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Packaging for Nonthermal Processing of Food

Jung H. Han (Editor)
ISBN: 978-0-8138-1944-0
248 pages
May 2007, Wiley-Blackwell
Packaging for Nonthermal Processing of Food (081381944X) cover image

Description

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.

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Table of Contents

Contributors ix

Preface xi

Chapter 1. Packaging for Nonthermally Processed Foods 3
Jung H. Han

Chapter 2. The Role of Active Packaging in Nonthermal Processing Systems 17
Aaron L. Brody

Chapter 3. Edible Coatings Containing Bioactive Antimicrobial Agents 29
Seacheol Min and John M. Krochta

Chapter 4. Bio-MAP: Modified-Atmosphere Packaging with Biological Control for Shelf-Life Extension 53
James T. C. Yuan

Chapter 5. Packaging for High-Pressure Processing, Irradiation, and Pulsed Electric Field Processing 67
Seacheol Min and Q. Howard Zhang

Chapter 6. Packaging for Foods Treated by Ionizing Radiation 87
Vanee Komolprasert

Chapter 7. Radio Frequency Identification Systems for Packaged Foods 117
Jung H. Han, Arnold W. Hydamaka, and Yicheng Zong

Chapter 8. Consumer Choice: Responses to New Packaging Technologies 139
Kevin C. Spencer and Joan C. Junkus

Chapter 9. European Standpoint to Active Packaging—Legislation, Authorization, and Compliance Testing 187
W. D. van Dongen, A. R. de Jong, and M. A. H. Rijk

Chapter 10. Packaging for Nonthermal Food Processing: Future 213
Jung H. Han

Index 227

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Author Information

Dr. Jung H. Han is an Assistant Professor of Dairy/Food Processing and Packaging at the University of Manitoba, Canada. He is a Professional Member of the Institute of Food Technologists (IFT). He is an Associate Editor of the Journal of Food Science and an editorial board member of Food Research International. Dr. Han has served as Secretary, Chair-elect and Chair of the Food Packaging Division of IFT. He is editor of Innovations in Food Packaging.
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The Wiley Advantage


  • Novel thermal and nonthermal processing methods
  • Discusses benefits for providing the practical information on the relationship between new processes and packaging materials
  • Addresses how to best package commodities produced using a variation of processes to best preserve the benefits of product quality
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Reviews

"Han introduces the book and some of the topics in the first chapter and gives a good overview of the topics covered...this book is well presented and can lead the reader into some interesting topics for further investigation or just provide some background to a wide range of topics in the areas of packaging of nonthermal processed foods"

FS&T Vol 21, Issue 3

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