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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
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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1. Packaging for nonthermally processed foods.

Jung H. Han.

2. The role of active packaging in non-thermal processing.

Aaron L. Brody.

3. Edible coatings containing bioactive antimicrobial agents.

Seacheol Min and John M. Krochta.

4. Bio-MAP: Modified atmosphere packaging with biological control for shelf-life extension.

James T. C. Yuan.

5. Packaging for high pressure processing, irradiation, and pulsed electric field processing.

Seacheol Min, and Q. Howard Zhang.

6. Packaging for foods treated by ionizing radiation.

Vanee Komolprasert.

7. Radio frequency identification (RFID) systems for packaged foods.

Jung H. Han, Arnold W. Hydamaka and Yicheng Zong.

8. Consumer choice: Responses to new packaging technologies.

Kevin C. Spencer and Joan C. Junkus.

9. European standpoint to active packaging – legislation, authorization and compliance testing.

W. D. van Dongen, A.R. de Jong and M.A.H. Rijk.

10. Packaging for nonthermal food processing: future.

Jung H. Han.

Index

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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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  • 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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"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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