Overview

An overview of the history of packaging, its multiple functions, diverse packaging materials, and packaging machinery Well-managed food packaging can provide humankind with a dependable solution for sustenance. Packaging is a critical tool for food preservation and food protection and facilitates the safe distribution of food. Effective packaging can lead to longer shelf-lives and improved global supply chain issues, and sustainable packaging can reduce food and environmentally harmful waste. Recent innovation in food packaging has shown it to be a dynamic field capable of evolving to meet new market and consumer needs. Introduction to Food Packaging is an accessible overview, detailing its history, general principles, and its future in the industry. It introduces traditional and new materials alike and a diverse lineup of packaging technologies —which are continuously entering the market, along with other relevant topics. The result is a book which clearly demonstrates the potential of food packaging to meet the challenges of a sustainable, globalized world. Introduction to Food Packaging readers will also find: An interactive digital version and a printed version including a full-color presentation with images, figures, tables and videos (digital version) presenting relevant key terms for each chapter, key concepts, learning objectives, an exhaustive bibliography and pertinent websites along with useful questions on key concepts Detailed discussion of topics including functions, packaging materials, packaging technologies, worldwide packaging regulation and more A companion website for instructors with answers to the questions posed on each chapter Introduction to Food Packaging is ideal for students and instructors involved in Food Science and Technology classes related to food packaging as well as Chemical Engineering, Agricultural Engineering and Bioengineering students interested in learning about the principles, applications, and relevant topics of food packaging.

Full Product Details

Author:   Maria Botero Omary (The Omary Group) ,  Kurt A. Rosentrater (Iowa State University, USA)
Publisher:   John Wiley & Sons Inc
Imprint:   John Wiley & Sons Inc
Dimensions:   Width: 15.00cm , Height: 1.50cm , Length: 25.00cm
Weight:   0.666kg
ISBN:  

9781118765852

ISBN 10:   1118765850
Pages:   400
Publication Date:   09 November 2025
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Active
Availability:   Awaiting stock  
The supplier is currently out of stock of this item. It will be ordered for you and placed on backorder. Once it does come back in stock, we will ship it out for you.

Table of Contents

List of Contributors 00 Preface 00 List of Figures 00 List of Tables 00 1 Introduction to Packaging – Production, Use, Importance, and Challenges 1 Kurt A. Rosentrater 1.1 Introduction 1 1.2 Growth Into a Modern Industry 3 1.3 Importance and Use 5 1.4 State of the Art 6 1.5 Questions and Controversies 6 1.6 Conclusions 11 References 11 Additional References 12 2 History of Packaging 19 Ziynet Boz 2.1 Introduction 19 2.2 Early History of Packaging 19 2.3 When Everything Changed: Late 17th Century to Late 20th Century 24 2.4 The New Millenium: 21st Century Developments in Packaging 35 2.5 Final Remarks 35 References 36 Additional References 39 3 Packaging Levels, Functions, and Environments 40 Maria Botero Omary and Yu-Chen Nicole Chiu 3.1 Introduction 40 3.2 Types of Packages 40 3.3 Packaging Functions 44 3.4 Packaging Environments 52 3.5 Functions versus Environments Matrix 53 3.6 Final Remarks 53 References 55 Additional References 55 4 Types of Packaging Materials I: Plastics 57 Eva Almenar and Christopher Wilson 4.1 Introduction 57 4.2 Conventional Plastics 58 4.3 Novel Plastics 77 4.4 Final Remarks 85 Acknowledgment 85 References 86 Additional References 88 5 Types of Packaging Materials II: Glass, Metals, Paper, Paperboard, Wood, Textiles, and Multilayer Structures 96 Eva Almenar, Christopher Wilson, Richard E. Bayer, and Michael Kubicki 5.1 Introduction to Materials in Food Packaging 96 5.2 Glass 96 5.3 Metals 104 5.4 Paper and Paperboard 111 5.5 Wood 115 5.6 Textiles 117 5.7 Multilayer Structures 117 5.8 Final Remarks 125 Acknowledgments 125 References 125 Additional References 127 6 Modified Atmosphere Packaging and Related Technologies 134 Eva Almenar and Jaime Gonzalez-Buesa 6.1 Introduction to Modified Atmosphere Packaging 134 6.2 Modified Atmosphere Packaging and Related Packaging Technologies 136 6.3 Gases Used in Modified Atmosphere Packaging 138 6.4 Packaging Materials and Modified Atmosphere Packaging 140 6.5 Design of a Modified Atmosphere Packaging System 146 6.6 Methods, Operations, and Machinery to Develop Modified Atmosphere Packaging Systems 154 6.7 Safety and Regulatory Aspects of Modified Atmosphere Packaging 159 6.8 Benefits and Limitations of Modified Atmosphere Packaging 160 6.9 Modified Atmosphere Packaging and Key Food Market Segments 161 6.10 Final Remarks 164 Acknowledgments 165 References 165 Additional References 171 7 Active, Intelligent, and Other Emerging Packaging Technologies 174 Ziynet Boz and Priscilla D. Antunez 7.1 Introduction 174 7.2 Active Packaging 175 7.3 Intelligent Packaging 185 7.4 Final Remarks 192 References 192 Additional References 197 8 Packaging Machinery and Operations 206 Autumn Lopez and Ajay Kathuria 8.1 Introduction 206 8.2 Liquid Filling Operations 206 8.3 Form-Fill- Seal Machines and Conveyor Systems 221 8.4 Packaging Operations for Extended Shelf Life 225 8.5 Inspection Systems 227 8.6 Conclusions and Future Trends 231 References 231 Additional References 231 9 Aseptic Processing and Packaging 233 Lina M. Ramirez-Lopez 9.1 Introduction 233 9.2 History of Aseptic Packaging 233 9.3 Package Development 236 9.4 Aseptic Packaging Systems and Characteristics 242 9.5 Verification of the Sterilization Process 247 9.6 Recent Developments in Sterilization Techniques 247 9.7 Final Remarks 248 References 249 Additional References 251 10 Packaging for Novel Food Preservation Technologies 253 H. Daryaei, K. Krishnamurthy, S.S. Sablani, E. Ford, F.E. Feeherry, and C.J. Doona 10.1 Introduction 253 10.2 High-Pressure Processing and Pressure-Assisted Thermal Processing 253 10.3 Microwave-Assisted Thermal Processing 261 10.4 Alternative Processing Technologies 267 10.5 Nanotechnology for Innovative Packaging Materials for Fresh Produce 269 10.6 Final Remarks 276 References 277 Sources of Further Information 280 Additional References 280 11 Packaging Testing I: Preshipment Testing of Distribution Packaging 283 Thitisilp Kijchavengkul and Siriyupa Netramai 11.1 Introduction 283 11.2 Preshipment Testing Procedures 285 11.3 Final Remarks 302 References 302 Additional References 303 12 Packaging Testing II: Testing of Consumer Food Packaging 306 Siriyupa Netramai and Thitisilp Kijchavengkul 12.1 Introduction 306 12.2 Sample Preparation 308 12.3 Testing of Packaging Materials 309 12.4 Testing of Consumer Food Packaging 325 12.5 Final Remarks 333 References 333 Additional References 339 13 Food Shelf Life 341 Eva Almenar and Jaime González-Buesa 13.1 Introduction and Definitions 341 13.2 Factors Affecting Food Shelf Life 342 13.3 Main Deterioration Processes in Food 345 13.4 Methods and Devices to Evaluate Food Shelf Life 353 13.5 Protocol to Estimate Food Shelf Life 356 13.6 Packaging and Shelf Lives of Specific Food Types 359 13.7 Final Remarks 365 Acknowledgments 365 References 365 Additional References 368 14 Food Packaging Interactions 371 Hayati Samsudin and Rafael Auras 14.1 Introduction 371 14.2 Glass Packaging 371 14.3 Metal Packaging 375 14.4 Paper Packaging 381 14.5 Plastic Packaging 386 14.6 Final Remarks 392 References 392 Additional References 396 15 Sustainable Packaging Systems 399 DongHo Kang and Rafael Auras 15.1 Introduction 399 15.2 Packaging Waste 404 15.3 Sustainable Packaging Systems 407 15.4 Industrial Ecology 408 15.5 Life Cycle Assessment 409 15.6 Life Cycle Analysis Software 411 15.7 Use of Life Cycle Assessment in Packaging to Evaluate End-of- Life Scenarios 414 15.8 Keeping It All in Perspective 428 References 430 Additional References 433 Index 000

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Author Information

María Botero Omary, is Principal at The Omary Group, a consultancy organization that works on food packaging, food product development, and food and environmental policies. She has taught and researched extensively in food science, food engineering and food packaging, and related subjects and has also served on the IFT Education Division Board. Kurt A. Rosentrater, is Professor in the Department of Agricultural and Biosystems Engineering, Iowa State University, USA. He has taught and researched extensively in food science, process engineering, and related subjects.

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