Modified Atmosphere Packaging for Fresh-Cut Fruits and Vegetables
March 2011, Wiley-Blackwell
Part 1: Modified atmosphere packaging.
Chapter 2. Mathematical modeling of modified atmosphere packaging.
Chapter 3. Respirations and browning discoloration of fresh-cut produce in modified atmosphere packaging.
Chapter 4. Fresh-cut produce microbiology of modified atmosphere packaging.
Chapter 5. Sensory and sensory-related quality of fresh-cut produce under MAP.
Chapter 6. Phytochemical changes of fresh-cut fruits and vegetables in controlled and modified atmosphere packaging.
Chapter 7. Active modification of atmosphere in packages.
Part 2: Modified atmosphere packaging materials and Machinery.
Chapter 8. Polymeric films used for modified atmosphere packaging of fresh-cut produce.
Chapter 9. Breatheway® membrane technology and modified atmosphere packaging.
Chapter 10. Microperforated films for fresh produce packaging.
Chapter 11. Modified atmosphere packaging machinery selection and specification.
Chapter 12. Hygienic design of machinery.
Part 3: Novel packaging technologies.
Chapter 13. Nano-structure packaging technologies.
Chapter 14. Active packaging for fresh-cut fruits and vegetables.
Chapter 15. Packaging sustainability for modified atmosphere packaging of fruits and vegetables.
Hong Zhuang, Ph.D., is a Research Food Technologist in the Quality and Safety Assessment Research Unit, at South Atlantic Area (SAA), Agriculture Research Service (ARS), USDA, Athens, Georgia. Dr. Zhuang received his B.S. in Plant Physiology from the Northwestern University in Xi'an, China, and M.S. in Plant Physiology and Biochemistry and Ph.D. in Nutritional Sciences Multidisciplinary, respectively, from the University of Kentucky, Lexington, KY. Dr. Zhuang had been working on research and development as senior research scientist and director of R&D in the fresh-cut industry for more than nine years before joining USDA research recently, and has experience in new product development, processing improvement, modified atmosphere packaging, retaining fresh-cut shelf-life, and new technology identification, evaluation and commercialization.
Jung H. Han, Ph.D., is Senior Project Engineer at the World Wide Fruit and Vegetable Research Center, Frito-Lay Inc., Plano, TX. He received B.S. and M.S. degrees from Korea University, Seoul, Korea, and his Ph.D. degree from Purdue University. Dr. Han previously served as Associate Professor in the Department of Food Science and the Department of Pharmaceutical Science at the University of Manitoba, Canada. In the Food Science Department he worked on an antimicrobial packaging program and a biodegradable plastic program and taught Food Engineering Fundamentals, Food Packaging, and Total Quality Management. He is also an Associate Editor of the Journal of Food Science's Food Engineering and Physical Property sections. Dr. Han is an Editorial Board Member of Food Research International and Chair of the Packaging Division of the Canadian Institute of Food Science and Technology. Additionally, he is a past Chair of Food Packaging Division of IFT. Dr. Han has published two books – Innovations in Food Packaging and Packaging for Nonthermal Processing of Food.