英文原著FOOD PACKAGING TECHNOLOGY [

城市12

身为食品专业的我，一直未能为食品版做什么贡献，昨天下到好书FOOD PACKAGING TECHNOLOGY， 03年Blackwell Publishing Ltd出版的食品包装技术，与大家分享。看不看是一回事，先收藏了再说吧，说不定哪天会派上用场的。



FOOD PACKAGING TECHNOLOGY



Edited by

RICHARD COLES

Consultant in Food Packaging, London

DEREK MCDOWELL

Head of Supply and Packaging Division

Loughry College, Northern Ireland

and

MARK J. KIRWAN

Consultant in Packaging Technology

London



Contents

Contributors xv

Preface xvii

1    Introduction 1   RICHARD COLES

1.1    Introduction

1.2    Packaging developments – an historical perspective 2

1.3    Food supply and the protective role of packaging 4

1.4    The value of packaging to society 7

1.5    Definitions and basic functions of packaging 8

1.6    Packaging strategy 9

1.7    Packaging design and development 9

1.7.1   The packaging design and development framework 12

1.7.1.1   Product needs 13

1.7.1.2   Distribution needs and wants of packaging 13

1.7.1.3   Packaging materials, machinery and production processes 16

1.7.1.4   Consumer needs and wants of packaging 18

1.7.1.5   Multiple food retail market needs and wants 22

1.7.1.6   Environmental performance of packaging 26

1.7.2   Packaging specifications and standards 28

1.8    Conclusion 29

Literature reviewed and sources of information 29

2    Food biodeterioration and methods of preservation 32  GARY S. TUCKER

2.1    Introduction 32

2.2    Agents of food biodeterioration 33

2.2.1   Enzymes 33

2.2.2   Microorganisms 34

2.2.2.1   Bacteria 35

2.2.2.2   Fungi 38

2.2.3   Non-enzymic biodeterioration 40

2.3    Food preservation methods 41

2.3.1   High temperature 41

2.3.1.1   Blanching 42

2.3.1.2   Thermal processing 42

2.3.1.3   Continuous thermal processing (aseptic) 47

2.3.1.4   Pasteurisation 51

2.3.2   Low temperature 52

2.3.2.1   Freezing 52

2.3.2.2   Chilling and cooling 53

2.3.3   Drying and water activity control 54

2.3.4   Chemical preservation 56

2.3.4.1   Curing 57

2.3.4.2   Pickling 58

2.3.4.3   Smoking 58

2.3.5   Fermentation 59

2.3.6   Modifying the atmosphere 60

2.3.7   Other techniques and developments  61

2.3.7.1   High pressure processing  61

2.3.7.2   Ohmic heating  62

2.3.7.3   Irradiation  62

2.3.7.4   Membrane processing  62

2.3.7.5   Microwave processing  63

3    Packaged product quality and shelf life 65  

3.1    Introduction  65

3.2    Factors affecting product quality and shelf life  68

3.3    Chemical/biochemical processes  69

3.3.1   Oxidation  70

3.3.2   Enzyme activity  73

3.4    Microbiological processes  74

3.4.1   Examples where packaging is key to maintaining

microbiological shelf life 75

3.5    Physical and physico-chemical processes  77

3.5.1   Physical damage  77

3.5.2   Insect damage  78

3.5.3   Moisture changes  78

3.5.4   Barrier to odour pick-up  81

3.5.5   Flavour scalping  81

3.6    Migration from packaging to foods  81

3.6.1   Migration from plastic packaging  83

3.6.2   Migration from other packaging materials  86

3.6.3   Factors affecting migration from food contact materials  88

3.6.4   Packaging selection to avoid migration and packaging taints  89

3.6.5   Methods for monitoring migration  89

3.7    Conclusion  91

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昨天上传了两本书，结果回复者寥寥，大大打击了我发贴的信心，望大家高抬贵手，多给评价，以后还会有好资源献上，