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Taschenbuch. Zustand: Neu. Principles and Applications of Modified Atmosphere Packaging of Foods | R. T. Parry | Taschenbuch | vii | Englisch | 2012 | Springer | EAN 9781461358923 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu.

Taschenbuch. Zustand: Neu. Principles and Applications of Modified Atmosphere Packaging of Foods | B. Blakistone | Taschenbuch | xiv | Englisch | 2013 | Springer | EAN 9781475762549 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu.

Taschenbuch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - Modified atmosphere packaging may be defined as an active packaging method in which an altered atmosphere is created in the headspace that retards chemical deterioration while simultaneously retarding growth of spoilage organisms. Shelf lives of perishable products, such as dairy products, meat, poultry, fish, fruits and vegetables, and bakery items are limited by biochemical changes in the product catalysed by exposure to the normal atmosphere (21 % oxygen, 78% nitrogen and less than 0. 1 % carbon dioxide) and growth of spoilage organisms. Modification of the atmosphere within a package containing these products helps to better maintain the quality of the food under longer storage conditions and retards the growth of undesirable organisms. Of course, deterioration is also slowed by chilling, which is required for the transport to market of highly perishable items like meat, poultry and fish that would either spoil or have the potential for contamination by certain food pathogens. Chilling plus a modification of the atmosphere optimizes the keeping quality of food. Modification of the atmosphere has been known for over a century as a means of food preservation and has become a very popular means of food preservation in the latter part of the 20th century. Modified atmosphere packaging (MAP) is practised extensively in Europe, Canada and the USo Both vacuum packaging (rem oval of air from the package) and addition of gases within the package are considered MAP.

Taschenbuch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - Modified atmosphere packaging (MAP) has proved to be one of the most significant and innovative growth areas in retail food packaging of the past two decades. Bulk modified atmosphere packs have been an accepted form of packaging for meat and poultry in the USA since the early 1970s, but MAP is only now of being widely adopted. Today there is a substantial wholesale on the verge market for bulk packaged fresh vegetables and fruit, and the most significant retail MAP products are fresh pasta, pre-cooked poultry and sausage, and biscuits (a unique American product). The United Kingdom is the biggest single market for the modified atmosphere packaging of fresh chilled food products, accounting for about half of the total European market. A further quarter is represented by France. The success of MAP in both the British and French markets can be attributed to the large, highly sophisticated food retailing multiples and dense populations existing in both countries.

Buch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - Modified atmospheres are used to preserve foods without the need for unwanted preservatives. This book covers the subject from an industrial perspective and explains both how the technology works, and how it can be used. The editor and authors all have extensive practical knowledge of the subject and are world recognized authorities in the field. The new edition contains four new chapters and around 50% new material overall.

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Buch. Zustand: Neu. Neuware - 1 Introduction.- 1.1 Historical background.- 1.2 Definitions, terminology and abbreviations.- 1.2.1 Modified atmosphere packaging (MAP).- 1.2.2 Controlled atmosphere packaging (CAP).- 1.2.3 Gas packaging.- 1.2.4 Vacuum packaging (VP).- 1.2.5 Gas cocktail.- 1.2.6 Controlled atmosphere storage (CAS).- 1.2.7 Hypobaric storage.- 1.3 Methods of atmosphere modification in packaged foods.- 1.3.1 Vacuum packaging.- 1.3.2 Gas packaging.- 1.4 Gases used in MAP.- 1.4.1 Oxygen (O2).- 1.4.2 Carbon dioxide (CO2).- 1.4.3 Nitrogen (N2).- 1.4.4 Carbon monoxide (CO).- 1.4.5 Other gases.- 1.4.6 Gas mixtures.- 1.4.7 Sources of gases.- 1.5 Microbiology of MAP.- 1.5.1 Effects on spoilage microorganisms.- 1.5.2 Effects on pathogenic microorganisms.- 1.5.3 Storage temperatures.- 1.6 Advantages and disadvantages of MAP.- 1.6.1 Advantages of MAP.- 1.6.2 Disadvantages of MAP.- References.- 2 The market.- 2.1 Introduction.- 2.2 History of controlled atmosphere/modified atmosphere/vacuum packaging.- 2.3 Europe.- 2.3.1 Fresh meats.- 2.3.2 Fresh vegetables.- 2.3.3 Prepared foods.- 2.4 United States/Canada.- 2.4.1 Red meat.- 2.4.2 Poultry.- 2.4.3 Fruit and vegetables.- 2.4.4 Soft bakery goods.- 2.4.5 Pasta.- 2.4.6 Pizza.- 2.4.7 Salads.- 2.4.8 Other products.- 2.5 Conclusion.- Further reading.- 3 Packaging machinery.- 3.1 Historical development.- 3.2 Gases.- 3.3 Packaging material.- 3.4 Packaging machines.- 3.5 Chamber machines.- 3.5.1 Thermoforming system.- 3.5.2 Preformed container machines.- 3.6 Flexible pillow wrapping machines.- 3.6.1 Horizontal form-fill-seal machine systems.- 3.6.2 Inverted horizontal form-fill-seal machine systems.- 3.6.3 Vertical form-fill-seal systems.- 3.7 Fail-safe assurance.- 3.8 Automatic product feeding systems.- 3.9 Conclusion.- Appendix-Packaging systems for MAP.- 4 Films for MAP of foods.- 4.1 Introduction.- 4.2 Plastic films commonly used in MAP.- 4.2.1 Low density polyethylene (LDPE).- 4.2.2 Linear low density polyethylene (LLDPE).- 4.2.3 High density polyethylene (HDPE).- 4.2.4 Polypropylene (PP).- 4.2.5 Ionomers.- 4.2.6 Ethylene vinyl acetate copolymer (EVA).- 4.2.7 Polyvinyl chloride (PVC).- 4.2.8 Polyvinylidene chloride (PVdC) copolymer.- 4.2.9 Polystyrene (PS).- 4.2.10 High impact polystyrene (HIPS).- 4.2.11 Barex.- 4.2.12 Polyamides.- 4.2.13 Polyethylene terephthalate (polyester or PET).- 4.2.14 Ethylene vinyl alcohol (EVOH) - trade name EVAL.- 4.2.15 Coextruded orientated polypropylene (COPP).- 4.2.16 Other films.- 4.3 Combinations of films.- 4.3.1 Laminates, coextrusion and extrusion coating.- 4.3.2 Specifications.- 4.4 Typical specifications for MAP use.- 4.4.1 Horizontal and vertical form-fill-seal systems.- 4.4.2 Bulk gas packaging (BGP).- 4.4.3 Microwavable packs.- 4.4.4 Technical problems.- 4.5 Seal system and quality.- 4.5.1 Peelable seals.- 4.5.2 Antifog (AF) properties.- 4.5.3 Printing and labelling.- 4.5.4 Specifications.- 4.6 Legislation and the environment.- 4.7 Oil use and energy.- Appendices.- Appendix I Antifogging properties.- Appendix II Draft specification for CAP reels.- Appendix III Recommended storage conditions for CAP materials.- Appendix IV Calculations.- Reference.- 5 Quality control of MAP products.- 5.1 Introduction.- 5.2 Safety and quality of MAP foods.- 5.3 Applications of hazard analysis critical control point (HACCP) to MAP foods.- 5.4 Total quality control and quality of MAP foods.- 5.5 Combining hazard analysis critical control point and total quality control.- 5.6 Quality control testing.- 5.6.1 Film faults.- 5.6.2 Headspace gas analysis.- 5.6.3 Seal strength.- 5.6.4 Temperature checks.- 5.7 Regulatory aspects of MAP foods.- 5.8 Summary.- References.- 6 Fruit and vegetables.- 6.1 Introduction.- 6.1.1 Controlled atmosphere storage vs. MAP.- 6.1.2 Advantages and disadvantages of MAP.- 6.1.3 Methods of creating modified atmosphere conditions.- 6.1.4 Optimal equilibrium gas levels.- 6.2 Background information.- 6.2.1 Factors affecting shelf-life.- 6.2.2 Intrinsic properties of fresh .

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Buch. Zustand: Neu. Neuware - A complete guide to the principles and practical application of modified atmosphere packagingModified atmosphere packaging (MAP) is one of the most cost-effective, versatile, and commonly used methods of preserving food products available today. Employed in both ambient and chilled conditions, it can prolong shelf-life and preserve the quality of a wide array of items via careful processes of atmospheric engineering. The essential scientific principles underlying this technology can, however, be difficult to grasp and effectively apply.With Modified Atmosphere Packaging of Foods, esteemed food science professor Dong Sun Lee provides a thorough and practical explanation of all aspects of MAP. Chapters covering the development, impact, and day-to-day application of the technique give a well-rounded understanding of its pivotal role in the food industry, while accounts of other active packaging methods help to provide broader context. This important new book includes:\* Detailed guidance on all aspects of MAP - from its scientific background to its practical application\* Information on how specific MAP products may be developed according to their particular engineering principles\* Coverage of the related active and intelligent packaging techniques\* Discussion of relevant food safety issues and regulationsContaining vital information for industry professionals and food science researchers alike, Modified Atmosphere Packaging of Foods is an essential text for all those working to improve the quality and shelf-life of the food we eat.