practical information on the relationship between new processes and packaging materials, to academia as a source of fundamental knowledge about packaging science, and to regulatory agencies as an avenue for acquiring a deeper understanding of the packaging requirements for new processes.
The progress that has been made over the last decade in the preparation, development, processing, and marketing of food has to a large extent been made possible by innovations and developments in the ways that thermo plastics, in conjunction with paper, metal foils, adhesives and other materials, have been combined and formed into the appropriate configurations to provide the properties required. Much has been said, written and published about retort pouches, modified atmosphere packaging and aseptic preservation processes, and even more about the newer methods of distribution and retailing of all kinds of food. However, all of this material needed to be digested, condensed into a logical framework and appraised, and possible further developments considered. In many instances, the original research and development was carried out in conjunction with one or more of the research organisations in membership with IAPRI, the International Association of Packaging Research Institutes, and it was felt that a book which attempted to provide a review of the more important developments would be useful to practitioner and student alike.
A number of novel thermal and nonthermal processing methods are in active research and development in industry, academic and government laboratories. A key step that needs to be addressed is how to best package commodities processed by high pressure, pulsed electric fields, UV, irradiation, microwave or radio frequency heating, bioactive coating/packaging, or the treatment with probiotics to best preserve the benefits of improved product quality imparted by these emerging preservation technologies. Packaging for Nonthermal Processing of Food reviews typical nonthermal processes, the characteristics of food products after nonthermal treatments, and packaging parameters to preserve the quality and enhance the food safety of the products. In addition, the critical role of information carried by packaging materials to make a new product produced by a novel process attractive to consumers is discussed. Packaging for Nonthermal Processing of Food offers many benefits to industry for providing the practical information on the relationship between new processes and packaging materials, to academia for constructing the fundamental knowledge, and to regulatory agencies for acquiring deeper understanding on the packaging requirements for new processes.
Document from the year 2018 in the subject Business economics - Supply, Production, Logistics, , language: English, abstract: Packaging is a coordinated system for transport, warehousing, logistics, sale, and end use of goods. The packaging is effective sales tool capable of influencing consumer to purchase the product. Packaging Sector is now a Global Industry representing about 2% of the Gross National Product (GNP) of developed countries. Indian packaging industry is comprised of a large number of small scale companies and a few large integrated players. The Indian packaging industry shares about 4% at global scale. Packaging is growing @ 22-25% per annum and it is now the 5th largest sector of India's economy. The Indian packaging industry has enormous potential in export/import of goods. India’s food and beverage category constitutes about 40% of its Consumer Packaged Goods (CPG) industry. The packaged food industry includes baked and convenience foods, dairy and confectionaries. The food packaging is a socioeconomic indicator of the gross domestic product and regional food availability. The dairy industry in India is providing opportunities for Indian entrepreneurs to get into the milk packaging sector. Spoilage of milk is a constant and distressing feature of our dairy industry, for which suitable and relevant packaging solutions can be employed. Considering the importance of fishery, it is very important to devote attention to produce and market good quality seafood products for both export and internal markets. With continually growing demand for processed, packed, convenient ready-to-eat and ready-to-serve meat and poultry products, a variety of specialized package profiles are available depending on the type of processing techniques and storage conditions. From fresh meat to cured meat, from pork to poultry, the purpose of packaging is mainly to make the products available to the customers in the most attractive form along with maintaining the quality of the contents. Packaging has a distinct impact on the efficiency and effectiveness of retail supply chains, where improvements can be achieved by adapting and developing the concept of packaging logistics. Models are needed to facilitate evaluations along the supply chain and to exhibit the activities of packaging logistics processes. Although packaging is recognized as having a distinct impact on the efficiency of logistical systems and activities like manufacturing, distribution, storage and handling in the supply chain several packaging dependent costs in the logistical system are overlooked by packaging designers.
It has become popular to blame the American obesity epidemic and many other health-related problems on processed food. Many of these criticisms are valid for some processed-food items, but many statements are overgeneralizations that unfairly target a wide range products that contribute to our health and well-being. In addition, many of the proposed dangers allegedly posed by eating processed food are exaggerations based on highly selective views of experimental studies. We crave simple answers to our questions about food, but the science behind the proclamations of food pundits is not nearly as clear as they would have you believe. This book presents a more nuanced view of the benefits and limitations of food processing and exposes some of the tricks both Big Food and its critics use to manipulate us to adopt their point of view. Food is a source of enjoyment, a part of our cultural heritage, a vital ingredient in maintaining health, and an expression of personal choice. We need to make those choices based on credible information and not be beguiled by the sophisticated marketing tools of Big Food nor the ideological appeals and gut feelings of self-appointed food gurus who have little or no background in nutrition.
Principles of heat preservation; heat processing equipment; aseptic processing and packaging of heat preserved foods in glass containers; packaging of heat preserved foods in plastic containers; leaker spoilage of foods heat processed in hermetically sealed containers; the effect of heat preservation on product quality; recommendations for the goodmanufacturing practice of heat preserved foods.
Food packaging materials have traditionally been chosen to avoid unwanted interactions with the food. During the past two decades a wide variety of packaging materials have been devised or developed to interact with the food. These packaging materials, which are designed to perform some desired role other than to provide an inert barrier to outside influences, are termed 'active packaging'. The benefits of active packaging are based on both chemical and physical effects. Active packaging concepts have often been presented to the food industry with few supporting results of background research. This manner of introduction has led to substantial uncertainty by potential users because claims have sometimes been based on extrapolation from what little proven information is available. The forms of active packaging have been chosen to respond to various food properties which are often unrelated to one another. For instance many packaging requirements for post harvest horticultural produce are quite different from those for most processed foods. The object of this book is to introduce and consolidate information upon which active packaging concepts are based. Scientists, technologists, students and regulators will find here the basis of those active packaging materials, which are either commercial or proposed. The book should assist the inquirer to understand how other concepts might be applied or where they should be rejected.